Author: vermontnews

It was an epically cold and dismal day last month in Burlington when I was scheduled to join the Burlington Brew Tour, which made it, in my opinion, the perfect day to get lost in the multitude of beer offerings this winter-bound town had to offer. A bit before 11 a.m., the Burlington Brew Tour’s minibus rolled up to my house to pick me up for my adventure before gathering other tourists and curious local beer enthusiasts from the Sheraton and Hotel Vermont. (The Brew Tour conveniently picks you up and drops you off at your desired location-earning them high safety and convenience marks in my book!)

Our first stop was the historically significant Vermont Pub and Brewery-Greg Noonan’s original brewpub, and the first of its kind in Vermont. Noonan was the godfather of the craft beer movement in Vermont, and a stop at his original brewery is on every beergeek’s bucket list. They treat you well there.  After our tour of the facilities we walked into the barroom to a lineup of six ample tastings. The sun made a momentary appearance and set off the rainbow of hues in our flight-from their famous Black IPA to their bright pink Forbidden Fruit, which is colored by the 500lbs of raspberries used in its brewing. Our tour guide Matt took us through each sample, and answered all our questions with the enthusiasm and knowledge of a brewer – which Matt has been since his teens.

    

At the Switchback Brewery, our next stop, we got to marvel at their 1964 German copper brewhouse and explore (and imbibe) with the guidance of one of their brewers, whose enthusiasm about their beer was contagious. Switchback is a great Vermont success story and the brewery was definitely a highlight of the tour. After the 8 (ish?-this is where I stopped counting) beer samples, it was time to shuttle down Shelburne Road to Fiddlehead Brewery and Folino’s pizza! Fiddlehead Brewer Matt Cohen has taken Vermont by storm with his highly drinkable IPA and it paired beautifully with the wood fired Neapolitan pizza we had for lunch. Burlington Brew Tour timed and paired lunch perfectly, and we were all psyched to dig in to the various steaming pies they kept bringing to our table.

     

No Vermont brew tour would be complete without a visit to Magic Hat Brewery. The tasting room at the Magic Hat “Artifactory” is a veritable beer circus, featuring 48 beers on tap, a gallery showcasing local artists, even a photo booth complete with props. Magic Hat has been a strong supporter of art and music in Vermont, and the factory celebrates Burlington music and culture as much as their beer. Our tour guide Matt was much needed at this point to point us in the right direction for our sampling, with almost 50 beers to choose from one must be discerning. I was thrilled to see many beers you can’t find bottled, and particularly enjoyed the Steven Sour-a collaboration between Magic Hat and our first stop, the Vermont Pub and Brewery.

   

I left my first Burlington Brew Tour thrilled to have all this new insight and pride for my hometown’s brew history, plus a few new favorite pints! Check out Burlington Brew Tours different excursions and get your own inside look at Vermont’s booming beer scene!

To find out more about the Burlington Brew Tour visit their site at http://www.burlingtonbrewtours.com/. You can also find listings of Vermont breweries open for visitors at our Places – Breweries page.

 

Source: Dig in VT Trails

Vermonters have our maple syrup classics – sugar on snow (with all the fixings), baked beans, maple cream pie, maple creamie (a modern classic). This Saturday, Sweet Lime Cooking Studio in Jericho is teaching some twists on those classics and maybe creating a few new ones ahead of Vermont’s sugaring season. And they’re doing it as a fundraiser for Slow Food Vermont.

The Maximum Maple Overload class planned for February 15th, from 6:00 pm to 8:30 pm will cover:

• Maple Soda – maple water, syrup, and lots of froth
• Sugar on Snow…and in a birch cone – a classic two ways
• Eggs in Syrup – simple and delish with a couple of maple straws
• Maple Baked Cheese with Roasted Nuts – VT cheese with warm maple taffy

The maple class is one of many offered throughout the year at Sweet Lime Cooking Studio. This cooking studio began as a way for Jessica Bongard to share cooking techniques along with the story behind the food she prepares. Her classes, she writes, will be “. . .always prompting you to see your culinary landscape with new eyes.”

Slow Food Vermont creates community through celebrating food. Throughout the year this network organizes potlucks, tastings, workshops and other educational events.

Jess sat on the Board of Slow Food Vermont for two and a half years, and hosting classes as a Slow Food partner isn’t new to her. She first got involved because “Supporting Slow Food VT supports everything I think food should be; Good, Clean, and Fair,” Plus, she notes that “. . . For me, sharing really great, simple foods that come from our backyards always promises a good time.” 

This is the third year that Jess has offered the Maximum Maple Overload class. The promise of a good time has come true every year and she doesn’t have a shortage of maple preparations to share.

“Being a native Vermonter, I’ve eaten an insane volume of maple syrup,” Jess says, “[And] choosing the dishes is the best part of developing a class, second to eating it. I have a thick stack of collected recipes I sift through for the class, making sure there are several ways to enjoy the syrup.  Sweet, savory, have to be able to drink it, and something off the beaten track.  The dishes that get chosen are ones I can’t get enough of.”
 
Will her dishes also be ones you return to again and again? The only way to find out will be to try them. Read more about the event here.

The February 15th class is a perfect prelude to the events that happen around Vermont in March and April, including the annual Maple Open House Weekend happening statewide March 22nd and 23rd, organized by the Vermont Maple Sugar Makers’ Association (a DigInVT partner). Update February 14th – The Maximum Maple Overload Class has been postponed – we will add it to our events page when it is rescheduled!

Do you have a favorite maple recipe you’d like to share? Interested in writing about it for DigInVT.com? Contact helen.labun.jordan @ gmail.com for more information on being a guest blogger in March.

Source: Dig in VT Trails

What do you expect from your weekend? Sparkling cranberry mead with chocolate toffee cupcakes? Ice cider with chocolate covered cider caramels? How about a Rose Red Wine whoopie pie? The Vermont Grape and Wine Council thinks you should have all this and more – they’re bringing back their popular Wine and Chocolate Weekend this weekend, February 8th and 9th.

During the Wine and Chocolate Weekend, 15 wineries will invite visitors to come sample wines and chocolate pairings developed with help from local sweets makers (cupcakes, whoopie pies, wine jellies, and caramels are some of the items joining the chocolates). Samples are free; wines and sweets will also be available to purchase for Valentine’s Day gifts or just a treat.

Sara Granstrom, of Lincoln Peak Vineyard, first got the idea for this weekend from colleagues in Pennsylvania, who organized a similar event along their regional wine trail. “It’s fun to have a wintertime event,” she says, “And also a chance to work with local chocolate makers and local businesses.”

Lincoln Peak is working with three local chocolatiers from across Addison County to develop their pairings: Middlebury Chocolates, Daily Chocolate, and Farmhouse Truffles. Sara is particularly excited about the twists on traditional flavor pairings that are appearing this weekend. With Farmhouse Truffles, for example, she discovered that a dark chocolate grapefruit truffle pairs well with their Late Harvest white wine – she’d never expected to pair dark chocolate and white wine, but the citrus zing of the grapefruit reflects the citrus notes in the wine, making it a perfect match.

Other creative takes on the Wine and Chocolate theme this weekend include: Rhapsody Ice Wine from Shelburne Vineyard paired with Middlebury Chocolate’s spicy, habanero-laced Chupacabra dark chocolate; chocolates made using local wine such as ice cider truffles from Champlain Orchards and Eden Ice Cider or cassis-filled chocolates from Neshobe River Winery; the debut of a new chocolatier, Cacao Matteo, at Boyden Valley Winery; an entire Latin-themed weekend, with dance party, at Fresh Tracks Winery. New twists aside, there’s also the basic rule that whenever you get chocolate and wine in a room together, it is a good thing. And that good thing will be happening all across the state.

Sara says that attendance has been great in the last two years and people are beginning to plan ahead for their annual Vermont wine and chocolate tours. As a self described choco-holic, she’s looking forward to many years of this sweet combination.

A full list of participating wineries and what they will be sampling is available on the Vermont Grape and Wine Council’s website. The wineries will be open from noon until 5:00 pm, and all tastings are free. Can’t make it this weekend? Check out the place profiles linked from this post or browse the Wineries & Distilleries section of our Places page.  Want to see these places on a map?  Check out the Wine & Chocolate Weekend Trail.

 

Source: Dig in VT Trails

The Vermont Farmers Market Association publishes a series of Farmers Market profiles on their site http://vtfma.org – it’s a great reminder that Farmers Market season is now year round in Vermont. There’s plenty to explore this winter! Like Jeffersonville Farmers’ and Artisan Market (1st & 3rd Saturdays from 10:00 am – 2:00 pm, November – March)

Since opening in 2012, the Winter Jeffersonville Farmers’ and Artisan Market has continued to grow with new vendors and unite local producers and neighbors by connecting them through great food and communal engagement. The market can be found inside of the Artfull Cup Studio and Sunrise Café building located at the corner of 16 Iris Lane and 108S (headed towards Smugglers’ Notch on Mountain Road). Look for our sign! Open from 10:00 am to 2:00 pm on the first and third Saturday of the month, November through March, the Winter Jeffersonville Farmers’ and Artisan Market offers a variety of items from producers and artisans from across the state.

At the winter market, shoppers will find a space that offers them a sense of enjoyment by interacting with their community, and a chance to shop for local products provided by area producers and artisans. For the eaters in the area, products available at the market include: organic produce, meats (beef, chicken, and lamb), peanut butter, maple syrup, fudge, baked goods, energy bars, spices, sauces, breads, and prepared foods. If you happen to be looking for other products and artisan wares made in the state, you can find a variety of products at the market including: skin care, soap, essential oils, wool, photographs, art prints, herbals, henna, and jewelry and massage.

Santa visited the Jeffersonville Farmers’ and Artisan Market in December. Finally, don’t miss the special events at the market! This winter Santa Claus and his Elf visited the market, Winter Blues and Valentine’s Specials will be offered in February, and a St. Patrick’s Day Celebration will take place at our last Market on March 15. No matter what interests you have, there’s something you can enjoy at the Jeffersonville Farmers’ and Artisan Market and they have also incorporated an offering of FREE items for you.

If you enjoy the winter market, be sure to stop by during the summer season! You can find the summer market in full operation every Wednesday evening behind the Family Table Restaurant & Cupboard Deli in Jana’s Meadow (located on Route 15 & 108S). The market is open from 4:30 pm to dusk, mid-June through mid-October.

Jeffersonville Farmers’ and Artisan Market accepts Cash, MasterCard, Visa, American Express and Farm to Family coupons.

For more information about the Jeffersonville Farmers’ and Artisan Market visit their website at http://www.jeffersonvillefarmersandartisanmarket.com or contact the market manager at jefffarmerandartisanmarket65@gmail.com. To keep up-to-date with events at the market, like them on Facebook.

Do you have a favorite Farmers Market or other winter farm stop that you’d like to profile for the DigInVT blog? E-mail helen.labun.jordan @ gmail.com for writers guidelines.

Source: Dig in VT Trails

Hipster music venues, check. Burgeoning art gallery scene, check. Diverse demographic (relative to Vermont), check. Dynamic restaurant row, double check. The Brooklyn of Vermont is none other than a place called Winooski, the Abenaki word for “onion.” It even has a bridge (albeit understated) connecting it to Burlington across the river.

 

 

Admittedly, most US cities now claim to have an adjacent “Brooklyn,” but I have to say that Winooski isn’t too much of a stretch. While Brooklyn’s renaissance has been taking place over the past two decades, though, Winooski’s is much more recent. It seems like just a few years ago the town was dead and we hardly ever ventured there. Now it’s filled with quirky, earnest, creative types, and they’ve brought along some quirky, earnest, creative enterprises, most notably in the form of restaurants. Take Misery Loves Company, for instance, one of our new favorites. 

 

 

It started out as a food cart, and then the three owners began serving pop-up dinners (very Brooklyn), before launching their restaurant around a year ago. A couple months later the chefs were named James Beard semifinalists. Even if you think those contests are rigged, these two deserve it. 

 

Our “city friends” Carolyn and Tom had been raving about Misery since it opened, so on a recent evening we picked them up in Burlington and headed across the river. It was balmy for early fall and our table wasn’t ready yet so we started off with a drink outside at the Mule Bar. 

 

 

Restaurant row was hopping. 

 

 

A few doors down from us the Monkey House was just warming up. A trailblazer in the Winooski renaissance, we’ve heard some first-rate indie bands there.

 

 

The Mule’s beverages were excellent all around and we almost ordered one of their tempting starters, but we didn’t want to lose our spot at Misery. Vowing to come back and try their food sometime, we strolled across the street to where our outdoor table was awaiting us. 

 

 

Misery’s “Supper” menu consists mostly of small plates, which instantly endeared them to me since my favorite meals are those that allow me to try a variety of texture and flavor combinations. I understand that not everyone likes to share (and on the short list of things I would change about Chris if I could, this is one of them), so small plates keep both me and my dining companions happy. Interestingly Carolyn likes to share too, as do most of my female friends, but not so much the men. Hmmm.

 

We started out with some salads, and it’s not an exaggeration that mine was one of the most original combinations I’ve ever eaten in a salad—perfectly ripe tomatoes paired with grilled stone fruit, micro greens, and fried yuba. For those of you who aren’t familiar with yuba (none of us were), it’s the froth that’s skimmed off the top of the liquid when making tofu. This may not sound very appetizing, but even the non-tofu eaters in the group at least liked it. I loved it. The fried froth was crispy and light as air, with a delicate soy flavor. 

 

 

Our salads were accompanied by some bread and house churned butter, a nice touch. We washed this all down with eclectic wines served in juice glasses and craft brews that more than satisfied the beer aficionados in the group. Heady Topper fans will note the can in the background.

 

 

Next we tried some pasta. Carolyn and I shared the Tagliatelle with chanterelles, baby squash, and herbs. The broth was one of the best parts, a complex blend of harvest flavors that couldn’t have more accurately captured the season. We lapped it up.

 

 

It was starting to get chilly, so our affable waiter let us move inside.

 

 

In the restaurant, it was warm and cozy and a Wilco album played in the background of the buzz of conversation. We all still had a pretty good appetite, so we decided to move on from the small plates to the “Meat & Three,” meaning a large piece of meat and three sides. Chris and I couldn’t resist the 7 Hour Leg of Lamb, a favorite dish for both of us. At $38.00, it’s meant to be shared, and it would have been too much for one person anyway, especially after the earlier courses. So there was no getting out of sharing for Chris. If I hadn’t been still savoring the taste of yuba and chanterelle broth, though, it would have felt like a race to get my fork in there. The sacrifices one makes in a marriage…

 

 

The first place Chris and I lived in Vermont was in an apartment on the second floor of a house just across the river in Burlington. It was actually Chris’s apartment and I just lived there for a summer and came up from Boston sometimes to visit on weekends. We used to cross the bridge to go to a little Italian place called Papa Frank’s for their classic Calzones. It’s still there, just around the corner from where we were sitting at Misery, a vestige of the old Winooski.

 

 

Sneakers Bistro is still there too and still serves their legendary breakfast. They’ve moved a few doors down from their original spot and no longer serve dinner, although word has it that they’re starting to get in on the pop-up craze too. I’d like to try to catch one. Many years ago after Chris and I called our families to announce our engagement, we walked across the bridge to eat dinner at Sneakers. The neighborhood was rougher then, but it was snowing and the old mill town had a stark beauty. Thankfully there’s enough of an edgy vibe still left in Winooski to keep it from feeling too prettified. We’ve been waiting and wondering when Winooski’s day would come (back). Thanks to places like Misery, I think it’s safe to say that it has.

 

 

Originally published on the Vermont Epicure http://www.thevermontepicure.com.

Source: Dig in VT Trails

Let’s talk about condiments. If you’re lucky, you got any number of Vermont specialty products – sauces, spices, honey, anything maple – as part of the holiday gift giving. If you’re anything like me, you’re both happy to have a tasty treat and well aware that condiments are taking over your refrigerator, cupboards, and counter space. They might outnumber actual foodstuffs by a healthy margin. Some of them may have expired in the early 1990’s.

I’ve only occupied my current house and kitchen for a year, yet heading into the holiday season, an inventory of savory sauces (not even the jams, dessert sauces, and fancy honeys) revealed trouble ahead.

Worse, I’ve got different levels of condiment. There are the basics like hot sauces that, if not finished, are at least in rotation. Then, there are the “special occasion” condiments that I’m saving for a special occasion that will never, ever arrive. And if it did arrive, I would have already forgotten that I own truffle oils and exotic maple-Indian spice blends and catsup made from wild grapes. 

Use your condiments in 2014.

Even better, use your condiments on some winter farmers’ market fare  – combining the solid base of winter-available crops and the flavor of ingredients mixed and preserved during peak harvest times. A breakfast hash of mixed root vegetables provides a great base for hot sauces. Local eggs and salsa would be a great addition. Creamy potato soup needs a swirl of infused olive oil. Curry made with local chicken on rice or some rich, braised beef would both go well with chutney. Sausages are an obvious pairing for specialty mustards. Local cheese can get a dollop of pesto or a drizzle of honey. And of course we have artisan breads that go well with almost anything – jams, jellies, apple butter, nut butters, honey, maple butter, pumpkin butter, pesto, olive tapenade . . .

Vermont has many great specialty products that can add a new flavor to basic foods without any real effort on your part. Once you’ve checked your cupboards for what’s available (or stocked up at one of our featured Food Markets) take a trip to a winter time farmers’ market to find ingredients for an everyday sort of gourmet meal. And you’ll have a much more flavorful start to the new year.

 

 

Source: Dig in VT Trails