By Myra Foster.
I don’t know about you, but Brussels sprouts have never been among my favorites. Until today.
Caramelized on a Vermont Country Grillstone during a demonstration today at The Full Palette, this formerly suspicious vegetable will be the star of my harvest table.
Grilled mushrooms topped with brie, perfectly charred onion, salmon, snowpeas, even tomatoes hold up to grilling thanks to the Martin Hemm’s grillstone, which adds savory flavor to every dish.
It took two years of trial and error to develop a cooking stone that would stand up to the heat of a wood or gas fired grill. Hemm, an affable architect and structural engineer was up to the challenge.
He tried limestone and granite. Marble is perfect for serving, chilled and topped with sushi, but not for cooking. Then it hit him! Igneous rock, formed by heat and pressure. He zeroed in on basalt, a natural stone that won’t break, and is porous to keep any fats away from the food and from dripping onto to the fire (which can produce carcinogens).
You can sear diver scallops, grill flaky fish and all vegie shapes and sizes, add a tasty marinade while you cook and clean it all up in flash with the Vermont Country Grillstone, always available at Vermont Marble Museum in Proctor or online http://www.vermontcountrygrillstone.com.
I paired my my grilled cheddar and tomato on baguette with a pint of Northshire Brewery’s newly unveiled Sicilian Pale Ale, made from ancient grain with a hint of blood orange. And that’s just a sample of what you’ll find in the Tasting Tent. http://www.stratton.com/events-and-activities/events/2013/09/full-palette.aspx