Long known for Vegetarian, Vegan, and specialized, individualized menu plans, the article below is focused on one of our favorite things to do for vegetarian and non - vegetarian guests.
All breakfasts begin with servings of fruit and choices of tea, good local coffee, local cidar, not-so local orange juice, and sometimes other juices.
As much as possible, we serve meat on the side so groups of people traveling together, some veggies, some not, can share the breakfast choices
Jay makes a fabulous eggs benedict based around salmon rather than ham
As much as possible we serve our own maple syrup and some veggies raised in our gardens each year. Sausages and bacon come from close neighboring farms where we know the animals are treated humanely.
Vegan Breakfasts at Piesweet potato based waffles with Jay's homemade or other local maple syrup
Fruit course followed by:
and with fruit syrups or preserves
tofu and herbs stir fry
with local bagels, homemade vegan muffins, or one of Vermont's many artisanal breads
spinach tempeh with locally made spinach tempeh from Rhapsody in Cabot Vermont
Burlington Free Press
Friday, December 25, 2015
by Candace Page
MARSHFIELD Jay Moore and Jude Sargent met one day in 1983 as they picketed the General Electric factory in Burlington to protest the plant's manufacture of Gatling guns for the U.S. military.
Sargent was arrested twice. "Yeah, that impressed me," Moore jokes now. He himself was arrested some time later during a sit-in at the Winooski office of U.S. Sen. Robert Stafford.
Love blossomed. Marriage ensued. In 1985, the two social justice activists blended their households. Sargent had been living in a commune in Plainfield, Moore in a cabin in Adamant, and purchased a farmhouse in the hills of east central Vermont.
This house, too, had been a 1970s commune called Pie in the Sky. The couple's plans for reviving some form of communal living did not come to pass.
We joined them for a morning meal on a closed-in porch looking out over a classic Vermont vista of hill farms. Sargent’s baked organic apples from trees right outside the window followed her homemade scones and hot coffee. And that was just for openers.
Moore, the main course chef, laid out a feast of local no-nitrate bacon and braised locally raised shiitake mushrooms. The piece de resistance was a gorgeous, puffy smoked cheddar soufflé with roasted red peppers.
This was possibly the best thing I've ever eaten at 10 o'clock in the morning: savory and mouth-filling yet light, with sweet peppers perfectly complementing the smoky cheese. Happily, the soufflé was also intensely local, concocted of Grafton smoked cheddar, local organic raw milk, and eggs from nearby Stilbroke Farm.
Local, yes; rustic or amateurish, no. Moore's recipe is based on Julia Child's cheese soufflé from Mastering the Art of French Cooking, and he is an expert.
(Photo: CANDACE PAGE/For the FREE PRESS)
Jay Moore and Jude Sargent combine their work as social activists with hosting guests at their bed-and-breakfast in Marshfield, a 19th-century farmhouse that once housed Pie in the Sky commune.
Too many cooks are soufflé-wary, fearing the concoction will not rise or will collapse before it reaches the table. In fact, soufflés are incredibly easy to make and " if Child's instructions are followed" just about foolproof.
In nearly two decades, Moore says, he's only had a soufflé fail once, when he was making two at once and visiting with an old friend at the same time. He describes soufflé as his signature dish.
"I must have made a thousand of them by now," he said. "You'd be surprised how many people have never tasted one."
Or, if you are truly deserving, a smoked cheddar soufflé.
Smoked cheddar soufflé*
*Adapted from Mastering the Art of French Cookingby Julia Child and collaborators; Alfred A. Knopf, 1966