Martha's Stone Soup

Cook’s Notes February 23, 2010

Greetings,

Cooking classes have been fun and eventful. With all of the preparation I put into them, I still seem to manage a slight miscalculation recoded in my hand out recipes, which is corrected during the class. I am reminded of a very old Julia Child episode when her first omelet was not cooperating. She simply pitched it under the counter and started over. I believe we learn best through experience. It is a joy for me to share my kitchen and expertise and yes my flaws also with my guests during my classes.

Best to all,

Martha and family

Upcoming events

Sunday, March 7^th 4 PM, Corning beef for St. Patrick’s Day. $50 per person limit 10

In this class I will teach the process of corning beef brisket, traditional vegetable garnishes for the meal and we will make Irish soda bread. Upon completion we will have tastings of all that we have worked to prepare.

Wednesday, March 17^th, St Patrick’s Day

In addition to the regular Wednesday menu I will be offering in house corned beef dinner. The beef is Vermont raised and grass-fed. Traditional vegetable accompaniments and Irish Soda Bread, all made fresh, $20.

Tuesday, March 23^rd, 5:30, Dessert Class. $35 per person

Teresa will be directing this class with my assistance. We will be preparing Crustada, a free form individual fruit pastry, Crème Brulee and flourless chocolate cake. We will enjoy all of the desserts complimented by a glass of Brigantino, an Italian red sparkling dessert wine.

Piano music every Saturday night with Steve Lanzillotta from 6 to 10

Friday night entertainment starting March 19^th with James Gordan acoustic guitar and Marie Gonzoles vocal

I will be serving Easter Dinner, Sunday April 4^th, seatings at 12 noon and 3 PM

Music with James and Marie. The menu focus will be local and organic foods.

Regular business hours Wednesday 5-9 with the Martha’s Galley menu

Thursday, Friday and Saturday 11-2:30 and 5 -10

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