Hello Vermont State Society — Some upcoming VT events that you may be interested in knowing about:
January 28, 6:30pm-8:30pm Emily’s List is holding a fundraiser for Secretary of State Deb Markowitz. Further details are online here: Markowitz Invitation
February 27, 8pm St. Albans native Michele Choiniere is performing Franco-American Music from Vermont in Alexandria, VA with the Folklore Society of Greater Washington. Further details about the performance online here: Michele Choiniere Flyer
Save the Date: Tuesday, March 2, 2010 (VT Town Meeting Day) VTSS Annual Meeting 6:30pm-8:30pm TBA
The VTSS’ holiday party — our last event of 2009 — took place at the 701 Restaurant in downtown Washington. With a specially designed Vermont menu by 701’s VT Chef Adam Longworth (see below), the group enjoyed great food and great company. Thanks are due to VTSS Vice President Alyson Richards for planning the event and to Magic Hat for a generous donation. Happy holidays to all!
Final Reminder: Thursday evening VT State Society Holiday Party at 701 Restaurant. Click here to see the full details and purchase $40 tickets via Paypal or credit card.
Now, some have asked: Who is Chef Adam Longworth? What is on his menu for the party Thursday night? Well, here are some answers…
In a glowing review in yesterday’s The Hill newspaper, “New Look, New Chef, Great Food”, Adam Longworth’s culinary background is profiled. The Hill also did a little bio piece on Adam when he arrived in town, through which we learn that he’s from Northfield, VT, is 28 and single, recently had to use a fire extinguisher in the kitchen and more…
Adam recently took part in The Washingtonian “Frugal Foodie” challenge, to prepare a turkey dinner for six, costing less than $50.
The Washington City Paper singled out Adam’s clam chowder as a “Dish of the Week” - he’s even making his own oyster crackers!
The VTSS Holiday Dinner will offer a prix fixe menu, with choices among each of the courses (a salad/appetizer, entree and dessert course). Chef Longworth will be including a number of Vermont ingredients for the preparation and will spend some time with us in the dining room discussing his work. Word around town is that one of the entree’s will be a pork loin direct from Vermont.
