In Vermont’s short growing season, August is a particularly special month of long days, abundant sunshine, and lots and lots of farm-fresh veggies available.
Chef Stefano Coppola of Barre’s Morse Block Deli and Pearl Street Pizza takes full advantage of seasonal abundance, working with his local farm partners to feature as many local ingredients on the restaurants menus as possible.
Morse Block Deli offers sandwiches and salads featuring a variety of veggies, cheeses, meats, and more sourced directly from local farms and producers. Don’t sleep on the seasonal summer favorite - a lobster sandwich served on an old bay infused donut from Woodbury’s Local Donut!
At Chef Stefano’s other restaurant, Pearl Street Pizza just across the street from the deli, he and his partners (Wilson Ballantyne and Chris Ruiz) craft wood-fired pizzas with inventive topping combinations that shift seasonally to reflect the ingredients locally available.
Treat yourself to a summer feast with Chef Stefano’s recipe for grilled porterhouse steak, with a side of the summer vegetable pasta salad. Most of the ingredients are available at a summer farmers market - be sure to support local farmers to get the authentic taste of Vermont!
TUSCAN GRILLED PORTERHOUSE
Recipe courtesy of Chef Stefano Coppola
Ingredients:
- 1-2 lb. Grasssfed Porterhouse Steak (ours is from Greenfield Highland Beef)
- 1⁄4 cup good quality coarse Sea Salt
- 1 sprig Rosemary
- 2 sprigs Thyme
- 2 Tbl coarsely ground Black Pepper
- 1⁄2 Tbl Chili Flakes
- 1⁄2 tsp Lavender leaves (or 1⁄4 tsp dried)
Season the steak liberally on both sides, and store in fridge overnight (or at least 8 hours).
Grill over high heat (preferably over charcoal) to 1⁄2 a temp under desired doneness. (for med-rare, grill to rare-med-rare).
Rest for at least 8-10 minutes before cutting. Cut Strip and Tenderloin off the bone and slice. Serve with the bone.
SUMMER VEGETABLE PASTA SALAD
Recipe courtesy of Chef Stefano Coppola
Ingredients:
- 1 quart cooked pasta (ours is fresh Radiatori from Trencher’s Farmhouse)
- 1 small/medium Cucumber, small dice
- 1 small Zucchini, small dice
- 5 Cherry or Grape Tomatoes, halved
- 1⁄2 Red Onion, thin julienne
- 2 Tbl chopped Herbs, of your choice (we use Parsley, Thyme, & Oregano)
- 1⁄4 cup Red Wine Vinegar
- 1⁄2 Lemon, juiced
- 1 Tbl Maple Syrup
- 1 cup Mayo
- 1 tsp cracked Black Pepper
- 1 tsp Kosher Salt
Cook pasta according to package directions. While still hot, toss with red wine vinegar. While pasta is cooling, cut vegetables and herbs. Once pasta is cool, toss with the rest of the ingredients & serve.
________
This recipe was provided as part of a farmers market tour series, supported by Specialty Crop Block Grant 02200-SCBGP-18-05, awarded to Vermont Fresh Network by the Vermont Agency of Agriculture, Food, and Markets.
