Give Me Moor | Food News | Seven Days | Vermont's Independent Voice
Pin It
Favorite

Give Me Moor 

Side Dishes: A "great Scots" meal in the Mad River Valley

click to enlarge foodnews-scottish.jpg

The Green Mountain Opera Festival threw itself a classy — and culinary — fundraiser Sunday evening at Waitsfield’s Round Barn. In addition to a short program of selected tunes performed by soprano Lori Phillips and bass Erik Kroncke, the Round Barn’s Cooking From the Heart caterers served up a Scottish dinner. The seemingly unusual choice was inspired by the GMOF’s production of Lucia di Lammermoor, coming up in June at the Barre Opera House. The Donizetti work is set, of course, in a Scottish castle.

The rafters of the Round Barn don’t exactly recall chilly stone turrets, and that’s a good thing; the circular expanse was filled with white-linened tables elegantly appointed with flowers and candles. Happily, the dinner experience didn’t reflect the opera’s tragedy, either. The well-portioned three-course menu began with Cullen Skink. The classic Scottish chowder with house-smoked Finnan Haddie (haddock) was fragrant, perfectly seasoned and creamily delicious.

Next came Scotch Pie, a lamb-and-beef mincemeat concoction topped with “mashed tatties” and horseradish sauce. Though the pastry was rather stiff, the filling was delicately flavored with a pleasingly smooth texture. The sauce gave the dish a wee bite.

Dessert — a Warm Pear and Whisky-Spiked Trifle — was architecturally impressive, with layers of rosemary and sea-salt Scottish shortbreads, bits of poached pear, melted chocolate, and rich Vermont mascarpone. The stack collapsed at the touch of a fork, however, as the shortbreads were hard and the other ingredients mushy. I would have welcomed a tad more chocolate — or, for that matter, pear.

It’s a small quibble about an engaging menu that I was relieved to learn did not include Scotland’s most notorious dish, haggis, or require me to wear plaid.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It
Favorite

More by Pamela Polston

About The Author

Pamela Polston

Pamela Polston

Bio:
Pamela Polston is the cofounder, coeditor and associate publisher of Seven Days.

Comments

Subscribe to this thread:

Add a comment

Seven Days moderates comments in order to ensure a civil environment. Please treat the comments section as you would a town meeting, dinner party or classroom discussion. In other words, keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

Latest in Food News

Recent Comments

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2017 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation