Bite Club | Seven Days | Vermont's Independent Voice

Friday, April 6, 2018

Dining on a Dime: Soupie Sales in Shelburne

Posted By on Fri, Apr 6, 2018 at 12:41 PM

Minestrone soup from Soupie Sales in Shelburne - SALLY POLLAK
  • Sally Pollak
  • Minestrone soup from Soupie Sales in Shelburne
In her first year of retirement from her career as an art teacher, Kathleen Grant had an idea for one more creative project. This one wasn’t designed for children at Shelburne Community School, where Kathleen taught for 27 years. Instead, the project was conceived for her husband, Doug Grant. All she had to do was convince him it was a good idea.

Kathleen’s plan was for her chef-husband to start a little soup business out of their Shelburne home. She is a devoted fan of his cooking who turned on a new crowd to his soup last year when she brought Doug's corn chowder to a school function.

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Monday, March 26, 2018

With New Pastry Chef, Honey Road Gets a Little Sweeter

Posted By on Mon, Mar 26, 2018 at 6:40 PM

Chocolate-date cake at Honey Road restaurant - COURTESY OF HONEY ROAD
  • Courtesy of Honey Road
  • Chocolate-date cake at Honey Road restaurant
Diners at Honey Road restaurant in Burlington have likely noticed additions to the dessert menu in recent weeks. They're the creations of new pastry chef Amanda Wildermuth, 29.  She had been working in that role at Monarch & the Milkweed since it opened in August 2016.

“They [Honey Road] were looking to expand, and I jumped at the opportunity to be the pastry chef,” Wildermuth said. “I think Honey Road is an amazing restaurant, and Cara and Allison have a really great thing going here.” She was referring to co-owners Cara Chigazola-Tobin and Allison Gibson.

Since assuming her position about a month ago, Wildermuth has expanded the offerings by riffing on modern desserts and giving them a Middle Eastern twist and flavor. She's also making  traditional desserts, and the pita and crackers that are served with dips that typically start a meal at Honey Road.

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Dining on a Dime: Iconic Chicago Sandwich at Farmers & Foragers

Posted By on Mon, Mar 26, 2018 at 7:04 AM

The new Bacon Loretta sandwich offered by Farmers & Foragers food truck - MELISSA PASANEN
  • Melissa Pasanen
  • The new Bacon Loretta sandwich offered by Farmers & Foragers food truck
Who could ignore an email promising "other level bacon deliciousness"? I already had plans to be at the University of Vermont around lunchtime last Thursday, so I made my way to the Farmers & Foragers food truck parked, with several others, on University Place above the green. I had to try the Bacon Loretta, F&F's brand-new sandwich offering.

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Friday, March 23, 2018

Windjammer Closed Until Sunday Due to Norovirus Outbreak

Posted By on Fri, Mar 23, 2018 at 6:47 PM

The Windjammer - SALLY POLLAK
  • Sally Pollak
  • The Windjammer
The Windjammer Restaurant and Upper Deck Pub in South Burlington are closed until Sunday at noon as the Vermont Department of Health investigates a norovirus outbreak at the restaurants.

The department has been investigating the outbreak since Tuesday, when it first received reports of people with gastrointestinal illness, said Bradley Tompkins, the department’s food-borne epidemiologist. In all, there have been nine confirmed cases of norovirus and more than 50 reported illnesses, he revealed. In each case, the person who became ill had eaten at the Windjammer or affiliated Upper Deck, Tompkins said.

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Thursday, March 22, 2018

Is it Summer Yet? Previewing the Pioneer Food Truck

Posted By on Thu, Mar 22, 2018 at 5:45 PM

Lindsay Taylor, Pioneer Food Truck - COURTESY OF PIONEER FOOD TRUCK & CATERING CO.
  • Courtesy of Pioneer Food Truck & Catering Co.
  • Lindsay Taylor, Pioneer Food Truck
While it's technically spring as of Tuesday, nature clearly missed the memo. But let's not let that stop us from dreaming of warmer days, in all their sunshine-y, warm-breezy, sun-dressing, food-trucking glory.

On that note, there's a new truck gearing up to hit the road in Burlington this summer and it's got a couple of foodie notables behind the wheel.

Pioneer Food Truck & Catering Co. chef-owner Jean-Luc Matecat recently wrapped up two years in the kitchen at ArtsRiot. His past includes time at the Inn at Weathersfield, Pistou and other well-respected locales. Lindsay Taylor, his partner in life and business, will oversee the service operations. She has served at Misery Loves Co. and Dedalus Wine Shop, Market & Wine Bar, among others, and is currently at Butch + Babe's.

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Willow's Bagel Bakery To Open in Downtown Burlington

Posted By on Thu, Mar 22, 2018 at 2:21 PM

Tyler Bean at Willow's - LAUREN MAZZOTTA
  • Lauren Mazzotta
  • Tyler Bean at Willow's
A mini food court is taking shape in downtown Burlington, where a pizza place, a bar and a bagel shop  will soon share a building at 71 South Union Street.

The pizzeria, Folino's, opened in January on the west side of the brick building. The two other businesses — Stonecutter Spirits and Willow's — will join Folino's later this spring.

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Sunday, March 18, 2018

Dining on a Dime: A Taste of the Middle East at Mr. Shawarma

Posted By on Sun, Mar 18, 2018 at 12:16 PM

Falafel plate at Mr. Shawarma - MELISSA PASANEN
  • Melissa Pasanen
  • Falafel plate at Mr. Shawarma
More than 10 years ago, Vietnam Restaurant at 137 Pearl Street in Essex Junction became the area's first go-to destination for pho, the aromatic Southeast Asian noodle soup. Last December, the same no-frills, strip-mall location became home to a restaurant serving another favorite from far away: shawarma, the marinated, spit-roasted, thinly shaved meat served all over the Middle East.

Mr. Shawarma, as it is aptly (and not too originally) named, also offers other classics from the region, including chickpea falafel, freshly made hummus, tabbouleh and stuffed grape leaves.

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Saturday, March 10, 2018

Fast Pours for a Good Cause

Posted By on Sat, Mar 10, 2018 at 12:27 PM

Sarah Barry at El Cortijo - SALLY POLLAK
  • Sally Pollak
  • Sarah Barry at El Cortijo
At El Cortijo Taqueria y Cantina in Burlington,  where Sarah Barry is general manager and a bartender, she can mix a margarita in less than 60 seconds.

"I bet anyone who works behind the bar here can make a margarita in under a minute," said Barry, noting that the bar is set up for margarita-making. Pouring an old-fashioned could take up to two minutes, she said.

The time it takes to mix a drink is on Barry's mind as she anticipates competing in Speed Rack, a women-only bartending contest coming to Boston on Sunday, March 11.  Barry will be the only Vermont competitor among about two dozen female bartenders.

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Friday, March 9, 2018

Dining on a Dime: Pizzeria Verità

Posted By on Fri, Mar 9, 2018 at 8:37 PM

Margherita pizza and margarita drink at Pizzeria Verità - SALLY POLLAK
  • Sally Pollak
  • Margherita pizza and margarita drink at Pizzeria Verità
If you can't get to Florida for spring break, catch a mini wave of the Sunshine State in Burlington at Pizzeria Verità. The downtown eatery is offering a little in-house Margaritaville — two Margherita pizzas for the price of one ($13) on Mondays in the winter.

Officially, this deal comes to a close March 19 with the season's end (according to the calendar). But Pizzeria Verità co-owner John Rao says that if diners show interest in Margherita Mondays, the restaurant will likely keep the special running.

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Tuesday, February 27, 2018

Farmers Market Kitchen: Classic Ricotta Lasagne

Posted By on Tue, Feb 27, 2018 at 1:21 PM

Classic Ricotta Lasagne - HANNAH PALMER EGAN
  • Hannah Palmer Egan
  • Classic Ricotta Lasagne

One of my earliest food memories is making lasagne with my mom. She worked at Bradford's Colatina Exit as a prep cook when I was little, and I'm pretty sure her method came mostly from that kitchen. Over the years, she made the recipe her own, and now I've worked it into the regular rotation at my house, using my home-canned tomatoes, local meats  (usually from PT Farm, in Haverhill, N.H., but most pig farmers sell it at market), cheese (Mountain Home Farm makes beautiful ricotta) and whatever spinach I can get my hands on — frozen is cheap and works really well.

The result is a totally classic, midcentury-style Italian casserole: savory and rich — I cook the raw sausage right in with the tomatoes, so all that fat goes straight into the sauce, not down the drain. It's pretty easy to prepare and nearly impossible to mess up. Prep can take half an hour if you're efficient about it, and it bakes for about an hour.

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