Bite Club

The new Bacon Loretta sandwich offered by Farmers & Foragers food truck

Dining on a Dime: Iconic Chicago Sandwich at Farmers & Foragers

by Melissa Pasanen Posted on March 26, 2018 at 7:04AM

Bayer-Pacht admitted that, while the Bacon Loretta sounded fine in concept, "it didn't jump out to us" — until he and Johnson tasted it. It also filled a niche; during the truck's winter and spring lunch schedule at UVM, he said, "We're always thinking about things for students looking for substantial lunches at a reasonable price."

Windjammer Closed Until Sunday Due to Norovirus Outbreak

by Sally Pollak Posted on March 23, 2018 at 6:47PM

As part of its investigation, the department is trying to pinpoint the precise source of the illness. “Typically, when we’ve seen similar outbreaks in other parts of the country, it doesn’t necessary have to be food,” Tompkins said.

Is it Summer Yet? Previewing the Pioneer Food Truck

by Hannah Palmer Egan Posted on March 22, 2018 at 5:45PM

around the world," Matecat told Seven Days . More specifically, that means plates such as Vermont beef burgers with kimchi and bacon, as well as spicy, cilantro-laced minced alpaca-meat salad, à la Thai larb and Vietnamese-style barbecue beef with rice and green papaya, according to a sample menu on the truck's website. And shoestring fries, Matecat said — like the ones at Mule Bar, where he was the opening chef — will always be available.

Willow's Bagel Bakery To Open in Downtown Burlington

by Sally Pollak Posted on March 22, 2018 at 2:21PM

When Willow's opens, it will be the only "dedicated" bagel bakery in downtown Burlington, to use owner Tyler Bean's word. The 27-year-old Burlingtonian said bagels have "kind of been my life for a long time." "I have a pretty good recipe that I've been making at home that we've scaled to a commercial setting," said Bean, whose father, John, is his partner in the venture.

Dining on a Dime: A Taste of the Middle East at Mr. Shawarma

by Melissa Pasanen Posted on March 18, 2018 at 12:16PM

Abdulkhaleq and his cousins, Aymen Aref and Ahmed Abdulkhaliq (a different spelling because transliteration of Arabic names is inconsistent, I was told) work together with their friend Ali Kareem. "But we are really all family," Abdulkhaleq said. "We know how to make food and we want to share our food and our culture."

Fast Pours for a Good Cause

by Sally Pollak Posted on March 10, 2018 at 12:27PM

The event, a fundraiser for breast cancer organizations, was founded in 2011 by Ivy Mix. She's a Tunbridge native and prizewinning bartender whose honors include 2015 Best American Bartender at Tales of the Cocktails. Mix currently lives in New York City and is co-owner of Leyenda, a cocktail bar in Brooklyn.

Margherita pizza and margarita drink at Pizzeria Verità

Dining on a Dime: Pizzeria Verità

by Sally Pollak Posted on March 9, 2018 at 8:37PM

Two Margherita pizzas topped with velvety housemade mozzarella — along with two Margarita cocktails — set me and a friend back $23, not including tax and tip. We went home with four leftover slices.

Farmers Market Kitchen: Classic Ricotta Lasagne

by Hannah Palmer Egan Posted on February 27, 2018 at 1:21PM

Note: This recipe makes a decent portion: one heaping 9" by 13" pan, plus a loaf pan, filled about halfway. Usually, we'll eat most of the big pan when we have friends or family over — it's about enough for six people to eat heartily — so it's nice to have the smaller pan in the wings for later in the week.

Like Meat, But Not: Sampling the Impossible Burger

by Hannah Palmer Egan Posted on February 25, 2018 at 2:09PM

The thing tastes like beef and oozes red juice, thanks to the inclusion of plant-based heme — as in hēm-oglobin, the iron-carrying protein complex that gives oxygenated blood its red color and imparts to meat its savory umami flavor. Impossible's heme is lab-created using a gene for soy-based leghemoglobin (the legume form of hemoglobin). Techs insert the soy gene into yeast and, as the yeast ferments, it produces heme.

Mac-and-cheese balls at Berda's Restaurant

Dining on a Dime: Berda's Restaurant

by Hannah Palmer Egan Posted on February 23, 2018 at 8:13AM

About those burgers: Each specialty sandwich is built around a four-ounce patty, and a lot of them reflect a "more is more" ethos in the kitchen. For example, the mac-and-cheese burger is topped with seared, cheesy mac and bacon.