Blanchard’s was just about the first Caribbean Island restaurant I ever dined at without saying afterward, “That was really good—for a Caribbean restaurant.” Bob and Melinda’s place is good for anywhere. The welcome is warm, the ingredients fresh, and the flavors are at once sophisticated and accessible. I’d want their cookbook just for the desserts, and would turn the page right to the White Chocolate and Apricot Bread Pudding—a dish I order seconds of whenever I’m at Blanchard’s.
—Danny Meyer, coauthor, The Union Square Cafe Cookbook and Second Helpings from Union Square Cafe
Any two people who have managed to combine lives that are as richly lived in places as different as Vermont and Anguilla have my attention! The recipes that Bob and Melinda Blanchard offer here are very tempting and very doable. Some are true Vermont, some are true Caribbean, but occasionally ingredients merge, just as the book includes photographs of Jersey cows and New England farmers’ markets alongside island boats and beaches. Somehow it all works, and I think it’s because of the heart that the Blanchards give to all the worlds they’ve lived in.
—Deborah Madison, author of Local Flavors: Cooking and Eating from America’s Farmers’ Markets and Vegetarian Cooking for Everyone
What a delicious story! At Blanchard’s Table is honest home cooking with stylish flair and a great tropical background. These wonderful recipes obviously come from Melinda’s love for cooking, and the pictures of Bob and Melinda’s restaurant give the food a true sense of place. I’m glad they’ve shared their paradise with us.
—Allen Susser, chef/owner of Chef Allen’s and author of Allen Susser’s New World Cuisine and Cookery