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Published November 15, 2007 at 10:27 a.m.
I hardly ever venture to Williston because I hate "box stores" with an unholy fervor. Last week I made an exception because I needed to locate some weatherstripping for my ultra-drafty apartment. I didn't think I could find any artisan, locally produced window plastic or vinyl foam, so Home Depot it was.
As my mom's birthday had been the previous day, I decided to invite her along and buy her lunch at Chef's Corner. The café and bakery is owned by two talented chefs, Jozef Harrewyn and Scott Sorrell (Sorrell recently purchased co-founder Rene Ball's share of the biz). I've met Jozef a couple of times — First at a wine pairing dinner at Vermont National Country Club and then while snacking on crispy pig's ears at Shelburne Farms — but due to my Williston-itis, I'd never eaten at his restaurant.
I'm really glad I did. Mom and I shared the meatloaf lunch special with mushroom gravy, a Niçoise salad made with fresh tuna on a bed of buttery lettuce, and tiny tastes of marinated artichoke salad and sweet 'n' earthy roasted corn salad. Everything was well made and really delicious.
We took home a bunch of desserts, too. I can't vouch for the ones my mom got, but I can say that the mini maple cheesecake, coffee meringue and lemon diplomat (it's a dessert made with mousse) were excellent.
I may have to start going to Williston just to eat there. My next venture will be for weekend brunch. Jozef tells me that they have an eggs Benedict special every Sunday.
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About The Author
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.
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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