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On the Menu - The Perfect Wife Restaurant & Tavern

January 14, 2015

To be honored as a Fred Bollaci ‘Golden Palate’ partner, a restaurant must deliver exquisite cuisine with a health forward, localvore edge. Chef Amy Chamberlain’s Manchester restaurant, The Perfect Wife, is the perfect inaugural Vermont recipient. According to Bollaci, "I knew before we finished our recent meal at The Perfect Wife and had the pleasure of chatting with Chef Amy, that The Perfect Wife would be a perfect addition to my Golden Palate Family.”

Chef Amy’s cooking style has always leaned towards unpretentious, delicious comfort food that honors her Vermont farm partners and wins awards like Vermont Chef of the Year from the VT Chamber of Commerce in 2010, Best Presentation at the Stratton Foundation' s Taste of Vermont Benefit (she'll be there again in February, 2015), and Best Bite! 2014 at the Vermont Fresh Network's Annual Forum Dinner!

The Perfect Wife was chosen as a ‘Golden Palate’ partner after a visit from Bollaci himself, when he enjoyed one of Amy’s signature dishes, the Howling Wolf. It’s not often that a vegan, gluten free entrée garners much press--Amy’s dish featuring sweet potato hash, yellow curry satay sauce and sundried cherry chutney is the restaurant’s most requested recipe! (Don’t worry, she’s sharing it!) Amy serves the Howling Wolf with a selection of seasonal veggies and rice pilaf, but says the satay sauce is delicious as a braise for meats, thinned down as a soup or as a healthier, vegetarian poutine served with Vermont Creamery Goat Cheese and fries.

Catch Chef Amy on her TV Cooking Show “Life of the Party” to perfect other signature recipes.

 The Howling Wolf 

 Yellow Curry Satay:

1 lg. onion, diced
4 T. chopped garlic
2T. good curry powder (Look for Madras brand in a gold tin)
1 T. ground cumin
2 t. dried basil
2 t. dried oregano
1/2 cup mango chutney
1 can coconut milk
5 c. canned diced tomatoes
1 c. canned tomato puree

Sweat the onions and garlic till soft.  Add spices and toast them a little.  Add chutney and coconut milk.  Simmer till combined nicely.  Add tomato product.  Simmer for one hour.  Season to taste with salt and pepper.

Sundried Cherry Chutney:

1 c. dried cherries
1/2 c. golden raisins
2 t. chopped shallots
2 t. green peppercorns
1/2 c. sherry
1/4 c. port wine
1 T. red wine vinegar

Combine everything in pot and cover by one inch with water.  Simmer over low heat till fruit is very plump, about 20 minutes.

Sweet Potato Hash:

Dice 6 sweet potatoes and 1 onion.  Toss with chopped garlic, salt, pepper, olive oil and a little bit of nutmeg.  Put in roasting pan and cover.  Bake at 325 for about 45 minutes or till tender.  

Combine all of these things with your favorite steamed veggies and rice pilaf of your choice.  Enjoy!!

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