APRIL HIGHLIGHTS

♦  April 20th - FLAVORS OF THE VALLEY (Hartford High School,  37 Higland Ave. (Exit 12 off of I-91) White River Junction, VT -- 2- 7 pm)

Another great program from Valley Food & Farm (Vital Communities). A tasty sampling from area farms and the restaurants that source from them.

♦ April 23rd - CORMAC McCARTHY  (7-10 pm)

In general the Canoe Club features talented regional musicians, but once in a blue moon we bring in a nationally touring artist. McCarthy is "a distinctive songwriter with a warm, powerful, inherently melodic baritone, a fine guitarist and a devastating wit.... capable of putting chills into your spine or a silly grin on your face". Jeff McLaughlin, The Boston Globe

♦  April 28th -WINE DINNER AT THE CANOE CLUB (6:30 pm)

The Canoe Club will host a four-course, 5-wine dinner featuring a selection of lesser known, lively wines from Spain. Although the quality (and good value) of Spanish wine are celebrated in wine aficionado circles, we thought you might enjoy more firsthand exposure. We will be joined by Steve White,  a noted Spanish Wine Educator. He will be available for casual tableside conversation. The menu and wine pairings, specially planned by Chef de Cuisine Mark Prunk, are as follows:

Gramona Gran Cuvee Cava

Shaya Verdejo 2008

Seared Scallops • hydro watercress, pear vinaigrette, fanned pears

Evodia Altovinum 2008   Garnacha Old Vine

Roasted Quail • currants, wild rice timbale, spinach gratin

Casa Castillo Monastrell 2008

Roasted Pork • plums, potatoes Anna, glazed carrots

Alvear Solera 27 Pedro Ximenez

Poached Pears • chocolate mousse, reduction 0f pear syrup, dulche de leche

 $58

In anticpation of a sold out room, as with our first wine dinner, we recommend early reservations (603-643-9660).

♦  MAY 2 - CHEFS OF THE VALLEY  (The Quechee Club, Quechee, VT --  4-7 pm)

The Canoe Club will be participating in this fundraiser to benefit the Upper Valley Haven Shelter  and Food Shelf,  a respected organization that provides shelter for homeless families as well as food and services for those in need. Chef de Cuisine Mark Prunk will concoct a delectable array of small appetizers for this special occasion.