What an amazing meal Gene and I were served in Montpelier last night at the NECI dining room. I had the Yak Bolognaise, hand tossed with pasta, two tomato sauce and cheese. There was also a Cassoulet with pork that had been raised by Chef Tim. Tim told us that he was inspired to raise his own pigs after attending Terra Madre in Italy. A Warm Autumn Salad with bitter greens and roasted beets was memorable. There was so much food, all of it special, like Butternut squash roles and a squash ragout. The "to die for" was a dessert of fragrant Pear Clafouti, lightly sweetened with maple creme anglaise. Chef Martha has promised to send me the recipe. To round out the end of the meal, a table was set up with all kinds of milk to taste, and an assortment of chewy cookies. Cheers and gratitude to all the students, teachers and volunteers for such a great meal.
Linda Fialkoff
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