Ok, no funny business this week, we have importantly things to uncover. We are having an Artisan Dinner on Sunday, November 15th at 6ish in the evening and there’s 30 tickets and we’re charging $65 per ticket for 6 courses of wonderful food all from Vermont producers (TBA (means: To Be Announced) later if you keep reading this sentence where I tell you it’s Shelburne Farms, Pebble Brook Farm and Artisan Meats of Vermont) and all paired by ciders from Shacksbury in Shoreham (that’s in Vermont).
Here’s the rundown/menu:
1: Cheddar Vertical Tasting (1, 2 &3 year, house preserves, nuts, Shelburne maple, O seeded baguette) paired with Shacksbury Arlo (aromatic, with notes of grapefruit and apple, dry, utilizes native yeast).
2: Charcuterie (w/ house pickles, Pebble Brook crudité, cider mustard) paired with Shacksbury Basque (still, unfiltered with an apple cellar musk).
3: Mini Sausage Trio (from Artisan Meats of Vermont – 1 w/ Shelburne 2 year, 1 w/ seasonal vegetables, 1 w/ cider) paired with Shacksbury Classic (earthy, dry with a light sparkle, cultured yeast).
4: Cheddar Ice Cream (cider caramel, Artisan Meats of Vermont bacon, puffed barley) paired with nothing because cheddar ice cream.
5: Porchetta (braised greens and grilled vegetables, cider gastrique) paired with Shacksbury Lost & Found (a really cool thing here – what they do is go around to different areas of Vermont and harvest apples from trees that homesteaders planted one hundred plus years ago that were simply left there. Then, they make cider out of said apples. This one is extra dry with an apple cellar, green apple and mineral finish.)
6: Apple & Golden Beet Pie (cheddar & lard crust) paired with Shacksbury Farmhouse (light bodied, refreshing and dry, inspired by Saison and Rose).
Beer (a sampling of what you’ll be able to drink – not the WHOLE list, per se, just a control):
Crop Bistro Vanilla Porter: first they take a porter, then they add vanilla. I’m kind of digging on the whole “simplicity” tip today.
Hill Farmstead Citra: they use one hop to make an American Pale Ale. It’s called “citra.” I like this hop they call “citra” and I’m pretty sure you do too.
Zero Gravity Equinox IPA: somewhere betwixt an India Pale Ale and a Double India Pale Ale this falls, using the tropical toned sweater of equinox and mosaic hops.
Jack’s Abby Smoke & Dagger NITRO: this is what a rauchbier is (smoke ‘em if you got ‘em) and then they went ahead and nitrogenized it. That means it’s a little “smoother” than the “normal” version.
Lawson’s Finest Fayston Maple Stout: not Nitro. What he did there was make an Imperial Stout with Maple Syrup. He makes it real good.
I think you’ve got all of it by now: nice and simple.
But, I will leave you with this.
Because: we can’t be serious all of the time.