Each year, Santé Magazine,a national culinary trade rag published in Bennington, doles out awards to "outstanding" restaurants and resorts. This year's winners, announced in September, include three Vermont properties.
Christophe's on the Green in Vergennes won the "Innovative Restaurant" award for the New England region. This places the restaurant, which turns out unique-sounding dishes such as goose rillettes crostini and monkfish and crayfish flambée, in excellent company. Other honorees include New York City's highly touted davidburke & donatella, and - in the "Traditional" category - L'Atelier de Joël Robuchon in Las Vegas.
Does "raw" cheese taste different from stuff made from pasteurized milk? Find out for yourself at The Inn at Shelburne Farms during an October 15 program called "Pasteurized vs. Raw: Myth and Reality."
After a seasonal buffet dinner, attendees will participate in a "blind tasting" of raw and "cooked" artisan cheeses. Jeff Roberts, author of The Atlas of American Artisan Cheese, will serve as master of ceremonies. Expect "lively" discussion about federal rules and regs to accompany the tasting. For reservations and info, call 985-8686.
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