Northern Spy's Goat Song and Warm Butternut Salad

Saturday, we started serving Brad Kessler and Dona McAdam's Northern Spy's Goat Song Tomme as part of a composed salad.

We paired warm roasted butternut squash, baby arugula, grapes, walnuts and a cider vinaigrette with the cheese. In creating the dish, it was important for us to showcase the cheese and not have it lost in a melange of other flavors. We had to make sure we didn't skimp on the cheese. The complimentary ingredients were chosen as they showed the range of the possible favorable flavor combinations in this extraordinary cheese.

In addition to the salad, next week, the cheese will be served in a more traditional wedge format as a pre-dessert or as a sweet dessert alternative.

Race for the Cure 2009

A little late with this post. The knee sprain (from volleyball) kind of made me want to forget this day. It was a great day nonetheless.

Our team, Eat, Drink, Ski was comprised of the Inn at West View Farm (eat), Brew Your Own Magazine (drink) and Magic Mountain (ski). Great friends and great local businesses. We raised lots of money, top five and ran some great times. Next year the times will be a little better, right?

Goat Cheese in Sandgate, VT

Of Tomes and Tommes | Seven Days

today, we were fortunate to have brad kessler and dona mcadams here to taste their remarkable cheese. they do an amazing job with their truly artisanal goat cheese. artisanal, to me, is too often over used. we are now one of the few restaurants who will be able to offer northern spy's goat song tomme. the above link is their story. dona took this wonderful picture.

Rock Art Brewery vs Monster Energy Drink

Boycott Monster Energy drinks and Hansen Beverage Company to show your support for this small Vermont business. Email them with your thoughts at: http://www.monsterenergy.com/web/guest/contact

Mother Myrick with Snow

Snow on Mother Myrick this morning. Say goodbye to Autumn and hello to Winter. Skiing is not far away.

what a boar!

We had the good fortune of getting half a boar from Brown Boar Farm last week. We are testing the posibilities of La Caja China's pig roasting box.

I don't know that I am thrilled cooking all the parts of an animal using the same cooking times, technique and temperature. Certain parts of the boar were cooked perfectly (belly) while other parts could have used less time (loin) and others more (shoulder, butt).

The box seemed to get hotter than I would have liked, probably due to lack of experience. My instincts and experience tell me that I would rather cook the boar at a very low temperature for a very long time.

moths, moths, moths

vermonter's seem to be engrossed by these insects. i traded in my can of raid for a camera one night and these are the photos of the beast that we saw on the side of our house.

i might need two cans for this one.