We are so excited about this amazing cheese that Mark just got in. It is from Thistle Hill Farm and is a raw milk, farmstead organic cheese. Mark is making a new appetizer with roasted red potatoes over a wild mushroom ragout….then….you guessed it….he is topping it with this sharp, tangy, delicious cheese. Oh yes….all melty. Ok…I don’t even care if that is not a real word (sorry Mom)…..it is SO melty.
This cheese is so good with so many wines that instead of pairing it up….I just did a tasting. Love my job.
See you soon,
It really is one of those days when you want to warm up to a steaming, cheesy bowl of Mark’s onion soup.
A little of a North Coast Cuvee and some warm flatbread and you are going to be so happy……I was.
Come in for the soup,
I am sorry if I am repeating myself but…..it is crazy beautiful here in Manchester, Vermont. It is the kind of autumn day that makes you want to roll in a pile of leaves and have a Kodak moment.
Mark has been busy all day in the kitchen and he keeps adding some wonderful things to the menu. He received the most beautiful pheasants from Someday Farms and now has added two new specials.
SLOW ROASTED PHEASANT BREAST
With wild mushroom ragout & polenta
PULLED PHEASANT CONFIT
Sautéed with acorn squash ravioli & pecans
Oh yes….you know I have a wine I love with these. Come in and find out what it is.
Enjoy the crisp fall days and go roll in some leaves,