We recently visited Quebec City and we had a wonderful time. While we were there we visited a chocolate shop that featured a chocolate museum which Mark and our son enjoyed. Myself….I spotted a chalkboard that featured a hot chocolate…..in a chocolate shop…. I had to have it. It was so rich and thick and amazing I made Mark try some. I told him it put me in mind of the turn of the century women in long dressing gowns that would have hot chocolate delivered to their room. I wish! When we returned he transformed this into an inspired dessert. Now we have a rich, decadent chocolate ganache hot chocolate with homemade drop donuts. Truly…you have to try them.
See you soon,
Spring is here and we are just returning from three weeks vacation. We apologize if we missed you while you were here and hope that you try us again soon.
Mark has come up with some wonderful new ideas for spring that we can’t wait for you to try. I am especially partial to the Ministroni soup. It is full of chunky vegetables and tastes like spring to me. He has also added a Roasted Cornish game hen over gandulez stew (pidgeon peas) and some mofongo (made with mashed plantain). Well you know me…I could keep going on and on. Anyway visit the menu page to see all of the wonderful new items.
I have also added some tasty new cocktails that I am excited about. Oh….and by the end of the week we will be adding a lovely spring rose sangria by the glass. Of course it has a twist….and…there is my cliff hanger. Now you have to come see me.
Open your windows and take a beautiful drive. Hope to see you soon,
Mark has added a new appetizer special that I am crazy about. It is a flaky turnover filled with pulled chicken, onion, olives and raisins. I know….I had my doubts too….silly me. I should know by now not to question Mark and his flavors. He serves this with a chipotle-guava dipping sauce that is perfect with it. I think I’ll have it for lunch.
See you in the dining room,
We are warming up in Vermont with a touch of the Caribbean….an Island Sangria. Made with a Garnacha wine it has a little “Wapa” kick with a Puerto Rican rum…Don Q. Just a little something I learned while living in Puerto Rico and am so happy to share.
Bienvenidos, (Spanish for “Welcome”)
You will never believe it….. Mark is making individual baked and flaming Alaskas. They are so good and I am calling them a mid century, retro dessert that you just “have” to try. Of course sitting on warm chocolate ganache is just “icing”….no pun intended.
Can’t wait for you to experience this,
What a beautiful snowy day in Vermont! I love it! We are so warm and cozy here at The Silver Fork. Mark has been cooking all day and amazing smells are wafting out of the kitchen. A wonderful way to warm up is a bowl of Mark’s French Onion Soup that is topped with three different cheeses and served with a pair of scissors. For those of you who like my drink list we have a warm Mojito that will just hit the spot.
Get out of the cold and warm up with us,
I love what I call ”The Art of the Aperitif”. This is for those of you who don’t care for a martini but wouldn’t like to jump right into a glass of wine. It is that time before the meal when you can relax and take your first sip of something that makes you happy. Well….I have ..happy!
We offer both red and white Lillet as well as a special aperitif that we just added: a Maple Bitters Champagne Cocktail. We take a sugar cube and soak it in maple bitters, then we drop it into a champagne glass and pour in the sparkling wine. So good…ask me how I know…of course I had to try it.
Next time you are here we hope to tempt you with an aperitif.
Hope to see you soon,
I love how beautiful Manchester is today with the soft gentle snow falling everywhere. I think I hear sleigh bells.
If you can find time…you should try to get here. You would love it too.
Oh….by the way…I have added a hot buttered rum to my drink menu and it is yummy, if I do say so myself.
As most of you know…I am not one to rave about Mark’s cooking…ahem….however…
He has made the most wonderful Lentil Soup with grilled duck sausage and I can’t tell you how good it is on a winter day.
Anyway, I don’t want you to take my word for it, I want you to try it yourself.
I hope to hear from you soon,
Just a heads up for all those who are trying to make Holiday plans….
We will be closed: Christmas Eve, Christmas day and New Year’s Day.
However the week between Christmas and New Year’s Eve we will be open, including that Sunday, December 30th and New Year’s Eve.
I hope this helps. We hope to celebrate the season with you!
(Maybe I should get something sparkly to wear on New Year’s Eve……hmmmm.)