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Crumbs 

Side Dishes: Leftover Food News

Sparks were flying at The Bee's Knees in Morrisville two weekends ago, and it wasn't because of owner Sharon Deitz's tasty cuisine.

The small blaze, which broke out on the roof of a shed adjoining the eatery, was quickly contained by the local fire department.

Deitz, who is currently renovating and expanding her restaurant, recently hired a new chef and snagged permission to add outdoor seating. TBK will close in June so the remainder of the work can take place, then reopen with new options for eating indoors or al fresco.

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Love cookies? The staffers at Liz Lovely, Inc. in Waitsfield are mixing it up with four new varieties of certified-organic vegan treats: cinnamon "Snicker Dudes," oatmeal raisin "Goats a-Grazin'," coconut and lemon "Macaroonies Sock-It-to-Me" and wicked "Chocolate Moosedragons" - chocoholic bait featuring chips, cocoa powder and cacao nibs.

The cookies go on sale May 12 at natural-food stores and on the company's website. Sorry, Mom - I'll get you some next year!

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Asia Major? Winooski is bursting with Eastern eateries. As of today, you can get your chopsticks on at Peking Duck House, Tiny Thai and Pho Dang Vietnamese Café. Soon Asian Bistro, which is located at Maple Tree Place in Williston, will open a second branch near the Champlain Mill.

But it doesn't end there. In early June, "Champ" Chompupong, owner of Burlington's Bangkok Bistro, plans to unveil 88 Sushi and Thai Cuisine in the old Blue Star Café spot.

The decor, Chompupong says, will be unique in Vermont. "I can't explain - you'll have to come see it," he adds tantalizingly. Rather than offering fancy martinis, as he does on Church Street, the restaurateur will focus on beer, wine and sake. Folks unfamiliar with the many variants of that fermented beverage may even be able to get a mini-course in "Sake 101."

But what about the proximity - and popularity - of Tiny Thai? Chompupong doesn't seem worried. "It's Thai food, but I think my food is different than Tiny Thai. My quality and presentation are not the same."

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Bio:
Contributor Suzanne Podhaizer is an award-winning food writer (and the former 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,... more

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