Welcome to 2011!  Just a few notes of general interest to our fans and followers: First, we'll be closed on Sunday, January 23rd for our staff holiday party.  Sorry for any inconvenience, but that's just how it goes.

Second, we'll be hosting 5 or 6 beer and cheese pairing events over the next few months (the first one will be Sunday, January 30)- look for more details to follow, or if you haven't already, sign-up for our weekly e-newsletter either on the sign-up sheet at the Taproom (located under the chalkboards) or via the sign-up link on our website.  That is, by far, the easiest and best way to get timely info about new beers we're bringing in and events we're hosting.

Third, we're very, very excited to be bringing in chef Matthew Bilodeau (most recently head chef at Montpelier's highly popular Black Door Bistro) in order to kick our food program up yet another notch.  Of course, Matthew's arrival implies some not so good news: after 8 wildly successful and fun months, chef Jake Disilva is taking his talents and creativity to Boston.  Jake will be sorely missed, and we want to be sure to give him a huge shout of gratitude for all that he's done this past year in our, er, not very conventional 'kitchen'.  Jake's last day will be January 16, and Matthew will be on board the very next day, Monday January 17.

Also starting Monday, January 17 we'll be open for expanded hours.  That's right! after hearing so many of you suggest, deride, and even plead for us to be open for lunches, we're taking the leap and will now be open Monday- Friday starting at 11:00 in the morning.  So you're homework is a) come on down before the 17th to enjoy chef Jake's awesome fare at least one last time before he departs for Southern environs, b) come in after the 17th to check-out what is bound to be chef Matthew's entirely different and simply delicious new menu, and c) mix-up your lunch time routine by coming in for lunch at Three Penny!

Hope everyone enjoyed their holidays, and if you're like me, is enjoying even more the fact that they're over and done with.  Cheers!

Comment