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Daily's Bread? 

Side Dishes: The BFP Eats Crow

Published January 16, 2008 at 12:30 p.m.

Burlington Free Press readers who have their subscription fees debited automatically are rewarded with a Freeps "PressPass." The credit-card-sized certificate is good for 20 percent discounts at a slew of area restaurants listed on a colorful brochure.

Sounds like a good deal, right? Well, it might help if the Free Press owned a time machine. You can't spend a penny at "hot" restaurants such as Adrianas (closed), Miguel's Stowe Away (closed) or Chef's Table (closed). A few places on the list have changed names, too. Greenstreet's became Quatorze and then Quatre, and The Rusty Scuffer is now the Scuffer Steak & Ale House. For a touch of the surreal, the coupon promises discounts at Coyote's Tex-Mex Café, formerly located on lower Church Street, and at Tilley's Café, the restaurant that took over its spot.

Maybe it's just tough to keep up with the quick-changing downtown resto scene. But one thing's for sure, as the promotional text points out: The BFP PressPass "is a unique discount card."

Look for another correction in the Freeps this week. The daily reported last Tuesday that Linda Grishman's Sweet on Vermont artisan chocolates would be featured on that day's "Rachael Ray Show." In fact, the show was being taped on Tuesday, and will air sometime in the next few weeks, Grishman guesses.

The Burlington-based chocolatier sent the show's staff 420 bars in eight flavors. Each guest at Tuesday's taping got a three-pack.

But they didn't get to try Grishman's newest product line, "In the Dark," which makes its debut in a few weeks. The name reflects the confections' 72-percent cacao content. The bars will come in four flavors, including "organic crispy rice" and "espresso cacao nib crunch."

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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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