The New Local | Food News | Seven Days | Vermont's Independent Voice
Pin It
Favorite

The New Local 

Side Dishes: Stockbridge gains a bistro

click to enlarge Heather Lynne
  • Heather Lynne

If you’ve ever thought your town could use its own little bistro but didn’t think you could pull off opening one yourself, Heather Lynne might be able to offer advice. Since it opened eight weeks ago, word of mouth has led to steady business for her restaurant, the Wild Fern.

A baker and musician, Lynne had “no money” when the owners of the former Tozier’s Restaurant South offered up their space for lease, she says. Lynne had long believed that tiny, decentralized Stockbridge could use a gathering place. “During Irene, we saw how disconnected our town can be,” she says.

Lynne envisioned an intimate space where she could bake, cook up produce from her neighbors, display art and host performances. The urge to realize her vision became, she says, “overwhelming.”

Undaunted by a lack of funds, Lynne and her partner, Rick Redington — both members of band the Luv — furnished the diner-cum-café with thrift-store and roadside finds and brought in enough food for a first meal. Voilà — Wild Fern was born, named for the couple’s daughter, Zoe Fern.

“I take each day as it comes by going simple,” says Lynne, who offers only a handful of specials based on ingredients she can find fresh that day. In addition to the bagels, croissants and breads that are rote to her, the baker cooks up soups, sandwiches, pizza (on Wednesday and Friday nights) and stromboli, all from produce she gathers from Stockbridge farms.

Lynne bounces around the bistro as Wild Fern’s “cheftress, waitress and baketress,” as she puts it, saying, “I’ve tried to combine the best of three worlds: music, food and art.” During Sunday brunch, she and Redington entertain diners with instruments crafted from cigar boxes.

Located at 1731 Route 100 in Stockbridge (746-9119), Wild Fern is open on Wednesdays from 10 a.m. to 8 p.m.; on Thursdays from 10 a.m. to 2 p.m.; on Fridays from 5 p.m. to 10 p.m.; on Saturdays from 10 a.m. to 3 p.m.; and on Sundays from 11 a.m. to 3 p.m. Check Facebook for updates.

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

Pin It
Favorite

More by Corin Hirsch

About The Author

Corin Hirsch

Corin Hirsch

Bio:
Food writer Corin Hirsch joined the Seven Days staff in 2011. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.

Comments

Subscribe to this thread:

Add a comment

Seven Days moderates comments in order to ensure a civil environment. Please treat the comments section as you would a town meeting, dinner party or classroom discussion. In other words, keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

foodie poll

Strawberry season is here. How do you eat summer's early red fruit?

  • I eat them plain — by the quart.
  • Shortcake!
  • In cocktails, spritzers and other beverages.
  • Strawberry jam! Then I can enjoy them all year.
  • Pies, tarts, cakes ... I like to bake with strawberries.

View Results

Latest in Food News

Recent Comments

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2017 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation