Monthly Archives: February 2015

Valentine’s Day Pop Up Dinner


On Valentine’s Day the blustering cold wind screeched outside, but inside the Morse Block Deli the air and lighting were warm. The deli was transformed into an intimate dining experience for the first ever ‘pop up dinner’, in what will be a continuing series of dinners to explore more of what Barre is growing. With meat from Graze and Gaze farm, vegetables from Bear Roots Farm, and delicious Bonne Bouche goat cheese from Vermont Creamery, the five course meal was planned out for 2 months ahead of time, making it truly a labor of love.


Course 1: Bulls Blood Micro Greens Salad served over Confi Chicken with Roasted Cabbage and a Blood Orange Caesar Dressing


Course 2: Smoked Bacon enfolded Beef Sausage. House Pickled Red Onion and Carrot with Mustard


Course 3: Roasted Cauliflower Soup with Chioggia Beet Chips and herbed Oil.


Course 4: Heirloom Potato wrapped Beef Tenderloin with broiled Root Vegetables and Demi Glace.


Course 5: Vermont Creamery Bonne Bouche, Goat Cheese Ice Cream, Goat Cheese Tart, Blood Orange Sorbet with Pomegranate

Invites are mainly word of mouth, so people will have to be in the know to catch the next one. As summer approaches owner and head chef Dustin Smith anticipates a new season to develop his menu around. In true farm-to-table fashion, Smith will be utilizing local ingredients and showcasing their potential by creating dishes unique to Barre. Ever had goat cheese ice cream? It’s delicious, and the cheese is world class.