A letter from Adam

Adam In The kitchen

from the mouth (and heart) of a Chef

Below is a letter from Adam.  It is a rare look into his thoughts written in his own words.  He really wanted to share it with you.  I have kept my usual overzealous editing in check to preserve HIS true message.  It is followed by some Q&A regarding our newest dinner series “I-8 with Adam”

     —Lorien

Dear Awesome Common Man Guests,

I wanted to personally take some time to express my current feelings and also tell you about what Lorien and I are doing this summer.  As many of you know we decided to close The Common Man for the summer & fall seasons.  We have wanted to do something “smaller” for quite sometime and needed to take the season to reflect and think about just what that might be.

I have to be brutally honest and tell you after this past winter I was feeling extremely burned out.  I wasn’t even sure if I wanted to cook anymore.  I thought that maybe switching careers was the best option for me.  I wasn’t handling the ups and downs business in the MRV throws at you very well, and was really struggling with my ‘struggle’.  In April after closing Lorien & I went to Italy which is my favorite culinary destination in the entire world.  I LOVE everything food related about the country from great espresso pulled to order every place you look to cured meat by the kilo, local vegetables, meat, cheese and wine, amazing pastas and olive oil that smells like grass.  I especially love the the generational commitment to sourcing, handling and cooking ingredients perfectly.  In Italy I remembered why I cook and why I love food.  The combination of great food, beautiful county and some time to rest reignited the culinary passion I feared may have been dead for good.  I realized it wasn’t that I disliked cooking, it was that I had been moving farther and farther away from my real dream which is to cook inspired creative menus for small groups of people in and intimate setting in which I can INTERACT with my guests.  I want guests to see what we do in the kitchen and get involved if they want to.

So we have come up with this summer dinner series “I-8 with Adam”.  The I-8 series is an 8 course tasting menu serving 8-12 people at a time.  It will consist of fun, inspired, menus that change to reflect what is available locally, globally and according to my creative whims.  The first four courses are served in the kitchen accompanied by a selection of wines, beers and a featured cocktail (full bar is also available).  Guest can sit, stand, go “on the line”, and  ask questions.  Following the four kitchen courses, guest proceed to the dining room for three additional plated courses and dessert.  Guest are seated at one long table in the center of the Common Man dining room surrounded by fresh flowers and tons of candles.  We hosted our first two dinners last weekend and I LOVED IT.  It is everything I have wanted for the past six years but have been too afraid to try. Thank you from he bottom of my heart to our ‘inaugural’ guests this past weekend, it was truly my pleasure to cook for you.

We plan on doing these dinners along with some other special events throughout the entire summer and fall.  The restaurant will remain for sale. If the restaurant sells we hope to be able develop a smaller concept that is more reflective of who we are and want to be creatively.  We hope we can stay in Vermont (The Valley) as we are proud to call this place home.  Thank you to everyone for the continued support as we figure out our way.  I look forward to seeing you in the kitchen.

——Adam Longworth— Chef

Many people have had questions regarding the I-8 series.Below are some of those questions along with the answers. This dinner series is about letting loose, trusting the Chef and dining in great company.  Please come with an open mind and a smile.   If you ever have additional questions please don’t hesitate to reach out.

1.)  What is I-8?

I-8 is an 8 course tasting menu held at The Common Man.  The first four courses are served in the kitchen and the last four courses are served in the dining room.  The dinners cost $80 per person for food.  Alcoholic beverages are additional.

2.)  When are the dinners?

A list of June dates will be released soon.  Starting in July we will do dinners on Friday and Saturday nights.  We will also do dinners by reservation/request.

3.)  What if we are a small group?

In order to do an I-8 we need to have a minimum of 8 people and a maximum of 12.  Some dinners will be booked with an entire group of 8-12.  Other dinners  will be made up of multiple smaller groups.  If you are a small group, reach out to us and we will get you in on a dinner with other guests you just need to be prepared to make new friends!

4.)  Will you do a specific day (outside of scheduled days)?

YES!!  If you have a group (8-12) let us know and we will work with you to come up with a date.  These dinners are a GREAT way to celebrate birthdays, anniversaries, and other special occasions. ***The only night we can’t do it is Thursday- I (Adam) have my “boys” mountain bike ride that night.

5.)  What will the menu be and can you work around dietary restrictions?

The menu is set and will change each week.  There will always be a vegetarian option.  We can work around serious dietary restrictions and allergies however if you have a lot of dietary restrictions this may not be the best option for you.  We will need to know about vegetarians, allergies and dietary restrictions ahead of time.

6.)  Can we do a custom menu?

OF COURSE!  We would love to design a custom menu for you.  The sky is the limit!

For more information and current open dates go to our Events Page.

To make a reservation or for any questions contact us at dine@commonmanrestaurant.com


Summer Break

Dear Valued Guest, It is with both heavy hearts and excitement we are writing to you to announce that we will not be re-opening The Common Man for the summer & fall seasons.  The past five years of owning and operating The Common Man have been an amazing experience and we have learned countless lessons.  […]
Roll With Us!

Roll With Us!

Chef and owner Adam Longworth and his partner Lorien Wroten have created a second business venture, The Common Kitchen; which means big business for our partner food producers and farmers, like Randy and Eliza of Red Hen Baking Co. in Middlesex Vermont, and the family farm Les Moulin des Cédres in Quebec which provides them with 4,500 lbs of organic flour every week.

Flavorsome Updates

Check out our July specialty dinner schedule on the Events page!!! We are currently closed for regular dining service.  We will be hosting private events and specialty dinners throughout the spring, summer and fall seasons.  We will re-open  for regular dining in December 2017.  Visit our events page to find out more about our specialty dinners […]