We have had warm afternoons, temperate evenings, morning coffee on our patio eating Ryan’s scones and then WHAM… two 40 degree days!!!! It is almost enough for a rational person to contemplate a move to Arizona or, Zeus forbid, to Florida!! Then almost magically the wind stops, the temperature rises and we hear a persistent knock at the back door. In come ramps, fiddleheads, first Halibut of the season, New Bedford scallops the size of golf balls and our first four chickens from Milk and Honey Farm. These birds will join the parade of locally raised meats that we are offering at REPUBLIC.
FYI- The definition of “free range” allows a chicken 1 square meter to hang out in, and it can be indoors. These pasture raised birds have the legs of dinosaurs and meager breast meat: the result of being upright, searching for food and running from hawks. We can now say with a straight face, “IT TASTES LIKE CHICKEN”. Six lucky guests will have the pleasure of tasting these birds this weekend because that is all we get until May ( Sous Chef Tim, myself, and the kitchen crew had to sample the first bird, sorry). M&H Farms will also be supplying the ducks we will be using for our new flat bread with spiced potato and grilled breast with Parisian gnocchi that will be featured on our May 17th spring/summer menu roll out.
This weekend you can taste spring with ramps in a rich pesto with local cream, New Bedford Scallops with Vermont fiddle-heads, and just landed Halibut with Tuscan Faro ( look it up).
For the artists in the crowd, look forward to our Monday night Art Slams ( more info to follow).
I hope that I have perked some interest. We are really picking up speed at REPUBLIC and now that I have my feet firmly planted ( that is an actively debated concept) much is coming your way.
See you soon