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Leslie's The Tavern At Rockingham
Leslies The Tavern At Rockingham
As I write this newsletter it is snowing to beat the band, which no doubt will elicit some strong emotions pro/con for snow at this late juncture of the season. As a snow sport profesional I am excited for the great skiing we'll be enjoying tomorrow, but surely expect to hear crumblings from many. Of course the good news is that spring  is 17 days away!
     
 
In This Issue
Our "Market"
March Menu
Bully Pulpit
Upcoming Events
Featured Chef
Recipes on Facebook
Getting To  Know You
 They say that as a restauranteur or business person, you should know your market. Because of our location we cater to many different markets or groups of people. From  tourists to locals, from summer folk to winter folk, fine diners to those "eat it and beat it" diners. Some groups predominate some nights of the week and times of the year, but generally it is a "mixed bag"  T
his, our third year of our cooking classes, has given me a chance to get to know some of you better. I have better insight into what you know about food and your likes and dislikes.
 
I am encouraged to know that so many of you really are interested in experimenting with new and interesting foods. Foods combined with different ingredients in unique and flavorful ways.
 Recently some restaurant have taken this to extremes..and lo & behold they are quite busy. People are anxious to try new & interesting food. 
 
    In our classes we always introduce a few unusal ingredients. Common theme is "we've seen it the supermarket but didn't know what to do with it"  In class we  incorporate these ingredients into our recipes  demonstrating how the products enhances the finished product. As an example we slow cooked some sockeye salmon with a Yuzu-Miso broth using bonito flakes and Kombu. The broth was incredible and the salmon was voted the best meal of the night. Since that class several have told me that they  have made the salmon dish to rave reviews. We are always thrilled to hear that. Honestly, I can not think of an ingredient that was not enjoyed by the class  
   My "market" is at least from this sampling willing and anxious to  explore new parameters in the world of food and that makes me excited about our menu as we head into the summer months!        
     
 

 
crab cakes 2011       March Menu 2011.. 
So you can expect to see some of the stars of our cooking classes on the menu.  Corn flake crusted Mahi-Mahi with tomatillo sauce and fresh mango salsa.. Pan roasted Maine Lobster Tail with oven roasted tomatoes & basil..creamy Clam Chowder.. Steak with wonderful "Chimichurri" sauce..Chicken with herbed Chevre and marinated tomatoes..light and loaded with flavor..For inexpensive meals we are running with tenderloin beef "Stroganoff" and braised short ribs with Zinfandel sauce..both under $20.. and last week we did Greek Moussaka  & salad at $17  ..expect to see more of the like this spring!  
 
Trip Advisor..Yelp..Open Table
As I am sure you know by now  there are numerous internet sites that post free forums for customers to comments about a particular restaurant. I use them on occasion when I am searching for a restaurant..Generally reading lots of reviews you get a pretty good sense of the quality of the restaurant. A few derogatory reviews amongst many good ones is understandable. Restaurants are not perfect and some people love to criticize. All that said...as a somewhat sensitive Chef ( after all these years you'd think I'd have alligator skin) we take to heart bad reviews. Now while that is fortunately only once in a great while (check those sites) it is tough stuff to read. We really wish that if there we're a problem that people would take a moment and talk to ownership or management and try to resolve the problem. My real problem is when people write mean-spirited and malicious articles about the restaurant..it just makes you wonder.. I think to myself if only politicians, public officials and for that matter other businesses.. we're held to that same level of scrutiny!  We do however encourage people to write reviews, good..bad or otherwise, because it does generate interest and here in rural Vermont..interest is important!
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      I am sometimes asked what we attribute to having been successful for 26 years, in a business that has a high fatality rate(90+% fail in the less than 5 years) . Constantly upgrading your facility and improving  the food and service  is critical..but the real key is having great customers. Great customers who support you when they can and give encouragement when due.In these tough economic times we are extremely pleased to know we have such great and loyal customers. Thank-you!  
 
Sincerely,
Leslie &John Marston
Leslie's The Tavern At Rockingham
Leslies Closed
Month of April
 
Chef Jean-Yves Piquet At Leslie's 

February is always a busy month with lots of people from "down country" stopping by.... So it was our pleasure to have noted Chef Jean-Yves Piquet in for dinner. I went out to speak to Chef Piquet..former chef at the University Club In NYC. I would have loved a session with the great chef. And yes he did like his meal. Told me it was "very good"...although he did remark that the portion was too large for him..O.K. I can live with that!   
 
Facebook; Recipe From Our Cooking Classes
We are now posting recipes on our Facebook page..Leslie's The Tavern at Rockingham. The recipes from our cooking classes are posted upon completion of class..
 We  want to thank all of you who took classes this winter. They were a rousing success with most classes being sold out.
We are currently working on a summer schedule for Saturday  AM classes..10:30 AM to 1:00 PM.. Classes will begin in May and end in September.
 
 
Thyme To Cook
next week we go Chicago to the Housewares Show to see a huge display of new kitchen equipment and gadgets. Really makes you wonder how the caveman existed.."what no garlic press!" I like to go to see the tremendous innovations in equipment technology and the impact it has on the way food is prepared.. Still not sold on "sous vide"..or really on molecular gastronomy..Chicago is a hot spot for much food innovation so we'll get a glimpse at the show..I will of course be looking at the "de Buyer" (French Co.) pots and pans..Leslie is looking for unique and useful gadgets..She is also interested in some "Kitchen Aid" attachments that folks with Kitchen Aid might find useful..
 
 
Again if you have ideas for classes you would like to see please let me know. Some new classes we have on the spring/summer schedule include; Barbecue..New Things to Cook in the Backyard!
"Quick & Easy meals for Weeknights"
lots of people have asked for this class!
"Roasting..New Approach to a Classic Art.. terrific ideas here!
"Poultry"..the great next meal
Plus several levels of "sauce"  class..and much more! Schedule will be out in April! 
 
 
 
 
 
 
 
Free Appetizer  for those ordering a regular meal on Wednesday or Thursday evening in the Month of March..This offer is extended to those customers who are receiving this newsletter..please bring this coupon..thanks
 
Offer Expires: March 29, 2012