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Meagan Seidner
Sometimes referred to as "Reese".. Meagan has been a server at Leslie's since 2007. A Speech and Language Specialist in the public schools.. mother of two boys.. wife..and runner..keeps Meagan a busy lady.
Her very cheerful personality and profesional approach to her guests is why she is often requested.. We are very happy she is a part of our "Leslie's Team!
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Recipe for Fun
Maple Horseradish Glaze
1/2 C maple syrup
2 T prepared horseradish
2 T dijon mustard
1 t ancho chili powder
Add to chicken or pork in the last few minutes of roasting
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Upcoming Events
Monday February 14, 2011
Valentines Day
We suspect that some of you will opt for Sat. & Sun. so call now to reserve
802-463-4929
Monday February
21, 2011
President's Day
if you are a facebook fan..become a fan of Leslie's Tavern for more stuff
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Cooking Classes
Classes have resumed and have been well attended. Our goal is to get you "jazzed" about cooking, to get you out of a rut, and to give you some new ideas. People are always telling us how they tried one of our recipes on guests and got rave reviews We 'll show you how easy it is to create great tasting meals. We'll show you techniques and methods that will make cooking MUCH easier and more satisfying. Maybe the best part of the class is eating the many great dishes we prepare! So if you want something that is really fun and informative call 802-463-4929
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| Leslie's The Tavern At Rockingham Newsletter |
| I am writing this in the middle of a snow storm, hoping that when I send this out this evening you'll all be sitting at your computer bored and hungry for something good to read. Not sure about how interesting my newsletters are, but we are happy that most of you actually open it. The industry avg. for restaurant newsletters is about 20%. As part of our twenty fifth anniversary I am going to write a series of little anecdotal stories of events and people who have been a part of our restaurant over the last 25 years. We hope you find it interesting
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The winter is an interesting time for a chef. From my vantage point, many of you are trying new diets with "lighter" fare. Frankly I am not sure what lighter fare is...and when I ask, I am told something about smaller portions. On the flip side, many of you are back to eating more hearty fare that includes more red meat. Seafood is much less popular in the winter and I would think, falls into that "lighter" fare category. Some of you call off the diet for that special night out, and go for the cream, butter and other calorie flavor additives that are a no-no in most diets.
But for those of you who come to Leslie's often, you'll be glad to know that we will be offering small portions of some of our more popular entrees. We change the menu daily so the menu choices will generally be different every day. It should be noted that some of our regular size meals have far fewer calories than even the small portion meals. An example of that is our excellent Codfish with shitake mushrooms, leeks, fresh thyme..
You can also match appetizers and specilaity salads to make a light fare dinner as well. If there is entree you would like that is not a small portion, please request your waitperson to ask. If you have any suggestions along these lines, please email them to me...THANKS
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When we first opened Leslie's in February of 1986 I happened to read a National Restaurant Association
article detailing restaurant failure. Sixty percent of all new restaurants fail in the first three years! Having never run a business, to say nothing of a restaurant, both Leslie and I were in for quite an education.
Working in various positions in the restaurant business for different owners, had convinced us that we never wanted to own a restaurant. But after 14 years of teaching school, I was itchy for a new challenge. We had no children so Leslie was also up for a new adventure.
We are often asked how we picked this location. Our first priority was to own real estate with restaurant potential that fit our meager budget. Searching far and wide through New England we found this historic old farmhouse and liked the location because Vermont at that time was a strong three season resort state .
Issues of the day; Would the interstate exit provide an added boost for a restaurant? Were there ghost in the building, as some had suggested?? Could we possible do all the renovations to the buildings that were necessary? Was there enough business for yet another restaurant in this area? Next month we'll discuss our first menu..lunch and some interesting business decisions...like who wants to do the books?
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Recently one of our staff told me that "Leslie's is well known for having great steaks" While I am glad that is true. But I got to thinking that I would like Leslie's to be well known for great seafood. Seafood is tough because it is so perusable and because many people are a bit reluctant to try fish. Fish at home and in some restaurants is just a disaster. So my new resolution is to introduce a new fish every few weeks. We are going to take a bold approach to our recipes with some pretty sassy sauces as well. Monkfish, Skate, Escolar, Black Bass, Octopus, Red Snapper, Grouper and even Halibut are fish that we will make available. Prepared properly, they are excellent and worth trying. We are currently featuring Ahi Tuna...with a white miso/ginger/soy sauce...We really suggest it be served rare for best flavor. Because tuna an affinity to the same sauces we use with beef..we plan to offer Tuna as a surf and turf item. In February we'll offer escolar or "white ' tuna because that is a wonderful fish that is too often overlooked. Red Snapper, one of favorite fish, will appear with Sofrito Butter and spicy Sancocho Broth...not to be missed.
Our Lamb Sirloin is a dish we like a lot. We decided that the rack of lamb was too expensive and that this cut would be a nice alternative at a more reasonable price. We also will be offering Coq au Vin soon as part of our "French Bistro" menu..Bell & Evans quality chicken to boot.
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We are always striving to create food that will "WOW" you. Service that is profesional, friendly and efficient. Our goal every evening is to provide an excellent dining experience! Remember you're only as good as your last meal. Thanks for your continued support.
Sincerely,
Leslie & John Marston
Leslie's the Tavern
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