Bite Club | Seven Days | Vermont's Independent Voice

Saturday, August 19, 2017

Longtime Regulars Purchase Beansie's Bus

Posted By on Sat, Aug 19, 2017 at 7:40 AM

Chris and Tammy Corron with Haley - SALLY POLLAK
  • SALLY POLLAK
  • Chris and Tammy Corron with Haley
They were high school sweethearts from Winooski who liked to go to Burlington to eat at Beansie's bus by the waterfront. She would order  a Michigan; he always got the fries.

"Of course we shared," Chris Corron said. "And we're still together."

Chris and Tammy Corron have been married 33 years. They have three daughters, six grandchildren — and one yellow food bus parked near the waterfront. The Corrons, who live in Williston, purchased Beansie's during the off-season.  In the spring, they started serving Michigans, French fries,  burgers, creemees and more at their erstwhile teenage haunt.

"We've been coming to the bus a long time," observed Chris, 52. "It's a tradition, it's a landmark. I wouldn't  buy just any bus."

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Friday, August 18, 2017

Dining on a Dime: Pingala Café in Williston

Posted By on Fri, Aug 18, 2017 at 2:03 PM

ELT at Pingala - SALLY POLLAK
  • SALLY POLLAK
  • ELT at Pingala
Kismet, the sign on the building announced — and my date with destiny came none too soon.

I'd been driving  and walking around one of  Vermont's least appealing landscapes: Taft Corners and environs. I was looking for Pingala Café, the Williston branch that opened in June.

By the time I found it — housed in a building called Kismet in one of a series of shopping development off-shoots — I was starting to think my fate would preclude an ELT.  That's Pingala's "world-famous" eggplant BLT, minus the B ($8.95).

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Thursday, August 17, 2017

Farmers Market Kitchen: Amazing Awesome August Pasta

Posted By on Thu, Aug 17, 2017 at 2:00 PM

Pasta tossed with wilted kale, tomatoes, feta and pesto. - HANNAH PALMER EGAN
  • Hannah Palmer Egan
  • Pasta tossed with wilted kale, tomatoes, feta and pesto.
I made this pasta the other night and it was too lovely and simple not to share. I'll break it down more specifically below. But the recipe is basically: Set pasta to boil. Boil chopped kale with pasta for 30 seconds, spoon kale into mixing bowl. Add crumbled feta, diced tomatoes, lots of basil pesto. Toss well, add strained pasta when ready, toss well again, garnish with more cheese and basil, crushed chiles and pepper.

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Tuesday, August 15, 2017

Vermont Food Truck Finder 2017

Posted By on Tue, Aug 15, 2017 at 5:44 PM

Salmon avocado roll at Shinjuku Station - COURTESY OF SHINJUKU STATION
  • Courtesy of Shinjuku Station
  • Salmon avocado roll at Shinjuku Station

Cool Off With: Sushi

For years, Mao Mizushima made fresh rolled sushi and nigiri daily for Burlington's City Market/Onion River Co-op. Last fall, she and partner Peter Hartwell struck out on their own and opened Shinjuku Station, a takeout sushi shop in the Old North End. There, you can maki stuffed with spicy tuna, salmon and cream cheese, or crab, cucumber and avocado, à la California, among other options. This summer, you can find similar offerings downtown at the Shinjuku Station Big Yellow Sushi Cart near the top of Church Street. Check 'em out for lunch or dinner weekdays except Fridays, when you can catch them at ArtsRiot's Truck Stop in the evening.


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Monday, August 14, 2017

Vermont Gelato Has a Meltdown on the Highway

Posted By on Mon, Aug 14, 2017 at 6:44 PM

Flavors of Vermont Gelato Co. - COURTESY OF VERMONT GELATO COMPANY
  • Courtesy of Vermont Gelato Company
  • Flavors of Vermont Gelato Co.
Last Friday, Peter Solley, owner of the Vermont Gelato Company in Brattleboro, was driving north on Interstate 89 in a van filled with his product   when the check-engine light came on and the temperature gauge dropped to zero. Solley pulled over and popped the hood to find black smoke coming from the car. Next thing he knew, the engine was in flames, Solley told Seven Days.

He was just north of Montpelier on a delivery run to Burlington when the mechanical failure occurred in his 2005 Toyota Sienna. Solley was able to pull just one of the five freezers of gelato from the back of the van, he said.

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Saturday, August 12, 2017

Dining on a Dime: Positive Pie Barre

Posted By on Sat, Aug 12, 2017 at 8:00 AM

Lunch special at Positive Pie - HANNAH PALMER EGAN
  • Hannah Palmer Egan
  • Lunch special at Positive Pie
There's something cool and casual about restaurants during lunch: They're often fairly quiet, and no one's yelling or banging around much in the kitchen. The service staff is relaxed; friendly waiters will often take a few minutes to chat, if you're amenable. Back in my waiting-tables days, I always loved day shifts. The money wasn't ever as good as in the evening, but the quality of life was often much better.

At Positive Pie in Barre, daytime dining is especially pleasant, owing to the ample afternoon light flooding in through the picture windows along Main Street, and AC that's always set to just the right temperature. Sports fans can take in pro tennis or baseball, or whatever feats of athleticism appear on big TVs behind the bar.

Then, of course, there's the two-slice deal, available all day, every day, at the bar or near the takeout counter in back, which provides two slices of pizza and a Coke (or other Coca-Cola product) for $6. If you're partial to day drinking, which I personally support whenever possible, you can swap soda for a PBR or Switchback ale for an extra dollar.

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Thursday, August 10, 2017

Stowe Cider Moves to Larger Production Space, Throws Party

Posted By on Thu, Aug 10, 2017 at 6:07 PM

Filling cans at Stowe Cider - COURTESY OF STOWE CIDER
  • Courtesy of Stowe Cider
  • Filling cans at Stowe Cider
This weekend, Stowe Cider will celebrate its fourth anniversary with a festive move from its original production facility north of Stowe village to the larger fermentory it's been building across town at 17 Town Farm Lane.

Stowe Cider purchased the building this summer. With financing through Union Bank of Vermont & New Hampshire and the Vermont Economic Development Authority, the company began construction on the 6,000-square-foot space in May. The move follows the cidery's growth into a new tasting room at 1799 Mountain Road last summer.

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Monday, August 7, 2017

The Big Feed at Shelburne Farms: Vermont Fresh Network Dinner

Posted By on Mon, Aug 7, 2017 at 4:01 PM

Vermont Fresh Network fundraiser at Shelburne Farms - SOPHIE X. POLLAK
  • SOPHIE X. POLLAK
  • Vermont Fresh Network fundraiser at Shelburne Farms
The Vermont Fresh Network held its annual gala last Sunday evening at Shelburne Farms.  The occasion is billed as a "forum," but it's perhaps better described as a mass feeding.

About 400 people attended the sold-out fundraiser for the VFN — a statewide nonprofit that connects food producers and restaurateurs, and works to strengthen partnership between the groups. The network's membership includes 113 chefs and 140 farmers/food producers.

Sunday night at the Coach Barn, farmer-chef connections were on display in a delicious and creative array of mini-meals, from  complex (smoked beef with pickled blueberries and radishes, garlic-chili aioli, basil and mint) to simple (ham and butter on baguette).

To honor the event, we recognize seven contributions:

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Sunday, August 6, 2017

Dining on a Dime: Zero Gravity Craft Brewery

Posted By on Sun, Aug 6, 2017 at 1:39 PM


Coney Island hot dogs and beer at Zero Gravity - SALLY POLLAK
  • SALLY POLLAK
  • Coney Island hot dogs and beer at Zero Gravity
There are tougher choices in life, to be sure. But, when I became a regular at Zero Gravity Craft Brewery last winter, the burning question of the day was often: lamb sausage or bratwurst? Coney Island dog or Italian sausage?

Those Frank Pace-made bar snacks are available at the Pine Street brewery, where you can eat and drink for less than $12.

As with most crucial decisions, a number of factors figured into my choice: Was I alone or with a pal? In the mood for Dijon or yellow mustard, kimchi or kraut? Did I feel like smushing a sausage down into its roll so I could take a bite without peppers and onions spilling onto the bar? Or did I desire a less messy eating event?

In short, I became a pro at making the call.

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Tuesday, August 1, 2017

Border Buster Cider Is the Fruit of Three Local Orchards

Posted By on Tue, Aug 1, 2017 at 3:10 PM

Apple harvest at Eden Specialty Ciders' orchard in Charleston, Vermont - COURTESY OF EDEN SPECIALTY CIDERS
  • Courtesy of Eden Specialty Ciders
  • Apple harvest at Eden Specialty Ciders' orchard in Charleston, Vermont

At Eden Specialty Ciders (formerly, Eden Ice Cider), Eleanor and Albert Leger have spent the past several years producing high-end ciders and apple-based aperitifs, many of which command $20 or more for a small bottle. Now, with the debut of Border Buster Cider — which they've produced collaboratively with Verger Heath Orchards of Stanstead, Québec, Sunrise Orchards of Cornwall and Farrell Distributing — they're looking to enter the everyday drinking market.

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