• When Sam Palmisano left his temporary post at Timbers — Sugarbush Resort‘s fine dining establishment — to open Pulcinella’s in South Burlington, the alpine eatery didn’t hire just one new chef to replace him; it hired a trio, all of whom had been working as chef-instructors at New England Culinary Institute. Gerry Nooney, formerly of John Egan’s Big World Pub and the Tucker Hill Lodge, is now the resort’s executive chef. Andrew Landry has taken the helm as head chef at Timbers, and Erik Larson heads up the catering division.
Timbers’ menu is changing, too, according to Landry. “Everything is made in-house, from the gnocchi to the sauces.” But that doesn’t mean the offerings are fancy schmancy. “There’s nothing too intimidating, no foie gras or truffles,” he explains. “It’s pretty simple flavors, simple presentations.” In his view, the pared-down approach makes sense for large groups that arrive, ravenous, after a day on the slopes.
• Bolton Valley Resort has a new chef, too. Dave Fonte, formerly of the Basin Harbor Club in Vergennes, has joined the team at Bailey’s, under Executive Chef Andrew LaHeye. Ron Carlos, who was Fonte’s sous at BHC, is now head chef at Basin Harbor.
• We’re not done yet . . . Citing health reasons, Chef Bill Allen, who dished up local comfort food at the Bobcat Café, is opting for a day job at the Shelburne Supermarket alongside Frank Pace, formerly of Smokejacks. Allen’s Bobcat sous-chef of two and a half years, Mark LaRiviere, is stepping up to the plate. Perhaps to maintain the Bristol-Shelburne balance, Dave McNees, of Shelburne’s Bistro Sauce, is headed to the Bobcat as its new GM.
This article appears in Jul 25-31, 2007.
Got something to say?
Send a letter to the editor and we'll publish your feedback in print!
