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Side Dishes: Leftover Food News

Published February 25, 2009 at 6:55 a.m.

Beard buzz . . . Winning a James Beard Foundation Award is the culinary equivalent of getting an Oscar, so it’s no surprise the foodie folks nationwide were abuzz when this year’s “Best Chef” semifinalists were announced.

Area eaters were even more excited to see three Vermont chefs — Steve and Lara Atkins of The Kitchen Table Bistro in Richmond and Eric Warnstedt of Waterbury’s Hen of the Wood at the Grist Mill — among the 20 potential award-winners in the “Best Chef: Northeast” category.

On March 23, the lists will be winnowed down to just five cuisiniers per category.


On February 9, Sulaiman “Sam” Jadallah of Milton, owner of The Country Pantry in Fairfax, was arrested and charged with lewd and lascivious behavior.

According to a report on the Vermont State Police website, the restaurateur was meeting with a 30-year-old woman about selling some of her dessert items at his restaurant. While they were alone in her home office, he allegedly “touched her inappropriately.” The report also indicates that Jadallah “acknowledged and apologized for doing these inappropriate things to the woman.”

This week, he was charged with sexual assault stemming from an unrelated incident.


Like the baked goodies at On the Rise in Richmond, but don’t live nearby? Now you can get them in Shelburne and South Burlington. The Shelburne Supermarket offers OTR biscotti, bagels and granola, while Healthy Living carries a more robust selection, including the popular molasses oat bread, gluten-free bagels and macaroons, and croutons.


If you’ve been yearning for a place to purchase poutine in the Queen City, the wait is over. On The Skinny Pancake’s new menu, the hearty Canadian specialty is made with local cheese curds from Maplebrook Farm. Meat avoiders can get theirs with a veggie demi-glace rather than the traditional beefy version.

The SP is also cramming a number of crêpe-tastic items onto the menu without eliminating old faves. Nouveau eats include a Stroganoff made with crêpe noodles, breakfast-all-day items such as Eggs Fetatastic and Bleus for Breakfast, and a Coffee Cocoa dessert dish.


Just in time for Passover, Cabot is beefing up its offeringswith Kosher-for-Passover Sharp Cheddar, certified by the Orthodox Union. Just don’t pig out on it.

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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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