food cOurtesy OF BurlinGtOn Beer cOmPAny
sIDEdishes cOnt i nueD FrO m PAGe 4 5
to the Northeast Kingdom. He spared no expense, making sure that his kitchen includes “pretty much every cooking tool except sous-vide.” Given Austria’s central location in Europe, the cuisine overlaps with that of many neighboring countries, Halbedl says. The chef plans to make his own pasta, in addition to dinnersize versions of the meaty dishes already mentioned. “You’ve gotta have sausage,” he adds — including house-smoked, from-scratch bratwurst and knockwurst. Halbedl was trained in an Escoffier-style brigade system, he says, and considers it of utmost importance to offer internships to young chefs. When the inn opens, two students will be on board, learning to make apple strudel, Black Forest cake and soufflé. — A.L .
Firing Up
BurlinGtOn Beer cOmPAny OPens in WillistOn
Mason Jar Mild. Hills and Hollows. C’est Bon. Race horses? Nope — they’re the names of some of the newest beers to join Vermont’s craft-brewing scene. BurlIngton BEEr Company
opened last week in a Williston warehouse. Owner-brewer JosEph lEmnah is busy brewing those initial offerings on a 15gallon pilot system, which he’ll use until he gets the regulatory green light on his 15-barrel system later this month. Visitors can sample Lemnah’s opening lineup — which also includes a hefeweizen and a porter brewed with sour cherries — in the tasting room of his 4,700-square-foot brewery at 25 Omega Drive, suite 150. They won’t be able to fill growlers,
though, until the full system is up and running. Since Lemnah began scouting locations for his brewery in late 2012, he’s been committed to rolling out “farmers-marketinspired beers” that draw on locally sourced fruit, herbs and other flavors, he says. In keeping
with those principles, he’s started a beer CSA. For a one-time fee, members get first crack at new beers and special bottlings. Check out our Bite Club blog later this week for more information and tasting notes on Burlington Beer Company’s beers. — c .H .
coNNEct Follow us on twitter for the latest food gossip! corin Hirsch: @latesupper Alice Levitt: @aliceeats
more food after the classifieds section. PAGe 47
SEVEN DAYS
03.05.14-03.12.14
SEVENDAYSVt.com
Cheesemaking & Charcuterie Courses
May 27–June 6, 2014
June 23–July 3, 2014
Take two weeks to learn hands-on artisan food production. Courses on artisan cheesemaking and charcuterie, featuring experts Ivan Larcher and Cole Ward. For more information, please visit:
www.sterlingcollege.edu/summer
Sterling College 46 FOOD
Working Hands.Working Minds.
2h-SterlingCollegeCHEESE030514.indd 1
3/3/14 12:20 PM