Slow Food Vermont

January Book Review: The King Arthur Flour Baker's Companion

2011-12-30T16:13:00.000-08:00

True confessions for the New Year – I am a baked goods junkie. I prefer to choose baked goods over fruit, over candy, over even ice cream. It’s a hard cold world out there, and I feel bolstered and encouraged by a little something-something on a regular basis. Even the bliss of a simple slice of bread and butter will suffice in a pinch.

Specifically, I have had a long love affair with King Arthur Flour, that familiar red and white bag, filled with such promise and optimism. I love that it is made in Vermont. When it appears from the cupboard to sit proudly on our counter, my family starts to orbit around the kitchen, “What are we making, Mom?” or “So, honey, whatcha up to?”

The King Arthur Flour Baker’s Companion, while packed with recipes, also includes a section on how to measure flour correctly, a table of measurement conversion, a section on high altitude baking, and a nearly 100 page section on other ingredients and tools. I find myself using this volume as an encyclopedia or reference manual as much as I do a collection of recipes. A true companion, indeed.

My husband dared me to make the Classic Puff Pastry from scratch some time ago, with success thanks to the informative descriptions and illustrations. The section on sourdough bread is also well frequented in our book, with a basic education in the creation, care and feeding of a starter preceding the recipes. After that, the Cookies and Bars section, particularly the Meringues recipe, which actually doesn’t contain any flour, surprisingly. I thought that I knew this book well enough that we wouldn’t have too many new surprises from it. Not so, not so.

I soon discovered the section on Breakfast, and was delighted by the variety of pancakes, waffles, crepes, in particular the Classic Buttermilk Waffles, soon to become a standby in our house.

The Quick Bread section serves up muffins, scones and biscuits, including the Herbed Cream Cheese Biscuits, which we served along with some sausage gravy one brunch and spent much of the day recovering from the delight.

In the Yeast Breads there are Beautiful Burger Buns, Soft Dinner Rolls and Challah so good and reliable that you may find yourself choosing to make your own rather than buy them from the bakery. I also love the Sandwich Rye Bread, which asks for a hit of dill pickle juice to get that deli style tang.

The Cake and Pies sections are well endowed with delicious recipes, including the classics like a Dark Chocolate Cream Pie, and a luscious Pumpkin Cheesecake, as well as a selection of savory pies and quiches. We enjoyed the Church Supper Chicken Pie and the Tourtiere very much this holiday season.

Our copy of this cookbook is loved, battered and worn. The spine has become a little weakened and warrants repair, but the book falls open naturally and reliably to our favorite recipes, with all the little smudges and stains in the margins. We’re ready to roll up our sleeves again!

“The King Arthur Flour Baker’s Companion” by King Arthur Flour. Color Photographs by H/O Photographers, Inc. Instructional Illustrations by Laura Hartman Maestro. Published by The Countryman Press, 2003. 620 pages.

Plumpest Peach Presents!

2011-11-22T12:57:00.000-08:00

Have you heard about our partnership with the Plumpest Peach? Owner, Jessica Bongard creates inspired slow food menus to satisfy nearly any palate. She sources all her ingredients locally, and when the situation calls for it, she includes specialty ingredients as well. We are lucky to have her exercise her creative menu crafting for the Slow Food audience, with extremely fun and inspired theme classes. So far this year we have had several classes, with themes ranging from wine and cheese to milk and honey to raw food to heirloom tomatoes to ginger. All the themes are unique and all taught in Jessica's certified home kitchen in Jericho, VT. She is a teacher with a hearty wit, always ready to share her knowledge and seasoned opinions on how one should do a technique, but open to sharing the collective knowledge of the class attendees, which really sets her classes apart from a traditional cooking class. Jessica calls her classes "glorified dinner parties", and the feel is exactly that. You enter her spacious kitchen/dining area greeted with a theme cocktail, where all attendees get to know each other while Jessica shares the agenda for the class - presented in a nicely printed packet of recipes, ingredient sources and photos. The class begins casually, as the first recipe is prepped. Some attendees are eager to help, others are eager to watch, and the recipe is made under Jess' watchful eye - she allows ample time for socializing while being mindful of timings, temperatures and cooling, so that we end with a perfect result for each recipe. Finally, when all the recipes are complete, we sit at her large Basque-style farmhouse table and dig in. I can hardly wait until her next class, the last for 2011, Vine Intervention - all things grape. This is going to be a fabulous one - right after Thanksgiving, when you are all cooked-out; come to a class where you can participate or not, learn a lot, meet fabulous people, and share an incredible meal in a convivial setting!

DETAILS for: Vine Intervention

Sunday, November 27th
5:00-8:30
$25 per person
RSVP HERE
You only need to bring yourself, no special equipment needed

Recipes for Vine Intervention:

A selection of three wines, one to be paired with each recipe:

Vine Leaf Mozzarella Parcels. Served with grilled grapes in a herby dressing. (You have no idea.)

Agrodolce Grape Tart. Goat's feta, pancetta, crispy sage leaves, on a rustic puff pastry. (Hello, friend.)

Grape & Moscato Jelly. This dessert is served with Moscato ice cream. (Gorgeous.)

Want a few sneak peaks of the dishes before class? Yeah you do. Check out Plumpest Peach's Facebook page for updates and see what recipes were featured in previous classes.

** Photo Credits: Jessica Bongard **

November Book Review: Pane E Salute

2011-11-02T18:48:00.001-07:00

I love to travel. I love everything about traveling, from researching the destination to that familiar fluttery anticipation as I lock the door of the house behind me and set out. It doesn’t matter if it is a weekend road trip or an overseas adventure, I love to step out of my ordinary life and experience a new place, with new light, new language, new customs and most especially, new food.

There are many locations famous for the beauty of their lands, for the fascinating histories of their peoples, or for the impact of their food on world cuisine. Of all of these destinations, Italy could arguably be considered one of the top favorites, certainly for food.

Deirdre Meekin and Caleb Barber are the authors of Pane E Salute: Food and Love in Italy and Vermont, and owners of the eponymous restaurant located in Woodstock, Vermont. This cookbook, which also contains a series of essays on food and travel, is an homage to both destinations. In reviewing it this fall, we were indeed transported.

Essays that evoke the warmth and hospitality of Italy are interspersed with recipes organized by season. Within each season, the recipes are organized by course: antipasti, primi, secundi, contorni and dolci. A note from the authors encourages a sort of “mix and match” within these selections so that a cook may create a balanced four course meal from the offerings within each season.

While we never actually made four courses in a single meal, we did enjoy pairings of the recipes together, such as the Risotto al Limone and the Tuscan-Style Roasted Chicken, a delicious spring celebration of lemons in both dishes.

Samplings from the summer menu included Piemontese Fresh Egg Pasta with Green Zucchini Sauce followed by luscious Panna Cotta with Fresh Berries. Overall, the pasta recipes we tried were fantastically simple and fantastically delicious, varied and versatile. The Pasta with Leeks and Parmigiano was a stand-out favorite.

Autumn found us savoring the Cabbage Salad with Anchovy Dressing, the Sausages with Black Grapes and Valeria’s Crumb Cake, which was less like a cake than a nutty shortbread treat, perfect for a sweet dessert wine or with coffee.

Salmon with Green Peppercorns perked up the winter menu with the Oven Roasted Potatoes, but the favorite for us was the Beef Braised in Red Wine, so fragrant and so belly-warming.

I have never been to Italy, although it has been a long-lived dream to go. Pane E Salute has helped to bring so many Italian flavors into my own kitchen, but I realize it is only a sampling of the possibilities I could encounter in my travels. Maybe for now, I can get a close second by packing up my bag and heading over to Woodstock for dinner instead.

“Pane E Salute: Food and Love in Italy and Vermont” by Deirdre Heekin and Caleb Barber. Published by Invisible Cities Press, 2002. 278 pages.

Peru comes to Vermont!

2011-10-28T10:58:00.000-07:00

The concept for our collaboration with the Vermont International Film Festival started just a few months ago, but the preparation for the dishes my mother and I prepared goes back to culinary knowledge built over more than 500 years. Peruvian cuisine is a mixture of cultures (Indigenous, European, African and Asian), influences and recipes that have marinated over time to create a distinct cuisine with very specific flavors and distinct dishes.

photo by Jessica Bongard

There is no Afro-Peruvian or Chinese-Peruvian cuisine; everything is simply just Peruvian. Dishes have multiple layers of history, beginning with an indigenous root at its base and with foreign ingredients or techniques that have been introduced over time. In other situations, the recipes were imported to the country, and then were reworked with new ingredients and flavors only available in Peru. Over time the various recipes and ingredients blended into a national cuisine.

photo by Jessica Bongard

With all this culinary history that rests on the shoulders of Peruvians, you can imagine the responsibility my mother and I felt to provide an accurate depiction of some of our most iconic dishes. In preparing this tasting we decided to focus on three ingredients that really define Peruvian cooking: yellow Peruvian peppers, Aji Panca (red Peruvian chili peppers), and purple maize. These three ingredients serve as the base for three iconic dishes known to every Peruvian home cook. In addition to their distinct smell and taste, these ingredients have vibrant colors; deep purples, rich reds and sunny yellows. To me these colors represent Peru – its landscape, its people, and its rich history.

photo by Jessica Bongard

My mother and I were so honored to introduce Vermonters to our culinary history through the tasting, especially at a film – “Cooking Up Dreams” – that is about Peruvians spreading their culinary traditions across the world. To Peruvians our food is the thing that we are most proud of as a people. That is why it was so gratifying to see the response to people eating our food. The expressions on people’s faces after having tasted our purple maize dessert for the first time or the distinct spice of our Huancayo sauce confirmed our belief that Peruvian food has the ability to transcend cultural differences.

Given the requests we had for the recipes we decided to share our family recipes with you. We hope that you will make them a part of your repertoire and that your interest will be piqued to try out more Peruvian food or to visit the country.

Recipes from Slow Food Vermont & Vermont International Film Festival Tasting for Cooking Up Dreams

photo by Jessica Bongard

- Appetizer- Papas a la Huancaína (Potatoes in a Spicy Huancayo Sauce)

This dish originates from the City of Huancayo located in the Peruvian highlands, where potatoes were domesticated more than 8,000 years ago. The Quechua people in the Andes pay reverence to the potato and cultivate thousands of varieties to this day.

Total Time: 30 minutes

Ingredients

4 medium potatoes (Russett or similar)
8 ounces queso fresco (feta cheese or ricotta can be substituted) crumbled (about 2 cups)
1 can cup evaporated milk
¼ cup vegetable oil
1 tablespoon seeded and chopped Aji amarillo peppers (available at Spanish markets such as C-Town or online: http://www.mamatinas.com/)
6-8 Saltine Crackers
1 garlic clove finely minced
Salt
4 large lettuce leaves (such as Bibb or romaine)
3 hard-boiled eggs, peeled and sliced
10 black olives pitted and sliced (Kalamata or Botija Peruvian olives)
2 tablespoons freshly chopped flat-leaf parsley

1) Boil the potatoes in a large pot with water until the potatoes are sliceable. Drain the potatoes and let them cool slightly. Peel the potato skins and slice the potatoes into 1/2-inch rounds and set aside.

2) Combine the cheese, evaporated milk, oil, garlic, saltine crackers in a blender and puree until smooth. The sauce should be creamy and pourable, not watery. If sauce is too spicy add more milk and crackers until desired spice is achieved.

3) Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard-boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.

photo by Jessica Bongard

- ENTRÉE - Escabeche de Pescado (Fish pickled in vinegar)

Total Time: 1.5 hours

Ingredients

2 lbs white fish (tilapia or similar)
1 Jar of Aji panca (Peruvian pepper available at Spanish markets such as C-Town or online: http://www.mamatinas.com/)
2 cloves of garlic
4-5 red onions
Canola or Vegetable Oil
Pepper & Salt
Yucca
Boiled Eggs
Head of lettuce

Fry the fish in hot oil, until golden, brown on both sides. Set aside to cool on a plate.
Boil water in a small pot and add two tablespoons of vinegar to the water. Cut the onions into thin wedges from stem-end to root-end, for long even slices. Throw the onions in the water & vinegar mixture as the water boils for about 5 minutes. Empty the water and set aside onions.
In a pan filled with hot oil (medium temperature) fry a half a jar of Aji Panca with the garlic (minced), vinegar, pepper and a tablespoon of vinegar. Add a cup of water once the ingredients have mixed to form an earthy reddish mixture. Cook at a lower heat for about 15-20 minutes.
In a separate container (Pyrex baking dish) lay the fish down, and pour the Escabeche mixture over the fish. Best served slightly cooled.
Garnish with yucca or potatoes and some lettuce, olives and boiled eggs sliced.

- DESSERT - Mazamorra Morada (Purple Corn Pudding)

A light, comforting dessert primarily served at festivities (birthdays) and during the month of October to celebrate the Patron Saint of Lima. This dessert is mixture of the Old World and New World, the purple maize and yam flour are indigenous to Peru, while the cinnamon, cloves, apples, membrillo, apricots, plums and sugar all arrived in the New World with the Spaniards, who in turn were influenced by the Moorish occupation of Spain.

Total Time: 1.5 hours

Ingredients

1(15 oz) bag of Purple maize (available at Spanish markets such as C-Town or online: http://www.mamatinas.com/)
6-8 cloves
1 stick of Cinnamon
Pineapple Peel and diced cubes of pineapple
2-3 Quinces chopped in large pieces (can substitute apples)
2 Quince chopped in small cubes
2 Green apples chopped in large pieces
Dried fruit (apricots, plums)
200 grams Yam Flour (available at Spanish markets such as C-Town or online: http://www.mamatinas.com/)
1 ½ cup of Sugar

1) Boil the purple maize in a large pot of water (about 2 liters of water) with chopped quince, apples, the peel of a pineapple, cloves and a stick of cinnamon. Boil for an hour or until the kernels of the corn open.

2) Strain the fruit from the pot. Pour some of the purple colored water into a small bowl. Pour the rest of the water back into a large pot and add the sugar, diced pineapple, dried fruit, diced quince, and put it on a low flame for another 30 minutes.

3) Cool of the water in the smaller bowl and stir the yam flour until it dissolves (water should turn a light purple color). Pour the smaller bowl slowly into the large pot and stir for 10 minutes or until the water becomes a slightly thick, gelatinous consistency.

4) Serve the pudding in a cup with some cinnamon powder sprinkled on top (see image above).

Buen provecho!

Interested in learning about Culinary Tours in Peru, contact me at ugolara@gmail.com

September Book Review: A Master Class

2011-09-05T14:54:00.000-07:00

It is pouring rain here in Vermont, again. We’re warm and dry right here, at this moment, but I can’t keep my thoughts from those who have lost their homes, their farms and businesses, and everything to the flooding from Hurricane Irene. It is truly heartbreaking to see the damage. There is still so much to do to help clean up, and to provide housing, clothing and care to those who need it. But this is Vermont, and true to form, the response around the state to our friends and neighbors in need has been quick and heartfelt.

In my conversations with friends who farm around the state, regardless of how adversely they were personally affected, the dialogue has the same refrain: buying local has never been so important as it is now, and the best and simplest way to help affected farmers is to buy their produce, meat or dairy products.Whether it is directly from the farmer at a farmer’s market or at a grocery store that supports local agriculture, our state’s economy is strengthened by buying local.

The cookbook, A Master Class: Fresh, Passionate New England Cooking by the New England Culinary Institute and Ellen Michaud, will help to inspire ideas and ways use those delicious Vermont-grown products. With 170 recipes to choose from, divided into seasons and then into courses, this book offers a wide range of meal possibilities.

Among the favorite things we tested this summer using locally sourced ingredients were the Roasted Garlic Soup, the Dilled Organic New Potatoes and the Grilled Beef Tenderloin with Mixed Mushroom Tapenade.Fresh corn from the farmer’s market went right into the Fresh Summer Corn, Smoked Bacon and Scallion Hash, as well as the Sweet Corn Pancakes served at brunch with thick, salty ham and eggs and then again as a light supper with heirloom tomato salsa and sour cream.

Another great dish, the Vermont Chevre and Chives Omelet, has also reappeared several times on our breakfast table. And, while cod, or the oft substituted haddock, is not a locally sourced product for Vermont, the Microbrewery Fish and Chips was a delicious dish which does call for a locally brewed beer in the batter.

The dessert section of A Master Class provides more than a few delicious options as well. The Summer Lemon-Strawberry Tart and the Pumpkin Cheesecake were particularly good. As for the decadent Reverse Chocolate Chip Cookies and the versatile New England Crunch Cookies, both would make very good offerings in a care package to any friends or neighbors who might need a little comfort food right about now.

“A Master Class: Fresh, Passionate New England Cooking” by New England Culinary Institute and Ellen Michaud. Published by University Press of New England, 2008. 274 pages, color photographs by John Churchman.

Just Cook It Potluck - Herve This

2011-06-15T13:39:00.000-07:00

I have been reading several books by Herve This over the past couple of weeks in preparation for the upcoming Just Cook It potluck. The last potluck focused on souffles was so fun, and very inspirational, making me really excited about this coming Sunday's event. I found that souffles are easy enough to incorporate into our weekly menu. The ingredients are humble, allowing for endless variations and they create such a different dish from any other that I have even made, I am still amazed each time the finished tower comes out of the oven. I really enjoyed the potluck which was the first where we were all able to cook our dishes together over an extended couple of hours. We would put a couple of souffles in the oven, wait eagerly for them to cook, then applaud as each emerged triumphantly. This let us taste nine souffles over the course of the evening, each one different and each one a great success. We watched the Julia Child episode on Souffles as we ate the two sweet dessert dishes. I would be thrilled if each potluck could be like the last one.

The upcoming potluck has the slightly more obscure, and challenging theme of Herve This. This food chemist has written numerous books about the science of taste and the science of cooking. He likes to analyze cooking dictums, which he often finds are inaccurate or imprecise. He is called the originator of so-called molecular gastronomy and he did coin the term, though he is not technically a chef that utilizes all the techniques currently associated with that cooking style. Instead, his books focus on the molecular behaviors and interactions that take place in the cooking process and in how we perceive taste and flavor. I am intrigued by his suggestions of different ways to cook foods, including eggs and other gels, as well as his challenges to traditional food understanding. Some of his books contain some critiques of some dictums that I myself hold dear, such as the idea that minimal manipulation of ingredients is the best practice in food, or that artificial chemicals are to be avoided. I find these challenges to be helpful in getting me to redefine my own thinking and to check myself to realize what I truly appreciate in food and in the idea of Slow Food. I am seeing this challenge dinner as a chance to try some different cooking methods, such as using a microwave (though I don't have one, so may need to borrow one somewhere) or in trying some unconventional combinations. I think that this is a chance to work outside of the boxes make for ourselves in the kitchen and to challenge our own dogma regarding food and cooking. There is a lot of room for interpretation in this topic and I look forward to the discussion, the conviviality and, of course, the food this coming Sunday.

June Book Review: In a Cheesemaker's Kitchen

2011-06-05T09:18:00.001-07:00

A few years ago, I learned how to make cheese at home. Really simple, fresh cheeses, just some mozzarella and some nice yogurt cream cheese. It was very empowering, the act of turning plain and simple whole milk into another food altogether. I was very proud of myself, it felt like magic, like a form of food alchemy.

I chose Allison Hooper’s book, In A Cheesemaker’s Kitchen, to review in the spring because I wanted to enjoy the freshest flavors possible in the freshest season, and I wanted to repeat that feeling of kitchen magic. My hopes were completely fulfilled by this book. Every recipe we tried was a delight.

It is a delight to look at as well, with bright, fresh-looking photographs highlighting the dishes, the ingredients and locations around Vermont. The Vermont Butter & Cheese Company (co-founded by Allison Hooper) provides the inspiration behind the dishes. A third of the contents are dedicated to a history of the company, a description of small-scale goat dairy industry in Vermont, a listing of the many fine dairy products from Vermont Butter & Cheese Company, as well as a quick primer on preparing a cheeseboard and pairing wines to go with it. The book is interspersed with profiles of influential food industry figures, each of whom has contributed a recipe to this collection.

Allison Hooper’s slim volume is divided into a few simple sections; Appetizers, Soups & Salads, Everyday Fare, Main Courses and Desserts. Each recipe appears clearly laid out with the dairy ingredients highlighted in the list and a photograph.

Our favorites were the Crème Fraiche Cucumber Salmon, the Winter Crème Fraiche Baked Potato Soup, the Crème Fraiche Potato Gratin and the Vermont Decadence Brownies, which contain crème fraiche, of course. But before you assume that recipes involving crème fraiche is all that this lovely book has to offer, there are a few more morsels I would recommend.

We hosted a garden party over Memorial Day weekend and served the Crudite Platter with Three Dipping Sauces. Included in this luscious trio are a Tarragon Dip featuring quark, an Ancho Chili Dip featuring mascarpone, and a Greek Dip featuring fromage blanc. At the same party we served some of the Cheese Party Gems, including the Bacon Wrapped Bijou and the Smoked Salmon and Crème Fraiche Canapes, which were beautiful, elegant and delicious.

For a luncheon with some gluten-free friends we made the Leeks and Fromage Blanc Quiche, in which the traditional pastry crust is replaced with cabbage leaves. Skeptical at first, we became quick converts, and I am thinking of making this dish again soon.

After a prolonged winter it feels delightful to feel the fresh spring breezes blow once again, and I am glad that I celebrated spring’s arrival with Allison Hooper’s cookbook in my hands.

“In A Cheesemaker’s Kitchen” by Allison Hooper. Published by The Countryman Press, 2009. 111 pages, color photographs.

Wine-ing around Ohio.

2011-05-25T07:04:00.000-07:00

I am in the midst of writing a paper about Ohio Wine. Here is a glimpse into how it will unravel:

“What is it? The Italians drink it, the French rave about it, the Germans analyze it and we (Americans) write about it…Wine!”[1] Here I am a victim of that statement, an all American wine writer. However my goal is not to merely tell a tale of the evolution of the wine industry in Northeastern Ohio, but it is to get your juices fermenting by adding a hint of culture, a tad of the past mixed delicately with a morsel of the present and a smidgen of policy. We will start from the 1800s and make our way to the year 2011. From the Germans to the Jews, Concord to Chardonnay, we will not only witness but also analyze the progression of the grape and its consumer. Interviews were held with winemakers, enologists, viticulturists and retailers. The one book about Ohio Wine that exists called Ohio Wine Country Excursions was read, and of course the wines were tasted. In this paper, I will begin with a brief history of wine in Ohio. Following, I will present what the reality of the industry is today, discussing a myriad of topics from the terroir to the culture of taste to the market that exists and why. To conclude, I will discuss what the future of Ohio Wine could be with the correct marketing strategies, political action and producer/consumer relationships. At the end of the paper, along with the bibliography, you will find a list of the vineyards I either visited or researched and also a short list of events that take place in Ohio.

[1] Doug Morehead

Necessary luxuries

2011-05-06T13:16:00.000-07:00

Necessary luxuries, luxuria, or in other words: What makes you happy?

For my mom, it's a hot bath, the hair salon and cream. According to her these things are vital for her mental and physical happiness. For my dad, it is taking his friends out to dinner. For my friend Maddy, it is dark coffee, cloth napkins and dancing.

My current necessary luxury of choice is a juicer.

For Alain Ducasse, it is Acquerello Rice (http://www.acquerello.it/Presentazione.html)

This past week, my class spent a week learning about rice or more specifically, carnaroli rice. From the big boys to the modest men, from the production to the transformation, it was an exciting dive into the world of the second largest produced cereal of our time.

(Aging Acquerello rice)

Rice usually costs about $2.00 per pound. One pound of Acquerello rice costs $10.00. This difference in price is due to a number of factors:

1. They age their rice- and therefore must make up for the cost of time

2. They do not have a large production (140 hectares)

3. They re-unite the refined rice with the germ- a special and difficult (24 step) process

Still, with all of the justifications listed above, my classmates struggled to accept the price of the rice and continually poked Piero (head of acquerello).

(Piero)

After a long discourse by one of my colleagues about how this product is not meant for the average rice consumer and how it is only affordable to a few because of its "elitist" price, Piero responded by saying, "Our product must not be seen as a luxury but rather as a necessary luxury." This got me thinking, what is a necessary luxury and is not reflecting upon those two words a luxury in and of itself? At that moment, the same colleague lit up his usual cigarette of the hour. And luckily thanks to the sound of the lighter and the smell of tobacco, I realized that he may not be willing to pay $10 for 1 pound of rice but $9.00 for a pack of cigarettes is not a problem.

Are cigarettes a product for the elite?

Or are they too a necessary luxury?

May Book Review: Recipes From The Root Cellar

2011-04-30T11:20:00.000-07:00

We have a root cellar. This statement seems improbable when you consider our contemporary house, situated in the end of a cul-de-sac full of other mid-1970’s houses in suburbia. But we do indeed have a root cellar.

Tucked into the northern-most corner of our basement, made of plywood and blueboard insulation, with a tube to the outside to let cold air circulate into the 3’ by 4’ space, our cellar has a dirt floor and shelves with big plastic coolers filled with produce and sawdust. It does its job quite well, except that we did not think to install a light source in that little room and often I find myself wishing for one as I grope about in the dark, thinking, “Is this an apple? Or a potato?”

Our first wintering over was five years ago, not seriously - mostly as an experiment. In the spring, while the apple trees were in bloom, I slid the last apple into the pocket of my raincoat and went to visit the orchardist from whom we had purchased them in the previous late-September. She was delighted, and cradled the unblemished Northern Spy in her hands with a happy smile. I went home and made a pie, feeling very proud of myself. Encouraged, we became much more serious about our root cellaring activities, so that now, in the spring, we often realize that we have too much still in reserve and we begin a mad push to use up all the produce hanging in stasis in our cellar.

It was my turn to be delighted to find the cookbook, Recipes from the Root Cellar by Andrea Chesman. I could choose from “270 fresh ways to enjoy winter vegetables”, in sections with such titles as, Salads and Pickled Vegetables, Vegetarian Main Dishes and Main Dishes with Fish, Poultry or Meat.

Each recipe I tested from this book was a good one and likely to be made again in our house, but there were a few that stood out above the others. From the Soup section, the Winter Minestrone was hearty and delicious, taking its celery flavor notes from thinly sliced celeriac as well as using up a half a cabbage head in tiny shredded ribbons. The Coconut Curried Winter Squash Soup I (we did not try Soup II, but I’m sure it is also good) was the perfect blend of sweet-creamy-curry heat, sporting super-orange color flecked with little dots of green cilantro.

The Mashed Potatoes with Greens and the Rumbledethump (a Scottish take on colcannon) seemed alike at first glance, but each shone with their individual character in the making. This book harbors a lot of comfort food ideas – the Cheesy Mac with Root Vegetables and the Creamy Fish Pie (accurately described as “New England-style fish chowder in solid form”) were extremely warm and soothing as the spring rains poured down upon us.

From the dessert section, we loved the Marbled Pumpkin Cheesecake, which, spiked with a little Grand Marnier, was consumed in an embarrassingly short interval. The Chocolate-Chip Pumpkin Loaf went with me to a party and did not come home again.

Here we are in May, with a few more potatoes and a handful of apples still left over. I’ll go back to Andrea Chesman’s book tonight, I’m looking forward to the magic that could be conjured from these simple ingredients.

“Recipes from the Root Cellar” by Andrea Chesman. Published by Storey Publishing, 2010. 387 pages.

Smoked Foods Just Cook It Potluck

2011-04-21T17:34:00.000-07:00

This past Sunday, we hosted the second Just Cook It potluck of the season, and our second time focusing of the theme of smoked foods. For half of us at the potluck, the first time we had tried cooking any foods with smoke was at last year's potluck and this was a great chance to try it again. For the other half, this year was the first time to try. What we all found and shared was that cooking with smoke is not as difficult as we expected. I personally found that this year's attempt was much less messy than last year, mostly due to the lessons learned at the last potluck. Last year I tried using charcoal and sage wood to smoke a whole chicken and wound up trying a couple of different vessels to contain the cooking process switching from a hibachi to a gas grill. This year I based my attempt off of Alton Brown's Flower Pot Smoker design and used a square pan with sage wood over a hot plate in the grill (with the grill off, of course) to smoke some salmon, then I finished the fish on the gas grill. It was much simpler and I liked how the salmon turned out. Mara smoked some ice with green apple wood for a deliciously complex cocktail addition and made a smoked paprika potato salad and Pam used some foil smoker bags to cook monkfish and potatoes. Chris brought some excellent smoked sausages with sauerkraut and mustard, and we finished the evening off with some wonderfully surprising smoked bananas brought by Bekka and Rob. I am very pleased with the results of this second dinner. It was great to see all the creatively different approaches to this challenge. This was a great example of reaching the goal I have for these dinners. I proposed these dinners to give myself a reason to try some techniques that I otherwise might not try. I was thrilled to again share the results with friends who did the same. The atmosphere is always supportive and we are all excited to share what we have learned in the process. I look forward to the next event, the challenge of souffles. Please join us for the fun discussion and excellent food!

Passover my identity.

2011-04-21T17:09:00.000-07:00

As you may all know, right now the Jewish people are in the midst of celebrating a holiday known as פסח, also known as Passover (see here for a quick wiki definition: http://en.wikipedia.org/wiki/Passover ). The holiday lasts 8 days and during the first two days families get together to have a seder which is a Hebrew words that means “order." Having been celebrated for over 3.000 years, it is surprisingly more than just some mumbo jumbo of food and dance. On the contrary, it is true to its name and follows a precise formula.

It is the seder, that I wish to write about.

Families gather around the table in order to retell the story of the Exodus using a book called the Haggadah. We read, sing and more importantly remember. You see, in biblical hebrew there is no word for History (after all it implies that it is "his story" and not "ours"). In Judaism there is such an attention to retention and in fact in the torah it is said that it is a sin to forget. And thus, it is during the seder when everyone: old, young, secular & religious take part in a walk down identity lane.

(birthday overlapped with seder- doubles the fun)

Not only is there an emphasis on the importance of identity memory and family during this holiday, but it is also an excellent representation of how food can play such a fundamental role in traditions and how we can use food as a vessel to sail into our memory.

You see on the seder table, there sits something called the seder plate. On this plate there are a number of food items, all of which represent either an emotion or an object.

Through dipping the parsley in salt water, we taste the tears of our ancestors. Through eating Haroseth, we are recalling into our memory the mortar that the Israelites used when building the pyramids. By eating Matzoh, we taste the haste of the people. The Maror (horseradish) awakens us to the bitterness of slavery while the Beitzah (egg) represents life and continuation of existence.

Every food unfolds a part of the story and thus during the seder not only are our ears and eyes retelling the tale but our nose, mouth and fingers are as well.

What better way is there to relive an experience if not through all of our senses combined?

And how often is food the kindler of the past?

And what is identity if not a memory and imagination?

Zeitgeist: Got Natural?

2011-04-12T18:52:00.000-07:00

What is natural? What is almost natural, kind of natural and not natural at all? My dictionary application defines natural as: something in or caused by nature; not made or caused by human kind; or in agreement with the character or makeup of, or circumstance, surrounding someone or something; instinct; based on innate moral sense... and so on and so forth.It seems to be a word that as my mom says, "is ambiguous and abused."

This past Sunday, April 10, I went to a wine expose called Vin Natur whose mission states:

“ The association of Vin Natur reunites wine makers from around the world that intend to defend the integrity of their territory respecting the history, the culture and the arts that have been handed down over time taking inspiration from a strong ecological ethic."

(http://www.vinnatur.it)

There were around 150 producers gathered in a beautiful castle on a hill overlooking springtime vineyards. From Chardonnay to Nebbiolo, Syrah to Nero d’avola, traveling from terroir to terroir is a full body experience. In a world where good wine seems to not be so difficult to find, how are we to choose between the great and the splendid, the fantastic and the wonderful?

A product, wine in this case, is no longer just a bottle full of a lavish liquid. Cultivation and fermentation are no longer the main factors that one takes into consideration when purchasing a bottle of wine. We go beyond the aromas and the consistency. As consumers, we are after more than just the vessel of vino. We are now after the person as well. From who are we buying? What is their story? We are seeking a relationship, an emotional attachment. Dare I say it; we’re looking to go steady with a product.

It is at events like Vin Natur where producers are able to create a powerful tie between themselves and the consumer and maybe even convince many of us to be their lawful loyal costumer until death to us part.

This is not to say that the taste of the wine is not important. However it is more likely that we would purchase a mediocre wine from someone who is full of passion and charisma than an extravagant wine from an egotistical snob. But the difference is if we did not know those two people, the man full of inspiration and an o.k wine would not be nearly as successful as the devious man with a one of a kind wine.

And so at this event, the person becomes the product. The producers with whom I mingled were no other than those with Frankenstein hair, colorful clothes and a passion for experimentation. Some brought their dogs and some brought their children. The wines were as funky as the folk and their talk as tangy as the wine.

More often than not, I found myself continuing to taste a wacky (or wackier) man's wine, not solely for the excellence of the wine but because of the story behind it. They would stir up my curiosity and before you knew it, the label on the wine had a face.

So back to our initial question:

What is natural? It is an echo.

Does the man mirror the wine.?

The people coming to Vin Natur are the ones who like to advertise the fact that their grapes are either organic or biodynamic, their sulfites are less than 50 mg, they do little or no filtration and they interfere as little as they can with the process. Does this make their wine more natural?

Well maybe yes and maybe no. I think that C.S Lewis sums it up best when he says, "Reason is the natural order of Truth; but Imagination is the organ of Meaning."

* The author of this piece is not a sommelier. Her perspective is based upon the fact that wine to her is a form of art. What's your opinion?

Stocks and Broths Just Cook It Potluck

2011-04-12T08:02:00.000-07:00

Our first Just Cook It challenge potluck of 2011, held on March 20th, was great fun. We had 10 very different and very delicious dishes to try, all featuring a novel kind of soup stock or broth. Everyone got the chance to describe the process they used and the parts of their dish they were most excited about. It was a great chance to try a lot of different flavors, from Pho to rabbit stock, from duck confit over chicken broth-based bean soup, from shrimp bisque to beef stock. All of the dishes were very unique and showed the efforts and passion of the people who brought them. This event kicks off the season of these monthly potlucks where we slow food enthusiasts can try something new and share the challenges with others in a very convivial atmosphere. I like to see this as an opportunity to try something that I have been meaning to try for a while, but haven't had the occasion. I tried making beef stock, then clarifying it with an egg raft according to Julia Child's recipe. It worked even better than I expected and I found that it was indeed worth the extra effort. The next Just Cook It challenge potluck is coming up this Sunday, April 17th and will focus on smoked foods. While this is a valuable food preservation technique still today, there are many ways to use the aroma of smoke to add complexity to any type of dish. This is a chance to try a small stove-top smoking technique, or start the grill outside for the first time this year. The great food, conversation and enthusiasm at the stocks and broths potluck make me look forward to the whole series of these events in the coming year. Hope to see you there!

April Book Review: All About Braising

2011-04-02T07:46:00.000-07:00

Books are an important part of my life, on almost all subjects – fiction, history, gardening, among many others, including cookbooks. I usually keep one on my nightstand and read it straight through before bedtime, as if it were fiction. I love everything about books, the way the pages smell when they are new, how their spines hold their heft together neatly in my hand.

Molly Stevens’ book, All About Braising: The Art of Uncomplicated Cooking says it is A Treasury of One-Pot Meals, right there on the cover. To call this book a treasury is certainly an understatement. This book is not simply a collection of 150 recipes, it is a wonderful volume filled with meal after meal of cooking treasures.

The book opens with a section titled The Principles of Braising, which is well worth reading. I read this whole section before digging into the recipes, and I’m so glad I did. In it, Stevens acquaints her reader with the best foods fit for braising, the proper pot shapes and sizes, the importance of browning, the role of aromatics, the braising liquid and so much more. After this opening primer, Stevens lays out the sections by subject, such as Vegetables, Seafood, Poultry & Game, Beef, etc. Each recipe therein includes a narrative and detailed instructions that really help to keep the reader grounded in the process at all times. Many of the recipes offer a suggested wine pairing as well, thanks to Tim Gaiser, which were very welcome as I tend to be a little wine-naïve.

Braising is an activity that takes some preparation as the cooking times are long, and some of the recipes have marinades that require a day or so of advance planning. The old adage of good things coming to those who wait couldn’t be more true for this book. I was delighted to find that as long as I had to wait for some of these dishes – the pay-off in taste was tremendous.

The recipes travel around the world’s palate of braised and slow-cooked dishes, from Italy as in Peperonata or as in the Tuna Steaks Braised with Radicchio, Chickpeas & Rosemary, to Asian treats such as Chicken Do-Piaza, Chicken Goan or Beef Rendang. Braised Pork Chops & Creamy Cabbage satisfy deeply and the Grillades & Grits left me searching my calendar for another occasion to make them.

Some of the recipes serve dual roles: the Braised Leeks with Bacon & Thyme make a reprise as Braised Leeks & Bacon in a Tart. The Pappardelle with Leftover Braised Lamb & Olives is so delicious that I wondered which of the eight recipes for braised lamb I should choose to make for it. The answer for me was the succulent Herb-Stuffed Leg of Lamb Braised in Red Wine.

After the Coq Au Vin, which was the finest chicken dish I have ever eaten, hands down and without question, I had to stop. It won’t be long before I’m back to this book again. It is a cooking treasure in and of itself.

“All About Braising: The Art of Uncomplicated Cooking” by Molly Stevens. Published by W.W. Norton & Company, 2004. 481 pages, color photos.

Drink More Wine

2011-04-01T06:11:00.000-07:00

Wine in Italy is a world away from wine in the United States. Wine anywhere is different than wine anywhere else: technically speaking as well as culturally speaking. In this land, that is Italy, one does not have to wait until the age of 21 to Cin Cin nor do they chug chug chug until not even a drop of Dolcetto dangles in the glass (however this is slowly changing). Piemonte, the region in which I live, is home to what many people would consider some of the world's best wine. From Dolcetto to Nebbiolo, Piemonte seems to be dressed in vineyards while those lacking the lines of vines strike you as naked.

I am still a novice when it comes to wine. However, it is difficult to be a wine wiz at such a young age. After all it is lots about seeing and smelling and tasting as many wines as possible in order to create a wine bank of memory in your brain. Your own wine dictionary that expands with every smell n' sip.I guess, "The older the wiser." Needless to say, I am trying to speed up my wine aging process. Studying at the University of Gastronomic Sciences, I have been learning through smell and taste. In how many other subjects do you learn via the tongue and the nostrils?

This past Thursday, March 31, Vittorio Manganelli, also known as Master Taster, came to the University to give us a two hour lecture on the history of Piemontese wine in the past 50 years. From 10 wine producers after the second world war to 300 today, wine has evolved and is continuing to do so for many reasons:

1. In 1970 D.O.C (Denominazione di origine controllata) gave birth to the idea of quality in the Italian wine world.

2. Increase in global consumption: thanks to the emergence of the American market

3. In 1988, the first Italian Wine Guide was published called, "Vini d'Italia," published by Gambero Rosso and Slow Food- giving consumers a pre-constructed guide to good wine.

4. The birth of the enologist.

With this knowledge, gusto was kindled. As awareness spread, palates were magnified.

It is as if knowledge itself is a taste bud on the tongue that with time and learning can become hyper-sensitized. An optimal example of this is wine.The acquired taste theory is one for the weak. Of course you'll get use to things but will you be able to appreciate them?

So get on with the drinking. Unleash the power of your nose and amplify the sensitivity of your tongue!

South Africa Beat

2011-03-29T01:01:00.000-07:00

I don't know what it is about the word 'Africa.' It tends to make people think of elephants, giraffes, black people, malaria, colors, drums, sunsets, sand and I could go on and on about the common words that spring to the tips of many people's tongue when they hear the word ‘Africa.’ I am not going to blog about any of those items. The subject is food and the place is South Africa, more specifically the Southern tip around Cape Town. At the University of Gastronomic Sciences, we commonly are seeking the local delights of a place. In other words, “What exists here that does not exist anywhere else?” It was not until my voyage to South Africa until my somewhat cloudy belief was verified: Rather than be fixated on discovering an unknown dish, we should seek more to understand what people eat and how they have adapted their methods of cooking and dining and drinking to their way of life.

Ideas travel.

Food is not copyrighted.

People are creative, and new is overrated.

It's like William Blake once said.... "The eye altering, alters all."

In South Africa there is a mish mosh of people and thus culture and ultimately cuisine. Due to its history of being colonized by the Dutch and than the British and because of the slaves brought from India and Malaysia, South Africa has a myriad of realities, contradicting realities. From the pristine landscape of the Stellenbosch vineyards to the shacks that were built for colored people and blacks; from the spicy Malaysian cuisine to the Brai, from expensive organic smoothies to Oreos for the poor, you never get lost in South Africa. Your senses are hyper-aware because your surroundings are constantly changing.

(Stellenbosch- one of the many realities)

(Township- Just miles away from reality # 1)

Imagine how different the food with which they nourish themselves is:
(from local kingclip accompanied by a local new world wine....)

(to cow head...)

The moral of this post is something like this: When you travel, you are not traveling to just one place- and furthermore enjoy the noshing and try, and I know it is hard, to silence that voice of scrutiny

(Who would have thought that in a place where you find apple strudel...)

(...you would also find biltong: dried meet: similar to beef jerky but not cooked first)

Learning to Cook Real Pho (in Montpelier)

2011-02-03T07:12:00.000-08:00

I am a native Californian who discovered pho – the herbal, slightly sweet broth-based noodle soup that’s eaten for breakfast and lunch in Vietnamese communities – in her college years. I learned to crave the combination of meaty bone broth, slippery-soft rice noodles, a ménage of
unfamiliar cow parts both gristly and tender, topped with a tangle of bright green herbs, lime juice, and crisp bean sprouts. In short, I wanted all pho, all the time. And from Long Beach to San Francisco, California has no shortage of places to find pho.

And then I moved to Vermont. At first, I was sure I’d have to give up my love of pho for the time being, or at least figure out how to make my own. Then I discovered Burlington’s beloved Vietnamese restaurants. They produce tasty bowls of pho, but sometimes I felt like I was slurping broth prepared with a few too many shortcuts – a sprinkle of MSG here, a touch
of powdered herbs there. The dedicated localvore in me questioned the provenance of the herbs, the sprouts, and, especially, the meat. I asked my husband, “Why can’t I just find a really good, homemade bowl of pho, made with local ingredients and good-quality meat?” I’m no elitist or snob: I’m simply a decent home cook. Just as I don’t use powdered mixes or “flavor enhancers” at home, I also don’t want to pay for shortcut food when I’m eating out.

This explains why I was so excited to learn that Pamela Root, owner of popular café That’s Life Soup in Montpelier, was offering a pho cooking class in partnership with Slow Food Vermont (an organization whose board I joined in November). I realized that this might be my chance to finally taste a bowl of home-cooked pho without having to travel to Vietnam.

On a frigid Monday afternoon, temperatures having risen slightly from that morning’s sub-zero temperatures, nine of us were welcomed into Root’s warm, cozy kitchen. The class started off with an introduction to Root’s own principles of good cooking, much of it based on nutritional advice following the teachings of Weston A. Price. Passionate about exploring traditional world cuisines, Root learned to cook pho from three Vietnamese women she met in Vermont; she subsequently spent nine months working with them to perfect her recipe.

First and foremost, Root taught us that pho is an incredibly complicated soup. Its broth contains a mixture of chicken and beef bone broths, one of which is steeped in a spice mixture including star anise, cinnamon, cloves, peppercorns, and rock sugar for two to three days, finished off with
scrapings from the marrow bones and a good helping of rendered chicken fat, known in traditional Jewish cuisine as schmaltz, before it's poured over rice noodles and topped with a variety of fresh herbs. With Root guiding us step by step, we learned how to make traditional bone broths, both chicken and beef, following the Weston Price technique, which includes white vinegar to draw out additional nutrients and enzymes from the bones.

Some in our group were so fond of the schmaltz that they suggested we prepare the crispy shallots that top the soup – as Root says, one of her restaurant’s crowd-pleasers for both staff and customers alike – in schmaltz instead of Root’s usual canola oil. The resulting shallots, which
came out crispy, golden, and savory, were indeed addictive.

Finally, Root taught us how to put all the elements of the soup together, a time-consuming and detailed process. Along the way, she entertained us with stories of her childhood in East Aurora, New York; her grandmother’s cooking; and her 16 years as head of distribution at Ben & Jerry’s. Brief takeaway lessons included which brands of Vietnamese rice noodles and fish sauce to buy, which kitchen scraps to set aside for stock-making, and how to wash herbs properly: “treat them like flowers.” (I’ll definitely bring home her tip of handling them delicately and refreshing them for several hours in ice-cold water before using them in salads or garnishes.)

Three hours later, as the group enjoyed steaming bowls of pho topped with crispy shallots and made sour, salty, and spicy with the addition of lime juice and hot sauce, we could see why Root and the staff of That’s Life Soup dedicate much of their walk-in space each week to the storage and prepartion of the bone broths, as well making the soup the star attraction each “Pho Phriday.”

I came away from Pam’s workshop with not only a better understanding of the nutritional and restorative qualities of this near-medicinal soup, but an appreciation for the qualities, flavors, and benefits released during long, slow, thoughtful cooking. I’m not so sure I can return to my old pho takeout haunts anytime soon. In fact, I’m collecting soup bones, stockpiling onion skins and carrot tops, and waiting for the next sub-zero weekend so I can attempt to try my own version of Pam Root’s pho.

That's Life Soup
41 Elm Street
Montpelier, VT 05602
802-223-5333

Pho Making Workshop Today!

2011-01-24T07:53:00.000-08:00

Do you enjoy ordering pho at your local take-out? Then you’ll love learning how to make this fragrant, restorative Asian broth from scratch – the Slow Food way!

Pam Root of That’s Life Soup in Montpelier, VT will teach us how to prepare this grass-fed beef stock, steeped with fresh ginger, onion, garlic, cinnamon, star anise, pepper corns, bay leaves, fennel seed, fish sauce, cloves, and Boyden Farm flank steak and bones. We’ll also share a meal of pho together.

Pam has taught numerous cooking classes and prides herself on teaching her students the underlying nutritional importance of utilizing local, seasonal ingredients creating delicious globally traditional soups and dishes for themselves, friends and family.

Additionally her classes teach classical and new cooking techniques, emphasizing SLOW FOOD methods of cooking, while encouraging them to experiment with ingredients and presentation!

Monday, January 24, 2011

* 4-7 p.m. * 41 Elm Street * Montpelier, VT

To RSVP, please click HERE, and email joyce.cellars@gmail.com or call (802) 660-0440 x101

German journey

2011-01-16T11:21:00.002-08:00

Ciao from Germany, Munich Germany also know as the Bavarian side of white sausage equator: the land of sausage, butter & the infamous Brezel. In Germany breakfast is given the time it deserves. Coffee and some bread (maybe even a Brezel) with butter & kalbsleberwurst (calf liver sausage spread) and jam or perhaps you opt for the classic muesli and milk combination. I, being a breakfast person, have been impressed with the variety of choice when it comes to breakfast. With more than 400 types of bread and all sorts of spread, most Germans walk around with happy bellies in the morning. As stated in the previous blog, I am studying gastronomy or put more simply I am studying (not cooking) food in all aspects of the word and so as I travel I cannot help but wonder about each bite and every sip that goes into my mouth.

Why? Where? How?

are all the usual inquiries.

Young Gastronomes

Since being in Germany, it has become ever more clear how closely food and identity are related and how old rituals still have a strong presence. For example the glorious Beer, bretzel, Weißwurst (white sausage) & Weisswurstsenf (sweet mustard) breakfast. This delicious combination is usually eaten before noon. In fact, there is an old saying that the sausages should not be able to hear the church's noon chimes because a long time ago the meat would not be smoked and therefore was made fresh every day. On Christmas day, it is also a Bavarian tradition to eat this. Not only is tradition a word that rings true of German cuisine but mishmosh as well. A splatter painting in which every color and every stroke is necessary: from the Hungarian goulash to the Austrian knedle; from the french Tarte flambee to the famous Berlin Currywurst, it is difficult to identify a completely "German" dish. A tourist might consider all of the dishes listed above as German but as many Germans will tell you a dish has more to do with a region than with the country as a whole. Instead of asking what do they eat in Germany, one must ask what do they eat in Bavaria or in Berlin? A clear example of this can be seen in a dish as simple as the potato salas. In the south, they use vinegar and in the north mayonnaise. My journey was mostly in the south, but I did get the opportunity to try Kölsch (a beer speciality in Cologne) and the Currywurst of Berlin.

Thanks to regionalization and travel, we are able to be felicitated by all sorts of traditional treats. We enhance our palettes of taste with every new spice, vegetable, animal product and sweet we put in our mouths: expanding our realm of taste, sphere of senses and cultural comprehension.

January Book Review: The Pleasures of Cooking for One

2011-01-03T16:09:00.000-08:00

I have not always been a good cook. In fact, I didn’t even know that I liked to cook. I knew, however, that I liked to eat, and living in New York City after college meant that I had constant access to really delicious and well prepared food. There was not a lot of motivation to learn to cook with the cuisines of the world cuddled around me in my tiny apartment kitchen.

When I moved back to Vermont, I realized I had to learn to cook if I wanted to keep eating in the manner to which I had become accustomed. There are some fine eateries here, but it was simply not feasible to eat out all the time. I began to collect cookbooks, attracted at first by shiny photos of promising meals, and then by types of cuisine, exploring old favorites from my urban life, and then finally by author, making imaginary friends with famous cookbook writers I had never met, enjoying their company in the kitchen as if they were my co-hosts for private dinner parties. It was a great education, but there always seemed to be the problem of leftovers. There was simply too much to eat after I had finished my meals and I felt odd about making such a huge amount of food for just one or two.

I wish that back in those days I had owned a copy of The Pleasures of Cooking for One, by the truly famous cookbook author, Judith Jones. While the title of the book might indicate that the portion sizes are small enough for one, I found that I could get a meal and a half out of most of the dishes. If I had a slightly larger appetite, they still would have been plenty. However, as the dishes were so delicious, I found it easy to take a few more bites of this one or that one, leaving precious little behind.

The book is structured so that many of the recipes have a premiere – the original preparation, and then re-imagined meals - second rounds and even sometimes thirds. For example, the un-eaten portions of the succulent Broiled Chicken are revived as Chicken Divan, Minced Chicken on Toast, as Croquettes, as Wild Rice Pilaf with Chicken, and the list goes on.

A pair of lamb chops cover two meals, the first as Braised Shoulder Lamb Chops, and the second as a luscious pasta sauce. A Skirt Steak becomes Beef with Sauce Gribiche and/or a Gratin of Beef, Mushrooms and Breadcrumbs. A recipe for French Bread also yields a small Pizza Crust during the course of day-long rising and preparation. This bread was declared by my husband to be some of the best French Bread I have ever made.

Measurements for cooking up a handful of rice or of dried beans (instead of the whole bag) are very helpful, and the dishes made from these smaller portions are delicious, including the Winter Bean Soup, and the Indian Leftover Rice with Mushrooms.

There are also suggestions for using up ingredients that seem to linger too long in the single cook’s refrigerator – uses for stale bread, for utilizing milk before it turns and a warm and immensely satisfying Welsh Rabbit to use up extra cheese. Leftovers never had it so good.

“The Pleasures of Cooking for One” by Judith Jones. Published by Alfred A Knopf, 2009. 273 pages, color photos.

The University of Gastronomic Sciences

2010-12-13T05:48:00.000-08:00

(Stage in Campania- production of Fior di Latte)

My name is Ariela Yomtovian. I am one of the new "authors" for this blog. I will be writing at least once a week about all things gastronomical. Why, do I think I know a thing about gastronomy? Well, I am a second year undergraduate student at the University of Gastronomic Sciences in Pollenzo (http://www.unisg.it/). This is a place where we do not learn how to cook rather we learn about the history, science, mathematics, technology, politics and economics of food. Our lens is food and yet through that lens we are able to see a myriad of things in a plethora of ways.

There is also a masters program here. Since, I am not a student in that program, I am not able to speak about its ins and outs. However, if you are interested in what it is that they do, please check out their blog: http://www.ergolabcom-unisg.it/blog/.

The University is new, about 8 years old. Classes are held in a restored castle in the hills of the Piedmont region. Classes are taught in both english and italian and professors come from all corners of the earth to teach us all things ranging from food technology to the history of wine.

Not only do we learn in the classroom but another vital part of our development as gastronomes are our stages around the globe. Every year we take 5 trips: 2 regional and 3 thematic. We spend about 10 days either delving into the details of a single product such as pasta or beer or 10 days exploring the food of a region. These trips are not only gastronomically eye opening but culturally intriguing as well. Communication has a new meaning when you are two people who speak two different languages. Eating is redefined when you sit around the table and are being served that which was prepared with the utmost care and knowledge.

I will be sure to literally keep you posted on events and happenings at the University. Today there will be a talk by NYU professor Fabio Parosecoli on Food in America. Other upcoming events include: authors of the book Slow Wine giving a talk in the Wine Bank of the University and preparations for stage in South Africa, Mexico and Kenya.

(Stage in Trentino- mountain cheese)

Tasting the kingdom.

2010-12-12T08:53:00.000-08:00

In 125 countries on December 10th, more than 170,000 people came together for the 2nd annual Terra Madre Day, which celebrates local, sustainable food. In West Glover, Vermont, the Village Hall at Parker Pie was filled with community members who had come to eat a great meal, learn about Slow Food VT, and support Green Mountain Farm-to-School, a Newport-based organization that works to put good, clean, and fair food in school cafeterias.

We were welcomed into the Hall by Howie and Stephan Cantor, local maple syrup producers who were inspired to organize the event after attending the most recent Terra Madre conference in Turin, Italy. As we sat around long tables, they spoke about the importance of slowing down, and enjoying food with our neighbors as a counterbalance to the “fast life”. Another local Terra Madre delegate, Marisa Mauro, stood to talk about her dedication to using local products in her work as a cheese maker, and introduced the first course in our meal: a round of her soft-ripened Hartwell cheese, topped with an apple compote and drizzled with maple syrup. The creamy center oozed when we cut into the rind, and spread onto bread rounds, the cheese, apples, and syrup were a perfect balance of sweet and tangy. Before we moved on to our next plate, there was an interlude of maple syrups from Howie and Stephan’s sugarbush; the light, aromatic, and delicate Fancy, then a darker, flavorful Medium Amber, followed by golden nuggets of the Cantor’s ginger-maple candy, a sweet, piquant treat that was a highlight of the meal.

As soon as we’d finished our mid-meal candy, our plates were cleared for the next two appetizers, a mixed green salad with roasted beets and blue cheese, and smoked paprika polenta cakes topped with succulent oyster mushrooms. The delicious, local food kept coming: our main course was maple marinated pork roast surrounded by root vegetables and brussels sprouts, and dessert was a hefty slice of Ploughgate goat cheese cheesecake served on a richly bitter pool of coffee stout chocolate sauce.

While we scraped the last of the sauce from our dessert plates, Stephan introduced Bethany Dunbar, a local journalist and former dairy farmer, who spoke about the northeast kingdom’s long tradition of writing about and appreciating food, which she illustrated with passages written by local 19th century farmers. She shared the experience of losing a dairy farm, and the respect she has for those who have held on to their livelihoods despite tough times, as well as her desire to support them and to ensure their survival.

Next, Bethany handed the mike to Katharine Sims, who came on stage to describe the work that she does with Green Mountain farm-to-school, which she founded to address childhood nutrition, and and to educate school children about Vermont’s farming culture. She explained the obstacles they face, but also the pleasure of seeing change, and told the gathering how excited she is to see new tastes in the cafeteria- like the call she received from a worker requesting more of the popular student-grown rutabagas. The program has been well received, and is now serving 20 school communities in the northeast kingdom, but Bethany emphasized how much change has yet to happen, and how much help is needed from community members with everything from processing fresh products to leading after school programs.

The evening ended with a slide show of the Cantor’s time in Italy, with pictures of the Terra Madre event and anecdotes about the farmers and friends that they’d met while abroad. Stephan spoke movingly about the connection she felt with other small producers, from an Arkansas chicken farmer, to an Italian grappa maker, and their common belief in stewardship of the land, and producing good food to share with their communities.

As we left the Village Hall, we found that a light snow had fallen during the evening, a chilly reminder that winter had truly come to Vermont. Heading out into the cold, however, we carried with us the warmth of food and friends, and the strength of the amazing community of people who live, work, and enjoy life in the beautiful northeast kingdom. Happy Terra Madre day, and I hope to see you all at one of Slow Food Vermont’s upcoming events!

December Book Review: Dishing Up Vermont

2010-12-01T11:08:00.000-08:00

Entertaining loved ones from far away is one of the hallmarks of the holiday season for many of us. I have such great pride in our tiny northern state, with her beautiful landscapes: challenging and breathtaking in the hardest of winters, and yet lush and indulgent in the summers. I love to show off a little, when guests come visiting, we dine out at favorite restaurants and visit farming friends and take drives and walks in the mountains to look at the land. When we do these excursions for friends, I am also renewed in my pride of place and thankful that we are able to live here.

I picked up a copy of Dishing Up Vermont by Tracey Medeiros last year and was immediately drawn to the premise of this book, a collection of recipes and short articles from and about some of the food producers and restaurants that regularly honor us with their talents. I was hopeful that the book would represent Vermont as I see it, celebrating the differences between refinement and homespun.

Vermont Fresh Network, an organization that helps to broker and strengthen the relationships between farmer and chef, is the fitting beneficiary of some of the sales of this book, and as a big fan (and member) of the VFN, I was looking forward to trying the recipes in this book with great enthusiasm.

I have to acknowledge that creating this book must have been a complicated process for the author as the recipes come from all over the state and represent so many different sources, some are simple farmhouse recipes, and some more complicated restaurant dishes. The old saying that “too many cooks spoil the soup” does not always ring true.

Some of the recipes I tested and loved included some great brunch dishes, the Awesome Apple Pancake (which was indeed awesome), Blueberry-stuffed French Toast, Crowley Eggs au Gratin, and the Mini Frittatas with Zucchini, Goat Cheese and Tomatoes. On these darker winter mornings, each of them filled us up with warmth and goodness.

I also enjoyed the soups and stews I tested, including the Creamy Braising Greens Soup (which I believe was recently reprinted in the Burlington Free Press), Hope Farm’s Corn and Cheese Chowder, Hungarian Goulash and Venison Stew.

To us, above all, the best recipe in the book we tried was the Black Trumpets and Sweet Corn in Tarragon Cream Sauce, it embodied everything I love at this time of the year, salty, creamy, sweet, earthy and warm. A close second for the favorite spot would have to be the Flip-over Apple Cake, nutty and soft at the same time.

We also tested the Carrot Cake with Cream Cheese Frosting, which interestingly, omitting the frosting, is only a hop, skip and jump from vegan. Its presence in the same book bears a marked contrast to such great game recipes such as the Tortellini alla Farmstead Bolognese, which contains venison and ground beef in a rich tomato sauce. I suppose, about this book, one could say, “Only in Vermont”.

“Dishing Up Vermont: 145 Authentic Recipes form the Green Mountain State”

by Tracey Medeiros. Photos by Scott Dorrance.

published by Storey Publishing, 2008. 288 pages, color photos.

Minutes from Annual Meeting 2010

2010-11-22T22:16:00.000-08:00

November 14, 2010

SFVT Annual Membership Meeting

Red Hen Bakery, Middlesex, VT

Present: Mara Welton, Sarah Strauss, Chris Howell, Gene Fialkoff, Linda Fialkoff, Joyce Cellars, Martha Franklin, Annie Harlow, Hugo Lara, Chris Wagner, Michelle Buswell, Joe Buswell, Mike Huber, Kate Turcotte, Yvonne Burnot

Introductions: Each person described why s/he is a part of SFVT or sees her/himself as becoming a part.

Sarah: sees SF as place to share her love of food as well as her wish to write about the many cookbooks that are being written about food here in Vermont

Hugo: loves idea of sharing food with people; learning about new foods; connection with the land

Gene: eating, growing, sharing food

Linda: came through Gene; enjoyed fabulous dinners with group of women; came to understand the depth and breadth of the movement; learned the term “food justice”; became a member today.

Mara: we can change words around the dining room table

Kate: cheese maker at Shelburne Farms; went to Terra Madre two years ago.

Chris Wagner: Burlington Farmers’ Market.

Annie: lives in Bristol; long history with food; entrepreneurial consulting; studied archeology and food history.

Mike: attended Slow Money conference; helps small businesses with marketing and accounting; has learned to eat more responsibly since moving to VT

Joe: Working with local producers to turn produce into wine

Michelle: instructor at NECI; came to SF through the students at NECI

Chris: described getting involved in SF in Italy; community means a lot to him; works on community garden; best way to travel is to meet and eat with people; now has this kind of business here in Vermont

Martha: chef instructor at NECI; grew up on farm in VT; finds that people are jealous of our work here in VT.

Pam: loves the idea of sharing food with old and new friends; of teaching people, including children, about the joys of eating and cooking.

Yvonne: moved here in 2007 to get involved in sustainable agriculture; her farm is south of Rutland

n Mara presented history of SFVT which is one year older than SFUSA; many leaders over the years.

She shared a slideshow of what has happened this past year with SFVT:

· New mission statement

· New logo; new website; blog; Facebook; Twitter

· Events:

o Tasting workshops at the Intervale Summer of Taste events; each Thursday evening during the summer.

o Potluck dinner: smoked foods; getting away from image of white table cloth, expensive dinners

o Dual membership drive with VFN

o Dig In! Worked with a community organization (Riverside Community Garden)

o Harvest Celebration Potluck: in conjunction with end of season celebration at the Intervale

o LCC tasting: We’ve created a partnership with LCC; focus on discussions of terroir.

o Terra Madre 2010:

§ 500 delegates/500 Americans/28 Vermonters/160 countries

§ Salone del Gusto: open to the world; get a pass as a Terra Madre delegate; thousands of foods to taste.

§ Street Food section

§ Manifestos

§ Carlo Petrini: raise people without voices so they can be heard: indigenous peoples; elders; women; farmers.

§ USA delegation meeting

§ Feedback from delegates:

· Joyce: wants to see Salone de Gusto in Vermont; Terra Madre in Washington, DC (Alice Waters)

· Gene: New Farms for New Americans; thru the Association for Africans in Vermont; working with the Intervale; Gene would like to become involved with this group and with food banks.

· Linda: this is an every day and lifelong commitment; sees her role as spreading the role; wants to work on the problem of hunger in Vermont.

· Kate: helped group at UVM become a SF chapter.

· Annie: food here is a business; bridging the valuation of food here in VT

· Pam: meeting people who are involved in a myriad of activities and events that focus on saving seeds, memories, etc. Wants to work on events that support people who are hungry while at the same time continuing to explore and enjoy taste.

· Chris: food mapping (Terra Madre 2006)

· Martha: being open to meeting people; making food available and affordable to all people; offered to do wine tasting; works on Mondays at food bank in Barre.

· Mara: reminds her why she does what she does on her farm; goal: how to bring experience back to VT; Terra Madre Day: December 10^th; events are planned and will be posted on website.

· Katy and Claire are hosting event at Champlain Orchards; event planned at NECI; Parker Pie in West Glover.

· Goal setting for 2011! (Brainstorming)

· What inspires and excites you about SF? What would you like to do with SFVT?

o Chris H.: getting involved in community gardens and community groups, not just in Burlington but also around the state; having a place where people can come together to meet and talk about this.

o Martha: wants to be more involved in the VT chapter in addition to the NECI chapter; needing to share ideas with a group, as we are doing this evening.

o Mara: where can we have events that people in all parts of the state feel they could participate in; having regional captains; our group would support them through advertising and sharing of ideas.

o Chris H.: learn more about sensory education; participate in more events like the one at LCC; more potlucks; getting involved in community dinner that happens once a month in the Old North End.

o Annie; a taste of each season in each part of the state all on the same day; e.g., maple syrup in the spring; apples in the fall.

o Sarah: working with VT authors on the cookbooks that they have written, if they fall within our mission; do some classes on food prep or storage; like the workshop that Gene organized in Montpelier.

o Joyce: grandmother workshops; e.g., canning and preserving

o Hugo: wants to lend support to the ideas that are being presented this evening; has energy and time; Peruvian theme dinner.

o Gene: dinner at the food bank (Kingsbury Farm in Waitsfield)

o Martha: students have to do ~15 hours of community work each semester.

o Annie: does SFVT have presence at already established food events around the state? Mara: that’s a long-term goal. Annie: Addison County has a tour of the farms in October.

o Joe Buswell: alcohol making workshop

o Sarah: events at a producer; give tour of operation.

o Chris W.: would like market to be a venue for some of the events that we are talking about at this meeting. They do now have some space for nonprofits. Need to work with steering committee/board. E.g., tastings of different types of produce.

o Mara: Earth markets; create markets in communities that don’t have markets; initiative of SF International; none listed in USA currently. Only producers selling what they grow are part of this market; no middle persons. Existing markets can join. Brings SF global component into our area. This matches our mission statement.

o Pam: hears all of the great ideas and wants to become involved in all of them. Most interested in: educational events; sharing food events, including potlucks; cooking events at food banks.

o Annie: why not try to make this happen in many markets around the state.

o Annie: famers grow out same variety of vegetable and people taste it to compare terroir. Focus on educational component.

· If people have any other ideas, write them down and give to Chris H. Or send an email.

· Mara: described roles on the board; leader; secretary/treasurer; events; membership; two at-large board members. She then asked if anyone would like to become a board member. Great response:

o New board members: Martha (open to anything; connection with food bank and with NECI), Joyce (PR), Hugo (PR; writing stories), Chris Wagner (events).

· Mara would like to have meetings open to members this year.

· Mara’s final words: It’s all about the food!

· Meeting adjourned: 9:00PM

November Book Review: Cooking with Shelburne Farms

2010-11-01T06:57:00.000-07:00

With members all over the state, the board of Slow Food Vermont does a lot of car-pooling. Hurtling through an early autumnal night in Central Vermont recently, we were talking about a restaurant that one of our members had visited in Montreal. She described the dishes as being simple in presentation, but hearty and full-flavored, liberal in their use of eggs and cream.

“Ahh,” said another member sitting snug beside me. “Farm food.” Her words hung in the car’s heated interior, as we thought about what that phrase might mean, and what it meant to each of us. Finally, someone else asked what she meant by “farm food.” “You know,” she said, her voice smiling and sighing, “the kind of food you really want to eat after working on a farm all day long.”

That’s the kind of food found in the cookbook, Cooking with Shelburne Farms: Food and Stories from Vermont, by Melissa Pasanen and Rick Gencarelli. Uncomplicated, honest, satisfying food that could qualify as comfort food, but also certainly fancy enough for a company dinner. In many ways, the book itself reminds me of the historic landmark: bound in chocolate brown, gold-stamped linen, it evokes the slate-roofed formal turrets of the farm barns, house and restaurant. Underneath the elegance, Shelburne Farms is a productive working farm, and so it is with the book as well, between the well-crafted covers lie over 130 recipes that warmly feed the body and the soul.

The book is divided up into base ingredients, or themes, into which the recipes are grouped. Savory Milk and Cheese, Early Spring and Summer Greens, Lamb, Wild Mushrooms, Apples, Sweet Maple; these are some examples of the section headings, which are designed to highlight produce or flavors which are familiar to the Farms. The first recipe I tried from the book had to be the most fun – Home-Churned Butter. It was shockingly easy to make and very satisfying to be able to produce at home something I frankly take for granted.

After that opener, the recipes continued to comfort and delight as I cooked and my family and friends devoured them. We served the Shepherd’s Pie with Caramelized Onions and Cheddar Smash to some house-guests for dinner, and the leftovers were especially requested for the following day again as lunch. The Tomato-Cheddar Soup and the Celery Root Soup with Blue Cheese both helped to invigorate us and keep a head cold at bay. A brunch with friends included the Golden Flannel Hash (featuring beets and smoked trout), and the Orange-Yogurt Coffee Cake. One late night at work for my husband meant coming home to the Milk-Braised Chicken with Sage and Bay, with Honey Glazed Carrots and Turnips. Another late night offered Spice-Rubbed Lamb Chops with Fennel, Chickpeas and Tomatoes.

Interspersed with the recipes are beautiful color photographs, and interviews with Shelburne Farms farmers and producers and the Webb family. This book brings a beautiful part of Vermont history and landscape to life in my own kitchen.

“Cooking with Shelburne Farms: Food and Stories from Vermont”, by Melissa Pasanen & Rick Gencarelli. Photos by Susie Cushner & Jordan Silverman. published by Viking Studio, 2007. 304 pages, color photos.

October Book Review: Cooking Close To Home

2010-10-01T07:29:00.000-07:00

I grew up here in Vermont, but I am perennially amazed at how much productivity can be stuffed into our short growing season. In a recent conversation with a farmer, we marveled together at how vigorously vegetable gardens and farms grow and yield such great bounty for our little northern state. As if they know how short their lives will be, these faithful vegetative friends work tremendously hard, giving up their best and most beautiful efforts, only to collapse at this time of the year, all leggy, exhausted, yellowing and damp.

Diane Imrie and Richard Jarmusz saw an opportunity to do just that when they wrote and self-published their cookbook, Cooking Close to Home: A Year of Seasonal Recipes in 2009. Full of very appetizing color photos and informative sidebars called “Harvest Hints”, Imrie and Jarmusz bring seasonal treats into my kitchen, using what is good, when it is at its best.

The book is divided into dish types: apps, soups, salads, entrees, veggies, and desserts. There is a special section dedicated to pizza and pasta, as well as one titled “Filling the Pantry” for those who want to extend the harvest into the freezer and onto the shelf. Within each of these sections, the book divides recipes into seasonal profiles, for example, Creamy Asparagus Brie Soup is a Spring recipe, while the Warm Red Potato Salad with Dill finds its home in Summer.

Standout recipes included Roasted Lamb with Garlic and Mint (Fall), Pumpkin Cheddar Ale Soup (Fall), Blueberry Sour Cream Granola Tart (Summer), Woodland Mushrooms with Black Pepper Fettuccine (Winter), and Radicchio, Broccoli and Pear Salad with Homemade Blue Cheese Dressing (Summer). By far, our favorites were the Parmesean Crusted Tomato Pudding (Summer), a custardless bread pudding, like a warm and toasty panzanella, and the Vermont Vegetable New Year Rolls (Winter), crispy pan fried egg rolls which we simply couldn’t stop eating.

With this book tucked under one arm, and my bulging market bag in the other, I feel ready to keep up with the season’s bounty, whatever the weather.

“Cooking Close to Home: A Year of Seasonal Recipes” by Diane Imrie & Richard Jarmusz. Photos by Andrew Wellman. Published by the authors, 2009. 240 pages, color photos.

DigIn! Vermont!

2010-09-24T19:47:00.000-07:00

Come on down to 669 Riverside Avenue, Burlington this Saturday, 9-25 between 10 & 2pm to volunteer a few minutes or a few hours helping the Riverside Neighborhood Garden finish a few garden structures! All skill levels are welcome! There will be snacks and instruction on how to complete projects!

Click here for more information!

Celebrate Fall!

2010-09-20T12:02:00.001-07:00

THANKS TO ALL WHO ATTENDED - WHAT A FANTASTIC EVENING WITH AMAZING FOOD, COMPANY AND ATMOSPHERE!

This Thursday at the Intervale, come celebrate with your food community by touring the Abenaki Heritage Garden, bring a prepared dish to share with everyone, and finish the evening with an old-fashioned hoedown barn dance! It is sure to be a wonderful evening, and what a great way to celebrate the beginning of autumn!

We look forward to an evening of food and friends!

September Book Review: Good Meat by Deborah Krasner

2010-09-06T10:46:00.000-07:00

When my roommate decided to buy a side of grass-fed beef from a co-worker 10 years ago, she came home with a single sheet of paper in her hand.

“What is it?” I asked, holding the sparsely typed page gingerly, noting where we were to indicate our preference for steaks or roasts or ground beef.

“The farmer says it’s a cut sheet.” she shrugged, “I guess we fill it out.” She pulled down the old Joy of Cooking from above the fridge, saying, “This book has some diagrams in it, maybe it will help.”

We struggled with the cut sheet for a few hours before coming to any decisions. We also bought a second-hand freezer as well, because we thought it might be a good idea to have some extra room for all of that beef. It was a very good idea. We didn’t know what we were doing, but after tasting the quality of the grass-fed meat, we were hooked.

Ten years of buying sides and shares of beef and lamb, CSA shares of pork and whole chickens, turkeys, geese and ducks have passed since then. I’m married now, with a growing family to feed, a second freezer and yet I still struggle with filling out a cut sheet.

Thrilled I am, indeed, to find Deborah Krasner’s recent book, “Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat”. In this book, what was perennially intimidating has been laid out for me, in one book, clearly and with lots of diagrams - just the way I like it.

Ms. Krasner has organized her book into sections dealing with each animal, how to source them, what cuts come from which primal, how to ask for what you want, and how to cook the cuts you get to the best advantage. Diagrams, color photos and clear instructions lead each chapter, even before the recipes begin.

The recipes I tried were delicious. My husband said of the Sirloin Steak with Red Wine, “This tastes like something you’d get in a restaurant!” What home cook doesn’t secretly want to hear that! For lamb, I loved the Merguez Sausages, saving half the recipe for the freezer to put into a cassoulet later. Black Bean Soup with Smoked Hocks and Sherry introduced me to this wonderful cut. As a result, I’ll always have some on hand in my freezer.

From the Poultry section, our favorite has become the Roasted Cardamom, Oregano and Garlic Chicken Thighs. So aromatic, I think there is nothing more lovely than the smell of this chicken floating through the house.

For those who do not eat meat, Ms. Krasner has also included a large section on eggs and other side dishes, among which the Vermont Cheddar Souffle and the Clementine, Fennel and Olive Salad are standouts.

Even beyond the increasingly important issues of grass-fed vs. commercial meat: nutritional, environmental, good animal-husbandry, etc., the book reminds those among us who eat meat to look with honesty and clarity at where our meat comes from. She gives us the tools to access this world without too much stress. I know this for sure, thanks to “Good Meat”, I’ll never be anxious about filling out a cut sheet again.

“Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat” by Deborah Krasner, published by Stewart, Tabori & Chang, Abrams Books, 2010. 400 pages, color photos.

That's Life Soup Class!!

2010-07-12T02:35:00.000-07:00

CLASS CANCELLED

Want to learn to make PHO BO?

Now's your chance! Come to That's Life Soup in Montpelier next Monday, July 19th for a class by Pamela Root!

Monday, July 19th between 10 am and 1 pm, with a sit down lunch of pho!

Call Pam at 223-5333 to reserve your spot - limited space! Class is $60

Learn the secrets of the fragrant Asian broth with rice noodles, Misty Knoll's chicken or Boyden's flank steak, sprouts, green onions, fresh cilantro, mint and Thai basil, topped with crispy shallots.

Pam has taught numerous cooking classes and prides herself on teaching her students the underlying nutritional importance of utilizing local, seasonal ingredients creating delicious globally traditional soups and dishes for themselves, friends and family.

Additionally, her classes teach classical and new cooking techniques, emphasizing slow food methods of cooking, while encouraging them to experiment with ingredients and presentation.

Summer of Taste Series

2010-07-07T02:59:00.001-07:00

SUMMER OF TASTE 2010!

Who: SFVT, Intervale Center & You!

What: 8 weeks of guided tastings, food, learning, music, meeting new people, getting involved in your food community! $5/adult, kids free, SFVT members FREE!

When: Every Thursday between July 8th and August 26th, 2010. Tastings begin at 5:30 pm

Where: 180 Intervale Road, Intervale Barn, Burlington

Why: To have fun and learn about what we're calling Eating 2.0!

The Featured Taste this week is YAK meat provided by Vermont Yak Company and the Topic is Maillard Reactions! Stop by the Intervale every Thursday for this great summer tasting series - there'll be good food, drink and music, too!

Week of Foodie-Focused Events...

2010-05-23T18:04:00.000-07:00

Week of May 24th - 31st! Find foodie-focused things to do this Memorial Week!

Tuesday, May 25th, 2010

Green Drinks - Activists and professionals for a cleaner environment raise a glass over networking and discussion.Tuesday, May 25, 6–8PM at Main Street Landing Performing Arts Center in Burlington. Free.
'Solar Made Simple' - Reps from groSolar lay out the guidelines for assessing whether a home or business could implement sun-powered energy solutions. Tuesday, May 25, 6–7:30PM at City Market in Burlington. Free.
Johnson Farmers Market - A street emporium bursts with local agricultural products, ranging from produce to herbs to fresh-baked bread. Tuesday, May 25, 3:30–6:30PM atMain Street in Johnson. Free.
Rutland County Farmers Market - Downtown strollers find high-quality fruits and veggies, mushrooms, fresh-cut flowers, sweet baked goods and artisan crafts within arms' reach. Tuesday, May 25, 3–6PM at Depot Park in Rutland. Free.
Thetford Hill Community Market - Vendors supply localvores with an array of baked treats, honey, maple syrup and veggies. Tuesday, May 25, 4–6:30PM at Thetford Hill Green in Thetford. Free.
Wine Class Series - In "The Perfect Dessert," Lake Champlain Chocolates' Gary Coffey and Shelburne Vineyard's KC Niebling explore chocolate and wine flavor combinations. Preregister. Tuesday, May 25, 6–8PM atShelburne Vineyard in Shelburne. $30.
'The Wonders of Wildflowers' - A short hike gives kids ages 3 to 5 vibrant views of plants with petals. Tuesday, May 25, 10–11:30AM at North Branch Nature Center in Montpelier. $5.
'Get to Know Your Bike' - A cycle-shop pro introduces free wheelers to vehicle anatomy, flat fixes and roadside skills.Tuesday, May 25, 5:30–6:30PM at Skirack in Burlington. Free.
Ron & Arnie Koss - The coauthors of The Earth's Best Story: A Bittersweet Tale of Twin Brothers Who Sparked an Organic Revolution discuss the organic food company.Tuesday, May 25, 7PM at Bear Pond Books in Montpelier. Free.

Wednesday, May 26th, 2010

Winooski Riverwalk Festival Planning Meeting - Neighbors pitch in to organize the Onion City's fifth annual summer celebration. Wednesday, May 26, 5:30PM atO'Brien Community Center in Winooski. Free.
'Solar for Home or Business' - Reps from DC Energy Innovations cover the green benefits and installation of solar-electric systems. Wednesday, May 26, 7–9PM atShelburne Community School in Shelburne. Free.
Lamoille Valley Year-Round Farmers Artisan Market - Farmers and food producers fill Vermonters' totes with local and organic dining options, including eggs, cider, seeds and cow cheeses. Wednesday, May 26, 3–6:30PM atRiver Arts Center in Morrisville. Free.
'Don't Worry, Eat Happy' - How does food affect your mood? Folks delve into an in-depth diet discussion.Wednesday, May 26, 6:30–8PM at Fletcher Free Library in Burlington. Free.
'The Wonders of Wildflowers' - A short hike gives kids ages 3 to 5 vibrant views of plants with petals. Wednesday, May 26, 10–11:30AM at North Branch Nature Center in Montpelier. $5.
'Lunch & Learn' - Peter Mix, the developer of the world's first carbon-fiber mandolin, details his craft and plays select compositions. Wednesday, May 26, 12PM at Ohavi Zedek Synagogue in Burlington. Donations accepted; lunch included.

Thursday, May 27th, 2010

Vermont Venture Network - Coauthors of The Earth's Best Story, Ron and Arnie Koss, share entrepreneurial lessons from their baby food company. Thursday, May 27, 8AM atHilton Hotel in Burlington. $15 for nonmembers.
Movie Night - A surf-style eatery queues up a wind-and-water-themed flick weekly. Thursday, May 27, 7:30–9PM atThe Spot in Burlington. Free.
South Royalton Farmers Market - More than a dozen vendors peddle various locally grown agricultural goods and unique craft endeavors. Thursday, May 27, 3–6:30PM atTown Green in South Royalton. Free.
Winooski Farmers Market - Area growers and bakers offer their soil-grown and homemade wealth for shoppers to bring home. Thursday, May 27, 3:30–6:30PM at Champlain Mill in Winooski. Free.

Friday, May 28th, 2010

Plant & Book Sale - Neighbors support the Bradford Public Library by browsing greenery and bound pages on the lawn. Friday, May 28, 9AM–5PM at Copeland Furniture Outlet Store in Bradford. Free.
Plant Sale - The Granite Center Garden Club doles out perennials, herbs, shrubs and annuals to benefit local plantings and a scholarship fund. Friday, May 28, 6:30–10:30AM at Vermont Granite Museum in Barre. Free.
Chelsea Farmers Market - A 35-year-old town green tradition supplies shoppers with meat, cheese, vegetables, fine crafts and weekly entertainment. Friday, May 28, 3–6:30PM at North Common in Chelsea. Free.
Hardwick Farmers Market: Grand Opening Celebration - A burgeoning culinary community celebrates local ag with fresh produce and handcrafted goods. Special festivities include a day-old chick sale, needle-felting demonstrations and live music by Alan Greenleaf. Friday, May 28, 3–6PM at Route 15 West in Hardwick. Free.
Ludlow Farmers Market - Merchants divide a wealth of locally farmed products, artisanal eats and unique crafts.Friday, May 28, 4–7PM at Okemo Mountain School in Ludlow. Free.
Lyndonville Farmers Market - Ripe fruits and veggies highlight an outdoor sale of locally grown eats. Friday, May 28, 3–7PM at Bandstand Park in Lyndonville. Free.
Mexican Cooking Class - Instructor Dalia Gonzalez takes foodies south of the border with authentic fare such as homemade corn tortillas, tostadas and horchata. Friday, May 28, 6–7:30PM at City Market in Burlington. Free.
Spring Bird Walk - Field guides and binoculars in hand, novices pound a path with a naturalist to see migrating flyers. Friday, May 28, 7–9AM at Green Mountain Audubon Center in Huntington. Donations accepted.
Spring Migration Bird Walk - Binocular buddies keep a sharp lookout for warblers, vireos and other newly arrived travelers. Friday, May 28, 7–8:30AM at North Branch Nature Center in Montpelier. $5.

Saturday, May 29th, 2010

Apple Blossom Book & Bake Sale - People dig through more than 13,000 books for barter and choose snacks from an array of baked goods. A silent auction benefits programs for Grand Isle County elders. Saturday, May 29, 9AM–4PM at Hackett's Orchard in South Hero. Free.
Charlotte Plant Sale - Local garden shops and gardeners contribute various buds and blooms to a green-thumb extravaganza. Saturday, May 29, 9AM–12PM at Charlotte Senior Center in Charlotte. Free.
Downtown Walking Tour - Preservation Burlington takes history and architecture buffs on an hourlong tour of the Queen City's significant nooks and crannies. Meet at the corner of Church and College streets. Saturday, May 29, 11AM at Church Street Marketplace in Burlington. $5.
Garden Club Plant Sale - An annual greenery emporium features annuals and perennials from local gardens, and homemade goodies to boot. Saturday, May 29, 8AM–1PM atNorman Williams Public Library in Woodstock. Free.
Historic Sites Tour - Local history buffs guide the way through East Bakersfield's notable spots, such as Cook's Cemetery. Saturday, May 29, 1–3PM at Historical Society in Bakersfield. Free.
'History Happens!' - Catch traditional activities in action as 18th-century reenactors Carl and Carolyn Malikowski demonstrate brewing, cooking, woodworking and more.Saturday, May 29, 11AM–5PM at Old Constitution House in Windsor. $2.50; free for ages 14 and under.
'Kickoff to Summer' Celebration - A luau held by the Lake Champlain Community Sailing Center features surf music by Barbacoa, a Hawaiian feast, a limbo contest and creative attire. Saturday, May 29, 6–10PM at The Spot in Burlington. $10-20; cash bar.
Plant & Book Sale - Neighbors support the Bradford Public Library by browsing greenery and bound pages on the lawn. Saturday, May 29, 9AM–5PM at Copeland Furniture Outlet Store in Bradford. Free.
Plant Sale - Naturally grown veggies, flowers and herb varietals make their way into new plant beds. Saturday, May 29, 9AM–3PM at Bread and Roses Farm in Westford. Free.
Cows & Camembert Weekend - Got milk? This inaugural dairy heritage fest is chock-full of artisan cheese sampling, ice cream and butter making, cattle trivia and more.Saturday, May 29, 10AM–5PM at Billings Farm & Museumin Woodstock. Regular admission, $3-12.
Essex Junction Memorial Day Parade - Marching bands make music to support floats on the move. Saturday, May 29, 10AM at Champlain Valley Exposition in Essex Junction. Free.
Hardwick Spring Festival - Northeast Kingdom residents celebrate warmer weather with a craft fair, chicken barbecue, parade and outdoor games, followed by fireworks. Saturday, May 29, 8:30–9PM at Hardwick Downtown in Hardwick. Free.
Burlington Farmers Market - Sixty-two vendors sell everything from fresh fruits and vegetables to ethnic cuisine to pottery to artisan cheese. Saturday, May 29, 8:30AM–2PM at Burlington City Hall Park in Burlington. Free.
Capital City Farmers Market - Fresh produce, perennials, seedlings, home-baked foods and handmade crafts lure local buyers throughout the growing season. Saturday, May 29, 9AM–1PM at 60 State Street in Montpelier. Free.
Cupcake Showdown - Bakers battle it out for tiny cake glory and onlookers do the judging. Musician Katie Booth provides the tunes and proceeds benefit the new Plattsburgh roller derby league. Saturday, May 29, 7–9:30PM at Great Adirondack Soup Company in Plattsburgh. Free for bakers; $5 donation for others.
Derby Farmers Market - Chemical-free veggies and other seasonal eats are up for grabs. Saturday, May 29, 9:30AM–2:30PM at Elks Lodge in Derby. Free.
Enosburg Falls Farmers Market - A summer bazaar more than 20 years old offers herbs, jellies, vegetables and just-baked goodies in the heart of the village. Saturday, May 29, 9AM–1PM at Lincoln Park in Enosburg. Free.
Food & Wine Pairing - Just Delicious Catering and North Branch Vineyards play matchmakers with local gourmet dishes and drinks. Banquet Hall. Saturday, May 29, 5:30–8:30PM at Applecheek Farm in Hyde Park. $60-65; ages 21 and up only.
Grand Isle Farmers Market - Shoppers browse through a wide selection of local fruits, veggies and handmade crafts.Saturday, May 29, 10AM–2PM at St. Joseph Church Hall in Grand Isle. Free.
Middlebury Farmers Market - Crafts, cheeses, breads and veggies vie for spots in shoppers' totes. Saturday, May 29, 9AM–12:30PM at The Marbleworks in Middlebury. Free.
Mt. Tom Farmers Market - Twenty-five purveyors of garden-fresh crops, pasta, herbs and spices set up shop for the morning. Saturday, May 29, 9:30AM–12PM at Mt. Tom in Woodstock. Free.
Northwest Farmers Market - Stock up on local, seasonal produce, garden plants, canned goods and handmade crafts. Local artists Karen Day-Vath, Paule Gingras, Meta Strick and Clair Dunn display original prints, paintings and mixed-media for "Art in the Park." Saturday, May 29, 9AM–2PM at Taylor Park in St. Albans. Free.
Pre-Marathon Pasta Dinner Fundraiser - Carbs give runners a boost for the big day at a meal benefiting the HowardCenter's upcoming Zoe's Race. Saturday, May 29, 5–7PM at Burlington Country Club in Burlington. $30; reservations required.
Randolph Farmers Market - Open-air stalls boast crops straight from the soil, prepared foods, farm products and tchotchkes. Saturday, May 29, 9AM–12PM at Central Streetin Randolph. Free.
Rutland County Farmers Market - Downtown strollers find high-quality fruits and veggies, mushrooms, fresh-cut flowers, sweet baked goods and artisan crafts within arms' reach. Saturday, May 29, 9AM–2PM at Depot Park in Rutland. Free.
Shelburne Farmers Market - Harvested fruits and greens, artisan cheeses, and local novelties grace outdoor tables at a presentation of the season's best. Saturday, May 29, 9AM–1PM at Shelburne Parade Ground in Shelburne. Free.
Waitsfield Farmers Market - Local bands enliven an outdoor outlet for homegrown herbs, flowers and fruits, and handmade breads, cheeses and syrups. Saturday, May 29, 9AM–1PM at Mad River Green in Waitsfield. Free.

Sunday, May 30th, 2010

Apple Blossom Book & Bake Sale - People dig through more than 13,000 books for barter and choose snacks from an array of baked goods. A silent auction benefits programs for Grand Isle County elders. Sunday, May 30, 10AM–3PM at Hackett's Orchard in South Hero. Free.
Bread & Puppet Museum Open House - Live folk music and fresh-baked sourdough rye accompany political commentary by the Modern Times Theater. Sunday, May 30, 2–5PM at Bread and Puppet Theater in Glover. Donations accepted.
Hartland Farm Fest - Pony and wagon rides, a "Farm Art" exhibit, farming skills demos, eats and live music fill an annual celebration of local food and the arts. Vermont Secretary of Agriculture Roger Allbee speaks at 1 p.m.Sunday, May 30, 11AM–3PM at Hartland Public Library in Hartland. Free.
'History Happens!' - Catch traditional activities in action as 18th-century reenactors Carl and Carolyn Malikowski demonstrate brewing, cooking, woodworking and more.Sunday, May 30, 11AM–5PM at Old Constitution House in Windsor. $2.50; free for ages 14 and under.
Cows & Camembert Weekend - Got milk? This inaugural dairy heritage fest is chock-full of artisan cheese sampling, ice cream and butter making, cattle trivia and more.Sunday, May 30, 10AM–5PM at Billings Farm & Museum in Woodstock. Regular admission, $3-12.
Burlington Cohousing Potluck - Community members bring a dish to share as they meet, mingle and learn about collaborative living. Preregister. Sunday, May 30, 6PM atEast Village Cohousing in Burlington. Free.
Colchester Farmers Market - Vendors present passersby with fresh local produce, specialty foods and crafts.Sunday, May 30, 10:30AM–2:30PM at Creek Farm Town Center in Colchester. Free.
Stowe Farmers Market - Preserves, produce and other provender attract fans of local food. Sunday, May 30, 10:30AM–3PM at Red Barn Shops Field in Stowe. Free.
Morning Bird Walk - An a.m. ramble through the woods rewards early risers with glimpses of feathered chirpers ... and coffee. Sunday, May 30, 7–8:15AM at Birds of Vermont Museum in Huntington. Donations accepted.
Vermont City Marathon & Relay - Serious runners do the grueling 26.2 in a run finishing at the waterfront. Sunday, May 30, 8AM–3PM at Battery Park in Burlington. $85-100 marathon registration; $120-185 relay registration; free to watch.

Week of Foodie-Focused Events...

2010-05-03T16:16:00.001-07:00

Week of Foodie-Focused Events - Some great ones this week! Check out Mother's Day events!

Tuesday, May 4th, 2010

'Breakfast With Champions' - An early morning feast held by Girl Scouts of the Green and White Mountains honors women who are advocates for girls. Tuesday, May 4, 7:30–8:45AM at Capitol Plaza in Montpelier. $25.
United Way of Chittenden County Annual Dinner - Vermont author Stephen P. Kiernan speaks of the American spirit with regard to his new book, Authentic Patriotism, at this awards supper. Preregister. Tuesday, May 4, 5:30–8:30PM at Sheraton Hotel & Conference Center in South Burlington. $35-45.
Community Medical School - Dr. Richard Pratley helps listeners understand a chronic disease epidemic in an exploration of obesity and diabetes. Tuesday, May 4, 6:30–8PM at Carpenter Auditorium, Given Medical Building, UVM in Burlington. Free.
Dr. Lesley-Ann Dupigny-Giroux - The Vermont State Climatologist reconstructs regional weather patterns for 1680 to 1900 in "Backward Seasons, Droughts, Maple Sugaring and Other Indicators of Historic Climate Fluctuations." Tuesday, May 4, 7:30PM at Memorial Lounge, Waterman Building, UVM in Burlington. Free.
Bill McKibben - The author of Eaarth: Making a Life on a Tough New Planet details the dangers of global warming, as well as how humans have altered the planet enough to warrant a new (but still recognizable) name. Tuesday, May 4, 7PM at Bear Pond Books in Montpelier. Free.

Wednesday, May 5th, 2010

'Voices for the Environment' - Ecologist and author Amy Seidl, artist Cami Davis and Wes Sanders of Vermont Interfaith Power & Light form a panel to chat about environmental stewardship and sustainable practices.Wednesday, May 5, 6–8PM at All Souls Interfaith Gathering in Shelburne. Free.
Lamoille Valley Year-Round Farmers Artisan Market - Farmers and food producers fill Vermonters' totes with local and organic dining options, including eggs, cider, seeds and cow cheeses. Wednesday, May 5, 3–6:30PM atRiver Arts Center in Morrisville. Free.
Medicinal Plant Walk - Herbalist Sandra Lory points out the benefits of the plants sprouting in sidewalk cracks and community gardens. Wednesday, May 5, 5–6PM at LACE in Barre. Free.
Kendra Gurney - An American Chestnut Foundation rep describes the destruction caused to chestnut trees by a fungus in the 1950s, and details the blight-resistant technique that will soon restore the trees to our woods.Wednesday, May 5, 7–8PM at Town Hall in Monkton. Free.
Cinco De Mayo Wine Tasting - Blue Cat Cafe; The theme for our next tasting will be Spanish wines and tapas. A grand fiesta, complete with Spanish delicacies, Spanish music, and all the things we love about the holiday. Cost $45 and will feature great Spanish wines and a variety of traditional and more experimental tapa-type dishes. 363-3639 or bluecatcafe.wordpress.com.

Thursday, May 6th, 2010

Food Photography 101 - Have you ever wanted to know the secrets of how food is made to look so fabulous in magazines? In this hands-on workshop you will learn the tricks of the trade of food styling and food photography. Join Zach Minot, Chef and Photographer, as he walks you thought he basics of this exciting art form. This class will cover everything you need to know, beginning with a review of basic photography principles like exposure and depth of field, and move on to the importance of lighting and image composition. You will also learn the fundamentals of plate composition and food styling as you work with real food to plate and design your own spectacular photographs. Students are all encouraged to bring their own digital or film camera (for best results, cameras should have manual modes). Whether you are a food writer, blogger or just interested in learning a new hobby, this class is for you! This class costs $35 and is hands-on. To reserve your place in class please register and pay below or call us at Healthy Living, 802.863.2569 ext 1.
'Solar for Home or Business' - Reps from DC Energy Innovations cover the green benefits of solar-electric systems. Thursday, May 6, 6:30–8:30PM at Stowe Free Library in Stowe. Free.
'Fresh' - Ana Sofia Joanes' 2009 documentary profiles American farmers and businesspeople who are reinventing the food system. Chapel. Thursday, May 6, 7PM at Vermont College of Fine Arts in Montpelier. $5.
Movie Night - A surf-style eatery queues up a wind-and-water-themed flick weekly. Thursday, May 6, 7:30–9PM atThe Spot in Burlington. Free.
'Café Scientifique' - Tim Wilmot of the Proctor Maple Research Center looks into the impact of global warming on maple tree health and on the syrup industry. Thursday, May 6, 6:30–8:30PM at ECHO Lake Aquarium and Science Center/Leahy Center for Lake Champlain in Burlington. Free; cash bar.
Gregory Sharrow - In "A Sense of Place: Vermont's Farm Legacy," this lecturer shares discoveries about our state's cultural heritage and folklife. Thursday, May 6, 7PM atHartland Public Library in Hartland. Free.
Ron Koss - The coauthor of The Earth's Best Story: A Bittersweet Tale of Twin Brothers Who Sparked an Organic Revolution discusses the organic food company. Thursday, May 6, 7PM at Briggs Carriage Bookstore in Brandon. Free.

Friday, May 7th, 2010

Hardwick Farmers Market - A burgeoning culinary community celebrates local ag with fresh produce and handcrafted goods. Friday, May 7, 3–6PM at Route 15 Westin Hardwick. Free.
Kombucha Cocktail Party - Fermented tea drinks, raffles and socializing mark the opening of a new health and wellness facility. Friday, May 7, 5–7PM at Vermont Center for Yoga & Therapy in South Burlington. Free.
Mother's Day Brunch - Katy Lesser, owner of Healthy Living, joins her family members in an information cooking class, covering apple pancakes, maple breakfast sausage and corn muffins. Friday, May 7, 5:30–7:30PM at Healthy Living in South Burlington. $15.

Saturday, May 8th, 2010

Burlington Farmers Market - Sixty-two vendors sell everything from fresh fruits and vegetables to ethnic cuisine to pottery to artisan cheese. Saturday, May 8, 8:30AM–2:30PM at Burlington City Hall Park in Burlington. Free.
Spring Plant Sale - Thriving perennials exchange hands at this benefit for Grow Team ONE and Friends of Burlington Gardens. Saturday, May 8, 9AM–4PM at H.O. Wheeler Elementary School in Burlington. Donations accepted.
Burlington Cohousing Potluck - Community members bring a dish to share as they meet, mingle and learn about collaborative living. Preregister. Saturday, May 8, 6PM atEast Village Cohousing in Burlington. Free.
Capital City Farmers Market - Fresh produce, perennials, seedlings, home-baked foods and handmade crafts lure local buyers throughout the growing season. Saturday, May 8, 9AM–1PM at 60 State Street in Montpelier. Free.
Edible Spring Flowers - Who's up for dandelion pesto? Herbal education coordinator Cristi Nunziata explains how to make candied violets and more. Preregister. Saturday, May 8, 12–1:30PM at City Market in Burlington. Free.
Farmers' Dinner - Area farmers break bread with diners and share the story of the meal to celebrate the farmer-chef partnerships that are the foundation of the Vermont Fresh Network. Preregister. Saturday, May 8, 5–8PM at Applecheek Farm in Hyde Park. $13-26; free for tots under 3.
Mother's Day Tea - Midmorning nourishment allows children of all ages to dote on their moms. Saturday, May 8, 10AM at Bradford Public Library in Bradford. Free.
Rutland County Farmers Market - Downtown strollers find high-quality fruits and veggies, mushrooms, fresh-cut flowers, sweet baked goods and artisan crafts within arms' reach. Saturday, May 8, 9AM–2PM at Depot Park in Rutland. Free.
Tamasin Noyes - The author of American Vegan Kitchendiscusses veganism at this cookbook signing. Saturday, May 8, 3–6PM at Healthy Living in South Burlington. Free.
Mother's Day Spring Herb Walk - An easy-to-moderate stroll with herbalist Alyssa Doolittle allows folks to identify wild plants, chat about traditional plant uses, and stop and smell the roses. Saturday, May 8, 10AM at Community Garden in St. Johnsbury. $7; free for kids.
Saturday Night Supper - Baked beans, hot dishes, salads, rolls, dessert. Adults $7, children $1. Benefits North Hyde Park Congregational Church. 888-6563.
Roast Pork Supper - Roast pork, mashed potatoes, stuffing, vegetable, apple sauce, rolls, brownie sundaes and beverage. The cost is $8 for adults and $4 for children. Take out orders are available. For more information call 877-2843. The proceeds are used for church expenses, mission projects and outreach programs. United Methodist Church, Vergennes.
Pancake Breakfast - Pancake breakfast to raise funds for the Susan G. Komen 3-day walk for the cure. $8 adults, $6 children. Shelburne United Methodist Church, Shelburne: 802-985-3981

Sunday, May 9th, 2010 - MOTHER'S DAY!

Mother's Day Crop Mob - Hale and hearty volunteers join a "guerrilla act of agriculture" to help get a farm into ship shape. Food on the grill rewards a job well done. Sunday, May 9, 12–4PM at Jericho Settlers' Farm, Richmond location in Richmond. Free.
Healthy Living Mother's Day Brunch - The Healthy Living Cafe presents Mother's Day Brunch starting at 10 am, serving: Vegetarian Eggs Benedict with Fresh Asparagus, Tomatoes, Baby Spinach and Hollandaise Sauce; Creamed Spinach Baked Eggs in Puff Pastry Shell; Vegan Huevos Ranchero Cups with Healthy Living Guacamole and Chipotle Tofu; Biscuits and Gravy with Buttermilk Biscuits and House Made Sausage; Strawberries and Cream Challah French Toast; Oatmeal-Berry Brulee; Healthy Living Homefries.
Mother's Day Tours - Wander the common areas and guest rooms of the historic Inn at Shelburne Farms, and find out what's new this season in the gardens. Sunday, May 9, 12–4PM at The Inn at Shelburne Farms in Shelburne. $10-12.
Flynn Avenue Sunday Market - Residents of the Queen City's southernmost neighborhood peruse seasonal produce and artist creations at outdoor stalls. Sunday, May 9, 10AM–3PM at 180 Flynn Avenue in Burlington. Free.
Mother's Day Dinner - Chef Yves Morrissette dishes out seafood, beef and eggplant entrées on this special occasion sup. Proceeds support the McIndoe Falls Community Preservation Group. Sunday, May 9, 11AM–3PMat Congregational Church in Barnet. $7-13.
Mother's Day High Tea - A traditional English pastime treats life givers to sweet and savory pastries, and tinkling piano notes. Sunday, May 9, 12–6PM at Brandon Music in Brandon. $8-15.
Mother's Day Wildflower Walk - Why buy a bouquet when you can view the flora of the meadows and woods au naturel? An easy jaunt serves up springtime blossoms galore. Sunday, May 9, 1–3PM at North Branch Nature Center in Montpelier. $5; free for moms and members.
Mother's Day Community Breakfast - Mothers eat free. Menu includes eggs any style, pancakes, bacon or sausage, home fries and toast. Adults $6., children $3. For more information contact the VFW Post 6689 in Essex Junction, 73 Pearl Street, at 878-0700.
Mother's Day Breakfast - Hosted by the St. Thomas Knights of Columbus Council #7810. The buffet style breakfast will include juice, fruit, eggs, pancakes, sausage, bacon, home fries and coffee or tea. The cost is by donation. Proceeds from the breakfast will benefit Riley McLaughlin and her family. Riley is a little girl in the parish with a very rare illness. Underhill Center, VT, 8-11:30 am.
Mother's Day Breakfast Buffet - Scrambled eggs, flapjacks, blueberry pancakes, French toast, bacon, ham, sausage, home fries, assorted pastries, fruit salad, cold cereal selection, yogurt, coffee, tea, juice. $14.95 per person, children under 11 $8.95, under 5 free. North Hero House Inn & Restaurant, 3643 US Route 2, North Hero, VT, Phone: 802-372-4732.
Mother's Day Grand Brunch - Menu includes items such as carved baron of beef, carved glazed ham, fresh fruit and seafood, Vermont cheese display, stuffed French toast with assorted toppings, and much more. Seatings at: 10:30 a.m., 11 a.m., 12:30 p.m., 1 p.m., and 2 p.m. Adults $23.95, children 12 and under $11.95, children under 5 $5. Doubletree Burlington in the ballroom, 1117 Williston Road, South Burlington, VT.

Monday, May 10th, 2010

Burlington Walk/Bike Council - Proponents of safer transportation plan projects and goals for 2010 over pizza.Monday, May 10, 5:30–7PM at Center for Communities and Neighborhoods in Burlington. Free.
Colchester Historical Society Meeting - UVM's Laura Killian oversees the gathering with a presentation on rain gardens. Monday, May 10, 7PM at Historical Society Parsonage in Colchester Village. Free.

Community Night at the Bluebird Tavern!

2010-04-28T04:32:00.000-07:00

Come out tonight (4/28/2010) to beat the snow, and support Slow Food Vermont at Bluebird Tavern! Eat some great food, learn about SFVT, and help support our great organization! 10% of the evening's proceeds goes directly to SFVT! Free seeds to anyone that would like to start or renew a membership! Hope to see you there!

The Slow Food International organization is over 20 years old and has been the global leader at mobilizing world citizens to celebrate and preserve seeds, breeds, and foodways. Recently, there has been a refocusing of energies within the organization, particularly with Slow Food USA and the 200+ chapters within the organization. Long thought of as an exclusive dining club, SFUSA is succeeding in creating dramatic and lasting change in the food system; reconnecting Americans with the people, traditions, plants, animals, soils and waters that produce our food. They are actively transforming food policy, production practices and market forces so that they ensure equity, sustainability, and pleasure in the food we eat.

Come find out how Slow Food Vermont is participating in this movement, and how you can get involved in sharing Vermont's grassroots vision with a global audience as well as learn from other world communities that are working to ensure that all of our food is good, clean and fair!

Slow Food Vermont: Creating community through the celebration of good, clean and fair food - locally and globally.

SFVT Board Meeting, 4.14.10

2010-04-27T18:01:00.001-07:00

On April 14^th, the board members of SFVT met for our monthly meeting. After our now traditional delicious dinner, we discussed a number of items, including:

There is going to be news about a reduced membership fee for joining SFUSA (which includes membership in SFVT) coming soon. At the same time, interested persons may choose a dual membership in SFUSA along with the Vermont Fresh Network (VFN). Details are nearly worked out so stayed tuned.

Mara described the application process for Terra Madre which will be held October 21^st-25^th 2010 in Torino, Italy. This event has been growing in popularity since its inception in 2004 so the number of attendees is being reduced by 25% this year. Jen Smith will be our point person from the board for Terra Madre. (For detailed information about Terra Madre as well as all SFUSA news, go to www.slowfoodusa.org. )

We spent a good deal of time refining plans for the Intervale Summer of Taste events which will be held on Thursday evenings this summer (July 8^th-August 26^th) at the Intervale Center. We’ll taste such foods as yak; artisanal chocolate; heritage pork; heritage tomatoes, and more. On September 23^rd, there will be a RAFT foods grow out and tasting. RAFT (Renewing America’s Food Traditions) is an alliance of food, farming, environmental and culinary advocates who have joined together to identify, restore and celebrate America’s biologically and culturally diverse food traditions through conservation, education, promotion and regional networking.

Mara has suggested the idea of inviting interested SFVT members in various parts of Vermont to become “captains” in their area. They could plan events, meetings, etc. The SFVT board would support them in any way that we can. So far Mara has heard from a couple who live in Pomfret and we are hoping that more members step forward so that SF events can be offered all over the state.

Our first potluck is scheduled for April 25^th at Mara and Spencer’s house. The theme is smoked foods. We are hoping to have monthly themed potluck dinners somewhere in the state. We’ll post photos of these events on our website.

On April 28^th, Bluebird Tavern will have a community night that will benefit SFVT with 10% of the evening’s proceeds. Board members will be available to respond to questions and a SFVT brochure will be provided to each diner.

Our next meeting is scheduled for May 12^th.

Inaugural SF Themed Pot Luck Dinner--Smoked Food

2010-04-27T15:36:00.002-07:00

On Sunday evening, April 25th, a group of (mostly) novice "smokers" gathered at Mara and Spencer's home in Burlington to share the dishes that they had prepared for the first SFVT themed pot luck dinner. We were challenged to try our hands at smoking some kind of food as a way to spread our culinary wings. The results were amazing and delicious. Here's a listing of the dishes that we enjoyed together: sage wood smoked heritage chicken; hickory smoked potatoes with paprika rub, yogurt sauce, and fresh chervil; smoky chipotle black beans; tea smoked scallops on endive with mustard sauce and clover sprouts; smoked homemade mozzarella; Vermont green maplewood smoked mushroom crostini with marjoram; hican smoked whiskey truffles; and, hickory and cinnamon smoked s'mores with homemade graham crackers and marshmallows. To accompany this amazing menu, we had Vermont hard cider, elderberry port, and, a variety of wines. One of the best parts of the evening (aside from savoring every bite) was time outside on the deck where each person described his/her culinary efforts. What fun! Every single person wants to have a second smoked food themed pot luck dinner now that we've learned so much about smoking foods. The evening ended with a rousing game of Foodie Fight Trivia Game. Stay tuned for information about our next themed pot luck. Wonder what that theme will be?!?

These were creative and delicious!

A great appetizer! Thanks to Nova & Les for the mushrooms!

These were super-satisfying!

Spencer smoking heritage chickens with sage wood.

Getting the rundown on the wines for the evening from Lars.

Spencer sharing how he smoked the chicken.

Jen sharing how she used hicans to smoke her whiskey truffles.

Abbey explaining the potato smoking process.

Suzanne's super-delicious cinnamon and hickory smoked s'mores!

Those terrific truffles - yes, please! One more!

Slow Food Vermont

January Book Review: The King Arthur Flour Baker's Companion

Plumpest Peach Presents!

November Book Review: Pane E Salute

Peru comes to Vermont!

September Book Review: A Master Class

Just Cook It Potluck - Herve This

June Book Review: In a Cheesemaker's Kitchen

Wine-ing around Ohio.

Necessary luxuries

May Book Review: Recipes From The Root Cellar

Smoked Foods Just Cook It Potluck

Passover my identity.

Zeitgeist: Got Natural?

Stocks and Broths Just Cook It Potluck

April Book Review: All About Braising

Drink More Wine

South Africa Beat

Learning to Cook Real Pho (in Montpelier)

Pho Making Workshop Today!

German journey

January Book Review: The Pleasures of Cooking for One

The University of Gastronomic Sciences

Tasting the kingdom.

December Book Review: Dishing Up Vermont

Minutes from Annual Meeting 2010

November Book Review: Cooking with Shelburne Farms

October Book Review: Cooking Close To Home

DigIn! Vermont!

Celebrate Fall!

September Book Review: Good Meat by Deborah Krasner

That's Life Soup Class!!

Monday, July 19th between 10 am and 1 pm, with a sit down lunch of pho!

Call Pam at 223-5333 to reserve your spot - limited space! Class is $60Learn the secrets of the fragrant Asian broth with rice noodles, Misty Knoll's chicken or Boyden's flank steak, sprouts, green onions, fresh cilantro, mint and Thai basil, topped with crispy shallots.

Pam has taught numerous cooking classes and prides herself on teaching her students the underlying nutritional importance of utilizing local, seasonal ingredients creating delicious globally traditional soups and dishes for themselves, friends and family.

Additionally, her classes teach classical and new cooking techniques, emphasizing slow food methods of cooking, while encouraging them to experiment with ingredients and presentation.

Summer of Taste Series

Week of Foodie-Focused Events...

Week of Foodie-Focused Events...

Community Night at the Bluebird Tavern!

SFVT Board Meeting, 4.14.10

Inaugural SF Themed Pot Luck Dinner--Smoked Food

Call Pam at 223-5333 to reserve your spot - limited space! Class is $60

Learn the secrets of the fragrant Asian broth with rice noodles, Misty Knoll's chicken or Boyden's flank steak, sprouts, green onions, fresh cilantro, mint and Thai basil, topped with crispy shallots.