Just Jamie's | Food + Drink Features | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Just Jamie's 

Main Street Market's Makeover

Published May 16, 2007 at 2:00 p.m.

Customers could never remember the name of Stowe's Main Street Market, Deli and Bakery, explains Mark Rosman, co-owner of the biz since January with wife Jamie Persky. After putting in a new floor, changing the location of the coffee station and perking up the walls with fresh paint, he explains, the space had "changed so much, we decided to change the name, too."

How did they pick the new moniker? Folks in town often referred to the eclectic establishment as "that place on Main," says Rosman, "but we decided not to call it that." Instead, the couple picked the nickname favored by the younger set: "Jamie's Place."

The food is changing, too. Chilled soups, such as almond and grape, iced tomato and vodka, and spiced mango soup with yogurt will have prominent spots on the menu during the hotter months. Another upgrade: three fresh salads daily. A "barbecue chop," composed of chicken or tofu with romaine and red-leaf lettuces, house-made tortilla strips, mango and kidney beans, will always be available, along with the Caesar. The third will change every couple of days, depending on what's fresh. Rosman says they're kicking up their catering business, too.

What he didn't mention is that Gesine Prado, co-owner of Gesine's Confectionary and Gourmet Market in Montpelier, is no longer the only local restaurant owner with a celeb sib. Sandra Bullock is Prado's sister. Persky has a high-profile identical twin, Liza - a talk-show producer who has garnered four Emmys for her work on the "The Rosie O'Donnell Show." She has also produced for "The RuPaul Show" and "The Wayne Brady Show."

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

More By This Author

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.


Comments are closed.

From 2014-2020, Seven Days allowed readers to comment on all stories posted on our website. While we've appreciated the suggestions and insights, right now Seven Days is prioritizing our core mission — producing high-quality, responsible local journalism — over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2023 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation