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Side Dishes: Rotisserie Restaurant, Doria's, Green Mountain Chew Chew Fest

The Rotisserie Restaurant's fiery logo used to summon thoughts of juicy roasted chicken. But now, after a Saturday morning fire of unknown origin closed down the South Burlington locale, its sign looks more menacing than tantalizing.

The metaphor is particularly uncanny, considering that two other local eateries which suffered blazes in recent years, Smokejacks and Five Spice Café, had their own fiery associations. (The former - well, think smoke. The latter used a flame-breathing dragon as its logo.)

But, unlike the ill-fated Asian eatery, Rotisserie will be back. According to reports, the owners plan to rebuild and reopen the restaurant.


Last weekend, Middlebury's new family-owned Italian eatery, Doria's, held its grand-opening celebration. How are locals taking to the homemade meatballs, lasagna and steaks that replaced Amigos Cantina's fajitas and chimichangas? "We've gotten some good comments," relates owner Jim Doria. "Things are going well."


There's gonna be fresh meat at the 2008 Green Mountain Chew Chew Fest, slated for June 27-29 in its usual spot on Burlington's Waterfront. Joining old faves such as Samosaman, Ahli Baba's Kabob Shop and the Vermont Dismas House with its super-popular roasted corn are some newbies: Bueno Y Sano, New Moon Café, Tilley's Café, M-Saigon, Pakistani Foods, Sam Mazza's Farm and Couture's Maple Shop.

Although the Chew Chew chow is eclectic, the event's 2008 theme is "buy local." Visitors will find a new tent, sponsored by the Vermont Agency of Agriculture, filled with localvore specialty foods for sale. Sounds good.


Wanna see celeb Chef Dan Barber of Manhattan's Blue Hill and the Hudson Valley's Blue Hill at Stone Barns speak at the Vermont Fresh Network's annual forum on August 3? Tickets for the general public are now on sale for $60. The event will be held at Shelburne Farms.

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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... more


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