Crème de la Crème

Local Food: Is there a better way to end your meal than a chocolatey, luscious and smooth pot de crème, a French version of pudding that we prepare and serve in a little glass "pot?" This disarmingly simple dessert is made with few ingredients- Steven uses just the finest fair trade chocolate, Butterworks Farm cream, and eggs from Applecheek Farm. Because of its simplicity and the proportion of eggs, the pudding sets loosely, and so it is traditionally served in a small pot, which gives the dessert its name, "pot of cream" in English. Baked to perfection for that layer of comforting skin on top, Steven adds a dollop of whipped cream and a bit of chocolate cookie for some crunch.

Around the Galaxy: With April approaching, get ready for the Galaxy event season to begin. Mark your calendars for April 19th when we welcome Baron Wormser in celebration of his new book Impenitent Notes. We have many great events already booked, and more are in the works. Stay up to date on www.galaxybookshop.com.

Music Notes: Hometown favorites The Butterbeans are back! Come down Thursday, March 31 at 7:30 for some mud season merry making.

Local Events: A Benefit Concert for Heartbeet Lifesharing will be held Friday, April 1 at 7:30 at UVM Davis Center in Burlington. The UVM Hit Paws Co-Ed A Cappella group will perform along with other groups from Boston. For more information or tickets, contact Heartbeet at 802-472-3285 or ingrid@heartbeet.org.

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.

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Got Brats?

Each of us at Claire's extends a big thank you to everyone who came for dinner and music last Thursday in support of Pete's Greens and Vermont agriculture. Appreciation especially to the musicians who contributed their considerable talent to a spirited evening as this photo from the Burlington Free Press conveys.

Local Food: With the arrival of spring and the promised end of cold weather in sight, it is almost time to dig out and gather around the grill. While we wait for more snow to melt, Steven is preparing grilled bratwurst to tide us over. A German staple that comes from Applecheek Farm in Hyde Park, bratwurst is made with beef and pork, a special spice blend, and some Long Trail Ale. We serve the bratwurst with a rich potato gratin made from Deep Root Organic Cooperative potatoes, from Johnson, and Bonnieview Farm's grassy and nutty Mossend Blanc cheese. Steven adds the traditional accompaniment for bratwurst -- mustard -- to caramelized onions for another layer of flavor. A whipped Rabbi's Roots horseradish cream tops the dish for the final kick.

Around the Galaxy: Galaxy is a great resource for finding the information you need. Financial Intelligence: A Manager's Guide to Knowing What the Numbers Really Mean and Sell Your Specialty Food: Market, Distribute, and Profit from Your Kitchen Creation are just two examples of books that Galaxy is stocking in anticipation of the opening of the Vermont Food Venture Center.

Music Notes: Boston based acoustic/folk duo Tall Heights join us this Thursday, March 24 at 7:30. Don't miss their captivating vocal harmonies and folk-inspired accompaniment of cello and acoustic guitar.

Local Events: Sterling College hosts a comprehensive, full day workshop on "Bringing your Product to Market: Specialty Food Product Development." Experts Cathy Bacon and Molly Creelman will discuss a variety of topics related to selling your products on Wednesday, March 23 from 8:30-4:30. RSVP to Heidi Krantz at 472-5840 or hkrantz@vtsbdc.org

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.

Click on the image above to get a closer look!

Erin Go Bragh

Go Green for Pete's Greens: Celebrate Ireland with us on St. Patrick's Day, when our Thursday Music Night goes "open mic night" to benefit Pete's Greens. Come by for Steven's version of corned beef, raise a pint of Rock Art Brewery's new Pete's Greens Barn Raising Brown Ale, and our proceeds go to Pete's Greens and then on to the newly formed Vermont Farm Fund. Wear your finest greens, bring some extra greens in your wallet, enjoy drink specials and show off your talent in support of Northern Vermont agriculture. We are excited to be a part of this effort and hope you will join us on Thursday. If you are interested in performing at the Open Mic, there is still space available - email us at newvermontcooking@yahoo.com.

Around the Galaxy: A world of reading awaits you at the Galaxy, as two highlights from the week demonstrate. Galaxy is well stocked with The Warmth of Other Suns, which won the National Book Critics Circle award this week after being a favorite of Galaxy readers for several months. And we just received a companion volume to the Galaxy bestseller The Backyard Homestead, Guide to Raising Farm Animals, which includes a full-color at-a-glance breed guide to the animals. Stop in to see these books and lots more!

Local Events: Vermont's 10th Annual Maple Open House Weekend is this Saturday and Sunday, March 19 and 20. This is a great opportunity to visit local sugarhouses and watch maple syrup being made. Sweet Stone Maple Farm in Hardwick will be open, and local favorites The Butterbeans will play bluegrass beginning at 2:00.

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.

Click on the image above to get a closer look!

Falafel

Local Food: A favorite and often requested dish among Claire's newcomers and regulars alike, Steven's falafels give us a taste of the Middle East. Traditionally made with fava beans or chickpeas, Steven instead grinds much anticipated black beans from Butterworks Farm, whose crew has the labor intensive job of cleaning and drying the beans. Preserved red peppers from Pete's Greens and onions from Sandiwood Farm in Wolcott are added along with rosemary, sage, oregano and thyme from Vermont Herb & Salad Company. In keeping with custom, he adds the flavors of coriander and cumin. Dried jalapeno peppers from Steven's garden add a kick of heat. The falafel balls are fried to crispy perfection and served with a duo of sauces, one of mint infused Honey Gardens honey and Butterworks yogurt, and the other a spicy carrot sauce, with carrots from Blackwell Roots. The falafel is vegan, and can be served with only the spicy carrot sauce to keep the dish vegan friendly. Sprouts from Peace of Earth Farm top the dish.

We are fortunate and thankful to live in such a fertile area populated by creative and hardworking people who are eager to demonstrate that Vermont can feed itself. Neighbors knock on our door with baskets full of produce, willing to share their bounty with Steven, Claire's and the community. Olde Barn Farm in East Hardwick grows mesclun and put up roasted tomato preserves, Mary McGrath called with 60 pounds of sunchokes, Sue Holmes sold us three Hubbard squash and Too Little Farm made a dinner reservation and brought with them banana fingerling potatoes. Knowing that Pete's Greens has provided many of the ingredients that comprise the menu at Claire's, people have asked how we are continuing to buy as much local food as Pete's provided before the barn fire. The answer is that our area is teeming with growers and producers who support Claire's mission, and we are eager to support them too.

Around the Galaxy: March means maple and new at Galaxy is Maple Sugar: From Sap to Syrup and Maple Sugarin' in Vermont: A Sweet History. And if it is sugaring season, event season can't be far behind. The schedule is still coming together- get a peek at the calendar so far here.

Music Notes: Blue Fox returns this Thursday, March 10 at 7:30. Don't miss his "deep-lazy-growly-sexy" vocals and his "ultra-strength" guitar playing.

Go Green for Pete's Greens: On St. Patrick's Day, Claire's hosts an open mic celebration to benefit Pete's Farm Fund, to rebuild the barn and help Pete and his crew. Celebrate the day by wearing your finest greens, bring some extra greens in your wallet, and show off your talent in support of Pete's. Pete recently announced that in 2-3 years, when his farm is back on stable financial ground, he will repay the money raised to support Pete's Greens to a special fund to support Vermont agriculture and farms in crisis. We're excited to be part of this effort and hope you will join us on March 17th. Email newvermontcooking@yahoo.com if you are interested in performing. If you want to make a more immediate financial donation to Pete's Greens, stop by Claire's and drop it in our donation bucket or go directly to the farm website.

Local Events: Next Monday, March 14 from 4-6, Claire's will host an art opening featuring the work of Merill Densmore, who worked with the GRACE program beginning in 1994. He was born in 1943 and was raised in the Northeast Kingdom, inspiring many of his pieces that depict the Vermont landscape.

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.

Click on the image above to get a closer look!

Bacon, Lettuce, and Burrata

Local Food: Maplebrook Farm in Bennington introduces locally produced burrata cheese, a kind of stuffed mozzarella that has the softest, most buttery center of fresh cream. Steven carefully places this Italian-style delicacy between layers of baked Empire apples from Champlain Orchards, with crispy bacon from Pete's Greens in the middle. It is served with a salad of greens from Old Barn Farm and drizzled with a cranberry gastrique with a hint of vinegar to add a touch of tartness. Buttered Troika three seed croutons from Bohemian Bread accompany the baked apple and add a bit of crunch. A pesto of rosemary, sage and oregano finishes off the dish with an earthy, herby flavor to complement the creamy burrata. Think of it as somewhere between a traditional mozzarella salad, an Italian bread salad, and a good old grilled cheese.

Around the Galaxy: March means the arrival of gardening books at Galaxy. It's a great time to pick up a copy of The Vegetable Gardener's Bible by Ed Smith of Cabot, a bestseller with over 400,000 copies in print. Or pick up his brand new book, The Vegetable Gardener's Container Bible. Both books are packed with full-color photographs and illustrations to inspire your plans.

Music Notes: Be sure to check out Cinder Conk on Thursday, March 3 at 7:30. This Balkan music whirlwind provides dance tunes aplenty to the delight of enthusiasts and first-timers alike. With frenzied accordion riffs, sometimes adding violin, and warm double bass counterpoint with a classic bardic lyricism, Cinder Conk is inviting and transcendent.

Go Green for Pete's Greens: On St. Patrick's Day, Claire's hosts an open mic celebration to benefit Pete's Farm Fund, to rebuild the barn and help Pete and his crew. Celebrate the day by wearing your finest greens, bring some extra greens in your wallet, and show off your talent in support of Pete's. Pete recently announced that in 2-3 years, when his farm is back on stable financial ground, he will repay the money raised to support Pete's Greens to a special fund to support Vermont agriculture and farms in crisis. We're excited to be part of this effort and hope you will join us on March 17th. Email newvermontcooking@yahoo.com if you are interested in performing. If you want to make a more immediate financial donation to Pete's Greens, stop by Claire's and drop it in our donation bucket or go directly to the farm website.

Local Events: Sterling College in Craftsbury is hosting a Northeast Kingdom Food Systems Strategic Planning Summit on Tuesday, March 8 from 5:30-8:30. Learn about the key findings from the Center for an Agricultural Economy and the Northeastern Vermont Development Association in developing a food systems strategic plan. For more information, contact Erica Campbell at 802-272-0886 or erica@hardwickagriculture.org.

Mark your calendars for the Craftsbury Outdoor Center Marathon Tour on Saturday, March 5th. The ski tour starts between 9 and 10 and goes from the Highland Lodge to the Outdoor Center. The tour is untimed and will feature food stops along the way, including one with Steven's butternut squash and apple soup with wheatberries to warm you up.

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.

Click on the image above to get a closer look!

Laissez le bon temp rouler

Local Food: Inspired by his recent trip to New Orleans, and just as the Crescent City gears up for Mardi Gras ("let the good times roll!"), Steven brings beignets to our menu. One of New Orleans' greatest contributions to American regional cooking, the beignet is of French and Acadian origins. Though it is usually a sweet treat served with a mug of chicory and coffee at Café Du Monde, Steven adapts the beignet to savory notes, adding chunks of Maine lobster and preserved red bell peppers from Pete's Greens. A mixture of rosemary, sage and oregano, all from Vermont Herb and Salad Company, complements the lobster. Each beignet is fried to a golden crisp and the plate is served with an ailoi that incorporates preserved tomatoes from Old Barn Farm that were roasted and canned.

Around the Galaxy: Congratulations to local translators, Alex Smith of Greensboro and Elye Alexander of Craftsbury whose translation of the suspenseful detective novel The Devotion of Suspect X has been receiving national attention. The book, by Japan's most popular bestselling author today, was recently reviewed in The Wall Street Journal and on NPR among other places. Pick up a copy at Galaxy and join over two million readers who have made this book a bestseller in Japan. And if you want to experience the flavor of Japan even more, head over to the Highland Lodge for Japanese Bistro night, brought to you by Yukiyo Matsuzaki-Smith.

Music Notes: Acoustic bluegrass/roots group Wiley Dobbs Duo join us again this Thursday, February 24 at 7:30. Come out and support local music and enjoy the sounds of their guitar, mandolin and banjo.

Go Green for Pete's Greens: On St. Patrick's Day, Claire's hosts an open mic celebration to benefit Pete's Farm Fund, to rebuild the barn and help Pete and his crew. Celebrate the day by wearing your finest greens, bring some extra greens in your wallet, and show off your talent in support of Pete's. Pete recently announced that in 2-3 years, when his farm is back on stable financial ground, he will repay the money raised to support Pete's Greens to a special fund to support Vermont agriculture and farms in crisis. We're excited to be part of this effort and hope you will join us on March 17th. Email newvermontcooking@yahoo.com if you are interested in performing. If you want to make a more immediate financial donation to Pete's Greens, stop by Claire's and drop it in our donation bucket or go directly to the farm website.

Local Events: The Second Annual Highfields Compost Cabaret and Silent Auction is this Saturday, February 26 from 7:00-10:00 at the Cabot Town Hall. It's sure to be an evening of steaming hot entertainment with music, poetry and a silent auction. Suggested donation is $10. Call 472-5138 for more information.

Mark your calendars for the Craftsbury Outdoor Center Marathon Tour on Saturday, March 5th. The ski tour starts between 9 and 10 and goes from the Highland Lodge to the Outdoor Center. The tour is untimed and will feature food stops along the way, including one with Steven's cozy soup to warm you up.

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.

Click on the image above to get a closer look!

Trippin' on Tofu

Local Food: Even more than corn or pasta, the variety of forms and wide availability of tofu make it a world food. Steven's latest invention shows us these worlds on one plate, starting with Vermont Soy's tofu from Hardwick. First stop, North Africa, where Steven celebrates the winds of change with regional spices, turmeric, and a hint of ginger to flavor the tofu morsels, then fried and served with a carrot sauce, made with carrots from Blackwell Roots Farm. Next, up is vibrant India, with tofu sautéed in cardamon, cinnamon and nutmeg, served on a sauce featuring Sweet Dumpling Squash from Michael Croce at Mystic Morning Farm. The journey continues to warm, sunny Tuscany, featuring tofu rubbed with garlic and rosemary, the latter from Vermont Herb and Salad Company, then grilled for a layer of char, and served with a scallion sauce from Old Barn Farm. The fourth and final stop is a homecoming. Steven bakes applesauce and maple syrup marinated tofu, tops it with crunchy walnuts and serves that with a beet and horseradish sauce, featuring beets from Blackwell Roots Farm and horseradish from Rabbi's Roots. This dish is vegan friendly and gluten free.

Around the Galaxy: Mid-February is a great time of year to head out for adventure. Pick yours from Waterbury author David Goodman's new edition of Backcountry Skiing in the Northeast. Sharing the shelf are the Green Mountain Club's Snowshoeing in Vermont and the Catamount Trail Guidebook and the Snow Walker's Companion. Or if your idea of adventure is escaping into the pages of a great book by the fire, Galaxy has plenty for you too, on Mill Street or at www.galaxybookshop.com.

Music Notes: Chase the winter blues away with "a helping of Green Mountain Soul" from the Rustbucket Brothers on Thursday, February 17 at 7:30. Support local music and get down with their "rootsy Americana rock and country."

Local Events: Experience the magic of moonlight on snow during the Full Moon Snowshoe Walk at Highland Lodge on Friday, February 18. Call the Lodge at 533-2647 by noon on the 18th to sign up. Hot chocolate available by donation after the walk.

Go Green for Pete's Greens: On St. Patrick's Day, come to Claire's for a benefit for the Pete's Farm Fund, to rebuild the barn and help Pete and his crew. Celebrate the day by wearing your finest greens, bring some extra greens in your wallet, and show off your talent at our Open Mic Night in support of Pete's. Pete recently announced that in 2-3 years, when his farm is back on stable financial ground, he will repay the money raised to support Pete's Greens to a special fund to support Vermont agriculture and farms in crisis. We're excited to be part of this effort and hope you will join us on March 17th. Email newvermontcooking@yahoo.com if you are interested in performing.

If you are interested in making a more immediate financial donation to Pete's Greens, stop by Claire's and drop it in our donation bucket or donate directly on the farm website.

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.