Vermont: The Green Mountain State - by Peaches

When you say "New England States", three particular states come to mind: Vermont, New Hampshire and Maine.  For some reason,Vermont has always tickled my fancy because of its  close association with Ben & Jerry's main ice cream factory - my ice cream gods!  Furthermore, we do not know anything anymore about this tiny state except for the post-card pictures we see.  After visiting the place, however, I learned that Vermont has a lot of other undiscovered places and attractions as you pass through its small towns, approximately 10-15 miles apart (give or take 20-30 minutes drive). Vermont is known for their locally crafted produce such as their specialty cheeses, maple syrup and chocolates.

Since Vermont is divided into three regions, I decided to concentrate on Central Vermont where the heart and soul of the state is. My first stop along Lake Champlain River was...

Waterbury: Located along Route 100, off I-89, the birthplace of Ben & Jerry's. Neighbors of this infamous ice cream factory are Cabot Creamery Annex Store (a co-op store that sells variety of specialty cheddar cheeses among others), Lake Champlain Chocolates and J.K. Adams The Kitchen Store. Further down the road there is Cold Hollow Cider Mill, a must-visit in this area, as this is the only apple-cider mill that makes the best cider in this part of state as they use the old-fashion way of pressing their apples and turning them into cider. Getting into the historic town center of South Main Street, one will see The Green Mountain Coffee Visitor Center which is strategically located beside the historic train station, better-known by the locals as the Amtrak. A good eating place I also sampled and enjoyed was Juniper's Fare Cafe (a restaurant run by a community of non-denominational Franciscans who have their own farm) where all of the bread selections served here are either locally produced by their own farm or sourced locally within state.

Specialty Cheese Spread at Cabot Annex Store

Facade of Cabot Annex Store

Lake Champlain Chocolate

Cold Hollow Cider Mill

Granny Smith greets you by the door

Historic Train Station by Waterbury Center where Green Mountain Coffee is located. There is a cutting-edge design and world-class exhibit that offers a sensory tour that explains their method of "tree to cup".

Juniper's Cafe

Next stop...the state capital of Vermont...

Montpelier: As you exit I-89 and see the golden dome, then you have reached the state capital of Vermont. It is the smallest capital in the United States and has a population of only 8,000. The town is lined up with brownstone buildings reminiscent of the 1800s that is typical in those days. Each building houses small art shops, antique shops, specialty boutiques and a creperie coffee shop like The Skinny Pancake. Further down State Street is their Court House and some walk-thru wooden bridges that connects each street to the other. It basically has only 4 major streets in town that you can walk and finish in a day. As you exit Montpelier and go slightly Northeast, you will see Bragg Farm House. For eight generations, the Bragg Family has been producing Vermont's Finest Maple Syrup keeping their traditional methods of maple-sugaring intact. They have an educational maple video which covers the history and how they preserve the maple trees. Their gift shop and maple ice cream parlor is a must-see here.  By nightfall, I was starved and the only restaurant open at that hour was Lucia's Restaurant in Barre, VT which surprisingly served hearty Italian meals!

Bragg Farm Sugarhouse

The big boiler

Montpelier's Court House at State Street

State Capitol of Vermont at the background

walk-thru bridges and rivers that connect the town of Montpelier

Lucia's Restaurant at Barre, VT

Kiddie Meal at Lucia's (A Choice of Carbonara, Cheese Fettucine or Bolognese)

Crab Cake Patties

Chicken Piccata with Mushroom Sauce

Pasta Mediterranean

Pescatore Linguini

I am still dreaming of Vermont and I know there are still many undiscovered places that I have missed out on. But, I am hoping to go back and explore the other parts of the state where the unfamiliar will greet me with much delight.

Serenitea

Full credit goes to my fave sis-in-law for introducing me to the drinks, moreso to the owners of Serenitea! The leading tea saloon, owned and operated by the dynamic duo of Juliet Herrera and Peterson Chen, has been making BIG waves since the day they opened shop... 

Despite other wannabees sprouting like mushrooms (others even claiming to be the "real thing" from Taiwan), the owners make no false pretenses nor defensive claims, and are confident their brand and offerings have been tweaked to capture the discriminating taste of the Filipino palette. Serenitea is proudly conceptualized locally - "a tea shop patterned after the Taiwanese kinds" according to Peterson.

Best of all Serenitea hits the mark with its various tea offerings (hot and cold) that caters to one's prefered sweetness level and "SINKERS" (black pearl, nata, pudding, coffee jelly, etc); thereby personalizing each and every customers experience. Imported tea leaves sourced globally are extracted on-the-spot using an Espresso Machine, which yields the best result since the strong pressure achieves full flavor at a minimal amount of time. The end product, as wished by the owners, is to exalt one's own personal brew that he/she can be proud of!

Here's to more success... 15 branches and  counTEAng!  More  exciTEAng  product offerings (food items specially)...So glad to be part of your BREWING enterprise!

Ben & Jerry's Ice Cream Factory Tour, Vermont USA

My obsession for ice cream dates way-back into my youth... Growing up in the early 70's I have fond memories of visits to Magnolia House in Aurora Boulevard, Quezon City; Selecta Restaurant in Mile Long, Makati; and simply waiting for "Manong Sorbetero" with much eagerness to pass by our house between 3-4pm daily.

Fast forward to my first gig as an entrepreneur/food consultant, where 18 years ago I formulated my first ice cream recipe for a now-famous Gelato company. Being new in the field, and having been tasked with something daunting yet exciting, I patterned my ice cream base from Ben & Jerry's - VANILLA to be exact. Not only was their success-story inspiring, this pair simply makes a MEAN ICE CREAM!

Last April 2, 2011, during our US trip, I had the rare privilege of visiting the small state of Vermont; and what perfect opportunity it was to touch-base with my Ice Cream gods -- joining the Ben & Jerry's Factory Tour! It was indeed a dream come true... Driving towards their factory gave me goosebumps all over; I didn't know what to expect. As you walk through the corridor leading to the main door, you will see the history of Ben & Jerry's - how they started, where they started, which were their top flavors and which flavors had to be literally buried in their graveyard. Yes, that is a fact, they have a "Flavor Graveyard".

Once you enter the main door, it is like you walked into Willy Wonka's Chocolate Factory but instead, you are in reality in an ice cream factory. The retail shop boasts of different products featuring the Ben & Jerry's trademark and items that will suit an avid ice cream collector's fancy. The guided tours have an interval of 15 minutes, and once you hear the cowbell's noise, you know for sure you are about to enter the Zone. All of the participants will have to shout out their names loud and if it was loud enough, then you are allowed entry into the sanctuary that is Ben & Jerry's.

Everything else from hereon were TOP SECRET! No photos were allowed but instead, you are totally encouraged to be a kid all over again. We were taken into a viewing hall where we relived the company's humble beginnings which dates back to the 70's (think Flower Power Era). The partners encountered a lot of strumbling blocks on the way to the top but their friendship remained strong and firm.

Then we were all transported to the production line where you can see the staff using the machines to churn the base of their ice cream, where the flavors and mix-ins are dumped into the mixer before they are transferred into those colorful pints and packed ready to be delivered worldwide. Take note that their company only uses Vermont's finest natural ingredients and sources out only ingredients from other countries which they see fit as part of their economic and social mission that clearly defines Ben & Jerry's from the rest. As you exit, you will see the Top 10 Flavor List and what a nice surprise as we bumped into one of the company's pioneer chief ice cream maker who gladly posed for us.

What is a tour without ice cream? We gladly indulged ourselves with not just 1 but ALL they had - freshly made right out of their production line. It was indeed worth the trip and clearly I was on cloud 9!



Ben & Jerry's Factory, Rte. 100, Waterbury, Vermont.
http://www.benjerry.com/

Fizzy Pops

Carbonated juices or Sodas have been a regular staple (a huge favorite in fact) at parties and widely enjoyed with meals. Known for its fun flavors and fizzy finish, the "soft drink" transcends all social classes and age groups, and is considered a healthier alternative to "hard drink" which contains alcohol.

Being bored with the usual variety offered in leading groceries, and at the height of summer season,  I decided to formulate my own soda pop, spiking 7-up with Stasero Mango and Kiwi syrups.

Here's how I prepared  it...

1) Mango-Bellini (12-ounce) *mock tails

- fill a 12 ounce glass with ice

- pour 1/2 ounce (15ml) Stasero Mango Syrup

- fill the glass with 7-up, soda water, or sparkling wine

2) Kiwi Fizz

Repeat the same procedure, just substitute Mango Syrup with Kiwi Syrup....

Serve and enjoy! Let your creative juices flow...

MATCHA GREEN TEA FRAPPE!!!

The long wait is over, it's finally here.....!  After years of numerous requests from loyal clients, Stasero finally came up with their  Green Tea Frappe Powder.

This special premix originates only from the best raw materials available, particularly the highest grade of Matcha Green Tea Powder.  Known for its rich antioxidant properties,  Matcha is well coveted and highly priced.  Furthermore, given the growing demand for healthy products, Matcha is now commonly used in various beverages - from lattes, energy drinks to bar mixes.

Here's a simple recipe for Green Tea Frappe (16-ounce), using only 3 simple ingredients:

1.  3 tablespoons Stasero Green Tea Frappe Powder
2.  60ml fresh milk
3.  ice

Step 1:  In a blender, dissolve 3 tablespoons Stasero Green Tea Frappe Powder with 60ml fresh milk

Step 2:  Fill a 16-ounce cup/glass with crushed or cube ice and pour into blender; blend for 15 seconds ...

Serve and enjoy!!!!

Catch this in your favorite coffee shop and tea salon soon.......!

Caramel-Mocha Frappe

As requested by one of our loyal blog follower, we are preparing an easy-to-makeCaramel-Mocha Frappe recipe which could be done in the comforts of one's home. This is a follow-up recipe to the "Raspberry-Mocha Frappe" article we did last December 2010, which ranks among the top viewed post of this young blog.

Caramel-Mocha Frappe is one of the all-time most ordered drink for both international and local coffee chains. CARAMEL in simple definition is "burnt sugar" or sugar heated with a little water until golden brown. The darker the color, the bolder and less sweet it becomes (milk, cream, or butter is added to enhance the viscosity and richness of the caramel). "FRAPPE" could be interchanged with Macchiato, Latte or Frappucino, depending on the dairy dose and equipment used in preparing the drink.

The ingredients are as follows (to make a 16-oz finished drink):

 

3 tablespoons Stasero Frappe Base (this premix contains sweetener and creamer/"dairy" part already)*
2-shots Far Skyes Premium Roast Arabica espresso (roughly 30ml per shot x 2 = 60ml)**
15ml Stasero Caramel Syrup
15ml Stasero Caramel Sauce (for garnish)
Ice

     * should you opt to use fresh milk, substitute 3 tablespoons Stasero Frappe base with 60ml fresh milk
   ** other espresso blends could be used, I just happen to have that ready in my espresso machine



Procedure:

Step 1: in a blender, combine the Frappe Base, Espresso and Caramel Syrup - blend for 10 seconds.

Step 2: using a 16-ounce cup, fill it with crushed, cube or tube ice. Pour into the blender with the mix and blend again for 15 seconds.

Step 3: Pour into 16-ounce cup and garnish with whipped cream (optional) and top with Caramel Sauce!

Sipping this drink in the comforts of one's home is a fine  luxury, considering the amount of time, gas and money saved than leaving the house just to get your caffeine fix. A real Home Run!!! Enjoy!!!

Caffeine on a High!

In one of our frequent-friendly chats with renowned Coffee Master and Philippine Coffee Trailblazer Robert S. Francisco, President and CEO of Boyd Coffee Company, Inc., (the FIRST coffee roaster in the Philippines to gain HACCP certification) he mentioned that world coffee prices soared 100%. What impact this would have in our daily cup of joe is left to be seen in the months to come... Overseas however, several US companies like Folgers and Starbucks have taken the lead in jacking up their coffee prices by an average of 10%.

According to Robert, the main factor for the price surge is the growing demand for coffee, combined with a rough harvesting season for the past 2 years. Simply put: "Coffee Production Did Not Rise To Meet Demand."

Here's hoping that the global impact wouldn't make a major dent in coffee prices in the Philippines, to the extent that coffee consumption per individual will be compromised. Worse, unethical local roasters will adulterate their existing blends to maintain their desired profits - the biggest loser being the consumers!

Given this global problem, it pays to have a reliable coffee roaster by your side - making sure the quality is second-to-none, FROM FARM TO CUP.

Cooking for Kids - Spaghetti Carbonara

I've always been skeptical about cookbooks ... more so cookbooks for kids. You know, those with great pictures yet mediocre recipes?!?!  Name it, I've been victimized countless times since my childhood days. Recipes were either too hard to follow, ingredients were almost impossible to source or substitute, and the finished product was a complete disaster!

This Christmas, one of the gifts my son received was a COOKING FOR KIDS set which includes the KID'S FIRST COOKBOOK. The author Nancy McDougall claims this is "the best ever step-by-step cookbook for kids, containing delicious recipes ideal for 5-12 year-olds." Though doubtful as ever, my wife and I decided to put the recipe to the test by making my 6 year-old prepare a well-known recipe in our kitchen -- Spaghetti Carbonara.

Ingredients: (serves 4)

1 small onion

1 large clove of garlic

6 oz smoked bacon or pancetta

2 tbsp olive oil

12 oz fresh or dried spaghetti

4 eggs

6 tbsp creme fraiche (we used half-and-half instead)

4 tbsp grated Parmesan cheese

salt and pepper to taste

Step 1: Peel and chop the onion and garlic. Cut the bacon or pancetta into pieces

Step 2: Heat the oil in a large pan. Add the onion and garlic and fry, stirring for about 5 minutes, until softened. Add the bacon or pancetta and cook for 10 minute, stirring frequently.

Step 3: Fill 2/3 of a large pan with water and add a pinch of salt. Bring to a boil. Add the pasta and cook according to package instructions.

Step 4: Put the eggs, half and half, Parmesan, and pepper in a bowl. Beat with a whisk or fork.

Step 5: Drain the spaghetti noodles thoroughly in a colander. Pour in the pasta into the pan with the onion, garlic, pancetta or bacon and toss well.

Step 6: Turn off the heat, then immediately add the egg mixture to the pan and toss thoroughly so that it cooks and coats the pasta.

Step 7: Season to taste, then divide among 4 bowls. Top with grated Parmesan cheese and serve immediately. 

The verdict -- My son was just happy and pleased by the result of his first venture into cooking, and the guests we served this dish to rated it an A+. With proper adult supervision, all kids can do majority of the kitchen recipes in this book without being disappointed at the end result;  thus,  we are bound to try out one recipe per week in the months to come. Happy New Year!