Blue Moon Grilled Dinner

A late-summer grilled dinner with roasted rosemary potatoes, lemon-buttered grilled chicken breast and grilled corn on the comb. The second-full moon in a month is called a blue moon, however on this night, Friday, August 31, the moon was harvest moon-colored.

I paired this bistro-inspired meal with a Heady Topper, (an 8% abv double-hopped IPA) and served it for a private party of four. The "native" butter and sugar corn, purchased from a neighboring farmstand, was first soaked in water for twenty minutes, then brushed with  lemon-herb flavored melted butter, re-wrapped in its husk, wrapped in foil and grilled until done.

Blackberry Dessert

Blackberry "Tiramisu" by Nicole Maddox, Crop Bistro

Rich in flavor and light in texture, this summer-time dessert of layered vanilla bean ladyfingers, creamy sweet ricotta and blackberry brandy was created when pastry chef Nicole Maddox was inspired to make a summery dessert using house-made ricotta cheese - which is traditionally used in denser Italtian desserts - and lightened by whipping sugar and cream into it.

Culinary Treats: by Baking & Pastry students from New England Culinary Institute in Montpelier, Vermont.

Battle of the Champions

Here are a few photos from the February 20th beer-wine pairing dinner at NECI on Main in Montpelier, Vt.

The so-called "Battle of the Champions" was the experience of a good-natured, course-by-course, beer versus wine-pairing competition between specially selected craft-beer libations from the Three Penny Taproom by co-owner Scott Kerner, and wines from the NECI reserve cellar chosen by Jeff Roberts, paired with a unique menu.

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Scott has devoted his life to sharing great beer; and Roberts has a long-standing romance with wine, and both are passionate about which elixir pairs better with food — and, late 2012 both decided they were willing to  prove it

Kerner and Roberts have collaborated on beer-and-cheese pairings previously, but for this event they collaborated with NECI to host the event and  invited friends and colleagues to dinner and serve as judges.

Chef Instructors from New England Culinary Institute helped prepare
the seven-course feast which started with "Oysters and Pearls paired
with Oatmeal Stout from Quebec and a champagne from Taittinger.

Guests and judges conversed and compared notes with the
beer/wine expert competitors and the chefs.

Gracious hospitality was proved by service class students
from NECI.


For a nice article about the event check out the story in 7days:
http://www.7dvt.com/2012beer-wine-food-pairing

Menus Inspired by Chef-authored Cookbooks - part 1

Ever felt the excitement to discover, or for the first time become aware of, something of significance, in a new field of personal interest, and then realize the entire world already knows about it? Welcome to Culinary Education.

Someplace in California there's a wonderful restaurant named the French Laundry whose chef, Thomas Keller, is well-known and well regarded in the culinary world. Keller is considered a celebrity-chef, like it or not, a term that has become very in vogue in the past few years. He also has an other restaurant, the namesake of his beautiful cookbook; entitled 'Ad Hoc at Home.'

Some folks are not enthralled by the entire celebrity-chef trend, fad, business or what have you. But I should think anyone interested in the culinary world can learn from, and become inspired by, exploring chef-authored cookbooks and by reading the biographies of successful chefs.

Recently, the chefs of cuisine at New England Culinary Institute, inspired by Thomas Keller's cookbook 'Ad Hoc at Home,' introduced a new celebrity chef-inspired menu series at the school's casual fine-dinning outlet, NECI on Main, serving contemporary New World Farm-to-Table fare. Professionally staffed, the restaurant also serves as a production class for the students working in the kitchen under the direction of instructor/chefs.

The photograph above illustrates the February 2012 Thomas Keller celebrity chef cookbook inspired menu, served at NECI on Main and prepared by instructor/chef Jeffrey Andre and his students in the Farm-to-Table class. The menu of slow roasted pork loin and cream of celery soup was selected by NECI chef Paul Sorgule.

Books courtesy of Rivendell Books in Montpelier, Vt.

A Culinary New Year's Eve

How else would a culinary school ring in the new year but with an exceptional dinner; and at New England Culinary School in Montpelier, Vt., the faculty, staff and students did just that by hosting a memorable 10-course dinner featuring unique wine and beer pairings.

The evening's featured wines were placed on display in the dining room of NECI on Main

Students worked side-by-side with senior faculty to prepare and plate the dishes.

Like surgeons in an operating room, the team of chefs worked with precision to efficiently plate the dishes for over 40 dinner guests.

The kitchen crew work closely with the service staff to coordinate the timing of each course.

Student and Teacher

First Course: White Truffle Oil Custard topped with Ostera Caviar baked in an organic eggshell

Third Course: Sicilian-style Yellowfin Tuna with Honey Miso Mustard 

Sixth Course: Butter Poached Lamb Lion and Pan Seared Foie Gras with Grilled Polenta Cake  

Seventh Course: Veal Shank, Flageolet Beans, Chanterelles, and Pearl Onions

 Eighth Couse: Apple, Frisee, Endive and Cucumber Salad with Fresh Herbs, Pitachio Oil and Lime Vinaigrette 

 yummy dessert treats 

Chef Adrian and Chef Dan place the finishing touch on the dessert dishes.

The finale!

A group photo at the end of the night to celebrate teamwork and a job well done.