This is the third year I’ve had a catering job at the Chipman Inn for the last weekend of September. It’s a popular spot at that time of year; the Vermont foliage is usually close to its peak, the weather cool and the hiking less buggy. This year was a bit different as the day I arrived the temperature was close to 80 degrees and the trees still very green. That didn’t make a difference to our wedding-goers, many of them from drought stricken California, who were happy the temperatures cooled off the next day and were pleased to see water and green anything, as their foliage is mostly brown right now. Our event was the rehearsal dinner for the family of one of the grooms, and it was a fun party.

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This multi-generational bunch were obviously very close, and from the look of it didn’t find themselves in each other’s company very often. Their initial greetings included lots of loud cheering, long hugs and long conversations with arms around each other. It was lovely to see. They are a musical family, and I was sad that my commitments caused me to miss the wedding at the beautiful Ripton Community Church the next day, where family members formed a choir to get their brother Peter married.

Cocktail hour started with warm roasted cashews with rosemary, mushroom and Gruyere strudel and smoked salmon on pumpernickel with sour cream and caper sauce.

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The salads were dressed with my favorite vinaigrette, with lots of mustard and tarragon. So elegant and delicious. The entree was pork tenderloin with a maple and mustard sauce using maple syrup from the Inn’s own trees, butternut squash ravioli with sage brown butter, and roasted root vegetables. And since it was a rehearsal dinner there was no elaborate cake, but the guests enjoyed pumpkin bread pudding with bourbon caramel sauce and vanilla bean ice cream garnished with white chocolate hearts. It was a wedding rehearsal, after all. Each guest received a homemade salted apple cider caramel, and the grooms received a box of them to take home courtesy the Chipman Inn.

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I received a standing ovation when I helped serve dessert in the dining room, and heartfelt thanks from the grooms, who were having such a wonderful time. But I couldn’t have done it without my staff for the evening: Tae, Shelby and Joan, as well as Chris at the bar.

Congratulations Peter and Fenton, we wish you much happiness!

Deb’s Favorite Tarragon Vinaigrette

Makes 1 cup:

1 egg yolk

2 tablespoons white wine vinegar

1 tablespoon Dijon mustard

1 large shallot, minced

1 Tablespoon fresh tarragon, chopped (or 1 tsp. dried)

¾ cup vegetable oil (olive oil can be too strong)

Mix egg yolk, vinegar, mustard, shallot and tarragon in a medium bowl with a wire whisk until blended. Drizzle oil into the mixture while continuing to whisk the mixture until the dressing is emulsified. Season with salt and white pepper to taste.

This dressing is wonderful on baby arugula, mixed field greens or frisee.

Yum

Enjoy!

Deborah

PS: If you like the recipe hit the YUM highlighted above! It sends my recipe to Yummly, where others can see it as well.