Spring is on the way… someday.
I know that Punxsutawney Phil saw his shadow, but this is ridiculous!
We are being patient, very patient. Those ramps and fiddleheads and morel mushrooms are under there somewhere. Beer battered deep fried fiddleheads are among the favorites here during springtime at The Wife. Sometimes when I go away for vacation I miss the whole season. That’s not happening this year! With a fresh coat of snow on the ground and ice on my car, I can pretty much bank on the fact that the fiddleheads are nowhere near ready and we will all be picking and eating these God-given spring delicacies well into the first week of June.
This winter, for the first time in my 18 years of business, I decided to only open the restaurant Thursday through Saturday and change the menu every day. I had so much fun with it! By the middle of June the Restaurant will be open 6 days a week and I think I’ll stick to changing the menu whenever I want. I never know what will come through my backdoor, whether cultivated or foraged. I’ll be able to throw anything on my menu on a whim! The Vermont NY strip is going to be served with grilled onions, but look what just came through the back door…a pile of ramps (aka wild leeks)! Hey, let’s drizzle the steak with ramp pesto instead!
Also “under there” are a bunch of tulip and daffodil bulbs, star magnolias dying to bust out, and the first Johnny jump ups that have re-seeded themselves. You will be able to see all of that from the outdoor patio in the tavern (when it stops snowing) and the greenhouse garden room in the dining room. And don’t forget to check out the rushing river. I have a feeling that after a couple of days of above freezing temps and sunshine the Bromley Brook is going to look like a class 3 rapid!
We have a few exciting events planned here for spring. The Pretty in Pink Retro Prom is on Saturday, April 25. We are going to decorate the dining room, crown a king and queen, play all of those great songs from the 80’s and 90’s (and probably a little Uptown Funk in the middle) and serve a Breakfast Club late night breakfast! No- I am not making Cap’n Crunch sandwiches. It’ll be a real tasty scrambled egg, French toast and bacon buffet! This will all benefit the Susan G. Komen Foundation. You can get tickets right here at in our tavern. Don’t hesitate.
On Monday, June 1st I will be cooking at Brook Valley Appliance for their BVA Kitchen Series. I’ll be making Coconut Curry Chicken and Triple Citrus Pudding Cake. I’ll sell you some delicious Otter Creek Beer to go with it, too! Go to this website for more details and to sign up! http://www.bvakitchen.net/
On Friday, June 5th, we will be hosting a Queen City Beer Dinner! These Queen City beers, from South Burlington, Vermont, are made in traditional styles of England and Germany. They are delicious on their own and with the great food that I will pair it with. In the dining room we will have a sit down beer dinner with the brewer, Paul Hale. It is always so much fun to hear the behind the scenes stories of these up and coming breweries and to learn how these beers are meticulously crafted. On the same evening, up in the tavern, we will have a Tap Takeover, replacing four of our normal pours with four of Queen City’s draughts. Paul will make his way upstairs after the dinner to meet and greet the patrons in the tavern and to shuck and jive to the sounds of local favorite, Sirsy!
That ought to keep us all busy for a couple of months. In the meantime, shovel for what you hope is the last time and keep your eye on your favorite morel spot! I’ll see you on the flipside of my Mexican vacation. (Oooh, that means some Yucatan inspired specials..!)