Rhubarbecue,
History Trivia: Perfect Together
WATERFORD - The Waterford Historical Society and the
Congregational Church are finalizing
plans for their annual joint benefit in June that celebrates rhubarb with a
twist.
The
centerpiece is an all-you-can-eat rhubarbecue buffet dinner with a culinary
theme that
extends through a choice of rhubarb-flavored desserts and includes rhubarb
switchel as one of the
drink options.
Helming
the main course of pork and chicken choices is award-winning chef Brill Williams,
who moved to this Connecticut River community after an illustrious 42-year
career as the chef
and co-owner with his parents of the Inn at Sawmill Farm in West Dover. Now
enjoying a life of
mostly leisure, Williams is the breakfast chef for the Rabbit Hill Inn across
from the church.
“Cooking
is part of my family heritage,” said William,s who still bakes with his mother, who is in
her 90s. He is also contributing a salad of European cucumbers, cherry
tomatoes, and feta cheese
to the buffet dinner.
Sides
by Waterford’s amateur, but avid cooks include farm-made baked beans, freshly sliced
cole slaw, a simple green salad, and homemade rolls.
This
annual event follows a long-time tradition in Waterford, said Norrine Abbott Williams, who
serves the church as both a trustee and a deacon, but is no relation to the
chef. Starting in the 1950s, the Ladies Social Circle hosted hugely successful
lobster salad suppers followed by homemade strawberry shortcake with fruit
grown in their gardens. Now, as then, the monies go to maintaining the historic
building built in 1859.
“We’re
five years into establishing a new tradition that highlights old-growth
rhubarb found on the remaining farms here in town,” she added. “We couldn’t be
happier to share this
bounty with everyone.”
In
2014 the two community groups produced their first food-centric fund raiser
that drew on recipes
found in a 1955 church cookbook, including the late Irene Nutter’s rhubarb
custard pie.
“We’ve
updated those recipes and added to our collection of what you can make
with rhubarb,” said WHS treasurer Roberta Smith who has been coordinating recipes
and bakers since 2014. Besides pies in which different fruits will be combined
to sweeten the tart
rhubarb taste, other rhubarb-based dessert dishes are cookies, one-person
tarts, and at least one cake.
Open
to the public on both sides of the Connecticut, the evening’s second feature is what
planners are hoping will be a spirited round of the Vermont Historical
Society’s trivia game which is in the final stages of development.
“As
a member organization in the VHS, we’re excited Waterford is a beta site for
this work-in-progress,”
said WHS president Helen Pike. “We’re working on a bonus round of 10 questions
just about Waterford history that’s surprising even us!”
In
addition to VHS rewards, planners are rounding up locally sourced prizes for
top point winners. So far they include a jar of Williams’s signature homemade
chocolate butternut sauce, a pint of syrup from Tom’s Maple, a signed copy of
The Countryman Press edition of “Spiked Boots: Sketches of the North Country”
by late Waterford author Robert E. Pike, and a signed copy of “The Darkness
Under the Water” by today’s Waterford author Beth Kanell.
The
WHS plans to use its portion of the proceeds to continue its oral history
project and buy supplies for its ever-expanding paper and photographic archive.
The
dinner is scheduled for Saturday, June 16, in the Community Room located on the lower
level of the Lower Waterford church. The Maple Street door opens at 5:30 p.m.
and serving starts
at 6 p.m.
Tickets
are $25. Only 80 will be sold. RSVPs due by Monday, June 11, for food planning
purposes. To reserve group seating, call Pike at 802-748-0180.
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