From Executive Chef JJ Vezina at the Windjammer Restaurant 

A traditional shepherd’s pie is made with ground lamb with carrots and peas and a crust of potatoes. What we’ve grown to love in New England with ground beef, corn, and potato is actually called Cottage Pie. Adding extra seasonings and sauce when cooking the beef, using aged cheddar, and piping the mashed potatoes separate this recipe from others.

Serves 4

11⁄2 lb Yukon gold potatoes, peeled and quartered lengthwise
1⁄2 tsp salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk Salt and pepper to taste
4 cups frozen corn
3 Tbsp oil
1 cup diced yellow onion
1⁄4 cup minced garlic
2 lb ground rib eye
2 lb ground sirloin
1 Tbsp dried basil
1 Tbsp dried oregano
1 tsp ground fennel seed
1 tsp dried sage
11⁄2 cup marinara
2 cups tomato strips
2 oz shredded Cabot Vermont Cheddar

1. Put potatoes in a saucepan with ½ teaspoon salt, and cover them with water. Bring to a boil, reduce heat, and simmer, covered, for 15 to 20 minutes, or until easily pierced with a fork. Drain and place potatoes in a bowl.

2. Warm the cream and melt butter in it, either in the microwave or a pan on the stove. Add to potatoes and mash with a masher. With a sturdy spoon, beat potatoes and add milk until they reach the desired consistency. Season with salt and pepper, and set aside.

3. Bring a dry nonstick pan up to high heat and add the frozen corn. Firmly press the corn down in the pan and do not stir for several minutes until a dark roasted color appears. Set aside.

4. Add 3 tablespoons of oil to a large saucepan and place over medium heat. When oil begins to smoke, add the onion and garlic and sauté until golden brown. Add the ground rib eye and sirloin and increase the temperature to medium-high. Continue to cook until meat starts to break down, and then add all remaining ingredients except potatoes and cheese and simmer on low for 20 to 25 minutes until fully cooked.

5. Layer the meat mixture on the bottom of an ungreased 9×13-inch pan. Add a layer of roasted corn. Top corn with slightly warmed mashed potatoes. (Use a piping bag with a tip for the mashed potatoes if you want to create a design on top.)

6. Top with shredded cheddar cheese of your choice and a pinch of salt and freshly cracked pepper. Bake at 350° for 25 to 30 minutes until potatoes and cheese are golden brown.

Every Monday in February* UVM Basketball Coach John Becker will join ESPN’s Chris Villani for The Cat’s Den, an hour-long radio show that is broadcasted live in the Upper Deck Pub.  In addition to answering fan questions via email, Coach Becker and Chris will discuss the latest happenings in NCAA basketball, the UVM Men’s basketball team and the America East conference.

“I love the atmosphere at the Windjammer’s Upper Deck Pub,” says Coach Becker. “The people are great, the food is great and it’s a lot of fun!”

The Windjammer is also proud to host UVM’s Men’s basketball team for the pre-game meals and serve as the Men’s team host for the NCAA Selection show each year.

“My guys stay healthy with the Windjammer’s menu and their fantastic salad bar,” says Coach Becker.

Interested in sending in a question for the Coach? You can email directly to ChrisandRich@1013ESPN.com or send a message to their Facebook page at facebook.com/1013ESPN. You can also tweet a question to Chris at @ChrisVillani44.  Or better yet, you can come see the show live in the Upper Deck Pub!

And if you can’t join Chris and Coach Becker during a Cat’s Den broadcast, we’re here for both pre- and post-game dinner. Go Cats Go!

Here’s everything you need to be a Cat’s SUPERFAN this season:

Men’s Basketball Roster

Men’s Basketball Coaching Staff

Men’s Basketball Schedule

Men’s Basketball Cumulative Statistics

February 1 – 17, 2013

Help Support Vermont Family Network! For each piece of Carrot Cake sold between February 1 -17, $2.00 will be donated to Vermont Family Network.
Make a difference and help change the lives of children with special needs in Vermont.

Click here to view event flyer.

Upcoming Higher Ground Shows and Calendar

http://www.highergroundmusic.com/events/calendar

Max Creek
Grace Potter
Shawn Mullins

Lake Champlain Pond Hockey Classic

When will the 2013 Lake Champlain Pond Hockey Classic take place?

The 2013 Lake Champlain Pond Hockey Classic will take place February 15th-17th on frozen Lake Champlain in Colchester, Vermont. Check out our Schedule of Events page for more information.
http://www.pondhockeyclassic.com/page/show/275478-schedule-of-events

Mom Was Right – You DO Need to Eat Your Vegetables!

Vegetables: How Many Do You Need?
According to current US government dietary guidelines, adults need anywhere from 5-13 servings of fruits and vegetables per day. The reality is that, on average, adults only really ingest somewhere around 3 servings total per day of both. And we all know that food in the workplace can be less than healthy and very tempting: donuts left over from the morning meeting; birthday cake from a co-worker’s big day; extra treats brought in because no one wants them sitting at home – it’s a long, tempting list. So how do you get your veggies in? Start with a place with a great salad bar – like the one at the Windjammer Restaurant and Upper Deck Pub.

What is a serving anyway? With over 40 fresh produce selections available every day at the Windjammer salad bar – including many farm-to-table items – how do you know that you’ve actually had enough servings?  According to the US governmental food pyramid, a cup of vegetables is equal to one serving; for leafy vegetables, such as spinach, two cups is a serving. But most of us aren’t carrying around a measuring cup – so how do you estimate? Here are a few tips to estimate one and two cup servings:

•    Two medium carrots
•    5-6 broccoli florets
•    1 large sweet pepper
•    1 large ear of corn
•    1 large tomato

Listen to the Doctor – Dr. Oz, That Is
Dr. Mehmet Oz of the Dr. Oz show recently went on the today show to help give that extra boost to those finding themselves losing steam with their healthier-eating New Year’s resolutions. In a quick clip, Dr. Oz has 3 great suggestions to help keep you on track – and one even includes a donut!

To find out how his suggestions can help you, please visit this link: http://video.today.msnbc.msn.com/today/50384627/#50384627

Keep Up the Good Work
Getting your vegetables is great, but eating healthy is a total commitment, not just parts of a meal. Eating healthy proteins – like chicken and seafood – and in the right-sized portions (no bigger than your closed fist) are just as important. This is why Windjammer and Upper Deck Pub menu items can continue to help you with your healthy-eating quest. With our wide variety of fresh chicken, seafood and beef selections, you can achieve your daily intake of fresh vegetables without sacrificing taste! Looking for some suggestions? Order the Petite Filet or the Petite Teriyaki Chicken with a side of steamed vegetables and a baked potato. Craving a delicious burger for lunch or dinner in the Upper Deck Pub without the burger side effects? Go for our Seared Salmon Burger!  What about an appetizer that is full of protein and low in calories? Try our Thatch Island Oysters in a half Shell on crushed ice.

It takes a little effort, but with a great menu and lots of choices, sticking with your New Year’s resolution to eat healthier can happen – and the Windjammer Restaurant and Upper Deck Pub are here to help!

Click here to make a reservation online.

Resources
Looking for more information on eating healthy, or just need a boost to stick with it? We’ve got some great links to share:

“Vegetables and Fruits: Get Plenty Every Day”

http://www.hsph.harvard.edu/nutritionsource/vegetables-full-story/

“Healthy Foods: How Many Do You Need Every Day?”

http://nutrition.about.com/od/fruitsandvegetables/tp/How-Many-Vegetables-Do-You-Need-Every-Day.htm

How to Estimate Portions Without a Measuring Cup
http://caloriecount.about.com/article/when_you_cant_measure_estimate_portions

The Government Food Pyramid
http://www.lifeclinic.com/focus/nutrition/food-pyramid.asp

Windjammer Restaurant Menu Selection
http://windjammerrestaurant.com/?wjr-menu=beef-chicken-seafood-2

Upper Deck Pub Menu Selection
http://windjammerrestaurant.com/?wjr-menu=sandwiches-burgers  

Give a Sparkling Host/Hostess Gift
Wine is a classic holiday party gift – tried and true. But if you are looking for something a little different this year, give a bottle of prosecco wine. Prosecco is an Italian sparkling dry white wine made primarily from Glera grapes grown in the Prosecco region of Italy, just north of Venice in the Vento region. Prosecco complements any holiday party fare and is reminiscent of champagne, but without the cost.

Local Cheese Platter
Vermont-made cheese is delicious and every year, more and more Vermont cheese artisans bring great choices to the public – two of many reasons why the Windjammer loves to use local cheeses on their Artisan Cheese Board. Try the Spiced Edam flavored with Fenugreek from the VT Farmstead Cheese Company, or the Camembert Vermont, a triple cream cheese from Blythedale Farm in Corinth, VT. Looking to find a cheese maker in your area? Visit the Vermont Cheese Makers website at www.vtcheese.com to see a full list of Vermont cheese makers.

Classic Holiday Bites, Windjammer-Style
During the holiday season, every family has their go-to appetizer recipes. Whether it’s the infamous cheese ball, pigs in a blanket, or mom’s deviled eggs, we all cherish those familiar recipes that make the holiday special. At the Windjammer, we have a few recipes of our own to help make this season’s celebrations even more exceptional. One of our party favorites is the VT Chevre Bruschetta recipe, which is the Windjammer’s spin on a holiday classic. Our version includes Housemade VT Butter & Cheese Co. chevre boursin, caramelized cippolini onions, sun-dried & Roma tomato relish, fresh basil and olive mosto oil on grilled crostinis. Another classic with a Windjammer twist is our
Sea Scallops Wrapped in Bacon topped with a citrus-cracked pepper sauce. For a not-so-traditional holiday snack, our Pico de Gallo recipe  with fresh roma tomatoes, cilantro, chopped scallions, and jalapeño will satisfy those unconventional holiday eaters.

Give the Gift of Great Food
Simplify your holiday shopping this year by giving a loved one, co-worker or friend the gift of a meal at the Windjammer! A Windjammer Gift Card is the perfect way to alleviate the stress of holiday shopping and bring joy to those on your list. To purchase a Windjammer Restaurant and Upper Deck Pub gift card in any denomination, please click here. If you would prefer to stop by the Windjammer Restaurant in South Burlington to purchase your gift cards, you can find t-shirts and more fun wearables for purchase.

Wishing you the joy of family, the gift of friends, and the best of everything in 2013! – Your friends at the Windjammer Hospitality Group: THE BEST WESTERN PLUS Windjammer Inn & Conference Center, Windjammer Restaurant and Upper Deck Pub.

$129.99

Includes 2 adult buttons plus an overnight room for two.

www.firstnightburlington.com

Higher Ground – December 30 and 31st

Rubble Bucket

2 night show

www.highergroundmusic.com

One large or two smaller birds-can stuff one and not the other

If frozen you will need 2 to 3 days to thaw so be ready!

The Brine

1 gallon vegetable broth or non chlorinated water
1 cup of salt
Garlic, ginger, sage, rosemary, thyme, peppercorns, all spice, fennel, cinnamon, parsley, etc
Remove Giblets and set aside for stuffing & gravy
Place in a Large stock pot-non reactive
Keep below 40 degrees for “12” hours
Remove the bird & pat dry the outside
Healthy-rub outside with extra virgin olive oil
Unhealthy-rub the outside and inside with tons of butter
Fresh cracked pepper on the outside of the bird

This is when you should preheat your oven to 400 degrees

Stuffing (optional)

1. Fine chop the giblets or add into a food processor & fold in with the stuffing
2. Dice celery, onion, carrot, apples, bread, cinnamon, greens, sausage, cabbage, parsley, etc (whatever you are feeling) think savory!
3. If stuffing the bird place aluminum foil over opening to hold in the stuffing or pinch closed with metal skewers

Baking

1. Place bird upside down (breasts facing down): A large roasting pan and a wire rack that fits the pan are ideal-if you don’t have a wire rack then simply place the bird on the appropriate rack depending on the size of your bird & leave enough room below the bird to put your drippings pan
2. Bake on 400 degrees for ½ hour-if your bird is a pterodactyl then plan on 45 to 1 hour at 400 degrees
3. Turn oven down to 350 degrees for 2 hours
4. Turn oven down to 225 for 1 ½ hours
5. To ensure a juicy turkey you want to “stop the cooking process” at 155 degrees-if your planning on browning then start temperature probing around 3 hours into cooking. For those of you who like crispy skin & color on your bird-turn oven up to flip the bird over at around 140-145 degrees-cook until internal temp is 165 degrees-(temp should be taken close to the bone on the thickest part of the thigh)
6. Let stand for 15 to 20 minutes until you carve (the bird will retain more of its juice this way)
7. Use the pan drippings for gravy

Gravy

1. Create a roux with flour and butter or if you prefer mix corn starch with water into a thick paste to add later
   For roux recipe-with your flour and water roux in a sauce pot, add pan drippings slowly while whisking. Add a dash of cider vinegar, touch of buttermilk or butter-Season with salt and pepper to taste
   For corn starch recipe-bring pan drippings to a boil-add corn starch slurry
   For a more flavorful gravy add items such as fresh sage, cider, a touch of nutmeg, cranberries etc…

First up in the lineup is the Windjammer’s Broccoli and Cheddar Ale soup. Pairing our local Vermont-made cheddar with locally-brewed ale is not only a natural Vermont pairing, it’s an exquisitely delicious one. The locally-grown broccoli keeps this soup in the “localvore” category while also delivering a nutritious and delicious way to get your daily vegetable intake.

Second on the list is a fall favorite for many: A Traditional New England Shepherd’s Pie. Chef JJ’s take on this classic comfort food is a combination of house ground ribeye & sirloin, roasted corn, whipped Yukon gold potatoes, layered and finished with clothbound cave aged cheddar. The combination is rich and filling, and will help keep you well-fed during the upcoming cooler days.

The last of Chef Vezina’s fall 2012 Vermont recipes takes a traditional dessert – apple crisp – and adds a new and adaptable spin. Using both pear and apple (Macintosh are recommended), Chef Vezina’s recipe combines these two fruits with a mixture of oats, cinnamon and brown sugar for the topping. You can also substitute other fruits, creating your own type of crisp for your Thanksgiving dessert.

Don’t have the time to make these great recipes? Then head over to the Windjammer Restaurant and Upper Deck Pub and enjoy them with one of the Windjammer’s fantastic Vermont wine selections. And remember – the Windjammer is part of the 21^st Annual Thanksgiving Coat Drive in Burlington so don’t forget to bring your gently used, clean winter coats to our drop-off locations at the  Windjammer Restaurant and Upper Deck Pub and the BEST WESTERN PLUS Windjammer Inn and Conference Center. Coat collection ends on November 19^th!

To see how to make these great Vermont recipes in your kitchen, click here: http://windjammerrestaurant.com/category/windjammer-recipes/

To see the Windjammer in the Best of Burlington Fall 2012, click here: http://issuu.com/bestofburlington/docs/best-of-burlington-fall-2012

Looking for the best turkey recipe ever this Thanksgiving?!?! Chef JJ reveals his top secret holiday recipe here: http://windjammerrestaurant.com/2012/11/15/the-best-turkey-ever/

Last year, over 1,000 coats were given away on Thanksgiving morning, with people lining up as early as 8:30 a.m.  All sizes are needed, especially men’s and women’s large. So if you’ve got gently used, clean winter coats that need a home, please bring them to the Windjammer Restaurant and Upper Deck or the BEST WESTERN PLUS Windjammer Inn and Conference Center in South Burlington,  and we’ll put them to good use!

Dates for Coat Drive Drop-off:
Monday, November 4th – Monday, November 19th

Drop-off address:
Windjammer Restaurant or Best Western Plus Windjammer Inn
1076 Williston Road, South Burlington
Phone: 802-862-6585
http://windjammerrestaurant.com/

It’s the best of both worlds: honoring the important women in your life while enjoying unique wines, locally grown food and Vermont microbrews! October is Breast Cancer Awareness Month and as such, the Windjammer Restaurant and Upper Deck Pub in South Burlington is proud to be a part of this important program.  The Windjammer was chosen as one of ten Vermont restaurants to participate, which to date, has raised over $130,000 through donations made by Burlington area restaurants, patrons, Long Trail Brewery and Farrell Distributing.

This year’s fundraiser offerings from the Windjammer include Trinchero Family Estates’ Joel Gott Reisling and Alakai Red blend wines, along with all Longtrail drafts. For every bottle of Joel Gott Reisling and Alakai Red blend sold, $1 will be donated each by the Windjammer, Farrell’s and Trinchero Estates, equaling a total $3 donation per bottle. Can’t drink a whole bottle? No problem! Once a bottle is finished, it counts toward the donation so you can still contribute by the glass.

We encourage you to pair these wines with our diverse menu offerings, including our infamous salad bar, day boat seafood features from our new partnership with the Wood Mountain Fish Company and our aged beef selections—some locally raised in VT.

This promotion runs through October, so there’s still time to make a reservation or just stop by the Windjammer Restaurant and Upper Deck Pub for lunch or dinner. And don’t forget to take a look at the Windjammer’s full wine list, which includes over 150 labels, with 20 available by the glass.

For more information on the Fletcher Allen Breast Care Center, visit http://www.fletcherallen.org/services/womens_health/specialties/breast_care/