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Side Dishes: Vermont restaurants garner praise

Published October 20, 2010 at 5:34 a.m.

Bluebird Tavern isn’t just a darling of the local media. Last Thursday,’s new national newsletter, “Chef’s Recipes,” featured Aaron Josinsky’s instructions for preparing his mushroom toast.

This particular edition, entitled “Toast Master,” promises “better breakfast for dinner” and goes on to fawn that the dish “shows Josinsky’s talent for coaxing big flavors from the simplest ingredients.”

The Travel Channel’s website also has kind words for Vermont businesses. Both Rabbit Hill Inn in Lower Waterford and the Inn at the Round Barn Farm Bed and Breakfast in Waitsfield made its list of the Top 10 New England Bed and Breakfasts. The article recommends indulging in apple cheddar crêpes at the Northeast Kingdom inn. According to writer Jennifer Plum Auvil, “Foodies will fall for the farm-to-table cuisine for dinner at the on-site restaurant, which puts a drool-worthy spin on seasonal delicacies.” She also touts the Round Barn’s décor and its organic garden.

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About The Author

Alice Levitt

Alice Levitt

AAN award-winning food writer Alice Levitt is a fan of the exotic, the excellent and automats. She wrote for Seven Days 2007-2015.


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