NECI on Main

Imagine the entire state of Vermont as a food experiment or as its own laboratory where food products are grown and created for this particular climate; seasonally, organically, and sustainably. Now imagine restaurants as teaching laboratories this restaurant for instance.

NECI on Main is a production lab for New England Culinary Institute. For 30 years we have been teaching students to make connections with farmers, between the landscape and our food, and between seasons and culinary traditions. Sometimes we include food items that express a particular sense of place from outside of Vermont, or culinary traditions from other cultures, and use those items or experiences to enhance the foods grown here in Vermont.

Our menu is no exception in this teaching philosophy, and reflects the best that Vermont’s farmers, and America’s next generation of young chefs offer.

New England Culinary Institute Named In “Best Brunch Top 10” By OpenTable Diners’ Choice - Read More...

NECI ON MAIN - CELEBRITY CHEF SERIES

All Celebrity Chefs featured below have cookbooks available at Rivendell Books on Main Street in Montpelier.

May 15-19 | Rick Bayless

Chef Rick Bayless is considered by many the most prolific Mexican Chef in North America.  His restaurants include Frontera Grill and Topalobampo (a fine dining restaurant within Frontera Grill).   These two landmark restaurants attract throngs of followers from his hometown of Chicago and beyond.  Bayless has authored numerous cookbooks on Mexican food, appears frequently on Iron Chef America, Top Chef and Chopped and has been the focus of unique television shows on the beauty of Mexican cooking.  This week’s menu is dedicated to the cooking of Bayless and the traditional menu offerings from Frontera Grill in Chicago.

Prix Fixe Dinner Menu
$27 per person plus tax and gratuity

First Course: Grilled Gulf Shrimp served with shellfish broth, crunchy chayote and orange/jicama slaw
Entrée: Costillas Enchipotladas – chipotle and honey glazed baby back ribs, mango/lime relish, fingerling potato and roasted poblano pepper salad
Dessert: Coconut Caramel Flan, grilled pineapple and toasted coconut

May 22-26 | Jean-Georges Vongerichten

Chef Jean-Georges Vongerichten is of Alsatian descent, but was trained in Hong Kong and Bangkok.  Thus, his food reflects both the formal cuisine of Europe and the influences of Asia.  He opened his first restaurant, Jo Jo,  in New York City in 1991; an instant success garnering three stars from the New York Times.  He has since opened 14 additional restaurants in the U.S. and abroad to similar reviews.  Fifteen successful restaurants in 20 years is quite an accomplishment!  Jean-Georges is a hard-working, talented, “chef’s-chef”, admired by everyone in the trade as well as his loyal patrons.  This week’s celebrity chef menu at NECI on MAIN will feature the simple, yet elegant foods of Vongerichten’s Jean-Georges Steakhouse.

Prix Fixe Dinner Menu
$27 per person plus tax and gratuity

First Course: Rice Cracker Crusted Tuna served rare with citrus, sriracha emulsion and citrus supremes
Entrée: Grilled Beef Tenderloin Medallion,  grilled spring asparagus, roasted mushrooms, demi-glace and maitre’d butter
Dessert: Green Apple Cobbler with cinnamon ice cream