vermontnews

April 27, 2017July 11, 2017

Cashmere Cat Rips & Tears @ Higher Ground

Cashmere Cat, the moniker of electronic producer and artist Magnus August Høiberg, presented himself on stage at Higher Ground, casually placed a potted plant beside his soundboard, and began.
Cat set his scene with cascading melodic lines and layered walls of low-frequency sound reminiscent of his early, simple production style.
He quickly grabbed the undeterred attention of the room, moving from songs heavy with features from top names in music to songs from the Mirror Maru EP, the sounds that encouraged his most devoted fans to see him live.
Cashmere Cat seemed out of tune with the energy of his audience, but would be visibly and pleasantly surprised when the reception was positive.
It was almost as if Cat was not performing but rather was presenting his art in its purest form and merely observing its effects.
As the show progressed, he pendulated between musical space and white noise, occasionally dwelling in either extreme just long enough to make the audience noticeably uncomfortable.
Then the power died. Cat’s equipment shut off just as the bass was about to drop and the audience held a collective breath.
At least ten seconds passed before it became apparent that this was not part of the plan. It took personnel about five minutes to fix the problem.
But no one left.
He came back with a remix of “Be My Baby” by Ariana Grande that slapped.
The mood of the room shifted to that of pure delight and admiration and remained as such until the very end.

Reviewed by Rachel O’Neill & Will Cottiss – SM/MD respectively. Both experienced music critics.

Source: WRUV News

April 26, 2017July 18, 2017

On the Menu – Spring-Dug Parsnips

Bright green sprouts, shoots and baby greens may be the first local produce you look for in spring, but the true first harvest (after maple, of course) has been ripening and sweetening in the ground all winter. The extreme temperatures of our northern Vermont winters convert the starches in the parsnips to sugar and allow the parsnips’ flavor to mellow. The result is a magically sweet, tender root. Chefs rejoice when the ground thaws and these parsnips surface – sweet enough for dessert and earthy enough for savory applications. <a href=”http://www.vermontfresh.net/news-events-and-blog/fresh-off-the-farm-spring-dug-parsnips/” target=”_blank”>To find local, spring-dug parsnips at a farm near you – look here.</a><h2>Here’s where you can find them on the menu…</h2> <h2><img src=”http://www.vermontfresh.net/assets/Uploads/_resampled/ResizedImageWzYwMCw0Mzhd/Eatery-Parsnip-Cake-1-revised.jpg” alt=”Eatery Parsnip Cake 1 revised” width=”435″ height=”317″/></h2><h3><a href=”http://www.vermontfresh.net/search-members/member-list/member/williamsville-eatery” target=”_blank”>Williamsville Eatery</a>, Williamsville VT</h3>”My wife (and business partner, along with our son, Dylan) is responsible for all of the Eatery’s desserts. The past couple of weeks have featured her parsnip cake with organic parsnips from our dear friends Dan DeWalt & Marcia Hyland of South Newfane, Vermont. The cake has been wildly popular and sells out quickly. The cake has over 2.5 cups of shredded parsnips, and uses organic whole spelt flour from Champlain Milling (upstate N.Y.), fresh local eggs, and is very gently sweetened with brown sugar. the top of the cake has “Lauri-foraged” local wild wintergreen berries and their leaves, and a dusting of organic toasted coconut.” – Glenn Richardson, Owner <img src=”http://www.vermontfresh.net/assets/Uploads/_resampled/ResizedImageWzYwMCw3MzFd/Screen-Shot-2017-04-25-at-4.30.40-PM.png” alt=”Screen Shot 2017 04 25 at 4.30.40 PM” width=”340″ height=”414″/><h3><a href=”http://www.vermontfresh.net/search-members/member-list/member/trapp-family-lodge” target=”_blank”>Trapp Family Lodge</a>, Stowe VT</h3>The new spring menu at Trapp Family Lodge features, you guessed it, spring-dug parsnips from Jericho Settlers Farm! Pictured is Chef Cody Vasek’s Savory parsnip custard, fresh vanilla, chive blossoms and smoked trout! <img src=”http://www.vermontfresh.net/assets/Uploads/_resampled/ResizedImageWzYwMCw4MDBd/unnamed-1.jpg” alt=”unnamed 1″ width=”328″ height=”437″/><h3><a href=”http://www.vermontfresh.net/search-members/member-list/member/michaels-on-the-hill” target=”_blank”>Michael’s on the Hill</a>, Waterbury Center VT</h3>Chef Michael Kloeti has been patiently waiting for the parsnip harvest from Pete’s Greens.He features Spring Dug Parsnip Soup with House Made Bourbon Bacon & Mostarda on his menu at Michael’s on Hill. <img src=”http://www.vermontfresh.net/assets/Uploads/_resampled/ResizedImageWzYwMCw0MDBd/parsnipEdit.jpg” alt=”parsnipEdit” width=”398″ height=”265″/><h3><a href=”http://www.vermontfresh.net/search-members/MemberSearchForm?Categories=&SubCategories=&RegionID=&Keywords=hen+of+the+wood-&action_doMemberSearch=Search” target=”_blank”>Hen of The Wood</a>, Burlington & Waterbury VT</h3>”I am so in love with spring-dug parsnips! They allow me to keep loving my rich root veg dishes while pretending it’s spring! Ours are mostly from Jericho Settlers and sometimes from Pete’s. In this dish some are roasted and some are creamed with butter – with currants and brown butter crumble” – Eric Warnstedt, Chef/Owner

Source: Dig in VT Trails

April 26, 2017July 18, 2017

Fresh off the Farm – Spring-Dug Parsnips

Bright green sprouts, shoots and baby greens may be the first local produce you look for in spring, but the true first harvest (after maple, of course) has been ripening and sweetening in the ground all winter. The extreme temperatures of our northern Vermont winters convert the starches in the parsnips to sugar and allow the parsnips’ flavor to mellow. The result is a magically sweet, tender root. Christa from Jericho Settlers Farm says they even smell great, “after we’ve washed a batch and put them in the walk-in cooler the cooler smells sweet for several days.”According to Hank Bissell at Lewis Creek Farm, “back in the day, no one dug Parsnips in the fall. They were left in the ground all winter and were the first vegetable to come out of the garden in the spring…extra sweet!” However, like most rewards, over-wintering parsnips comes with a risk. Hank often has to scramble to get his harvest. “We find we have to harvest the parsnips the very first day that the ground is thawed enough, ’cause the deer will sniff out the green sprouts and eat the crowns of the roots before you can say Jack Robinson.” Deer know an excellent treat when they see it. <h2>Who’s got em? </h2><h3><a href=”http://www.vermontfresh.net/search-members/member-list/member/lewis-creek-farm” target=”_blank”>Lewis Creek Farm</a>, Starksboro VT </h3>Where can you buy? City Market/Onion River Coop in Burlington and Middlebury Natural Food Coop Preparation recommendation? “Coming as they do, right at the end of sugaring season, it was common to cook them up and add a bit of fresh maple syrup. The syrup was not added to make the Parsnips sweeter, but rather out of a general enthusiasm for the two freshest products on the farm.” <h3><a href=”http://www.vermontfresh.net/search-members/member-list/member/jericho-settlers-farm-inc” target=”_blank”>Jericho Settlers Farm</a>, Jericho VT</h3>Where can you buy? Sweet Clover Market in Essex, Richmond Market, Jericho Market, Village Market Waterbury, and Commodities Natural Market in Winooski and StoweWhere can you find them on a menu? Guild Tavern, Hatchet Tap and Table, Kitchen Table Bistro, Hen of the Wood Waterbury, Hen of the Wood Burlington, Trapp Family Lodge, Juniper at Hotel Vermont and more! <a href=”http://news-events-and-blog/on-the-menu-spring-dug-parsnips/” target=”_blank”>See how restaurants are making use of the sweet roots here.</a> <h3><a href=”http://www.vermontfresh.net/search-members/member-list/member/petes-greens” target=”_blank”>Pete’s Greens</a>, Craftsbury VT</h3>Harvest is a little later this year up in Craftsbury! Keep your eyes peeled for Pete’s spring-dug parsnips <a href=”http://www.vermontfresh.net/news-events-and-blog/on-the-menu-spring-dug-parsnips/” target=”_blank”>on the menu</a> and in their Waterbury store, CSAs and farmstand soon.

Source: Dig in VT Trails

April 17, 2017July 18, 2017

Battle of the Campus Chefs – April 20th

On April 20th, chefs from across the <a href=”http://vermontfresh.net/search-members/member-list/member/uvm-dining-at-sodexo”>University of Vermont </a>are teaming up with student clubs to prepare locally sourced dishes.They are vying for the vote of students and community members for the best dish in the <a href=”https://uvmdining.sodexomyway.com/promotions/index.html?id=tcm:585-144046&start=4/20/2017%207:00:00%20PM&end=4/20/2017%209:00:00%20PM”>Battle of the Campus Chefs.</a> This is a fundraising event supporting the Campus Kitchens Project and Chittenden Emergency Food Shelf. Tickets are $7 at the door for students and $9 for community members. The event starts at 7:00 pm at the Davis Center. UVM chefs have already had a taste of local food competition, as they recently returned from facing off against other Vermont colleges in the Localvore Challenge hosted by Sodexo. Here is what happened in that challenge. This material was contributed by the <a href=”https://vermontfirstsodexo.com”>Vermont First Sodexo blog</a> and has been lightly edited for space.In celebration of Sodexo’s ongoing commitment to Vermont First local food sourcing, nine Vermont Colleges competed in the third annual Localvore Cooking Challenge on Wednesday, March 29, 2017. The event was hosted by last year’s champion St. Michael’s College. This friendly competition challenges professional, and up and coming, Sodexo chefs to design menus around foods and products that are native to Vermont. Each campus culinary team prepared and served their local dishes to the students during a special lunch at Saint Michael’s College. Students voted on their favorite dish. The culinary teams were also judged on presentation, creativity, technical execution, and guest interaction by judges from the Vermont food community.The 2017 competing colleges included:<ul><li>Castleton University – Castleton, VT</li><li>Champlain College – Burlington, VT</li><li>Johnson State College – Johnson, VT</li><li>Lyndon State College – Lyndonville, VT</li><li>Norwich University – Northfield, VT</li><li>St. Michael’s College – Colchester, VT</li><li>Southern Vermont College – Bennington, VT</li><li>University of Vermont – Burlington, VT</li></ul>These nine Sodexo Vermont campuses gathered together under the auspices of year-long bragging rights to see who would be the 2017 Localvore Champion: the creator of the best dish featuring Vermont ingredients. As each campus arrived and unveiled their localvore creation, it was clear that each chef team came to win. While there was an eventual winner, it’s important that the goals of the Challenge are not lost:<ul><li>Empower our chefs to be creative with their use of local ingredients, especially during a time of year that is typically challenging to source local ingredients in Vermont.</li><li>Strengthen partnerships with the local producers we source from, both for the Challenge and for our daily dining operations.</li><li>Create the culture of sharing ideas to incorporate new local ingredients or dishes into our regular menus.</li><li>Raise student awareness about our Vermont First commitment to buy local products and recognition of our chefs’ culinary skills. A great time for our up-and-coming chefs to demonstrate their prowess in the kitchen!</li><li>A rare opportunity for our campus Chefs and General Managers to gather together and meet students from different campuses.</li></ul>For the second year in a row, St. Michael’s College won the challenge, with “Vermont Classic TV Dinner”, featuring: Black River Meats Vermont grown beef tenderloin medallion, sweet winter squash, Champlain Apple Glass and Sugarman’s Maple popcorn shooter. The other finalists were:#2 – Lyndon State College for “Grilled Flank Steak Crostini”, featuring: Harward Farm steak, Deer Run Farm bacon, Vermont Butter and Cheese chevre, Green Mountain Farms cream cheese, Sweet Rowen Farmstead Boursin cheese, Deep Root black radishes, and Sugarman’s maple syrup#3 – Castleton University for “Traditional Tonkotsu Ramen” dish, featuring: Misty Knoll Chicken, Vermont Native Pork Belly and Ajitsuke Tamago, Maple Meadow Farm eggs#4 – UVM for “Vermont Chicken and Waffles”, featuring: A savory waffle made with Burnt Rock Farm butternut squash and sweet potatoes and King Arthur Flour topped with a layer of sweet cream honey butter from Vermont Food Venture Center honey and Vermont Creamery butter and classic fried chicken from Murray’s Chicken. Finished and drizzled with maple bourbon sauce featuring Proctor Maple Research Center’s maple syrup and Mad River BourbonPictured above is the winning entry – to see all the pictures from the event visit <a href=”https://vermontfirstsodexo.com”>https://vermontfirstsodexo.com</a>. For additional coverage of the day, check out the following news stories!<a href=”http://www.mynbc5.com/article/2017-vt-localvore-food-contest-brings-the-heat/9204794″>NBC Channel 5: VT Localvore Food Contest Brings the Heat</a><a href=”http://www.burlingtonfreepress.com/picture-gallery/life/2017/03/29/school-chefs-across-vermont-pull-out-their-best-localvore-chops/99806696/”>Burlington Free Press: School Chefs Across Vermont Pull Out Their Best Localvore Chops</a><a href=”http://www.mychamplainvalley.com/news/saint-michaels-college-wins-first-place-in-localvore-cooking-challenge/682564038″>My Champlain Valley: St. Michael’s Wins First Place in Localvore Cooking Challenge</a> <blockquote> </blockquote>

Source: Dig in VT Trails

April 15, 2017July 18, 2017

New VCE Study Reveals Decline in Vermont Forest Birds

VCE Releases a Major Report Today Documenting the Status of Vermont’s Forest Birds

A 25-year study of Vermont’s forest birds, including woodpeckers, warblers and other iconic species, has documented a 14.2 percent overall population decline during the period, raising concerns about birds and forests alike.

In one of the longest-running studies of its kind in North America, the Vermont Center for Ecostudies (VCE) also issued practical recommendations for landowners who may want to conserve or manage their forests for bird abundance and diversity. Vermont forests support more than 125 bird species, VCE reported, and more than 47,000 jobs in the state.

“Whether we enjoy them at the feeder or in the wild, birds are vital to the health of our forests,” said Steve Faccio, a VCE biologist and principal author of a report on the study titled The Status of Vermont Forest Birds: A Quarter Century of Monitoring. “If we ignore these trends in bird populations, we risk losing not only birds but the vitality of our forests as well.”

While they require forests for nesting and migration, birds in turn promote forest health. They foster tree growth, for example, by consuming leaf-eating insects. Birds also disperse seeds and pollinate trees and other plants.

In its study, VCE methodically counted birds in 31 mature, unaltered forest tracts across the state each June for 25 years during the peak of breeding season. Overall, the counts revealed a 14.2 percent decline in abundance among 125 bird species from 1989 through 2013, with some species increasing, some decreasing and some remaining unchanged.

VCE went on to analyze in detail 34 of the most abundant and widely distributed forest bird species. Thirteen species (38 percent of the total) declined significantly during the period, including Canada Warbler, White-throated Sparrow and Great Crested Flycatcher. Eight species (24 percent of the total) increased significantly, including Yellow-bellied Sapsucker, Mourning Dove and Black-throated Green Warbler. Thirteen species showed no significant change, among them the Vermont state bird, Hermit Thrush.

As a group, aerial insectivores (the 11 species listed in the box) have declined by 45% on FBMP surveys, corroborating an alarming trend in North America.

One guild of birds in particular — called “aerial insectivores,” which catch and eat insects on the wing — showed the most disturbing decline: a 45 percent drop in abundance over the 25-year study period. These included Chimney Swift, Eastern Phoebe, Eastern Wood-Pewee and Tree Swallow. The steep decline, VCE reported, most likely reflects broad-scale changes in insect populations, attributed to a variety of causes, such as pesticide use, acid deposition and climate change.

Any number of factors, including routine or “natural” changes in forest composition, affect bird populations. As a forest matures, its mix of birds will inevitably change. The study came during a period of statewide forest maturation, dwindling insect populations, and the arrival of West Nile Virus in Vermont. But VCE identified several “imminent, serious threats” to birds and forests:

Fragmentation and Parcelization – As forests become fragmented by roads, development and other non-forest land uses, the amount of edge habitat increases, exposing interior forest breeding birds to predators and other threats. Additionally, many interior forest birds require large, contiguous forest blocks for breeding success.
Non-native Invasive Species – More than half of Vermont’s tree species are threatened by three non-native insects: the emerald ash borer, Asian longhorned beetle, and hemlock wooly adelgid. Moreover, invasive earthworms are changing forest ecosystems by over-consuming leaf litter, which alters understory vegetation and soil structure and has been linked to declines among certain ground-nesting birds, including Ovenbird and Hermit Thrush.
Climate Change – A warming planet may gradually but profoundly alter forest biodiversity, productivity and economics. Climate change alters the timing of routine seasonal events, such as tree flowering and insect emergence. When a bird species’ life cycle no longer coincides with these events, it may lose access to insect food for itself and to feed its young.
Acid Deposition – Acidic compounds in rain, snow and fog leach nutrients from soils, limiting their availability for tree growth. Birds may be particularly sensitive to soil calcium depletion because they require calcium to produce eggshells.

VCE concludes its report with a series of practical recommendations for forest property owners who might be considering outright conservation or forest management to promote bird abundance and diversity. Among the objectives is “heterogeneity” in forest stands — trees of varying ages — which supports a full suite of Vermont’s native forest birds. The guidelines are not intended for commercial timberlands.

Forest management in mature stands should strive to emulate natural disturbance events, such as wind and ice storms. These widespread, but infrequent events result in small-scale perforations in the forest canopy. Foresters can achieve this with small single-tree selection, or variably sized group selection cuts (0.1 to 1 acre).
Retaining a high proportion of large trees can support canopy and cavity nesters. If snags are uncommon, retain or girdle medium to large, low-vigor trees.
Conservation efforts should focus on uncommon or under-represented forest types, on large, contiguous forest blocks greater than 250 acres, and on corridors that connect existing conservation areas. When possible, forest land managers can allow natural processes to occur with minimal human disturbance.

With a 25-year study no small feat, VCE relied on its own staff biologists and a dedicated corps of skilled volunteer birdwatchers, who would rise well before dawn to follow rigorous and long-established protocols for counting birds. Year after year, the birdwatchers would walk the same route through a designated forest site, stopping at five pre-determined points and counting every bird they saw or heard over the course of 10 minutes. For the report, VCE analyzed 2,464 such point count surveys, in which a total of 32,381 birds of 125 species were detected, for an average of 13 birds per point.

“That VCE has been able to continue this effort for 25 years is a testament to the dedication of the researchers and the citizen scientists,” said Dr. Allan Strong, an ornithologist and associate professor in the Environmental Program at the University of Vermont. “Perhaps more importantly, much of our understanding of bird population dynamics comes from roadside counts, so having data from interior forests provides a unique perspective on how our bird populations have changed over the last quarter century.”

VCE continues to run the population surveys, known as the Vermont Forest Bird Monitoring Program, which is now in its thirtieth year. This latest analysis relies on data generated during the project’s first 25 years.

The Vermont Center for Ecostudies, with headquarters in Norwich, Vermont, promotes wildlife conservation across the Americas using the combined strength of scientific research and citizen engagement. Working from Canada to South America, from mountains to grasslands, VCE biologists study and protect birds, insects, amphibians and other wildlife. Joining VCE in the work is a dedicated corps of citizen volunteers.

Source: eBird VT Birdwatching

April 13, 2017July 18, 2017

Find Hot Spots for Local Eats this Vermont Restaurant Week

Eateries across the state are running specials April 21st – 30th for <a href=”http://www.vermontrestaurantweek.com/” target=”_blank”>Vermont Restaurant Week</a>. This is an excellent opportunity to find a new favorite restaurant.We’ve sorted through the participants to find you the best farm-to-table deals. Check out this list, broken down by county, and click the name for their full Restaurant Week offerings. These VFN restaurants can get busy – we recommend making a reservation. <h2/><h2/><h2>Addison </h2><address><a href=”http://www.vermontrestaurantweek.com/3-squares-cafe/” target=”_blank”>3 Squares Café</a>, Vergennes </address>TRY THIS ➤ Champlain Orchards Apple Cider Donut Bread Pudding | maple ice cream<address><a href=”http://www.vermontrestaurantweek.com/bar-antidote/” target=”_blank”>Bar Antidote</a>, Vergennes</address>TRY THIS ➤ Fried Chicken Basket | buttermilk-marinated Misty Knoll Farms drumsticks, tossed in seasoned flour and deep fried, served with whole-grain mustard, slaw and two dipping sauces <address><a href=”http://www.vermontrestaurantweek.com/fire-ice-restaurant/” target=”_blank”>Fire and Ice</a>, Middlebury</address>TRY THIS ➤ Roast Prime Rib | 13-ounce Middlebury cut, served with jus and mashed potatoes<address><a href=”http://www.vermontrestaurantweek.com/hired-hand-brewing-co/” target=”_blank”>Hired Hand Brewing Co</a>, Vergennes</address>TRY THIS ➤ Smoked Chicken Wings | brined Misty Knoll Farms wings, dry-rubbed and cherrywood-smoked, served with Boucher Family Farm blue cheese dressing<address><a href=”http://www.vermontrestaurantweek.com/morgans-tavern-at-the-middlebury-inn/” target=”_blank”>Morgan’s Tavern at the Middlebury Inn</a>, Middlebury</address>TRY THIS ➤ Roasted Stuffed Portobello Mushroom | Quinoa, chèvre, arugula, roasted red peppers, balsamic drizzle<address><a href=”http://www.vermontrestaurantweek.com/storm-cafe/” target=”_blank”>Storm Café</a>, Middlebury</address>TRY THIS ➤ Roasted Garlic and Potato Soup | creamy and delicious, a Storm Café favorite <address><a href=”http://www.vermontrestaurantweek.com/three-penny-taproom/” target=”_blank”>Three Penny Taproom</a>, Montpelier</address>TRY THIS ➤ Buffalo Chicken Sausage | IPA hot sauce, blue cheese crumbles, carrot-celery-root slaw <h2/><h2/><h2>Chittenden</h2><address><a href=”http://www.vermontrestaurantweek.com/bistro-de-margot/” target=”_blank”>Bistro de Margot</a>, Burlington </address>TRY THIS ➤ Aumônière Croustillante au Chèvre | goat cheese crispy beggar’s purse, wilted spinach, grilled vegetables, spiced carrot sauce <address><a href=”http://www.vermontrestaurantweek.com/bleu-northeast-seafood/” target=”_blank”>Bleu Northeast Seafood</a>, Burlington</address>TRY THIS ➤ Bleu and Greens | Finn & Roots baby greens, local apple, Vermont blue cheese, dried local cranberries, roasted nuts, buttermilk herb dressing<address><a href=”http://www.vermontrestaurantweek.com/butch-babes/” target=”_blank”>Butch + Babe’s</a>, Burlington</address>TRY THIS ➤ Babe’s Dumplings | dukbokki-style spicy pork<address><a href=”http://www.vermontrestaurantweek.com/church-main/” target=”_blank”>Church and Main</a>, Burlington</address>TRY THIS ➤ Foraged Mushroom Strudel | crimini and king oyster mushrooms, Green Mountain Farms cream cheese, puff pastry <address><a href=”http://www.vermontrestaurantweek.com/citizen-cider/” target=”_blank”>Citizen Cider</a>, Burlington</address>TRY THIS ➤ Shaved Fennel Salad Citra Star vinaigrette, caramelized apples, Jasper Hill Farm’s Bayley Hazen blue cheese, roasted pecans <address><a href=”http://www.vermontrestaurantweek.com/city-market-of-onion-river-coop/” target=”_blank”>City Market/Onion River Coop</a>, Burlington</address>TRY THIS ➤ 5 Farm Enchilada Dinner | All Souls Tortilleria corn tortillas, Misty Knoll Farms chicken, Vermont pork, Shelburne Farms cheddar, and poblano peppers from Vermont Bean Crafters<address><a href=”http://www.vermontrestaurantweek.com/the-daily-planet/” target=”_blank”>Daily Planet</a>, Burlington</address>TRY THIS ➤ Indian Curry | Slow-braised lamb, madras curry, stone fruit chutney, basmati rice, cashew brittle, mint yogurt, mini naan<address><a href=”http://www.vermontrestaurantweek.com/el-cortijo-taqueria-cantina/” target=”_blank”>El Cortijo</a>, Burlington</address>TRY THIS ➤ Chiles Rellenos | roasted poblano pepper stuffed with queso fesco, salsa ranchera<address><a href=”http://www.vermontrestaurantweek.com/the-farmhouse-tap-grill/” target=”_blank”>Farmhouse Tap and Grill</a>, Burlington</address>TRY THIS ➤ Mushroom Tartine | Poached Jericho Settlers Farm egg, Cabot Creamery clothbound cheddar, Red Hen Baking bread <address><a href=”http://www.vermontrestaurantweek.com/guild-tavern/” target=”_blank”>Guild Tavern</a>, South Burlington</address>TRY THIS ➤ Wood-Grilled Petite Sirloin | ember-roasted asparagus, potato purée, ramp chimichurri<address><a href=”http://www.vermontrestaurantweek.com/grazers/” target=”_blank”>Grazers</a>, Williston</address>TRY THIS ➤ Green Mountain Burger | Vermont ground beef, Boucher Family Farm blue cheese, maple-glazed bacon, arugula, pickled red onion, tomato-and-garlic aioli <address><a href=”http://www.vermontrestaurantweek.com/hen-of-the-wood-burlington/” target=”_blank”>Hen of the Wood</a>, Burlington</address>TRY THIS ➤ Anything! Choose an appetizer, entre, and dessert off the regular menu for $40<address><a href=”http://www.vermontrestaurantweek.com/juniper/” target=”_blank”>Juniper</a>, Burlington</address>TRY THIS ➤ Maple Wind Farm Chicken Skewers | Fresno chili, maple ginger, greens and grains, cherry toasted almond vinaigrette<address><a href=”http://www.vermontrestaurantweek.com/the-kitchen-table-bistro/” target=”_blank”>Kitchen Table Bistro</a>, Richmond</address>TRY THIS ➤ Anything! Choose a small plate, a large plate and a sweet plate off of the regular seasonal menu for just $40. <address><a href=”http://www.vermontrestaurantweek.com/leunigs-bistro/” target=”_blank”>Leunigs Bistro</a>, Burlington</address>TRY THIS ➤ Petit Bistro Burger | grilled LaPlatte River Angus Farm beef, Grafton Village black truffle cheddar and seared foie gras, served on a port roll with baby greens, sliced tomatoes, sliced red onions, served with truffle fries<address><a href=”http://www.vermontrestaurantweek.com/misery-loves-co/” target=”_blank”>Misery Loves Co</a>, Winooski</address>TRY THIS ➤ Vegetable Hash | Early spring vegetables, salsa verde, fried eggs<address><a href=”http://www.vermontrestaurantweek.com/new-moon-cafe/” target=”_blank”>New Moon Café</a>, Burlington</address>TRY THIS ➤ Turkey and Cranberry Chutney | cheddar and lettuce, served on housemade sourdough<address><a href=”http://www.vermontrestaurantweek.com/pascolo-ristorante/” target=”_blank”>Pascolo Ristorante</a>, Burlington</address>TRY THIS ➤ Wood-Fired Porchetta | turnip purée, spring greens, rhubarb jus <address><a href=”http://www.vermontrestaurantweek.com/sweetwaters/” target=”_blank”>Sweetwaters</a>, Burlington</address>TRY THIS ➤ Boyden Farm Angus beef burger | beer-battered jalapeños, chipotle barbeque sauce, Cabot Creamery sharp cheddar cheese, Kaiser roll, crispy French fries <h2/><h2/><h2>Lamoille</h2><address><a href=”http://www.vermontrestaurantweek.com/the-bench/” target=”_blank”>The Bench</a>, Stowe</address>TRY THIS ➤ Wontons | Misty Knoll turkey, caramel soy sauce<address><a href=”http://www.vermontrestaurantweek.com/charlie-bs-pub-restaurant-at-stoweflake/” target=”_blank”>Charlie B’s</a>, Stowe</address>TRY THIS ➤ Build Your Own Burger | Local Angus beef, all the fixins’<address><a href=”http://www.vermontrestaurantweek.com/doc-ponds/” target=”_blank”>Doc Ponds</a>, Stowe</address>TRY THIS ➤ Anything! Choose a snack, one appetizer and one sandwich or large plate from the regular menu for $20 <h2/><h2/><h2>Orange </h2><address><a href=”http://www.vermontrestaurantweek.com/ariels-restaurant/” target=”_blank”>Ariel’s</a>, Brookfield</address>TRY THIS ➤ Winter Squash Hummus | fried cauliflower, curried carrots, golden raisins <h2/><h2/><h2>Washington</h2><address><a href=”http://www.vermontrestaurantweek.com/hen-of-the-wood-waterbury/” target=”_blank”>Hen of the Wood</a>, Waterbury </address>TRY THIS ➤ Anything! Choose an appetizer, entre, and dessert off the regular menu for $40<address><a href=”http://www.vermontrestaurantweek.com/michaels-on-the-hill/” target=”_blank”>Michael’s on the Hill</a>, Waterbury Center</address>TRY THIS ➤ Organic Spring Greens | pork belly, biscuit croutons, pickled vegetable vinaigrette<address><a href=”http://www.vermontrestaurantweek.com/neci-on-main-2/” target=”_blank”>NECI on Main</a>, Montpelier</address>TRY THIS ➤ Deviled Egg, Smoked Salmon | Dog River Farm eggs with fresh herbs, capers, pickled shallots and beets, and slices of Chef David’s smoked salmon<address><a href=”http://www.vermontrestaurantweek.com/prohibition-pig/” target=”_blank”>Prohibition Pig</a>, Waterbury</address>TRY THIS ➤ Slider Trio | chicken biscuit, chopped pork sandwich, brisket sandwich <address><a href=”http://www.vermontrestaurantweek.com/the-reservoir-restaurant-and-tap-room/” target=”_blank”>The Reservoir</a>, Waterbury</address>TRY THIS ➤ Hanger Steak | grilled red onions, cauliflower purée, butternut squash hash <h2/><h2/><h2>Windham </h2><address><a href=”http://www.vermontrestaurantweek.com/duo-restaurant/” target=”_blank”>Duo Restaurant</a>, Brattleboro </address>TRY THIS ➤ Pot Roast | Boyden Farm beef, cipollini onion, sour cream mashed potatoes, heirloom carrots <h2/><h2/><h2>Windsor</h2><address><a href=”http://www.vermontrestaurantweek.com/simon-pearce-restaurant/” target=”_blank”>Simon Pearce</a>, Quechee</address>TRY THIS ➤ Maplebrook Farm Burrata | Roasted beets, pear, tatsoi, vanilla bean vinaigrette<address><a href=”http://www.vermontrestaurantweek.com/windsor-station-restaurant-barroom/” target=”_blank”>Windsor Station Restaurant and Barroom</a>, Windsor</address>TRY THIS ➤ Beet Box | roasted local beets, arugula, Vermont chèvre, balsamic reduction

Source: Dig in VT Trails

April 4, 2017July 11, 2017

WEEKLY MUSIC NEWS from ISA

April 4, 2017
by: DJ ISA

A trailer for a documentary about jazz music legend John Coltrane called “Chasing Trane: The John Coltrane Story” has been released. The documentary is narrated by actor Denzel Washington and features archived performances and discussions with famous fans about his life and impact, including jazz musician Kamasi Washington, rapper Common, former President Bill Clinton, and more. John Coltrane died at the age of 40 and gave few interviews during his life. The documentary will be premiering April 14th. (Source: Pitchfork)

Wu-Tang Clan member RZA collaborated on a song with Italian duo Parisi called “No Refuge”, which condemns immigration bans. All proceeds from digital sales and streams of the song are being donated to the UN Refugee Agency. (Source: Rolling Stone)

Michael Angelakos, leader of indie pop band Passion Pit, gave away free digital copies of Passion Pit’s latest album, “Tremendous Sea”, to those who retweet his tweet supporting Michael F. Wells. Michael F. Wells is a neuroscientist who took over Passion Pit’s Twitter account recently to answer questions about mental and physical health. Angelakos is an advocate for mental health issues. He recently founded Wishart Group, a company that provides musicians with health services. (Source: Pitchfork)

Source: WRUV News

April 4, 2017July 11, 2017

TOP TEN TUESDAY

1. Tennis – Yours Conditionally [Mutually Detrimental]
2. Minus the Bear – VOIDS [Suicide Squeeze Records]
3. Foxygen – Hang [Jagjaguwar]
4. Black Joe Lewis and the Honeybears – Backlash [INgrooves]
5. Spoon – Hot Thoughts [Matador Records]
6. Khalid – American Teen [RCA Records]
7. Jay Som – Everybody Works [Polyvinyl Record Company]
8. Sampha – Process [Young Turks]
9. King Gizzard & The Lizard Wizard – Flying Microtonal Banana [ATO Records]
10. Mac DeMarco – This Old Dog [Captured Tracks]

Source: WRUV News

April 4, 2017July 18, 2017

Morse Block Deli

Roasted Butternut squash, pickled Delicata, pumpkin hummus and roasted pumpkin seeds – that’s squash four ways – can be enjoyed in the vegetarian shawarma specialty at Chef Stefano Coppola’s <a href=”http://vermontfresh.net/search-members/member-list/member/morse-block-deli”>Morse block Deli and Craft Beer Emporium</a> in Barre. Chef Stefano may say he’s running a typical sandwich shop, but his attention to detail and culinary finesse across the menu signify that this shop is anything but typical.Chef Stefano bought Morse Block Deli last year and just celebrated 6 months open! A sandwich shop was a new endeavor for Stefano. A NECI grad and experienced chef, Stefano has worked in and run many Vermont Fresh Network kitchens. Vermont food and beer is his passion, and Chef Stefano has always gone extra lengths to see if he can source an ingredient locally: his philosophy for the deli is no exception. Running a deli has created some challenges for the committed locavore. “People are always going to want to see tomatoes on the menu – even in February,” Stefano explained, “so I play with a traditional menu and use local ingredients in a non-traditional way.” Take the most popular menu item at Morse Block Deli – Granite City. It’s not surprising that a turkey sandwich tops the list a neighborhood sandwich joint, but Chef Stefano’s turkey sandwich has a little more going on between the slices. He recently switched his local turkey source to <a href=”http://vermontfresh.net/search-members/member-list/member/maple-wind-farm”>Maple Wind Farm’s</a> pasture raised birds from Richmond, Vermont. The turkey is first brined in a maple bourbon bath and sous vide – “to keep it extra moist,” shared Chef Stefano. Served with ‘LTO’ (lettuce, tomato and onion), cranberry mayo, <a href=”http://vermontfresh.net/search-members/member-list/member/cabot-creamery-cooperative”>Cabot</a> cheddar, between slices of La Panciata Cranberry Pecan bread – made especially for Morse Block Deli. Taking extra care with ingredients (like the Maple Wind turkey) is Stefano’s secret for converting a typical deli customer into a local food enthusiast. It’s working. Business has been great, and the sandwich shop has been just as busy this winter as it was in the high traffic summer and autumn months.Chef Stefano also hosts extremely popular monthly pop-up dinners at the shop. Exploring international cuisine like ramen, pho, and tamales (coming up next week!) Chef Stefano isn’t planning on adding evening hours permanently anytime soon, but a first class liquor license is in the works.

Source: Dig in VT Trails