Shiver Me Timbers | Food + Drink Features | Seven Days | Vermont's Independent Voice

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Shiver Me Timbers 

At Sugarbush, an elegant new eatery

Published December 12, 2006 at 9:06 p.m.

Vermont's newest fine-dining destination opens Friday at Sugarbush. Housed in a newly built round wooden barn that measures an impressive 6000 square feet, Timbers Restaurant can seat 150 people at a time. The dining room will be open to the public for three meals a day, all year round.

The new executive chef at Sugarbush is Sebastian Carosi. His wife Melissa, an accomplished oenophile, will manage the restaurant. Chef Carosi is "a rabid localvore," in the words of J.J. Toland, Sugarbush communications manager. He's also a long-term member of Slow Food USA. Almost every item on the menu will come from one of the 50 Vermont farms with which Carosi is partnering. He is also working to create an exclusive, Sugarbush washed-rind cheese.

Foodies will either love or laugh at the ultra-descriptive menu. Most restaurants have a mesclun salad. Timbers' offering is: "The freshest mess of organic December greens & herbs tossed in a sassy Minus-8 ice wine vinaigrette with sundried VT heirloom cranberries, raw-milk farmhouse blue cheese, spiced pumpkin seeds and local wildflower bee pollen." That's a 34-word salad for only $7! Entrée prices range from $16 to $28.

Whether or not eaters want to know the age of the salt they're consuming - it's 150-million-year-old sea salt in one appetizer - or that another comes with brie that has been "cast-iron-skillet warmed," they are likely to appreciate the freshness and high quality of the foodstuffs and the chef's creative combinations.

The restaurant is located at Sugarbush's Lincoln Peak Village. For more information, call 583-6300.

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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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