Leslies the Tavern at Rockingham or
Thyme to Cook
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Holiday Parties
Family gatherings to business holiday parties, Leslie's is the perfect place to have your holiday party. Each dining room is beautifully decorated to lend a festive mood to your special night. Menu's are specifically designed to meet your dining choices and budget. The back dining room accommodates 35..or for larger groups you can use the entire restaurant. Sunday afternoons are an option. Dates sell out fast so call Leslie today at 802-463-4929
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Knife Sharpening Clinic
at Thyme to Cook
Friday 10/29
11 to 1 PM
Bring 1 knife to be sharpened (no charge) up to 2 more at $2 each!!
Proceeds donated to local charity
Learn how to care for your knifes
www.thymetocookvt
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Leslie's Cooking Classes.
Will resume on Thursday evenings for November. A calendar of classes will be posted soon at www.lesliestavern.com
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Winner's
Dinner For Two
August-Lenore Blount
Sept.-Patricia Horn
October-Josh Stern
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We are thrilled that we now have over 500 customers who we reach with our newsletter. Our goal is to make our newsletter a valuable source of recipes, tips and cooking techniques to make your cooking better. To inform you of new kitchen tools and gadgets that we have found really helpful. Naturally we will keep you updated on new menu items, changes in our schedule and other timely information. My point here is that we are thankful for the opportunity to be of help to your cooking/dining needs. Let me know you thoughts here...John
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Fresh autumn vegetables are a treat to work with..we especially like to roast them to bring out the natural sugars and flavors. We love rutabaga (the one coated with candle wax)..turnips, parsnips, carrots, beets, and sweet potatoes. For a flavor additive we add either celeriac (celery root), fennel, apples, or leeks. Brown butter (cook butter carefully until it begins to brown) adds a nutty flavor and our spice mix brings the flavor up a notch. Our spice mix is as follows; 1 C fennel seed..1/4C allspice berries..1/4ccumin seeds..1Twhole clove..1/2C star anise..6 cinnamon sticks..1/2C paprika.. Roast (except paprika)in 400 oven for 10-15 minutes stirring often. Cool and then grind fine in a spice grinder..Stir in the paprika. Store in cool place. Be sure to cut the root veggies a uniform size and use a pan large enough to hold the vegetables without crowding. Roast vegetables tossed in brown butter, regular butter or olive oil at 400 degree oven for about 20 to 30 minutes depending on the size of the vegetables..slightly charred and still a little crunchy. We top them with maple syrup just before they are finished cooking. Roasted vegetables can be prepared ahead of time and will sit well for about 15 minutes.
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As of October 1 we still have a lot of fresh basil and tomatoes so we are combing that with pappardelle (wide pasta) our favorite sea scallops, shrimp, garlic and grated parmigiano reggiano. Incidentally our Gulf Shrimp were harvested prior to the oil spill so we are thankful for that! Lobster with butternut squash risotto and scallops wrapped in prosciutto still is our #1 bestseller.. Although rack of lamb was a popular item here for years, we are now offering lamb top sirloin. Not to worry, lamb top sirloin is both excellent and a good value.Served with caramelized onions,port sauce and mint pesto...We only buy wild caught Salmon because it is so much better, albeit more expensive. Currently we are serving our salmon with a shitake mushroom vinaigrette, which is a good accent for the rich tasting Salmon. Local Codfish is still a favorite with me..cooked with braised leeks, mushrooms, potatoes and littleneck clams. The briny flavor of the clams makes the dish. Finishing out the menu are pork tenderloin, duck, various steaks and a vegetarian entree, but you'll have to come in to see what we are doing with them. See you soon!
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We use the "Open Table" System to record and organize reservations for every evening. The "system" is an added expense that we are considering eliminating. Actually we are also considering doing away with reservations altogether, except for parties of 6 or more. We would appreciate any opinions you might have about reservations..
Hope to see you soon...Leslie & John
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