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

Seven Days needs your financial support!


Side Dishes: Mark Timms, River Garden Café

Head Chef Mark Timms has tendered his resignation to the Vermont National Country Club. Timms says he'll be moving back to Atlanta, Georgia, to helm the kitchen at a brand-new Four Diamond hotel. "It's an opportunity that's once in a lifetime," he says. "I'd be an idiot to turn it down."

Working at a big-name hotel should bring some big opportunities. Timms mentions that a PR team for the resort is putting together a "cutting-edge" culinary team to compete on "Iron Chef America," and Food & Wine magazine is already planning an October article. Although Timms says he is sad to leave the Green Mountains, he's looking forward to the challenge of preparing ultra-high-end food and indulging in his love for "molecular gastronomy."

Although Timms will be flying back and forth to Atlanta regularly through October, he intends to honor his pledges to Vermont charities and show up at their events. "Once a commitment is made with me, it's made," he promises.


In early March, an ice jam in East Burke's Dish Mill Brook caused water to pour into basements around town, including the one at the River Garden Café. A month later, the resto's answering machine is still reporting that, "Due to the severity of the flood . . . we'll be closed until further notice."

According to an article in the Caledonian-Record, the café's basement was filled with five feet of water, soaking refrigerators, freezers and food storage containers. No word on whether the eatery's side business as a salad-dressing manufacturer was impacted; River Garden bottles it in flavors such as smoked-tomato vinaigrette and sesame ginger.

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... more


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 © 2021 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Advertising Policy  |  Contact Us
Website powered by Foundation