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Comment Archives: stories: Food + Drink: Bite Club

Re: “Dining on a Dime: Post Office Café's Mix-and-Match Menu

I miss Alice Levitt.

4 likes, 3 dislikes
Posted by The Oracle on 07/22/2016 at 6:27 PM

Re: “Talking All Things Food With Chef Sara Moulton

Love, love LOVE Sara Moulton. Back in the day, Food TV hosts were, you know, chefs. They'd gone to culinary school. She knows her stuff and I'm glad she's having a renaissance.

5 likes, 0 dislikes
Posted by RudigerVT on 07/19/2016 at 4:07 PM

Re: “Dining on a Dime: Three Tacos for $11 at Taco Gordo

Having lived Chicago one of the best places for authentic ethnic food and Los Angeles, I am looking forward to checking them out.

Posted by Lisa Ackel Judge on 07/13/2016 at 2:10 PM

Re: “Drink Up: Middlebury Chocolates' Made-to-Order Shake

My family and I went to Middlebury Chocolates for one of the shakes mentioned here, and must say we were disappointed. This may simply be our definition of chocolate shake.

Did you ever get one of the Guatemalan Dark Chocolate shakes made with the Old World mix at South End Kitchen? That was chocolate, dark chocolate. Not everyone likes that, I get it (and they don't even make that ice cream any longer... so obviously I'm in the minority.)

The shake at Middlebury Chocolates was thin, more milk than ice cream, and tasted more of a vanilla custard than chocolate. We made sure to say, "as chocolate as you can make it". It was overly sweet and actually made me a bit queasy with the sugar and custardy-ness. However, I must say that éclairs and Boston crème things make me queasy too and many folk love them. My husband and son were just disappointed with the flavor.

The price was reasonable for an artisanal shake and the quality was worth the $5.00. I did have a very hard time finding out if they were open (we went July 5), they never answered their phone and I called six times. We happened to be in New Haven doing some work and took the chance and just drove over. The location is absolutely lovely, I will be sure to visit Frog Hollow Alley again.

Posted by MG on 07/12/2016 at 4:11 PM

Re: “Stonecutter Spirits Hosts a Whiskey-Release Party

This product is addictive and deadly.

Posted by Brett W on 07/04/2016 at 2:08 AM

Re: “Drink Up: Middlebury Chocolates' Made-to-Order Shake

Dear Richard, yes, we sell our chocolate bars for $6.95/ea and we also produce a special series called "Epoch" that range from $12 to $18, depending on the bar. Unlike Lindt or Ghirardelli who manufacture bulk chocolate using commodity grade cocoa, lots of extra cocoa butter, soy lecithin, and other flavor enhancers/neutralizers, we craft small batches of chocolate from sustainably produced, organic cocoa, we press our own cocoa butter in house, use no emulsifiers, and add only organic sugar and whole spices. We sort, roast, winnow, and refine all our own cocoa, with each small batch of chocolate taking over a week to produce (60 days in the case of our Epoch bars). If you find no value in what we offer and prefer Lindt, Ghirardelli, or any of the other bulk commercial manufacturers, that is perfectly okay, but please know that we and many others find immense value in a producing and consuming products that are better for our bodies, better for the ecosystem, and better for the economic chain in which they are produced. Just FYI, our milkshakes are $5 - comparable to what you might pay for a creemee-based shake consisting primarily of corn syrup and hydrogenated oils... except ours are lovingly made with local cream, milk, organic sugar, and other homemade components. Thank you for your comment, as it has provided a great opportunity to provide this distinguishing information for others to assess and decide where they place value.

14 likes, 0 dislikes
Posted by Middlebury Chocolates on 06/18/2016 at 11:17 AM

Re: “An Iraqi Lunch, and a Farewell

Best to you with your move, Suaad!

Posted by Heather Davis on 06/18/2016 at 10:17 AM

Re: “Drink Up: Middlebury Chocolates' Made-to-Order Shake

I'm sure the milkshakes are good at Middlebury Chocolates but how much are they ? Their price for a regular size chocolate bar is $6.95 . Shockingly they also sell "limited editions" of the same size 2 ounce bars for $16 .Seriously ? I'm thinking Lindt or Ghirardelli are good enough for me .I'm also wondering what a shake costs here .

1 like, 8 dislikes
Posted by Rich ard on 06/16/2016 at 4:44 PM

Re: “Dining on a Dime: Mule Bar's $8 Cheeseburger-and-Fries

I love burgers, but the phrase "its dairy-fat grease mixes with the meat juices and seeps into the brioche" is a little gross.

5 likes, 1 dislike
Posted by The Oracle on 06/14/2016 at 6:22 PM

Re: “Chef, Farmer, Eater: More Talk With Food Writer Ruth Reichl

Interesting notions. She really highlights many of the issues in food today without solving any of them. I find that her understanding is quite confused as to what the real issues are. Confusing so many different issues and putting them into one basket is part of what is making good food elite. Confusing marketing strategies, such as the "local" movement with actual sustainability strategies such as organic, and asking the common man to follow the chef into "good eating". It is all mixed up.

Chefs by definition are elitist. That's their whole game. They have to set themselves apart in order to demand a price that rewards their innovation. That's a reality. What they come up with is the definition of elitism. As a community we co-opt their innovation and make it mainstream. During the last two decades chefs have gone down the elite path of "local" and used it as both a method of increasing the quality of their product, and reducing competition. But it is a marketing strategy that far too many people have bought into as a moral, or environmental, strategy.

The facts are hard to take sometimes. They don't fit our belief systems all the time, so we tend to ignore them. We need to defeat the Monsanto trends through national and international action, not by supporting a few growers in our own back yard. Vermont represents .2% of the US population. Local food is great for our local economy, and those elite that can afford to pay 50% - 300% more, but no significant impact on the national food system.

We need to get away from confusing marketing movements ("local"), aesthetic movements, and true sustainability methodology, such as organic farming and soil conservation.

2 likes, 0 dislikes
Posted by Phil on 06/06/2016 at 8:37 AM

Re: “Farmers Market Kitchen: Dandelion Pesto

I made this and am in love with it.

1 like, 0 dislikes
Posted by Rachel Elizabeth Jones on 05/30/2016 at 9:42 AM

Re: “Farmers Market Kitchen: Shoots 'n' Ranch

Are you aware of how publishing articles about using wild plants for cooking leads to "tragedy of the commons"? Ostrich ferns and wild leeks/ramps are being severely over-harvested. Check Winooski Valley Park District sites. Formerly widespread plants (think Passenger Pigeons) are becoming severely overharvested and the unthinkable may happen with these species: sought by loyal localvore/forager readers and creating increased demand by restaurants and natural food stores. My first reaction to this article was "Oh no!!!!! Now Solomon's Seal, too"?? Not nearly as widespread as the above plants. Publishing articles like this is ethically irresponsible to our local ecological communities! Encourage consumption with recipes, etc. for invasive wild edibles instead, every year, e.g. Garlic Mustard, Japanese Bamboo. Make it a win, win, for the environment, not a repeat of the Passenger Pigeon fiasco!

2 likes, 3 dislikes
Posted by Kate Kellogg Kruesi on 05/11/2016 at 7:23 AM

Re: “Richmond's Parkside Kitchen to Close

Super hungry, knowledgeable, skifull, loyal and hard working chef available if you guys decide you want to do something else with the venue you can reach me at cheflevicarter@gmail.com

2 likes, 4 dislikes
Posted by Levi Carter on 04/07/2016 at 12:00 AM

Re: “Richmond's Parkside Kitchen to Close

I love the kitchen table and did not get a chance to eat at park side. Everytime I drove by the parking lot was hoping. I know this might not be the best forum for this but I am a relatively young chef with a ton of drive and know how. Let me know if you need a chef for the venue

3 likes, 1 dislike
Posted by Levi Carter on 04/06/2016 at 11:44 PM

Re: “Richmond's Parkside Kitchen to Close

Just fine. What we need here is a good local coffee shop/bakery/breakfast spot anyway, not yet another hipster place to buy three shreds of artisanal arugula artfully placed on a little white plate with a dollop of refrigerator hummus and a faint drizzle of balsamic...for $9. Stone Corral, Hatchet, Kitchen Table and Sonoma Station more than have the population covered for that kind of fare. The sad demise of the "real people" places like the Bridge Street Cafe and the Richmond Bakery have left a huge hole in the area for a welcoming, casual place for locals to enjoy and spend time together. I'd like to have a place to be a regular again. Maybe take out an awesome pizza once in a while. Get great coffee and pastries. And the live music at the Bakery is sorely missed too. Can't SOMEbody make a go of it in that terrific location?

16 likes, 14 dislikes
Posted by Dabs on 04/06/2016 at 6:08 PM

Re: “Richmond's Parkside Kitchen to Close

So it is closing, and is it for sale? or just not renewing the lease and equipment will be gutted?i think all this needs to be clarified. ktb was assumed by many as closed, yet it was only for sale. I'm sure both businesses have been effected negatively at this point, as you would assume if Parkside had been profitable, they would have maintained it with different management so they could concentrate on ktb. so is Parkside for sale as is?

3 likes, 1 dislike
Posted by Jeanne 1 on 04/06/2016 at 3:55 PM

Re: “Where Am I Eating?

Rochester Cafe

Posted by vtaznboylei on 04/06/2016 at 12:18 PM

Re: “Where Am I Eating?

Yes @kawrx76! You got it. The answer was Rochester Cafe. Congratulations!

1 like, 0 dislikes
Posted by Melissa Haskin on 04/06/2016 at 12:13 PM

Re: “Where Am I Eating?

The Rochester Cafe!

1 like, 0 dislikes
Posted by kawrx76 on 04/06/2016 at 12:08 PM

Re: “Where Am I Eating?

Mels Diner

Posted by Donna Rouleau on 04/06/2016 at 11:58 AM

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