Vermont's Independent Voice
Browse News
Browse Arts + Culture
Browse Food + Drink
Browse Cannabis
Browse Music
Browse On Screen
Browse Events
Browse Classifieds
Browse Personals
Tuesday, March 29, 2016
Sugar High Sugar High! Flambé Bombe at ¡Duino! (Duende)
Posted
By Melissa Haskin
on Tue, Mar 29, 2016 at 4:29 PM
When I'm served something like the item in the photo above, my expectations tend to be high. They certainly were when I ordered the Flambé Bombe at ¡Duino! (Duende) in Burlington last weekend.
Even before I saw it, the description was alluring: "A thin layer of flourless chocolate cake with fig compote & local chocolate chip vanilla bean ice cream, topped with fresh meringue, served en
I’m a fan of chocolate and ice cream, and both these things on fire — why not?
Farmers Market Kitchen Farmers Market Kitchen: Flexitarian Baked Ham and Eggs
Posted
By Hannah Palmer Egan
on Tue, Mar 29, 2016 at 12:19 PM
If you're looking to use up some extra Easter ham, try this super-simple non-recipe recipe. Not into ham? Check out the vegetarian substitutions at the end of this post.
Tuesday, March 22, 2016
Sugar High Sugar High! Lemon-Lavender Teacakes
Posted
By Melissa Haskin
on Tue, Mar 22, 2016 at 4:41 PM
Ryan Bunce, 35, co-owner of Barrio Bakery in Burlington’s Old North End, doesn’t quite understand why people go crazy about his teacakes. I mean, a faintly lavender, fluffy, muffin-like creation with icing oozing down the sides. It sounds terrible. That is, if terrible is code for “I need a dozen of these.”
When Bunce and his wife, Jessica, took over the bakery in 2010, it went by a different name, Panadero Bakery. The operation was squeezed into a space half the size it is now, the kitchen partitioned from customers with a curtain. The couple would bring their sons in with them early in the mornings. At first patrons would come in loudly and wake up the little ones, Bunce says, but regulars soon learned to slip in quietly.
The Bunces brought more than kiddies to the bakery; they soon put their own stamp on the place, changing the name to Barrio and adding pizza in the evenings. The current operation supplies baked goods to coffee shops and restaurants around town, including Speeder & Earl's Coffee, Tight Squeeze Coffee Shop and Juniper in Hotel Vermont.
Farmers Market Kitchen Farmers Market Kitchen: Caramelized Maple-Cheddar Chips
Posted
By Hannah Palmer Egan
on Tue, Mar 22, 2016 at 12:18 PM
Now, at winter's end (yes, I know it's technically spring, but winter hasn't let go yet), fresh local produce is scarce. Having eaten our way through last fall's roots and squash and cabbage, we look toward spring's gardens and markets in all their watery, green virility. And we wait.
At this time of year, I inevitably turn to Vermont cheeses and meats for inspiration. Farmstands and markets in my area are all summer affairs, and I rarely make it to Burlington or Montpelier on Saturdays — when I do get early spring crops, it's from one of the co-ops.
But here's a fun little snack — and super, super easy, doable in just a few minutes — made with half a block of smoked maple cheddar from Grafton Village Cheese, and a few drops of maple syrup.
At this time of year, I inevitably turn to Vermont cheeses and meats for inspiration. Farmstands and markets in my area are all summer affairs, and I rarely make it to Burlington or Montpelier on Saturdays — when I do get early spring crops, it's from one of the co-ops.
But here's a fun little snack — and super, super easy, doable in just a few minutes — made with half a block of smoked maple cheddar from Grafton Village Cheese, and a few drops of maple syrup.
Thursday, March 17, 2016
Restaurant News Gaku Ramen Coming to Burlington
Posted
By Melissa Haskin
on Thu, Mar 17, 2016 at 2:57 PM
Burlington will soon have its own ramen joint. Gaku Ramen is on track to open mid-May in the former Mr. Crepe location on the Church Street Marketplace (144 Church St.).
Opening the restaurant is Las Vegas-based Trust3 Hospitality, known for managing such restaurants as Hell’s Kitchen and Jbird Cocktails in New York, and multi-location Dinner in the Sky, at which guests dine at a table suspended 180 feet in the air.
Gaku Ramen will offer seven types of ramen bowls, including a vegetarian option, for $8 to $10. The menu will also have about 10 appetizers including pork buns and cucumber salad. Booze-wise, the restaurant will serve beer, wine and sake.
Opening the restaurant is Las Vegas-based Trust3 Hospitality, known for managing such restaurants as Hell’s Kitchen and Jbird Cocktails in New York, and multi-location Dinner in the Sky, at which guests dine at a table suspended 180 feet in the air.
Gaku Ramen will offer seven types of ramen bowls, including a vegetarian option, for $8 to $10. The menu will also have about 10 appetizers including pork buns and cucumber salad. Booze-wise, the restaurant will serve beer, wine and sake.
Monday, March 14, 2016
Sugar High Sugar High! Homemade Peach Pie
Posted
By Melissa Haskin
on Mon, Mar 14, 2016 at 4:41 PM
This week’s Sugar High! column
Vermont has many, many wonderful pie makers. I've sampled a few, but I decided to make my own pie this time. On this 3/14, I will be eating a slice of peach pie with a mound of Vermont-made Wilcox vanilla ice cream, drizzled with a bourbon-maple caramel sauce.
Vermont has many, many wonderful pie makers. I've sampled a few, but I decided to make my own pie this time. On this 3/14, I will be eating a slice of peach pie with a mound of Vermont-made Wilcox vanilla ice cream, drizzled with a bourbon-maple caramel sauce.
Tuesday, March 8, 2016
Sugar High Sugar High! Mango and Sticky Rice
Posted
By Melissa Haskin
on Tue, Mar 8, 2016 at 4:15 PM
There’s a place in Burlington's South End known for its $3.75 banh mi sandwiches. The eatery, M-Saigon Vietnamese Restaurant, is located on Shelburne Road, across the street from the end of Flynn Avenue, and shares a parking lot with Union Jacks, among other businesses.
The mango and sticky rice here is a dish not to miss. Five dollars and change
While the rice is "sticky," it comes apart easily enough. The stick is sufficient to bind the grains together, and not the kind that leaves food glued to the top of your mouth for hours. This texture is the result of soaking the short grain sweet rice for five hours before cooking, according to owner Khoi Nguyen. Otherwise, there's no fancy technique. After its long bath, the rice is cooked on the stove for 30 minutes, he says.
This is a dessert, but it's almost enough to make an entire meal. Every bite delivers sweet, salty, sticky, crunchy and soft. I’ve had the banh mi and thought it was fine, but the sticky rice is memorable.
Sugar High! is a weekly exploration into the Vermont dessert scene. It features everything from chefs to recipe tips to the best sweets on Vermont menus. Got an idea for something you'd like to see in Sugar High? Email melissa@sevendaysvt.com.
Farmers Market Kitchen Farmers Market Kitchen: Carthusian Blueberry Shake
Posted
By Hannah Palmer Egan
on Tue, Mar 8, 2016 at 1:48 PM
How about some boozy fun for your Tuesday?
I've been on a milkshake kick lately, as we have lots of last summer's frozen fruit in our freezer, and ice cream for dinner is one of those amazing grown-up luxuries I like to indulge in from time to time.
This week in Seven Days, I wrote about cocktails — specifically, about "modifier" or "secondary" spirits including liqueurs, brandies and fortified wines. These alcoholic mixers layer additional aromatics and flavors into a drink — herb notes, fruity notes, sweetness, bittering, sours — and open up new sensory dimensions with minimal effort.
So, here's a spirited locavore milkshake, made with ice cream from Strafford Organic Creamery; vodka from Vermont Spirits Distilling Co.; blueberries from Super Acres in Orford, N.H., and Chartreuse, one of the mixers I featured in my cocktail piece. It's almost savory on the nose, with notes of lovage or celery, sweet on the tongue and loaded with herbal goodness. And it's lovely with blueberries and cream.
I've been on a milkshake kick lately, as we have lots of last summer's frozen fruit in our freezer, and ice cream for dinner is one of those amazing grown-up luxuries I like to indulge in from time to time.
This week in Seven Days, I wrote about cocktails — specifically, about "modifier" or "secondary" spirits including liqueurs, brandies and fortified wines. These alcoholic mixers layer additional aromatics and flavors into a drink — herb notes, fruity notes, sweetness, bittering, sours — and open up new sensory dimensions with minimal effort.
So, here's a spirited locavore milkshake, made with ice cream from Strafford Organic Creamery; vodka from Vermont Spirits Distilling Co.; blueberries from Super Acres in Orford, N.H., and Chartreuse, one of the mixers I featured in my cocktail piece. It's almost savory on the nose, with notes of lovage or celery, sweet on the tongue and loaded with herbal goodness. And it's lovely with blueberries and cream.
Tuesday, March 1, 2016
Farmers Market Kitchen Farmers Market Kitchen: Meatball Minestrone
Posted
By Hannah Palmer Egan
on Tue, Mar 1, 2016 at 1:26 PM
Italians are credited with many culinary triumphs — pasta, pizza, breads, cured meats, wine, olive oil — the list goes on. However, few people think of soup when they imagine Italy's great cuisines. But dig a little, and the ol' Mediterranean boot reveals many classic stews: wedding soup, minestrone, pasta e fagioli ... again, the list goes on.
And I'm willing to argue that one of the great Roman inventions (when we're talking broth-based meals) is meatball soup. Last weekend, I pulled a packet of ground venison from the freezer and rolled it into meatballs. (Beef, pork or poultry would also work, if you don't have a dead deer standing by.) Then, I dropped those meatballs into steaming stock (frozen turkey stock leftover from Thanksgiving) with all the sad veggies that had been slowly dying in my crisper.
And I'm willing to argue that one of the great Roman inventions (when we're talking broth-based meals) is meatball soup. Last weekend, I pulled a packet of ground venison from the freezer and rolled it into meatballs. (Beef, pork or poultry would also work, if you don't have a dead deer standing by.) Then, I dropped those meatballs into steaming stock (frozen turkey stock leftover from Thanksgiving) with all the sad veggies that had been slowly dying in my crisper.
find, follow, fan us: