WHAT'S COOKIN' RUTLAND

• Mix 2 parts Chaffee Art Center with equal parts PEG TV. • Add a handful of talented Rutland County cooks, chefs & artists. • Blend with plenty of seasonal local produce. • Serve immediately, preferably to a live audience.

Haven't you always wanted to "be on TV?" Here's your chance! Join our host, Whitney Lamy for the monthly taping of What's Cookin' Rutland on PEG TV. Each month a guest chef will demonstrate his or her culinary skills as the cameras pan back and forth between the chef and the live studio audience. And when the cooking is over ... we sample!

Taping is scheduled for the third Monday of each month. Taping begins at 6:00 PM; the doors open at 5:15 and the studio doors are closed at 5:45, so please be on time. Generally speaking, the taping demonstration runs 30 minutes, from 6:00 - 6:30 and afterwards another 30 - 45 minutes is scheduled for sampling and questions. It's all very informal and a lot of fun.

Tickets may be reserved for any show in advance by calling the Chaffee at (802) 775-0356. You may request as many tickets as you like, up to a maximum of 20 per show - groups are welcome. Seating may be available the day of the taping only if there are unreserved seats. A tax-deductible donation of $10 per person, payable to the Chaffee Art Center, is appreciated.

Exactly what's cooking at "What's Cookin'" is up to the discretion of the guest chef. It may be an appetizer, a desert, an entree or even a program on Vermont cheese. You are invited to bring your own beverages. The emphasis is always on local - locally grown food and local cooks.

Recipes used during the show will be available at the end of the taping. The show is broadcast on PEG-TV several times each week and is also available for streaming video downloading on PEG-TV.com

ENJOY THE SHOW!

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Chaffee Cookbook "From the Artist's Kitchen" Over 200 delicious recipes and artwork from members and friends of The Chaffee Center for the Visual Arts. Appetizers, Soups, Salads, Entrees, Vegetables, Breakfast, Breads, Desserts, Drinks and much more. Aunt Janet's Apple Pie Pie: - 6-8 Macintosh apples - 1/2 cup sugar - 3/4 teaspoon cinnamon - crust for a deep dish single crust pie Topping: - 3/4 cup flour - 1/3 cup sugar - 6 tablespoons butter, at room temperature

1. Preheat oven to 400-degrees
2. Peel, core and slice the apples. Combine them with thecinnamon and 1/2 cup sugar in a bowl. Toss to coat well.
3. For the topping: In a seperate bowl, cut together the flour, 1/3 cup sugar and butter with two knives or a pastry cutter.
4. Fill the prepared crust with the apples and sprinkle on the topping
5. Bake for 40 minutes and serve.

Serves 8