Confit also generally implies that the product to be preserved is slowly cooked in its own fat. By that logic there is no true tomato or onion confit and the same would hold true for cheese and shrimp. Potted meat doesn't have to be...
I guess the real question is whether you get to use dairy and eggs?
If so, then cheese polenta with a mushroom vin blanc and a nice herb salad on top. Maybe even a vegetarian take on shrimp and grits with nuts replacing the shrimp. I...
Vermont is known for cheese, maple syrup, beef, apples, locally grown, sustainable foods. You can get any kind of cheese made by Vermont artisan cheesemakers. You can get tremendous black angus beef. Cheese board has been said already....
For roasts of all kinds I start as hot as my oven will go, 500'F in a convection oven is perfect. Heavily season the outside and roast for fifteen or twenty minutes. Then turn the oven down to 300'F or so and take it to 120'F internal....
The best barbecue for barbecue sake is definitely Allen and Son's (Highway 86), but everything else there is lacking. The best barbecue for everything else is The Barbecue Joint (Weaver Dairy Rd.).
For upscale dining Fearrington House...
As others have said Marsala is a very sweet dessert style wine. So, go ahead and buy a bottle. Use it when it's called for and keep it in a dark place when it's not. It'll last a long, long time.
Growing up in Kansas City we didn't call them hotdish, just casserole. My family's favorite was a combination of ground beef, american cheese, egg noodles, and a splash of teriyaki (I think). I always abhorred that meal and my father...
