In Issue #14: Winter 2024

After a tough summer in Vermont and with the stress of the traditional November and December holidays behind us, it’s time to entertain with friends in high places as we dubbed this issue. Included are our annual Liquid Assets features and a focus on community butcher shops and markets, the source for many of the recipes detailed throughout our pages.

In “Edible Reads” we feature Cassoulet Confessions: Food, Friends, Family, and the Stew That Saved My Soul by Sylvie Bigar. This fabulous one-pot meal will certainly impress your guests. Boy—I can relate. The first time I had cassoulet was many years ago for a Christmas Eve dinner at my sister-in-law’s parents’ home. I had no idea what it was being served—but—with my very first taste I knew it was something special and I knew it wouldn’t be my last experience. Some meals are just etched into your memory, and this was clearly one of them. January 9 is National Cassoulet Day but you can enjoy this dish any day throughout the season.

Further knock the socks off your guests with a French dessert by Chef Robert Barral of Café Provence. For morning treats, prepare the scone recipe by Fat Sheep Farm, and for a second dinner, delight your company with a lamb ragu pasta recipe developed by Josh Turka of 5th Quarter Butchery & Charcuterie. Refer to Nancy Koziol’s pairing guide for your wine selections and to Mad River Distillers, Caledonia Spirits, BHAKTA, TÖST, and Wolfpeach for hot and cold alcoholic and alcohol-free libations.

Special thanks to Grateful Hearts and all its volunteers in the heart of my community and to Maria Reade who pulls it all together. And read “Last Bite” to see what’s interesting!

As always, I am grateful to Maria, our writers, designers, and especially to you and our advertising partners who make these pages possible.

Enjoy our winter season, 
Marcia Lissak