Suzanne Podhaizer | Seven Days | Vermont's Independent Voice

Suzanne Podhaizer 
Member since Feb 10, 2016

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... more


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Recent Posts

Coffee Education Series Debuts at Onyx Tonics

  • Feb 13, 2018

A Food Resolution Round-Up

  • Jan 2, 2018

Nomad Coffee's Pop-Update in Essex Junction

  • Jan 2, 2018

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Recent Articles

New York's Pokéworks to Open Franchise in Burlington

  • Jul 25, 2018

Restaurant Spotlight: Bohemian Bakery, Montpelier

  • Jun 1, 2018

Restaurant Spotlight: ArtsRiot, Burlington

  • Jun 1, 2018

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Recent Comments

Re: “Dining on a Dime: Pho Hong

Hi Rich ard,

Yes, at Pho Hong you can bring wine or beer, and they'll bring you an opener so you can pop the cork, or the top, yourself. No fee.

I've been told that charging a corkage fee is illegal in Vermont. However, I wasn't able to find anything about it on the DLC website. What I do know for sure is that in Vermont, if you have a liquor license, people are not allowed to bring their own.

I'm pretty sure that Tiny Thai is also BYOB, and corkage-fee free.

2 likes, 0 dislikes
Posted by Suzanne Podhaizer on 01/31/2017 at 5:39 PM

Re: “Sampling Montréal's Korean Cuisine at Kantapia

Hi Kyla, thanks for your comment. I agree that I don't know much about Korean food, so any evaluations that I have are not about authenticity, but about whether I found the dishes to be delicious. That's the same thing I do when I evaluate restaurant dishes from cuisines with which I'm more familiar. Is something bland on the one hand, or oversalted on the other? Did it arrive at the table hot, if it was a hot dish? Do I want to go back and eat it again? I don't believe one can ever fully understand any cuisine, even one's own. There's so much complexity, nuance and history!

Gnocchi can be made from various starches -- wheat, potato, winter squash, rice -- and sometimes, I've made them straight and long, very similar to the shape of garaetteok. For those who think of something entirely different when they hear "rice cake" -- such as the hard, crunchy snack food that is sold in sleeves at the grocery store -- I thought that I'd make a comparison.

I believe that comparisons are incredibly useful for helping people understand new things, so I make them often. If I eat a new, bloomy-rind cow's milk cheese, I may describe it as being "similar to Brie" if it has one particular flavor profile, and "similar to Camembert" if it has a particular different flavor profile, because that will help people decide if they might like to eat it, or not. And helping people find things they want to eat is the primary reason I write about restaurants!

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Posted by Suzanne Podhaizer on 01/30/2017 at 12:12 PM

Re: “Pro Tips on Pulling Off Thanksgiving Dinner

Hi Barbara,

That was exactly the point! I was 20-years-old when I decided to make that "really special" meal for my family -- who didn't have the money to go out to restaurants -- but I didn't yet know how to make pasta dough properly, and boy did I ruin it.

That was 19 years ago. In the intervening years, I realized that it was better to make less fancy stuff, and to be more casual about it, so that dinner would be on the table on time. Last year, I forget about the turkey because we were playing board games, and it was a little dry. No big deal! But having a good menu plan and good tools makes it easier to have a delicious meal, *and* have fun.

Not sure which pieces you've read, but we try to mix up serious reportage with first-person stuff, so I write a mix of both.

Posted by Suzanne Podhaizer on 11/17/2016 at 11:48 AM

Re: “Dancing Kizomba and the Rules of Attraction

Wanted to mention that the song linked to his article was created by local musicians Adam Frehm and Caroline O'Connor. It's most likely the first kizomba song every produced in Vermont! Adam is part of the Dsantos dance community, and is also a photographer, music producer and recording engineer.

5 likes, 0 dislikes
Posted by Suzanne Podhaizer on 02/10/2016 at 2:30 PM

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