How do you like your burger? Meat? Veggie? Lettuce, tomato, onion? Blended with mushrooms? …Wait… What was that last one? Hamburger meat blended together with mushrooms. Hmm, that sounds interesting. Well, as part of a new health initiative, the chefs at Stratton’s Green Apron will be hard at work this summer putting their culinary artistry to the test by competing in the James Beard Foundation Better … Continue reading The Green Apron Competes to be the Better Burger
By Myra Foster Every day is different as our farms and gardens deliver a rolling cast of flavors and colors. Of fruits and vegetables. Today it’s favas, bright green in their giant pods and nothing at all like those beige beans you find in the supermarket. Even if you are no Silence of the Lambs fan, you must try fresh fava beans during their ever-so-brief … Continue reading Go ahead. Play with your food.
By Diane Lovell Sunday Dinners at Grandma’s house ranked very high on the family priority list when I was a kid growing up in rural Virginia. Farm-to-Table was our way of life back then. My Grandma would fry up a couple of her chickens straight from the coop, bake a batch of her amazingly light yeast rolls, and feed about 20 of her extended family … Continue reading Sunday Dinners at Grandma’s
What’s Cooking for the 2013-14 Season By Myra Foster There’s a new restaurant in town. And I ran into the owner today, getting his hands dirty. Literally. Peter Micioni was scrubbing walls in the old prep kitchen while his team stripped the place bare to redefine a space that will be The Fire Tower Restaurant and Tavern, anchoring the Commons end of Stratton Village in … Continue reading What’s Cooking for the 2013-14 Season