From Our Editors
Cuisine En Locale: A User’s Guide
- Salad: roasted Red Fire Farm beets, housemade pickled cauliflower, and Vermont Creamery goat cheese
- Side: callaloo featuring Red Fire Farm greens, carrots, potatoes, and cherry tomatoes roasted with Tendercrop Farm onions, pickled asparagus, North Star Farms’ peppers, and Mapleline Farm heavy cream
- Entree: SKy8 shrimp and vegetables simmered in seasoned Valicenti Organico tomato water and housemade vegetable stock, then served atop grits made with Four Star Farms’ cornmeal, Cabot Creamery butter, Mapleline Farm milk, and Robinson Farm’s Prescott cheese
- Dessert: berry-rhubarb cheesecake made with housemade vanilla extract, Pete & Gerry’s organic eggs, Stillman’s Farm raspberries and strawberries and Red Fire Farm rhubarb with a cinnamon-honey-cranberry compote and a housemade crust
Event Spaces: Housed in the former Anthony’s Function Hall, when Cuisine En Locale isn’t providing catering and meal-delivery services, guests are entertaining in its large ballroom and casual lounge. Although the event spaces can be rented out for parties and other special events, the venues frequently host live-music performances from acts such as Andrew WK and Hutch & Kathy of The Thermals.
- There are no set hours, so always call ahead. Better yet, make an appointment to stop by.
- Planners, be warned: Cuisine En Locale’s menus for weekly food delivery are created the same day they are cooked, just in case farmers provide unexpected ingredients.
- Food-delivery recipients can choose Vegevore, Omnivore, or Carnivore shares. However, in order to keep prices low, the cooks cannot accommodate dietary restrictions.
- Each time volunteers help at the catering company, they earn credit toward a ONCE a Week meal-program share.