ONCE a Week
Never fear, Omnivores, our spirits in the kitchen are high on good cheer, and we hope yours are too! Between the winter's markets, the craft fairs, and the holiday parties, this season is gearing up to be an exemplary stage upon which for locavores to shine!
Stuffed Clams• Ken Cmar comes out swinging this week with his famous stuffed clams! A big heap of Island Creek Countneck Clams fresh from Duxbury. He chopped and combined with a housemade chorizo, fresh thyme, paprika, salt, pepper, toasted breadcrumb, and egg. He brushed the little darlings with a bit of butter and a dash more paprika. And just like any self respecting Hungarian New England boy would, he baked them til golden and nestled them on a bed of bok choy.
Lobster Mac and Cheese• Giant lobsters from James Hook fishery were boiled and chunked and tossed with beautiful Valencenti Organico pasta shells and a béchamel of milk, flour, salt, pepper, nutmeg, and a combination of VT baby swiss and cheddar cheeses. The whole thing was baked to creamy perfection, enjoy!
Bacon and Sage Strata• A savory breakfast tart. This starta is loaded with chunks of Vermont Smoke and Cure bacon, leek, oyster and shiitake mushrooms from Shady Oak Organics, shallots, egg, milk, pepper, salt, Five seed bread from Hi-Rise bakery, and topped with a generous pile of cheddar and swiss.
Turkey Mole• Chef Brian saw in 3 Stillman Farm turkeys the potential for this beautiful mole feast. He slow braised dark meat for hours with diced butternut squash and his secret mole sauce (a monster combo of garlic, onions, Taza Chocolate, cinnamon, chilies, stock, salt, tomato, pumpkin seeds and endless other ingredients). The breasts were then chili rubbed, roasted, and sliced thin. Prepare yourself for sweet, sweet, mole magic...
Buttery Mashed Turnips and Taters• Red Fire Farms turnips and golden potatoes were par boiled and whipped with pats of butter and salt and topped with little medallions of a gorgeous chèvre called Shushan Snow from 3 Corner Field Farm. It's a stunner!
Sweet Potatoes w/ Roasted "Mallows"• Tender Sweet Potatoes were whipped with maple, butter, and a bit of salt and then topped with a little roasted white sweet potato "Marshmallow" nugget. It's a family reunion you won't angst over attending. Tater Power!
Collard Greens• Beautiful hearty greens were chiffonade(d) (past is such an awkward tense for that word) and braised in a generous portion of Night Shift Brewery Rose Beer, chopped onion, salt, pepper, and a bit of bacon fat. It's good old fashioned home cooking for these dark afternoons...
Sweet 'n' Sour Cabbage• We called this dish "Purple Haze" because of the beautiful lavender and plum colors throughout! Red cabbage was slow braised with bay leaves and peppercorns then combined with matchsticks of raw kohlrabi and dressed in a vinaigrette of clove, hard cider, honey, salt, and pepper. It can be eaten cold or warm. Seriously good.
Baked Pear Crisp• This week's bonus item is fine mixed company of fiery ginger, sweet pear, and ever-lovely butter.
Things we are compelled to say: Please note, not all ingredients are listed on the menu. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. Please inform us before ordering if you or any member of your party have food allergies. Thank you for eating local