Bringin' On Brunch | Food News | Seven Days | Vermont's Independent Voice

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Bringin' On Brunch 

Side Dishes: Lang House dishes it up on Sunday

Published February 11, 2009 at 6:15 a.m.

Since it was converted into a B&B in 2000, The Lang House on Burlington’s Main Street, located in an 1881 Victorian home, has been serving soufflés and waffles with organic maple syrup. But only the guests were allowed a taste. That will change this weekend, when the inn begins offering its Sunday brunch to the public.

Cody Strauss — the B&B’s chef and a graduate of the culinary program at Manhattan’s The Natural Gourmet Institute — is eager to share the fare. “We have such a beautiful space, and we want community members to be able to come see it,” she explains, noting that house tours will be available after the meal.

The brunch is prix fixe, and begins with a treat such as coffee cake. On opening day, the staff will wow the crowd with flannel hash with bacon and poached eggs, apple-bread-pudding French toast with maple sausage links, and granola with yogurt and fruit. Reservations are required.

For $15 per person, diners get coffee, tea and juice, too. Mimosas cost extra.

Asked if the inn might open for additional meals in the future, Strauss has vague but encouraging words: “This is sort of our trial run. If it goes well, who knows?”

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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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