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Side DIshes: The kitchen door swings both ways

Published July 25, 2007 at 8:23 p.m.

  • Matthew Thorsen
  • Bobcat Café

• When Sam Palmisano left his temporary post at TimbersSugarbush Resort's fine dining establishment — to open Pulcinella's in South Burlington, the alpine eatery didn't hire just one new chef to replace him; it hired a trio, all of whom had been working as chef-instructors at New England Culinary Institute. Gerry Nooney, formerly of John Egan's Big World Pub and the Tucker Hill Lodge, is now the resort's executive chef. Andrew Landry has taken the helm as head chef at Timbers, and Erik Larson heads up the catering division.

Timbers' menu is changing, too, according to Landry. "Everything is made in-house, from the gnocchi to the sauces." But that doesn't mean the offerings are fancy schmancy. "There's nothing too intimidating, no foie gras or truffles," he explains. "It's pretty simple flavors, simple presentations." In his view, the pared-down approach makes sense for large groups that arrive, ravenous, after a day on the slopes.

Bolton Valley Resort has a new chef, too. Dave Fonte, formerly of the Basin Harbor Club in Vergennes, has joined the team at Bailey's, under Executive Chef Andrew LaHeye. Ron Carlos, who was Fonte's sous at BHC, is now head chef at Basin Harbor.

• We're not done yet . . . Citing health reasons, Chef Bill Allen, who dished up local comfort food at the Bobcat Café, is opting for a day job at the Shelburne Supermarket alongside Frank Pace, formerly of Smokejacks. Allen's Bobcat sous-chef of two and a half years, Mark LaRiviere, is stepping up to the plate. Perhaps to maintain the Bristol-Shelburne balance, Dave McNees, of Shelburne's Bistro Sauce, is headed to the Bobcat as its new GM.

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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.

About the Artist

Matthew Thorsen

Matthew Thorsen

Matthew Thorsen was a photographer for Seven Days 1995-2018. Read all about his life and work here.


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