On The Menu; Chef Steve Cavagnaro of Cavey's

This is why the why did the Springfield public television for western New England. Tonight we're cooking and then you also go on the road with Simon and visit a local pub in here. Coming right up on the menu is brought to you by the members of the Y and by different drummers kitchen serving those who share a passion for cooking since 1979. A family owned business continuing a tradition of providing information and equipment to all those who love to cook them. Family of restaurants expressed and the newest location north Hampton directions menu.

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will I think of the New England of the full my mind often turns to pumpkins and we all hear a sweet wind farm in East Hartland Connecticut to talk with Susan Cayce about the pumpkins as she grows Hiya and maybe a little bit about pumpkin pie and what we think of as pumpkin pie might not quite be so let me choose now. Hi Susan thank you for having is somewhat of an incredible display of pumpkins we have here. So really tell us what do we have what are we looking at. Well here as we wind farm we grow about 12 different varieties of pumpkins and the majority of what we grow are used for decorative purposes right larger ones for jack o lanterns and things like that in just the one which is a giant. OK. And somehow it ends and how do big things. All right the sugar pumpkin.

OK. Now because I do want to talk about a little bit. They're actually quite sweet and good for putting into pies and lots of other things as well right. OK so how do we identify sugar pumpkins. Well you want to get about this size their you typically 5:56 harems there's a little bit of ribbing on the sides. The skin is a little bit on the softer side like you could actually indent your fingernail inside it's not hard like a gourd. Got you. All right OK so eating we want something like this. I know you want one for as early as so let's take a look on the inside. All right so we've got lots of flesh here. Right this is the fleshy part is edible you want to scoop out this season get rid of those you can you eat the seeds as well if you want to toast them up with a little butter and salt. Just know that skin is an edible so you want to cook it either in the microwave or your oven until the flesh is nice and soft and then mash it up and that's what you're going to use. OK and you told me something a little bit earlier about some pumpkin butter that you might you know that's really easy just want to cook up the flesh to the sugar pro-gun's and add some sugar or maple syrup we have maple syrup because we have a sugar house here. OK and the sweet spices like cinnamon ginger mag and you just get that into nice credible consistency and that's your pumpkin butter.

Terrific sounds really good now we also got cut open as well. Oh not squash. Right right. These are interchangeable with any pumpkin recipe the butternut squash and if you go to a store and buy I can. It might be that this is going to be something we might not be afraid because they have a little bit more play a little less yesterday. All right. Excellent. All right well thanks again so much for having us here. I think that time you're in the market for. OK. Let me come to your local phone store like this. I think about doing something other than just coming out of it with all these great recipes that we have. I'm Simon Stevens and I'll see you next time. Let's see. Oh that's right. It's just so. It's just

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hey. It is. It's. It's. It's a. It's a. It is. The crab stuffed blossoms Alegate take comes to mind. Now they get a is a white that's often referred to as burning these other white grape. In the past it was often

harvested early producing white high in acidity in recent years. It has emerged as a source for clean crisp white wines. The display the richness of Burgundy but which are on a lighter frame the charred Michelle of Bard who was also very well known for his red wine as our choice tonight. And this is a terrific value wise. When the crab meat and crispy tomato dressing there's a match that's just right. Chef Caballeros entree of cod and fresh vegetables is a masterful effort. It's a dish deserving of a wine with complexity balance and pedigree. Mark Moray is a small family run winery and burgundies marché but I've been fortunate enough to visit on several occasions. Among my favorites of this estate is the Shar NE from the Rondo Vineyard considered one of Marcia's best sites for 2005 is a special vintage of Burgundy. So with this we have a great thing heard a great vintage and a great wine maker. Easy math and by the way this truly is my favorite example of French art

for our group 10 of nectarine a late harvest from Canada's Niagara Peninsula just for one. Chateau de Sharm was the first winery devoted to European grape varieties and Paul box set out to make this winery a world class operation this late harvest is derived from grapes picked for ice wine. They're thawed before being crushed unlike the ice wine. It's more affordable but also has many of the virtues of ice wine great pure acidity and of course amazing sweet ripe fruit. This is just the match for this fine fine dessert. I'm Michael Quinn the from table on vine and these are my matches. Financial

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