Chewing at Church | Food + Drink Features | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Chewing at Church 

St. Paul's serves up some history

Published May 8, 2007 at 6:01 p.m.

Usually, church dinners revolve around community, not cuisine. Visitors expect hearty, home-style dishes such as spaghetti and meatballs, chicken and biscuits or fried fish. But at the spring supper at Burlington's St. Paul's Cathedral this Friday, a few of the recipes have a special claim to culinary fame: They come from the oldest continually published church cookbook in the United States.

The tome, Out of Vermont Kitchens, was first printed in 1939. Editions have been released every few years. "Women submitted their handwritten recipes in their best handwriting, and that's how they're printed. It's all hand-illustrated," explains Church Administrator Sarah Gallagher. "It's really neat." In 1990, church members put out a second volume, Vermont Kitchens Revisited. The newer book is typeset, with illustrations by Vermont artist Margaret Parlour.

The newest versions of both are available at local bookstores and at St. Paul's. Are you a collector? Older copies of both cookbooks can sometimes be found at used-book stores.

Tasty offerings at the dinner will include sesame chicken with lemon sauce, greens with maple balsamic dressing and pineapple cake with ginger frosting.

The meal costs $10 for adults and $6 for children under 12. Seatings are at 5:30 and 7:30 p.m. A children's menu is offered at the early seating. The second features "special music." Call for reservations at 864-0471.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

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.


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2022 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation