Eat & Drink, Stay Local

Farms for City Kids: Spring Brook Farm

04/25/2017

It’s hard to describe Spring Brook Farm as anything other than completely inspirational. We originally reached out to the farm with knowledge of their award-winning cheese and an inkling as to their Farms for City Kids program. However, we walked away from our visit with a profound understanding of the impact children have on Spring Brook, as well as the impact Spring Brook has on children. The farm’s cheese, Tarentaise Reserve in particular, deserves a feature of its own. For now, we focus on the incredible Farms For City Kids Foundation, providing a unique 1,000-acre outdoor classroom for urban youth.

The journey up the hill to Spring Brook Farm encapsulates idyllic Vermont. I mean, Jenne Farm and Okemo Mountain are directly in the background – come on! Walking around the farm’s land, however, we can’t help but think that Spring Brook may win in the bucolic scenery category. The sound of children’s laughter echoes through the fields  and elevates Spring Brook’s already blissful landscape. Kids bounce around the farm in organized small teams, tending to their daily chores and chatting among themselves. It’s obvious they’re having fun, and their smiles are contagious.

Established in 1992, Farms for City Kids works with culturally diverse low-income students to provide them hands-on experience in nature, farming, and community. Spring Brook Farm offers 5th grade students from New York City an alternative to the traditional classroom. Each week from spring to late fall, the farm hosts about 25 children and their teachers. Throughout their time here, students and teachers engage in authentic work experiences that aim to foster both personal and academic growth.

Most impressively, the children are learning core academic subjects with each activity on the farm. Math, science, biology, chemistry, agriculture, nutrition, and social studies are all actively involved subjects throughout their time at Spring Brook Farm. The day we visited, students were cleaning out sap buckets from the farm’s sugaring season, helping construct a pump to water the fruit and vegetable garden, and calculating the amount of feed needed for the baby calves in the barn. Moreover, each season brings with it a slew of new chores and responsibilities to work through with the kids. The children were to plant melon, pea, and herb seeds this week, for instance. Later in the summer, a new group of kids will be harvesting the produce of the very seedlings sowed before them.

We particularly love the many branches of Spring Brook Farm. From philanthropy to education to nature and production, the various pieces of Spring Brook seem to work together so copacetically. The children aid the farm, the farm chores provide teaching opportunity, and the resulting products from land and livestock reflect the hard efforts of all involved. The cheese is the most evident end product on the farm. The milk from the cows the children helped feed (and hand milk) contributes to the 100 lbs of milk that accounts for every 10 lbs of cheese. The raw milk used for Spring Brook cheese adds complexity to the flavor of the cheese, a result in part of the dry hay the children feed the cows. The kids are able to see, pet, and care for the animal producing the dairy used to create the cheese they’ve seen on store shelves. For the children visiting, this sequence of production is an eyeopening lesson in itself. To see the expression on the kids’ faces as they make this connection is completely inspirational and heartwarming.

In addition to the week-long experience, Spring Brook Farm also offers a summer week of day camp and Wilderness Survival Camps! Open to all, the survival program teaches hands-on primitive skills such as building fires by friction, carving wooden bowls and spoons, purifying water, and foraging wild edibles. Continuing in the nature education of Farms for City Kids, Spring Brook’s Wilderness Survival Camp involves overnight tent camping amongst the farm’s rolling hills, pastures, and forests.

We could easily sense the community and support surrounding Spring Brook Farm and Farms for City Kids on our visit. The student and teacher dorms, for instance, reside in a structure donated by a local post-and-beam builder (the product of a teaching project for new employees). Spring Brook’s farm staff also have an enlightened role in the program for the kids. The staff orchestrates activities that will make an impression on the children to develop teamwork and responsibility skills – ones they could treasure as they grow older. Most notably, Spring Brook intends to encourage each child to be the best and true person they want to be. For a more in-depth look at the farm and children, check out this video by Will Studd.

Spring Brook Farm is one remarkable place. Interested in their story? Get a taste of these kids’ efforts and try the cheese they helped produce! Spring Brook Farm cheese is available nationwide. We pick ours up at the local Woodstock Farmers’ Market. The kids will also be helping Spring Brook sell their cheese at Woodstock’s Market on the Green this summer! For those of you interested in seeing the farm in person, Spring Brook will be hosting an Open House in September. Check out their newsletters and Facebook page for news and events. 

Eat & Drink, Get Cookin', Go Explore

Cheddar & Gin Turns One!

04/20/2017

We can’t believe our blog is celebrating its first anniversary this month! April of 2016 marked the first posts on Jackson House Inn’s redesigned blog, Cheddar & Gin!

Ever wonder how Cheddar & Gin came about? Last spring, Kelby joined the JHI team to aid in brand consultation and marketing. A new take on signage and social media strategy led us to another grand venture: a BLOG. We knew launching a fresh blog would involve dedication, commitment, and a hefty dose of creativity. However, we felt confident in fulfilling the vision we had in mind. Rick and Kathy had always enjoyed sharing their favorite local foods, experiences, and restaurants with guests. This, combined with Kelby’s innate love of authentic stories and photography, created a common interest among the three. It was as if we were destined to collaborate.

The name, Cheddar & Gin, came about a mere couple weeks before the blog’s scheduled launch. All three of us stood on the inn’s front lawn, circling names, themes, and ideas. We knew we wanted something unique and catchy, but also a name that meant something. As our About page describes, Cheddar & Gin is “a combination of the familiar and novel.” Having just visited Caledonia Spirits (known for their outrageously delicious gin) and Jasper Hill Farm (Harbison, anyone?), we couldn’t stop talking about the progression happening in Vermont. While the Green Mountain State’s cheese culture continues to flourish, new and artisanal products are also making a name for themselves – such as gin! As soon as Cheddar & Gin came out of our mouths, we knew we hit on the exact theme we were trying to portray. Along with a new name, we chose a clean look to both complement the inn’s aesthetic, as well as create a unique forum to shine a spotlight on the blog itself.

With our website’s backend squared away and ready for a brand new page, we prepared three initial posts to launch Cheddar & Gin – SoLo Farm & Table, The Backroom, and Jasper Hill Farm. Since then, we’ve been featuring weekly stories of our favorite businesses, products, food, and experiences. We can’t begin to describe the overwhelming sense of community cultivated in the process of reaching out and interviewing for our blog. The people we met through Cheddar & Gin are some of the most interesting and passionate individuals we’ve ever encountered. We are so proud to not only share their stories, but to now also consider many of them our close friends.

As a little tribute to Cheddar & Gin’s first birthday, we’re sharing our most popular posts based on viewership! The top-ranking stories for each category are as follows:

Homestyle Hostel | Eat & Drink |
Homestyle Hostel has been a favorite of ours for quite a while now. In fact, we try to visit for a cocktail and dinner as often as we can! Owners Eliza and Justin are two of the kindest souls, both passionate about the art of living. We recommend the food with the utmost confidence…their cocktails, even more so!

Cloudland Farm | Stay Local |
Cloudland Farm holds a special place in our hearts. Each time we visit, it’s a prized occasion to take in unrivaled Vermont views and truly appreciate farm-to-table fare. Our dear friend, Ira, dishes out a beautiful meal every weekend. We consider making a reservation at Cloudland Farm a must!

Red House | Go Explore |
We interviewed Red House at, what seems like, the beginning of their roaring success. These quality linen and waxed canvas goods are both attractive and functional. It’s no wonder why they’ve recently reached their goal on GoFundMe to construct a brand spankin’ new design studio!

Heavenly Hoecakes | Get Cookin’ |
Our hoecake recipe lured many eyes to our blog. This doesn’t come as a surprise… just look at these things! Can’t you smell their sweet and savory goodness from your screen? Locally harvested corn creates a flavorful batter and rustic texture, accompanied by a generous helping of balsamic maple glaze, sundried peppers, and smoked bacon. Fresh pears and peaches often appear when in season. Give the recipe a try for yourself! We promise a delicious result.

We’ve had an incredible time over the last 12 months bringing Cheddar & Gin to life. Our research and travels have blessed us with connections to passionate people, inspiring places, and amazing products. Still, we know there is much more this state has to offer. We look forward to continuing on this journey of featuring the best of Vermont! Be on the lookout for more stories to come, including foodie destinations, philanthropic farms, and mouthwatering recipes!

Eat & Drink, Go Explore

Heave Ho: Foley Brothers Brewing

04/06/2017

It’s no secret – we love Vermont beer! Last week, we featured our favorite breweries to visit. Today, we highlight one in particular. Foley Brothers Brewing is a mere hop over the Brandon Gap for us (an amazing drive, if we do say so ourselves). Beyond the gap’s vast Green Mountain views lies a small dirt road. Pay close attention not to miss it. A short distance off the main drag lands you at the Foley Brothers hub. Brothers Patrick and Dan are working out front, bottling a new batch of what we discover is Prospect to distribute in the coming days. Their father, Bob, is not too far behind, escorting us to the tasting room next door. Foley Brothers Brewing, as the name suggests, is a true family operation. And a business run by family makes for a most interesting story.


Bob had originally moved to Vermont with dreams of becoming an innkeeper with his wife, and soon after began producing his own wine here in the Green Mountains. Patrick and Dan returned to join and help their father in the Vermont winemaking business. Soon after, however, the boys propositioned a brewery, one that would start small in the family’s garage. This is the moment Foley Brothers Brewing began. With the help of their sister, Patrick and Dan started their very own nano brewery venture.

The brewery name, Foley Brothers, and their branding (which clearly celebrates a pirate theme) pay homage to their surname’s Gaelic roots.  The family has chosen names such as Mutiny and Rusty Musket for their brews as a clever salute to their family name, which dates back to the times of pirates and sailors. Patrick’s knack for brewery operations compliments Dan’s biology background, aiding in the recipe creation process. Their sister, Christine, also played a vital role in marketing as the brewery was getting off the ground. But why just name the brewery after the brothers? Bob chuckles as he says, “How do you name a brewery Foley Brothers and Sister?” Instead, the family honored their sister’s hard work and dedication by naming their first double IPA the Fair Maiden (definitely now a renowned product for the brewery). Christine runs with this title, as evidenced by the Foley Brothers Brewing Pirates Code hanging in the tasting room and signed in part by “the Fairly Weird Maiden.” All in all, the family bond and humor is noticeable at this brewery, and we can’t help but revel in the entertainment of it all. Reilly, the Foley’s dog, is another family member we cannot forget. Dubbed the “mascot” of the brewery, this cutie will accompany you around the grounds and take all the belly rubs you can offer.

In addition to the Fair Maiden, Foley Brothers also began brewing Ginger Wheat and Brown Ale as their premiere beers in 2012. It was the Fair Maiden, in fact, that Bob credits for putting Foley Brothers Brewing on the map. This beer earned an overall score of 98 – quite heartwarming and appropriate, considering the family significance behind this particular brew.

This nano brewery now operates on a seven-barrel system and still occupies the family garage. Plans of expansion are in the works, based on the growing popularity and demand for Foley Brothers product. However, we hope this operation remains in this humble structure for a bit longer. These down-home roots and familial ties are what intrigues us most about a place like Foley Brothers Brewing. Here, in the town of Brandon VT, two brothers and their family work together to create a product that has earned some very high and well-deserved national attention. Vermont has flourished in recent years to champion the microbrewery movement. To earn recognition in such a beer epicenter is not only noteworthy, but also downright incredible. If you have yet to try a Foley Brother product, we suggest wasting no time at all in finding one of their beers and trying it yourself (we suggest the ever-favorite Citrennial or Prospect for your first encounter).

Foley Brothers’ most recent concoction is Prawpah Ruby, a grapefruit-centric brew that has us screaming for sunny days and warmer nights. Organic skins and pressed grapefruit juice add to this not-too-fruity, light and refreshing beer. True to their distinctive beer profile, the Prawpah Ruby has a beautiful hop flavor. In addition to this glorious brew, we sip on a multitude of Foley Brothers IPAs in the tasting room (and you can too). The Foley Brothers lineup is so special, each IPA variety hosts a distinct character and dankness. IPA can no longer be considered a flavor unto itself. If anything, Foley Brothers Brewing has celebrated in the fact that IPAs can encompass a wide array of tastes.

For anyone in Vermont, especially those visiting us here in Woodstock, we highly suggest taking the scenic drive to Foley Brothers Brewing. Each and every member of the family and staff are ridiculously friendly, helpful, and down to earth. Stop by throughout the warmer months to take advantage of their outdoor space which includes a beer garden and pizza oven as well! Check their Facebook page for updates. In just five years, Foley Brothers Brewing has earned quite the reputable name for itself. This family’s tenacity has certainly paid off and will continue to serve the Foley brothers (and sister!) well in the future. For now, we will sit back, pop the cap, and enjoy a Prawpah Ruby as we wait for summer to arrive.

Eat & Drink, Go Explore, Stay Local

First Draft: Best Vermont Breweries to Visit

03/28/2017

Vermont is known for many things: beautiful barns, maple syrup, foliage, cheese, and…let’s not forget, beer. Over the past few years, the state’s beer culture has exploded! Creativity is flowing and the world is noticing. Brewers today are taking chances, unafraid of some really funky results. We celebrate these risk-takers! Vermont, in particular, houses a group of brewers eager to participate in the farm-to-bottle (or can!) movement. In addition to working with local producers, these breweries are openly experimenting with different techniques and flavors.

Many breweries now reside in our state of Vermont, from nationwide producers to dedicated microbrewers. We admit that this can feel overwhelming for someone looking to narrow down their brewski destinations. No worries. We’ve given some major thought to our brewery suggestions. Below, you’ll find our top picks for breweries to visit, not only to fill your growler, but to also sit and enjoy your tasting experience!

1. Hill Farmstead Brewery, Greensboro VT
Hill Farmstead has become an iconic name. Head brewer, Shaun Hill, built the brewery on his family farm, a destination which reflects Shaun’s heritage and humbleness perfectly. Believe us, he has a lot to brag about. Ratebeer dubbed Hill Farmstead Best New Brewery in 2010, and awarded them World’s Best Brewery three times since. Visitors travel from all over the world to pay homage to Shaun’s beer genius. What’s more enticing – a recent renovation to the brewery resulted in the expansion of a top-notch tasting room and brewing facility. We suggest grabbing a growler of their rotating Society & Solitude while in the Northeast Kingdom.

2. The Alchemist, Stowe VT
Cans are this brewery’s jam. Heady Topper cans, to be exact. We practically covet this brewery’s goods, making sure to share only with those we know to appreciate it. The Alchemist draws crowds who willingly gather hours before opening, just to stock up on their delicious beer. Visit the brewery for a tasting, take-home beer, or even some Alchemist swag (the mad scientist graphic is one of our favorites). Focal Banger is another top-notch brew we suggest picking up while visiting the brewery!

3. Foley Brothers Brewing, Brandon VT
A short distance off of scenic Route 7 lies Foley Brothers Brewing, a producer of whom we remain big fans! The obsession began with their Ginger Wheat and grew to include many of their other libations, including Mutiny and Citrennial! The humble, yet bustling brewery offers a variety of tasting and nibbles! Take a beautiful drive and visit this tasty destination.

4. Fiddlehead Brewing CompanyShelburne VT
Another stop along the beautiful drive down Route 7 should include Fiddlehead Brewing Company. Amongst the top-ranking breweries mentioned above, Fiddlehead holds their own on the BeerAdvocate Rating List. Seasonal selections are always available on tap at the brewery, in addition to their flagship brew, Fiddlehead IPA. Fiddlehead’s tasting room can fill your growler while pouring free samples of their current brews. We particularly like Second Fiddle and Mastermind. Be warned – their specialty cans sell out quickly!

We can’t wrap this up without mentioning a few breweries worth keeping your eye on. After all, the beer world is constantly growing and evolving here in Vermont. We’ve rounded up a few of our favorite up-and-coming breweries below.

River Roost Brewery, White River Junction VT
We’re so happy to have some quality brew practically in our backyard. River Roost has been gaining some major attention. They were named to BeerAdvocate’s Class of 2016 for Best New Breweries!  Well-deserved attention, for sure. Stop in to taste one of a few brews they have on tap each week, and take home a growler of your favorite! We’re partial to Más Verde.

Foam Brewers, Burlington VT
We’ve been hearing big things about this Burlington brewery. Foam Brewers has accumulated a rapid and enthusiastic following, all vying to taste the next funky mixture being served. We’re looking forward to visiting ourselves!  And, they are also a BeerAdvocate Class of 2016 Best New Brewery!

Frost Beer Works, Hinesburg VT
Our friends over at Hops N’ Barley rave about this beer, and we couldn’t agree more with their sentiment. Frost is producing some really fantastic beer as of late, including Lush Double IPA and Junior IPA. Sip a pint, grab a few bottles, or fill a growler while visiting this tasting room!

Upper Pass Beer Company, Tunbridge VT
Conceived by true Vermonters, Upper Pass resides in the hills of Tunbridge. This craft brewery is small, yet mighty. We truly enjoy tasting their brews and can’t wait to see how they evolve! As a side note, Upper Pass also roasts their own coffee beans to add to their beer, as well as for non-alcoholic cold brew. This coffee is sold under the name, First Branch Coffee.

 

Have any other brewery suggestions? Feel free to reach out via social media or email. We’d love to hear your favorites!

Eat & Drink, Stay Local

Foraged Flavor: Fable Farm Fermentory

03/23/2017

Picture this: a live band serenades us as we peruse the goods of local makers and producers under a large, open tent. Little ones run about the vast field as the sun slowly sets behind them. Feast & Field Markets are a sign of warmer days and lazy evenings, outdoor play and leisurely picnics. We amble past abundant flowers, jugs of kombucha, made-to-order tacos, flavorful ice cream, and…of course, Fable Farm Fermentory wines and ciders! All are housed in this one space, creating an atmosphere we could easily describe as the perfect summer night. 

In part, Feast & Field is a celebration of Fable Farm, the collective of which it is a part, and the cider wine produced in its very own fermentory. The amount of activity and liveliness surrounding Fable Farm is utterly incredible. Farmers, artists, consumers…all are drawn to the Piana brothers and the world they’ve helped create in this little corner of Barnard VT. 

Christopher Piana pursued organic vegetable farming after college. Struck by the bounty of the land, its cyclical seasons, and the healthy diet earth’s rotation fosters, he felt inspired by the act of tending to a terrain that so naturally promotes a healthy lifestyle. Christopher, his brother, and their fellow partners openly share their food philosophy – rich in raw and fermented vegetables, as well as locally pasture-raised meats. With the help of other members in their farm collective (including Kiss the Cow Farm and Eastman Farm), Feast & Field is just one way in which Fable Farm celebrates the seasonal bounty by sharing with each other and the public.

Fable Farm Fermentory describes itself as a group of “farmers, growers, herbalists, chefs, winemakers, and artists” who initially utilized their land as a vegetable CSA venture. While in the midst of raising vegetables, the farm also became interested in the fermentation process of the foods they were growing. This goes hand-in-hand with the vivid apple and cider-making culture in and around Barnard VT. Quite fortuitously, Christopher and his team discovered ancestral fruit trees on the land – a rather rare find, as these trees evaded the mass cutting that occurred in our country during Prohibition. Fable Farm Fermentory currently makes their cider from these wild, abandoned, cultivated fruit trees. They’re found anywhere from on the farm to neighboring fields, forests, backyards, and orchards. Since their beginnings in 2008, Fable Farm has also been tending to their newly planted nursery trees, which continue to take root for future harvests. 

Christopher describes his libations as living wines made from local fruits, herbs, saps, and honey – a true reflection of the seasonal bounty. In addition to their commitment to local flora, Fable Farm Fermentory also prides itself in using native yeast fermentation in their process. This, Christopher believes, “allows the wine to better reflect the place from which it rose.” In keeping with the ingredients’ natural state, Fable Farm Fermentory does not filter or use sulfites. The result is a variation of dry ciders, cured and matured in the Fermentory’s very own aging cave. They use an array of fermenting mediums, including natural oak barrels, stainless steel, and glass. Fable Farm exercises both ancestral and traditional methods for making sparkling cider, and also experiment in fermenting with extended fruit skin contact and infusion. The infusion – that’s what we find to be one of the most fascinating parts of Fable Farm’s fermentation process. Christopher lists locally-foraged ingredients they may use, such as elderflower, currants, and dandelion. With the addition of maple and birch sap meads, Fable Farm’s repertoire seems to just keep growing. Today, old world recipes like honey-apple, honey-grape, and honey-maple wines age amongst the many barrels in the Fermentory’s cave.

The organic edibles grown and fermented by Fable Farm allow for some truly special events to be held at the Fermentory! Weddings are among the most memorable, we think. The Fermentory provides an idyllic venue – organic fields speckled with blossoming apple trees, fresh ingredients from the terroir itself, and plenty of barn space to celebrate new beginnings!

Fable Farm hosts tastings and tours several times a month, in addition to multi-course meals with cider and wine pairings. Christopher notes, “We delight in providing a fluid bridge onto the farm and into the Fermentory for guests to intimately immerse and engage all their senses.” Warmer months also welcome an opportunity for the Fermentory to host farm lunches. Take a midday break and munch on some farm-fresh goods with fellow farmers, interns, locals, and visitors. And of course, we highly recommend their Feast & Field Markets throughout the summer. Having gone many a time, we can’t praise these events enough. 

In fact, Fable Farm asks you to join them this Saturday, March 25th from 3-5PM for a tasting at the Fermentory’s barn! They’ll be pouring flights of newly released apple wines and late-winter tapas (meatballs, prosciutto, farm pickles, and cheeses – YUM!). Bottles and cases will also be available for purchase. If you’d like to stick around, Fable Farm Fermentory will be hosting a dinner after the tasting. RSVP for dinner, and preferably for the tasting as well, by emailing info@fablefarmfermentory.com.

At first glance, it appears that Fable Farm has their hands in many things – from markets, to farming, to fermentation, to events. However, taking a small step back, it’s easy to see the harmonious fluidity between food, farm, and community which Fable Farm Fermentory wholeheartedly supports. We love their markets, truly enjoy visiting the Fermentory, and like sharing their ciders and wines with friends. Their libations are unique, and most likely different from anything your friends have tasted before. Pick up a bottle at a local market or go visit the farm yourself – both are an experience you won’t want to miss.

Eat & Drink, Stay Local

Dinner with an Impact: Change the World Kids

03/16/2017

A recent visit from storm Stella has made it clear that winter is not quite done with us yet. Slow clap for the groundhog…he definitely called this one. Snow continues to cover our roofs and lawns, reminding us to be patient as we eagerly await spring in New England. For now, we embrace the outdoor beauty and seek refuge in our weekly gatherings at a local church, where the Change the World Kids host Anti-Cabin Fever Dinners every Wednesday throughout the winter! 

Local Anti-Cabin Fever Dinners are the perfect excuse for our neighbors to withdraw from their respective fireplaces and gather as a community. Attending such events has become a special Terwelp family tradition with friends throughout the years. These Anti-Cabin Fever Dinners provide those who attend with three-course meals prepared by CTWKids and a volunteer chef from the area. Each week, a new chef joins the kids in the kitchen to help raise money and spread the word of CTWKids. The dinners quickly become anticipated events in which we stop to relax and gather, mid-week, with friends or family. Now, as the anti-fever season comes to a close, we preciously await the final few dinners left on the calendar. We have undoubtedly come to consider these meals very special occasions, which cumulatively help support our local group of Change the World Kids.

Each Anti-Cabin Fever Dinner donation contributes to the Change the World Kids’ annual trip to re-forest Bosque para Siempre, a migratory rain forest in Costa Rica. Their re-foresting, in turn, helps support our local migratory songbirds, in addition to other native forest species. As such, each meal served is a step toward a worth-while environmental cause that has piqued the interest of our local Woodstock middle and high schoolers.

Our CTWKids also do a large amount of community work here in the Upper Valley. They are all true community leaders, who care about helping local individuals and organizations in need, as well as maintaining the natural world around them. Food justice is just another branch of CTWKids’ mission. The kids aim to create and strengthen local systems and resources, in addition to providing hands-on assistance to promote sustainable lifestyles. One example of this, which we find very cool, includes the CTWKids root cellar. The cellar utilizes earth’s insulation to keep produce at a constant humidity and temperature throughout the cooler months. We call this a long-term solution. Local farmers helped create this special cellar, which now keeps produce throughout the winter without using non-renewable energy or an extravagant cooling system. Pretty neat, right?

March 15th marked the Anti-Cabin Fever Dinner now annually orchestrated by our very own Rick Terwelp of The Jackson House Inn! With ample help from our Change the World Kids, Rick prepared a three-course meal consisting of wild arugula salad, Welsh rarebit, and savory apple tart.

Wild arugula and baby greens started the meal off with a bang. Rick tossed the salad with delicious parmesan, pickled onion, beet chips and candied pecans.  Then the kids added a little pile of cheese to top each bowl.  We had shaved the cheese from this giant wheel earlier that day – yum!

Considering the snow that had fallen the day before, nothing quite satisfied our bellies like a warm and luxurious bowl of Rick’s Welsh rarebit. The kids helped coat pieces of toasted sourdough with a warm emulsified cheese sauce and sprinkled slow-roasted tomatoes, sweet onion, and candied bacon on top. A quick sprinkle of organic microgreens and a drizzle of balsamic, and there it was, delivered to each guest – a true rendition of our Jackson House breakfast! Lucky for you, we’ve written our Welsh rarebit recipe here.

Rick and the kids concluded the meal on a high note – with a savory apple tart. They added a filling of currants, cranberries, and apples to a mixture of garlic, onion, and thyme (savory!). Before baking, the filling was wrapped in pastry dough and and topped with toasted pumpkin and sunflower seeds. Our fellow diners tried to put their finger on the “spice” that made this dish so savory. In fact, the secret was the apples playing off the sweet roasted garlic. A dollop of vanilla bean gelato atop each serving made this savory apple tart a home run.

We are honored to have contributed to a meal put on by our local Change the World Kids. Their contagious energy and enthusiastic buzz create an overall cheerful and joyous vibe throughout the dining room. Yesterday’s dinner was a complete success because of them! Community, passion, and food – all were abundant last night. Thank you to CTWKids and our community for another incredible Anti-Fever Dinner.  

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