Culinary Students Cook With Class at Montpelier's NECI on Main | 7 Nights Spotlight | Seven Days | Vermont's Independent Voice
Pin It

Culinary Students Cook With Class at Montpelier’s NECI on Main 

click to enlarge Quiche at NECI - JEB WALLACE-BRODEUR
  • Jeb Wallace-Brodeur
  • Quiche at NECI

In the evenings, the lights dim at the New England Culinary Institute's flagship restaurant, and diners tuck into booths, hungry for sophisticated meals cooked by some of Vermont's most promising up-and-coming chefs.

Location Details NECI on Main
118 Main St.
Montpelier, VT
closed: Sun., Mon., Tues.
American (New)

Students — culinary professionals in training — work the line at Montpelier's NECI on Main. From start to finish, you'll know your food is prepared with passion, attention and care. For NECI students, making dinner is more than just a job; it's their chosen field of study. So you can dine assured that your grilled quail, dusted with sweetly scented Moroccan spices and served with cauliflower couscous, is cooked to just the right temperature. Your saffron-soaked fish soup has been simmered to its savory prime.

click to enlarge Loren Stanard works the line at NECI - JEB WALLACE-BRODEUR
  • Jeb Wallace-Brodeur
  • Loren Stanard works the line at NECI

By day, the dining room evokes an upscale European bistro. Meals are simple and tailored to picking and snacking. The Ploughman's Platter is an unpretentious spread of toasted baguette and charcuterie made in culinary class. Offerings might include a peasant-style slice of bacon-wrapped pork pâté, studded with pistachios; supple slices of smoked country ham; or thin-shaved duck prosciutto. Served with local cheeses, it's an afternoon entrée best paired with a bottle of dry white wine, slowly sipped — the better to channel your inner Parisian.

Don't have time to dawdle? Diners on the clock can grab a pulled-pork sandwich — tender, stringy meat stuffed into a housemade brioche bun — or a frisée salad topped with caramelized-onion vinaigrette and a flash-seared pat of duck liver.

And then there's Sunday brunch, an award-winning buffet rife with housemade sausage and bacon, salads and egg dishes. Pillowy, perfectly folded omelettes are made to order, stuffed with everything from fresh veggies to house-cured meats. Desserts range from delicate pastries to chai-spiced truffles.

For diners, it's a delicious start to the day. For the cooks dishing it out, it represents the beginning of their culinary careers.

This article was originally published in 7 Nights: The Seven Days Guide to Vermont Restaurants & Bars in April 2015.

Did you appreciate this story?

Show us your ❤️ by becoming a Seven Days Super Reader.

Related Locations

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It

More by Hannah Palmer Egan

About The Author

Hannah Palmer Egan

Hannah Palmer Egan

Hannah Palmer Egan is a food and drink writer at Seven Days.


Subscribe to this thread:

Add a comment

Seven Days moderates comments in order to ensure a civil environment. Please treat the comments section as you would a town meeting, dinner party or classroom discussion. In other words, keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2019 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation