Yes, along with pregnancy come cravings.  The good news is that I know exactly who to run to for these crazy cravings, the bad news is that I have a lot of crazy cravings.  This is the latest craving.  Girl Scout like Truffles made in house.  Somoa, Tagalong and Thin Mint!  Currently on our menu for all that are currently craving these yummy treats!

We have decided to expand the Valentine’s Day menu choices. Choose one each from small plates, main plates, sweet plates – $35/pp. Add a bottle of anciano tempranillo, entwine chardonnay, friexenet cava for $25. Deal runs from Thursday the 9th through Valentine’s Day.

In addition, we’ve added a few dishes to choose from: Salsify Soup returns. zucchini mushroom and gruyere risotto with pita crostinis. mixed berries with creme fraiche and housemade shortbread cookie, girl scout cookie truffles, sweetbreads, duck confit, and maybe a few other surprises.

Well, what can we say?  We had some awesome moments on our food truck, MAX.  It all began in Spring of 2010 when we thought we would just do one more crazy thing and run a food truck.  We had some crazy awesome days on the truck.  We want to thank you for all the love you showed MAX whether it was raining, hot as hell, snowing, etc you all came out to try our bulgogi, pork belly po’boy, veggie wrap, beer battered fries and so on.

BUT

We had to make a decision this past winter to say goodbye as we are expanding and need to focus all of our time and energy on this expansion.  We are expecting our second baby in July!  Charlotte, our first born will have to learn how to cook for her baby sister or baby brother very soon!!!

Every two weeks Chef Tim Ma prepares a “Tasting Table” for 6 guests.  Today is Tasting Table 2.  Here is the menu.

course 1: foie gras torchon, housemade jam, pickle back

course 2: grilled baby octopus salad, agrodolce sauce

course 3: sweetbreads (still undecided on setup)

course 4: lion stout cake, bailey’s whipped cream, walnut brittle

Next Tasting Table 2.22.12

Thanks Angela and Ingrid!

2 medium butternut squash from your local farmer’s market
2 medium red onions
2 tbsp butter
chicken stock to cover
4 parsley stems
4 thyme
10 black peppercorns
2 garlic cloves
2 bay leaves
3 tbsp kendall farms creme fraiche
2 tbsp cinnamon
1 tbsp nutmeg
1 tbsp clove
1 tsp cardamom
1 tbsp salt
1/2 cup brown sugar, packed

We use local butternut squash from Tuscarora Organic Growers, but butternut squash is easily available from many local producers.  Second, we use a creme fraiche from Kendall Farms in California that holds up well to being heated without breaking.  I’ve never tried with Vermont Butter and Cheese Creme Fraiche but I think it should probably hold up fine as well.  I would maybe cool the soup slightly before incorporating the creme fraiche.  Lastly, you need an excellent blender to give this soup the creaminess that we get a the restaurant.  A commercial VitaMix blender is what we use at the restaurant.

1.  Peel, then cut the butternut squash at the base of the neck.
2.  Firmly holding the bulb of the squash, cut in half and scoop out the seeds.
3.  Cut the bulb and the rest of the neck of the squash into 1-inch by 1-inch cubes.
4.  Slice the onions along the grain thinly.
5.  Wrap parsley, thyme, garlic, black peppercorns, garlic, and bay leaves in cheesecloth and tie tightly with kitchen twine.
6.  Melt the butter in a large stockpot, sweat the onions over low heat until they are translucent.
7.  Add the squash and coat with butter and onions.
8.  Cover with enough chicken stock to just come over the squash.
9.  Add cheesecloth with aromatics.
10. Bring to a simmer and simmer for 20 minutes or until squash is tender.
11. Remove cheesecloth of aromatics and discard.
12. Working in batches, ladle squash into blender and cover with enough liquid.
13. Leave an air gap in the cover of the blender to prevent hot soup from splashing out after blending.
14. Starting from low speed, move up to maximum speed slowly until soup is smooth.
15. After completing all of the squash, add creme fraiche, spices, and sugar, and whisk until incorporating.
16. Taste and adjust as necessary.

First Course -Potsticker

Second Course – Foie Gras Pate

Third Course – Duck Confit

Fourth Course – Strawberry Shortcake

For reservations please e-mail Joey@mapleaverestaurant.com

*menu subject to change upon availability

We have been so lucky to be able to establish great relationships with our farmers.  In 2011 we were even more lucky to be able to tour some of these farms and get a first hand look at all they do.  Here are some pictures of our tours.