Monday, March 5, 2012

Getting Ready for the Green

Local Food: Beer braised chicken is a kitchen staple from Ireland across stout-drinking Europe that Steven discovered while cooking in Alsace, France.  Now it provides a showcase for Vermont's amazing array of microbreweries and offers a prelude to St. Patrick's Day. Starting with chicken legs and thighs from our neighbors at Sunshine Acres in Hardwick marinated in Wolaver's dark and sweet Oatmeal Stout, Steven adds a rich jus that starts with the beer, and includes sautéed shallots from Eastview Farm, garlic from Sandiwood Farm, Northern Spy apples from Champlain Orchards, and bacon.  Next, the chicken is grilled for a hint of smokey caramel flavor, then Steven braises the chicken in the jus.  The moist and tender chicken is served with roasted fingerling potatoes and sweet carrots from Blackwell Roots.

At the Bar: Remember our Sunday and Monday drink specials. Sunday, March 11th we offer a $2.50 pint of Rock Art Ridge Runner, a $4 glass of Boyden Valley Big Barn Red or Seyval Blanc.  Try our French 75 with Barr Hill Gin, offered for $5.

Around the Galaxy: If it weren't so cold on the UPS truck the books would be hot off the press - The Great Northern Express arrived on Monday and Howard Frank Mosher will be at Galaxy on Tuesday for the World Premier at 7PM. All are welcome and the event is free. Arriving on the same truck was the memoir by Chef Grant Achatz. Life, On the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat is just out in paperback.

Music Notes: Sarah Wallis joins us this Thursday, March 8 at 7:00.  Come support Vermont women musicians and enjoy who Dan Bolles of Seven Days says "belongs at the forefront of any conversation about rising young local talents."

Local Events: The March Hardwick Contra Dance is this Friday, March 9 at the Hazen Union School Cafeteria.  The potluck begins at 5:30 (please bring your own plates and utensils) and the dance begins at 6:30.  Children and beginners are welcome- all dances will be taught. Lausanne Allen will call the dance.

Reminders: We are open daily after 2:30 for coffee, bar service, and baked goods, and free WiFi, with dinner reservations available from 5-9, Sundays from 5-8. We serve our special Blunch menu Sundays from 11-2. Claire's is closed every Wednesday.
We appreciate it when you use cash or a check - credit card companies charge us a fee that really adds up. Thanks to many of you we have been able to significantly reduce those fees.
Click on the image above to get a closer look!

No comments: