Posts Tagged ‘Mary’s Restaurant’

• ‘Tis the Season

  Date: 12.17.2009 | Category: Coming Up | Response: 0

  With just eight more days until Christmas, Vermont is abuzz with events and celebrations. From galas and auctions to performances and sleigh rides, there is much to see, taste and toast this holiday season. And rest assured, if you decide to venture beyond the comfort of your own home, Vermont’s culinary wizards are preparing special feasts for Christmas Eve and New Year’s Eve at restaurants around the state.

  FEASTS & TASTINGS

  “After a good dinner one can forgive anybody, even one’s own relations.”

  – Oscar Wilde, A Woman of No Importance

  TONIGHT! Thursday, December 17^th
  Meet the innkeeper and taste a variety of Malbec wines at one of the oldest inns in the country. The Old Tavern at Grafton continues its monthly wine chat and tasting tonight in the tavern’s elegant dining room. Reservations are required and are limited to 8 people, so call 802.843.2231.

  Christmas Eve
  Chef Doug Mack at Mary’s Restaurant is at it again! Every year Doug presents his guests with a truly bountiful Christmas Eve buffet. Reserve soon as this dinner traditionally sells out. There are three seating options: 4 pm, 6 pm and 8 pm. $42 for adults, $22 for children.

  The Kitchen Table Bistro in Richmond will present a special à la carte Christmas Eve menu featuring seasonal specialties. Hot off the press (we happened to call just as they were wrapping up both their Christmas Eve and New Year’s Eve menus)—among the many options are Vermont Beef Tenderloin Tartare with Crispy Potatoes and Tiny Greens and Sautéed Crab and Salmon Cake served over a Pomegranate–Arugula Salad for starters. Entrées include Laplatte Farms Short Rib Shepherd’s Pie and Seared Scallops with Celery Root Puree and Cider-Sherry Jus. Book soon to be assured a place at the bistro.

  Join the likes of Elizabeth Taylor and Walt Disney as you taste the recipes from the 1950s that drew them and many more celebrities time and time again to The Four Chimneys Inn in Bennington. This Christmas Eve the chefs will dig through their recipe vaults to share the standout gems from the era. Call 802.447.3500 now to reserve a spot.

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• Holidazed & Confused on Tap

  Date: 12.10.2009 | Category: Coming Up | Response: 0

  Straight-from-the-hearth pizza isn’t the only draw at American Flatbread on a cold winter’s evening in Burlington, Vermont. The St. Paul Street eatery is also home to Zero Gravity Tap Room, where if you were to sip a different beer every night starting tonight, you’d be there until the first day of spring. As the Winter Solstice approaches, Zero Gravity’s staff is getting ready for the annual Holidazed & Confused Festival.

  The celebration of “holiday madness, cellared wonderment, aged beauties, seasonal specialties and winter warmers” takes place for two full nights this year, next Monday and Tuesday, from 5 pm to midnight, and will feature more than two dozen seasonal brews, including ZG cask-conditioned Dubbel with cherries, Ommegang Chocolate Indulgence ‘08 and Anchor Xmas ‘07.

  More Regional Events

  (All events take place in Vermont unless otherwise noted)

  Friday, December 11
  Meet the Man With the Magic Hat: Alan Newman, founder and president of Magic Hat Brewery in Burlington is the featured speaker at the “Table Talk: Side Dishes for Thought” monthly discussion at Mary’s Restaurant at the Inn at Baldwin Creek in Bristol. Dinner begins at 6:15 pm followed by the talk at 7:30 pm. $25 dinner; the talk is free. Call 888.424.2432 or email linda@innatbaldwincreek.com. For more information on this event, check out FarmPlate’s feature on it.

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• Chef Doug Mack Keeps It Local and Lively

  Date: 11.27.2009 | Category: Restaurant Beat | Response: 1

  Nestled at the base of the Green Mountains, Mary’s Restaurant at the Inn at Baldwin Creek is a Mecca for sustainably minded diners. Chef/owner Doug Mack has been cooking up local foods at this Bristol, VT, establishment for 25 years — long before “localvore” entered anyone’s lexicon.

  Mack is well known on the Vermont food scene. He was a founding member and first president of the Vermont Fresh Network, established in 1996, and he is active in the local Slow Food movement. His new winter menu boasts 21 Vermont Farm Partners, including Baldwin Creek Gardens — right out the kitchen door.

  For foodies who like to chew on ideas, Mary’s Restaurant is a hub for lively discussions on the politics of food and current food trends. Mack hosts a monthly Friday evening series called Table Talks: Side Dishes for Thought, which brings together authors, food producers and other interested folks to keep abreast of the latest culinary topics, both local and global. Mack prepares a farm-fresh, three-course meal before each talk, which he designs especially around the evening’s theme.

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