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The Vanilla Bean Café Celebrates 29 Years!

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The Vanilla Bean Café Celebrates 29 Years! Serving TM & Vanilla Bean Café Calendar Northeastern Connecticut #88 Issue 22 Number 3 July - September 2018 Free* The Vanilla Bean Café Celebrates 29 Years! he Vanilla Bean Café is a family run restaurant food mixed with a variety of sophisticated and cur- located in CT’s northeast Quiet Corner. On rent entrees. There are fresh and seasonal specials on August 28th, 1989, the Jessurun family opened the menu every day. Weekend mornings from 8:00 a sandwich and ice cream shop in a restored barn on am to noon is the time to enjoy the delicious break- the corner of Scenic Routes 169, 97 and 44. fast offerings which include original and traditional This year will mark the 29th anniversary for The omelets, French toast, and country pancakes served Vanilla Bean Café. Through the years, customers with 100% real local maple syrup and tasty, top-qual- have gathered here in the Café dining room for ity apple wood smoked bacon and sausages. meals, shows, anniversary and birthday parties and Whether coming for a bite to eat or staying to even wedding receptions. The owners have hosted see the show, customers find the Bean an easy place local food tastings and several annual benefit con- to be. The main dining room is a gallery displaying certs. Coca Cola held their national launching of artwork by local artists. A four-panel installation in Vanilla Coke at the Café in 2002. Along the way, The the original dining room by Pomfret School’s art Vanilla Bean Café has become an integral part of life teacher, JP Jacquet, depicts Café life. Customers in this community. share in a sense of belonging here as they peruse the The restaurant has expanded and evolved over the history, accolades, pictures and stories that decorate years and is now a 90-seat restaurant with a fireplace, the walls. The Vanilla Bean Café is a public place a larger, more modern kitchen, and a patio for out- where people can really feel at home. door dining. And, while this may be the last undevel- oped area on the East Coast from Boston to D.C., Visit Our Restaurants high quality food and entertainment are not missing The Vanilla Bean Café here. The menu now offers plenty of country comfort Pomfret Connecticut Breakfast, Lunch & Dinner Fenton River Grill Patio Open Real Good Whole Food Since 1989 efore Fenton River Grill was incorporated, we had an outdoor patio designed and approved by 85 Main the town of Mansfield. If we could not con- Putnam Connecticut struct a patio in front of the building in the Big Y New American Fusion Cusine plaza, we would not proceed with the construction of Full Bar, Raw Bar, Sushi Bar the restaurant. So, once we were approved for the patio we were able to negotiate a lease for the Dog Lane Café premise and begin construction. Having a patio in Storrs Connecticut this location was that important to us. And now it is American European Café open just in time for the summer! Great Food, Coffee Drinks, Desserts The patio is eastern facing and offers relative peace and quiet in an otherwise busy plaza on a busy Fenton River Grill road. This 40-seat patio allows for the option of al Mansfield Connecticut fresco dining for our customers. Piazza lighting adds warmth to evening dining. Now, all 4 of our restau- New American Comfort Food rants offer outside dining. Join us! Craft Beer, Craft Cocktails The Vanilla Bean Café VBC Accolades and Awards wants you to know... The Vanilla Bean Café opened in 1989 with 16 seats The New York Times “The food...is freshly made, well The Vanilla Bean Café is owned by the Jessurun Family seasoned and extremely tasty.” The Vanilla Bean Café is a member of Green Valley Hospitality The Boston Globe “...great food - homemade soups, sandwiches, We open 361 days a year. We close on: burgers, and the best fish cakes around - in a Easter Sunday, Fourth of July, Thanksgiving relaxed atmosphere.” & Christmas Day Yankee Magazine’s Travel Guide to New England “Editors’ Pick” 1997, 2003 & 2004 Business Hours: “One of the outstanding reasons to visit Monday, Tuesday 7 am - 3 pm New England.” Wednesday, Thursday 7 am - 8 pm Friday 7 am - 9 pm* Connecticut Magazine Readers’ Poll Saturday 8 am - 9 pm*† Windham County - Various years Sunday 8 am - 8 pm* Best Family Dining - Best Sandwiches Best Desserts - Best Business Lunch *We may close early during colder months. Best Vegetarian - Best Outdoor Dining †Entertainment night - Yankee Magazine we serve dessert, beer & wine until 10 pm Editors’ Choice - Best of New England Connecticut’s Best Country Café - 2011 Web site: www.TheVanillaBeanCafe.com The Hartford Courant E-mail: [email protected] “This is a place that serves excellent food and brings in some of the better performers on the Address: 450 Deerfield Road New England coffee house circuit...” Pomfret Center, Connecticut 06259 Phone: 860-928-1562 “The Vanilla Bean Café in Pomfret is one of those rare places that truly has something for everyone... Music Booking: Maria Sangiolo Oh, yes - the food is truly delicious, too.” [email protected] The New London Day Art Booking: Kayla Murphy [email protected] “The soups are homemade and delicious, the sandwiches unusual and served on breads that Bean Soup Ads: Barry Jessurun [email protected] are positively delicious...” www.VisitingNewEngland.com “The secret of getting ahead is getting started.” “the Vanilla Bean Café is one of those places you -Mark Twain simply don’t want to leave.” is an information and www.HiddenBoston.com entertainment newsletter. “This impossibly funky Connecticut restaurant is full of character (and characters), and is truly Compiled by Barry Jessurun in a class by itself.” Written by Mary Murtha & Barry Jessurun Edited by Maria Sangiolo Recipient University of Connecticut’s Layout & Design - Barry Jessurun Nozko Family Business Leadership Award © COPYRIGHT 2018 by Barry Jessurun, All rights reserved Check the hallway by the restrooms - our Hall of Green Valley Hospitality Pomfret, Connecticut 06258 Fame - for more articles, letters and awards. “A tree is known by its fruit; a man by his deeds. A good deed is never lost; he who sows courtesy reaps friendship, and he who plants kindness gathers love.” - Saint Basil “I’ve prioritized taking care of my mind, having fun, and doing things that make me laugh. And eating well - as in, really good food, like steak or pasta or fresh vegetables or an amazing dessert. You know, ‘treat yo’self.’” - Phillipa Soo And Now... A Word About Mulligatawny ulligatawny is the Anglicized version of the Tamil (a southern Indian Dravidian language) words for “pepper water” or “pepper broth.” It became popular with the British stationed in India (employees of the East India Company) during colonial times, during the late 18th century and later. When they returned home, they brought the recipe back with them to England, and to other members of the Commonwealth, “My prince is not coming on a white horse... He’s obvi- ously riding a turtle, and definitely lost.” - Anonymous especially Australia. It was a rich curried soup originally made with pep- “Believe in pers, hence the name. It has changed to suit differing your infinite tastes in Western culture and has gone through many p o t e n t i a l . variations at various times and places. It is usually based Your only lim- on a chicken stock (also mutton or vegetable stock) and curry, with cream, pieces of chicken, onion, celery, itations are apples and almonds and garnished with rice. The cream those you set was very likely originally coconut milk. upon your- Vegetarian versions may contain lentils, tomatoes, self.” - Roy T. cucumbers, apples, rice and fresh coconut. Australians Bennett like to add tomatoes and bacon. Yogurt is sometimes used instead of cream or coconut milk. Today Mulli- gatawny bears little resemblance to the original. “To accomplish great things, we must not only act, but It is one of our most popular and flavorful soups, here also dream, not only plan, but also believe.:” at the Bean. Freshly grated or ground spices and herbs - Anatole France make a world of difference when making any curry, and Mulligatawny soup is no exception. So take the time to do it right and you will be well rewarded. It can be made as a mild curried soup, or it can be made to live up to its name “pepper water.” “But no matter the career you choose, you will likely face a moment where you have absolutely no idea what to do. In that moment, be generous with yourself, and trust your inner voice.” - Ronan Farrow Book Your Next Event In The Wine Cellar @ he Wine Cellar at 85 Main has received many accolades since it’s opening. The downstairs function room at 85 Main was completely renovated in 2015 and is available for private parties, business meetings, special events and regular dining when it is not booked for a private party. Contact Dawn at 860-928-1660 or send an email to [email protected] for more information and available dates. And a Recipe... Mulligatawny INGREDIENTS •1 oz butter •3/4 pound diced chicken •3 oz butter •1 medium onion – diced “A greenhouse that makes you go Wow!” - Eileen Jessurun •1/3 head of celery – diced “Love is not an emotion. It is your very existence.” •1 Red Pepper – diced - Sri Sri Ravi Shankar •1 Tbsp chopped garlic •1 Tbsp Curry •1 tsp Cumin •1 tsp Coriander •1/3 tsp Sea salt •1 tsp Cardamom •1/2 tsp Pepper •1 tsp Tumuric •2 tsp Dijon mustard •3/4 tsp Thyme •2 Bay leaves •6 Tbsp flour •4 oz Coconut milk •2 quarts of chicken stock •10 oz 1/2 & 1/2 1 cup cooked basmati rice “Be the kind of person, be the kind of leader that other PREPERATION people want to sacrifice for..
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