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Side Dishes

For more than a decade, two French-speaking pastry chefs and former NECI instructors, Jozef Harrewyn and Rene Ball, have whipped up confections together at Chef's Corner in Williston.

It goes against the popular adage, and even Harrewyn admits two cooks can prove complicated. "One says, 'Put the cherry on the left," and the other says, 'Put the cherry on the right,'" he says jokingly. But that didn't happen with him and Ball. He muses, "We complemented each other really well." So when Ball, 63, decided to retire, Harrewyn began the search for a new partner who would fit into the business like, well, butter.

He found one in Scott Sorrell, a former student who had been working at "top places in New York and Hawaii" since graduation, Harrewyn relates.

The process began when Sorrell's mom, a frequent Chef's Corner customer, mentioned that her son was moving back to Vermont with his young family.

At the end of August, Sorrell bought in. His primary responsibility will be running the kitchen, while Harrewyn will supervise the sweet stuff. "For me, this is like having a new battery," Harrewyn enthused. "Scott is a very hardworking, competent and diverse chef."

Loyal patrons won't notice any big changes during the busy holiday season, but "everything will be fine-tuned and freshened." Though bigger changes may come with the new year, the store's "core is going to stay the same," Harrewyn promises.


Lance McKee, owner of McKee's Pub in Winooski, has taken over the former Coaches Pizza location in South Hero. The new establishment, called McKee's Island Pub & Pizza, serves up comfort food in a family-friendly environment.


This month, Gourmet magazine published a list of the top 100 "farm-to-table restaurants" in the country. Hen of the Wood in Waterbury and Shelburne Farms both made the list. HOTW is listed as a restaurant for romantic or special occasions. SF fell under the category of hotels and inns.

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

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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