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Comment Archives: stories: Food + Drink

Re: “Adam's Berry Farm Takes Root in Charlotte

Congrats to Adam- We know firsthand how monumental a move of a farm can be. Great job and looking forward to coming out there to pick some organic berries!

1 like, 1 dislike
Posted by David Z on 07/30/2014 at 9:55 PM

Re: “Farmers Market Kitchen: Blueberry Lemon Clafoutis

Wouldn't this technically be a flaugnarde, since it isn't made with black cherries?

Posted by Joel Barnes on 07/29/2014 at 9:44 PM

Re: “Thai Dishes Opens in Burlington

My partner and I tried Thai Dishes last night and over all, they did a great job for a restaurant that's only been open for 4 days. The vegetables in our stir fries were undercooked, but the flavors were great. We didn't find out that they don't yet have their alcohol license and it's BYOB until after we'd been seated and were ready to order, so we didn't bring our own wine. Perhaps they could benefit from some signage out front until they do get that squared away. Over all, we'll probably give them a few weeks to get settled before going again, but we will be back.

2 likes, 1 dislike
Posted by Laura Hale on 07/26/2014 at 7:51 AM

Re: “Fun and Farm-to-Table Food at Tilt Arcade

Yay!!! Vegan choices!!!

1 like, 0 dislikes
Posted by Lisa Morgan Gould on 07/22/2014 at 5:03 PM

Re: “Clover Mead Café & Farm Store Reopens

After living in NYC on the upper westside for the past 40 years we retired to the ADK. Beyond takeout , great food was hard to come by up here. Having Marla's vision for a great cafe minutes from our home was such a surprise. We go every weekend to be amazed by her cooking, and inspired by the farm to table philosophy. You would be hard pressed to find food of this quality so close to great views on your bike, hiking, kayaking, or simply a fun afternoon drive. Retired Foody…

5 likes, 0 dislikes
Posted by Jean JD Audouin Duval on 07/20/2014 at 4:20 PM

Re: “New Restaurants Replace Old Favorites in Williston and Essex

another small plate and cocktail bar....surprise! boring

1 like, 3 dislikes
Posted by wingnut on 07/20/2014 at 10:39 AM

Re: “Lake Placid's HoJo's Is Still Sizzling

The article really shines the spotlight of what the restaurant really has for a legacy, but how the publisher describes that too-well-known demise of the Howard Johnson company was just like how it was defined back 5 years ago. The usual, "sold to Mariott, they closed all but 25% of the restaurants and kept most of the motor lodges. Bought and sold time and time again, it's now owned by Wyndham." What was not, most likely never noted in the story was the current revitalization of the brand. It recalls the iconic logo (I'm not talking about the roof logo, but rather the mid-century edition), plus concepts for the interior designs for the lobbies come with a giant panel talking about the founder and his impact on roadside hospitality (something at the time that was yet to be invented), and as far as current sources indicate, summon a revival of the orange-roofed Gate Lodges. If the author managed to include Wyndham's relation to the brand, why did they not mention the return of HoJo's famous ice cream flavors in the article? People need to know that despite their roots, Wyndham is NOT another Cendant!

Posted by Barry Ericson on 07/19/2014 at 5:18 PM

Re: “Where Have All Vermont's Line Cooks Gone?

<--- *is married to a line cook* Wow, I wonder why it's hard to find people for physically strenuous jobs paying $10 to $12 an hour with no health insurance, paid time off, or retirement plan in 110-degree kitchens where you're never allowed to call in sick.

6 likes, 0 dislikes
Posted by Joe Weinmunson on 07/17/2014 at 1:50 PM

Re: “Lake Placid's HoJo's Is Still Sizzling

My family and I love going to Hojo's for Clams, French Fries and the "All You Can Eat" salad bar.. The Butler family is a wonderful family and an asset to our community!

2 likes, 0 dislikes
Posted by Cheryl Clark Megliore on 07/16/2014 at 8:37 PM

Re: “Lake Placid's HoJo's Is Still Sizzling

Breakfast at Hojo's in LP is a must. Still stay there when in LP unless Chateau Wittso is available. LP Hojos is a Landmark and I hope it stays for many years to come!

2 likes, 0 dislikes
Posted by Klaus Zimmermann on 07/16/2014 at 6:11 PM

Re: “Where Have All Vermont's Line Cooks Gone?

If culinary grads are moving to NYC or Boston to hone their skills how can the cost of living be to blame. Big cities are expensive places to live too. Transportation may be an issue in areas outside of Burlington, but not so much in and around where the largest concentration of restaurants are. Since NECI is in Montpelier, that doesn't provide students with many work options and some Montpelier restaurants won't even hire NECI students. NECI's internship options with good restaurants out of state provide students with more exciting opportunities than in VT, why would they stick around. Wouldn't NECI have been better off in the Burlington area? St. Mikes and UVM students aren't studying to be chefs. A servers hours, pay, and workload is much more desirable to them.

A line cook is rarely an entry level position and it takes a special person. When you're a line cook, it should be the time when your skills and abilities are fully realized and developed. It takes a lot of time and a good chef to help them do that. Very rarely are they fully developed. Not one chef should complain about training their staff when their job is, to teach, inspire, and be a mentor, not bark orders and sip champagne with guests. Don't make it about what they can't do, make it about what you can get them to do. Get back in the kitchen and do something to show you care about them like sweep and mop the floor. Involve them in menu planning, create a positive learning environment. There's a lot of great chefs that'll tell you about the many hours they've given to be a part of something real as a cook. Heck invite the waitstaff too I'm sure they need to learn a thing or two about what's on the menu.

Line cooks in VT have been marginalized by owners and chefs yet they're an integral part of the restaurant community. Line cooks don't enter the work force aspiring to be just a line cook, they want a fulfilling career where they get paid what they're worth. There just isn't enough top restaurants, skilled chefs, or room for advancement at kitchens in VT to satisfy their needs. I don't agree with putting everyone on salary, but servers could be obligated to tip out the cooks like they do a busser to lessen the pay gap. Even the city of Burlington pays their employees a livable wage of $13.94 with health insurance and $15.83 without, except at a BTV restaurant because it wouldn't be profitable. Maybe all the owners and chefs should rethink their strategy by increasing payroll, offering educational experiences, and or offering real benefits like paid vacations. Then maybe everyone will be satisfied.

2 likes, 0 dislikes
Posted by Le Cuisinier on 07/14/2014 at 10:32 PM

Re: “Taste Test: Mi Casa Kitchen & Bar

I'm sure there are parts of Tijuana that are "dusty and litter strewn," but in fact, Tijuana, and Baja California in general, are centers of some of the most celebrated and innovative fine dining in Mexico right now, something that would surely not be "out of place in Stowe." Furthermore, "sketchiness" is a nasty and unfair stereotype of Mexican cuisine (even the tacos), and I was shocked to see Mexican food so casually denigrated as "ridiculously defaulting to terrible." Moving on to the details of the review: in fact, some of the more interesting combinations of ingredients you describe at Mi Casa would be perfectly at home in restaurants all over Mexico, where creative culinary fusion has been going on for centuries now (even if it wasn't described as such), and has really taken off over the past several decades. Nor do you need to go anywhere especially fancy to find incredible ceviche in most of Mexico. Your judgements of this restaurant's food are one thing (I haven't eaten at Mi Casa so I'll have to take your word for it), but your repetition of dismissive, ignorant cliches about Mexican cuisine and Mexico in general is troubling.

22 likes, 0 dislikes
Posted by sosten on 07/14/2014 at 9:23 AM

Re: “Where Have All Vermont's Line Cooks Gone?

The idea of removing tips from the equation needs to be looked at in a place like Vermont. Being employed at a Burlington restaurant for 3 years, I still don't make a livable wage. And I have student loan debt to pay off. If you want professional employees, look at it the european way, and pay everyone SALARY (that means bene's, sorry owners), and exclude tipping from the equation. There is NOTHING more frustrating than getting to work early in the morning (2-2.5 hours before the waitstaff) and busting my butt, only to get paid half as much, or less, as front of house employees. Not to mention they all get tax breaks and cheaper cost of living, because my entire pay is on the books and theirs isn't. If we traded places, I could do their job and they never could do mine....

2 likes, 0 dislikes
Posted by Alex Dees on 07/13/2014 at 6:20 PM

Re: “Where Have All Vermont's Line Cooks Gone?

Unfortunately the article never interviewed line cooks in the industry. Restaurant owners want culinary trained or
experienced line cooks but are unwilling to post the name of their restaurant or salary. Based on experienced means little when applying for a position and being offered 10-14 dollars an hour with a culinary school background with no benefits or paid vacation. Simply put line cooks are working in institutional settings where a livable wage and benefits can be provided! Sad that craigslist shows the same restaurants placing ads over and over again for experienced line cooks reflecting their unwillingness to hire the right person at a salary that respects their training and skills!

5 likes, 0 dislikes
Posted by NYMDVT on 07/13/2014 at 4:46 PM

Re: “Where Have All Vermont's Line Cooks Gone?

This article sucks. Someone needs to look at the real problem!

3 likes, 2 dislikes
Posted by Ron Doty-Tolaro on 07/12/2014 at 9:00 AM

Re: “Where Have All Vermont's Line Cooks Gone?

I moved back to Vermont several years ago, I have been looking for a nice restaurant to cook for. With no luck except for restaurants who only want to pay 10 or 11 dollars an hour. I worked very hard at my culinary skills and that is the best Vermont has to offer? Restaurant owners feel they are doing you a favor paying you minimal wages and expecting professional employees! Sorry but I won't waist my time.

11 likes, 1 dislike
Posted by Ron Doty-Tolaro on 07/12/2014 at 8:50 AM

Re: “ArtsRiot's Truck Stop Heads to Montpelier

Jesse you are doing a wonderful job at Montpelier Property Management.

1 like, 0 dislikes
Posted by montpelier28 on 07/08/2014 at 3:35 PM

Re: “Tilt (Finally!) Opens in South Burlington

get the racing going!! INITIAL D

Posted by Spencer Koeller on 07/04/2014 at 8:44 PM

Re: “Arcade and Ale House to Open in South Burlington

This is amazing! I think there will be people who don't get it, but for those of us who do, this is incredible news. Mr. "No one enjoys Pinball that much" unfortunately (for him) grew up in the wrong decade, but there are MANY of us who appreciate these nostalgic games and will hopefully keep this place in business for years to come. Who knows, this place may even inspire some who did not grow up in the right decade.
Thanks for taking a risk and adding to the offerings in Burlington! You'll find me at the Pinball machines with a FiddleHead in my hand.

1 like, 0 dislikes
Posted by Louis LaRosa on 07/03/2014 at 12:50 PM

Re: “Burlington High School Food Truck Hits the Road

Totally awesome.

Posted by cricket on 06/26/2014 at 7:13 PM

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