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Published December 22, 2009 at 5:59 a.m.
Still seeking quintessentially Vermont food gifts for out-of-state friends and relatives? The December issue of Saveur has some suggestions. A piece called “Vermont Specialties,” which is also available on the mag’s website, proffers 20 delicious items ranging from beverages to bratwurst.
The roster includes loaves from Bohemian Bread, Red Hen Baking Company and Gérard’s; Eden Ice Cider and boiled cider from Wood’s Cider Mill; and a long list of artisan cheeses.
The same Saveur issue features a selection of Vermont restaurants worth visiting — and dishes not to miss — selected by Karen Shimizu (who used to write for Seven Days). Among other standouts, she touts the Swiss Chard Soup and Country-Fried Quail at The Inn at Weathersfield, the charcuterie at Ariel’s Restaurant in Brookfield, and the St.-Honoré pastries — which owner Bill Tecosky calls “Johnny Depps” — at Rainbow Sweets in Marshfield.
Shimizu also offers ideas for pairing Vermont beer and cheese and profiles a trio of food-centric Green Mountain B&Bs.
A new yogurt factory planned for Brattleboro will create jobs and buy up tons of New England milk.
According to Bob Audette’s early December report in the Brattleboro Reformer, Commonwealth Dairy, which will run 24 hours a day and employ 25 people, will have the capacity to produce 50 million pounds of yogurt each year. Doing so will mean using tens of thousands of gallons of milk — much of it organic — per day.
The plant is slated to be up and running in late 2010.
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About The Author
Suzanne Podhaizer
Bio:
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.
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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