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Fun With Flatbread 

Side Dishes: August First does dinner

Published January 13, 2010 at 6:42 a.m.

According to co-owner Phil Merrick, making flatbread at August First bakery and café was always on his list of things to do. “We actually expected to do it sooner, but every time we’d set a date we’d postpone it,” he says.

But with the help of eager staffers, he’s finally ready to make it happen. “At my other bakery [in Wadhams, N.Y.], we did it five or six times a year, and it was really fun,” Merrick says. In Burlington, “Flatbread Friday” will be weekly.

The first one is January 15 from 6 to 9 p.m., complete with unlimited salad and topped bread for $12, plus extra for quaffs. With a new “kegerator” in the house, drinks will probably include draft Switchback and a less expensive bottled offering such as Pabst Blue Ribbon.

Although toppings will change weekly — perhaps even hourly, depending on who’s slinging the “pies” — Merrick guarantees that meat eaters, vegetarians and cheese heads will always find a suitable selection.

The number of brews and the decision to add music — or not — will all depend on the crowd. “Ideally everybody will show up, and we’ll all have fun together and we can try lots of different things,” says Merrick.

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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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