Events
FREE Cookie and Milk for kids 12 and under at La Brioche.
10 am to 2 pm, Sunday, October 19.
While there, you can help Vermont’s children by donating to the Vermont
Campaign to End Childhood Hunger. Maisie Howard, Development Director,
will be on hand to answer questions and accept donations.
Search for the GOLDEN TICKET
Pick up a La Brioche brochure at participating retailers while shopping
downtown during Montpelier’s Moonlight Madness on Thursday, October 16. Hidden
inside, you may uncover one of the few “Golden Tickets” that can be
traded for a Jumbo cookie during our Cookies and Milk Event.
La Brioche
89 Main Street, Montpelier
802.229.0443
Join us for a Beer Education Seminar featuring the the brewing experts at Magic Hat Brewery. The evening will include an insightful presentation and discussion, light food, and beer tasting.
Class participants receive a 20% discount on dinner (excluding alcohol) at the Main Street Grill & Bar directly following the class.
$35 per person, plus tax and gratuity.
Space is limited, so call 802-229-9202 and make your reservation today.
Reception at 6 pm
Dinner at 6:30 pm
Born in San Francisco and raised in Sonoma County, Hook & Ladder Winery principal Michael De Loach grew up in the wine business: he started working in the vineyard at age 11 and in the cellar at 15. He served as president of De Loach Vineyards from 2001 to 2004. Hook & Ladder Winery employs a very simple philosophy around wine making: craft exceptional wines, from the highest quality grapes, that people love to drink. Join both Michael and NECI's Academie Culinaire de France Gold Medal Winner, Chef Michael Gunyan for a six-course dinner that is sure to be memorable.
$75 per person, plus tax and gratuity.
Space is limited, so call 802.764.1413 and make your reservation today.
Hook & Ladder Wine Dinner Bill of Fare
Pass Appetizers
Cider Braised Rabbit Bouchée
Smoked Artic Char Crêpe, Ginger Tomato Relish
Aged Grafton Cheddar Gougère, Apple Cranberry Chutney
Hook & Ladder Chardonnay 2007
First Course
Seared Sea Scallop
Caramelized Pineapple, Almond Tuile, Foie Gras Beurre Blanc
“Tillerman White” 2005
Second Course
Roasted Vermont Quail
(Cinnamon) Butternut Squash Purée, Forest Mushroom Ragoût, Cranberry Pinot Noir Reduction
Pinot Noir 2006
Third Course
Braised Veal Cheek
Aged Cloth Bound Cheddar Risotto, Cipollini Onion Rings, Cured Tomato Jus
Sweetwater Merlot, Chalk Hill 2005
Fourth Course
Sous Vide Duck Breast
Crispy Cracklings, Wilted Arugula, Orange Peel & Clove Bordelaise
“The Tillerman” 2006
Fifth Course
Variation of Lamb
Herb Loin Chop & Green Peppercorn Tender Shoulder “Baklava”, Fava Beans, Brown Butter Carrot Purée
Sweetwater Zinfandel 2006
