Side Dishes: New butcher shop and a night of tipples and treyf
Want your meat fresh, local and cut from a whole animal? You’re in luck.Cole Ward, formerly of Sweet Clover Market in Essex, has taken his classic meat-cutting skills to Green Top Market in Morrisville. The market’s manager and Ward’s cousin, Bert Broe, calls Green Top “that little specialty shop that’s just a little out of the way.” Besides meats straight from Green Top Farm, Misty Knoll Farms and Boyden Farm, the store offers home-style takeout meals such as chicken pot pies, meatloaf, and mac and cheese.
Green Top Market celebrates its one-year anniversary on November 15 with 10 percent off everything in the store except local turkeys from Stonewood Farm and Misty Knoll. Broe recommends stocking up on local cheeses and wines and produce from Pete’s Greens and Johnson’s Foote Brook Farm.
Two days later, Ward kicks off meat-cutting classes with a whole pig clinic on November 17. Weekly sessions will continue through December 8, when Ward walks students through the finer points of deconstructing a whole lamb.
For those who like to munch meat without having to butcher it first, the Williston Gardener’s Supply greenhouse is the place to do it while feeling the glow of giving back. On November 12, WinWin Events will host Wine & Swine, a benefit for the Institute for Sustainable Communities.
Swine tasters will be treated to bites from A Single Pebble, The Bluebird Tavern, Penny Cluse Café, Magnolia Bistro and Worcester-based “global soul food” catering company Bon Temps Gourmet. Dessert will be provided by August First.
The “Wine” side of the bill features sips from private cellars and an auction called by former Burlington mayor and current wine enthusiast Peter Clavelle, joined by Kevin Clayton of Shelburne’s Village Wine and Coffee. Items up for grabs include a 1994 Beringer Napa Valley Cabernet Sauvignon valued at $375, tastings and tours at Snow Farm Winery and Shelburne Vineyard, and dinners at Hen of the Wood and Claire’s Restaurant.