Leslie's The Tavern At Rockingham
In This Issue
Chef Leslie
Recipe Tips
Localvore Challenge at Leslie's
Cooking Classes

 Featured Chef

One  person who rarely gets recognized for her efforts in the kitchen, is Leslie. As a frequent partaker of her desserts.. I can say on some authority that her desserts are as good as any I have had in some very fancy places.Carrot Cake..pumpkin cheesecake ..fruit tarts..mud bottom pie..so many..so good! Restaurants that serve actual homemade desserts are rare...so I count us pretty lucky 

Recipe tips 

A trick to making corn soup is to first remove the kernels from the corn and use the ear to flavor whatever stock your using.
Lots of corn flavor in the  ears!
"Compound Butters" are a good way to save fresh herbs. Basil tarragon,rosemary mint, dill, chives and combinations of some of the above can be frozen for later use. We always use Tarragon butter with chopped shallots, chives, and parsley for our Filet Leslie's!
Be sure to blanch herbs before using in pesto's or flavored oils. Place herbs in  boiling water for 15 seconds and refresh in ice water..spin dry before using.     

 

 

Cooking Classes

Oct. 24 Fall Fruits and Vegetables
Oct. 31 Slow Cooked Foods
Nov. 7 Seafood Cookery "Basics"
Nov. 14 An Elegant Thanksgiving
Dec. 5 Sauce "Basics" 
Dec. 12 Holiday Entertaining 
Jan. 9  Cooking Light
Jan. 16 Seafood Cookery.beyond the Basics
Jan. 23 French Cooking 
Jan. 30 Saute Basics

 
        Leslie's  Tavern 
    Rockingham Vermont              
  Feedback on our construction project has been very positive. We think most of you enjoy being in a room full of other people more so than small individual dining rooms with few people. Although we love the the "tavern room" (old bar) most people prefer the back dining room. With the fish tank and the rather cozy setting we think it will become more popular in time. We are hoping to have a gas fired stove insert in the big fireplace (back dining room) later this fall..hope hope! The menu will continue with a mix of casual and elegant dishes to again hopefully appeal to a broader audience. Our menu this summer was just such a mix with some evenings being "burger nights" and other evenings were "Filet Nights".  Every night of the week is different in terms of what people order. Sunday and Monday very different than Saturday. Our goal is to get you to come by week nights for a casual dinner. Burger's..Pizza..and pasta dishes all under $15 will be part of the menu mix.       
Localvore Challenge at Leslie's
   To my knowledge we have never been asked to serve local beef or anything local for that matter . However it appears that in some circles localvore is a big deal. "Farm to table" restaurants are very chic now. Environmental issues aside, the notion of serving local food is good for the local economy and  the food is probably fresher. We've had our own garden for years, so I guess  Leslie's was  localvore long before it was the thing to do. Leslie's is a member of "Vermont Fresh" and  we purchase  many products produced here in Vermont. For about half the year we are fortunate to have Harlow's Organic produce to offer you!  One of our good friends  here in Rockingham has a farm raising 100% Waygu beef otherwise known as "Kobe" beef. That is quite amazing considering there are less than a handful of farms in America raising Wagyu Cattle. Although we currently sell kobe Burgers we hope to sell other cuts of Wagyu in the future. Aside from local (New Haven) Misty Knoll Chicken we  also sell Vermont Family Farm (Enosburg Falls) Pork and local Lamb will be offered too! The challenge is to find cuts of meat that are affordable and can be made into delicious meals. I really see this as  wonderful challenge and opportunity to introduce "you" to some excellent meals. Some of my favorite fall /winter dishes are slow cooked meats with aromatics like parsnips..turnips.. celeriac.. potatoes and other root vegetables. So for you Filet Mignon lovers out there be forewarned!  
      Cooking Classes for Fall and Winter

      Need some new inspiration in your cooking?
     Do you want to expand your cooking skills?
Do you want to seek out new methods of cooking? Our cooking classes provide small classes..eight..as we prepare a fabulous menu while providing step-by step direction for each dish. The relaxed style of our cooking classes allows for some hands on preparation and lots of interaction. You will leave each class confident and totally prepared to make the same dish at home! Recipe packages are provided for students to take home. During each class you will get to enjoy a soup, salad, several main dishes and dessert. Wine and beer are available for purchase.  Classes are Monday Night 6 to 8 @ $55
  Saturday demo's  at  Thyme To Cook .. Every Saturday beginning in November we will be offering "free" cooking  demonstrations. The hour long demo will generally coincide with the topics from our cooking classes held that week. We will feature various new gadgets and equipment that will help you facilitate the recipes we are doing that day. Food samples will be available to those who attend. Space is limited so get there early...more on this next newsletter!

 

        Suggestions are always welcome
 We are always interested in any ideas you may have for topics for our cooking classes..Some of you have suggested classes in basics and we are now offerring basic classes in several areas.  If you have a particular topic that you feel would be of interest to others please contact me and we'll try to arrange a class. We also offer classes to groups  who just want  to get together and have an enjoyable evening  of dining and learning.  Class descriptions will be outlined and on-line at www.lesliestavern.com  Classes for February and March will be posted later this fall. Classes are subject to change. We asked that you pay for classes in advance by sending a check (payable to Leslie Marston)or money order to "Leslie's Tavern "660 Rockingham Road. Bellows Falls, Vt 05101..We do not accept credit cards for classes...sorry.   Refunds for classes are subject to 24 hour cancellation..thanks
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