The leaves are turning, early it seems, and around here that means more people from other places will be showing up to see them. Every small town and village tries to get those people to stop, linger and spend money by hosting craft fairs, food fests, art shows, etc. and ours is no exception. My friend Eugene and his pal Purly are looking to get in on the action with a booth on the green where they can offer up real, honest to goodness Vermont food, educate folks about a different way of life and maybe make a few bucks along the way, even though their first experience with food and outsiders didn’t go very well (see “Eugene, Purly and Chef Gordon Ramsay“).
When Eugene stopped by this week, searching for ingredients, I was happy to help. Unfortunately, he and Purly originally wanted to serve up Teriyaki Beaver on a Stick but beaver season doesn’t start until November and all I had to offer was a couple of frozen hind quarters (freshness is of utmost importance). They were, however, able to come up with an authentic recipe they could use and for which I can provide ingredients in abundance. It’s a win-win, as they say. Continue reading