Village Cup to Merge With Caroline's Fine Dining | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Village Cup to Merge With Caroline's Fine Dining 

Side Dishes

“Can you guess who Caroline’s biggest competitor is?” asks owner Steve Burke, then pauses for effect. “The Village Cup.”

The news could be worse: Burke also owns that bakery and coffee shop. He’ll close Caroline’s on February 16 and, after a two-week kitchen update, reopen the Jericho building that holds both businesses as a single eatery named Fields Restaurant.

Fields will open on March 25 with the tagline “Honest Vermont Cuisine.” Executive chef Jonathan Gilman says the merger will enable him to keep sending out the big, rustic plates that are his signature at Caroline’s without the pigeonhole — and prices — of fine dining.

The cozy area that held Caroline’s will become the new dining room. The Village Cup’s larger floor space will remain a bakery and café during the day and become a bar and waiting area for the restaurant at dinnertime.

The bakery case full of coconut-cream pies and chocolate mousse will soon be joined by a new one stocked with local cheeses and house charcuterie. Gilman is working toward the certification he needs to dry-cure meats such as saucisson sec and speck; for the time being, he’ll sell pork rillettes and terrines.

Gilman envisions a charcuterie setup similar to a raw bar. He’s already hired a chef who will assemble plates for guests, offering her expertise on the meats, cheeses and house-baked breads, as well as on the soon-to-widen beer and “neo-classic” cocktail selections. Those who don’t wish to partake on a couch in front of the fireplace can purchase the delicacies by the pound to take home, along with products such as house-made mustards and compotes.

Since he took over the Village Cup in 2008, Burke has frequently polled customers on their preferences, and he and Gilman will take a similar tack with Fields. On February 22 and 23, a pair of preview dinners called Fields Test Kitchen will allow diners to choose the new restaurant’s opening menu.

For example, Gilman will offer three different versions of steak frites, then select one based on orders and feedback. Other dishes up for analysis include burgers, fritters and a range of grilled-cheese sandwiches to appear on the daytime menu.

That’s not to say Gilman won’t still entice guests with fine-dining dishes such as roasted duck with lavender-honey glaze and pea purée alongside the wood-grilled local burgers. As long as it’s honest.

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

More By This Author

About The Author

Alice Levitt

Alice Levitt

Bio:
AAN award-winning food writer Alice Levitt is a fan of the exotic, the excellent and automats. She wrote for Seven Days 2007-2015.

Comments


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2020 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401  |  Contact Us
Website powered by Foundation