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Quick Links... You can now make reservations quickly and receive instant confirmation of date and time , by simply going on line with to www.lesliestavern.com. Of course you can also call 802-463-4929 and we are happy to make you reservation that way as well
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Our Summer
Garden
Like probably so many of you, we had a great year for weeds...not so good for Zucchini, Tomatoes and other vegetables that enjoy sun. I planted 100 zucchini plants and probably got less than 100 zucchini. Likewise for tomatoes. While we did not suffer a blight, we did not have a "bumper" crop of anything. Flowers on the other hand did quite well and for those of you with wells things are OK! Hopefully with the nice weather of August winter squash and pumpkins will do well. We buy all our lettuce, corn and green beans from Harlow's in Westminster Vermont and by all accounts their vegetables were and are terrific this year as usual.
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Dinner For Two
Winners
Beth Schneider for
July
Pat Powden for
August
Congratulations!
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We would like to thank NBC Solid Surfaces in Springfield for their helping make it possible for us to have a new Treenu Counter top in our kitchen classroom. Treenu is a new product made from recycled paper and makes a terrific counter top. Treenu is used in Panera Bread Restaurants as well.
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What Summer????
Naturally it rains for six weeks and as I am writing this newsletter it is beautiful outside. How is it that summer flies bye and winter last forever? It may have to do with our having lots to do...as would be the case here. Our new kitchen store "Thyme To Cook", that I thought would magically appear in the old barn cat space..that was my wife's project....has turned into a huge "Honey Do" project with building shelves, cabinets, and transforming a cozy gift shop into a store that is white and sterile and generally looks like a kitchen space....So much for riding my bicycle...The space looks impressive, in large part due to the hard work of Lisa DuFrense, (Co-Owner) her husband Dick, and Leslie. The kitchen store will be selling many well known brands such as All-Clad, Wustoff Knives, Le Crescent, lots of unique gadgets, and many different food products such as Stonewall Farm Kitchen. We will
also be offering cooking demonstrations and classes Saturday mornings and some evenings. Thyme To Cook is opening this week...grand opening is 9/26... please stop in. Oh, and sign up for some classes while your at it. We will post our classes on this newsletter next month. You may sign up for classes by sending us an e mail with your desire to attend. Demonstration classes will be free. Cooking classes will be priced according to subject matter and materials used. Generally around $40 for a two hour class which will include lunch
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New Happening's On The Menu
.The creative process comes in burst's from time to time.Creating new dishes that will appeal to my customer's is probably the single most important thing I do. Since beginning these newsletters in April, I have had lots of great ideas for new menu items. Not sure if one has to do with the other, but it a welcome relief to have so many new ideas. We have been experimenting all summer on new menu items and think we have some great tasting dishes that are both unique and offer good value. One such dishes is our seared "Diver Scallops" with apple smoked bacon, shallots, roasted corn, fingerling potatoes roasted peppers, and combination of sherry vinegar, honey, mustard and EV-Olive Oil. Great depth of flavor and one that does not tire after a few bites. We also played with various grilled "Flatbread" P.izza's, which we're excellent appetizer's. Our "Surf& Turf...Rosemary and pepper rubbed grilled tenderlion with seared Scallops and our garden tomatoes( yes we did get a few good tomatoes) was a big seller all summer. We actually have developed our "Fall Menu" and are excited about some of the new dishes... One such dish is a French inspire dish with Seared Scallops, Apple Bacon, Brussel Sprouts, Pumpkin Ravioli and shallots...The key to this dish of course is the quality of the scallops. We will also be doing some braises like lamb shanks...short ribs and we really like our new Apple & Maple glazed "all-natural" chicken. Small Plates dishes are a continued sucess and we will be featuring some exciting items on that side of the menu. Fall is our busiest time, so be sure to call or go on line to make some time for you and your friends..
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In these tough economic times we would like to thank you all for your continued support. It is essential that we meet the high standards you set for us and we strive to do that every time you dine with us! Thanks... Leslie and John
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