Bite Club | Seven Days | Vermont's Independent Voice

Tuesday, September 11, 2018

Dining on a Dime: Nomad Coffee (South End Station)

Posted By on Tue, Sep 11, 2018 at 2:13 PM

Early autumn lunch at Nomad Coffee in Burlington - SALLY POLLAK
  • Sally Pollak
  • Early autumn lunch at Nomad Coffee in Burlington
The menu at Nomad Coffee (South End Station) is a seasonal road map as well as a choice of meals. Chef Suzanne Podhaizer presents two lunch options: late summer or early autumn. From there, the selection narrows to meat or vegetarian, brown rice or greens.

I visited the little café on Flynn Avenue last week — a time span in which the temperature dropped from the 90s to sweatshirt weather. Hoping to nudge summer along, I ordered Podhaizer’s autumn creation: roasted squash, caramelized onions, greens, cider sauce and toasted pecans. I chose lentils over chicken, and these were served hot in a mug on the side. I spooned the lentils onto my veggies bite by bite, forming a kind of mini-stew on my plate and delighting in a flavorful and healthy, all-local $10 lunch.

Podhaizer, a former food writer at Seven Days, was chef-owner of Salt Café in Montpelier for five years. At Nomad, she is collaborating with owners Andrew Sepic and Nicole Grinstead to bring food to their second coffee/espresso/tea business — the first one opened in Essex Junction two years ago.

The new café, open weekdays from  7 a.m. to 3 p.m., is at the end of a hallway in the Flynndog building. It occupies the space that formerly housed the South End outpost of Chef’s Corner. Customers order at the counter and food is delivered to your table. The restaurant opens onto an outdoor deck that has several picnic tables, quiet and lovely in late summer and early autumn.

Podhaizer continues her seasonal theme this week but she presents a new menu, offering spiced beef or black beans with mashed potatoes, roasted bell peppers, cherry tomatoes and summer squash (late summer) and chicken or lentils with winter squash, goat cheese, toasted walnuts and brown butter cider sauce (early autumn).

She told me she plans to expand the menu slowly but will continue to make weekly veggie and meat specials to eat with greens, grains or a combination of the two.

On my way home from Nomad, I stopped to talk to a man who I’d seen eating lunch there. Kim Hubbard, a program manager at the Howard Center, told me he discovered Nomad in place of Chef’s Corner, where he used to eat.

“I just like the food over here,” Hubbard said of Nomad. “I like it plated and served. It’s quiet and the people are really friendly.”  He ate last week's late summer lunch, meat version ($12): spiced beef with roasted tomatoes, corn, summer squash and red pepper-parsley sauce.

“It was quite wonderful,” Hubbard said. “They have a niche there, and I hope people find it.”

Dining on a Dime is a weekly series featuring well-made, filling bites (something substantial enough to qualify as a small meal or better) for $12 or less. Know of a tasty dish we should feature? Drop us a line: food@sevendaysvt.com.

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Thursday, September 6, 2018

Burlington's Magnolia Bistro Shuts Down

Posted By on Thu, Sep 6, 2018 at 1:04 PM

Magnolia Bistro is closing - FILE: KATIE JICKLING
  • File: Katie Jickling
  • Magnolia Bistro is closing
Magnolia Bistro announced Thursday morning on its Facebook page that it is “closing its doors in Burlington.” The restaurant at 1 Lawson Lane, which served breakfast and lunch, added that it is “actively seeking investors to lift us to a new city somewhere between South Burlington and Key West.”

The restaurant’s closing comes months after Magnolia owner Shannon Reilly posted profanity-laced comments on Facebook  about people with addiction issues and the city’s efforts to address the health issue.

"The junkies should detox or die," he wrote. "Sorry. So fuckin pathetic employing people spaced out on bupe. Fuckin useless. Let them die."

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Tuesday, September 4, 2018

Farmers Market Kitchen: Melon-Marigold Cream Cooler

Posted By on Tue, Sep 4, 2018 at 2:13 PM

Melon-marigold cream cooler - HANNAH PALMER EGAN
  • Hannah Palmer Egan
  • Melon-marigold cream cooler
Labor Day has come and gone, but with temps in the 80s or higher for much of this week, I'm gonna go ahead and declare that summer is still very much in play.

That means continuing to enjoy lazy evenings down by the river, or on the deck, soaking in every last second of warm weather … with icy pitchers of cocktails brimming with flowers. I like to eat flowers whenever I can. It makes me feel cosmopolitan and attractive.

Yesterday's beautifying drink du jour made use of fragrant marigold and bee balm (flowers and leaves!), along with overripe melon and a few glugs of Vermont Spirits White Vodka, which is distilled from whey.

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Friday, August 31, 2018

Dining on a Dime: Citizen Cider

Posted By on Fri, Aug 31, 2018 at 4:44 PM

Mushroom tacos at Citizen Cider - SALLY POLLAK
  • Sally Pollak
  • Mushroom tacos at Citizen Cider
"What’s for dinner?" could be the most-asked question around. "I don’t know yet" is the standard answer — and it’s the one I got at around 11:30 a.m. on Tuesday morning when I called Citizen Cider to ask what the  $10 special was for the weekly Supper Club.

The nonanswer, though a bit surprising from a restaurant, was nonetheless familiar. Who knows what’s for dinner until about half an hour before you start making it?

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Tuesday, August 28, 2018

Vermont Symphony Orchestra Debuts a New Collaboration: Beer

Posted By on Tue, Aug 28, 2018 at 1:27 PM

Jukebox starts its third season September 1 at ArtsRiot - COURTESY OF ELLEN VOORHEIS
  • Courtesy of Ellen Voorheis
  • Jukebox starts its third season September 1 at ArtsRiot
Not long ago, it was considered impolite to let out a cough during a classical music concert. Now audience members can clink their glasses and cheer.

That is, if they’re listening to a Vermont Symphony Orchestra string quartet perform at ArtsRiot in Burlington, site of a musical series called Jukebox. The collaboration of the symphony and the bar kicks off its third season this Saturday night, September 1, at the Pine Street club.

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Friday, August 24, 2018

Schmeared? Myer's International Bagel Mascot Mystery Solved

Posted By on Fri, Aug 24, 2018 at 12:13 PM

Who wore it better? - SASHA GOLDSTEIN; ST-VIATEUR BAGEL
  • Sasha Goldstein; St-Viateur Bagel
  • Who wore it better?
A baffling cross-border bagel mystery turns out to have a simple answer.

Food website Eater Montreal posted a story Thursday with the headline, “A Vermont Bakery Mysteriously Has the Same Logo as St-Viateur Bagel.” St-Viateur Bagel is a famous Montréal shop, opened in 1957 and still running 24 hours a day on Rue Saint Viateur O. The Vermont bakery in question is Myer’s Bagels, the Montréal-style bagel shop that first opened on Burlington’s Pine Street in 1996.

The headline brings up a good point: The two bagel logos do appear to be close to exactly the same. But the rest of the speculative story is filled with holes.

The easy-to-obtain answer involves Lloyd Squires. The Montréal native spent years learning the art of bagel making from Myer Lewkowicz, the St-Viateur founder. When Lewkowicz died, Squires moved to Burlington and opened a shop he named in his mentor’s honor, said Adam Jones, one of Myer’s owners.

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Thursday, August 23, 2018

Juice for the People to Close Friday

Posted By on Thu, Aug 23, 2018 at 2:52 PM

Mike Winters of Juice for the People - SALLY POLLAK
  • Sally Pollak
  • Mike Winters of Juice for the People
Mike Winters has been an art teacher, a divorce lawyer, a juice-maker and a vegetable farmer. The latter two gigs are joined via Winters’ business,
Juice for the People, in which he makes juice using vegetables and herbs that he grows at a farm at the Intervale in Burlington.

Now Winters is ready to move on again. He is closing his juice business, which operates as a concession at City Market/Onion River Co-op in Burlington’s South End, on Friday, August 24.

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Tuesday, August 21, 2018

Farmers Market Kitchen: Pesto Potato-Leek Pizza

Posted By on Tue, Aug 21, 2018 at 1:47 PM

Pesto potato-leek pie - HANNAH PALMER EGAN
  • Hannah Palmer Egan
  • Pesto potato-leek pie
In my house, pizza happens at least once a week, sometimes more. Lately, I've been into making sourdough bread (it's quite the rabbit hole, as any home baker can attest), and I make enough bread dough for a big loaf of bread plus two or three pizza crusts. If I'm out of the baking habit, I just buy raw pizza dough — Hannaford carries a decent option from Maine's Portland Pie Co., Red Hen Baking offers par-baked crusts at several retail outlets statewide, and there are others, too. Check the fresh pasta section or the freezer section.

And, yes, I use a cookie sheet as a pizza pan because I've not gotten around to buying a pizza stone or a proper round pan. It's still delicious,  thank you very much.

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Saturday, August 11, 2018

Dining on a Dime: Otter Creek Bakery

Posted By on Sat, Aug 11, 2018 at 8:11 AM

Otter Creek sub - SALLY POLLAK
  • Sally Pollak
  • Otter Creek sub
The home opener of the Middlebury College football team is six weeks away. It’s time to start pre-gaming for Panthers football.

No, I don’t mean drinking beer in the back of  your car or grilling sausage at the stadium parking lot. I’m talking about an anticipatory trip to  Otter Creek Bakery, a lunchtime oasis not far from the college football field. The café’s Otter Creek sub ($9.50) — akin to an Italian hoagie — and chocolate chip/walnut/orange cookie ($2.50) together form a top-notch, filling meal.

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Friday, August 10, 2018

Applesauce and Vinegar Company in Central Vermont Trims Its Workforce

Posted By on Fri, Aug 10, 2018 at 6:16 PM

FILE PHOTO
  • File photo
The applesauce and vinegar maker Vermont Village laid off about a dozen of its 50 employees this week and late last week, blaming a sales slump.

The Barre company got its start making small batch applesauce and jumped into the growing market for apple cider vinegar drinks a few years ago. It's overall sales had surged.

But over the last few months, orders slumped and the company decided to lay off about a dozen employees, according to Andrew Lawrence, brand manager. Employees work staggered shifts. The first were notified late last week and the last were notified Tuesday.

“Operations basically had exceeded what we could support with sales,"  Lawrence said Tuesday. "We are trying to get back to that level where we are cash-flow positive.’’

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