BURLINGTON
BEST OF
SPRING 2015
L I F E A N D C U LT U R E I N T H E C H A M P L A I N VA L L E Y
Welcome, Spring!
Local Bike Trails Offer Scenic Rides Girls on the Run Vermont Empowers & Inspires Young Cooks Scramble in Jr Iron Chef VT Competition
VOLUME 8 NO. 2 $4.95
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Winter 2014-2014 / Best of Burlington 9
Contents FE AT U R E S
28
Bike Rides in Chittenden County
A better way
to see
Vermont. by phyl newbeck
46
Running with the Girls
Girls on the
Run Vermont empowers and inspires. by mark aiken
54
Jr Iron Chef
Kids, recipes,
and local ingredients create a winning combo. by tom brandes
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On the cover: Apple blossoms at Shelburne Orchards. Photo by Natalie Stultz.
37
64
24
d e p art m e n ts 15
Editor’s Note
16
Contributors
18
Online Hub
20
Gatherings
24 Art Scene Art from the Heart. by jennifer rose smith
37 What’s in Store SportStyle. by nancy humphrey case
64 Physical Rx Rev Indoor Cycling. by sarah tuff
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71 In the Kitchen Brighten your table with citrus. by susan nye
79 Dining & Entertainment Guide
71
81 Happenings A calendar of events.
88 Burlington Buzz A conversation with Don Mayer, CEO of Small Dog Electronics. by mike morin
Special Advertising Section
44 Spring Shop & Do Shopping and fun things to do in our local Burlington area.
BEST OF
BURLINGTON Coffee Table Publishing, LLC PO Box 1460, Quechee, VT 05059 (802) 295-5295 www.bestofburlingtonvt.com Publishers
Robin Gales John Gales Bob Frisch editor
Deborah Thompson ASSOCIATE EDITOR
Kristy Erickson Copy EDITOR
Elaine Ambrose Art direction/Design
CW Design Solutions, Inc. advertising design
Hutchens Media, LLC web design
Locable advertising
Robin Gales John Gales (802) 295-5295 coffeetablepublishing@comcast.net Keep us posted Best of Burlington wants to hear from our readers. Correspondence may be addressed to Letters to the Editor, Best of Burlington, PO Box 1460 Quechee, VT 05059. Or email editor@bestof burlingtonvt.com. Advertising inquires may be made by emailing ctpublishing@comcast.net or coffeetable publishing@comcast.net. Best of Burlington is published quarterly by Coffee Table Publishing, LLC,Š 2015. All rights reserved. Reproduction in whole or in part is strictly prohibited. Best of Burlington accepts no responsibility for unsolicited manuscripts, artwork, or photographs.
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e d i t o r ’ s n o te
Welcome, Spring! After a brutal winter featuring record-breaking snowfall, sub-zero temperatures, and relentless, howling winds, spring’s warm sunshine and gentle showers have finally arrived to push the frigid season into the past. Buds are popping, grass is greening, and I’m heading outdoors. As new life emerges all around, I’m eager to work in my flower beds, fertilize the lawn, and carry the patio furniture up from the basement. One of the first things I’ll do is uncoil the garden hose and clean the garage floor. I know it’s there somewhere under the piles of dried salt, grit, and grime. Ugh! If spring’s pleasant weather isn’t enough to inspire you, we have plenty of stories in this issue that will. From chocolate sculptress Emily McCracken of Lake Champlain Chocolates, who realized her dream of appearing on the Food Network (page 20), to girls who boost their confidence, build relationships, and learn to achieve goals through running (page 46), these articles illustrate that through dedication and hard work, dreams can come true. Middle and high school students are also learning valuable life lessons by participating in the Jr Iron Chef Vermont competition (page 54). Unfortunately, hibernating for the winter has added more than a few pounds to my frame. Thankfully, the warmer weather inspires me to get outside and enjoy some physical activity. Phyl Newbeck is sharing information for many scenic bike rides throughout the area (page 28), and we’re dropping in to visit REV Cycling Studio (page 64), which offers many options for working out. Wherever this season takes you, be sure to check our website at www.bestofburling tonvt.com often for extra articles, news, and events. Enjoy!
Deborah Thompson Editor editor@bestofburlingtonvt.com
Facebook: www.facebook.com/pages/ Best-of-Burlington-Life-and-Culture-in-theChamplain-Valley-Magazine/185081471716
TWITTER: @BurlingtonVTmag
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B ES T O F B U R L I N G T O N
Contributors Mark Aiken
Paul O. Boisvert
Mark is a freelance writer and ski instructor from Richmond, Vermont. A marathoner and triathlete, he and his wife, who is also an endurance athlete, are completely immersed in a new (to them) endurance sport—parenting.
Paul’s love of photography began when his father gave him a camera when he was eight years old. He now takes acclaimed photographs for such publications as the New York Times, several magazines, and commercial clients. Paul’s travels have taken him all over the world, but Lake Champlain always draws him back to his home state.
Tom Brandes
Nancy Humphrey Case
Tom is a freelance writer in Plymouth, Minnesota, where he writes on a variety of subjects including technology, health care, manufacturing, sustainability, and more. His work has appeared in a number of publications, including New Hampshire Wildlife Journal, Auto Magazine, Fire Chief, and Urban Land. He enjoys hiking, biking, and canoeing during annual visits to New Hampshire with his family.
Nancy is a contributor for The Christian Science Monitor and has been published in Northern Woodlands, Chicago Tribune, Mothering, Cricket, and others. She enjoys writing about Vermont’s landscape and culture, planning the next project at her home in Hyde Park, and riding her horses in the woods.
Susan Nye
Natalie Stultz
Writer, photographer, and chef, Susan is a regular contributor to magazines and newspapers throughout New England. Her blog Around the Table (www.susannye. wordpress.com) is filled with her favorite recipes and stories about family and friendship. When she’s not writing or cooking, Susan is hiking, biking, or kayaking near her New Hampshire home.
Natalie is a Vermont photographer whose editorial and commercial work appears nationally. Her photographic stories reflect a spirited and vivid sense of place.
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ONLIN E H U B
www.bestofburlingtonvt.com Online Extras Jr Iron Chef Vermont We’re featuring more photos of this annual competition.
Brighten Your Spring Table with Citrus Find fresh, healthy recipes your entire family will love.
Bike Rides s View a photo gallery of scenic bike trails around Burlington and learn about the Local Motion Trailside Center.
Sign up for our eNewsletter www.bestofburlingtonvt.com What does our newsletter include?
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G AT HER IN GS w h at ’ s n e w A R O U N D T O WN
Chocolate Sculptress Emily McCracken
a r t i s t at l a k e C h a m p l a i n c h oco l at e s a p p e a r s o n f ood n e t w or k
“I never dreamed when I went to art school that I would end up being featured on Food Network making chocolate sculptures,” says artist Emily McCracken. “Who knew chocolate could be an artist’s medium?” Emily, who says she makes “chocoart,” creates her sculptures at Lake Champlain Chocolates (LCC) and has worked as manager of their Factory Store for 11 years and as a chocolate educator at South End Kitchen since its opening in 2014. After graduating from Montserrat College of Art in Beverly, Massachusetts, Emily found herself back home in Vermont. Finding a job in art isn’t easy, as she learned wandering up and down Church Street in search of employment. Serendipity struck when she decided she needed a treat and entered Lake Champlain Chocolates. She filled out an application and, before she knew it, was working there part time. Her boss at the Pine Street store had a brainstorm: If Emily could create 3D art from clay, as she had in school, why couldn’t she create art using chocolate as her medium? LCC sent Emily to multiple chocolate sculpting classes at the Barry-Callebaut Chocolate Academy in Canada and the Notter School of Pastry Arts in Florida. “Chocolate felt like the right medium for me,” Emily says. And the Chocolate Sculptress was born. A longtime fan of Food Network, Emily’s dream of being on one of their shows has finally come true. She was contacted to participate in a special called Outrageous Chocolate. 20 www.bestofburlingtonvt.com
“I needed to create a large Valentinethemed sculpture, about four or five feet tall,” Emily says. “I had never made a chocolate sculpture that large, but I like a challenge and I wasn’t going to lose this amazing opportunity,” even though she had only a week to complete it. The episode featuring Emily aired on Food Network on February 7, 2015. w
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ART SCENE S P O N S O R E D B Y V er m ont F ra m e G a m e by j enn i fer rose s m i t h
Art from the Heart e m p o w e r i n g pat i e n t s and inspiring visitors
“I wanna do art!” In a brightly decorated corner of the University of Vermont Medical Center’s Children’s Specialty Center, four aspiring artists share a table full of watercolors and paper, deploying bright hues in bold swaths. A brilliant deep-water blue is much sought after by the paintbrush-wielding five year olds, and hearts are a popular motif. “I wanna do art,” repeats one little girl, “and I’m gonna make more hearts.” She pauses thoughtfully. “Or play with the Barbie racecar.” 4
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Far left: A three-year-old is checked by her doctor while painting. Art is created by children, volunteers, and family members. Creative activity nurtures feelings of warmth, caring, and community in the hospital.
Art Scene is sponsored by Vermont Frame Game
Spring 2015 / Best of Burlington 25
ART SCENE
Above and right: UVM Children’s Specialty Center patients and visitors enjoying paints, colors, and textures. Making their own choices helps them get through difficult days. Below: A Friendly Medicine Doctor Monster made from one of the art kits, available to patients and caregivers 24 hours a day on the pediatric inpatient floor. This artist decided to use the bag in her creation!
This creative space is available to every child who comes to the University of Vermont Medical Center, as well as to his or her caregiver and family members, as a part of Art from the Heart, a program run by Burlington City Arts’ Rebecca Schwartz and a dedicated group of volunteers. It was created in 1994 based on a model used at the Harlem Hospital Center in New York City and is the only program of its kind in Vermont. It has evolved in its 20 years of making art, but it is a remarkably stable presence at the hospital thanks to volunteers who collaborate to make supplies and support available seven days a week, all year long.
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Making a Positive Impact The program’s tools are humble—colored paper, clothespins, plastic jewels, pompoms—but the impact is extraordinary. Last year at the UVM Medical Center, more than 1,400 patients and support people made art studios of the hospital’s waiting areas and exam rooms, chemotherapy infusion bays, and inpatient wards. The experience can be transformative, helping to alleviate some of the discomfort and boredom that go with spending time in the hospital. In fact, in a recent study in collaboration with UVM medical students, caregivers reported that making art with patients
Patients’ works of art express their complicated feelings.
improved the well-being of each in a wide range of ways, from decreased stress to improved physical condition. To Rebecca, it was especially gratifying to hear caregivers report that both they and the patients felt empowered by the experience—something she sees as an important goal of the program.
Presenting Choices It starts with making art seem possible. “Some people come in and say, ‘I don’t do art,’ or ‘I’m not good at art.’ It’s our job to find a way to circumvent those ideas by presenting options.” One of Rebecca’s favorite approaches is to invite patients to make paper airplanes, along with a set of detailed instructions. “Not everyone feels like making a paper airplane,” she notes, “but no one says ‘I don’t do paper airplanes.’” Once created, those airplanes can become a palette for personal expression. “They get to add whatever they want— decorate it, add stripes,” says Rebecca. “And then patients can turn the waiting room or hallway into a runway. They can fly it at their nurses or caregivers.” What is important to Rebecca is not what patients make, or how they make it, but that they are able to make their own choices and create their own narratives in a situation where children often feel powerless, at the mercy of adults’ decisions. “Art is important because it presents a series of choices,” she says. “Everything you do is another choice.”
And to judge from the patient-made art hanging in the UVM Medical Center’s hallways and wards, access to materials and choice is all that the kids need to let their imaginations run wild. Creatures are wrought in brilliant colors, and trees sway against orange skies. The images are fantastical and vivid. In one framed piece, colorful boxes spout a stream of paper and sparks, alongside the handwritten title, “Magic Healing Potion from Outer Space.” In the UVM Medical Center’s Infusion Room, the tubes and needles for chemotherapy abut an open-front dollhouse, board games, and a row of caterpillars and butterflies made from clothespins. Light filters in from a picture window as a little girl introduces her creations, mostly unhampered by the IV in her arm. They sport antennae and pink duct tape, and their backs are covered with fuzzy lines of brightly colored pom-poms. “They live in the house when I’m not here,” she says, reaching for a bottle of glue. She squeezes hard until white goo spills onto the table, then sticks one final jewel to a butterfly that looks ready to take to the sky. w
For more information or to volunteer, contact program coordinator Rebecca Schwarz, rschwarz@burlingtoncityarts.org.
Art from the Heart is a collaborative program of Burlington City Arts and The University of Vermont Children’s Hospital at the UVM Medical Center. burlingtoncityarts.org/art-heart
The UVM Medical Center’s Children’s Specialty Center 111 Colchester Avenue, Burlington, VT, (802) 847–0000, www.uvmhealth.org UVM Medical Center’s Volunteer Services, (802) 847-3536
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by phyl newbeck
a b e t t e r way to see vermont
O
One of the best ways to get out and enjoy spring is to pump the air back into your tires and get out on your bike. From casual jaunts on the bike path to longer treks with some hill climbing, there’s no better way to shake off winter. If you’re feeling a bit shaky, you may want to start with a trip on the Island Line Trail. The route begins with the 7.5-mile Burlington Bike Path that travels from Oakledge Park at the southern end of Burlington to the bridge across the Winooski River. Stretch your legs a bit more, and you can meander through a Colchester neighborhood and then follow a trail along the Colchester Causeway all the way to the “cut.” During the summer, a ferry will take you across to South Hero where more cycling awaits, but in the spring you’ll have to turn back after your 14-mile journey. 4 Cyclists enjoy beautiful views along the lake. Photo by Tom Broido.
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Part of the scenic Grand Isle Flats ride. Photos by Chet Huang.
F
Take In the Sights For those interested in combining historic and cultural sights with their exercise, Local Motion offers the 10-mile Cycle the City loop that combines the bike path with stops at Ethan Allen Park, the Intervale, the University of Vermont, and Champlain College. From UVM, cyclists have the option of taking bike paths into South Burlington where they can head down to Red Rocks Park, Veterans Memorial Park, Overlook Park, or the Vermont Botanical Gardens with a variety of routes that pass through subdivisions and other residential areas. Lou Bresee of Lake Champlain Bikeways (LCB) recommends a jaunt through Shelburne for those who want to test their legs a bit more. A good starting point is the center of town, which provides cyclists with easy access to a creemee—a well-deserved treat—at the end of the ride at the Shelburne Country Store. A nice 12-mile route goes up Harbor Road to the end of Shelburne Point and back. Another option is riding Spring 2015 / Best of Burlington 31
south on Falls Road. Falls becomes Mt. Philo Road and can be taken as far as Ferrisburgh, offering views of the Adirondacks to the west and the Green Mountains to the east with farms in the foreground.
I
For More Mileage If you’re looking for something a little longer and with some moderate hills, the Green Mountain Bicycle Club (GMBC) offers a route called the Covered Bridges of Chittenden County. The 36-mile loop starts at Veterans Memorial Park in South Burlington and visits the Shelburne Covered Bridge and the Holmes, Sequin, and Quinlin Bridges in Charlotte. The ride is one of the club’s most popular outings, often attracting upwards of 50 cyclists. Another Chittenden County ride with a little more mileage—47, to be precise—and a few more hills is one the GMBC calls Hinesburg Hollow. Starting in Williston, the route goes through Huntington, Hinesburg, and Charlotte with numerous potential food stops along the way, including the Old Brick Store in Charlotte. The ride follows Greenbush Road toward Shelburne and begins a series of climbs before returning to Williston. The total elevation gain is just under 3,000 feet. Amy Otten, former touring chair for the GMBC, is a frequent
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Pleasant Valley Road. Photo by Jerry Lasky.
leader for the ride. “This is one of the hilliest rides we have for its length,” she says. “I enjoy the challenge of the hills, and I love that we get views of Camel’s Hump and Lake Champlain in the same ride. It’s a great sampling of Vermont.” If hills aren’t your cup of tea, head out to the Champlain Islands for your bike ride. Lake Champlain Bikeways offers a 16-mile figure-eight loop called A Trail of Two Beaches. You can start at either Alburgh Dunes State Park or North Hero State Park. Some sections are unpaved but still comfortable on a road bike. Another LCB loop is a 10-mile trek around the perimeter of Isle La Motte called A Legacy of Ancient Stone. For a significantly longer but still flat ride, the GMBC offers Grand Isle Flats, a 60-mile loop that travels from South Hero up to Isle La Motte and back. Hero’s Welcome in North Hero is always a great place to stop for a snack or a meal. 4 Spring 2015 / Best of Burlington 33
A
Don’t Forget the Camera At the northern end of Chittenden County is a beautiful ride that takes you along Lake Champlain all the way to St. Albans. The GMBC’s Jaunt from Jasper Mines starts in Milton with a stretch along the Lamoille River before crossing into the town of Georgia and heading along Georgia Shore Road to St. Albans Bay. Frequent ride-leader Warren Coolidge notes that the route includes wildflowers in the foreground and views of the Adirondacks in the distance. “Jasper Mines is one of my favorite rides in the greater Burlington area,” Warren says. “It’s very easy to vary the route depending on the weather. On a hot day, most people do an out-and-back route along the lake, but on cooler or windier days, they can turn the ride into a loop by returning via Cline Road or Polly Hubbard Road.” One of the most photographed roads in Vermont is Pleasant Valley Road in Underhill. The GMBC’s Pleasant Valley Pedaling trail starts in Williston and heads up through Jericho and over the hill (and it is a hill) on Pleasant Valley Road, doing a short loop in Jeffersonville where the Cupboard Bakery is an obvious place to stop for a pastry or a creemee. One of the most beautiful sections is the return trip on Lower Pleasant Valley Road, with meadows and streams and Mount Mansfield looming in front of riders. It’s no wonder there are often plein air artists on the side of the road striving to capture the scene. You can see a lot more of Vermont if you use two wheels instead of four. Leave the car at home, get some exercise, and take in the views on your bike. w
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Far left: Local Motion Trailside Center. The Center is located on the Burlington Bike Path at 1 Steele Street and opens for the season on May 16. Photo by Jeff Cohn. Near left: Pleasant Valley. Photo by Chet Huang. Center: Causeway. Photo by Jeff Cohn. Bottom: Cyclists pause to pose. Photo by Tom Broido.
OnlineExTRA Find an online photo gallery of more scenic bike rides and learn about the Local Motion Trailside Center at www.bestofburlingtonvt.com.
For More Information GMBC Touring Archives thegmbc.com/touring/Routes%20 Data/daytourarchive.shtml Lake Champlain Bikeways www.champlainbikeways.org Local Motion www.localmotion.org
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w h at ’ s in s to r e
SportStyle
by nancy humphrey case Photos by natalie stultz
j o i e d e v i v r e i n fa s h i o n
Helen McCabe is ready for spring in a Joseph Ribkoff dress.
SportStyle, the women’s clothing boutique on Shelburne Road in South Burlington, is not just another place to buy clothes. Like a whimsical hand-painted dress, the store is one of a kind, infused with the joie de vivre of its owner, Peggy Eastman, who opened a shop in 1984 at the Jelly Mill and built the current 9,000-square-foot store in 1989. 4 Spring 2015 / Best of Burlington 37
Above: Alicia Apgar, Helen McCabe, store owner Peggy Eastman, Heather Casavant, and Barbara Carlson. Right: Fashions from Joseph Ribkoff take you from dinner on the town to cruising the Caribbean. Far right: Helen wears Simon Sebbag jewelry.
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“I’m naturally positive and enthusiastic,” she says—“the perfect high school cheerleader.” This bright outlook is splashed all over her store, from the warm greetings customers receive when they walk in to the lively patterned dresses and the colorful bathing suits Peggy buys. There isn’t a dull garment in sight. “We’re not avant-garde, but I like color,” she says. “It brightens you up, makes people smile, makes you feel like you want to be on a beach.” Having grown up near Syracuse, Peggy is equally enthusiastic about winter. She and her husband came to Vermont in 1971 “to be ski bums.” She had earned a degree in fashion merchandising and marketing from Syracuse University and managed the women’s department at JC Penney when it was on Church Street. Asked how she feels Vermont in general and Burlington in particular have shaped her business, she enthuses, “Oh, the people! They’re wonderful—ready to give new stores a chance.” She also comments on the natural beauty of the area and how that contributes to people’s attitudes. “It’s such a beautiful place, and that shapes your feelings about life,” she says. “It makes you more receptive to people and ideas.” 4
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Left: A colorful array of swimwear features onepiece suits, bikinis, tankinis, and rash guard shirts and beach shorts, all by Tommy Bahama. Right: A pretty dress by Komarov, another popular line.
What to Buy? One of the challenges of running a successful clothing store, Peggy says, is knowing what to buy. “You pick the wrong line and you die with it,” she says. “There’s no book that tells you how to buy.” Over the years of doing all her own buying, she has developed a “gut feel” for what her customers will like. For years she bought from Jude Connally, who ran the Sigrid Olsen showroom in New York. When that line of clothing folded and Jude started her own line, she called Peggy to bounce ideas off her. Peggy buys everything from New York because she says it suits her clientele better than the more conservative “New England look” featured in Boston showrooms. Some of the brands she now carries are Eileen Fisher, NIC & ZOE, Joseph Ribkoff, St. James, and Komarov. “I like quality merchandise,” Peggy says. “That’s what sets us apart.” Peggy and her sales associates get excited to see the new items come in each season. This spring brings a lot of shorter dresses, print dresses, and bright colors like turquoise, pink, and orange. Peggy values her employees, and they stay with her a long time. Store manager Alicia Apgar has been with her for 23 years, ever since she graduated from Champlain College. Crystal Minton has worked at SportStyle since her previous employer, Mayfair, closed 20 years ago. And Heather Casavant, assistant manager, has been with the store 10 years. “Their longevity makes a difference,” Peggy says. “They know our customers, 40 www.bestofburlingtonvt.com
their tastes, and what looks good on them.” This is especially handy when it comes to bathing suits. “They are great at fitting people and suggesting styles that flatter them.” Peggy claims to have the best selection of bathing suits in the Northeast. “We cornered the market years ago,” she says. “Half our upstairs is suits.” She buys them by the thousands, and while most of her customers are women over 40, teenagers and young women also come to SportStyle to buy bathing suits. Peggy stocks everything from Ralph Lauren bikinis to Reebok lap suits to “miracle suits” for older women—“the ones that suck it in. They can be a challenge to get on, but they sell well,” she says. One of her favorite brands is Tommy Bahama. “Their bathing suits are fabulous,” Peggy says. “They come in bright, vivid colors. You just look at them and get excited.” 4 Spring 2015 / Best of Burlington 41
Better Than Online Shopping With two-piece suits so popular, Peggy has trained her sales associates to help customers mix and match styles for the best fit and the look that’s right for them. “They might choose a Tommy Bahama top to go with a bottom from Beach House, and they go together very nicely.” Peggy has also discovered the demand for special orders to accommodate unusual sizes, such as an F or G bra cup in a size 4 bikini, and she has located a brand called Sun Sets that can fill those orders. She admits the ease of online ordering has cut into her business, but the personalized service her customers receive makes it well worth their while to come into the store. “That’s the whole reason small stores survive,” she says. “And if you come in, you can try it on, feel it, see how it fits, and see the colors—and my sales people really help customers with styles and colors that are right and the most flattering for them.” 42 www.bestofburlingtonvt.com
Above: Assistant manager Heather Casavant helps a happy customer. Above right: Upstairs and downstairs levels feature beautiful, bright resort and spring wear by Joseph Ribkoff and Britt Ryan.
To the customers Peggy lost when Shelburne Road was under construction for several years and people “avoided it like the plague,” Peggy says, “Come back!” And to those who have never been to SportStyle, you’ll be amazed at the selection as well as the service. Peggy and her staff would love to meet you and share the infectious joy of SportStyle. w
SportStyle 1233 Shelburne Road South Burlington, VT (802) 860-2802 www.sportstylevt.net Spring 2015 / Best of Burlington 43
BEST OF BURLINGTON 2015
SPring Shop & Do Petra Cliffs
ECCO Clothes
Shelburne Vineyard and Tasting Room
Petra Cliffs Climbing Center and Mountaineering School focuses on climbing and mountain-related education and recreation, accessible to all ages and abilities. We offer premium instruction and services through experience-based education in an inspiring atmosphere for families and friends to gather for a challenge and fun. Petra Cliffs is also home to an indoor ropes course for birthday parties, teams, and groups.
ECCO, Burlington’s original designer boutique, has been dressing Vermonters in top brands for over 20 years! From denim to dresses, boots to stilettos, ECCO has it all! Premium denim lines like J Brand, AG, Paige, and Citizens of Humanity; sweaters by Velvet, Vince, and Theory; basics by James Perse and Michael Stars; dresses by Susana Monaco, BCBG, ABS, and Laundry; shoes from Steve Madden, Seychelles, and Dolce Vita; and handbags by Liebeskind, Hobo, and Tano. From basic to anything but, ECCO has you covered. Visit ECCO on the corner of Church Street and Bank Street in the heart of Burlington.
Stop by for a taste and tour and let us share our adventure growing grapes and making wine in northern Vermont. Relax on our patio overlooking the vineyard, or stroll among the grapes with a glass of your favorite wine. While you’re here, enjoy our latest artist exhibit, shop our selection of local products, and ask about our concert and special event schedule. Consider hosting your own special celebration here – we’d love to help you plan it!
10 Briggs Street Burlington, VT (802) 657-3872 www.petracliffs.com
81 Church Street Burlington, VT (802) 860-2220 www.eccoclothesboutique.com
Boutiliers Fine Art Materials and Custom Framing A fixture in downtown Burlington since 1925, we offer onsite professional custom framing and the largest selection in the area of the finest art supplies from around the world. Come discover the artist in you! 139 Bank Street Burlington, VT (802) 864-5475 www.boutiliersart.com Mon–Sat 10am–6pm Sun 12–5pm See us on Facebook.
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6308 Shelburne Road Shelburne, VT (802) 985-8222 www.shelburnevineyard.com Open 7 days a week all year. Nov–Apr 11am–5pm; May–Oct 11am–6pm
Morse Farm It’s our time of year at Morse Farm Maple Sugarworks! We’re making syrup the traditional way here at Morse Farm – every golden drop of maple syrup we make is boiled over a wood fire. Our season is short, so don’t pass up the chance to drop by, whiff the heavenly aroma of boiling sap, and have a taste. We’ll also tell you the whole story of Vermont maple syrup from “tap to table.” Our eight generation story is a “can’t miss” here in the heart of maple country! 1168 Country Road Montpelier, VT (800) 242-2740 maple@morsefarm.com www.morsefarm.com
Shopping & fun things to do in our local Burlington area!
Furchgott Sourdiffe Gallery For more than 20 years, FS Gallery has been a destination for discerning art lovers seeking the finest in original art, museum-quality custom framing, and restoration services. We also offer an eclectic and affordable selection of handmade and fair trade crafts and gifts. Original artwork can be taken home on a trial basis before purchasing. 86 Falls Road Shelburne, VT (802) 985-3848 www.fsgallery.com
Stella Mae
Mason Brothers
With the new season upon us it’s time to freshen those wardrobes. Located on the Church Street Marketplace, Stella Mae carries a carefully selected shoe, clothing, and accessory collection. Brands include Frye, Sam Edelman, Coclico, Donald Pliner, Jeffrey Campbell, Alternative, Miz Mooz, Dolce Vita, Sorel, Bailey 44, and Chaser. We also offer an online experience at stellamae.com.
Offering a wide selection of reclaimed and antique building materials, Mason Brothers’ Architectural Salvage Warehouse’s 13,000-square-foot warehouse is filled with fireplace mantels, stained and beveled-glass windows, lighting, hardware, columns and pillars, marble and pedestal sinks, claw-foot tubs, windows, furniture, and unique artifacts.
96 Church Street Burlington, VT (802) 864-2800 www.stella-mae.com
Spellbound Vermont Spellbound Vermont is a fashion-savvy new store on Church Street. Formerly known as Salaam & The Men’s Store, Spellbound is your place to buy the locally made Salaam line. Also find a fantastic selection of clothing, jewelry, and accessories for men and women. Brands include Desigual, Alternative, Lucky Brand, Matix, and Ben Sherman. 106 Church Street Burlington, VT (802) 658-8822 www.spellboundvt.com
11 Maple Street Essex Junction, VT (802) 879-4221 www.greatsalvage.com
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Running w
Energetic girls come into the final stretch around the track at the Vermont State Fairgrounds during last year’s GOTRVT Rutland 5k, held in May. Photo by Annie Guyon.
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ith the Girls
Thousands of spectators cheered as Brianna Armstrong rounded
the final turn at the Girls on the Run 5K event held last May at the Champlain Valley Exposition. Like every participant, she wore bib number one, and she charged toward the finish line confident in her abilities and knowing that she’d been work-
by Mark Aiken
g i r l s o n t h e r u n v e r m o n t t e ac h e s va l ua b l e l e s s o n s
ing for this moment for 12 weeks. Glancing to her left at the nearest runner, she smiled. It was her mom, Amy Armstrong, who had served as a volunteer coach in Williston. “I remember a sense of accomplishment,” says 10-year-old Brianna. “I shared it with my mom and my friends.” 4 Spring 2015 / Best of Burlington 47
Beginnings In its 15th year, Girls on the Run Vermont is a 12-week, 24-lesson positive youth development program. The program’s lessons include running games, and it culminates in festive 5K events— but Girls on the Run teaches much more than running. 48 www.bestofburlingtonvt.com
“Running is the vehicle we use to teach other valuable lessons,” says Nancy Heydinger, Vermont’s Girls on the Run executive director. “Among the focuses of lessons are building selfconfidence and self-esteem, fostering healthy relationships and supporting others, and setting and achieving goals. No one ever said this was just a running program,” says Nancy. Nancy started Vermont’s first Girls on the Run site in Vernon, Vermont, 15 years ago. She had just spent a winter coaching elementary school basketball. “I saw a transformation in them,” she says of her young basketball players. Kids who, at the beginning of the season, lacked confidence, ball-handling skills, and spirit were by season’s end running, shooting, boxing out, and playing team defense. Nancy also observed increased self-confidence and self-esteem in her players. “It was a comfortable and positive environment,” she says. “They were getting a bit of exercise, and they began to thrive. I thought it would be neat to do something similar with running.”4
Top left: Three girls and coach crossing finish line. Photo by Josh Hummel. Below left: Eight-year GOTRVT volunteer coach Lindsay Simpson with a happy and inspired participant. Photo by Bill Holiday. Above: Joyous girls in tiaras having fun before the GOTRVT Brattleboro 5k, which took place in May 2014. Photo by Kelly Fletcher. Left: And they’re off!
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“It was just such a positive experience to be part of helping girls learn to support one another, to be kind to themselves, and to realize their own value as individuals.” Right: The festive finish line, shown here at GOTRVT Essex 5K at the Champlain Valley Expo in June 2014, is where many girls experience their greatest sense of accomplishment. Photo by Lisa Harrison. Nancy at finish line. Photo by Bill Holiday.
Fortunately for Nancy, she didn’t have to reinvent the wheel. She connected with Molly Barker of Charlotte, North Carolina, an Ironman triathlete who had founded Girls on the Run a few years prior. Molly, who had gone through periods of questioning her own self-worth and self-image, had concerns about the messages our culture gives girls and women. She designed Girls on the Run to give girls the confidence to simply be themselves.
Volunteers—the Heart and Soul Molly’s message resonated with Nancy, who rallied 15 girls in Vernon and went through Molly’s 24-lesson curriculum covering competencies and skills relating to healthy lifestyle choices, confidence-building, teambuilding, strong character-building, and so forth. They culminated their program by
50 www.bestofburlingtonvt.com
completing a 5K run/walk event. The 2015 version of Girls on the Run Vermont will reach 3,000 girls at 144 sites statewide. “It’s about being with friends, making new friends, and being active,” says Brianna. Brianna participated in Girls on the Run after school at Williston Central School. One thing that made her experience special was that her mom Amy volunteered as a Girls on the Run coach. “I made new friends, but I also got to be with my mom,” Brianna says. Amy Armstrong doesn’t consider herself a runner or an athlete, and, according to Nancy, that doesn’t matter. Many of the activities don’t include physical activity, and even when they do, coaches don’t need to be in peak physical condition. “We’re looking for positive and caring role models,” Nancy says, “And without our coaches, this
program just wouldn’t exist. They are the heart and soul of it. We provide them full support as well, with fun trainings and easyto-follow curriculums. We’re working hard to increase our reach, so are always in need of more coaches too, whether they’re moms, dads, teachers, nurses, anyone who wants to empower girls!” If it’s a big deal for a coach to get on the track and push herself, she is only setting a positive example for participants. “I was proud of her,” says Brianna. “I watched my mom become a better runner.” And—as a nice side effect—the volunteer coaches get something out of the program too. “I learned a lot about third-to-fifthgrade girls,” Amy says. “Plus, I bonded with the women I coached with. It was just such a great experience to be part of helping girls learn to support one another, to be kind to themselves, and to realize their own value as
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Above: Friends in leis. Photo by Lisa Harrison. Bottom: Nancy cheers the girls on. Photo by Kelly Fletcher.
individuals.” Meanwhile, Amy got to watch her daughter go through the progression. “It was great to see how she supported her peers, and how they supported her,” Amy says.
Ponytails and Smiles Lindsay Simpson has volunteered at the Waterbury Girls on the Run site for eight years. Like Amy, she sees great value in the program for participants, and at the same time can’t help getting something out of the program each year for herself. Lindsay doesn’t have kids, but she still appreciates the camaraderie she builds with each group. “The lessons are highlights in my week,” she says. “They really fill my tank.” Meanwhile, Lindsay views the program through another lens: she serves as physical education coordinator for Vermont’s Agency of Education. The agency, Lindsay notes, has deemed physical activity important enough to stipulate that Vermont schools require students to participate in 30 minutes of physical activity each day. “There is strong research around the importance of academic success and physical activity—one for the other,” says Lindsay. Most Girls on the Run Vermont sites are organized by schools or in conjunction with schools. As to the question of who pays for this program, Girls on the Run Vermont has always had a policy to never turn any girl away due to inability to pay. They do this by reducing the usual fee by nearly half and providing scholarships to help families further, as needed. This is all possible because GOTRVT is supported by over 100 businesses across the state, including statewide sponsor Blue Cross Blue Shield of Vermont and regional companies that sponsor the three 5K events. It truly takes a village to make this program happen, and 52 www.bestofburlingtonvt.com
Just the Facts Girls on the Run Vermont has some impressive statistics: Over 35,000 Vermont girls served thus far Over 3,000 girls expected in 2015 Over 700 volunteer coaches in 2015 All 2015 5K events are open to the public:
For more information, visit www.girlsontherunvermont.org.
Brattleboro: Saturday, May 16 Rutland: Saturday, May 30 Essex: Saturday, June 6 the Vermont business community has been a staunch partner since the beginning. In Waterbury and many other sites, local volunteer organizers also solicit donations from local individuals and businesses to offset costs (which are nominal anyway) to participants—and then are able to target girls who ordinarily wouldn’t run or who might be on the fringe socially. These girls may be the ones who gain the most value from the deeper lessons that participants receive. When more than a thousand girls and all their supporters, families, and coaches gather for the final 5K events (there are
three such events throughout the state), the energy and emotions are indescribable. All the girls wear the same GOTR tee shirts, and the event includes music, fanfare, face painting, and cheers. The governor and others usually attend. “It’s three miles of ponytails and smiles,” says Lindsay. In an environment filled with positivity and joy, the participants of Girls on the Run accomplish what they originally set out to do. And they leave with more: “It’s about being a better person,” says Brianna. “I learned how to be a better friend to my friends.” w
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JR IRON
CHEF VERMONT COMPETITION
Jr Iron Chef Vermont is a competition based on two ideas: everyone needs to eat, and it’s important to know about local foods. Team members start with raw ingredients and turn them into foods to nourish their bodies. 4 by tom brandes | photos by vera chang
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k i d s , r e c i p e s , a n d lo c a l i n g r e d i e n t s c r e at e a w i n n i n g c o m b o
Students from the Champlain Valley Union High School Chefhawks team prepare their recipe during the 2014 competition.
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When the first Jr Iron Chef Vermont competition was held in 2008, 35 teams participated in one of the nation’s first statewide events designed to connect kids with local foods. Since that first competition, approximately 2,000 Vermont students have crafted original recipes that highlight local and seasonal ingredients and inspire nutritious school meal programs. Jr Iron Chef Vermont is a collaborative effort between the Vermont Food Education Every Day (VT-FEED) and Burlington School Food Project (BSFP). This year’s competition will include 66 middle school and high school teams with three to five students per team. These teams represent every county in Vermont and include many schools in the Burlington area.
Food is the Common Factor “As a society we’ve become distant from our food and have forgotten where it comes from and how to prepare it in a healthy way,” says Amy Gifford, coordinator for Jr Iron Chef Vermont. “This competition connects kids with local foods and challenges them to create recipes that inspire the school lunch program.” Some teams begin meeting once a week in September, 56 www.bestofburlingtonvt.com
Catching a glimpse of the action as teams prepare and plate their delicacies.
while others don’t start until January, then practice until March. Teams are encouraged to identify local producers and raise funds through food sales and fundraising events at local restaurants to pay for ingredients and the $150 event registration fee. Each team also has a coach who is typically a local chef or is involved in food service. The Jr Iron Chef Vermont competition is open to all sixth through twelfth graders in public and private schools, as well as students who are home schooled. Each middle school and high school can send two teams to the competition, and students often stay on their teams until they graduate from high school. 4
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Students have fun but also take great care throughout the entire 90-minute competition.
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“Participating on a Jr Iron Chef Vermont competition team helps students develop self-confidence and leadership skills,” says Amy. “These students need to communicate with teammates with whom they may not have a lot in common. Food is the common factor because everyone eats.”
A Community Effort Some teams have members sign a contract affirming their commitment to come to practice once a week and participate by contributing ideas. The contract serves to remind team members that their teammates are depending on them. The process of creating an original recipe begins with teams receiving lots of input from their coaches about flavors using locally available ingredients. Team members identify flavors and ingredient combinations they like, conduct taste tests, and try recipes until everyone is happy with the recipe selected. Then they practice making it. Teams are responsible for not only using local ingredients but also sourcing locally from farmers, co-ops, and restaurants. Vermont farmers have been very generous, donating foods to help teams and offering to host field trips so participants can see
Spring 2015 / Best of Burlington 59
“Kids get really creative at the competition in terms of plating or presentation for judging, carving vegetables into flowers and incorporating other items.”
how food is grown. Farmers are increasingly interested in working with schools in order to potentially open new markets and develop relationships within their communities. “Kids get really creative at the competition in terms of plating or presentation for judging, carving vegetables into flowers and incorporating other items,” says Amy. “It’s a vegetarian event, with no meat, fish, or nuts due to allergy concerns. And with teams trying to use as many local items as possible, we see recipes featuring lots of beans and root vegetables.” A month before the competition, teams submit their recipes so the judges can ensure that they are practical and don’t contain exotic or extremely expensive items such as saffron. These items would push the cost beyond what most schools would be willing or able to afford for their lunch program. In addition, certain types of equipment can’t be used in the Champlain Valley Exposition in Essex Junction where the competition is held. Examining recipes and equipment needs helps eliminate problems that might not otherwise be apparent until the day of the competition.
Ready, Set, Cook! Chef Jim Birmingham serves as the Judge Captain for the competition.
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At the competition, teams bring in the ingredients and set up their cooking stations.
Above, from left: Students work hard to prepare their recipes. Many teams don chef’s whites, adding to the air of professionalism that surrounds the competition.
They have 90 minutes to create the recipe and arrange two large plates and 12 small sample cups for judging. “The energy level at the competition is unbelievable. Everyone is bustling, excited, and so professional—it’s amazing,” says Amy. “They’re respected by those around them, including the judges who are often chefs. It’s incredible to see their leadership and organizational skills.” There are two heats, one in the morning and one in the afternoon. Each has a middle school and a high school competition. Three awards are presented following each round: n Lively Local—for best highlighting of Vermont foods. n Crowd Pleaser—for incorporating color, texture, and taste for a true crowd-pleasing dish. n Mise en Place (“Everything in its place”)—for showing exemplary teamwork, order, and professionalism. “I like the competition day itself, seeing kids so full of pride and excited about food. 4 Spring 2015 / Best of Burlington 61
“The energy of the day and seeing these kids at their best—it’s just incredible.”
All the other middle and high school stuff falls away,” says Amy. “The energy of the day and seeing these kids at their best—it’s just incredible.” The 2015 Jr Iron Chef Vermont competition will be held March 21 at the Champlain Valley Exposition in Essex Junction from 9:30am to 11am and from 12:30pm to 2pm. Jr Iron Chef Vermont is always looking for sponsors and chefs to serve as coaches. To learn more, to volunteer, or to make a donation, go to www.jriron chefvt.org or find Jr Iron Chef Vermont on Facebook.w
OnlineExclusive For more information, visit www.jrironchefvt.org.
Go to www.bestofburlingtonvt.com for more photos.
Middle and high school students alike have honed their culinary skills in preparation for the competition.
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Physical Rx by sarah tuff Photos by paul boisvert
Spin with a new burlington s t u d i o , RE V gears up for spring
It’s 16 degrees outside, but inside a converted warehouse off Burlington’s Flynn Avenue, things are heating up. A remix of Bananarama’s “Cruel Summer” booms from the speakers; palm-tree green walls seem to shimmer, and beams of natural light offer just the right dose of sunshine. Beads of sweat have begun to appear on the backs of nearly all 35 participants, who are pedaling furiously to the beat. 4 Sarah leads her weekly 7:45am REVENDURE class. Inset: Sarah DeGray and Steven Little, co-owners of REV Indoor Cycling.
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Clockwise from right: Instructor Erik Giard-Chase side planks during REV-X. REVer Lauren DeFrancesco elevates her side plank in REV-X. REV founder Sarah DeGray offers words of motivation. Instructor Erik Giard-Chase demonstrates perfect form with his kettlebell press. REVers stretch it out on the bike at the end of their ride. Thirty-five REVers sweat it out in Sarah’s REVENDURE class.
“We’re getting into what I like to call the meat and potatoes of the ride,” says Sarah DeGray, the owner of Burlington’s REV Indoor Cycling, who’s lured us out of bed early on a Saturday morning for an hour-long spinning class designed to keep our heart rates at 75 percent maximum to help melt away fat. Exercise, however, is only half the equation. As regular REV riders know, this 3,000-squarefoot space on Flynn Avenue is about fun, freedom, and some seriously funky tunes.
Putting the Joy Back into Exercising “I wanted to create a no-judgment, non-competitive, uplifting, and empowering place for 66 www.bestofburlingtonvt.com
W H AT ’ S H OT by NANCY HUMPHREY CASE P hotos b y ? ? ?
“I wanted to create a no-judgment, non-competitive, uplifting, and empowering place for people to ride inside.”
people to ride inside,” says Sarah, who opened the original REV with 1,200 square feet on Pine Street in November 2012. “I wanted to take the intimidation factor out of working out; I wanted to put the joy back into exercising for people.” Sarah eschewed mirrors and bright lights in favor of a dusky, comfortable escape that now spans two floors and is filled with the little things that matter during a workout, such as jars of hair ties, spearmint Lifesavers, and Halls cough drops. Once belonging to Burton’s Chill and Gravis programs, the new studio has been open since June 2014 and now accommodates a seven-day schedule with 32 weekly indoor
cycling classes—plus resistance training and core workouts—taught by 10 instructors. Thanks to her carefully curated music mixes and upbeat attitude, Sarah’s classes quickly sell out, but REV has some other esteemed company too. Take Steven Little, for example, a former master instructor with the celebrity-approved, world-famous Flywheel who ditched New York and Los Angeles to partner with Sarah in the Green Mountains. “I loved what she shared about the REV mission and Vermont community,” says Steven. “It’s incredibly fun to teach and ride with the REV riders. Everyone comes in with a different reason for riding, making for an incredible energy in the room.” 4 Spring 2015 / Best of Burlington 67
Above: Instructor Chris Brown teaches to a sold-out room in his weekly 9am REV class. Left: Sarah demonstrates core moves in her weekly 9am REV-X class. Bottom: Sarah encourages her REV-X class to push past their comfort zones.
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Changing Lives for the Better The Queen City has given REV the royal treatment, says Sarah, who admits that it can be hard to survive as a small business in Vermont. “But Burlington is such a giving place—what you put in, you get back tenfold. It’s been heartwarming and worth the hard work to see how many lives REV has touched and changed for the better.” One of those is 60-year-old Ann Till of Jericho, who had a wake-up call when she went on a bike ride with her college-age daughter and realized she was in “horrible” shape. “Sarah was amazingly informative and supportive,” says Ann, who has been hooked on spinning since. “My biggest fear was that I would hold others back in the class, but it is very individual and non-judgmental—I’d be lost without this exercise routine.” So would Sarah, who admits to having her own fears about running a high-powered fitness boutique that’s in high demand among hibernating Vermonters looking to shake off the winter cobwebs. “I have days, like anyone else, where sometimes I don’t know if I can do another class or maybe I’m struggling with something personally,” she says, “and I get on the bike and teach to 35 people who all have
their own stories and reasons for being there, and the energy just fuels my journey and reminds me that I am supposed to be doing this.” The music helps too. Sarah and her team of instructors each mix their own music using high-tech deejay software, carefully choreographing every moment of the ride and learning by taking each others’ classes to create a personalized and stylized session that’s comparable to (and much more affordable than) therapy. Debra Maisel, 54 years old and the owner of Burlington’s Revolution Kitchen, says she’s never felt or looked better because of REV, while fellow regular Carol Boardman compares her cardiovascular condition to her high school days. “It’s the best exercise I’ve ever done,” says Carol, 55, who lives in Burlington. “Sarah has an amazing feel for what motivates people. And she gives back to her community by hosting a variety of fundraisers for local nonprofits and schools. Sarah and her business are truly an asset to the Burlington area, and I am so grateful to be a part of her world.” As the Saturday morning class draws to a close, Sarah offers one more hit of warmth for the day ahead. “What you believe, you can achieve,” she says. “Know that you can do anything—not just in here, but out there.” w
REV Indoor Cycling 208 Flynn Avenue Burlington, VT (802) 598-9746 revindoor.com
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70 www.bestofburlingtonvt.com
In the kitchen by susan nye
Brighten Your Spring Table with Ruby Red Sparkler Makes 1 cocktail
1 oz clear tequila 1 ⁄2 oz orange liqueur 1 ⁄4 cup freshly squeezed pink grapefruit juice 1–2 tsp simple syrup* Sparkling water or club soda, chilled Lime wedge
Citrus
1. F ill a cocktail shaker or mason jar with ice. Add the tequila, orange liqueur, grapefruit juice, and simple syrup, and give everything a good shake. 2. Strain into a cocktail glass, add a splash of sparkling water and a lime wedge, and serve. Alternatively, you can mix up a big batch. Simply multiply the ingredients by the number of cocktails, mix in pitchers or mason jars, and store in the refrigerator. *To make simple syrup, put equal parts sugar and water in a small saucepan and stir until the sugar has dissolved, cooking over medium heat. Raise the heat to high and bring to a boil. Reduce the heat and simmer for 10 minutes. Cool completely, cover, and refrigerate until ready to use.
enjoy lemons, limes, oranges, and grapefruits
After a long, cold winter, it’s time to wake up our taste buds with the bright flavors of lemon and lime, oranges, and grapefruits. Perhaps it’s the light and bright colors, but somehow or other, these lovely fruits just shout spring. A little orange juice will add life to a cocktail or simple vinaigrette. Lemons bring out the best in chicken or seafood, even beef. Limes are perfect for a light and bright dessert. Springtime—or anytime—citrus has a way of making everything taste better. From cocktails to desserts, citrus fruits will add sparkle to your table. 4 Spring 2015 / Best of Burlington 71
Roasted Beet & Blood Orange Salad with Arugula Serves 6
1 lb beets, red or gold or a mix, peeled and cut into wedges Olive oil Sherry vinegar 3 medium-sized blood oranges* 5–6 oz baby arugula 2–3 scallions, thinly sliced 1 ⁄4 cup roughly chopped mint Grated zest of 1⁄2–1 orange 1 ⁄2 cup chopped and toasted hazelnuts (about 1 oz) 1. Preheat the oven to 375º. 2. Put the beets on sheet pans, drizzle with just enough equal parts olive oil and vinegar to lightly coat. Season with salt and pepper, and toss to combine. 3. Tossing once or twice, roast the beets for about 30 minutes or until lightly caramelized and tender. Cool to room temperature. 4. While the beets cool, use a sharp knife to cut the peel and white pith from the oranges and discard. Working over a bowl, cut between the membranes and release the orange segments into the bowl. 5. To serve, toss the arugula, scallions, chopped mint, and orange zest to combine. Add just enough vinaigrette to lightly coat and toss again. Put the greens on individual plates or a large platter. Arrange the beets and orange segments on top of the greens and sprinkle with hazelnuts. *If you can’t find blood oranges, navel oranges will work fine.
Hazelnut-Orange Vinaigrette Makes about 1⁄2 cup
1–2 Tbsp freshly squeezed orange juice 1–2 Tbsp sherry vinegar 1 ⁄2 tsp Dijon mustard Kosher salt and freshly ground pepper to taste 3–4 Tbsp hazelnut oil, or to taste Put the orange juice, vinegar, and mustard in a bowl, season with salt and pepper, and whisk until smooth. Whisking constantly, slowly add the hazelnut oil and continue whisking until smooth. Store extra vinaigrette in the refrigerator.
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In the kitchen
Preserved Lemons
Although you can find preserved lemons in specialty grocery stores and online, they are easy to make and will keep for up to a year. 12 lemons 1 ⁄4–1⁄2 cup sea salt Olive oil 16 oz wide-mouth glass jar with a lid
1. Slice each lemon in half. Place half the lemons in a bowl and toss generously with salt. Transfer to the glass jar. 2. Juice the remaining lemons and pour the juice into the jar with the salted lemons. Fill the jar to the top. If you run out of lemon juice, top off with olive oil. Secure the lid and refrigerate for at least 10 days before using.
Shrimp with Preserved Lemons & Green Olives Serves 6
2–2 1⁄2 lb extra-large shrimp, peeled and deveined Sea salt and freshly ground pepper to taste 1 preserved lemon half 1 ⁄2 onion, chopped 1 ⁄2 tsp cumin 1 ⁄2 tsp sweet or hot paprika 1 ⁄2 tsp allspice Pinch red pepper flakes 2 cloves garlic, minced 1 ⁄2 cup dry white wine 1 ⁄2 cup pitted cracked green olives, quartered 1. Season the shrimp with salt and pepper and set aside. 2. Rinse the preserved lemon, separate the pulp and peel, and discard the pulp. Cut the peel into thin strips and set aside. 3. Heat a little olive oil in a large skillet over medium-high heat. Add the onion, sprinkle with the spices and season with salt and pepper, and sauté until the onion starts to brown, about 5 minutes. Add the garlic and sauté 1 to 2 minutes more. 4. Add the wine, olives, and preserved lemon. Reduce the heat to low and simmer for 3 minutes. 5. Raise the heat to medium-high, add the shrimp, and toss to combine. Stirring frequently, cook until the shrimp are pink and cooked through, 3 to 5 minutes. Serve immediately with Citrusy Israeli Couscous (recipe follows).
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Not Just for Cooking s C itrus fruits are great for spring decorating. s Pile lemons and limes in a basket or old wooden box with some straw or natural Easter grass. This rustic arrangement will look beautiful on your buffet or brunch table. s For easy elegance, arrange citrus in a low glass or silver bowl. Set the bowl in the center of the dinner table and flank with flickering taper candles. s Add drama to a side table or front hall with oversized, tall glass vases filled with clementines, lemons, and limes.
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Key Lime Pie Serves 8 About 30 gingersnap cookies (enough for about 11⁄2 cups finely ground crumbs) 2 Tbsp brown sugar 1 ⁄2 tsp salt 6 Tbsp butter, melted 4 large egg yolks Grated zest of 3–4 key limes or 2 regular limes 1 can (14-oz) sweetened condensed milk 1 ⁄2 cup plus 2 Tbsp fresh key lime juice* 1 ⁄2 –3⁄4 cup very cold heavy cream 1. Set a rack in the center of the oven. Preheat the oven to 350º. 2. Break the gingersnaps into pieces, put in a food processor, and process until finely ground. Add the brown sugar and salt and pulse to combine. 3. Put the cookie crumbs and butter in a 9-inch glass pie plate and mix with a fork until well combined. Firmly press the crumbs into the pan. Bake the crust at 350º for 8 minutes. Cool the pan on a rack. 4. Put the yolks and lime zest in a bowl and beat with an electric mixer until pale yellow and thick. Add the condensed milk and beat again until well combined and thick. With the mixer on low, slowly add the lime juice and continue beating until smooth. 5. Pour the filling into the gingersnap crust and bake on center rack of the oven for 15 minutes. Cool the pie on a rack to room temperature. Cover and refrigerate for at least 8 hours or overnight. 6. To serve, whip the cream with an electric mixer until it forms stiff peaks, cut the pie into wedges, and serve each with a dollop of whipped cream. *If you have trouble finding key limes, it’s okay to use regular limes or a mixture of both.
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Citrus Tips s A dd grated citrus zest to your favorite cake and muffin recipes. Try orange zest in a chocolate cake or gingerbread; add lemon zest to blueberry muffins and lime to coconut cupcakes. And don’t forget to add a touch of zest to your favorite pies and crumbles. s T o get more juice out of your lime or lemon, roll the fruit on the counter. Don’t be shy—apply some pressure with the heel of your hand. Or pop it in the microwave and zap on high for 10 seconds before squeezing. sY ou don’t need to commit to a cleanse to enjoy a little spring sparkle to your water. Add sliced lemons, limes, and cucumbers and fresh mint leaves to a large pitcher and fill with cool water. Cover and refrigerate overnight for an almost zero-calorie refresher. s G remolata is an Italian classic and perfect with meats, chicken, or seafood. Just combine finely minced parsley and garlic with grated lemon zest. Or mix it up and add some basil or substitute orange zest for the lemon. Sprinkle on lamb chops hot off the grill or on a fragrant seafood stew. s F or a simple compound butter (how’s that for dichotomy), combine softened butter with a little lemon juice, a hint of garlic, and a pinch of cayenne pepper. Throw in some herbs—basil, parsley, or tarragon work well—and pat into a log. Wrap the log in plastic wrap or parchment paper and chill until ready to use. A small pat will liven up a grilled steak, chicken, or seafood.
OnlineExTRA Find more citrus recipes online at www.bestofburlingtonvt.com.
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In the kitchen
How Much? Every recipe is different. Some call for the juice of 1 orange while others dictate 1 cup of juice. Here’s a guide to help you figure out how much to buy. A medium-size lemon will yield: • About 1 tablespoon of lemon zest • 2 to 3 tablespoons of lemon juice A medium-sized lime will yield: 1–2 teaspoons of lime zest About 2 tablespoons of lime juice
• •
A medium-sized orange will yield: 2–3 tablespoons of orange zest About 1⁄3 cup of orange juice
• •
Citrus juices freeze beautifully. Pour juice into an ice cube tray and freeze for handy 1-to-2-tablespoon servings. When frozen, pop the cubes out of the tray and store in plastic bags.
Citrusy Israeli Couscous Serves 6–8
2 cups chicken or vegetable broth 1 1⁄2 cups Israeli couscous Pinch saffron 1 ⁄2 tsp fresh thyme Kosher salt and freshly ground black pepper Grated zest and juice of 1 orange Grated zest and juice of 1 lime Extra-virgin olive oil 1 ⁄4 cup toasted pine nuts 1 Tbsp chopped parsley 2–3 scallions, thinly sliced 1. Bring the broth to a boil and stir in couscous, saffron, and thyme. Season with salt and pepper, and return to a boil. Reduce heat to low, cover and simmer until broth is absorbed. 2. Add the citrus zests and juices, drizzle with a little olive oil, and toss to combine. Cover and let the couscous sit for a minute or two to absorb the juices. Sprinkle with pine nuts, parsley, and scallions, toss to combine, and serve. w
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special advertising section
Spring 2015
Dining Guide Great places to eat in and around Burlington
El Cortijo
Farm-to-taco experience in the historic 1950s’ Oasis diner. Tacos, burritos, and Mexican-style entrées made with local ingredients and expressed in fun, fresh ways. Fresh-squeezed margaritas and handcrafted cocktails served in a lively, vibrant atmosphere. Full menu available all day. Lunch, Dinner, Take-out. $–$$ 189 Bank Street Burlington, VT (802) 497-1668 www.CortijoVT.com
Pascolo Ristorante
Handmade Italian cuisine, featuring fresh pastas, wood-fired pizza, house salumi, Northeast seafood, and homemade gelato sundaes. An exciting Italian wine menu complements the casual fare, celebrating everything from the subtle complex wines of Piemonte to the bold beauties of Italy’s Southern regions. $–$$ 83 Church Street Burlington, VT (802) 497-1613 www.pascolovt.com
Guild Tavern
Key to Symbols $ most entrées under $10 $$ most entrées $10 to $25 $$$ most entrées over $25
Wood-fired grill featuring dry-aged, locally sourced beef, pork, and poultry. Casual tavern fare, classic steakhouse entrées, seafood and vegetarian options, innovative cocktail program, awardwinning wine list, and weekly specials. $$ 1633 Williston Road South Burlington, VT (802) 497-1207 www.guildtavern.com
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Beyond the Menu
special advertising section
dining guide for burlington and the surrounding area
`
The Farmhouse Tap & Grill
Red Hen Bakery and Café
J Morgans Steakhouse
Dedicated to showcasing local farms and food producers, our menu features award-winning burgers, comfort entrées, artisan cheeses, vegetarian options, and nightly innovations. The Tap Room delivers highly prized and rare beers. “Special Happenins” Wed nights. $$
Famous hearth-baked breads, plus an excellent selection of freshly baked pastries—croissants, scones, cookies, maple-glazed sticky buns, and more. Soups and sandwiches made in house, featuring local ingredients. Fine wines, beer, cheese, and specialty grocery items. $–$$
Vermont’s cutting-edge steakhouse featuring over 20 steaks aged and hand cut in-house, 12 daily seafood dishes, and an award-winning Sunday brunch. Located on Montpelier’s historic State Street. $$
160 Bank Street Burlington, VT (802) 859-0888 www.farmhousetg.com
961B US Rt. 2 Middlesex, VT (802) 223-5200 redhenbaking.com
100 State Street Montpelier, VT (802) 223-5222 www.jmorganssteakhouse.com
Windjammer Restaurant
Sarducci’s Restaurant & Bar
Cornerstone Pub & Kitchen
Featuring American fare, vegetarian & gluten-free options, as well as an extensive salad bar. Specialty cocktails, craft beers & a Wine Spectator wine list complement both the restaurant & pub menus. Supporting VT farms, producers, and businesses since 1977. $–$$
Sarducci’s is a Mediterranean-style Italian restaurant serving central Vermont. We strive to serve superb food with outstanding service in an informal ambience. We cater to families, special occasions, and travelers alike. Renowned by our community for great food at reasonable prices. $-$$
A modern American pub where friends, families, tradesmen, and business people gather to enjoy great food and craft beers. From burgers and wings to fresh scallops and filet mignon, there’s something for everyone! Come help us revitalize Barre “One Pint at a Time.” $$
1076 Williston Road South Burlington, VT (802) 862-6585 www.windjammerrestaurant.com
3 Main Street Montpelier, VT (802) 223-0229 www.sarduccis.com
47 Main Street Barre, VT (802) 476-2121 www.cornerstonepk.com
The Spot Enjoy our surf-style ambience and delicious breakfast, lunch, and dinner entrées. Conveniently located on Shelburne Road in Burlington. Free parking, free Wi-Fi. $–$$ 210 Shelburne Road Burlington, VT (802) 540-1778 www.thespotvt.com
80 www.bestofburlingtonvt.com
Happenings
SPRING 2015
Calendar of Events May 10
Cirque Mechanics
April 1
4 4 4
MainStage, 7pm
Marly Spieser-Schneider FlynnSpace, 7:30pm April 11
Terry Galloway FlynnSpace, 8pm April 14
Peter and the Starcatcher MainStage, 7:30pm April 17
National Theatre Live: The Hard Problem
FLYNN CENTER FOR THE PERFORMING ARTS 153 Main Street Burlington, VT Tickets: (802) 863-5966 Info: (802) 652-4500 www.flynncenter.org
March 26
Palace 9 Cinemas, 7pm
A View From the Bridge
April 20
Palace 9 Cinemas, 3 & 7pm
Gilberto Gil
March 28
MainStage, 7:30pm
The Nile Project
April 21
MainStage, 8pm
Ukulele Orchestra MainStage, 7:30pm
March 25
4 4 4
Happenings is sponsored by Almost Home Dog Rescue and Rehab
Macbeth MainStage, 7:30pm
Spring 2015 / Best of Burlington 81
HAPPENINGS
April 15
Miwa Matreyek MainStage, 7:30pm
April 25
Ira Glass, Monica Bill Barnes, Anna Bass: Three Acts, Two Dancers, One Radio Host MainStage, 8pm April 27 444 Anything Goes
MainStage, 7:30pm April 30
Wendy Whelan MainStage, 7:30pm May 14
National Theatre Live: Man and Superman Palace 9 Cinemas, 2 & 7pm
April 16
African Children’s Choir MainStage, 7:30pm
82 www.bestofburlingtonvt.com
ECHO LAKE AQUARIUM AND SCIENCE CENTER/ LEAHY CENTER FOR LAKE CHAMPLAIN 1 College Street, Burlington, VT (877) ECHOFUN, www.echovermont.org
March 17, 21
Story Explorers: Colors 10:30–11am March 24, 28
Story Explorers: Spring. Is It Spring Yet?
SHELBURNE FARMS 1622 Harbor Road Shelburne, VT (802) 985-8442 www.shelburnefarms.org March 21
Play Date! Spring on the Farm 9:30am–1pm March 25
Curiosity Through the Lenses of Spirit, Nature, and Art: A Provocative Conversation Series with Fran Stoddard 4pm March 28-29
Vermont Maple Open House Weekend 9am–2pm April 14, May 12
Aspiring Naturalist Teens Monthly Program 4:30–7pm
Spring 2015 / Best of Burlington 83
HAPPENINGS Shelburne Farms continued
May 3
Dairy Day at the Farm! 1–4pm May 19–21
Pasture to Palate: A Farmstead Cheese-Making Journey 8am Tuesday–4pm Thursday May 22–24
Bedrock to Birds: Exploring the Nature History of the Shelburne Landscape at Spring Migration 5pm Friday–1:30pm Sunday
84 www.bestofburlingtonvt.com
April 24–26
Vermont Maple Festival
Enjoy a maple syrup tasting, pony rides, maple contests and demonstrations, an antique show, a pancake breakfast, sugarhouse tours, carnival rides, and more activities that are fun for all ages! Downtown St. Albans, www.vtmaplefestival.org
Spring 2015 / Best of Burlington 85
HAPPENINGS
Other Noteworthy Spring Events March 28, April 11
Burlington Winter Indoor Farmers’ Market Memorial Auditorium, www.burlingtonfarmersmarket.org
May 23
LCMM Opening Day
Lake Champlain Maritime Museum, www.lcmm.org
May 9
Kids Day & Parade Waterfront Park May 16
Bella Voce Women’s Chorus of Vermont: Tapestry of Song Spring Concerts First Baptist Church, 8pm May 17
Bella Voce Women’s Chorus of Vermont: Tapestry of Song Spring Concerts South Hero Congregational Church, 3pm May 23–24
MVP Healthcare YAM Scram & Vermont City Marathon www.runvermont.org
86 www.bestofburlingtonvt.com
BEST OF
BURLINGTON
A&N Stoneworks, Inc.. . . . . . . . . . . . . . . . . . 6
Massage Envy. . . . . . . . . . . . . . . . . . . . . . . 74
Acme Glass. . . . . . . . . . . . . . . . . . . . . . . . . 78
Mater Christi School. . . . . . . . . . . . . . . . . . 59
Adirondack Audiology . . . . . . . . . . . . . . . . . 4
Mirror Mirror. . . . . . . . . . . . . . . . . . . . . . . . . 5
Almost Home Dog Rescue & Rehab. . . . . . 81
Morse Farm. . . . . . . . . . . . . . . . . . . . . . . . . 45
Ann Roche Casual Furniture. . . . . . . . . . . . 75
Otter Creek Awnings . . . . . . . . . . . . . . . . . 42
Architectural Salvage Warehouse. . . . . . . . 45
Pascolo Ristorante. . . . . . . . . . . . . . . . . . . . 79
Aristelle. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Paul Boisvert Photography. . . . . . . . . . . . . 74
Bevo Catering. . . . . . . . . . . . . . . . . . . . . . . 36
Peregrine Design/Build. . . . . . . . . . . . . . . . 15
Birdseye Building . . . . . . . . . . . . . . . . . . . . 78
Perrywinkles . . . . . . . . . . . . . . . . . . . . . . . . 17
Blodgett Bath Showplace. . . . . . . . . . . . . . . 8
Petra Cliffs. . . . . . . . . . . . . . . . . . . . . . . . . . 44
Bouchard-Pierce . . . . . . . . . . . . . . . . . 32 & 69
Piecasso. . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
Boutilier’s Fine Art Materials & Custom Framing. . . . . . . . . . . . . . . . . . 44
Ramsey Gourd Architects. . . . . . . . . . . . . . 84
Burlington Discover Jazz Festival. . . . . . . . 19 Burlington Furniture . . . . . . . . . . . . . . . . . . 22 Burlington Marble & Granite. . . . . . . . . . . . 13 Catamount Restaurant Group. . . . . . . Inside back cover City Market. . . . . . . . . . . . . . . . . . . . . . . . . 72 Clear Choice MD. . . . . . . . . . . . . . . . . . . . . 69 Conant Metal & Light. . . . . . . . . . . . . . . . . 52 Cornerstone Pub & Kitchen . . . . . . . . . . . . 80 Cushman Design Group . . . . . . . . . . . . . . . 76 Cynthia Knauf Landscape Design. . . . . . . . 83
VERMONT SYMPHONY ORCHESTRA
DiStefano Landscaping. . . . . . . . . . . . . . . . 32 ECCO Clothes. . . . . . . . . . . . . . . . . . . . 3 & 44 Echo Lake Aquarium. . . . . . . . . . . . . . . . . . 33 El Cortijo. . . . . . . . . . . . . . . . . . . . . . . . . . . 79 Flynn Theater . . . . . . . . . . . . . . . . . . . . . . . 82 Furchgott Sourdiffe Gallery. . . . . . . . . . . . . 45 Guild Tavern . . . . . . . . . . . . . . . . . . . . . . . . 79 Hickok & Boardman Insurance . . . . . . . . . . 62
May 2
Hickok & Boardman Realty. . . . . . Back cover
Masterworks: Burlington
Inside Out Gallery. . . . . . . . . . . . . . . . . . . . 52
To celebrate 80 years of beautiful music in beautiful venues, we have commissioned seven Vermont composers to write 80-second fanfares that will open each of our full-orchestra programs. We look forward to sharing great musical experiences with you all season long!
Inspire Kitchen Design . . . . . . . . . . . . . . . . 43
• Su Lian Tan: Langkawi Fanfare • Mendelssohn: Piano Concerto No. 1 • Bruckner: Symphony No. 4 “Romantic” Flynn Center, 8pm Please visit www.vso.org or call (800) VSO9293, ext. 10 for additional information.
advertisers inde x
J Morgans Steakhouse . . . . . . . . . . . . . . . . 80 Jess Boutique . . . . . . . . . . . . . . . . . . . . . . . 33 Kiss the Cook . . . . . . . . . . . . . . . . . . . . . . . 34 Koenig Cedar . . . . . . . . . . . . . . . . . . . . . . . 59 Lake Champlain Chocolates. . . . . . . . . . . . 14 Liebling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Red Hen Bakery and Café. . . . . . . . . . . . . . 80 Red House Building. . . . . . . . . . . . . . . . . . . 51 Rodd Roofing . . . . . . . . . . . . . . . . . . . . . . . 70 Sarducci’s Restaurant & Bar . . . . . . . . . . . . 80 Shelburne Meat Market . . . . . . . . . . . . . . . 85 Shelburne Vineyard and Tasting Room. . . . 44 Spellbound Vermont. . . . . . . . . . . . . . 45 & 51 SportStyle. . . . . . . . . . . . . . . . . . . . . . . . . . 73 St. Michael’s College. . . . . . . . . . . . . . . . . . 35 Stella Mae. . . . . . . . . . . . . . . . . . . . . . 11 & 45 Sweeney Design Build. . . . . . . . . . . . . . . . . 53 The Automaster. . . . . . . . . . . . . . . . . . . . . . 23 The Craftsmen Group. . . . . . . . . . . . . . . . . 41 The Farmhouse Tap & Grill. . . . . . . . . . . . . 80 The Mortgage Guy. . . . . . . . . . . . . . . . . . . 41 The Optical Center. . . . . . . . . . . . . . . . . . . 77 The Spot Restaurant. . . . . . . . . . . . . . 42 & 80 The Weather Hill Co.. . . . . . . . . . . . . . . . . . 61 Timberlane Dental Group. . . . . . . . . . . . . . 75 Tom Moore Builders . . . . . . Inside front cover Vermont Bed Store. . . . . . . . . . . . . . . . . . . . 2 Vermont Frame Game. . . . . . . . . . . . . . . . . 25 Vermont Furniture Designs. . . . . . . . . . . . . . 7 Vermont Naturopathic Clinic. . . . . . . . . . . . 63 Wake Robin. . . . . . . . . . . . . . . . . . . . . . . . . 76 Windjammer Restaurant. . . . . . . . . . . . . . . 80 Windows & Doors by Brownell. . . . . . . . . . 39 WND & WVS. . . . . . . . . . . . . . . . . . . . . . . . 61
Little Citizen . . . . . . . . . . . . . . . . . . . . . . . . 14
For more information about print and online advertising opportunities, contact John or Robin Gales at (802) 295-5295 or email coffeetablepublishing@comcast.net.
Spring 2015 / Best of Burlington 87
BURLINGTON BUZZ BY MIKE MORIN
A Conversation with
Don Mayer CEO of Small Dog Electronics
Small Dog Electronics started in your living room in 1994 with your small dog, Imelda, at your side. How do the themes of small dogs and selling computer products tie together? When I started Small Dog Electronics, I did not want to name the company “tech this” or “data that”—after all, the name “Apple” is not directly related to the technology they sell. In a different company, I was searching for a name, and an employee suggested Small Dog Electronics. I dismissed it out of hand. But there I was, starting a new company, and sitting on the hill by my house watching my small dogs play, I decided it was a great name. Small Dog has been known for its playful yet productive work environment. We try to create a family atmosphere, and with the dogs in the workplace, play becomes an important part of that. I can literally watch the dogs going from employee to employee seeking a treat or a pat, and I see the stress flow from that employee to the dog and dissipate with the wag of a tail. We spend a lot of our waking hours at work, so making it enjoyable almost always leads to increased productivity.
88 www.bestofburlingtonvt.com
You have three stores in Vermont and a fourth in Key West. Why Key West? Key West fit well into our demographic and market approach as a resort area, but it was a bit accidental to have ended up there. I jokingly asked the owner of the Apple Specialist store in Key West some dozen years ago to call me first if he ever wanted to sell, and we shook hands on an informal right of first refusal. When it came time for him to sell, he kept his word and called me, and we were able to make the deal to acquire the store. You’re an avid motorcyclist and gardener, and you have a hippo collection. How many hippos do you own? I think I have over 50 or 60 tattooed on my back from Bald Bill at Yankee Tattoo, but I have hippo statues, hippo golf clubs, hippo plates, hippo clocks, hippo beer taps, and probably close to 500 hippos to balance my wife Grace’s obsession with chickens. But ask me about motorcycles! I have an Indian Chieftain, a Victory Vision, and an electric motorcycle with a sidecar so I can take my bulldog Hammerhead with me. w
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