Monday, July 25, 2011
Local Food: Farm to table always involves a stop in the kitchen. For pork ribs in particular, that means time and heat to coax their juicy tenderness and complement their rich flavors. Taking pork ribs from Pete's, Steven rubs in warm and smokey spices like chile and mustard, adding maple sugar for sweetness. Next, he grills the ribs for that vital bit of charcoal and caramelization. Finally, the ribs are braised slowly in Hill Farmstead Brewery's Double Galaxy Imperial IPA, with its notes of citrus and hops, along with the long awaited first onions of the season from Bill Half at Harvest Hill Farm in Walden. These ribs are served with a creamy, herbacious polenta and a sauté of peppers, golden squash from Harvest Hill and another first of the season - corn - from Riverside Farm for a level of sweet crunch.
At the Bar: Don't forget our Sunday and Monday drink specials. This Sunday, July 31, we offer a $2.50 pint of Rock Art Sunny & 75, a $4 glass of East Shore Vineyard Traminette or Lincoln Peak Marquette. The raspberry lemon drop is offered for $5. And many thanks to Duncan Holaday and all our students for last weekend's invigorating Cocktail Class.
Around the Galaxy: On Tuesday Alex Smith of Greensboro and Elye Alexander of Craftsbury join us to talk about their work as translators. Their most recent project is the translation of The Devotion of Suspect X, a bestselling book in Japan and China. Come to Galaxy on Tuesday at 7 to hear about Alex and Elye's collaboration on this and many other translations from the Japanese.
Music Notes: Neon Campfire, a lo-fi Americana duo with a slight European aftertaste, join us Thursday, July 28 at 7:30. Read about their recently released albums reviewed by Dan Bolles at Seven Days here.
Local Events: New Leaf Designs Eclectic Nursery owner Lynette Courtney will share her professional secrets at her Deadheading Clinic on Sunday, July 31 from 1-3. Learn some of the most important skills a gardener can have to extend bloom time and keep seeds from becoming weeds with a single snip. Bring scissors and/or pruners to 281 The Bend Road in Greensboro Bend. Call 533-9836 or email email@example.com to register.
Reminders: We appreciate it when you use cash or a check - credit card companies charge us a fee that really adds up.
Click on the image above to get a closer look!
Posted by New Vermont Cooking at 8:46 PM