We are old pros at this cooking demo, it’s almost becoming routine. We prepped all week, filling tiny sampler bottles, checking stock and polishing the Fustis. Chef Joe had planned a menu befitting the holiday – Cinco de Mayo. His selections included fruit quesadillas made with Alfoos Mango white balsamic, fish tacos cooked in Cilantro & Roasted Onion olive oil and Jalapeño white balsamic, pulled pork burritos cooked in Chipotle olive oil and finished with Blueberry dark balsamic, and bowl full of Mango balsamic salsa. The recipes are available here.

The morning was sunny for a change, though not terribly warm. Peterborough was hosting “Greenerborough Day” which brought the crowds walking through town right to our doors. Suddenly the little store was buzzing; family, old friends, new faces. Joe’s food was sparking new friendships and the bottles were flying off the shelves.

Now to start planning for “Dads and Grads” in June, I’m thinking a bar-b-que if the weather cooperates!

I often wonder how weathermen and women, meteorologists as they prefer, keep their jobs when they can’t seem to predict the weather.  This weekend, reality reversed the  predictions  for Saturday and Sunday.  Saturday dawned gloriously bright, sunny and warm. THAT was supposed to happen on the only day I had off this week, Sunday.

I closed the store the night before, so I knew exactly what needed to be accomplished before the first customers arrived Saturday morning. I arrived to find Chef Joe  setting up and Korey was restocking the fustis with oils and vinegar. This time Joe had a lovely sous chef to help out. Lillie was not only enthusiastic and charming, she was a darn good sales person.

Folks feasted on braised lamb shank with blackberry-ginger sauce, shaved asparagus salad, various flavors of deviled eggs and marshmallows dipped in flavored dark balsamic vinegars.

Some literally stayed for hours, catching up with neighbors and sampling great products.

Everything went off smoothly for our second event. We are now in the planning stages for a Cinco de Mayo feast and a joint Mother’s Day event with Ava Marie Chocolates and The Social Grove Cafe, our building-mates.

CHECK OUT THE RECIPES HERE!

    We are finally catching our breath after a fantastic start! This month at MOV we are kicking off our Guest Chef monthly series with a visit from Joe Stanislaw. Joe has appeared on WMUR’s Cooks Corner and is an award winning chef. He is creating a St. Patrick’s Day menu that doesn’t include Corned Beef and Cabbage!
    Using exotic but healthy olive oils and vinegars from the store, Joe will be demonstrating and offering tastings of salmon, sea scallops, Potatoes Anna, Rainbow Slaw and desserts.
    Come by the store between 10 am and 1 pm on Saturday, March 15th. There’s plenty of parking and lots to taste and learn. Recipe cards will be available.

    We have several new products we’d love to share with you. How does this sound for a healthy day of eating?

BREAKFAST

Half a Ruby Red Grapefruit drizzled with Blackberry-Ginger balsamic vinegar

Scrambled eggs cooked in Baklouti
Chili infused olive oil

Grilled Lamb chops marinated in
Rosemary infused olive oil.

Roasted root veggies, carrots, beets, turnips and potatoes in cilantro with roasted onion infused olive oil.

Our first “KEEP MOVing!” customer award has been randomly drawn and Laura Mahoney from LandS Photography is the winner!! Come on in and pick a free 200ml bottle of your favorite oil or vinegar Laura, and thanks for taking us with you.