~ from our March 2020 Newsletter ~
Raclette. On tap. It’s still cold outside!
We have had so many requests to keep the Raclette on the menu, and that is what we will do. Our exclusive selection of wines from the French and Italian Alps are still flowing, while they last. But there’s more!
Wild Salmon caviar with our homemade buckwheat blini. The pitcher holds a bit more melted butter, if desired.
Email us at remedywinebar@gmail.com or call us at 802-659-4480 to save a table!
Latest cure (Remedy)?
We are now making our own cured duck breast, so think prosciutto but richer; featured on our charcuterie plate, along with Lomo Iberico and Saucisson a l’Ail.
House-cured Gravlax (Swedish for yummy salmon)
And our popular Beet Tartare with a cured Egg Yolk. Too delicious, too much to explain here.
Pickled Figs (cured? Discuss) with our own Ricotta and Pistachio Oil. Oo la-la. And not cured, but a scrumptious ending to your evening: Traditional Tiramisù and everyone’s favorite, Almond Rum Cake. We will also be adding a specialty from the Jura; Tarte Jurassienne, an apple hazelnut tart made with Macvin, Jura’s little-known brandy-fortified grape juice! A delicious aperitif, or unique accompaniment to our desserts. Just ask.
Phases of the Raclette
Now it’s time again to visit our Spoonwood Cabin Wine and Cheese Shop on Saturday and Sunday afternoons for the best local cheese in Vermont! And by local, we of course mean made and aged here. We are also adding, here and there, other artisans’ wonderful cheese. At the moment, we are featuring Gore-Dawn-Zola, our absolute favorite blue/gorgonzola. It’s nutty, elegant and not too strong. Made by expert Dawn Boucher, at Boucher Family Farm up north. We wish we could make a blue right here, but that particular blue mold necessary colonizes on all other cheeses! Don’t ask. We prefer to keep our caves filled with white bloomy molds just right for our Cabinbert, St Em, Hex, etc. You know, all you’re favorites. And there ends today's lesson. Also available is Raclette! When that half moon of lusciousness necessary for the Raclette machine decreases to a waning crescent, we are able to offer you that hard-to-find fromage. Win Win, we’d say. BTW, the mountain still has plenty of snow (we know, we were there) so make a reservation for Friday or Saturday night after a lovely spring ski day, and we will pamper you till the (dairy) cows come home.
Email us at remedywinebar@gmail.com or call us at 802-659-4480 to save a table!
Remedy Wine Bar is open Fridays & Saturdays, 5:30-close.
Reservations: 802 659-4480 or remedywinebar@gmail.com
3090 VT Route 100 Jacksonville, VT 05342
Spoonwood Cabin Wine and Cheese Shop is open Saturdays and Sundays from 12-4:00.
See you soon!
Nancy and Kyle
If after you join us you feel the urge to write us a review, we'd really appreciate it. And we thank all of you who have already contributed to our 5 Star Club!