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Side Dishes: Leftover Food News

Published March 11, 2009 at 4:40 a.m.

New Ethic Café, which opened in Burlington’s Old North End last August, is for sale. Owner Sam Lai, who also owns China Express on North Street, says that the vegan eatery hasn’t been profitable. “It’s definitely the economy. People are afraid to try something new,” Lai guesses.

David Glickman, owner of The Vermont Butcher Block & Board Company, fields plenty of online orders for custom-made bottle stoppers, cutting boards and knife blocks. But right before the Chinese New Year, he got one that stopped him in his tracks. The request, which came in on a Friday and requested delivery to the Boston area the following Monday, was from a customer named Ming Tsai — as in the TV star and chef-owner of Blue Ginger in Wellesley.

“I wrote back to find out what he needed it for,” Glickman dishes. “Tsai said, ‘If you can get it here by Monday afternoon, I can stand next to it [in a photo for a magazine article].”

That was enough for Glickman. Over the weekend, he created a 36-inch lazy Susan out of walnut with tiger-maple stripes. “It’s not that labor intensive, there are just a lot of steps,” he explains. They include gluing, sanding and three coats of finish, each of which takes six hours to dry. When the piece was done, Glickman hotfooted it to the city to drop it off.

Although Glickman referred to the quarter-hour he spent chatting with Tsai as his “15 minutes of fame,” it’s not the woodworker’s first brush with a celeb chef. Last year he crafted charcuterie boards for Daniel Boulud’s Bar Boulud in New York City and, this year, was asked to make another round for Boulud’s Vegas eatery.

The folks at Rabbit Hill Inn in Lower Waterford are hoping that somebody buys the right vowel ... On March 24, one of the prizes on “Wheel of Fortune” will be a six-night stay at the AAA four-diamond-rated inn. takes care of airfare and car rental.

According to owner Leslie Mulcahy, the inn will only enjoy the limelight for 10 seconds, but will be seen by 44 million viewers.

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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 goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.


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