Best of Central Vermont - Winter 2015 by Best of Central Vermont

Central Vermont best of

winter 2015/2016 volume 4, no. 1

communities and lifestyle in the heart of the Green Mountains

the stowe derby a challenge for skiers and a delight for spectators

sarducciâ&#x20AC;&#x2122;s

the owner and the chef learn with your hands at

Yestermorrow

f e at u r e s

36 stowe derby 60 sarducciâ&#x20AC;&#x2122;s

The Owner and the Chef. By susan salter reynolds

Over 70 years of celebrating cross-country and alpine racing. By phyl newbeck

yestermorrow

Promoting Sustainability with Green Design and Construction. By pam hunt

Contents

Cover photo and photo this page by roger crowley

D E PA R T M E N T S

17 Publisher’s Note 18 online hub 20 Contributors 22 Occasions & About 26 Out by Cassie Horner

home for the holidays

30 decorating with wreaths get outside

42 great ways to enjoy the season outdoors inn touch

48 discover the firehouse inn

by nancy fontaine

bright ideas

54 alla vita – an olive oil tap room and trattoria by corey burdick

what’s cooking

72 a romantic new year’s eve dinner for two by susan nye

good neighbors

75 the vermont foodbank by pam hunt

dining & entertainment guide calendar

83 arts and entertainment 88 last glance

SPECIAL ADVERTISING SECTION

let it snow!

shopping and fun things to do in central vermont

54 75

Central Vermont best of

winter 2015/2016 | Volume 4 no.1

Coffee Table Publishing P.O. Box 1460, Quechee, VT 05059

(802) 295-5295

www.bestofcentralvt.com Publishers

Robin Gales John Gales Bob Frisch assistant Editor

Elaine Ambrose Art Director

Robbie Alterio Advertising Design

Hutchens Media, LLC Web Design

Locable Advertising

Robin Gales John Gales (802) 295-5295 coffeetablepublishing@comcast.net Keep us posted. Best of Central Vermont wants to hear from our readers. Correspondence may be addressed to letters to the editor, Best of Central Vermont, P.O. Box 1460, Quechee, VT 05059. Advertising inquiries may be made by emailing ctpublishing@ comcast.net or coffeetablepublishing@comcast.net. Best of Central Vermont is published quarterly by Coffee Table Publishing, LLC, ÂŠ2014. All rights reserved. Reproduction in whole or in part is strictly prohibited. Best of Central Vermont accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

best of central Vermont | winter 2015/2016

PUBLISHER’S note

Yes, we said it—and we mean it. While to some ears “happy” and “winter” may not harmonize all through this long season, winter, like all our seasons in Vermont, can be filled with beauty, and peace, and a quality of life matched by no other. We hope that you’ll find our winter issue an example of all of these. Winter in Central Vermont offers plenty of opportunities to get outside, discover new places, decorate the home, volunteer, and so much more. In this issue, we take a peek at all of these. For outside ideas, you’ll find a feature on making the best of winter outdoors including a list of fun things to do locally. Looking to volunteer? We also spotlight the Vermont Foodbank and the outstanding work its members do; you’ll find out how you can help too. For discoveries, how about joining friends for a relaxing glass of Chianti and an exquisite choice of Italian dishes at Sarducci’s in Montpelier? Carol and Chef Jeff invite you to enjoy a meal you’ll remember fondly—and you’re likely to find yourself making plans for your next visit. Speaking of Italian, if you’re going to whip up a Mediterranean dish or two, make sure you stop first at Alla Vita in downtown Montpelier for an incredible selection of cooking oils, salts, and spices—and if it happens to be lunchtime, the panini are well worth the visit! And there is a hidden gem in Barre that is just, well, cool! Who wouldn’t want to spend the night in a fire station? The Firehouse Inn, a completely renovated fire station with elegant rooms and unique décor, is our Inn Touch spotlight. We’re excited to share this find in Barre with you. So start a nice fire, grab your favorite throw, and explore the best that Central Vermont has to offer. Add a cup of cocoa and your favorite cookies for a real treat—who can resist a Thin Mint or Samoa? Oh, how do you get your favorite Girl Scout cookies? We’ve got that covered for you too in our Occasions section. To all our readers, Merry Christmas, Happy Hanukkah, and a Happy New Year! We hope that you make the most of this winter and all it has to offer.

John and Robin Gales Publishers

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@bestofcentralvt

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Yestermorrow Design/Build School

offers several popular courses, including timber framing, tiny house design, and carpentry for women. To learn more from Yestermorrow about the importance of transforming historic buildings, visit www.bestofcentralvt.com.

E DERBY STGEOW THELLEN FOR SKIERS AND A CHA SPECTATORS A DELIGHT FOR

UCCI’S CHEF SARD OWNER AND THE THE

YOUR HANDS LEARN WITH

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eNewsletter Sign up for our newsletter

bestofcentralvt.com What does our newsletter include? • A summary of our most popular articles and comments from our readers • Local event listings from our calendar • Special offers from Best of Central Vermont and local businesses • Exclusive insights into upcoming features and articles, and much more . . .

Sarducci’s Restaurant

Join us for a Q and A with Chef Jeff Butterfield of Sarducci’s Restaurant. You never know what you‘ll learn at www.bestofcentralvt.com.

Vermont Foodbank

Despite Vermont Foodbank’s many successes, the organization isn’t slowing down. Want to help? See the top 5 needs of the Vermont Foodbank at www.bestofcentralvt.com.

Join the conversation online . . .

bestofcentralvt.com Feel free to drop us a line at ryan@coffeetablepublishing.com, or share your comments on our site or on social media. You might even see your name in our next issue.

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CLICK ON OUR ONLINE CALENDAR TO SEE LOCAL EVENTS HAPPENING IN OUR COMMUNITY, AND YOU CAN ADD YOUR OWN EVENT FREE!

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co n t rib u to r s

Nancy Fontaine is a writer, editor, and librarian. Nancy works at Dartmouth College. She is also a book blogger and website manager and has been writing about the Connecticut River Upper Valley for the last several years. She lives in West Lebanon, New Hampshire, with her husband, and her hobbies include reading, quilting, skiing, and snorkeling

pam hunt is a freelance writer and editor in South Burlington, Vermont. When she’s not working with words, you can find her with her husband, bicycling on Green Mountain byways, skiing through the trees, or meandering up and down the hills of Burlington with their two dogs.

best of central Vermont | winter 2015/2016

Susan Salter Reynolds was a columnist and staff writer for the Los Angeles Times for 25 years, writing about books, the arts, travel, food, and culture. She lives in Barnard, Vermont, and is the editorial director for Harp & Co. Graphic Design and Marketing in Hanover, New Hampshire.

cassie horner is a writer, editor, and publisher, and the author of Lucy E.—Road to Victory, a historical novel. Her roots in Vermont go way back almost 200 years and inspire her love of the natural world and history. She lives in Plymouth, Vermont, with her husband and three dogs—an English Shepherd and two Dachshunds.

corey burdick has spent the past 12 years pursuing her passion for all things food and wine. She is a graduate of Mount Holyoke College and has received her WSET Level 2 certification from the Vermont Wine School. When she isn’t writing or cooking up something delicious with locally sourced foods, you can find her running, vintage treasure hunting, roller-skating or puddle jumping.

PHYL NEWBECK, A former flatlander from New York City, lives in Jericho where she has learned to stack a mean pile of firewood. When she’s not skiing, skating, bicycling, swimming or kayaking, she writes for several local weeklies, biweeklies, and monthlies. Phyl is the author of Virginia Hasn’t Always Been for Lovers: Interracial Marriage Bans and the Case of Richard and Mildred Loving.

o cc a si o ns

the sweet taste of success

Through October 14, 2015 Helen Day Art Center 90 Pond Street, Stowe helenday.com/exposed2015

Girl Scout cookie season begins in Vermont!

It’s that most wonderful time of the year—Girl Scout cookie season will soon be here! Cookie season launches on January 4, 2016, when troops from around the region gather for a cookie kickoff like no other. The Cookie Rally is the ultimate cookie party, where girls and adult volunteers get the chance to sample the latest products, participate in skill-building games, learn how to set motivating goals, share in the latest technology, and get a glimpse of the season’s sales incentives. This year’s Cookie Rallies will take place at several locations, including the St. Johnsbury School in St. Johnsbury, on January 9 from 10am to 12:30pm, and the Robert Miller Community Center in Burlington, on 22

best of central Vermont | winter 2015/2016

January 10 from 1 to 3:30pm. These enthusiastic young entrepreneurs will be learning essential life skills like goalsetting, decision-making, money management, people skills, and business ethics. From January through mid April, the Girl Scouts take cookie orders, and cookies are delivered in early March. You can order in person, and online with the new Digital Cookie Program giving the girls a hands-on lesson in e-commerce! Prices remain unchanged from last year, with seven varieties of the tasty treats retailing for $4.00 a box. Introduced last year, a new gluten-free option will be available

again in limited quantities; the Toffee-Tastic cookies are $5.00 a box. Proceeds from all sales go directly to local Girl Scout troops and programs. Girl Scouts of the Green and White Mountains serves just under 10,000 girls throughout New Hampshire and Vermont, and with the guidance of more than 4,000 dedicated volunteers, girls discover the fun, friendship, and power of girls together. For more information on this year’s Girl Scout Cookie Sale, visit the Girl Scouts of Green and White Mountains website at www.girlscoutsgwm.org or call (888) 4749686. You can also use the Girl Scout Cookie Locator app, http://littlebrowniebakers.com/ cookies/find-girl-scout-cookies-on-your-mobile-phone to find a booth sale near you. e

Mountain Road Marketplace 1/2 Mile of locally owned shops, galleries, restaurants, services, and more! Once Upon A Time Toys 1799 Mountain Road (802) 253-8319 www.stowetoys.com

Edelweiss 2251 Mountain Road www.facebook.com/edelwise-mountain-deli

Stowe Wine & Cheese Swirl Wine Bar 1799 Mountain Road (802) 253-8606 www.stowewineandcheese.com

Mountain Associates Realtors

Sunset Grille & Tap Room

Corner of Cape Cod Road and Mountain Road (802) 253-8518 www.mountainassociates.com

140 Cottage Club Road (802) 253-9281 www.sunsetgrillevt.com

Winterfell 1940 Mountain Road (802) 253-0130 www.winterfellvt.com

Darkside Snowboards of Stowe

Stowe Bowl

2160 Mountain Road (802) 253-0335 www.darksidesnowboards.com

Stowe Kitchen Piecasso 1899 Mountain Road (802) 253-4411 www.piecasso.com

1813 Stowe Mountain Road (802) 253-8050 www.stowekitchen.com

1613 Mountain Road (802) 253-7159 www.stowebowl.com

the heart of the Mountain Road Eat • Shop • Dine • Spa • Play • Stay • Drink • Dance • Laugh • Enjoy

Body Lounge 1799 Mountain Road (802) 253-7333 www.bodyloungevt.com

Pall Spera Company Realtors

Trail Heads & Edgewise

1800 Mountain Road (802) 253-9771 www.pallspera.com

1940 Mountain Road (802) 253-8883 www.edgewiseskiservice.com

Charlie B’s 1746 Mountain Road (802) 760-1096 www.charliebspub.com

Decisions, Decisions

The Spa at Stoweflake

1799 Mountain Road (802) 253-4183 www.facebook.com/decisionsdecisions

1746 Mountain Road (802) 760-1083 www.spaatstoweflake.com

Stoweflake Mountain Resort & Spa 1746 Mountain Road (800) 253-2232 www.stoweflake.com

Cactus Cafe 2160 Mountain Road (802) 253-7770 www.thecactuscafe.com

Green Envy Boutique 1800 Mountain Road (802) 253-2681 www.vermontenvy.com

Stowe Beverage Yellow Turtle 1799 Mountain Road (802) 253-4434 www.yellow-turtle.com

1880 Mountain Road (802) 253-4525 www.facebook.com/stowebeverage

green envy

o u t a nd a b o u t | by c a ssie H o rner

Edward L. Rubin Vermont: An Outsider’s Inside View

Left: Julia Barstow, 2012, Adamant. Above: Pinky Clark, Montpelier’s unofficial mayor, 2012. Above right: Elliott and Florence Morse, 2011, East Montpelier. Below right: Pie Breakfast, 2012, Montpelier.

Production designer, Emmy award winner, and internationally recognized photographer Edward L. Rubin lives a life firmly rooted in LA. He has traveled extensively, as his portfolio of photographs and his resume depict. Yet he “gets” the small, rural state of Vermont in a deep way. In his new book, Vermont: An Outsider’s Inside View, he has told a story in photographs of the people and places that make the state unique. His art mirrors many of the characteristics— the grit, the beauty, the homespun ways—of people living in Northern New England. Whether it’s Pinky Clark, known as the unofficial mayor of Montpelier; baking-class students at the New England Culinary Institute; a bookseller in Plainfield; or a seventhgeneration Vermonter, Edward interacts with each of them through his camera lens. His ability to engage so easily with people he didn’t know came as a surprise to him. He made a creative network like a lacey spider’s web as he found the courage to approach one after another of his subjects cold, asking if he could take their pictures. 26

best of central Vermont | winter 2015/2016

“This book can be described as investigative journalism, acute detective work, and a journey of self-discovery as an artist—everything I had never imagined when I decided to photograph Vermonters and the amazing place they live,” Edward says. In 1998, Edward made his first visit to Vermont, a place he knew of only in connection to its production of maple syrup. His trip to Montpelier had a purpose: he was doing production design for an independent film, Mud Season. The local film liaison was longtime Vermonter Elliott Morse. When Edward returned to Vermont in 2011, Elliott took him on a tour of the area. Edward, whose new artistic passion was photography, began to envision a book. The people he met, he writes, “. . . didn’t behave as if life were some kind of dress rehearsal; they were firmly rooted in the here and now.” Vermont: An Outsider’s Inside View honors the vision of these people and the place where they are rooted. The book is available at area bookstores, at www.fineartspress.com, and at amazon.com.

www.bestofcentralvt.com 27

o u t and abou t |

photos by Erika MitchelL

Spice on Snow Winter Festival

Music, Food, and Dance

best of central Vermont | winter 2015/2016

Clockwise from top: Patty Casey and Tom Mackenzie play at Fresh Tracks Vineyard for an opening event at Spice on Snow Festival. Pria and Kit of Australia play traditional music at Bagitos as a part of the Spice on Snow daytime series. Chef Bill Koucky prepares Cajun food for a catered meal at Spice on Snow.

Food, music, and dance All three come together at the sixth annual Spice on Snow Winter Music, Food, and Dance Festival, set for February 19–21 in downtown Montpelier. There will be concerts by nationally known performers, workshops for musicians and music lovers, Cajun food, and a big Cajun dance at Lost Nation Theater at City Hall. This year’s festival features the Cajun Country Revival and Foghorn Stringband. There will be Cajun-style cooking classes for the Friday and Saturday evening events. New to the festival in 2016 are kids’ events on Sunday. Children who participate in the after-school classes will give a performance. There will also be workshops for kids and families with Vermont singersongwriter Jon Gailmor. The event is the brainchild of the Summit School of Traditional Music and Culture, founded in 2007 in Montpelier by fiddler Katie Trautz and musician Rebecca Singer. The organization is a nonprofit dedicated to offering educational opportunities to learn traditional music and dance. After-school classes for kids are held at area schools, and adult classes are held at the Summit School’s Barre Street center. “We try to tie all cultural events together because we believe they are connected,” says Katie, who grew up in Cabot, Vermont, and loves traditional music. “Spice on Snow came out of my growing interest in Cajun music.” While visiting Louisiana, she noted that festivals include food, music, and dance. “I wanted to see the same thing in Vermont and figured that the middle of winter is the time we need spicy food and music!” For more information about the Summit School of Traditional Music and Culture, and Spice on Snow, visit www.summitschool.org. www.bestofcentralvt.com 29

Home for the Holidays Create a warm welcome Whether your entryway is rustic or grand, whether it opens into a farmhouse, chalet, or apartment, one thing’s for sure—it’s what family and friends see first when they come calling at holiday time. Seasonal decorations can be as simple as a fresh balsam wreath, or you can “theme” your décor, like our sled and ice skates shown here. Your doorway is an invitation to the warmth and fellowship to be found within. Frame it with a string of tiny, clear lights. Their warmth and elegance will spread cheer and help dispel the dark of December. If you have a porch, consider decorating a bench with pinecones and garland, or a bowl of big, brightly colored ornaments. A seasonal welcome mat and stair railings wrapped in simple garlands and berries look charming and invite your guests to come in and create memories.

best of central Vermont | winter 2015/2016

www.bestofcentralvt.com

“Symbolizing eternal hope, the wreath goes ’round and ’round, and where it starts or ends cannot be found.” —Anonymous 32

best of central Vermont | winter 2015/2016

www.bestofcentralvt.com

SPECIAL ADVERTISING SECTION

Let it Snow,

Shopping and fun things to do in Central Vermont!

Let it Snow, Let it Snow!

alla vita

An Olive Oil Taproom and Trattoria

We offer our customers the freshest, highest quality extra-virgin olive oils and aged balsamic vinegars from around the globe, with free samplings daily. We highlight these oils and vinegars in our healthy and delicious salads, panini, soups, fresh pasta, pestos & tapenade. Stop in today for lunch or a taste. 27 State Street Montpelier, VT (802) 225-6526 www.AllaVitaVermont.com

Copy World

Copy World can help you personalize any special gift! Canvas prints, photo calendars, and custom photo birthday cards make the perfect unique gifts for your loved ones. Copy World has great gift ideas for every budget. 59 North Main Street Barre, VT (802) 476-3615 www.CopyWorldVT.com Open 7 days a week

Mon, Tue, Thur & Fri 10–5 Wed 10–6 Sat 10–4 Lunch items available: Mon–Fri 11–2

Boutiliers Fine Art Materials & Custom Framing Fine custom framing since 1925 and we offer the finest art supplies from around the world. We can frame absolutely anything, from Great-Grandma’s favorite cooking spoons and your child’s schoolbus toy to wedding photos or that giant canvas you bought on your last vacation. We’ve done it all! We also lovingly reframe items that need updating, rehabilitation, or repair with the newest archival materials. Come discover the artist in you! 22 Church Street, 2nd Floor Burlington, VT (802) 864-5475 www.BoutiliersArt.com See us on Facebook Mon–Sat 10am–6pm Sun 12–5pm

Versa Spray-On Tanning at Fringe Salon No headaches, no lying in a booth over and over. The heated application hydrates the skin for longer lasting color. Book your space today for the VersaPro Spray Tanning. It takes only minutes to do, and it’s very affordable! Plus you can customize your tanning. Only the legs, only the face…NO Problem!! VersaPro is THE latest in tanning and you’re going to LOVE it! Call Tanja today to book your space. Vermont Shopping Plaza Barre-Montpelier Road Barre, VT (802) 249-2269

SPECIAL ADVERTISING SECTION

Yarn We have a new name and a new look, but we still offer exquisite yarns and superior service! Our shelves at Yarn in downtown Montpelier are filled with gorgeous yarns in a multitude of colors. We carry brands such as Berroco, Cascade, and Malabrigo plus Vermont-made products and a full selection of needles, hooks, notions, bags, buttons, and more. Come get inspired to knit, crochet, weave, or felt something amazing! 112 Main Street Montpelier, VT (802) 229-2444 www.YarnVT.com Mon–Fri 10am–5:30pm Sat 10am–4pm Sun Closed Other times by appointment

Commodities Natural Market Stowe’s new natural food store, Commodities Natural Market, located at 512 Mountain Road, is open 7 days a week. The store features fresh organic produce, groceries, gourmet and specialty foods, local cheeses and dairy products, freshly baked breads, a gigantic bulk selection, grab-and-go, an amazing selection of wines, craft beers and cider. 512 Mountain Road Stowe, VT (802) 253-4464 CommoditiesVT@gmail.com www.facebook.com/CommoditiesNaturalMarket

Smugglers’ Notch Distillery For the perfect gift, use mini bottles of our bourbon, vodka, gin, or rum for Vermont-inspired hospitality baskets, table favors, hostess gifts, and holiday stocking stuffers. Along with full-sized bottles, embossed shot glasses, bourbon peach jam, bourbon-barrel aged maple syrup, and flasks, they are ideal gifts to keep your family, colleagues, friends, or wedding party in great spirits! Barrel House & Tasting Room 2657 Waterbury Stowe Road Waterbury Center, VT Distillery Tasting Room 276 Main Street Jeffersonville, VT (802) 309-3077 www.SmugglersNotchDistillery.com Open daily at both locations 11am–5pm

Mon–Sat 8am–7pm Sun 8am–6pm

Salaam Boutique A fashion-savvy boutique on State Street, Montpelier, featuring our own locally made Salaam Line, as well as a fantastic selection of clothing, jewelry, and accessories for women by your favorite brands, such as Citizens of Humanity, Free People, and Lucky Brand. 40 State Street Montpelier, VT (802) 223-4300 www.SalaamClothing.com

Morse Farm Whether you’re sharing the taste of Vermont with friends and family across the country or across the street, Morse Farm has a selection of the finest Vermont products in gift combinations for any budget. Stop by or shop online. Sure, there’s the finest Vermont maple syrup you’ll ever taste, but there’s also much more to choose from. If you’re lucky enough to be in the area, stop by with the whole family for sugarhouse tours, the woodshed theater, maple trail, and more. 168 County Road Montpelier, VT (800) 242-2740 Maple@MorseFarm.com www.MorseFarm.com

din ing ou t | By Susan salter Reynolds

photo by Glenn Russell of the Free Press

Photos by jacquelyn potter, Courtesy of sarducciâ&#x20AC;&#x2122;s

Above: Chef Jeff Butterfield. In the dining room, the stage is set for hungry diners waiting for the doors to open. Right: This popular apple salad is filled with delicious locally grown bounty.

best of central Vermont | winter 2015/2016

Glenn Russell. Free Press

Sarducci’s

The Owner and the Chef A local establishment keeps diners happy and farmers busy!

It’s morning at Sarducci’s Restaurant and Bar in Montpelier. The pizza oven is roaring; the north branch of the Winooski River is rushing by beneath the windows; and the aroma of strong coffee fills the air.

he staff is surprisingly calm, considering that by the end of the day they will have prepared, cooked, and served over 450 meals from a traditional Italian/Mediterranean menu with a Vermont twist. It’s October, and Chef Jeff Butterfield, who has been at the restaurant for four years, is “moving into squashes, beets, and root vegetables. Good-bye tomatoes—very sad. I’ll work with anything seasonal,” he says. “That’s the magic of Vermont.”

A Recipe for Success Both Jeff and Sarducci’s original co-owner, Carol Paquette, are native Vermonters who hail from Montpelier. Each one left the state for a few years, but both were pulled back by the place and the people. Carol is clearly a front-of-the-house people person (one can guess that she is often the life of the party). She’s outgoing and very loyal to her staff, her restaurant, and her clientele. The www.bestofcentralvt.com 37

The well-appointed bar offers five local Vermont brews on tap and an eclectic mix of Vermont-distilled and familiar standbys, as well as an inspired cocktail menu.

Sarducci’s by the Numbers

restaurant is comfortable, but it also has a special-occasion feel, and many anniversaries and birthdays are celebrated here. Chef Jeff is more serious. He’s also understandably proud of the upscale but unpretentious food, the relationships he has developed with local farmers, and the family-friendly feeling of Sarducci’s. After graduating from NECI in 2006, he did some traveling and worked in other parts of the country, specializing in farm-totable cuisine, but he was a bit jaded. “This place,” he says, “really helped me reconnect with the food scene.” Carol grew up in Montpelier and got a degree in dental assistance from Champlain College. During her college years, she worked as a cocktail waitress at Nectar’s in Burlington and loved it. “It was chaotic, loud, and fun,” she recalls. After college, working as a waitress at Julio’s, she met Dorothy Korshak, part owner and hostess. They shared a shift.

Wanna Start a Restaurant? One day in 1993, Dorothy (then 43) asked Carol (then 35) if she wanted to open a restaurant. “If it’s in Montpelier,” said Carol. 38

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“These are my people.” They went to look at the one-time grainstorage building on the Winooski River at 3 Main Street, which had been home to Great American Salvage. Dorothy peered in the windows and said, “This is it.” Carol peered in the windows, saw the huge amount of work that would be required to turn the space into a restaurant, and said, “Are you sure?” Carol recalls, “Montpelier was desperate for restaurants in those years. In 1994 we were one of 13 restaurants; now we’re one of 57. And Italian was hot.” They named the restaurant Sarducci’s, in honor of the Saturday Night Live character, Guido Sarducci. The team undertook a tour of Italian restaurants in New York, Boston, and Chicago, and they came home with a menu. On opening night, January 19, 1994, the line was out the door. “We filled the place with 150 people—with no advertising,” Carol says. And it never stopped. On a busy summer night, Sarducci’s hosts 300-plus diners and during the week, 275. Lunches run from 130 to 150 diners. From January to May, the regulars include local families, business people, and politicians. But celebrities have

160 80 50 120 15–20

Pounds of chicken served in one week

Pounds of salmon served in one week

Pounds of scallops served in one week Pounds of Parmesan grated in one week

Pounds of fresh mixed greens served each day Amount of wood burned every three weeks:

1 cord Compost:

Over a ton a month

Clockwise: A delicious affogato features Arnie’s vanilla bean ice cream, espresso, shaved dark chocolate, and freshly whipped cream. Sarducci’s much-loved pescatore features mussels, shrimp, scallops, garlic, white wine, marinara, and fresh basil served over linguine. Red Hen Bakery delivers “Sarducci’s loaf,” baked fresh daily. Krista Simonds, front of the house manager, and Carol.

enjoyed meals at Sarducci’s too, including Luis Guzmán, Whoopi Goldberg, Willem Dafoe, Chef Emeril, and Rusty DeWees. Vermont’s governors have dined at Sarducci’s regularly since it opened. Peter Shumlin has been coming for decades. Senator Leahy and his wife Marcelle care regulars—Leahy says the pasta reminds him of his grandmother’s cooking. Senator Bill Doyle often enjoys the restaurant three times

a week. “He loves red onions—everything smothered in red onions and sautéed. We call it Doyle onions,” Jeff laughs. In 2014, to show its gratitude for the restaurant, the Vermont State Legislature issued Resolution No. R-289, authored by Senators Cummings, Doyle, and Pollina, which states in part: “Whereas, residents of, and visitors to, Montpelier have delighted in the delicious Italian-style cuisine which, for the

past two decades, Sarducci’s Restaurant and Bar has served to the public . . . the General Assembly congratulates Sarducci’s Restaurant and Bar on its 20th anniversary.” “Look at what you’ve done,” one regular, a businessman from Maine, frequently tells Carol. “There’s a fancy lady from New York. There’s a rapper from LA in a baseball cap. There’s a local farmer and his family. And they’re all happy!” www.bestofcentralvt.com 39

It Takes a Community Sarducci’s supports four Vermont farms on a weekly basis: Dog River Farm in Berlin, Bear Roots Farm in South Barre, Willow Brook Farm in Peacham, and Sunny Meadow Farm in Hardwick. All bread is delivered fresh seven days a week from the Red Hen Baking Company in Middlesex, Vermont. Sarducci’s much-loved cheesecake comes from Birchgrove Baking in Montpelier. The kiln-dried wood for the 24-hour pizza oven comes from Colton Enterprises in Pittsfield. The restaurant currently employs 65 people— many have been there for over 20 years and several started on opening day in 1994. Others have gone on to start their own restaurants. Carol loves the fact that she is able to hire so many local high school kids—and that many decide to pursue a career in food service. “I’ve received letters from these kids, saying ‘You changed my life,’” she says, “and that is truly gratifying.”

What? No Pescatore? Sarducci’s faces the same challenges as any other much-loved restaurant—when and how to change and refresh the menu without disappointing regulars. Carol admits she tends to want to keep the menu unchanged, but Chef Jeff wants to try new ideas now and then. The regular clientele, however, notices even the very smallest changes. “We once used half arugula and half basil in a pesto, and sure enough, someone noticed!” says Jeff. “If we change something on the menu or if we eliminate something, boy, do we hear about it,” adds Carol. “We have one regular customer who could not believe we eliminated the pasta pescatore.” The Sarducci Solution? “Any customer can order his or her favorite dish. Since the kitchen makes everything to order (including most sauces), this is not a problem. We can spoil everyone,” says Carol.

The Secret Sauce The relationship between Carol and Jeff is at the heart of Sarducci’s continued success. “I can’t cook,” admits Carol. “And Jeff is too shy to do the door.” Jeff parries, “I could do the door, but I wouldn’t want to.” “For years,” says Carol, “I’ve wanted to put a hamburger on the menu. My chefs had always said ‘No, that’s not Italian.’ Not only did Jeff say yes, but each week there’s a different special lunchtime hamburger on the menu— like blue cheese or pickled onion on a brioche bun—and 40

best of central Vermont | winter 2015/2016

for $12. With soup or a salad, it is, like everything at Sarducci’s, a very good deal. (Carol may regret her early decision to serve every meal with bread and every entreé with a salad, but there it is.) On a recent Saturday, Sarducci’s served dinner for 360 people. “All 360 left happy,” says Carol. Dorothy Korshak retired in December 2014, but Carol comes in Monday, Wednesday, and Friday from 10 to 4 and Thursday and Saturday nights. “It’s my party,” she laughs, “and everyone is welcome.”

Sarducci’s Restaurant 3 Main Street Montpelier, VT (802) 223-0229 www.sarduccis.com

online extra! Sarducci’s enjoys a well-earned reputation for always meeting its guests requests.

Join us for a Q and A with Chef Jeff Butterfield of Sarducci’s Restaurant. You never know what you‘ll learn at www.bestofcentralvt.com.

www.bestofcentralvt.com 41

ge t o u t d o o r s

Winter

Wonderland In Northern New England, dreary, damp winter days can sink a mood faster than the flu. We bake to warm the house, indulge in favorite comfort foods, and hunker down to wait out winter. But what a difference a day makes! When skies turn brilliant blue and the sun breaks out, we race for jackets, hats, mittens, and boots and tear outside to drink it in. Sullen moods give way to gales of laughter and shrieks of joy. Out come sleds, skates, skis, and snowshoes, and general merriment ensues. Snowpeople appear magically, as though theyâ&#x20AC;&#x2122;ve marched onto playgrounds and into yards overnight. To be the first to break a trail into the woods, whether on snowshoes or skis, rewards the walker with animal tracks and maybe a sighting of the seasonâ&#x20AC;&#x2122;s active woodland creatures. On such days, we are all children, and Vermont is heaven. 42

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www.bestofcentralvt.com

There is nothing in the world more beautiful than the forest clothed to its very hollows in snow. It is the still ecstasy of nature, wherein every spray, every blade of grass, every spire of reed, every intricacy of twig, is clad with radiance. â&#x20AC;&#x201D; William Sharp 44

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www.bestofcentralvt.com

go out and play! Gentle Giants in Stowe offers sleigh and carriage rides. Weather permitting, you and your special someone can take a sleigh or carriage ride any day beginning at 11am. Journey through a romantic covered bridge into the woods, and then enjoy the view of Mt. Mansfield. Belgian and Percheron draft horses pull your choice of vehicle, from an open Santa sleigh to an old-fashioned surrey. www.gentlegiantsrides.com The most popular sledding hill in Montpelier, Hubbard Park on Parkway Street is for sledding enthusiasts of all ages. Gentle sliding can be had on the smaller hills located to the right of and just above the main sledding hill. Sledders and snowboarders who perform jumps are allowed on the sides and top half of the hill only. How about a dogsled tour at Little River State Park in Waterbury with the beautiful huskies at October Siberians? The crew offers an interactive experience in sleds designed for two drivers, with the mushers maintaining full control. From a thrilling downhill run to a simple ride through the park, October Siberians will help you shake off the winter doldrums. www.octobersiberians.com Can’t wait for spring? Enjoy playing co-ed softball in the snow. You’ll get your blood flowing and burn off a pound or two of holiday treats and have fun for a great cause. “Freezing Fun for Families” has as its mission to alleviate the stress and financial hardships that accompany having a child battling cancer. To learn more, go to www.freezingfunforfamilies.com. Ole’s Cross Country Center in Warren features easy skiing right out the door with packed snow on 30 miles of trails for smooth gliding. The trails are evenly split between open fields and forest. Have lunch at Ole’s deli, then head back out on snowshoes and check out the 10 miles of trails just for snowshoeing (all for one rental fee). www.olesxc.com 46

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inn t ou c h | By Nancy Fontaine Photos by Roger Crowley

The Firehouse Inn a special place, meticulously restored

The front of the restored Firehouse Inn.

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Left: Valerie sits at an antique telephone switchboard that came from St. Michael’s College. Above: A few of the amenities guests of the Inn enjoy. Below: Sumptuous bed linens in the comfortable Chief’s Room.

n the heart of Barre, Vermont’s downtown stands a regal, two-story brick building, replete with clock tower and oversized

red doors—a classic firehouse. But inside you’ll find something else. The main floor houses the warm and welcoming Ladder 1 Grill and Pub in a spacious room with a soaring ceiling and many original features including the wood floor and paneling, the white subway tiles on the walls, and even the brass firemen’s pole. Firemaninspired antiques, memorabilia, pictures, and firefighting gear adorn nearly every surface. www.bestofcentralvt.com 49

Right: A comfortable living room in the Chief’s Suite includes an antique trunk. Opposite page: An antique red sofa in the Inn’s lounge.

Walk through the restaurant and go upstairs, and you’ll find the most unique aspect of the building—four amply sized efficiency hotel rooms. The granite countertops and eclectic, classy furnishings are all comfortable and inviting, but they don’t overshadow the history of this special place. Each room has a placard describing its original firehouse use; the hallways are decorated with pictures of fire chiefs and other firehouse scenes; and vintage touches abound.

It Started with Flowers How did Barre come to have a pub and hotel in its old firehouse? It all began with flowers. In 2007, Valerie White-Beaudet was looking for a new home for Flowers by Emslie & Company, a Barre staple founded in 1897 that Valerie owned from 2002 to 2014. The town had recently built a new fire station, and she saw that the old structure was for sale. “I looked at it and immediately wanted to buy it, but the realtor said there was this whole bidding process and a committee that would make the final decision. So I started the process.” Another interested party was the Kendall Hotel in Cambridge, Massachusetts, which is housed in a former fire station closely related to Barre’s. At the turn of the 20th century, when the town of Barre was looking to build a fire station, “a group of firefighters and elected town officials went on a tour of New England to find the perfect firehouse. They picked the Cambridge one as a model,” Valerie says. “They even used the same blueprints! The only differences are the side of the tower, the subway tiles, and the big, red ornate doors in Barre.” The Kendall Hotel decided not to pursue the purchase. Still, the process did not immediately go in Valerie’s favor; a late bid nearly cost her the purchase. “I had my loan pre-approved from my bank. I had a viable 50

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plan. I had my contractors ready to go. But it was all stalled because the committee had received another bid, even though the bids were closed. So I had to go to the town council meeting that night and fight for it. It took a few council meetings, but after a vote of 5 to 4, we got it,” she says.

A Restoration and a Transformation After she closed the sale, Valerie began renovations, meticulously restoring the building so it would qualify for a Vermont Downtown and Village Tax Credit, the state’s historic tax credit program. “I was able to get a letter of support from our mayor as well as from Lieutenant Governor Phil Scott,” she says. “The Lieutenant Governor and his wife dine in our restaurant, and he has seen the place transform firsthand over the years.” When the renovations were completed, Valerie leased office space on the second www.bestofcentralvt.com 51

Relaxed outdoor seating for dining in warmer seasons.

floor, with the flower business and the Ladder 1 Grill on the first floor. She later expanded the Grill and moved the flower business nearby. A hotel was not originally in Valerie’s plans, but she had stayed at the Kendall a couple of times after attending Red Sox games. It occurred to her after one of these stays that she could do the same thing. As with her first renovation, she received historic tax credits, allowing her to add such touches as glass cupboard doors in the rooms’ kitchenettes. Nobody can accuse Valerie of sitting on her laurels; she decided to appear on the television show Hotel Showdown. Although she didn’t win, she stole the show and had a great time. “I totally bonded with the camera crew,” she says. “It was awesome, incredible, and exciting, and I would totally do it again. I want them to come back.”

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Ladder 1 Grill and Pub, Where Heroes Are Made Not only a great place to eat but also a tribute to firefighters, Ladder 1 might be Barre’s best-kept secret. Many menu items are named for firefighters both past and present. The walls are festooned with firefighting memorabilia, and “people come from all over and bring shirts, patches—you name it,” says Valerie. Named the Vermont Small Business Association (SBA) Restaurant of the Year in 2011, the Grill hosts specialty evenings, such as Italian Night and Mexican Night, and always has glutenfree choices on the menu. It’s easy to see why Valerie was given a special spirit award by the SBA in 2010— she gets Ladder 1 “totally decked out” for holidays. For Christmas, she goes all out, decorating a dozen trees. She leaves everything up through January, so there’s plenty of time for everyone to enjoy it all. Everything Valerie does is thoughtfully aimed toward the welcoming atmosphere of Ladder 1. “Someone could come in a suit and tie and somebody else in pajamas, and it all fits. We’re not uptight at all,” she adds.

Asked how she keeps things humming, “I put money back into the place,” Valerie says, “and I have a great staff in the kitchen, the front of the house, and the hotel. They take care of me, and I take care of them.”

The Firehouse Inn Firehouse at Barre 8 South Main Street Barre, VT www.firehouseinnvermont.com www.bestofcentralvt.com 53

in s t or e | by corey burdick Photos by Roger Crowley

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alla vita

A n O l i v e O i l Ta p r o o m a n d T r at to r i a

where life tastes better

hether you live and work in central Vermont or simply enjoy passing through on leisurely drives, there are numerous local shops to explore, offering everything from

vintage clothing to stationery. But if youâ&#x20AC;&#x2122;re looking for something really special, or lunchtime rolls around and you want something fresh, delicious, and a little different, be sure to check out the Alla Vita Olive Oil Taproom and Trattoria. www.bestofcentralvt.com 55

Right: Balsamic vinegars on tap in bright stainless steel containers are ready for tasting. Opposite left: Natural sea salts are available for tasting and also packaged for convenient purchasing. Top right: For gift giving or for your own table, beautiful locally made pottery by Elmira Behzadikia of Montpelier can be purchased at Alla Vita. Bottom right: Made by Alla Vita, a variety of fresh, delicious pasta is available in the refrigerated space.

Alla Vita opened February 28, 2014 at 27 State Street in Montpelier. Owners Adrienne Brownlee and Christina Ebersole, both of whom have lived in Montpelier for over 20 years, had been collaborators for more than 15 years in their roles as PTO presidents, parent coordinators for sports teams, and mothers when they decided the time was right to launch their own business. Christina and Adrienne both have backgrounds in finance, plus a passion for preparing and eating healthy, flavorful foods, and so the concept for Alla Vita emerged. The women chose their location as much for convenience as for its seamless fit with other offerings nearby. Adrienne and Christina love the “try before you buy” concept, and they thought an oil and vinegar shop would align well with a lunch business. It would also give them an opportunity to showcase the products they were using in their own cooking.

A Little Slice of Tuscany In Italian, alla vita is a toast that means “to life.” Christina explains, “Our goal is to offer our customers an enjoyable experience while helping them choose fresh, unique, healthful products to enhance the flavor [of their foods] and the quality of their lives.” When you enter Alla Vita, the first thing you might notice is the atmosphere—welcoming and relaxing, with soothing reds and golds enveloping the space, warm lighting, exposed brick walls, distressed terra cotta tile flooring, and prints and photographs depicting the olive harvest. A fountain fea56

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turing Poseidon provides the restful sound of flowing water, while exposed ceiling pipes and antique farm tables lend a rustic quality. In fact, walking into Alla Vita is a bit like strolling into a little slice of Tuscany in downtown Montpelier! Customers are invited to taste the oils and vinegars and to take a sensory tour around the world. The selection at Alla Vita includes

at least eight varietal extra-virgin olive oils, ten natural flavor-fused and infused extravirgin olive oils, five specialty oils that include white truffle oil and butternut squash seed oil, and twenty balsamics stored in stainless steel containers and bottled fresh on site. During the week, lunch items are available from 11am to 2pm. Lunches are prepared on site and include chopped salads,

panini, and soups, with a menu that changes weekly. You’ll feel good not only about supporting a local business but also local food purveyors including Red Hen Baking Company, Black River Produce, Klinger’s Bread Company, Maplebrook Farm, the Vermont Creamery, and North Country Smokehouse. Christina and Adrienne like sourcing products of the highest quality

and seek out local, organic, and sustainable offerings when possible.

Local and Global Wares The range of products offered in the store is vast—Alla Vita carries over 40 oils and balsamic vinegars alone! All of the oils are extravirgin cold pressed and sourced from around the world. All of the balsamic vinegars are

from Modena, Italy. The oils and vinegars are supplied by Veronica Foods, which has relationships with producers around the world, and the 15 varieties of sea salt are supplied by the Sea Salt Superstore. Need a gift for someone on your holiday list who loves to cook and those who love to eat? Alla Vita is the place to go. The oils, vinegars, sea salts, and maple products are also www.bestofcentralvt.com 57

available for purchase through Alla Vita’s website. Other items include products from Tonewood Maple located in Mad River Valley, smoked maple syrup from Sugar Bob’s Finest Kind (Londonderry, Vermont), Kent’s Corner Sugarhouse Bourbon Barrel Aged maple syrup (Calais, Vermont), over 70 unique wines, Sonoma Syrup Company’s infused simple syrups, local pottery and breadboards, custom-made solid wood bottle caddies and Lazy Susans for the oils and vinegars, bamboo salt boxes, house-made pestos, tapenade, salsas, pasta, and sauces.

To Good Health! That’s another popular toast, and extravirgin olive oil, a staple of the well-reputed Mediterranean diet for centuries, has been in the research spotlight lately. The main type of fat in all kinds of olive oil is monounsaturated fatty acids (MUFAs), considered a healthy dietary fat. Numerous studies by scientists worldwide have demonstrated its value for human health, and its benefits appear to be extensive. MUFAs help prevent the buildup of plaque in the arteries, which can lead to a blockage and increase the risk of a stroke or heart attack. In addition, olive oil appears to lower LDL (“bad” cholesterol), while protecting the levels of HDL (“good” cholesterol). Researchers have also found that polyphenols, components of olive oil that act like antioxidants, and oleic acid, a fatty acid, can lower systolic and diastolic blood pressure. A number of olive oil’s health benefits may come from more than 30 plant compounds it contains. It’s rich in antioxidants and naturally occurring organic chemicals known as phytonutrients that help prevent disease and maintain health. Because these compounds also have anti-inflammatory effects, they may even protect against some types of cancer. Emerging research even appears to suggest that olive oil may help protect the central nervous system and brain, reducing the risk of cognitive decline and dementia, Alzheimer’s, and Parkinson’s disease. 58

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Enjoy lunch al fresca when the weather permits.

While Adrienne and Christina are happy with how their vision has been realized, that hasn’t stopped them from looking ahead. “We hope to further expand into the wedding favor and corporate gift markets with our oils and vinegars; cement our reputation as a fun destination where customers bring families, friends, and out-of-town guests to sample products and have lunch; and become better known for both our high-end unique wines and our exceptional value wines for everyday consumption,” Adrienne adds.

alla vita 27 State Street Montpelier, VT (802) 225-6526 www.allavitavermont.com

www.bestofcentralvt.com 59

By Phyl Newbeck

| Photos by mike hitelman

Festive costumes are just as important as skiing ability for many of the younger racers who travel with schools and clubs from all over New England to be a part of this unique event. 2015 saw its fair share of crashes down the 4-mile Toll Road. Dartmouth ski-team racer Zach Goldbergâ&#x20AC;&#x2122;s wipeout on the hairpin was a crowd pleaser. Despite losing a few seconds dusting off snow, he finished the 20km race in 56.21 minutes, good enough for 19th place in the freestyle race!

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A challenge for skiers and a delight for spectators

The Stowe Derby

ver seven decades ago, two European-born skiers challenged each other to race from the top of Mt. Mansfield to the village of Stowe to determine who

was the best skier overall. Austrian Sepp Ruschp, an alpine racer who was working as the head of the Stowe ski school, beat out Norwegian Nordic racer Erling Strom, and a race was born. This yearâ&#x20AC;&#x2122;s iteration will take place on February 28. www.bestofcentralvt.com 61

Pudio. Et utam repudita is etur accabo. Sometimes, easy does it! Mint omnis derum comniet am quo voloreh Racer Alexandra Saunders enimolut exceptati te dolor aut officit, eicate of Burlington, Vermont, quam, evelessima nos et que mint volupta masters the wedge turns. que veribus ditatias aliquibus. Or100 mod moluptia Over Fatquid Bikers rallied vendi que aut alici verunt et aborem for theaciet first edition of theex expelia num venimint iniscip samust, comnimusam estium utas 14km Fat Derby. They conseria nam, etur autent qui re, consecab lined up at the start, five by five, to be sent off every 30 seconds. The soft snow conditions made it a humbling experience for some, but also a memorable one that Ed Baker and most other racers have promised to be back for in 2016.

The Stowe Derby has grown from two men to hundreds of racers, ranging from recreational skiers to NCAA champions, all of whom race the combined downhill and crosscountry course on one set of skis. The course is 20 kilometers with a vertical drop of over 2,600 feet, traveling down Stowe Mountain Resort’s Toll Road to the Stowe Recreation Path and ending in the village. Although in its early years many competitors tackled the race with their heavy alpine gear, of late most skiers use Nordic equipment, with many choosing skate skis for the challenge.

Derby Girl Pascale Savard, who holds the unofficial title of “Derby Girl” for her role in organizing the event, says alpine skis have been almost completely abandoned by competitors. “The reality is that the last 10 kilometers are on the Rec Path, which is mostly flat,” she says. “If you have to push yourself on alpine skis, you’re working harder than someone competing on cross-country skis.” Pascale notes that there is one regular competitor who does the course on his split board—a snowboard that divides into two parts for flatter terrain—as well as two young skiers from the Trapp Family Lodge 62

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who race on tandem skis. Based on conditions, the course varies from year to year, but Pascale says the fastest time ever was just over 40 minutes. “Conditions play a big role,” she says. “If there is a lot of snow, the times will be five to six minutes slower.” The Derby has been cancelled only twice, but occasionally the course has had to be altered due to lack of snow. By contrast, large snowfalls have preceded the race for the last three years, which made it harder for those in the front of the pack. In 2015, eight inches of fluffy white powder fell before the start of the race. The first skiers down the course kept crashing as their Nordic skis got caught in the loose powder.

Different Strokes for Different Folks There are several different categories for the race. At 8:30am, there is a flat six-kilometer course on the recreation path for children and those who don’t want to take part in the downhill portion. Two hours later, the freestyle division starts from the top of the mountain. Those entering that portion of the race may use any kind of equipment they choose. Since the skiers tend to bump up the course, groomers smooth it out for the classic

race, which begins at noon and is restricted to those who will be racing using only classic cross-country skis and techniques. There is also a category called the Derby Meister for those who wish to race both disciplines, and it attracts up to 50 masochists. The Stowe Derby marked its 70th running in 2015, so Pascale initiated a new division for “fat bikes”—bicycles designed for riding in snow. Last year, over 100 cyclists participated. The riders don’t start at the very top of the course, but they still have a good section of downhill. Last year, some of the faster cyclists overtook the slower skiers, so this year the fat bikes will begin their descent at 2:30pm. The Fat Meister category is for those who wish to take part in both the freestyle and the fat-bike races. Robyn Anderson of Stowe, 28, has been competing in the Derby for the last 15 years. In all but her first year, she took part in the Derby Meister competition. “I love having that option,” she says. “You have to skate, arrange your transportation, and get back up the mountain, which isn’t that easy since the recreation path crosses the road and traffic is blocked. You have to figure out the best way to cross and then change your clothes, wax your skis, and get to the start about two minutes before you have to race again. It’s really a huge sense of accomplishment.” Robyn has Cap Chenoweth to thank for the Derby Meister. Around 1990, he and some friends asked permission to race in both the classic and the freestyle event, and their successful completion of the route led to its becoming an official part of the race. Cap has been involved in the Derby for over four decades, first as a racer and the last few years as the volunteer starter. He believes his total of 32 races (which will grow if he races again this year) may be one of the highest of any racer.

Madcap Mayhem “Everyone who does the Derby gets Derby Fever,” says Cap. “It makes you do things like forget your skis or bring two left boots.” At the starting line, Cap has witnessed all kinds of disorganization among the racers. “They won’t have their gloves, or they’ll still be wearing their sweatshirts,” he says. “That, in itself, is quite a show.” www.bestofcentralvt.com 63

The â&#x20AC;&#x153;lost and foundâ&#x20AC;? after the event tells its own story about the course conditions. Numerous hats, broken poles and baskets, phones, and multiple pairs of sunglasses and goggles are usually collected by the ski patrol after skiers blaze down the mountain. Wearing number 494, Jayme Watson of Stowe attacks a turn a little too aggressively, perhaps forgetting he was sporting nordic skis and not his edgier alpine gear.

Cap notes that the Derby has declined in popularity since its heyday in the late 1970s and early â&#x20AC;&#x2122;80s when it attracted close to 1,000 participants ranging from ex-Olympians to tourists who would stop for a glass of wine along the way. He blames the advent of skate skiing with having intimidated recreational racers into abandoning the race. Cap says the skate skiers outnumber those on classic gear by a roughly three-to-two margin. In the past, skiers used to stop midway to change the wax on their skis, but the advent of waxless skis has mostly eliminated that interruption. It is still a challenge for skiers to switch from holding on for dear life on the downhill part of the course to pushing their way through the flats and uphill sections at the bottom. 64

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Bring Cowbells! Pascale says the most exciting area to watch the spectator-friendly race is a hairpin turn on the mountainside. Onlookers can position themselves on the pitch right after the intersection of the Toll Road with Sunrise Trail. Many viewers get there early and bring

cowbells and whistles. An easier-to-reach vantage point is along the recreation path, where tired skiers push their way down the homestretch with Mt. Mansfield in the background. Although the hairpin turn is most frequently cited as the major crash site, Cap

says the carnage begins early on. “The first three turns are always a massive pile-up,” he says. “Four out of the first five will crash, and by the time the hundredth racer goes by, there are big gully piles and you’re just hanging on to the corners.” Cap says that, although there have been a number of spectacular crashes, there have been no serious injuries at the Derby. “You’re going downhill with skinny skis and no metal edges, so you have end-over-end crashes depending on the conditions. If there’s a lot of snow the night before [the race], you might see a lump on the side of the trail and suddenly a head will poke out. It’s almost a sport to see how many tracks go into the woods and end up in a pile.”

A Tradition Among Serious Skiers Robyn is a serious ski racer, but she always makes room in her schedule for the Stowe Derby. “It’s a local event and it goes to support local skiers,” she says. “You see people of all ages. I have a whole group of friends who started racing the Derby with me when we were in college. Everyone rallies for the Derby, no matter what the weather is.” “The Derby is a big thing to look forward to,” says Cap, “but there is trepidation no matter how good a skier you are. People will fall a lot, and they’ll finish with broken skis and scraped foreheads if it’s icy. People have finished the race on half skis.” Although there are fewer recreational racers than there used to be, Cap still sees a wide range of skiers from the very good to the “probably shouldn’t be doing it, but it’s good that they are.” Like Robyn, he notes that the Derby is one event that people participate in regardless of the weather. “There will be people frozen at the end in their skinny suits,” he says. “You’ll see people with horrendous dangling snot-filled icicles, but it’s always a treat to finish because then it’s a big party.” This will be Pascale’s 25th year as Derby Girl, and she hopes to stay involved with the event. “It’s a lot of work, but it’s so rewarding to see everyone have such a good time,” she says. “It’s a classic event, and you have to be a part of it to understand how thrilling it is to cross that finish line. I love to hear people’s experiences at the finish—the good, the bad, and the ugly.” To learn more about the race, go to www.stowederby.com. e www.bestofcentralvt.com 65

By Pam Hunt

Learn with your hands at Students from Yestermorrowâ&#x20AC;&#x2122;s Public Interest Design/Build class put the finishing touches on a bridge they constructed for Green Mountain College in Poultney, Vermont. Opposite: The entrance to Yestermorrow Design/Build School in Waitsfield, Vermont.

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Yestermorrow

Promoting sustainability and green design and construction for the world

he Yestermorrow Design/Build School in Waitsfield stands quiet—if only momentarily. Classes have finished for the day, and in the workshop

below the main building’s lobby, students sweep up the piney sawdust scattered around the workbenches. The remains of a typical college dinner—pizza slices on greasy paper plates—rest next to a collection of handcarved spoons, their surfaces as smooth as glass, yet exuding the warmth that comes only from wood. Just inside the front door, a world map sports pushpins, indicating the hometowns of the school’s student body. Thick clusters of pinheads sprout from New England, Quebec, and New York, as well as from California, Colorado, and Oregon and even places in Europe, South and Central America, Asia, Africa, and Oceania. www.bestofcentralvt.com 67

Pudio. Et utam repudita is etur accabo. Mint omnis derum comniet am quo voloreh enimolut exceptati te dolor aut officit, eicate quam, evelessima nos et que mint volupta que veribus ditatias aliquibus. Or mod quid moluptia vendi que aut alici verunt aciet et aborem ex expelia num venimint iniscip samust, comnimusam estium utas conseria nam, etur autent qui re, consecab

Students from Every Continent Since its founding in 1980 by a group of architects who wanted to share their knowledge through an integrated, hands-on process, Yestermorrow has become an internationally known educational destination and one of the few in the United States that teaches both design and construction skills. In the 1990s, the school purchased the former Alpen Inn on Main Street, creating its permanent home on a 38-acre campus that includes the original building as well as cabins, a yurt, and tent platforms, all built by students and instructors. True to its mission of promoting sustainability, the facility boasts solar power, composting toilets, and an earthen oven, among other environmentally friendly features. Yestermorrow attracts students from every US state and Canadian province, as well as from every continent—“except Antarctica!”—says Dave Thurlow, the school’s development and communications director. Although many students choose to take their newfound skills back to their communities, some do stay in Vermont and continue their studies after their initial time on campus. As Dave explains, “Yestermorrow has that kind of draw and reputation.” 68

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Enrollment has grown in recent years. Dave attributes some of the increase to the school’s emphasis on longer certificate programs and to the semester-length study in sustainable design and building. In addition, instructors offer several highly popular shorter courses, including timber framing, tiny house design, and carpentry for women, more often throughout the year. Dave also credits Yestermorrow’s extensive social media presence, the rebounding economy, and the seamless online registration process—part of the school’s paper-free initiative—for boosting interest in the programs.

Hands-On Learning for Credit Opposite: Students of various ages learn together in the Public Interest Design/Build class. Above: Yestermorrow students constructed a small home in a twoweek Tiny House Design/Build course. Right top: In a Solar Electric Design and Installation course, students master hands-on skills. Right below: Woodworking classes include shorter weekend and week-long workshops as well as an immersive 11-week certificate program.

Each fall, the semester program, for which students earn 15 academic credits granted by the University of Massachusetts at Amherst, combines lectures, studio time, and jobsite work to provide hands-on experience in green design and construction. Students spend the 17 weeks of the program working toward the completion of a group project from blueprint to final construction. Because these projects are intended for real-world use rather than being just theoretical, planning and design must include financial considerations and the limitations of the actual geography that will host the final creation. The completed design/build works of recent terms have included tiny houses—both portable and stationary.

Sustainable Growth Now, to accommodate its growing enrollment, the school is taking on its biggest project yet—improving and expanding the campus to provide a topnotch experience while keeping the environmental impact of student life and instruction as low as possible. The master plan for this growth comprises several phases, the first of which is currently in the planning stage. This initial step, which also represents the school’s top priority in bettering the campus, involves designing and constructing a building to house a classroom, a workshop, and dormitory space for 16 students, with the www.bestofcentralvt.com 69

overarching goal of bringing the semester-long program completely on site. Six meetings will cover various aspects of fulfilling the master plan, such as designing the actual building and the mechanical systems, considering aesthetics, and involving students in the process. The plan has been in the works for a couple of years, and ground is not expected to be broken on the new facility until at least August 2016. Rob Bast of Bast & Rood Architects and one of the meetings’ facilitators explains that the design team wants “the Yestermorrow community to have full input” on the process. Thorough discussion and planning sessions allow “everyone’s voice to be heard.”

Ongoing Work Though the master plan represents an immense undertaking, it’s not the only creative work going on at Yestermorrow. “We do a variety of small community projects each year,” says Dave, “some of which are taken over by the organization where the structure will live.” These works include several picnic pavilions, a bus shelter, garden sheds, timberframe barns, and wooden bridges. In addition, students and instructors also take on interior projects, such as residential cabinetry and concrete countertops. Yestermorrow lives up to its collaborative mission of including designers, builders, and occupants on any and all projects. Whether students wish to learn how to build a chair, design and construct a cob house, or just acquire general masonry skills, the school’s instructors and staff will help to ensure success and encourage students to learn with their hands in order to make a positive impact on their communities.

Yestermorrow Design/Build School 7865 Main Street Waitsfield, VT (802) 496-5545 www.yestermorrow.org

online extra! To learn more from Yestermorrow about the importance of transforming historic buildings, visit www.bestofcentralvt.com.

best of central Vermont | winter 2015/2016

d ining in

by sus a n n y e

Welcome

New Year the

By now, you’ve done it all. One year, you ushered in the New Year in an elegant ballroom, another in a crowded rec room, and once in that rustic dining room in a rambling old inn. You’ve watched the ball drop in Times Square, seen fireworks explode over Boston Harbor, and danced around a bonfire in your neighbor’s backyard. In black tie or blue jeans, you joined your nearest and dearest and several others for a champagne toast and a rousing chorus of “Auld Lang Syne.” At one time or another, you’ve celebrated with a sledding party, a skating party, and a ski area’s torchlight parade. But not this year! This New Year’s Eve you’ve planned for a romantic dinner at home. Put on your apron, turn on some dancing music, and cook your way around the kitchen. Here are two exquisite European dinners to enjoy—one inspired by a cozy Parisian bistro, the other by a lakeside inn in Northern Italy. Celebrate with one on New Year’s Eve and the other on Valentine’s Day!

Café de Paris Filet Mignon with Roasted Mushrooms, Leeks, and Pearl Onions

with a

Cozy Romantic Dinner for Two

An Evening in Paris

Serves 2 2 beef tenderloin steaks (filets mignons), about 1K-inches thick and 4–6 oz each Sea salt and freshly ground pepper Olive oil Café de Paris Butter (recipe follows) Roasted Mushrooms, Leeks, and Pearl Onions (recipe follows) 1. Generously season the steaks with salt and pepper. Heat a little olive oil in a heavy skillet over medium high heat. Put the steaks in the skillet and cook until nicely browned on both sides and cooked through, 2–3 minutes per side for rare and 3–4 minutes per side for medium-rare. 2. Transfer the steaks to individual plates and top with a generous pat of Café de Paris Butter. Serve with Roasted Mushrooms, Leeks, and Pearl Onions.

Roasted Mushrooms, Leeks & Pearl Onions

6–8 oz whole mushrooms, trimmed 4 oz frozen pearl onions Olive oil Sherry vinegar 1 tsp fresh thyme leaves Kosher salt and freshly ground pepper 1–2 leeks, dark green tops removed, trimmed and cut in half lengthwise* K cup chicken broth 1 clove garlic, minced 1. Preheat the oven to 375°. 2. Put the mushrooms, onions, and leeks in an ovenproof skillet. Lightly coat with equal parts olive oil and vinegar, sprinkle with thyme, salt and pepper and toss to combine. Add the chicken stock. Roast the vegetables at 375° for 30 minutes, stirring a few times. 3. Add the garlic and toss to combine. Continue roasting until the vegetables are nicely browned and tender, about 10–15 minutes more. * When you trim the ends, leave the root ball intact so the leaves stay together. Cut leeks in half lengthwise, gently rinse with cold water, and pat dry.

best of central Vermont | winter 2015/2016

New Year’s Eve in 1 Italian Lake Country

Café de Paris Butter

8 oz (2 sticks) unsalted butter, at room temperature 2–3 Tbsp finely minced shallot 1 tsp anchovy paste 1–2 cloves garlic, finely minced N cup dry white wine 1 Tbsp cognac 1 Tbsp fresh lemon juice 2 Tbsp fresh chopped parsley 1 Tbsp fresh chopped tarragon 1 tsp fresh thyme 2 tsp Dijon mustard K tsp Worcestershire sauce 1 tsp salt K tsp curry powder K tsp paprika N tsp freshly ground pepper 1. Melt 1–2 Tbsp butter in a small skillet over medium heat; add the shallot and anchovy paste. Sauté until the

shallot just starts to become translucent. Add the garlic and cook for 1 minute. Add the white wine and simmer until the pan is almost dry. Remove from the heat and stir in the cognac. Cool to room temperature. 2. Transfer the shallot mixture to a bowl, add the remaining butter, lemon juice, herbs, mustard, Worcestershire sauce and spices, and beat with an electric mixer until well combined. 3. Divide the butter in half, place each half onto a sheet of parchment paper or plastic wrap, and roll into logs. If the mixture is too soft to roll, refrigerate it for 20–30 minutes. Wrap the butter and refrigerate until ready to use. 4. This recipe makes enough butter for 12–16 servings. Tip: cut extra butter into pats, wrap individually, and store in the freezer.

Lemon Risotto with Spinach and Roasted Shrimp Serves 2 Olive oil K small onion, finely chopped M cups Arborio rice L cup dry white wine Kosher salt and freshly ground pepper About 2 cups chicken broth, hot Pinch nutmeg Grated zest and juice of K lemon 5-6 oz baby spinach, roughly chopped 1 Tbsp butter N cup grated ParmigianoReggiano cheese Roasted Shrimp (recipe follows) 1. Heat a little olive oil in a heavy saucepan. Add the onion and cook over medium heat until translucent. Stir in the rice and sauté for 2–3 minutes. 2. Add the wine, season with salt and pepper and simmer, stirring often, until the wine is absorbed. One-half cup at a time, add the broth and continue to simmer and stir until the rice is al dente, about 15 minutes. 3. Stir in the nutmeg, lemon juice, and grated zest. Fold in the spinach. Continue simmering and stirring until the spinach wilts. Stir in the cheese and butter and season with salt and pepper to taste. 4. To serve: ladle risotto into shallow bowls and top with shrimp.

www.bestofcentralvt.com

Roasted Shrimp

1 Tbsp olive oil Grated zest and juice of K lemon 2 Tbsp dry white wine 1 tsp minced garlic Dash hot pepper sauce Sea salt and freshly ground pepper to taste 8–12 oz jumbo or extra-jumbo shrimp 1. Preheat the oven to 425°. 2. Put the olive oil, lemon juice and zest, wine, garlic and hot sauce in a bowl and whisk to combine. Add the shrimp, season with salt and pepper and toss to combine. Let the shrimp marinade for about 10 minutes. 3. Place the shrimp in an ovenproof skillet in a single layer and roast at 425° for 5 minutes or until the shrimp are cooked through and opaque. Don’t overcook.

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By pam hunt Photos Courtesy of vermont foodbank

Keeping hunger at bay The Vermont Foodbank shows no signs of slowing down In a state touted for its abundance of local food, it’s surprising that the Vermont Foodbank even exists. Unfortunately, as the bright-orange spoons sprouting from the statehouse lawn at the end of September attested, the nearly 30-year-old organization continues to have plenty of work to do to ensure food security for many in the Green Mountain State. The vastness of the autumnal display in Montpelier caught onlookers’ attention, particularly when they learned that the 15,300 utensils represented just a tenth of the 153,000 Vermonters who rely on the group’s free food each year to survive. www.bestofcentralvt.com 75

Previous page: Produce displays at a VT Fresh site. Food shelves are providing more produce than ever before and displaying it in attractive ways. Young students from Hardwick spent a day gleaning greens for our neighbors in need. Right: Jason Merrill, co-owner of Worthy Group, presents the Vermont Foodbank with a check from their Night Before the Night Before beer event. This year’s event will be held at Worthy Kitchen in Woodstock on December 16, 2015. Riders of the 14th annual Harpoon Point to Point presented by National Life Group at the start of the 100-mile ride. This year’s ride raised $194,435 for the Vermont Foodbank.

Raising Funds and Awareness Founded in 1986, Vermont Foodbank works with a network of 225 food shelves, meal sites, shelters, senior centers, and youth programs across the state to provide free, nutritious food to those who would otherwise go without. Judy Stermer, the organization’s direction of communications and public affairs, says that in fiscal year 2014, the foodbank distributed nearly 9 million pounds of food and for fiscal year 2015, which has just ended, this figure rose to 10 million pounds. Vermont Foodbank partners with local businesses and organizations to hold various events throughout the year, not only to raise money but also to get the community involved in helping their neighbors and to raise awareness of food insecurity. The largest such fundraiser is the annual Harpoon Point to Point presented by National Life Group. This collaboration with the National Life Group, Harpoon Brewery, and the Point Radio Network attracts around 800 bicyclists who pedal from the Harpoon Brewery in Windsor in 100-, 50-, or 25-mile loops. Since the inception of the Harpoon Point to Point presented by National Life Group, this event has raised more than one million dollars. The event’s multitude of brightly colored jerseys on area roads throughout the summer reflects the ride’s popularity in the community. The Foodbank has also been involved in other popular Green Mountain goings-on, such as the Magic Hat Mardi Gras parade in Burlington, the Drive for Charity, and Vermont Restaurant Week.

Opportunities for Involvement and Education A member of the national Feeding America network, the Foodbank relies on volunteers and donations to support its programs. It earned a 76

best of central Vermont | winter 2015/2016

Broccoli quiche is one of many simple recipes that can be found in “Vermont Fresh: A Fruit and Vegetable Handbook.” During National Hunger Action Month, the Vermont Foodbank and foodbanks across the country used orange spoons to raise awareness about the problem of hunger in our communities. People were encouraged to take spoon selfies and post them to Facebook and Instagram with facts about hunger in Vermont.

four-star rating on Charity Navigator through its commitment to sustaining its services while maintaining administrative transparency. The collection, or gleaning, part of the program combines the work of volunteers who pick surplus fruits and vegetables from farms that donate the produce to the Foodbank. Although the harvests often include perfect specimens available in grocery stores, some items may have minor blemishes or irregular shapes. Gleaning ensures that these “ugly ducklings,” which still offer the same nutrients as their prettier counterparts, provide a family with delicious, healthy meals they may not have enjoyed otherwise. Vermonters in need get more than just food from Vermont Foodbank. Through the organization’s Community Kitchen Academy, participants can acquire crucial skills that will allow them to find work in the food service industry. Classes meet in two locations, in Burlington at the Chittenden Emergency Food Shelf and in Barre at the Capstone Community Action (formerly CVCAC). Six hours a day for 13 weeks, students learn the ins and outs of working in a high-volume commercial kitchen—from knife skills to basic cooking techniques to reading recipes—as well as general life skills such as teamwork and budgeting. They practice these newfound talents by transforming donations of food from www.bestofcentralvt.com 77

VT Fresh Taste Test Results The following results of a VT Fresh taste test demonstrate the importance of the organization’s role: 39% of participants said they like a specific fruit or vegetable at least 30% more after the taste test than before. 40% of adults who took part indicated their intention to eat a specific vegetable again by taking the food item home. 70% of participants indicated their intention to change their diet, stating that they were “more likely to eat” a specific fruit or vegetable again after participating in the program.

grocery stores, restaurants, and farms into wholesome meals that are served at community sites. During the program, students also earn their ServSafe certification, which indicates their knowledge of food preparation and storage safety. Since the program began in 2009, 181 students have graduated, with 91 percent of them successfully finding work or continuing their educations. To achieve part of its mission “to gather and share quality food,” the Foodbank needed to increase access to this food and teach its clients how to prepare sometimes-unfamiliar fruits and vegetables. That’s where VT Fresh comes in. The nutrition education program debuted at 11 state food shelves in 2014. Through cooking demonstrations and taste tests, VT Fresh engaged 2,100 participants with nearly 200 cooking demos and helped to distribute 28,000 pounds of nutrient-filled foods into homes from Bennington to Burlington, Hardwick to Bellows Falls. And just in case the recipes and information from the demos didn’t stick in people’s memories, the Foodbank provides a link to “Vermont Fresh: A Fruit and Vegetable Handbook.” This 94-page PDF file, produced with support from the Foodbank, Sterling College, and Salvation Farm, describes the nutritional values and storage details of 40 common fruits and vegetables, as well as numerous recipes featuring these delectable items. 78

best of central Vermont | winter 2015/2016

In honor of Hunger Action Month, the Vermont Foodbank staked the State House lawn with 15,300 spoons, each one representing 10 people struggling with hunger in Vermont. John Sayles, Vermont Foodbank CEO, rides 100 miles in the Harpoon Point to Point presented by National Life Group each year. Opposite: A small sample of items headed for the food shelves.

Despite Vermont Foodbank’s many successes, the organization isn’t slowing down. After all, according to a USDA report released in September 2015, between 2012 and 2015, 12.6 percent of the 261,000 households in the state had low or very low rates of food security. According to Judy Stermer, “While there has been much progress toward our stated outcomes, there is still much work to be done to ensure that no one in Vermont goes hungry.”

Vermont Foodbank 33 Parker Road Wilson Industrial Park Barre, Vermont (800) 585-2265 www.vtfoodbank.org

online extra! Want to help? See the top 5 needs of the Vermont Foodbank at www.bestofcentralvt.com.

www.bestofcentralvt.com 79

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Central vermont

Dining Guide

J. Morgans Steakhouse Serving steaks, seafood, and Sunday brunch since 1994. Our recent renovation opens a new chapter in this award-winning restaurant. Known for exceedingly generous portions, we feature over 20 aged-in-house steaks, daily seafood, designer pasta dishes, and mountainous salads and desserts. Located on Montpelier’s historic State Street. $$ Vermont’s Cutting Edge Steakhouse 100 State Street, Montpelier, VT (802) 223-5222 www.jmorganssteakhouse.com

Key to Symbols $ most entrées under $10 $$ most entrées $10 to $25 $$$ most entrées over $25

ENTERTAINMENT AND DINING GUIDE FOR CENTRAL VERMONT

Red Hen Bakery and Café

El Cortijo

Beyond the Menu

Windjammer Restaurant

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. $–$$

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. $–$$

Featuring American fare, vegetarian and gluten-free options, as well as an extensive salad bar. Specialty cocktails, craft beers, and a Wine Spectator wine list complement both the restaurant and pub menus. Supporting Vermont farms, producers, and businesses since 1977. $–$$

961B US Rt. 2 Middlesex, VT (802) 223-5200 www.redhenbaking.com

189 Bank Street Burlington, VT (802) 497-1668 www.CortijoVT.com

1076 Williston Road South Burlington, VT (802) 862-6585 www.windjammerrestaurant.com

Beyond the Menu

ENTERTAINMENT AND DINING GUIDE FOR CENTRAL VERMONT

Cactus Café

Celebrate the flavors of Mexico and the American Southwest in our warm adobe atmosphere. Delight in our imaginative approach to sizzling fajitas, tacos, fresh guacamole, salsa, and more. Handmade 16-oz. magaritas featuring over 34 tequilas. Dinner nightly from 4:30pm. $–$$ 2160 Mountain Road Stowe, VT (802) 253-7770 www.thecactuscafe.com

Cornerstone Pub & Kitchen

Guild Tavern

The Farmhouse Tap & Grill

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.” $$

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, award-winning wine list, and weekly specials. $$

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. $$

47 Main Street Barre, VT (802) 476-2121 www.cornerstonepk.com

1633 Williston Road South Burlington, VT (802) 497-1207 www.guildtavern.com

160 Bank Street Burlington, VT (802) 859-0888 www.farmhousetg.com

Sarducci’s Restaurant & Bar

Pascolo Ristorante

Ladder One Grill

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. $–$$

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. $–$$

Owner Valerie White-Beaudet invites you to stop in and enjoy a fabulous meal. Our motto is “Where heroes are made” and we’ve incorporated our menu to honor the past and present heroes in firefighting. Enjoy Prime Rib, NY Sirloin Steaks or a BRICK OVEN pizza! Lunch, Dinner, and Take-out. $–$$

3 Main Street Montpelier, VT (802) 223-0229 www.sarduccis.com

83 Church Street Burlington, VT (802) 497-1613 www.pascolovt.com

8 South Main Street Firehouse at Barre Barre, VT 05641 (802) 883-2000 www.ladder1grill.com

winter 2015/2016 | arts & entertainment calendar

February 6 Newport Penguin Plunge NEWPORT, VERMONT

December 12 The Glenn Miller Orchestra Chandler Center for the Arts, Randolph 7:30pm

december 5 Pianist Simone Dinnerstein Program will include music by Schumann, Schubert, and Philip Lasser’s Bruegel Suite. Chandler Center for the Arts, Randolph 7:30pm

December 12 Sarah Blacker Brandon Music, 62 Country Club Road, Brandon, (802) 247-4295 7:30pm

Arts & Entertainment is sponsored by

DECEMBER 9, 11, 12, 14, 16, 18, 19, 20, 23 Candy Cane Making Demonstration Laughing Moon Chocolates Stowe, Vermont www.laughingmoonchocolates.com 11am, plus 2pm on Saturdays

December 12 Touch of Vermont Gift Market Montpelier City Hall, 9am–4pm www.bestofcentralvt.com

winter 2015/2016 | arts & entertainment calendar the mclean avenue band

best of central Vermont | winter 2015/2016

winter 2015/2016 | arts & entertainment calendar

Spruce Peak Performing Arts Center

122 Hourglass Drive Stowe, VT (802) 760-4634 www.sprucepeakarts.com

chad hollister band

December 5 An Evening with Bettye LaVette

December 30 Adam Ezra Group

7:30pm

January 2 Beethoven’s Ninth Symphony:

December 12 The McLean Avenue Band, Christmas in Ireland 7pm

December 19 The Gathering:

7:30pm

Green Mountain Mahler Festival

January 17 Chad Hollister Band 7:30pm

Presented by Will Ackerman, Founder of Windham Hill Records 7:30pm

January 23 Nobby Reed Project

December 26 Warren Miller’s Film Chasing Shadows

January 28 Comedian Etta May

7pm

romeo & juliet

7:30pm

December 27 Mirage! A Circus Life

January 30 Romeo & Juliet by the State Ballet Theatre of Russia

7pm

February 6 The Michele Fay Band 7:30pm

February 17 LEO, The Anti-Gravity Show 7pm

February 20 Dan Liptak’s Apex Ensemble 7:30pm

February 27 Belle Starr 7pm www.bestofcentralvt.com

winter 2015/2016 | arts & entertainment calendar

STOWE, VERMONT December 4–January 3 Festival of Trees and Light Opening reception and Members’ Art Show, December 5, 5pm Stowe

December 5 The River of Light Lantern Parade Waterbury, 5pm

January 17–24 Stowe Winter Carnival February 28 Stowe Derby Stowe

mad river and Sugarbush Events December 6 Jazz Brunch

December 14–18 Valley Ski & Ride Week

The Big Picture Theater and Café, 10am

Sugarbush, 9am–12pm The Farmhouse, Lincoln Peak

December 12 SugarBash Party like its 1989, at the Sugarbush Retro Prom, 8–11pm

December 26 Tour de Moon Mt. Ellen, 4:30pm

December 31 Torchlight Parade & Fireworks Lincoln Peak, 7pm

December 31 Castlerock Music Series featuring The Detonators Castlerock Pub, 9pm

January 1 S’more Cookout Gate House Patio, 4pm

January 10 Home Base Program Adventure Series at Sugarbush Military service members, veterans, and their families are invited for a day of free skiing and snowboarding.

January 23–24 & February 6 Fresh Tracks Film Camp Sugarbush, 7:30am–12pm

February 14 Kids’ Torchlight Parade & Fireworks   Sugarbush Resort, 4:15pm

mad river/sugarbush waitsfield and Warren www.sugarbush.com 86

best of central Vermont | winter 2015/2016

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Advertisers Index

For more information about print and online advertising opportunities, contact John or Robin Gales at (802) 295-5295 or email coffeetablepublishing@comcast.net.

Alla Vita Olive Oil Taproom and Trattoria.................................34

Mayo Health Center.......................................................................29

Aristelle................................................................ Inside Front Cover

McKernon Group................................................ Inside Back Cover

Artisan’s Hand Gallery...................................................................27

Mid State Dodge.............................................................................47

Ben and Jerry’s................................................................................ 46

Milne Travel..................................................................................... 40

Birdseye Building and Design....................................................... 41

Mirror Mirror...................................................................................... 9

Bouchard Pierce Kitchen Design and Appliances............29, 63

Morse Farm.......................................................................................35

December 10

Bourne’s Energy............................................................................... 19

Mountain Road Marketplace.................................................24, 25

Foods of Tuscany

Bouteliers Fine Art and Custom Framing..................................34

Nelson Hardware.............................................................................74

Eggplant Caponata, Tuscan Fish Stew, Tuscan Pork Loin with Garlic & Rosemary, Caramelized Onion Tart, Tuscan Spiced Fruitcake – Panforte 6–8pm

Burlington Marble and Granite.....................................................15

Noyle Johnson Insurance..............................................................53

Cactus Café......................................................................................82

Pascolo...............................................................................................82

Capital Copy.....................................................................................65

Peregrine Design/Build...................................................................17

Central Vermont Medical Center................................................59

Red Hen Bakery and Café.............................................................. 81

December 12

Clear Choice Medical.................................................................... 46

Rodd Roofing.....................................................................................71

Cody Chevrolet................................................................................85

Round Barn Inn..................................................................................13

Coldwell Banker/Classic Homes................ Outside Back Cover

Salaam Boutique..............................................................................35

Commodities Market.....................................................................35

Sarducci’s Restaurant and Bar.................................................6, 82

Copy World.................................................................................34, 51

Shaw’s General Store....................................................................... 11

Cornerstone Restaurant................................................................82

Smuggler’s Notch Distillery...........................................................51

Cynthia Knauf Landscape Architecture.....................................32

Smuggler’s Notch Resort........................................................35, 52

December 17

Delair’s Carpet Barn........................................................................58

Stowe Red Barn Realty...................................................................63

Heat & Spice

Discover Historic Waitsfield Village...........................................23

Sun and Ski Resort..........................................................................65

Grilled Flank Steak Bulgogi Style in Butter Lettuce, Spicy Thai Shrimp Soup, Spiced Pork Stew with Root Vegetable & Gremolata, Moroccan Vegetable Tagine, Beer Poached Pears with Chipotle Chocolate Sauce 6–8pm

Dr. Nancy Carlson........................................................................... 16

Sundara Day Spa.............................................................................33

East Warren Community Market................................................32

The Automaster............................................................................... 10

El Cortijo............................................................................................ 81

The Blue Stone Restaurant.............................................................. 3

Farmhouse Tap and Grill................................................................82

The Carriage Shed...........................................................................58

Fresh Tracks Winery.......................................................................53

The Cushman Design Group........................................................79

Glassworks........................................................................................83

The Store.......................................................................................... 70

December 18

Goodfellows Fine Jewelers........................................................ 5, 21

Truex Cullins.....................................................................................33

Green Mountain Camera................................................................. 2

Vermont Bed Store............................................................................4

Guild Tavern......................................................................................82

Versapro Tanning.............................................................................34

J Morgan’s Steakhouse ................................................................ 80

Wake Robin...................................................................................... 40

Jay Peak Resort.................................................................................. 7

Windows and Doors by Brownell............................................... 70

Ladder One Grill/Firehouse Inn............................................ 27, 82

Windjammer Restaurant and Pub............................................... 81

Liebling..................................................................................................1

Winterfell............................................................................................8

Little River Realty............................................................................. 16

Yarn.....................................................................................................35

Chef’s Table – Around the World Steamed Mussels in Tomato Broth, Chorico & Kale Soup, Tandoori Chicken, Butternut Squash Risotto with Crispy Pancetta, Spiced Red Wine Poached Pears 6–8pm

Sweet & Savory Crêpes Greek Chicken Crêpes with Dill Yogurt Sauce, Beef Crêpes with Gruyere Sauce, Brie & Caramelized Onion Crêpes, Cinnamon Crêpes with Apple Compote & Sweetened Cream 11am–2pm

December 20 Bubbling Cheesy Pasta Artichoke Cheese Dip with Fresh Pita Chips, Bacon Ranch Mac & Cheese, Roasted Portabella & Prosciutto Lasagna 12–2pm

December 27 New Year’s Eve Dinner Shrimp & Pancetta over Cheesy Polenta, Toasted Pecan Arugula Salad with Fig Dressing, Sausage Stuffed Rack of Pork with Sage Honey, Pomegranate Glazed Carrot & Parsnips, Truffled White Wine Risotto, Chocolate Hazelnut Tart 6–8pm For more information and classes into January and February, visit www.vermontstore.com/kitchen.

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