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Side Dishes: Leftover Food News

Published December 17, 2008 at 6:04 a.m.

Nunyuns on North Champlain Street quietly opened its doors the day before Thanksgiving and has been doling out sweet treats, soups and sandwiches ever since. “It’s going really well,” says co-owner Paul Bonelli. “Each day it seems to build a little bit.”

The doors of Asiana Noodle House are still closed, but they could open before we ring in ’09. According to an Asiana House staffer, the new eatery has passed inspection and should be up and running in the next couple of weeks.


If Alice Levitt’s article on cooking for Hanukkah inspires the Jew in you, you may want to check out Temple Sinai’s “great brisket bake-off” on December 19. The event — which is open to all — kicks off with a service at 5:30 p.m., followed by a potluck celebration.

“We usually get 15 to 25 briskets,” says Judy Alexander, director of congregational education. “We make latkes during the day.” If you can’t bring the beef, salads and desserts are always welcome.


For the fourth year running, Junior’s Italian will coordinate a special meal for seniors on Christmas Day. Beginning at 1 p.m., volunteers will serve up a ham dinner at Burlington High School. They’re also available to transport folks to the school and deliver to those who aren’t able to attend. Call 864-7528.


On December 11, Esquire named its six “favorite chilis in the country.” Although the mag kicked off its list with the downmarket version from Wendy’s, it also lauded the “Maple Sausage Chili” from Vermont’s Dakin Farm, calling it “the best chili you can order by mail.” The saucy stuff costs $19 for 1.75 pounds.


Just in time for the holidays, environmentally friendly website has compiled a list of the top organic vodkas. One of their faves: Sunshine Vodka, from Stowe’s Green Mountain Distillers. Staffers love the “pure Vermont spring water” and the organic grain grown by a “family-farm-owned co-op.”


Last year, a handful of ski resorts capitalized on the localvore trend by offering a special Ski Vermont Cheeseburger. This year, the Ski Areas Association and Agency of Agriculture have teamed with chefs and farmers to cook up a new dish: Ski Vermont Farmhouse Chowder.

The soup contains local potatoes, cider, milk and sausage, and will be distributed by Black River Produce. The funny thing is . . . Kettle Cuisine, the company that’s actually making the soup, has its home over the state line, in Chelsea, Massachusetts.


Butterworks Farm’s sunflower oil is a localvore staple, thanks to its status as one of Vermont’s few readily available organic cooking fats. According to BF owner Jack Lazor, the first batch from this year’s crop is pressed and ready; he expects to produce 400 to 500 gallons total.

The distinctive, nutty-flavored lubricant is available wherever the farm’s yogurt is sold. Don’t see it at your local co-op? Ask!

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


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