Crumbs 

Burlington's newest chain pizza joint, Papa John's, doesn't have a disco ball hanging in the "dining room." But that didn't stop 20 enthusiasts of the now-defunct 135 Pearl, which once occupied the spot, from taking it over last weekend to "celebrate" the anniversary of the gay nightclub's demise. The chipper crew reportedly ordered $114 worth of breadsticks and cheese sticks, and a few extra-energetic people got in trouble for dancing on the chairs. Luckily, the PJ's crew took all that pride in stride . . .

Holy crêpe! Burlington's Skinny Pancake plans to "quietly open its doors" this Saturday, according to co-owner Benjy Adler. We can't wait much longer! ...

In other culinary cart news, hungry shoppers are lining up to get a taste of authentic Brotherly Love Cheese Steaks from Burlington's freshest vendor. Philly native Owen Price, who's "been cheffin' in this town for 10 years" at places such as the Waiting Room, Five Spice and 3 Squares in Vergennes, was convinced B-town needed an infusion of Cheez Whiz. He turned that vision into a business. Look for the week-old cart on the corner of Church and Bank streets . . .

Catch two buzzes for the price of one at the South End Arts + Business Association's annual meeting. In addition to auctioning off hip and sustainable canvas grocery bags decorated by local artists, SEABA will offer a few inspired chocolate and wine pairings, thanks to the creative folks at Vermont Wine Merchants and Lake Champlain Chocolates. Pairings will cost $3 each or four for $10 . . .

"Frankenfoods" sound like something from a sci-fi flick. They star in an eye-opening documentary, The Future of Food, showing Friday at On the Rise Bakery's new location in Richmond. The GMO movie is the first in a series of weekly film nights organized by Joe O'Brien of Film Buzz, the local video store, and bakery owners Ben Bush and Raechel Barone . . .

Too hot to cook? Not for Williston-based food writer Molly Stevens. On Sunday night, she'll be at a private home in Woodstock for a cooking class and dinner reception based on her James Beard Award-winning cookbook, All About Braising: The Art of Uncomplicated Cooking. For $100, you can slave over the stove with Stevens. The sweat-free option, a $75 sit-down dinner, both benefit the Vermont Fresh Network.