Bite Club

A Truck Plows Into Bessery's Butcher Shoppe

by Sally Pollak Posted on October 11, 2018 at 3:38PM

At least it’s an epidemic on North Avenue, where two weeks ago a car drove through the plate-glass window at Scout & Co., a coffee shop at 237 North Ave. No one was inside Bessery’s when the crash occurred Wednesday night, but the restaurant sustained substantial damage, according to the owner, who is assessing its extent.

Vermont Baker Gérard Rubaud Has Died at 77

by Hannah Palmer Egan Posted on October 10, 2018 at 7:49PM

by the number of loaves he sold," said Julie. "Of all his accomplishments, the thing he was most proud of was his stack of invoices for bread sales after his stroke." With help only from the occasional short-term apprentice, Rubaud ran his bread practice alone, sleeping in brief winks between tasks — building a leaven; mixing, re-mixing, shaping and re-shaping the dough; and allowing the dough to rest between each step.

Dining on a Dime: Philo Ridge Farm

by Sally Pollak Posted on October 5, 2018 at 6:54PM

I left Philo Ridge with half a chicken, raised and roasted at the farm, for $10 — thus scoring two inexpensive, first-rate meals in one day from this new place. It would probably make sense to go back for pizza, since the executive chef at Philo Ridge, Andrew Feinberg, is a former chef-owner of Franny’s. This was an acclaimed pizza place in Brooklyn that Feinberg opened and ran with his wife, Francine Stephens, now the food and farm director at Philo Ridge.

Stuffed tomatoes at Friend's Nepali Restaurant

Dining on a Dime: Friend's Nepali Restaurant in Winooski

by Sally Pollak Posted on September 28, 2018 at 4:27PM

I was intrigued by Ratsebe’s meal as well, and hope to return for chicken saag and aloo matar. But the staff meal looked pretty good, too: In the wok where Kadariya was cooking it was a Bhutanese stew of pork, potatoes, peppers, tomatoes, scallions and cheese.

Drink Up: Monarch & the Milkweed

by Sally Pollak Posted on September 14, 2018 at 3:45PM

DiDonato had seen one in action in New Orleans, where he said it replaced the bygone practice of “shaker boys” — a lineup of barroom employees who took turns shaking a Ramos gin fizz and passing it down the line. His Burlington version is a nod to that cocktail and to a Monarch pastry, flavored with tonka and also called the tonka puff. The drink, he rightly noted, “is textured, frothy and indulgent.”

Jessie Price, editor-in-chief of EatingWell

'EatingWell' and 'Cooking Light' Magazines Are Merging

by Sally Pollak Posted on September 13, 2018 at 6:40PM

Price has been editor-in-chief of EatingWell since 2013, having started at the magazine in 2003 as a freelance recipe tester. She joined the staff in the test kitchen in 2004 and held several editor roles before assuming the top position.

Early autumn lunch at Nomad Coffee in Burlington

Dining on a Dime: Nomad Coffee (South End Station)

by Sally Pollak Posted on September 11, 2018 at 2:13PM

The menu at Nomad Coffee (South End Station) is a seasonal road map as well as a choice of meals. Chef Suzanne Podhaizer presents two lunch options: late summer or early autumn.

Burlington's Magnolia Bistro Shuts Down

by Sally Pollak Posted on September 6, 2018 at 1:04PM

Reilly, who opened the bistro in 2006, also had a long-running feud with the Burlington Farmers Market, which operates across the street from his restaurant in City Hall Park on summer and fall Saturdays. The Burlington Free Press first reported the restaurant's closure.

Farmers Market Kitchen: Melon-Marigold Cream Cooler

by Hannah Palmer Egan Posted on September 4, 2018 at 2:13PM

If you don't have the called-for flowers in your garden, you could use any mint you have on hand (apple? pineapple?

Dining on a Dime: Citizen Cider

by Sally Pollak Posted on August 31, 2018 at 4:44PM

The three tacos, brimming with ingredients, were grounded by earthy and meaty mushrooms. Wilted kale, beans, chopped onion and tomatoes, and sprinkles of cheese filled out the soft shells. These yummy ingredients were enough to fill me up, but I made room for some chop chop salad — an abundant mélange of greens tossed in maple vinaigrette and piled high with chicken, goat cheese, tomatoes, crispy capicola, apples, carrots and red onion. Ten dollars.

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