Vermont Restaurant Week
We’re in the middle of Vermont’s first Restaurant Week now, and if you haven’t heard, Healthy Living is participating in a very unique way!
This past Saturday – as well as tonight – diners not only get to feast on a chef-created dinner, but also get to learn essential culinary fundamentals from a professionally trained chef. Together, Nina Lesser-Goldsmith, our Food Education Coordinator, and Brian Maloney, our Wine and Beer Buyer, create a 3-course meal and share tips on how to pick wines that pair perfectly with different dishes. Participants are provided with the recipes and tasting notes so this meal can be recreated at home.
For those that are not able to attend, here are two simple tips that are easily incorporated into everyday cooking:
When preparing water for pasta, add enough salt so that it takes like ocean water and it will help to season your pasta.
Add a little bit of mustard to your salad dressing recipes to help it emulsify.
The menu includes: roasted baby beet salad with a champagne vinaigrette and a hazelnut crusted goat cheesecake, and hand-rolled pasta with pea tendrils, roasted mushrooms, crispy prosciutto and lemon.
For more information on Vermont Restaurant Week, click here
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