Good Commons -

by Roo de Loo

My Shit Don’t Stink: Five Observations on a Vegan Diet

Charcuterie from the Downtown Grocery

Salad greens from Coger's Sugarhouse

I grew up in a meat and potatoes household. My father was (and still is) the type that had strong feelings about what went on the dinner plate, and if it didn’t moo or cluck it was considered a side dish. So imagine my culinary bafflement as I have undertaken a two-week chef gig to cook for a yoga teacher training at Good Commons, a boutique retreat center nestled in the rolling hills of Vermont.

Three meals a day and not an animal in sight. Not only are these yogis avoiding meat, but also dairy, soy and gluten. And I thought downward dog was tough.

It’s not that I don’t have experience or interest in cooking vegetarian dishes. I love connecting with the local farmers and menu planning based on what is coming out of the ground. But how much roughage can a person take? The answer—plenty.

I should qualify… I could easily be sneaking off to the local pizza joint for “Instructor Wings,” a winning combination of hot wings and barbecue sauce named after a special request from the snowboarders who work at Okemo Valley during ski season. Better yet, a mosey to The Downtown Grocery in Ludlow, where chef Rogan Lechthaler is doing some amazing charcuterie. But I’ve been feeling a bit too much junk in the trunk and thought a two-week meat sabbatical might do me well. So here’s what I’ve learned so far.

Top 5 Observations on a Vegan Diet

5. It’s more fun to chew a perfectly marbled strip steak than bite into a piece of “extra firm” tofu, no matter how well it’s seasoned or seared.

4. Kale is brilliant: it keeps for almost a week in the fridge and can be eaten raw, blanched, sautéed or even creamed with a vegan béchamel, which I made with Earth Balance (soy, I know!), gluten-free flour, almond milk and plenty of salt and pepper.

Spontaneous Summer Giveaway

Feeling like the sweltering heat of summer is getting you down? Our friends at Good Commons encourage you to get out of dodge and head to the great Northeast for their Farm to Table Green Mountain Getaway, August 12 – 15. Yes, we know it’s in a couple of days, but what better excuse to play hookie than a weekend of farm-fresh cuisine, local excursions, and special appearance and canning workshop by author and “real food” advocate ___________________.

Who is their special guest? Take a look at the itinerary, send your answer to info@goodcommons.com, and you may win a FREE slot for this incredible weekend. It’s all-inclusive, with round-trip transportation from NYC on their private bus, all meals, daily excursions, yoga classes, and more. Winner* will be chosen at random from eligible entries at midnight tonight so his/her great escape can be planned!

*Valid only for Farm to Table Weekend, no exchanges or cash value. Not valid with other offers.

One ES reader will win a FREE slot for this incredible weekend. To enter, just take a look at the itinerary, send an email to info@goodcommons.com and in the body of the email answer this (very easy) question: Who is their special guest? It’s all-inclusive, with round-trip transportation from NYC on their private bus, all meals, daily excursions, yoga classes, and more. Winner* will be chosen at random from eligible entries at midnight tonight so his/her great escape can be planned!

*Valid only for Farm to Table Weekend, no exchanges or cash value. Not valid with other offers.

in Contests 5 comments

by BS

Something “Good” is Happening

Guest blogger April Stamm is a chef and food writer whose work has appeared in a wide range of publications including Pastry Scoop, an online pastry magazine, and The Nibble, a gourmet product review and foodie information site. She is a graduate of the French Culinary Institute and a member of Women Chefs and Restauranteurs. More of her writing and ventures can be found at www.aprilstamm.com. Today, she tells us about an upcoming foodie event from ES sponsor Good Commons.

I was nervous. Sure, we had known each other for years and were great friends, but we had never done this. What if we weren’t compatible? What if he went left and so did I—and we ended up colliding—sending carrot peels and chef knives soaring through the air?

But not to fear, my first guest chef gig at Good Commons, a private retreat center and vacation home in Vermont, was a delicious success. It was also one of the most restorative three days of my life. So, I’m jumping back in the kitchen with my friend and Good Commons’ resident chef, Matthew Wexler, to create some delicious farm-to-table meals for their Memorial Day Food, Wine & Rejuvenation Weekend.

It may sound crazy, but the body, mind, and soul-bolstering experience of Good Commons begins with the bus ride. No rushing through Grand Central, fighting the throngs of clueless tourists and aggressive Wall-Streeters. Instead we board “the Good bus”, a private jitney stocked with homemade snacks and artisanal cocktails created by an on-board mixologist.