Tags
Food, Henry David Thoreau, Manchester, Mark French, pie, postaweek2012, Silver Fork Restaurant, Vermont, Walden Pond

In 1856, Thoreau wrote in his journal: “My themes shall not be far-fetched. I will tell of homely everyday phenomena and adventures. Friends! Society! It seems to me that I have an abundance of it, there is so much that I rejoice.”
Thoreau appreciated what is truly important in life ~ food, shelter, clothing, fuel and a few simple tools. He borrowed an an ax to build his cabin. He grew beans for fun and barter. He whittled pencils. And he lived about fifteen minutes away from his mother.
It’s a Walden Pond tradition to leave a rock near Thoreau’s hut. But I think this visitor really gets it.

……………….
Thoreau’s intention during his time at Walden Pond was to strip away all superfluous luxuries and live a simple life. I’m all for that. But good food, like a teeny pie, is not a superfluous luxury.
Thoreau thought a lot about his diet. He only spent about twenty-seven cents a week on food, frugal for even the 1850′s ~ rye, cornmeal, potatoes, rice, beans, a bit of salt pork, molasses, and salt. He mostly ate grains and vegetables and flat bread, some fish… and once, a pesky woodchuck.
But Thoreau left the woods quite regularly to dine out with friends. He was known to dash across the fields anytime the Emerson’s rang their dinner bell. Rumor has it that Henry would even steal pies from his neighbor’s windowsills. I think the Teeny Pies blogger, saving the world one pie at a time, is onto something.
For me, going to the Vermont woods is a simple pleasure. And when the dinner bell sounds, I make a beeline for the village of Manchester, a place “as refreshing in its way as the rustle of leaves.” Straight to the Silver Fork.
………………

The Sliver Fork is an intimate six-table restaurant owned by award-winning chef Mark French and his wife Melody. It’s got an insanely friendly vibe. The masterful chef, who has received many Silver Fork Awards, comes into the dining room to chat, his wife works the bar and his daughter serves the tables. You truly feel like a guest in their home. The menu is inspired ~ impossibly stellar plates prepared with an abundance of fresh local ingredients. Thoreau would rejoice. It’s opulence on a fork.
So save room for pie. And this.
……………










