Trip to the glass blowers - Simon Pearce

"Our table is an important expression of who we are."

- Pia Pearce

On a recent trip to Vermont, I stumbled upon a glass blowing gallery/store by the one and only Simon Pearce in Quechee. The store was absolutely lovely and filled with the most amazing glass I have ever seen under one roof. Simon has experience not only in pottery ( his parents owned a studio in Ireland) but in glass blowing, gaining knowledge by working in European glass houses. Simon was also educated in London at the Royal College of Art. He has a strong belief in life, home and simplicity which he conveys with his elegant yet simple style. I think the older I get, the saying of " less is more" applies to my life, home and design ideas as well. It only took me 40 some years to figure it out though. If your in that area you must make a stop at the studio, read about the history, and have lunch at his restaurant, you will be delighted. Here is a recipe from Simon and Pias new book which features beautiful photos of " A Way of Living". You can find a few of the restaurants recipes by going to their website: in the meantime enjoy this one!

Recipes Many diners have asked about our recipes, and providing them to those who share a culinary passion is an honor. A Way of Living includes twenty-seven of our favorite restaurant recipes, adapted to work well for those who are cooking for a family or planning a dinner party at home. Butternut Squash Bisque Created by SimonPearceRestaurant, Average user rating  / 4 Description Submitted by: Simon Pearce Restaurant Ingredients At a glance Restaurant Recipes Soups Please note that many of these recipes are for large quantities and may need to be adjusted to suit smaller serving sizes. 2 lbs. butternut squash, peeled and cut into chunks 1 cup heavy cream 1 cup apple cider 2  ½ tsp cinnamon 8oz unsalted butter ½ cup Vermont maple syrup 1 large onion, diced ½ tsp nutmeg Methods/steps Boil onion and squash in lightly salted water, until just tender. Drain well and quickly puree together with butter, cream, maple syrup, apple cider, cinnamon and nutmeg. Adjust seasoning to taste. Heat thoroughly and serve. If yo u would like to add apples, simply add 1 dozen peeled, cored and chopped apples (preferably Granny Smith) to the squash cooking pot, and proceed with the recipe.