sIDEdishes
[title of show]
by hannah palmer egan & alice levit t
A hilarious, heart-warming musical by two New York nobodies SHOW DATES: Thursday, June 19 - Saturday, July 5 8 p.m.
802.862.2777
Grass Is Greener
lOcavOre meat market expanDs tO shelburne GrEEN PASturE mEAtS, which opened in New Haven last May, will get a second location in Shelburne this month. Production manager Jim BlAiS is no stranger to the town; he worked as a butcher at ShElBurNE SuPErmArkEt for 22 years before joining Green Pasture owner mArk Smith in his burgeoning business.
6/12/14 3:39 PM
cOurtesy OF alice levitt
SEVENDAYSVt.com 07.02.14-07.09.14
SEVEN DAYS
Spanish meats and cheeses at Uncle Pop Pop’s
The case at Green Pasture Meats
Blais says that, with the expansion, he and Smith 112 Lake Street • Burlington hope to reach Burlington as www.sansaivt.com well as Shelburne shoppers with their all-local meat. And when he says local, he means 12v-SanSai010913.indd 1 1/7/13 2:08 PM it. Smith owns Vermont’s first large-animal mobile slaughter unit, which his team brings directly to farms Summer Deals! to supply the case at his store. “It certainly comes out in the quality of the meats,” Blais says. Most of the animals, which go from slaughter to cutting to case under the 1 large, 1-topping pizza, auspices of GPM, originated 12 wings and a 2 liter Coke product on Addison County farms. DucloS & thomPSoN FArm in Weybridge is a major pork 2 large, 1-topping pizzas supplier to GPM, while beef & 2-liter Coke product comes from Blais’ family farm in Ferrisburgh and Plus tax. Pick-up or delivery only. Expires 7/31/14. limit: 1 offer per customer per day. Smith FAmilY FArm in New 973 Roosevelt Highway Haven. The last is owned by Colchester • 655-5550 Rep. hArVEY Smith (R-New www.threebrotherspizzavt.com Haven), a major proponent of
$19.99 $24.99
44 FOOD
Mark Smith’s (no relation) original proposal to begin his mobile slaughter business. The second Green Pasture Market is located at 5247 Shelburne Road, the former site of Next Door Bakery, beside the BEArDED FroG BAr & Grill, which also serves the supplier’s meats. The space will allow Blais to sell a larger selection of meat, he says, as well as local bread and cheeses. — A.l.
or stand and snack at a long, high ledge. McGinnis is excited about Basque-language signage on a Coca-Cola cooler: “It looks fly, and no one else is doing that, you know? That’s Basque and you’re eating Basque food,” he says. McGinnis wants to keep prices low: A meatloaf sandwich on challah packs a full-size portion for $5.95, and many dishes ring up under $5, a price point he plans to maintain by sourcing food locally. “Certain things I can’t get locally,” McGinnis acknowledges. “You’re not going to find avocado here.
cOurtesy OF hannah palmer egan
Reservations Recommended
TICKETS: $20 adults 802-253-3961 stowetheatre.com, or at the box office.
12v-stowetheater061814.indd 1
McGinnis says he likes Spanish food for its comparative lightness. “I didn’t feel like I was anchored to the ground every time I ate a Spanish cheese,” he says, his voice humming with hardscrabble Jersey inflection. McGinnis’ gait is a tough-guy swagger, but when chatting about food, he’s all friendly smiles. He’s clearly excited to bring fine Spanish cheese and charcuterie — manchego and iberico cheeses, dry-cured smoked chorizo and Serrano ham — to Vermont. (He’ll also serve a selection of local cheeses.) In addition to meat and cheese, Pop Pop’s menu will
Spanish Flair
uncle pOp pOp’s sanDwich & tapas shOp Opens in essex
Back in April, ADAm mcGiNNiS told Seven Days he hoped to open uNclE PoP PoP’S SANDwich & tAPAS ShoP in Essex by late spring. But restaurants being restaurants — invariably delayed — the date got pushed back until … now. The storefront restaurant, located in the Essex Towne Marketplace, soft-opened late last week with an abridged menu and will welcome guests for the first night of full service this Saturday, July 5. Chef-owner McGinnis says he hopes the tapas joint — northern Vermont’s only — will become an early-evening social hub. “I’d like to bring the [Spanish] tradition of going out after work for a couple cocktails, maybe some light snacks, to this area.”
offer a rotating cast of bocadillos (sandwiches), pinxtos (finger snacks) and à la carte small plates. The chef-owner, a South Jersey native, says he got into Spanish cooking while working at a school for youth offenders doing time in adult prison. “It was a pretty notorious school for a lot of the things that happened there. It was notoriously — hair-raising,” he says. “Jersey’s tough.” But the kitchen was a great place to unwind. “I’d come home and spend a couple hours cooking dinner,” McGinnis says. In Essex, the small space is set up for convivial dining and punctuated by fun details that give it a sense of place. Diners can gather around a broken U-shaped bar for rum tastings and Spanish wines and cocktails (at press time, the liquor license is pending)
But with everything else, I’m going to do everything I can to buy local and cut the middle-man prices out.” And, though he says he hasn’t found the right local charcuterie supplier just yet, he is undeterred: “Oh, I’ll get it. I will find that charcuterie.” — h.P.E.
Summervale Season
intervale’s thursDay night sOirées start this week SummErVAlE, the iNtErVAlE
cENtEr’s weekly Burlington showcase of local food and music, kicks off its season on July 3 and will run Thursdays through August 28, from 5:30 to 8 p.m. This year, food vendors will source
more food after the classifieds section. page 45