Sauce Swap | Food News | Seven Days | Vermont's Independent Voice
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Sauce Swap 

Side Dishes: Shelburne bistro has a new chef

According to owner Emily Betz, Bistro Sauce has always been about “creating great relationships with farmers.” With new executive chef Mark Kaufman at the helm, she says, the restaurant is really in the groove. “Our menu is so solid right now,” Betz enthuses. “Pretty much everything that could be local is local.”

That includes the ingredients of such dishes as Truffled Grits With Boyden Farm Short Ribs and Handmade Pasta With Foraged Mushrooms.

“I’ve been trying to get it this way for a long time,” Betz says. “But keeping up with different farms is harder than people think.” The new chef, she says, has really stepped things up.

Until previous chef Chris Hechanova left about a month ago, Kaufman was the bistro’s sous chef. But, Betz notes, he came to Vermont with tons of cooking cred: His former jobs include stints at the famed Magnolias and Social Restaurant & Wine Bar in Charleston, S.C., and Palace Café and Emeril’s New Orleans, both in the Big Easy.

How would Betz describe her restaurant these days? She says the food is “good and honest and simple … [Sauce] is a little community spot, and it’s friendly.” When staffers tell diners they’ll have a choice of local products, she continues, “We’re not kidding.”

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Contributor Suzanne Podhaizer is an award-winning food writer (and the former 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,... more


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