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cOurtesy OF Alice levitt
c O n t i n u e D F r O m P A Ge 4 7
NORTHEAST SEAFOOD
O P E N F O R B R E A K FA S T & D I N N E R 25 CHERRY ST, BURLINGTON, 802.864.8600, BLEUV T.COM
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4/28/14 3:02 PM
We will release our first whiskey on Saturday May 24, 1 p.m. in Hardwick
A Laura and Paul Biron in Mi Casa’s lounge
very limited number of bottles will be available, using the early riser organic corn grown by Jack lazor, butterworks Farm, Westfield. This day will be a celebration of the life of Jack, with our thanks for the years of service to Vermont, her families and farming. This will be a benefit to help Jack pay for his medical bills, and we will share a box with:
CALEDONIA SPIRITS 6h
Early Riser corn whiskey, 200 mL flask
Crumbs
mi cAsA Kitchen & BAr OPens in stOwe; celeBrAtinG FiDDleheADs in sOuthern vermOnt
coNNEct
Pick up of boxes will be be at caledonia spirits in Hardwick, burlington, ferrisburgh (saturdays) and other locations.
Jack will be available to sign and share copies of his book, The Organic Grain Grower. to reserve, for more information, todd@caledoniaspirits.com. Please send $140 checks to: Vermont Jack Lazor Fund, P.O. Box 1249, Hardwick, VT 05843. All PrOceeds Over cOsT fOr iTems, And AdverTisinG will be Given TO JAck.
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5/12/14 11:36 AM
Fri. June 6
Myra Flynn
Shelburne Vineyard
with Paul Boffa Intimate, Soulful Jazz
Sat. June 7
Bill Sims Jr. Wine & Mark LaVoie Beer American Blues Roots
Four Vineyard tour sponsored by Farmfresh Radio 102.9,The Middlebury Inn, and Courtyard By Marriott in Middlebury Vt
Pizza
Free admission - Open to the public
Grounds open for picnicking at 5:30pm / Concerts begin at 6:30pm
Jazz & Blues in Shelburne www.shelburnevineyard.com 6308 Shelburne Rd. (Rt. 7), Shelburne 802-985-8222
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5/19/14 2:42 PM
FOOD 49
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Vermont Soy, a 14 ounce box of fresh organic tofu
High Mowing Organic Seeds, a packet of Mesclun Mix
SEVEN DAYS
— A. l. & H. p. E.
Jasper Hill cheese, one piece of Alpha Tolman,1/2 lb.
05.21.14-05.28.14
This weekend, May 24 and 25, the Mount Snow Valley Chamber of Commerce would like to add a little fiddle to your Memorial Day lineup. The first annual VErMont FIDDlEhEaD FEstIVal is a two-day, family-friendly affair celebrating Vermont’s distinctive spring green and its vibrant musical heritage. “We’ve been looking to do a spring festival,” says MSVCC festival organizer aDaM GrInolD. “The fiddlehead fern is a real
Vermont delicacy. And it’s a great name — you can have a lot of fun with a fiddlehead fest.” The event will commence on Saturday in West Dover with face painting, crafts, kids’ activities and vendors. Among the wares offered by local food artisans will be CrowlEy ChEEsE, pickles and relishes from lyMan’s sPECIaltIEs, EDEn ICE CIDEr, and cookies from DouGlas swEEts. Riddle away the afternoon with a “Fiddle Frenzy” featuring Cajun, zydeco and New Englandstyle tunes from Vermont stringers, followed by a block party on Sunday in Wilmington village. More info at vermontfiddle headfestival.com.
Pete’s Greens, 1lb. of organic carrots and 1lb. organic potatoes
SEVENDAYSVt.com
Since MI Casa KItChEn & Bar opened last Thursday at 128 Main Street in Stowe, the $11.95 chorizo burger has been the runaway hit, say owners Paul and laura BIron. The house sausage is topped with Chihuahua cheese, chile de árbol mayonnaise, avocado and a fried egg, and served with cassava fries. The couple’s 184-yearold ButlEr housE building was previously home to Frida’s Taqueria and Grill. What was formerly a gift shop called Gizmo’s at the front of the building is now an elegantly appointed overflow area for Mi Casa, where guests can enjoy drinks while they wait for dinner. Chef sCott hostEttEr, who cooks alongside the Birons’ daughter, ZoE, calls the menu “regional Mexican with a Vermont
flair.” That means unconventional dishes such as a duck-confit taco served with cider-braised cabbage, apples and tamarind-beet purée. Dietician-nutritionist Laura Biron points out that most of the menu qualifies as “low-gluten” — the correct term for a non-gluten-free kitchen that serves gluten-free items. Translation? There are Mexican eats for all diets.
Butterworks Farms bag of farm grown cornmeal, with a recipe for cornbread from Anne & Christine Lazor