George Kalinsky Legendary Sport Photographer in Vermont

The Southern Vermont Arts Center

Presents

Faces of Champions • George Kalinsky Legendary Sport Photographer

Opening Reception Saturday, June 30 from 4-6PM • The Show Continues Through July 22, 2018

**

George Kalinsky is a photographer. He has been the official photographer for Madison Square Garden since 1966 and also serves as the official photographer at Radio City Music Hall. In November 2010 the National Arts Club awarded him their Medal of Honor for Photography.

***

I was fortunate to have met and spend a few minutes with George Kalinsky when the show was only partially finished. I asked George if he wouldn’t mind standing in front of his photo of Joe Namath and quickly captured George with Joe (first photo below) only to realize the humor when George asked to see my telephone. “Not bad”, he said, referring to the quality of the photo. With that I got one more with him in front of a collage of his photographs you’ll see further below.  My photos of George Kalinsky’s work are not even remotely close to the color and detail of the museum quality photographs that are on display at The Southern Vermont Arts Center. Hope to see you there!

 

I watched the New York Rangers win the 1994 Stanley Cup from my hotel suite at the Shangri-La Hotel in Cebu, Philippines – it was 7:00AM local time!

This delightful collage of photographs are from your friends at Pond Mountain Inn.

 

 

 

Advertisements

Extraordinary Farm to Table Dining at Dancing Ewe Farm

Before dining at Dancing Ewe Farm Saturday night Karen & Jim hosted ten of us at their incredible “tiny house” just over the mountain. A small cocktail party before the main event

Dining at “the farm” began as forty or so guests gathered… Prosecco served on arrival as we selected our wine for the evening. Then came the farm tour – a fascinating look at the complexities of how food arrives to the table.

Fresh Baked Bread

The Cheese House

This was the other table… Notice the Steinway piano at the end of the table; just delivered from New York City for a one hour private concert the next day by a famous American singer and multi-instrumentalist… Jon Batiste, bandleader for the Late Night Show with Stephen Colbert.

Antipasto Includes Dancing Ewe Cheeses, Salumi and Market Products

Malloreddus Shaped pasta served with Dancing Ewe’s Ricotta and Pancetta

Pollo in Bianco Con Olive Chicken in White Wine Sauce Made with Dancing Ewe Olive Oil

Mousse di Ricotta con Fragole Dancing Ewe Ricotta Mousse Topped with Fresh Strawberries

Owners Luisa & Jody Somers continue to deliver the finest dining experience in the area and beyond, combining Italian tradition that delivered old-fashioned flavor with a clear sense of purpose – the food and the evening was simply outstanding! We’re already organizing a larger group for July! Our friends, neighbors and Pond Mountain Inn thank you for an extraordinary evening and an experience we’ll be talking about for some time!

 

 

The Best Asparagus Soup Recipe

Asparagus Soup Recipe

Ingredients:

• 1 1/2 lb. asparagus
• 4 Tbs. (1/2 stick) plus 2 tsp. unsalted butter
• 1 small yellow onion, diced
• 3 cups homemade chicken stock, plus more as needed
• Salt and freshly ground pepper, to taste
• 1/3 cup heavy cream

Directions:

Snap off the tough stem ends from the asparagus spears. Chop the asparagus into 1-inch pieces.

In a heavy soup pot over medium heat, melt the 4 Tbs. (1/2 stick) butter. Add the onion and sauté, stirring occasionally until tender and translucent, 3 to 4 minutes. Add the chopped asparagus and the 3 cups stock. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook until the asparagus is tender, about 20 minutes.

Using an immersion blender, puree the soup until smooth, about 2 minutes. Stir in the cream plus more stock if needed to reach the desired consistency. Season with salt and pepper. Set the pan over low heat and reheat the soup to serving temperature.

Ladle the soup into warmed bowls, garnish with dollop of homemade crème fraîche and serve immediately. Serves 4.

Always something delicious from Pond Mountain Inn!

 

 

 

There Is Only One “Mint Julep Cup”! Enjoy the Kentucky Derby!

Fifteen years ago Kay and I were invited to a Kentucky Derby Party – the host served each mint julep in metal cups I had never seen before. As my cup full of bourbon and ice began to sweat I began to notice the intricacy of the beading around the lip and the base that made this cup so interesting. I approached the host to learn more about these special cups and found that they were truly special. 

The handmade Presidential Sterling Silver Mint Julep Cup in my hand was the most common determined by the initials “LBJ” on the underside. All, except a few, of the mint juleps severed that day were in one of these “cups”. I learned that this sterling silver mint julep cup was an inspired design from cups made in Kentucky in the early 1800s. Beginning with Harry Truman the bottom of each mint julep cup is an engraved American Eagle and the initials of the President of the United States at the time it was made – I had to have one! 

After a few days I quickly learned the mint julep cup I had to have is sold by Wakefield–Scearce Galleries of Shelbyville, Kentucky and was part of the Mark J. Scearce Collection that includes three other variations. Another more crucial discovery was that these cups aren’t cheap – today they sell for $850! Later that week I decided to hunt on ebay for my cup – and to my good fortune, and on my very first ebay purchase I landed two “JFK” cups!

Enjoy your Kentucky Derby Party and I hope your good fortune is accompanied with a lovely mint julep served in one of these cups.

 

 

 

Homemade San Marzano Tomato Juice Recipe

Homemade San Marzano Tomato Juice Recipe

Tomato juice is largely uninteresting and fairly ordinary – until now! Spend the twenty minutes making this new breakfast indulgence.  

1 Can of Cento Organic San Marzano Peeled Tomatoes (28 Ounces)

¼ Cup Fresh Spring Water

½ Teaspoon Garlic Powder

½ Teaspoon Onion Powder

¼ Teaspoon Freshly Ground Black Pepper

3 Teaspoons Tamari

½ Teaspoon Himalayan Salt

2-3 Teaspoons Fresh Lemon Juice

A Few Things….

Blend ingredients using an immersion blender.

If you do not care for small tomato seeds in your juice simply strain the contents (we do not).

There is no substitute for Cento Organic San Marzano tomatoes!

All ingredient amounts are perfect for Pond Mountain Inn. Please fine tune as you wish. My wife doesn’t believe it needs more salt – it does!

Adding fresh or Gold’s horseradish to each glass served brings the taste to the next level.

Your Bloody Mary will never taste the same again!

Our favorite Bloody Mary recipe is from the St. Regis Hotel in Manhattan. And, it’s even better sitting at the King Cole Bar… http://ow.ly/1Zrt30jnyIB

Thank you again Thom for introducing us to this outstanding tomato juice recipe!

 

 

 

Split Pea Soup With Mushrooms Recipe

Split Pea Soup With Mushroom Recipe

1 lb. Shiloh Farms Organic Green Split Peas

8 cups water

1 bay leaf

1 tablespoon olive oil

1 celery, chopped

2 carrots, chopped

8 ounces Cremini mushroom, chopped

1 large onion, chopped

1 clove garlic, chopped

2 ham hocks

Salt and pepper to taste

Directions

Put ham hock in pot with eight cups of water and one bay leaf.

Bring to a boil; reduce heat; cover and simmer for about 1 to 1 1/2 hours. Take ham hock out and cool. Cut meat off bone and return to soup.

Rinse peas thoroughly and add to soup.

Sauté celery, carrots, mushroom and onions, garlic in olive oil for about 10-12 minutes and add to soup. Simmer, cover and cook for about 1 to 1 1/2 hours while stirring occasionally.

Discard bay leaf and adjust seasonings to taste.

Puree soup using an immersion blender if you desire a smoother soup.

If soup is too thick, add more water or chicken broth to your desired consistency.

Pond Mountain Inn is delighted to bring you recipes not commonly found anywhere else.

 

Photo by: ruslanababenko

https://pixabay.com/en/users/ruslanababenko-4806232/

 

 

Valentine’s Day Molten Chocolate Lava Cake Recipe

We make these every year at Pond Mountain Inn… They’re especially delicious with fresh Vermont  homemade whipped cream from our local dairy!

Valentine Molten Chocolate Lava Cakes

Servings: 6

Total Time: 30 Minutes

Ingredients

1/2 cup (1 stick) unsalted butter, plus more for buttering ramekins

6 ounces chopped Ghirardelli bittersweet chocolate

2 large Vermont farm fresh eggs

2 large Vermont farm fresh egg yolks

1/4 cup light brown sugar

1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Pinch of salt

3 tablespoons King Arthur all-purpose flour

Instructions:

• Preheat the oven to 450 F degrees. Generously butter 6 heart shaped baking molds or six 6-ounce ramekins (Be generous, and do not substitute non-stick cooking spray). Set the heart shape baking molds or ramekins on a baking sheet.
• Melt the butter in medium microwave safe mixing bowl. Immediately add the chopped chocolate and stir until the chocolate is completely smooth and melted. If a few chunks remain, place the bowl back in the microwave for 20 seconds, and then stir again. Set aside.
• In a medium bowl, beat the eggs, egg yolks, brown sugar, vanilla and salt at high speed until thickened and pale, using a hand mixer.
• Add the melted chocolate mixture and flour to the egg mixture and fold with a rubber spatula until just combined (the chocolate may sink to the bottom; be sure to scrape it up into the batter).
• Spoon the batter evenly into the prepared ramekins and bake for 12-14 minutes, until the cakes are set and puffed over the edges of the ramekins. Let the cakes cool in the ramekins for 1-2 minutes.
• Carefully invert the cakes onto dessert plates. They should pop right out: you may run a thin-bladed knife around the edges if necessary.
• Serve immediately with vanilla ice cream or sweetened whipped cream.
• Note: The batter can be spooned into heart shaped baking molds or ramekins, covered and refrigerated for several hours before baking. Make sure to take them out of the fridge about 30 minutes before baking so they come to room temperature.