Archive for the 'Vermont Weddings' Category

Jane Pomykala has hot house tomatoes ready for us to start serving this weekend!  Pictured above is a simple, but delicious, tray of herb toasted crostini spread with a mixture of minced fresh and our house cured tomatoes garnished with tangy Vt Goat Cheese.

Summer is in full swing with temperatures in the 90’s!  It is this time of year that we think of light, fresh appetizers like our Imperial Rolls!  Pomykala’s now has fresh basil; there is plenty of mint and cilantro in our garden and we can pick up the other ingredients in one of Burlington’s Asian Markets.  Fresh herbs, grated carrots, Native alfalfa sprouts & rice noodles all wrapped in rice paper make up these colorful Vietnamese inspired bites dipped in Hoisin, Peanut or Sweet Chile Sauces.  Light, Summery & Refreshing!

 We always look forward to our annual chive bed  blossoming in beautiful lavender flowers that can be used for both final garnish as well as a wonderful chivey zing!   Bev will also tend and harvest edible flowers from several pansy, violet and nasturium plants we will use to add that special touch to platters and salads.

Seared Free Range Chicken from Misty Knoll Farms  in New Haven, VT served with VT Maple~Ginger Sauce & Grilled Spring Asparagus.

Raspberry Mojitos in August

Bev & Sheryl going above and beyond the call of duty; being forced to test the first batch of a specially requested raspberry mojito for a wedding in early August. Fortunately, Russ (in background) & Sue were still hard at work!  Garnished with fresh raspberries & mint, they proved to be delicious & just gorgeous to boot!

Unless otherwise requested, we always serve Grafton Village Cheese Cheddar & Maple Smoked Cheddar on our VT Cheese Boards.  Their products are made in small batches using fresh from the farm high butterfat & protein laden VT Jersey milk; free of hormones, antibiotics & preservatives.  The way all VT cheddars used to, and should still,  be made!