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Thursday, February 27, 2020

New England Culinary Institute Ends Dinner Service

Posted By on Thu, Feb 27, 2020 at 3:47 PM

NECI on Main stopped dinner service - COURTESY OF NEW ENGLAND CULINARY INSTITUTE
  • Courtesy of New England Culinary Institute
  • NECI on Main stopped dinner service
Last month, in an effort to consolidate resources and reduce costs, the New England Culinary Institute’s bakery and café, La Brioche, left its longtime home at the corner of State and Main streets in Montpelier and moved across the street.

La Brioche set up shop in another restaurant operated by the culinary school, NECI on Main, at 118 Main Street.

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Monday, February 17, 2020

Burlington Food Businesses Take a Hit with Weekend Water Issues

Posted By and on Mon, Feb 17, 2020 at 4:06 PM

Customers filling water jugs at City Market, Onion River Co-Op's South End location on Monday - SALLY POLLAK
  • Sally Pollak
  • Customers filling water jugs at City Market, Onion River Co-Op's South End location on Monday

On Saturday, February 15, the City of Burlington issued a precautionary boil-water advisory due to a water main break. Starting in the South End and eventually including most of Burlington and a small part of South Burlington, the advisory disrupted one of the busiest weekends of the winter for the city’s restaurants, with Valentine’s Day coinciding with the President’s Day long weekend.

Residents were advised to boil water for one minute before using it for drinking, cooking or washing dishes. Food establishments had to make the tough decision whether to close and lose business or to navigate the challenges of safely feeding a packed house without their usual water supply.

At the Great Northern on Pine Street, the first sign of trouble came at the end of Saturday brunch. “The pressure got funky around 3 o’clock,” chef and co-owner Frank Pace said. Thirty minutes later, Pace received the alert from the city’s emergency system. The restaurant’s next door partner, Zero Gravity Craft Brewery, closed right away. Pace and his wife and co-owner, Marnie Long, went fact finding with the brewery’s general manager, Margaret Leddy.

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Monday, February 10, 2020

After 12 Years, Pulcinella's Plans Move to New SoBu Spot

Posted By on Mon, Feb 10, 2020 at 6:16 PM

Pulcinella's restaurant at 100 Dorset Street in South Burlington - COURTESY
  • Courtesy
  • Pulcinella's restaurant at 100 Dorset Street in South Burlington

Chef-owner Samuel Palmisano announced Monday that Pulcinella’s will be relocating within South Burlington from 100 Dorset Street to 1710 Shelburne Road, where Lakeview House Restaurant currently operates.


Jon Templeton of Larkin Realty confirmed that Lakeview House Restaurant will close at the end of February, making way for Pulcinella’s to move in.


Pulcinella’s will continue to serve at its original location through March 28 while Palmisano refreshes and redecorates the Shelburne Road restaurant space. He and his wife, Kyla Drew, who manages Pulcinella’s dining room and bar, plan to open in the new spot on April 1.


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Friday, February 7, 2020

Dining on a Dime: the Pour House

Posted By on Fri, Feb 7, 2020 at 2:29 PM

Pot roast and beer at the Pour House - SALLY POLLAK
  • Sally Pollak
  • Pot roast and beer at the Pour House
On a recent afternoon at the Pour House in South Burlington, the televisions were playing sports highlight reels: Kobe Bryant slam-dunking on one screen, football players slam-slamming on another.

I read my menu – grilled chicken salad ($9.95), beef and chicken nachos with the works ($11.95), open-face roast turkey sandwich with mashed potatoes, gravy and vegetable ($10.45), deep-fried, beer-battered cod, fries and cole slaw ($10.95) – and had a mini-epiphany: The Pour House offerings are a Dining on a Dime highlight reel.

I’d gotten a sense of this from the Pour House's Facebook page, which lists daily specials. But I wasn’t aware of the breadth of the $12-and-under options until I showed up for a late lunch. The soup/sandwich deal ($10.45) caught my eye, but it was beat out by Yankee pot roast with mashed potatoes and green beans ($10.95).

My meal was set before me so quickly — on a red table decorated with ads — that I'd had just one sip of Switchback before the food came. The tender hunk of slow-roasted beef and mound of potatoes were covered in gravy; the beans were diner-style, cut short and cooked soft.

I studied the ads as I ate, including a centerpiece teaser for CBD splashed in a green that matched my beans. Product placement for this fad has gone too far, I thought, when you're hit up eating comfort food in a sports bar. I checked out the sports memorabilia on the wall, including a poster of Muhammed Ali from his float-like-a-butterfly days. Did the Louisville-born champ eat Yankee pot roast?

After I ate, I talked with the couple at the next booth, Pamela and Ellsworth Lake of Jericho. Pamela, a retired seamstress, told me she and her husband eat at the Pour House about once a month, when she gets a craving for the turkey club sandwich. The Lakes share the classic triple-decker sandwich and split an order of fries. With two draft beers, the meal comes to $21.

The quality of the sandwich is matched by the service and the atmosphere, the Lakes said. “It’s amazing,” Pamela said. At $11.45 with chips, the turkey club makes the highlight reel.
Dining on a Dime is a series featuring well-made, filling bites (something substantial enough to qualify as a small meal or better) for $12 or less. Know of a tasty dish we should feature? Drop us a line: food@sevendaysvt.com.

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Thursday, February 6, 2020

An Omnivorous Food Writer Tests a Vegan Diet

Posted By on Thu, Feb 6, 2020 at 12:42 PM

Smoked paprika and honey-brushed cauliflower steaks headed into the oven - MELISSA PASANEN
  • Melissa Pasanen
  • Smoked paprika and honey-brushed cauliflower steaks headed into the oven
Last August, my husband and I were hiking and talking about lots of stuff including the recently released United Nations report on land use and climate change. Among other things, the report analyzed agriculture’s contributions to the climate crisis and the lesser impact of a mostly plant-based diet.

“Why don’t we try going vegan for a month?” he proposed. (Unrelated to climate change, he also suggested going alcohol-free for a month, but we agreed these two experiments should not be simultaneous.)

It took us a while, between travel and the holidays, work commitments and way too much cheese in our fridge, but we finally carved out three weeks and started our experiment about a week ago.

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