World Culinary Odyssey - Our Second Journey

Last Monday evening marked our second World Culinary Odyssey event for this year's Vermont Festival of the Arts. The itinerary was Vietnam - one of our all-time favorites! The flavors and fragrances of Vietnamese cuisine can't be beat, which makes our job easy. At the same time, we tried to show our "travelling companions" something beyond traditional spring rolls and pho. Thanks again to Gaylord Farm for this week's outstanding CSA basket used in the preparation of this menu!

Without further ado, here's the evening's menu:

Soup Course

Tomato Egg Drop Soup: French, Chinese and Southeast Asian influences...all in one dish! Heirloom tomatoes flavored with galangal and kaffir lime leaf; fresh, local eggs (from Donald Terry...) add a creamy richness

Salad Course

Vegetables and Chicken Salad: Fresh cabbage, carrots, celery and onions with stone-grilled chicken; topped with sugar-roasted peanuts and a chili vinaigrette

Main Course

Lemongrass Beef: Strips of top sirloin marinated with lemongrass, red chilies, garlic and fish sauce, then stir-fried with sweet onions; topped with roasted peanuts and cilantro

Shrimp and Green Beans: Black Tiger shrimp and green beans stir-fried with onions, garlic, lemongrass, red chilies, fish sauce and rice vinegar; topped with fresh chives

Eggplant in Black Bean Sauce: Slowly-fried eggplant slices become caramelized and rich when simmered in a sauce of onions, garlic, ginger, fermented black beans, oyster sauce, soy sauce and fish sauce; topped with spring onions

Steamed Jasmine Rice

Dessert Course

Homemade Selections du Jour: Lime souffle cake, Belgian bliss or espresso semifreddo; freshly-brewed coffee or tea

Call us at 802-496-4909 if you would like to "book your passage" this August to someplace special!

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Stay tuned for our next adventure!