By Judy Garrison and Maria Ditchek
Question: When does the very local and down-to-earth reverberate with sophistication and panache?
Answer: When Chef Ed O’Neill of the Andes Hotel and wine aficionado Kortney Lawlor of Wild Common produce a 6-course repast of food—much of it local and from a multitude of cuisines—paired with wine from many countries that the knowledgeable Kortney carries in her Main Street shop. And also when the hosts visit tables to elucidate on the fare, answer questions, pour more wine, at the same time exchanging laughs and banter with friends, neighbors and visitors to town.
The printed menus offered descriptions of each of the six courses: hors d’oeuvres, vegetable, fish, poultry, beef and cheese. The beef entry read: Sous Vide Fieldstone Farm Angus Round Steak, Bordelaise Redux, Cauliflower Puree, Purple Carrot, Marrow Butter; Castel Noarna Mercuria 2015, Dolomites, Italy.
The cheese course consisted of wonderful and familiar cheeses made and/or sometimes sold in Andes: Dan Finn Alderney, Bye Brooke Gouda, Dirty Girl Goat, Mostarda Grilled Toast; Quinta Do Infantado Tawny Port NV, Duoro Portugal.
Our table of 7, where conversation never lagged and murmurs of appreciation erupted often, was universally positive about the design of the meal, the very varied cuisine, and how well the combination of exquisitely presented food and wine worked together. Do it again, Ed & Kortney! we exclaimed, as we parted from a