burlington

In a few short years, Burlington’s Skinny Pancake creperie has become something of an institution. Co-founder Benjy Adler started his business in 2003 as a two-man operation with his brother Jonny. Together, they manned a cart on the main pedestrian walking mall in Burlington, making sweet and savory crepes for hungry passers-by. In 2007, they opened a full-fledged restaurant on Burlington’s waterfront. Benjy later launched a second Skinny Pancake location in Montpelier, and in 2010, he launched The Chubby Muffin in the Old North End of Burlington. All three locations – along with the still-running food cart – source a majority of their food locally from a group of about 30 farms and...
Charleston, South Carolina is in full bloom in March. But it's not just the scent of jasmine and wisteria that's in the air. There's the aroma of creole gumbo and sassafras-glazed pork too, wafting out the doors of Husk, the new, hip, cook-it-local, keep-it-Southern restaurant. But that's not why I'm here. For a long time, it's been my dream to go to Charleston—Mount Pleasant actually—and have a hot dog with blue cheese slaw at Jack’s Cosmic Dogs. Jack is Jack Hurley, a one-time Vermonter who, with his partners, opened The Daily Planet in 1980, which quickly became Burlington’s hipster foodie haven. “I’ve been on the food train a long time,” says Hurley. He and his family eventually went...
from the FarmPlate Kitchen This is the standard fudge recipe that's been used by American cooks for more than 100 years. When to stir and when not to stir are critical steps to fudge success. 3 cups granulated white sugar or demerara sugar 2/3 cup unsweetened cocoa such as Hershey's (do not use Dutch-process!) from the FarmPlate Kitchen This is the standard fudge recipe that's been used by American cooks for more than 100 years. When to stir and when not to stir are critical steps to fudge success. 3 cups granulated white sugar or demerara sugar 2/3 cup unsweetened cocoa such as Hershey's (do not use Dutch-process!) 1/8 teaspoon salt 1½ cups milk 4 tablespoons (½ stick) unsalted butter 1...
This winter in New England reminds me of the Minnesota winters of my childhood. When I wasn't excavating tunnels through 10-foot-high piles of snow I'd have my head in a book. One rare snow day during some long-forgotten blizzard in the early '60s, I was plowing through Heaven to Betsy, #5 of my beloved Betsy-Tacy series. The books were written by Mankato native Maud Hart Lovelace about growing up in a small Minnesota town. In this volume, the shirtwaist-wearing Betsy, Tacy and Tib are now freshmen at Deep Valley High, busy meeting chums, playing the piano in the parlor and making fudge with boys. These girls were always making fudge. They'd make fudge at the drop of a hat. This was a great...
from Sugarsnap, Burlington, Vermont 2 large zucchini One 8 ounce container of pesto (homemade or purchased) ½ cup pine nuts or nuts of your choice 3+ tablespoons Parmigiano Reggiano or other hard Italian cheese Juice and zest of 1 lemon Salt and pepper Wash and dry the zucchini and using a julienne peeler, make the “linguini“ using the white flesh and skin of the squash, stopping when you get to the seeds. In a bowl large enough to toss the mix, add pesto (to taste), nuts, half of the cheese and the lemon zest. Use lemon juice to thin the pesto as you would use hot pasta water in a hot pesto/pasta dish. Add salt and pepper and more or less of anything as you wish. Top each serving with some...
When you pull into the parking lot at 30 Community Drive, the hub of South Burlington's Technology Park, you might have to squint to spot the cheery little sign for the new Sugarsnap restaurant. It's off to the left, sandwiched between TelJet's and Test America's no-nonsense logos. It feels far away from Sugarsnap's friendly home at the edge of the Intervale. But once you step inside, warm aromas from simmering soups and just-baked cookies tell you you're headed to the right place. After six years of serving impeccably fresh, ready-to-eat, mostly local foods from its Riverside Avenue location, Sugarsnap has just expanded into a new commissary kitchen and second retail store in South...
No, we're not referring to the familiar song by Vermont's favorite jam band Phish, but there's a new Farmhouse in town! Downtown Burlington welcomes the highly anticipated opening of The Farmhouse Tap & Grill, a new restaurant located at 160 Bank Street. The location was ironically home to a McDonald's restaurant for 30 years before closing and remaining unoccupied for the last two. The Farmhouse Tap & Grill is owned by Jed Davis, formerly the Director of Operations at Three Tomatoes restaurants, along with Rob Downey and Paul Sayler, owners of American Flatbread Burlington Hearth. The Farmhouse is a gastropub dedicated to showcasing and supporting the many local farmers and food...
When foodies think about spring they tend to get all misty-eyed over fiddleheads or ramps or the first tiny peas. For me, it's rhubarb. I love how rhubarb stalks squeak when you pull them from the base of the plant. I love crunching away on a stalk, wincing at its tartness. I love the way slow-cooked rhubarb over vanilla ice cream wraps up a great meal. After apple or cherry, rhubarb might be the world's best-loved pie. If you love rhubarb's sweet-tart bite, you must try it in coffee cake. My mother, a Minnesota native, always bakes this unusual and delicious coffee cake with the first rhubarb of the season. For some patrons at Mirabelles in Burlington, Vermont, rhubarb coffee cake has...
In California, more than 6 million tons of food products are thrown away every year by farms, restaurants and supermarkets. Food shelters, on the other hand, do not have the supply to meet the ever-increasing demand. A recent examination by California Watch and the Annenberg School for Communication and Journalism took a close look at California’s food system to try to identify the reasons why these unwanted food products are not channelled to food banks and other organizations where donations are greatly needed. The examination concluded that many grocery stores are more likely to throw away food than to donate it to local food banks because of liability concerns. Often, stores will donate...
The culinary battle of the spring is almost here. Tomorrow morning, the Sizzling Falcons, Chefhawks, Nutritious Hippos and 54 more teams of middle school and high school junior chefs--all with knives honed and whisks at the ready--will head to the Champlain Valley Expo to compete in the 3rd Annual Jr. Iron Chef VT cook-off. [caption id="attachment_2937" align="alignleft" width="240" caption="Harwood Union High School's team"][/caption] Hosted by the Burlington School Food Project and Vermont FEED, the competition challenges teams of middle and high school students to prepare a delicious main dish using at least five local, farm-fresh ingredients. And that's not all—recipes must also be...
Last week, First Lady Michelle Obama addressed the Grocery Manufacturers Association to emphasize the importance of producing healthy, affordable foods to reduce childhood obesity. Mrs. Obama asked that the major food manufacturers take responsibility for improving their offerings in grocery stores by improving food labels and reducing salt and fat in the products they sell. With the national consciousness trending more and more toward healthy food consumption, big businesses are taking note. Several major food companies including PepsiCo, Kraft Foods and ConAgra have since announced that significant and voluntary improvements will be made in the nutritional value of their products in...
The USDA's Know Your Famer, Know Your Food initiative has earmarked $5 million in funding from the 2010 Farmers' Market Promotion Program for grants to develop new farmers' markets and enhance existing markets, roadsides stands and CSA programs as part of Michelle Obama's Let's Move campaign. USDA Deputy Secretary Kathleen Merrigan announced the grant funding on a visit to New York City last Thursday, where she said, "The benefits of direct-to-consumer marketing are two-fold. Consumers are provided with fresh, healthy, affordable and locally grown products, while meeting the farmers that produce it. Farmers, on the other hand, are able to expand their economic opportunities and grow their...
Move over Crescent City. It's Burlington's turn to let les bons temps rouler. The Magic Hat Mardi Gras Celebration in downtown Burlington, Vermont, opens with music at Higher Ground on Friday night. On Saturday, live bands on Church Street will fill the air with Cajun/Creole sounds as pubs and cafes will serve up tasty New Orleans fare. The King & Queen of Mardi Gras Costume Contest begins at noon outside City Hall. Winners are each awarded $500 and will help lead the Grand Parade with Magic Hat's Alan Newman and Mayor Bob Kiss. The event, now in its fifteenth year, will benefit the Women's Rape Crisis Center. • If you go, keep in mind: Smart revelers park their cars at Magic Hat HQ on...
Wyoming's proposed House Bill 54 known as the Wyoming Food Freedom Act could exempt food producers selling "cottage foods," or foods prepared in home kitchens, from state licenses, certifications and inspections when selling directly to consumers. Sue Wallis, a Republican member of the Wyoming State House of Representatives is sponsoring the bill. Last year, Wallis worked to pass state legislation that made it legal to sell non-hazardous home-produced foods like jams, cookies and bread at farmers’ markets and stands in Wyoming without regulation. The bill was enacted on July 1, 2009. Prior to that date, homemade foods made in a non-licensed kitchen could only be sold at church or charity...
There are several fine reasons to live in Charlotte, in the heart of Vermont's Champlain Valley -- breathtaking views of Lake Champlain, the revitalized Brick Store, excellent schools, proximity to Burlington, the list goes on. For the town's pizza cognoscenti, it's the easy access to Jay Vogler's pizza that tops the list. About a dozen years ago, Jay had been growing greens for area restaurants on his 64-acre farm, but he was ready to stop driving all over the county making deliveries. He leased the land to future CSAgriculturalists Dave Quickel and Emma Burrous and assembled a wood-burning oven a few steps from the house. Pizza on Earth was born. On Fridays in the winter (and Thursdays...