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Wednesday, May 27, 2020
Restaurant News Closed: Outback Steakhouse and Vermont Sandwich Company
Posted
By Melissa Pasanen
on Wed, May 27, 2020 at 4:13 PM
Two area eateries have closed over the last 12 days: Outback Steakhouse in South Burlington and Vermont Sandwich Company in Williston.
Vermont's sole Outback Steakhouse closed permanently on Sunday, May 24, confirmed the location's managing partner, Tonisha Farrell, over the phone. She said that the restaurant's 40 to 50 part- and full-time employees were all receiving severance.
Vermont's sole Outback Steakhouse closed permanently on Sunday, May 24, confirmed the location's managing partner, Tonisha Farrell, over the phone. She said that the restaurant's 40 to 50 part- and full-time employees were all receiving severance.
Burlington / Restaurant News New Indian-Himalayan Restaurant Opens in Burlington
Posted
By Melissa Pasanen
on Wed, May 27, 2020 at 3:46 PM
Three Vermonters originally from Nepal were finally able to open their Indian and Himalayan restaurant in Burlington last week.
Its name, GBG Indian Kitchen, combines the surname initials of co-owners Prashant Gharti, Dal B. Bhujel and Binod Gurung. The trio rented the building at 471 Riverside Avenue in Burlington on January 1, but the pandemic held up permits and renovation of the former Dunkin' Donuts, Gharti said.
The three owners, who are related, have all worked in the hospitality field. "We are family together, and we have experience in the kitchen, in food and beverage management and in marketing," Gharti said.
"When we analyzed what was here, we saw that [the] Indian restaurants are outdated," he continued. The restaurateurs plan to distinguish themselves by preparing "every recipe we know well" fresh from scratch, Gharti said.
The wide-ranging menu includes familiar Indian restaurant staples such as biryani, kebabs, curries and breads. Gharti noted that the biryani rice is steamed with a traditional technique, and the breads and kebabs are made in a clay tandoor oven. Himalayan offerings include momos, squat dumplings filled with vegetables, chicken or beef.
The restaurant will be open for lunch and dinner for takeout and delivery only, until regulations allow dining in. The building has no outdoor dining space.
Its name, GBG Indian Kitchen, combines the surname initials of co-owners Prashant Gharti, Dal B. Bhujel and Binod Gurung. The trio rented the building at 471 Riverside Avenue in Burlington on January 1, but the pandemic held up permits and renovation of the former Dunkin' Donuts, Gharti said.
The three owners, who are related, have all worked in the hospitality field. "We are family together, and we have experience in the kitchen, in food and beverage management and in marketing," Gharti said.
"When we analyzed what was here, we saw that [the] Indian restaurants are outdated," he continued. The restaurateurs plan to distinguish themselves by preparing "every recipe we know well" fresh from scratch, Gharti said.
The wide-ranging menu includes familiar Indian restaurant staples such as biryani, kebabs, curries and breads. Gharti noted that the biryani rice is steamed with a traditional technique, and the breads and kebabs are made in a clay tandoor oven. Himalayan offerings include momos, squat dumplings filled with vegetables, chicken or beef.
The restaurant will be open for lunch and dinner for takeout and delivery only, until regulations allow dining in. The building has no outdoor dining space.
Information: GBG Indian Kitchen, 448-3653.
Tuesday, May 26, 2020
Burlington / News Burlington Street Becomes Food Distribution Site
Posted
By Sally Pollak
on Tue, May 26, 2020 at 3:40 PM
A Burlington builder flashed a V sign out the window of his Ram 2500 as he steered his pickup under an overpass on the Beltline on Tuesday morning. His victory was being No. 1 in a long line of cars at a food distribution site in Burlington’s New North End.
The man, who declined to give his name, arrived at 4:30 in the morning, before the sun came up. Three lanes of cars fanned out behind him, filled with Vermonters waiting in the sunshine to receive cases of government-supplied food.
“There’s uncertainty, and we don’t know how long this will go on,” said the man, a father of four, adding that his work is slow. “I’m here for basic needs.”
The food giveaway in Burlington, the first in Vermont’s largest city, was one of several such events that have been held around the state in the past month.
Organized by the Vermont Foodbank in collaboration with the Vermont National Guard and the state’s Emergency Operations Center, the distributions aim to address a steep rise in food insecurity due to job losses and the economic impact of the coronavirus pandemic.
Feeding America, a national hunger-relief group, estimates the number of food-insecure people in Vermont is up by 46 percent, and the number of food-insecure children is up 60 percent, according to the Vermont Foodbank.
In Burlington, roughly 550 cars moved through the line at a rate of about 120 cars an hour, according to organizers. Some people got food for themselves and family members. Others came to assist people who don’t have cars or were otherwise unable to access the food.
A Colchester woman who lost her job in the registration department at the University of Vermont Medical Center said it was the first time she has needed help getting food.
“I don’t get any other assistance,” the 56-year-old said. “So this helps.”
Patricia Mallette, 66, traveled from North Clarendon with her 16-week-old puppy, Molly. The 70-mile trip was minor compared with the 1,475 miles she drove each way, two weeks ago, to pick up her dog.
“We are food short,” Mallette said. “My stepdaughter hasn’t gotten unemployment [benefits] in eight weeks, and they are starving.”
A Shelburne mother of three, driving a Volvo station wagon, arrived at the thoroughfare at 5 a.m. Her family is in the construction business and is experiencing “lack of work and lack of income,” said the woman, who declined to give her name.
The help with food is "huge" and necessary, she said, but the time spent waiting in line could be used to look for work.
Samuel Dingba, 25, youth program coordinator for AALV, drove the New Farms for New Americans van to the Beltline site. Originally from Cameroon, Dingba said he was picking up food for 20 families that don’t have cars.
“It makes me happy to be able to help other families,” Dingba said.
Also collecting on behalf of other people was Steve Hamlin, president of the board of North Avenue Co-op. Hamlin, 62, said he hoped to get food for nine families but wasn’t certain he’d be allotted that much.
“There’s a lot of people in there that are struggling to make their bills, including lot rent,” Hamlin said of residents at the mobile home park. “As the president, I go out and do everything I can to help them."
He’s a security guard who’d been working 60 to 80 hours a week, but, with events canceled, his work is down to about 30 hours a week, Hamlin said.
The food distributed Tuesday included 1,000 Farmers to Families kits, according to Nicole Whalen, spokesperson for the Vermont Foodbank. Paid for by the USDA and put together by the Abbey Group of Enosburg Falls, each box contains 15 to 25 pounds of produce, 20 pounds of chicken and 7.5 pounds of dairy products, according to Whalen.
In addition, 1,930 boxes of nonperishable food, supplied by FEMA and totaling about 28,800 meals, were distributed.
One man who came for food, Fred Jackson of Burlington, rode in a pickup truck with a U.S. flag sticking up from the hood. A onetime airplane mechanic, Jackson said he sometimes gets groceries at Feeding Chittenden in Burlington.
“I heard about this, and I’m needy for food,” Jackson, 62, said. “I think they’re doing the best they can do.”
The man, who declined to give his name, arrived at 4:30 in the morning, before the sun came up. Three lanes of cars fanned out behind him, filled with Vermonters waiting in the sunshine to receive cases of government-supplied food.
“There’s uncertainty, and we don’t know how long this will go on,” said the man, a father of four, adding that his work is slow. “I’m here for basic needs.”
The food giveaway in Burlington, the first in Vermont’s largest city, was one of several such events that have been held around the state in the past month.
Organized by the Vermont Foodbank in collaboration with the Vermont National Guard and the state’s Emergency Operations Center, the distributions aim to address a steep rise in food insecurity due to job losses and the economic impact of the coronavirus pandemic.
Feeding America, a national hunger-relief group, estimates the number of food-insecure people in Vermont is up by 46 percent, and the number of food-insecure children is up 60 percent, according to the Vermont Foodbank.
In Burlington, roughly 550 cars moved through the line at a rate of about 120 cars an hour, according to organizers. Some people got food for themselves and family members. Others came to assist people who don’t have cars or were otherwise unable to access the food.
A Colchester woman who lost her job in the registration department at the University of Vermont Medical Center said it was the first time she has needed help getting food.
“I don’t get any other assistance,” the 56-year-old said. “So this helps.”
Patricia Mallette, 66, traveled from North Clarendon with her 16-week-old puppy, Molly. The 70-mile trip was minor compared with the 1,475 miles she drove each way, two weeks ago, to pick up her dog.
“We are food short,” Mallette said. “My stepdaughter hasn’t gotten unemployment [benefits] in eight weeks, and they are starving.”
A Shelburne mother of three, driving a Volvo station wagon, arrived at the thoroughfare at 5 a.m. Her family is in the construction business and is experiencing “lack of work and lack of income,” said the woman, who declined to give her name.
The help with food is "huge" and necessary, she said, but the time spent waiting in line could be used to look for work.
Samuel Dingba, 25, youth program coordinator for AALV, drove the New Farms for New Americans van to the Beltline site. Originally from Cameroon, Dingba said he was picking up food for 20 families that don’t have cars.
“It makes me happy to be able to help other families,” Dingba said.
Also collecting on behalf of other people was Steve Hamlin, president of the board of North Avenue Co-op. Hamlin, 62, said he hoped to get food for nine families but wasn’t certain he’d be allotted that much.
“There’s a lot of people in there that are struggling to make their bills, including lot rent,” Hamlin said of residents at the mobile home park. “As the president, I go out and do everything I can to help them."
He’s a security guard who’d been working 60 to 80 hours a week, but, with events canceled, his work is down to about 30 hours a week, Hamlin said.
The food distributed Tuesday included 1,000 Farmers to Families kits, according to Nicole Whalen, spokesperson for the Vermont Foodbank. Paid for by the USDA and put together by the Abbey Group of Enosburg Falls, each box contains 15 to 25 pounds of produce, 20 pounds of chicken and 7.5 pounds of dairy products, according to Whalen.
In addition, 1,930 boxes of nonperishable food, supplied by FEMA and totaling about 28,800 meals, were distributed.
One man who came for food, Fred Jackson of Burlington, rode in a pickup truck with a U.S. flag sticking up from the hood. A onetime airplane mechanic, Jackson said he sometimes gets groceries at Feeding Chittenden in Burlington.
“I heard about this, and I’m needy for food,” Jackson, 62, said. “I think they’re doing the best they can do.”
Home on the Range / Recipes Home on the Range: Sheet Pan Roast Chicken
Posted
By Melissa Pasanen
on Tue, May 26, 2020 at 3:24 PM
My most recent virtual cooking lesson with my brother-in-law, Conor, was supposed to prove how easy it is to make delicious roasted chicken and vegetables in just a single sheet pan.
One of our versions turned out delicious, but the other — not so much.
Conor's parents have recently moved from their city home to join him and my sister, Julia, who's about a month out from having a baby. Julia had joked that they would be much easier graders of her husband's culinary endeavors than she has been.
Case in point: Conor texted me after we each sat down to eat: "My mom gave it a B. Julia gave it a 'See me after class.'"
This was not a huge surprise, given that throughout the process of cooking, Conor's chicken and vegetables had stubbornly refused to brown — to the point that I was throwing shade at their oven.
We will have to claw our way back to honor-student status in our next cooking foray. For now, I did come up with some learning from this failing grade.
The basic recipe is flexible, but not as much as I'd hoped, apparently.
Russet potatoes (the only kind Conor had) really don't get crispy and delicious when roasted the way all-purpose, waxier potatoes do. I used a mix of fresh broccoli and radishes; Conor used frozen broccoli. I recently learned the latter can be roasted, but in this case the water in the broccoli turned the oven into a steam bath, preventing crisp chicken. And finally, the smoked paprika I used is much more flavorful than the regular paprika that Conor used.
It's also pretty widely understood that roasting or baking two densely filled pans of something in an oven, versus a single tray, will likely take a bit more time. We allowed for that, but it couldn't compensate for the other issues. (I did use a second tray for my vegetables to avoid overcrowding, but that didn't prove to be a problem.)
Please don't let Conor's challenges impact your interest in this recipe, which really is a lovely, easy way to make a one-pan meal with relatively little fuss and mess. The caramelized lemon slices are an especially nice touch.
One of our versions turned out delicious, but the other — not so much.
Conor's parents have recently moved from their city home to join him and my sister, Julia, who's about a month out from having a baby. Julia had joked that they would be much easier graders of her husband's culinary endeavors than she has been.
Case in point: Conor texted me after we each sat down to eat: "My mom gave it a B. Julia gave it a 'See me after class.'"
This was not a huge surprise, given that throughout the process of cooking, Conor's chicken and vegetables had stubbornly refused to brown — to the point that I was throwing shade at their oven.
We will have to claw our way back to honor-student status in our next cooking foray. For now, I did come up with some learning from this failing grade.
The basic recipe is flexible, but not as much as I'd hoped, apparently.
Russet potatoes (the only kind Conor had) really don't get crispy and delicious when roasted the way all-purpose, waxier potatoes do. I used a mix of fresh broccoli and radishes; Conor used frozen broccoli. I recently learned the latter can be roasted, but in this case the water in the broccoli turned the oven into a steam bath, preventing crisp chicken. And finally, the smoked paprika I used is much more flavorful than the regular paprika that Conor used.
It's also pretty widely understood that roasting or baking two densely filled pans of something in an oven, versus a single tray, will likely take a bit more time. We allowed for that, but it couldn't compensate for the other issues. (I did use a second tray for my vegetables to avoid overcrowding, but that didn't prove to be a problem.)
Please don't let Conor's challenges impact your interest in this recipe, which really is a lovely, easy way to make a one-pan meal with relatively little fuss and mess. The caramelized lemon slices are an especially nice touch.
Sheet Pan Roasted Chicken with Vegetables
Serves 4
Ingredients
Serves 4
Ingredients
- 4 bone-in, skin-on chicken thighs, or full legs (2-3 pounds)
- 1 1/2 teaspoons coarse salt, divided, plus more to taste
- 1 teaspoon smoked paprika
- Small handful fresh herbs, such as thyme or rosemary, divided
- Several generous grinds fresh black pepper
- 1 1/2 pounds unpeeled white, red or yellow potatoes, washed well and cut into 1-inch chunks
- 1 lemon, washed well, sliced thinly into rings, seeds removed and ends discarded
- 3 tablespoons olive oil, divided
- 1 medium leek, white and light green part thinly sliced and washed well (sub: one medium onion sliced into 8 wedges, or 6 shallots sliced lengthwise in thirds)
- 2 to 3 cups raw vegetables cut into bite-size pieces, such as broccoli or cauliflower florets, radishes or fennel bulb
- Ideally, at least 30 minutes before cooking and up to 24 hours ahead, put the chicken in a resealable bag with 1 teaspoon of the salt, the smoked paprika, about half the fresh herbs, and several grinds of fresh pepper. Seal the bag and massage the seasonings and chicken together to combine. Refrigerate if more than 30 minutes before cooking.
- Heat the oven to 425 degrees. On a large sheet pan or shallow broiler pan, toss the potatoes with the lemon slices, remaining herbs, 1 1/2 tablespoons of the olive oil and the remaining 1/2 teaspoon salt. Spread the potatoes out and add the seasoned chicken, skin side up, keeping everything in one layer to ensure even cooking. Put the chicken and potatoes in the oven and set the timer for 20 minutes.
- While the chicken starts roasting, toss the leeks and other vegetables in a bowl with the remaining 1 1/2 tablespoons olive oil, a pinch of salt and a few more grinds of pepper.
- After 20 minutes, turn the potatoes to get as much crispy surface as possible and, if there's room, tuck the vegetables around the chicken and potatoes. If the pan is too crowded, use another sheet pan for the vegetables. Roast another 25 to 30 minutes until the chicken and vegetables are all nicely browned and crispy. (Chicken should register 165 degrees on an instant-read thermometer if you have one.)
Got cooking questions? Feel free to email them to [email protected].
Sunday, May 24, 2020
Farms and Agriculture Orwell Butter Maker Earns Attention From Trump and the 'New York Times'
Posted
By Melissa Pasanen
on Sun, May 24, 2020 at 4:38 PM
On May 21, the New York Times published an article by restaurant critic Tejal Rao headlined, "As the Restaurant Industry Struggles, the President Talks About Butter."
The butter in question captured President Trump's fancy during a May 18 meeting with restaurant executives to discuss potential federal support during the pandemic. Diane St. Clair makes it at Animal Farm in Orwell from the milk of her tiny herd of grass-fed Jersey cows.
The butter in question captured President Trump's fancy during a May 18 meeting with restaurant executives to discuss potential federal support during the pandemic. Diane St. Clair makes it at Animal Farm in Orwell from the milk of her tiny herd of grass-fed Jersey cows.
Saturday, May 23, 2020
Restaurant News / Business Short Order for Restaurants: Two Months Closed, Two Days to Open
Posted
By Sally Pollak
on Sat, May 23, 2020 at 2:17 PM
Jackie Oktay has been busy homeschooling her kids, converting two restaurants to takeout businesses, and keeping 40 people employed. So she missed the news on Wednesday that restaurants could open for outdoor dining on Friday. They'd been ordered to stay closed for two months as part of the state's effort to rein in the coronavirus.
Oktay, co-owner of Istanbul Kebab House in Burlington and Tuckerbox in White River Junction, found out Thursday morning that restaurants got the green light.
“I’m like, ‘Oh my God,’ ‘’ Oktay said by telephone Thursday afternoon. “The wheels start turning: What the heck do I have to do now?”
Friday, May 22, 2020
Farms and Agriculture NOFA-VT's Pizza Oven 'Feeds Those Who Feed Us'
Posted
By Jordan Barry
on Fri, May 22, 2020 at 8:37 PM
The Northeast Organic Farming Association of Vermont's pizza oven has been a reliable sign of summer since 2006. Established by the late Enid Wonnacott, who led NOFA-VT for more than 30 years, the mobile oven could be found on farms throughout the state, bringing people together around pies topped with local, farm-fresh ingredients.
In the midst of the COVID-19 pandemic, the pizza oven is still a beacon of commensality, though the mission has a different focus this year.
The nonprofit has launched a new project called "Feeding Those Who Feed Us," which brings the mobile oven to certified organic farms around the state to cook for hardworking farm crews.
In the midst of the COVID-19 pandemic, the pizza oven is still a beacon of commensality, though the mission has a different focus this year.
The nonprofit has launched a new project called "Feeding Those Who Feed Us," which brings the mobile oven to certified organic farms around the state to cook for hardworking farm crews.
Thursday, May 21, 2020
Drink Up Drink Up: Unconventional Bar Snacks To-Go at the Monkey House
Posted
By Jordan Barry
on Thu, May 21, 2020 at 6:21 PM
The Monkey House opened back up Thursday with drinks to-go — and a disclaimer. The Winooski bar's website, which is now set up for online ordering, states that every order with one or more alcoholic beverage "must include at least 1 Hot Dog or 1 Cup of Noodle."
Bar snacks were a pretty random category to begin with, but Gov. Phil Scott's directive allowing delivery and takeout of alcoholic beverages from restaurants and bars during the COVID-19 pandemic — as long as they're purchased with a meal — has brought the land of popcorn and peanuts to a whole new level.
Bar snacks were a pretty random category to begin with, but Gov. Phil Scott's directive allowing delivery and takeout of alcoholic beverages from restaurants and bars during the COVID-19 pandemic — as long as they're purchased with a meal — has brought the land of popcorn and peanuts to a whole new level.
News / Farms and Agriculture Skinny Pancake's ShiftMeals Launches Farm Program
Posted
By Sally Pollak
on Thu, May 21, 2020 at 7:15 AM
ShiftMeals, the hunger-relief initiative started by Skinny Pancake restaurants to provide free meals to unemployed restaurant workers, musicians, gig workers and others, is establishing an agricultural component, the organization announced this week. The endeavor, ShiftMeals GrowTeam, is part of the group’s effort to address the rise in food insecurity from the economic impact of the coronavirus.
ShiftMeals GrowTeam will provide laid-off cooks, servers and other hospitality workers access to farms and the means to grow their own food and learn about agriculture. Through partnerships with gardens and farms in Burlington, Richmond and Marshfield, ShiftMeals GrowTeam will build so-called Victory Farms at which people can cultivate their own food.
ShiftMeals GrowTeam will provide laid-off cooks, servers and other hospitality workers access to farms and the means to grow their own food and learn about agriculture. Through partnerships with gardens and farms in Burlington, Richmond and Marshfield, ShiftMeals GrowTeam will build so-called Victory Farms at which people can cultivate their own food.
Wednesday, May 20, 2020
Restaurant News Vermont Restaurants Can Open for Outdoor Dining on Friday
Posted
By Sally Pollak
on Wed, May 20, 2020 at 10:18 PM
Updated on May 21, 2020.
Restaurants in Vermont can open for outdoor dining starting Friday, according to guidelines released Wednesday by state officials.
Gov. Phil Scott closed the state's eateries on March 17, though he allowed them to continue takeout, curbside and delivery service. Wednesday's decision to allow outdoor dining on-site is the latest step in reopening the state's businesses.
The update to Vermont’s “Be Smart, Stay Safe” order includes certain stipulations: Restaurants must use disposable menus, and a reservation or “call-ahead seating” system; tables must be at least 10 feet apart; takeout service, as opposed to table service, is preferred; and the maximum number of diners seated at one time can be 50 people or the licensed seating capacity, whichever is less.
Leunig’s Bistro, located at the high-traffic corner of College and Church streets in Burlington, can seat 50 people outdoors, chef-owner Donnell Collins told Seven Days Wednesday night. But with tables spaced 10 feet apart, Leunig’s can accommodate 18 to 20 customers, Collins said.
“I can’t support 95 people with 20 seats,” she said, referring to the size of her staff. “It’s just not gonna happen.”
Restaurants in Vermont can open for outdoor dining starting Friday, according to guidelines released Wednesday by state officials.
Gov. Phil Scott closed the state's eateries on March 17, though he allowed them to continue takeout, curbside and delivery service. Wednesday's decision to allow outdoor dining on-site is the latest step in reopening the state's businesses.
The update to Vermont’s “Be Smart, Stay Safe” order includes certain stipulations: Restaurants must use disposable menus, and a reservation or “call-ahead seating” system; tables must be at least 10 feet apart; takeout service, as opposed to table service, is preferred; and the maximum number of diners seated at one time can be 50 people or the licensed seating capacity, whichever is less.
Leunig’s Bistro, located at the high-traffic corner of College and Church streets in Burlington, can seat 50 people outdoors, chef-owner Donnell Collins told Seven Days Wednesday night. But with tables spaced 10 feet apart, Leunig’s can accommodate 18 to 20 customers, Collins said.
“I can’t support 95 people with 20 seats,” she said, referring to the size of her staff. “It’s just not gonna happen.”
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