Still Scrumptious | Food + Drink Features | Seven Days | Vermont's Independent Voice

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Still Scrumptious 

The café is gone, but the cookbook lives on

Published December 5, 2006 at 9:43 p.m.

Why was Chef Stephen Niemiec serving cups of creamy tomato-basil soup at a party to celebrate the release of Barbara Cook's self-published Scrumptious Cookbook last Sunday at Studio STK on North Street? STK's founder, Sage Tucker-Ketcham, used to work at the neighborhood café.

Also, Niemiec is planning on opening a new restaurant in the space formerly occupied by Scrumptious on North Champlain Street. Named after his mother, Josephine's is slated to open in April. Right now, Niemiec is focused on getting the proper permits together and other logistical stuff.

Niemiec says Josephine's will have a neighborhood atmosphere, much like its predecessor, and will feature eclectic dishes ranging from Gorgonzola Meatloaf with Mashed Sweet Potatoes to Oriental-Steamed Salmon. Until then - April - you can get a taste of his cooking at Sweet Clover Market in Essex, where Niemiec creates pre-made dinners to-go.

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Bio:
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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