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cOntinueD Fr Om PA Ge 43
in Burlington, where he had previously cooked at restaurants including A sInglE PEbblE and Smokejacks. Now the seasoned cook says he’s ready to focus on being a catering-business owner and restaurateur. Cohan is currently seeking a chef to help prepare his Mediterraneaninflected, New American cuisine. Until that chef comes along, Cohan will run the old inn primarily as a catering venue, he says. Under the Fox Stand name, he’ll cater off-site events throughout the summer, but will also host his share of private parties and supper-club-style dinners. “When it was a tavern, it was really popular in the area,” Cohan says of the Fox Stand. “We want to get people in the community really excited to have it back. We want people to be in the building to see how much has been done to it.”
cOurtesy OF jeD cOhAn
sIDEdishes
Antipasti plate from Delicata Catering
The Fox Stand Tavern may not open in earnest until the end of Cohan’s busy summer catering season. When the day arrives, updates on classic tavern fare will be part of the plan, but Cohan says he hopes his locavore menu will also include lighter options. “Often everything is so heavy on [a tavern] menu. We want things to be a little more creative,” he explains. Cohan will soon begin scheduling his supper-club dinners for April and beyond. Dishes such as Mediterranean-style Peking duck could very well warrant a stagecoach stop. — A. l.
more food after the classifieds section. PAGe 45
Fermentation with Sandor Katz SEVENDAYSVt.com
July 7-18, 2014
04.02.14-04.09.14
Register by April 25! Take two weeks this summer to study the art and science of fermentation with Sandor Katz, the James Beard award winning author of The Art of Fermentation.
SEVEN DAYS
Students will make a wide variety of fermented foods and beverages and will learn the basics of how to ferment almost anything.
www.sterlingcollege.edu/summer
Sterling College 44 FOOD
Working Hands.Working Minds.
2h-SterlingCollege040214.indd 1 Fermentation.indd 1
3/31/14 PM 3/31/14 12:06 9:09 AM