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Pho Nguyen Opens; Shelburne Vineyard Publishes a Cookbook; Agricola Farm Selling Porchetta 

click to enlarge Quince cake from Seasons in a Vermont Vineyard - COURTESY OF SHELBURNE VINEYARD
  • courtesy of shelburne vineyard
  • Quince cake from Seasons in a Vermont Vineyard

Bamboo Hut is dead, long live Pho Nguyen. Last week, the new restaurant opened at 1130 North Avenue. Owner Phuong Lam helmed Bamboo Hut and Phuong's Kitchen in the same space before that.

Why the change? "We have a new chef and a new manager, so our food is a little bit different," Lam explains. While Bamboo Hut emphasized Thai cuisine over Vietnamese, new chef Nguyen Bo focuses primarily on Vietnamese noodle dishes. Lam says Bo has put particular effort into perfecting his hu tieu mi, a pork-based noodle soup that also contains shrimp, quail eggs and veggies. It's joined by several new spicy noodle stir-fries, including one made with calamari.

Fans of pad Thai, drunken noodles and Thai curries can still dig into those classics at Pho Nguyen alongside pho and banh xeo. On Wednesdays, they can do so with cheap beer — all bottles go for $1.99 that day.

— A.L.

Earlier this month, Shelburne Vineyard debuted Seasons in a Vermont Vineyard: The Shelburne Vineyard Cookbook. Penned by vineyard marketing and web guru Lisa Cassell-Arms, the book was a joint project of the greater Shelburne Vineyard community and extended family. "I tried to get everybody involved," Cassell-Arms says. "Everyone at the vineyard has some little piece of the book."

Cassell-Arms culled recipes from winery employees, friends and family. "We collected dishes from different places," she says. "Some come from family, and they're old recipes that have been passed down." Self-published at Burlington-based Queen City Printers, the book also features essays from vineyard founders Gail and Ken Albert and winemaker Scott Prom. In effect, Seasons takes a snapshot of the life of the vineyard and its people, via the food they like to eat and make.

The recipes, which are accompanied by lush, full-color photos by Burlington photographer David Seaver, are wine-oriented, whether they feature wine as an ingredient or simply pair well with a particular product of the vineyard. "Wine and food go together," says Ken Albert, "and [the book] was a natural way to [show] that. It also gives us a vehicle for explaining what we're doing here."

The cookbook is now available, alongside the vineyard's award-winning Vermont wines and a handful of other local products, in its Route 7 tasting room.

— H.P.E.

Looking for an uncommon treat to grace your holiday table? Agricola Farm in Panton is selling porchetta made from its suckling pigs. Italian native farmer Alessandra Rellini uses whole piglets in her Old World roasts stuffed with garlic, rosemary and myrtle. A whole porchetta weighs in at between 30 and 40 pounds; customers can buy pieces starting at eight pounds. The deboned hogs are available from December 15 through the end of February.

— A.L.

The original print version of this article was headlined "Crumbs"

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About The Authors

Hannah Palmer Egan

Hannah Palmer Egan

Hannah Palmer Egan is a food and drink writer at Seven Days.
Alice Levitt

Alice Levitt

AAN award-winning food writer Alice Levitt is a fan of the exotic, the excellent and automats. She wrote for Seven Days 2007-2015.


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