Crumbs | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!


Side Dishes

Published October 10, 2007 at 7:28 p.m.

Each year, Santé Magazine,a national culinary trade rag published in Bennington, doles out awards to "outstanding" restaurants and resorts. This year's winners, announced in September, include three Vermont properties.

Christophe's on the Green in Vergennes won the "Innovative Restaurant" award for the New England region. This places the restaurant, which turns out unique-sounding dishes such as goose rillettes crostini and monkfish and crayfish flambée, in excellent company. Other honorees include New York City's highly touted davidburke & donatella, and - in the "Traditional" category - L'Atelier de Joël Robuchon in Las Vegas.

The Reluctant Panther Inn and Restaurant in Manchester and The Inn at Weathersfield were listed, too - the former for its "Hotel/Resort Bar" and the latter for a commitment to sustainability.


Does "raw" cheese taste different from stuff made from pasteurized milk? Find out for yourself at The Inn at Shelburne Farms during an October 15 program called "Pasteurized vs. Raw: Myth and Reality."

After a seasonal buffet dinner, attendees will participate in a "blind tasting" of raw and "cooked" artisan cheeses. Jeff Roberts, author of The Atlas of American Artisan Cheese, will serve as master of ceremonies. Expect "lively" discussion about federal rules and regs to accompany the tasting. For reservations and info, call 985-8686.

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

More By This Author

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.

From 2014-2020, Seven Days allowed readers to comment on all stories posted on our website. While we've appreciated the suggestions and insights, right now Seven Days is prioritizing our core mission — producing high-quality, responsible local 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 © 2023 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