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Crumbs 

Side Dishes

Times and other things are a-changin' at the Middlebury version of Eat Good Food. The restaurant recently stopped serving dinner, and beginning in January will be open for breakfast. The a.m. offerings will include hot dishes off the menu as well as a selection of pastries. Another change: the addition of a gourmet grocery, much like the one at EGF in Vergennes. Customers will find cheeses, wines, condiments and home goods on the shelves . . .

http://www.7nvt.com/7n/listing.htm?establishment_id=213>Three Tomatoes Trattoria is getting a makeover this January. Look for a new bar and a private dining room, as well as updated décor. Owners Jim Reiman and Robert Meyers are working with Steve Farrar of local biz 23 Tons on the upgrade . . . As of June 2006, there were only 61 "Certified Master Chefs" in the country. The Sheraton was lucky enough to snag one to be their new executive chef. Arnd Sievers started cooking for the hotel in November. The title is not just impressive-sounding gobbledygook used by the culinary industry to promote itself. To achieve the designation, a chef must pass an intense, eight-day examination that includes oral, written and cooking segments. The failure rate is around 80 percent. Luckily, UVM Men's Hockey Coach Kevin Sneddon won't have to pass an exam to participate in the Sheraton's first monthly "Celebrity Chef Night." His charge is to create a menu to prepare alongside Chef Sievers at G's Restaurant. Proceeds from the December 20 dinner will benefit a charity of the celebrity's choice. Sneddon has selected the Jarred Williams Foundation. The dinner costs $42. Call 865-6602 for reservations.

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Bio:
Contributor Suzanne Podhaizer is an award-winning food writer (and the former Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose,... more

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