A little tubing, a little wine

Hey-

What could possibly make a summery day of tubing down the Lamoille River any better? A little free wine thats what.

This beautiful sunny Wednesday we decided to go tubing down the Lamoille River to soak up some sun, and enjoy some laughs to which there were many. After tubing by the entrance to what seemed like the shire we made a comedic attempt to climb onto a large rock to enjoy some Peanut Butter and Fluff sandwiches which I personally haven't had in a while. We then proceeded to get slightly separated from Eliza who was particularly struggling to keep up with the pack.

As we were passed by many a middle aged woman in rented kayaks we had an idea....what would make this day even better? How about a trip to the Boyden Valley Winery we had passed on the way in, perhaps they're doing tastings. So we headed over still wearing swim suits, but no worries we were still the classiest people at the tasting of course (no but seriously we were).

The Boyden Valley Winery is located in Cambridge, VT and has over 8000 grapevines and 100 acres of maples trees allowing them to produce delicious wines from locally grown ingredients. We didn't have time for any sort of tour so we dove right into the tasting. The nice man behind the bar politely greeted us and upon realizing that Ben's birthday was Friday he said we could do the tasting from the big glasses. This meant free glasses and more wine! (I know life's rough)

We tried a few whites, a few reds, tried a some of their fruit wines, and the special ice wines. One of our favorites included the Cowtipper which was a white wine very Reisling-esque a little on the sweet side, but very light and refreshing. Ben loves red wine so his favorite was the Big Barn Red which had a bold flavor similair to a Bordeaux.

The ice wines were both great. It is really cool how they are made too (no pun intended)--they wait until the first frost while the grapes are frozen on the vine and then they harvest them very early in the morning. This concentrates the sugars, making the wine really sweet and also much higher in alcohol content (15% ABV). The downside? Ice wine is VERY expensive--$60 for 350 mL (half size of a regular bottle) and $9 for 50 mL.

In the end Ben brought home a bottle of Cowtipper since it was actually a white wine he liked a lot, he's very excited to pair it with some grilled salmon or chicken perhaps.

All in all it was a great day, sun, fun, PB+Fluff, and some wine-- what else could we ask for. We definitely recommend checking out the Boyden Valley Winery if you're ever in the Cambridge area. Maybe go to vineyard and then go tubing?

-Ben and Jason

Off with bang! Top Chef of the Champlain Valley

Hello All-

This Monday evening Ben, Jason, and our friend Eliza attended the fourth annual Top Chef of the Champlain Valley Iron Chef style cooking competition. The event was a blast! We got tons of free food, free drinks, and even some swag. (We all know how much we love swag!) Not to mention the event raised over $30,000 for the Champlain Valley Agency on Aging.

Upon arriving at UVM's Davis Center the three of us realized this event was well worth the cost of the tickets. As we entered the lobby outside the Grand Maple Ballroom there was a cash bar as well as tables circling the room with silent auction items. There were sailing lessons, helicopter pilot lessons, ski passes to Mad River Glen, tickets to the Saratoga Food and Wine Festival, and more--all there to raise money for the CVAA.

From 4th Annual Top Chef of the Champlain Valley 2010

Upon entering the main ballroom we were instantly surrounded by the many smells of local fare being prepared by the three chefs in the competition. This years chefs included defending champion Sam Palmisano of Pulcinella's in S. Burlington, Donnell Collins of Leunig's Bistro on Church Street, and David Fonte of 156 Bistro on St. Paul Street in Burlington. All three chefs and crew were assembled at the center of the ballroom surrounded by chairs as well as tables with samples from Lake Champlain Chocolates, Cabot Cheese, Woodchuck Cider, Switchback Brewery, and Shelburne Vineyards.

What would such an event be without some local "spotted's"? Amongst those lucky enough to be spotted were Gary Coffey, the head taste tester for Lake Champlain Chocolates that Christine and I met at the VT Brewfest beer and chocolate tasting. But as for a "spotted" you guys would care more about, we caught up with St. Mike's very own Tom Keefe of 156 Bistro.

From 4th Annual Top Chef of the Champlain Valley 2010

We first got into the drink line (of course) which proved to be a good plan of action since the hors d'œuvres were being carried out of the door directly behind the line. This made it easy to quickly snag bite of the various appetizers which ranged from delicious crab cakes with aioli from Pauline's Cafe to flatbreads from American Flatbread. The crab cakes weren't bad, but nothing compared to some I had in Maryland...after all that's what Maryland does--crab cakes and football!

Getting an appetizer was sometimes all about the peripheral vision. You see it, you run to it, you grab it from the server (along with some for your entire group). I wish I got a chance to try the fig and goat cheese wrapped in prosciutto but those servers just seemed to evade me every time we caught a glimpse of them. Personal favorites among the appetizers had to be seared Ahi tuna on a Parmesan crusted cheese crouton and topped with seaweed salad from the chefs at the Sheraton Hotel in Burlington. It was delicious and I can't turn down a chance for some seafood...if only there was lobster.

Lobster or no lobster we all came out stuffed. All those appetizers really add up! Since it was a cooking competition maybe we should maybe mention something about what went on. The secret ingredient was cornmeal but unfortunately the room set up wasn't really conducive to watching the cooking--which is how we ended up drinking and eating the entire time. (Not that we really minded). We were made honorary members of Team Leunig's during one of those brief sitting periods and were given some free tee shirts to prove it. Maybe these shirts will get us a discount?

From 4th Annual Top Chef of the Champlain Valley 2010

Clearly we made the proper team choice because Leunig's Bistro came out on top with their dishes. I can't blame the area judges either the presentations were spectacular and I'm sure the food was just as good. These judges know their food. They consisted of the Executive Chef of Topnotch Resort, a food editor at Seven Days and the Executive Chef/Owner of Stone Soup.

From 4th Annual Top Chef of the Champlain Valley 2010

Well, that's it for now foodies! What more could we have asked from an event? Food, wine, beer, charity and a boat ride for two!

You can check out the rest of our pics from the event below!





Until next time!
- Ben and Jason