Happy Halloween!
We started off as dreary again with a dense bank of clouds just off the horizon. I got the picture at right as an airplane was high overhead. The jet stream glistening in sunlight was a hopeful sign, and a little later I was able to get another picture (below) with the sun still behind clouds, but breaking through enough to brighten our day considerably. I think for a while things will get brighter and warmer, but then perhaps rain this afternoon. It's too bad the trick-or-treaters will get wet, but it's better than slogging around in snow, like some years.

Oops! The sun has been behind clouds again for a while and Fred just came in with an armload of wood. We had decided to let the fire go out until later in the day, but he's thinking the day isn't going to improve much over what we have now - apparently there's another cloud bank moving our way out of the south, and that will surely bring rain, so it's best to keep a slow fire going.

Fred just called Staples again and has been assured his computer that's been there for the past 10 days will be ready by the end of today - in time so he can pick it up before they close. We'll see how that goes.

I received the following from Amanda Legare, who is on the committee for the annual fund-raising supper put on for the benefit of the Cabot church. This sounds like a very nice dinner. I haven't gone to one, but have heard very nice things about it in the past. People have said it is well run and professional.

Chef David Hale and Culinary Students Plan 5th Annual Cabot Gourmet Buffet
by Amanda Legare

Cabot, VT -- For the fifth year in a row Cabot chef David Hale is again working with culinary students to put on the “New Traditions Supper,” a gourmet buffet which has become an anticipated epicurean treat in central Vermont. This year’s meal will be served Friday, Nov. 6 at the Cabot United Church.

“A group of us got together five years ago and decided we wanted to create an annual supper in Cabot that was different from the chicken pie, ham and baked bean scenario you see in other towns,” Hale explained. “We decided to do something that’s ours and only ours.” The resulting Cabot meal features linen table clothes and gourmet cuisine with a buffet format. The choices include cider braised pork, modern waldorf salad, roasted root vegetables and three deserts.

Hale is the former executive chef for Auberge du Soleil in Napa Valley, California. He returned to teach at his alma mater, New England Culinary Institute, where he worked in many capacities since 1995.

In 2001 he and his wife, Libby, moved to Cabot where they live with their two children, Eli and Gage. He now commutes in the other direction, east on Route 2, to St. Johnsbury Academy where he is the culinary arts teacher, cooking at the Hilltopper Restaurant with 23 culinary students.

We have a great range of students,” he explained. “Some want to continue
in the food service industry, others just want to be proficient in a restaurant setting. The students do everything from designing the menu to prepping and serving the public. They are learning transferable skills that will serve them well no matter what they do down the road.”

The students at the academy will work with Hale to prepare the Cabot
meal. The final stages of prepping and the actual serving will be
conducted by students from the New England Culinary Institute as part of their “service learning requirement.”

Chef David Hale, above right, prepares a meal at the Hilltopper Restaurant with Josh Martin of Waterford, a senior at St Johnsbury Academy.

Cabot church and community members work together each year to make this meal a success.

“I am not a full time member of the church, Hale explained. “But I understand the integral role the church plays in the community. The people who benefit from this event are my neighbors.”

“I love the camaraderie of this event,” he added. “Everyone gets together to pull this off, students and community members. And I love that joyous buzz of the room as everyone digs into their food.”

Reservations are necessary and servings are offered at 5:00 pm, 6:15 pm and 7:30 pm at the Cabot Church on Main Street. Tickets: Adults, $12; Senior citizens, $10; Children 12 or under, $6. Take-out is available - 426-3281. Proceeds benefit United Church of Cabot.