Vermont Winter Vacation Guide 2008 - (Page 11) sine in a Rural State By Ann Zuccardy Bistro Henry's Crab Cakes 1 LB CRAB MEAT, PEEKYTOE OR MAINE (JONAH) ALL LEG 1 BUNCH SCALLIONS, SLICED 1 EACH RED AND GREEN BELL PEPPER, DICED 7 SLICES FRESH WHITE BREAD 1/2 C MAYONNAISE 1 TBSP DRY MUSTARD SALT AND PEPPER TO TASTE CORN FLOUR (FOUND IN NATURAL FOOD STORES) BISTRO HENRY'S PHEASANT SPRING ROLL Bistro Henry: Manchester Looking for an award winning wine list and kudos from Gourmet, Wine Spectator, Food & Wine, Vermont Magazine, Wine Enthusiast, Fodor’s, and AAA? Look no further than Bistro Henry in Manchester. This chef-owned restaurant specializes in an eclectic mix of dishes from southern France and northern Italy served with a healthy helping of Vermont hospitality. In the summer, chef Henry Bronson hosts weekly barbeques with pulled pork and maple cider chicken. Indoors or out, linger over pheasant and shiitake mushroom spring rolls, duck breast, veal medallions wrapped in pancetta, or sautéed sweetbreads. Dina Bronson (Henry’s wife) provides the perfect end to your meal with profiteroles or gooey chocolate cake served with homemade chocolate malt ice cream. If you want to take home a little taste of Vermont, Dina’s famous hot fudge is available for purchase. But beware, the hot fudge jar may not make it home unopened! If you’re a seafood lover, you must sample Henry’s signature crab cakes. Finely chop up bread slices into bread crumbs. Combine crab, scallion, red pepper, bread crumbs, mustard, salt and pepper. Let stand 15 minutes. Mix in mayo until proper consistency. Form into patties of desired size. Lightly dust with corn flour. Pan fry till golden brown, on both sides, in vegetable oil. fashioned tin ceiling, and the sweet aroma of garlic, hand tossed pizza, and steaming, generous plates of pasta. From New York thin crust pizza baked in a wood fired oven, to antipasto, calzones, and baked pasta dishes topped with thick mozzarella, Colatina Exit combines the finest quality ingredients with traditional old world cooking techniques. Sunday night is family night at Colatina Exit with Marko, the Master of Illusion performing tableside magic to delight grown-ups and kids alike. Open for lunch, Sunday brunch, and dinner, Colatina Exit is the perfect stop for a romantic dinner for two or a family outing. www.VermontVacation.com Black Sheep Bistro: Vergennes There’s no need to travel to Montreal or France when the Black Sheep Bistro in Vergennes is serving dinner. Open seven days a week (except Christmas and Thanksgiving) and offering outdoor seating when weather permits, you might forget for a moment that you’re in Vermont and imagine yourself in France lingering CONTINUED ON PAGE 12 BLACK SHEEP BISTRO'S TUNA TARTARE & SALAD 1-800-VERMONT 11 http://www.VermontVacation.com
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