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New cookbook of meat recipes by The Farmers Dinner chef Keith Sarasin


Chef Keith Sarasin spent a large part of his COVID-19 quarantine time writing an 800-page cookbook centered around a single topic. Working 70 hour weeks for seven months, he produced Meat: The Ultimate Cookbook (Cider Mill Press, May, 2021), a gorgeously photographed and designed primer that includes butchering techniques and tips on how to choose just the right cut of beef, pork, or chicken for the 300 original recipes within.
“I don t eat a ton of meat, but from my career, I had all these great meat recipes,” said Sarasin. “I ate a lot more meat back in the day. I still love meat and  I don t identify as a vegan or vegetarian, however, I think the consumption of meat is a little crazy at times, especially in the West. My hope with this book is that we will take meat and honor it, rather than just have it as this thing that has to be at every meal.” ....

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Valley News - Bottom line: Chef at Pine moves on to hardwood, opening Oakes & Evelyn in Montpelier


Bottom line: Chef at Pine moves on to hardwood, opening Oakes & Evelyn in Montpelier
John Lippman. Copyright (c) Valley News. May not be reprinted or used online without permission. Send requests to [email protected].
Modified: 1/9/2021 10:45:40 PM
Count another loss in a year of losses for the Hanover restaurant scene: Justin Dain, the acclaimed executive chef of Pine, has left to open his own restaurant in Montpelier.
Dain, who spent 10 years at the Hanover Inn, is in the process of opening Oakes & Evelyn, which he bills as a “modern farm-to-table” restaurant in the former Kismet restaurant space on State Street in the capital. ....

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