Best of Burlington - Winter 2016

winter 2016/2017

volume 10 No 1 $4.95

RENOUN

Revolutionizes Skiing

A global company with Green Mountain roots

Hunger free vermont

Nourishing children, families, and communities

Kiss the Cook

Warm up your winter kitchen

Contents FEATURES 34

Jacob Albee

From wildlife biologist to outstanding jewelry craftsman.

BY NANCY HUMPHREY CASE

48

Silly Putty Skis —Seriously

RENOUN revolutionizes skiing with a radical invention. by sarah tuff dunn

64

Celebrating Winter!

Who needs sunshine and warmth when there’s so much fun on the calendar? by susan nye

72

In Search of the Perfect Evergreen

Visit a local tree farm this holiday season.

BY PHYL NEWBECK

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Cover Photo by Roger Crowley

Contents DEPARTMENTS 17 PUBLISHERS’ NOTE 18 ONLINE HUB 20 CONTRIBUTORS

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22 GATHERINGS 24 ART SCENE Team Vermont takes on unique challenges.

By Jen Rose Smith

28 Green Mountain Style preview 32 PETS AND PEOPLE News, products, and furry facts.

42 WHAT’S IN STORE Kiss the Cook.

By Corey Burdick

56 COMMUNITY SPOTLIGHT Hunger Free Vermont.

By Tom Brandes

78 DINING GUIDE

32

79 Happenings A calendar of events.

83 Advertisers Index 84 LAST GLANCE SPECIAL ADVERTISING SECTION

62 cozy winter Shopping and fun things to do in our local Burlington area.

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Coffee Table Publishing, LLC P.O. Box 1460, Quechee, VT 05059 (802) 295-5295 www.bestofburlingtonvt.com

Publishers

Robin Gales John Gales Bob Frisch Associate Editor

Kristy Erickson copy editor

Elaine Ambrose Art Direction/Design

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 Burlington wants to hear from our readers. Correspondence may be addressed to Letters to the Editor, Best of Burlington, P.O. Box 1460, Quechee, VT 05059. Advertising inquiries may be made by emailing ctpublishing@comcast.net or coffeetablepublishing@ comcast.net. Best of Burlington is published quarterly

by Coffee Table Publishing, LLC, Š2016/2017. All rights reserved. Reproduction in whole or in part is strictly prohibited. Best of Burlington accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

16 www.bestofburlingtonvt.com

Publishers’ note

The Best of the Season There are different ways to approach winter in the Champlain Valley. You can take the elements head on, or you can take refuge. We believe that most of us like to do a little of each, and we’ve planned our winter issue to reflect that.

For taking things head on, discover RENOUN skis, a young company with a groundbreaking design and a “sky’s the limit” approach to the future. These innovators are going places, on skis and off! When you’re ready to take refuge from winter’s blasts, check out our article on Jacob Albee. This goldsmith creates amazing jewelry. Unique might be the best word to describe his work, but we’re sure you’ll think of others after seeing several of his pieces.

Jacob artfully blends the best of nature’s materials into jewelry that’s truly incredible.

Winter holidays lend themselves to entertaining at home. We’ve got you covered there as well. Check out some great ideas for entertaining from now through Valentine’s Day, including recipes for the big game and an intimate evening for two. And while you’re in the kitchen whipping up some of the recipes from our theme party spotlight, make sure it’s well stocked with the latest innovative products available. For that, we introduce you to Kiss the Cook on Church Street. The staff at Kiss the Cook are ready to help you find everything you need, whether you’re a novice or an experienced home chef.

For most of us, a Christmas tree is an indispensable part of winter. Round up the family and get to one of the local tree farms featured in this issue to start your own tradition. And speaking of getting the family involved, we’re highlighting two events this winter that benefit COTS (Committee on Temporary Shelter).

However you choose to take on Old Man Winter, we hope that you have opportunities to create wonderful memories with family and friends, and plenty of enjoyable activities both inside and out. We wish you all the best this holiday season, and we thank you for enjoying Best of Burlington as we begin our 10th year!

John and Robin Gales Publishers

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@bestofburlingtonmag Winter 2016/2017 | Best of Burlington 17

online hub www.bestofburlingtonvt.com

Keep Your Christmas Tree Fresh Robert White of Whites Tree Farm in Essex Junction offers tips for keeping your freshly cut tree looking great throughout the holiday season.

Reds, Whites, and BUBBLIES

The perfect picks for your festive gatherings.

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

9

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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!

CONTRIBUTORS BEST OF BURLINGTON

tom brandes

Tom is a freelance writer in Plymouth, Minnesota, where he writes on a variety of subjects including technology, health care, manufacturing, sustainability, and more. His work has appeared in a number of publications, including New Hampshire Wildlife Journal, Auto Magazine, Fire Chief, and Urban Land. He enjoys hiking, biking, and canoeing during annual visits to New England with his family.

Roger Crowley

Sarah writes on health, fitness, travel, and more for a variety of regional and national publications. She lives with her husband and their two young children in Shelburne, Vermont.

sarah tuff dunn

susan nye

20 www.bestofburlingtonvt.com

phyl newbeck

A writer and chef, Susan lives in New Hampshire. She writes for magazines throughout New England and shares stories and recipes on her award-winning blog, Around the Table, at www.susannye. wordpress.com.

jen rose smith

Roger is a freelance Vermont photographer from East Montpelier specializing in event, sport, and portrait photography. Roger began his photography career in the 1970s serving local newspapers and teaching darkroom film techniques.

He migrated to the digital darkroom in 2003. A list of his published works includes Sports Illustrated, Runner’s World, Golf Week, and many others.

A former flatlander from New York City, Phyl 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 publications. Phyl is the author of Virginia Hasn’t Always Been for Lovers: Interracial Marriage Bans and the Case of Richard and Mildred Loving.

Jen writes about travel and libations from her home base in Winooski.

She’s the author of the Moon Handbook to Vermont, and when not exploring every corner of New England, she can usually be found in the kitchen wielding a whisk and a cocktail shaker.

gatherings

Raising Awareness of Homelessness COTS sheds light on a serious issue The Committee on Temporary Shelter (COTS) is the largest service provider for people who are homeless or at risk of becoming homeless in Vermont.

COTS helps more than 2,600 people each year through emergency shelter and support services, housing, and homeless prevention support.

The Coolest Lunch The Coolest Lunch is an annual COTS event where diners eat outside to raise money and awareness about people who are hungry and homeless this winter.

The Coolest Lunch, at participating restaurants in Burlington and Winooski, is a fun event that sheds light on a serious subject. This year’s event will be held on Wednesday, December 14 at 12pm. There is a $25 per person donation. Make your reservations online at www.cotsonline.org.

Candlelight Vigil Every year during the week of the winter solstice, people in Burlington pause to reflect on those who are homeless in our community. The annual Candlelight Vigil, hosted by COTS, takes place outside City Hall on the Church Street Marketplace. COTS staff and volunteers, along with community partners and leaders, share brief vignettes about people who have faced homelessness this year. Please join us on Wednesday, December 21 at 5:30pm. 

COTS’s The Coolest Lunch diners often include business and community leaders, as well as local authors Chris Bohjalian and Stephen Kiernan (in middle photo above). The Candlelight Vigil is a moment of reflection as COTS and partners share stories of people affected by homelessness over the past year.

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Winter 2016/2017 | Best of Burlington 23

art scene By jen rose smith

Art in Snow Team Vermont takes on unique challenges

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O

n a sunny February day at the Breckenridge International Snow Sculpture Competition, Team Vermont mapped out their work on a solid block of snow. They laid a crosshatched plexiglass grid over the frozen surface, then began to carve off the edges, working toward the center using ice-carving chisels.

After more than 60 hours of carving in perilously warm temperatures, Team Vermont—comprised of local artists Michael Nedell, Adrian Tans, Brook Monte, and Dave Rothstein—had created a whimsically futuristic statue of a teenaged environmental crusader with an underwater robot for cleaning up the sea floor. Rhonda and Her Recycling Robo-Octopus took home the gold medal, shutting out a snowfield of abstract art and frozen sculptures from the world’s coldest places.

It was a far cry from Team Vermont’s first competition, when they took to their first block of snow using ice cream scoops, dollar-store chisels, and spatulas. Their carving of a champagne-sipping woman atop a giant tortoise won second place, surprising the entire team and kicking off 17 years of guerrilla sculpting on Burlington’s streets and bringing home prizes from competitions around the United States.

Drama, Beauty, and Risk Taking Even to the casual observer, creating art out of snow has obvious drawbacks. Both materials and the finished piece are as ephemeral as winter itself, changing with rising and falling temperatures, softened by sunbursts, or made rigid by a freezing afternoon. Much of the artwork’s drama and beauty comes with risk taking—cutting supports into negative space or balancing blocks of snow on slender, fragile bases. At each competition, the teams lay down their tools at a set time, and then hope their artwork will hold together until the judges walk by. Though Team Vermont has had a few close calls—Rhonda began to shed some of her robotic arms about 30 minutes after the judges assessed her—they’ve seen other teams dodge falling blocks of heavy snow, nearly getting crushed under melting artwork.

To Team Vermont, though, the risks and challenges of snow sculpture are outweighed by snow’s unique advantages. “It’s the only art where you can make

Top: Team Vermont’s winning entry: Rhonda and Her Recycling Robo-Octopus.

Bottom: People’s Choice was won by Team Breckenridge with The Widow Maker.

Opposite page: Team USA-Loveland won Bronze with Bolting from Extinction, a piece rooted in the idea that nature does not know extinction because it knows only transformation.

Winter 2016/2017 | Best of Burlington 25

Top: Team Finland: Vespertilio, also known as the megabat or fruit bat.

Bottom: Team Mongolia: The Happiness of Family, depicting a mother sea turtle teaching her babies how to swim.

Opposite page: Team Ukraine’s piece: Love Wins, a symbolic fist being stopped by a palm depicting peace and love.

something monumental but with such detail in this short a time,” explains team captain Michael Nedell.

“You can’t do it in cement or in steel—you’d need more than a chisel. But with snow you can really go and make something beautiful.”

Detailed Planning, Diverse Artists The detail that’s possible when working in snow has attracted a diverse crowd of artists to snow sculpture. Each year, a creative lineup of wood carvers, clay sculptors, and painters work to solve the fundamental engineering puzzles of building with snow, then leave their masterpieces at the mercy of the weather, walking away with just a few photographs. Standout competitors include a Mongolian artist who spends off-seasons carving mammoth styrene blocks and a Hollywood artist who’s often tasked with sculpting fantastical creatures for films.

The first years that Team Vermont sculpted together, they sketched out ideas on napkins, then set to work on a block of snow. “We basically said, ‘You start on that side, and I’ll start on this side, and we’ll meet in the middle,’” says Michael. “We didn’t quite meet in the middle.” They’ve honed their approach through years of practice, and now their plans include working in two and three dimensions.

After brainstorming ideas months ahead of time, they create perspective drawings to submit for competition prequalifications. Using the drawings as a road map of sorts, they craft a three-dimensional version out of clay, then a second, more detailed piece to scale using one inch of clay for every foot of finished sculpture.

On competition day, they grid their block of snow so they know precisely where to carve, but for all their careful planning, Team Vermont keeps an eye on the sky, ready to adapt to changing conditions.

While sculpting on warm, melty days, they’ve slapped falling snow back onto their pieces, trying to preserve as much material as possible. In their 17 years of sculpting, they’ve never had to abandon a risky design, but more cautious teams, spooked by overly sunny forecasts, change their designs entirely.

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Bound Together by Art and Cold Despite the occasional inconveniences of mild weather, the international snow-sculpting world is mostly bound together by art and cold—the creators hail from the world’s frozen places and spend hours in the elements bringing their visions to life. Hang out in an after-hours hot tub, and you’ll hear a mix of Mongolian, Swiss German, Estonian, Finnish, and Ukrainian.

(Team Mexico offers a lone hint of tropical heat, along with snow sculptures of Mayan pyramids and Aztec creatures.)

According to Michael, it’s a warm, convivial scene, and mingling with the competition is a highlight for the fun-loving Vermont crew. “We were all friends, and we decided to do this thing together,” he says, and the rotating set of snow sculptors has shared art projects and inspiration for years.

Keeping that improvisational spirit alive means that Team Vermont has retained a laid-back approach, and there’s no end in sight. As Team Vermont plans for the future, they’ve got a stack of design dreams and firmly set priorities. “We were looking at the competition in Harbin, China,” says Michael, mapping out the team’s global ambitions. “But the first things we asked were: What’s the hot-tub scene like? How is the food?”  Winter 2016/2017 | Best of Burlington 27

Green Mountain Style

the Vermont woman’s best accessory

Fall into Holiday Style Green Mountain Style contributor Demetra Fisher (who recently signed with the UK’s prestigious Grey Model Agency) shares her secrets for achieving that oh-so-classic timeless look, perfect for the upcoming holiday season.

To glam or not?

I prefer my look to be soft and natural.

I believe that if you do indulge, your cosmetics should play up only one feature (eyes or lips, for example, but not both) to keep your look fresh.

Balance a smoky eye with a nude lip.

With a bold lip color, forgo shadow and black liner. Instead choose a softcolored pencil applied close to the lash line of only your upper lids for a wide-open eye. Finish with two coats of mascara. Perfect.

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The Essential Pencil Skirt

timeless seasonal style

Long, black, and kick-slit. Need we say more?

This go-to, must-have wardrobe classic is instantly updated, refreshed, and ready for an office party or an evening out with the addition of a softly flowing white cocoon wrap.

Pair both with a metallic tank and your favorite black pumps for an easy and sophisticated look, totally on pointe for a night on the town. Très chic.

this page: From Jess Boutique: Joseph Ribkoff skirt in black, $135; Joseph Ribkoff cocoon cover-up in soft white, $155

Opposite Page: Makeup from Mirror Mirror: bareMinerals Warmth, $21 From Bon-Ton: Clinique Quickliner for Eyes in 04 Slate, $17; Estee Lauder Double Wear Brush On Glow BB Highlighter in 2C Light Medium (Cool), $29; Estee Lauder Sumptuous Extreme Lash Multiplying Volume Mascara in 01 Extreme Black, $27.50; Elizabeth Arden Ceramide Ultra Lipstick in Cameo, $24

Photos courtesy of Brian Yager, Beltrami Studios, South Burlington Winter 2016/2017 | Best of Burlington 29

2017 spring preview

Green Mountain Style the Vermont woman’s best accessory

“I think the only limits to achievement you have are the ones that you, yourself, set. Age should never be a factor. Neither should lack of experience.

spring Fashion

The only thing that prevents

Trends & Cosmetics

someone from being open to

Style Transition

new endeavors is insecurity.

It’s Date Night . . . Now What?

Not having the confidence

from dress to Tunic Places to Go & Fun Things to Do

and the desire to grow and push forward is something I can’t even fathom.”

—Demetra Fisher

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pets and people sponsored by b.e.v.s.

Winter Safety

Just as hot weather poses risks for our pets, extreme cold and other woes of the winter season do too. Pets’ tolerance for cold weather differs just as it does in their two-legged companions. To keep best friends safe, warm, and well this winter, consider the following.

Never Stop Training!

If your dog knows the basics like come, sit, down, stand, and stay, should you teach less useful but charming behaviors like high five and roll over? Absolutely! Training keeps your dog learning, no matter his age, and strengthens the bond between the two of you.

Be ready for ice storms and power outages with an emergency kit for pets. If you have to leave your home, you’ll be glad you’ve already put together items your pal needs. Include any medications your pet takes, water, food, and treats to last at least five days. If your pet has favorite toys or “stuffies,” pack these too along with a brush or other grooming tool. Be sure to pack heartworm and flea/tick preventatives as well.

On sunless winter days, cars pose significant risks to pets, as interior temperatures cool rapidly, reaching refrigerator temperatures. Young, old, ill, or thin pets are particularly susceptible to cold and should never be left in cars. Another risk is a warm engine, which can attract outdoor and feral cats. Make noise before starting your car! Thump on the hood or blow your horn to move temporary guests out. And be sure to clean up any antifreeze spills right away.

Ethylene glycol, the main ingredient in most brands, has an inviting aroma and sweet flavor, so it’s appealing to pets but highly toxic!

Older pets and those with arthritis face dangers underfoot, not unlike their human companions with a similar profile. Take care walking them on ice and snow to prevent falls.

Warm, dry sweaters for short-haired pets are a good idea, but never put a damp one on your dog. Shorter dogs get chilled faster since their low-slung chassis is closer to snow and ice. Some pet owners use booties to protect their dog’s feet from ice and road treatments, but be sure they fit properly.

Did You Know?

While most hamsters and gerbils live only two or three years, the average lifespan of a guinea pig is four to five years, and some live as long as eight years. Snowball, the oldest guinea pig on record, lived to be almost 15!

Pause for paws. Check them daily for injuries or damage from ice or cold. Watch for ice buildup between toes. Ask your vet or groomer about clipping the hair between your dog’s toes to help avoid ice balls accumulating.

After a walk, wipe down your dog’s feet, legs, and tummy with a towel or old cloth. These areas can pick up ice-melt materials and other chemicals that your dog may later lick and ingest. Use pet-safe products for treating ice on your property to protect your pets and others in your neighborhood.

If a pet whines or shivers, seems anxious, or slows down or stops, these can be signs of hypothermia—bring him inside quickly. Harder to detect, frostbite might not be noticeable until after the damage is done. If you suspect hypothermia or frostbite, call your veterinarian immediately.

Outdoor pets require added calories during winter to generate more body heat and energy to stay warm. Ask your veterinarian if your pet needs more food in cold weather.

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The Ins & Outs of Cats

When it comes to our feline friends, most people fall on one side of the debate or the other— should cats be kept indoors or allowed to roam outdoors? Those of us who’ve tried it both ways tend to prefer our indoor cats. There’s nothing like snuggling up to soft fur that’s free of mouse or bird bits, ticks, or other unpleasant surprises. And if you love feeding the birds, limiting Fluffy’s view to the window will increase your chance of seeing more feathered friends.

Indoor cats need never be bored. They’ll find all the adventure they need inside. All it takes is a large paper bag or box, a sprinkle of catnip on a sheet of newspaper or an old towel, or tipping a kitchen chair over and draping it with an old throw to make a tent. The element of surprise is important, so shake things up every few days by rearranging your cat’s play space or adding new items to replace others you put away.

The best part of keeping your cat inside? You’ll never again worry if she doesn’t come home when you expect her to, or wonder what happened to her if she doesn’t.

Cats in Northern New England are at the mercy of busy roads as well as hungry fishers and other predators.

What’s Santa Bringing This Year?

Okay, a GPS collar device might be more fun for you than for your dog, but it’s a cool way to track canines who stray. Some even let you send text messages when Scout’s rambles lead her too far away from your chosen area.

For a gift that reflects well on the giver but even better on the recipient, wrap up one or two reflective accessories for your pets. They’ll help keep both of you safe when you’re walking at dusk, dawn, or in the dark during our long Northern New England nights.

Every dog and cat loves to hit the hay in a new bed. How about something made with down feathers or memory foam for that special someone? Just because our companions can drop off anywhere doesn’t mean they haven’t included a new bunk on their letter to Santa Paws.

And for the feline flying ace, how about an airplane cat house? This replica of the P-47 Thunderbolt, America’s classic fighter-bomber of World War II, boasts a spinning propeller, D-Day stripes, and fun details.

Smaller pets might love to find a run-about ball under the tree or special treats designed just for the rabbit, ferret, bird, or other best friend in your life.

Winter 2016/2017 | Best of Burlington 33

By Nancy Humphrey Case Photos by Roger Crowley unless otherwise noted

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Jacob Albee From wildlife biologist to outstanding jewelry craftsman

I

n college, local jeweler Jacob Albee was on track for an exciting career in wildlife biology, including tremendous opportunities such as working for international raptor expert Simon Thomsett and course work in Kenya where he got to fly and help train “giant, man-eating eagles.� But Jacob never wanted to give up art classes, and one summer job changed the course of his life.

Aquamarine Yin Yang Pendant in Gibeon Meteorite and 18k gold, with a 1.96ct aquamarine and diamonds. Photo by Rick Levinson, RL Photo.

Winter 2016/2017 | Best of Burlington 35

Various stones and pieces in progress. Jacob often has three or four projects going on the bench at any one time, working on what feels right that hour or that day.

Right: Outside-The-Box-Ring in 18k gold, platinum, and Gibeon Meteorite, set with a 1.65ct fine red spinel and a 0.20ct uncut octahedron spinel. Eleven diamonds flush-set in a meteor shower pattern with Gibeon Meteorite inlay.

Photo by Rick Levinson, RL Photo.

In 1999, he was headed for a graduate program in raptor biology at McGill University when he indulged his jewelry-making hobby by taking a summer job with the late Timothy Grannis and his wife Susan Hurd, who were making designer jewelry at Grannis Gallery on Bank Street. “It opened my eyes in a way I was completely not expecting,” Jacob says. “I was blindsided. I saw what was possible, what people in jewelry design were doing. It was marvelous.”

What started as a summer job became a 36 www.bestofburlingtonvt.com

seven-year stint at Grannis’s bench, and Jacob never did show up at grad school. Today, he is designing pieces so sought-after that he has been invited to present his work at a show featuring luxury items in Abu Dhabi.

A Whole New World As a high school and college student, Jacob was interested in copper and silver but had never worked with gold. “I didn’t know about the craft movement of the ’70s,” he says. “I thought of jewelry as the stamped, shiny stuff at JCPenney.” At the Grannis Gallery, he was exposed to 20 talented artists, most of them working in gold. “It was a whole world I knew nothing about,” he says.

In the years since, Jacob has distinguished himself in the US and abroad for his highly original, inventive designs and superb craftsmanship, winning awards, for example, from NICHE magazine in 2008 and 2013.

Throughout his 15-year career, Jacob has experimented with different fine metals and was one of the first to use meteorite, now so popular that the giant commercial fashion jeweler David Yurman launched a meteorite line.

Winter 2016/2017 | Best of Burlington 37

The designers at di Stefano Landscaping have a broad skill set and look at each project individually to create a truly unique landscape that fits the property and the client’s needs.

But working in gold still holds a special fascination for him. “Gold is very clean,” he says. “You can do almost anything with it. You can make it hard or soft, and you can give it colors. At times I feel I’ve barely scratched the surface of what’s possible with it.”

38 www.bestofburlingtonvt.com

The value of gold adds an element of excitement as well. “When I started, gold was valued at $270 an ounce. Now it’s $1,300. It’s scary—intimidating—to take raw material that expensive and start cutting it up and pounding on it. It’s a

Lotus blossom necklace in 18k gold, shown with a 12.66ct Ethiopian Crystal Opal. Available in any length. Fully adjustable, it can also be worn as two bracelets. Photo by Rick Levinson, RL Photo.

challenge I enjoy.”

Working with gemstones, some of which are “outrageously expensive,” is equally exciting to Jacob. A couple of years ago, a woman came into his shop wanting him to reset a diamond worth $280,000. “To push the metal down on this thing and hope I didn’t break it—that kind of thing is a thrill.”

A Partner in Business and in Life But it was a far less expensive ring that brought something priceless into Jacob’s life—his wife Kristin. One day years ago, her mother went into Grannis Gallery and bought a ring for a birthday present for her daughter.

Because the ring needed some work, Kristin came into the gallery and met Jacob.

He had also noticed her because she worked at a popular restaurant in town.

Only three months later they were dating, and today Kristin is a full partner in Jacob Albee Goldsmith, Inc., managing the business end of things.

Apparently, she was cut out for the work. “She says her favorite games when she was little were ‘business’ and ‘jewelry store.’ She enjoys accounting, which Winter 2016/2017 | Best of Burlington 39

Abu Dhabi, Here We Come Although Jacob Albee has limited the amount of traveling he does now that he and Kristin have two children, there’s one show he’s been invited to that is not to be missed—the Middle East’s premier lifestyle and luxury exhibition called “Big Boys Toys” in Abu Dhabi, UAE, November 23 through 26.

“It’s about preposterous luxury items of all kinds,” Jacob says, “yachts, 60-million-dollar airplanes, personal submarines . . . I will probably be the least expensive artist in the room.”

The first day of the show will be reserved for the UAE’s royal family and other VIPs, and Jacob anticipates a rich cultural experience. “It will be a whole different clientele,” he says. “Abu Dhabi is a very international city, the wealthiest in the world.”

Instead of $15,000 pieces, he is working on $100,000 pieces in preparation for the show—something he finds “really, really exciting and fun.” He hopes the show will open up new opportunities for him. Perhaps because Kristin is going with him, this show too will be “a screaming success” for him.

is staggering to me,” says Jacob. He also praises her taste in jewelry and says she has “a great eye.”

When they were dating, Jacob hired Kristin to work at his first national show, to which he took 12 pieces. “I was terrified,” he says, “but it was screamingly successful.”

After the show, Jacob asked her if she wanted to do more shows with him or be a 50 40 www.bestofburlingtonvt.com

Top and bottom left: Jacob works on the bezels for the suite of tourmalines. Above: Free Diamond Cuff Links in 18k gold, oxidized sterling, and a sapphire crystal, with 29 loose diamonds and one ruby in each.

Below: The bench top and some of Jacob’s tools.

percent owner of the business. She chose the latter, and that has benefited the business.

“She’s good at reining me in,” says Jacob.

“I can get carried away with an idea until she says, ‘Yes, but the materials for that would cost $4,000. That’s ludicrous.’”

So what about Jacob’s wildlife biologist side? Does that inform his work as a jeweler? Not consciously and not in a way that

shows up in his designs, he says. He sees them as separate interests that he’s had to dance between.

“But the most spiritually significant experiences I’ve had have all been in a natural setting—removed from the crush of humanity. And occasionally I get a sense of rightness, oneness, when making something.

That feeling of something being just as it

should be—it’s similar to watching elephants for four hours.” 

Jacob Albee Goldsmith

By Appointment Only: 41 Maple Street Burlington, VT (802) 540-0401 jacobalbee.com Winter 2016/2017 | Best of Burlington 41

what’s in store By corey burdick Photos by Roger Crowley

Kiss the Cook Warm up your winter kitchen

T

he beauty of autumn has transitioned to the bluster that is winter in Vermont. With the snow flying and wind gusting, what better time to head to the kitchen for comfort food cooking? When you need just the right tools or maybe some inspiration from fellow culinarians, Kiss the 42 www.bestofburlingtonvt.com

Cook, Burlington’s locally owned cookware store right on the Church Street Marketplace, is there to help.

Kiss the Cook has been a family-owned business since the early 1990s. It was originally founded by Marie Bouffard and Mike Soulia, who operated the store for more

than 20 years. Kiss the Cook was purchased

by Luke and Ashley Wight in 2014. Prior to purchasing the store, Luke spent about five years at Green Mountain Coffee Roasters in various sales and marketing roles. Ashley, who assists in the store during busy times and oversees blog content, works full time

for Howard Center. The couple has now owned the business for a little over two years, and it continues to thrive.

This past October, Kiss the Cook celebrated its 25th anniversary with a number of in-store special events and sales. The main event featured WĂźsthof Executive Chef Mike Garaghty doing demonstrations on topics such as how to properly bone a chicken, knife sharpening, turkey carving, and garnishing. Customer appreciation sales took place all month, and a portion of sales on one weekend went

Opposite page: Lifetime quality cookware from brands like Le Creuset are available in an abundance of styles and colors.

Center: A rainy morning on Church Street through Kiss the Cook’s seasonally decorated windows.

Top: Walls are lined from floor to ceiling with gadgets, gifts, and local food products.

Above: Luke and Ashley Wight review their product selection.

Winter 2016/2017 | Best of Burlington 43

Among the great selection of kitchen tools and gadgets is a variety of fun and effective items to store your fruits and veggies and help keep them fresh.

Opposite: Store Manager Sherwin Westover is always a great help to customers.

to the Vermont Foodbank.

In addition to the store’s longevity on the marketplace, it’s received accolades such as being named the “Best Kitchen Store in Vermont” by Seven Days. And when Wüsthof was celebrating its 200th anniversary in 2015, Kiss the Cook was selected as one of only eight retailers nationwide to be awarded a trip to visit its factory.

A Mission to Give Back Kiss the Cook is a key resource for people who are seeking the best kitchen tools, both useful and fun, to inspire their culinary pursuits. While Luke and Ashley certainly provide a great service for shoppers, they also give back to the community in other ways.

“There are so many worthy causes, and we get so much support from local customers that we try to support our community wher44 www.bestofburlingtonvt.com

ever we can,” Luke says. “A few times a year we invite customers to trade in any of their gently used kitchen equipment, and we provide them with a coupon for each item for a discount on a new item. We refurbish their used items, and then donate them to various groups that may be able to use them.”

Perhaps this is part of what has made Kiss the Cook so successful in an increasingly competitive market, both online and off.

With the changing nature of shopping in mind, Luke is ever watchful of the store’s inventory levels, national trends, and the seasonality of items, which can change very quickly in Vermont.

Then there’s the price factor. “A lot of times I think small local businesses have a reputation for not being able to compete with larger stores on price, but we spend a lot of time making sure we’re priced competitively. Many of the brands we carry have a minimum price they suggest selling their products at, and we always try and meet that price so we’re competitive for our customers,” Luke says.

If you’re like me, when you walk into Kiss the Cook, you’re likely to find it tough to narrow down your purchase to a handful of items. Luke is always gracious about sharing his recommendations. His first pick is a knife, “the most important tool in the kitchen.” Luke’s favorite is the Wüsthof Classic Ikon eight-inch Cook’s Knife. “It’s sharp, Winter 2016/2017 | Best of Burlington 45

Kiss the Cook has been locally owned on the Church Street Marketplace for over 25 years.

Opposite: As the seasons change, so do the window displays at Kiss the Cook.

well-balanced, and is capable of just about any job I need it to do!” Luke says.

Another favorite is the euroSCRUBBY. “It’s a simple and small cleaning item . . . simultaneously abrasive enough to scrub away the toughest messes yet gentle enough to clean glass stove tops. ‘Magic’ is the only way to describe it.”

What’s Next?

Building on the business’s long history of success, Luke says that moving forward, they 46 www.bestofburlingtonvt.com

would like to find a way to make demonstrations more hands-on for people who participate so that they can leave ready to execute the techniques confidently at home.

“Currently we do in-store demonstrations and samplings, and we try and have an event one or two times each month. We started in the winter of 2015, originally doing just one event a month. Customer response and feedback were really positive, so we’ve tried to do at least two events a month in 2016.

It’s part of our effort to make sure we’re not

just a store but a destination for people who love food and cooking,” says Luke.

In addition, the duo has been busy honing their website with plans to increase their blog presence where they plan to share recipes, product reviews, and information about upcoming events.

Want to know more about demos and recipe ideas for all that great cookware you just bought? Visit kissthecook.net. While you’re there, sign up for Kiss the Cook’s monthly newsletter, which announces upcoming events. Events are also announced on Facebook. 

Kiss the Cook 72 Church Street Burlington, VT (802) 863-4226 kissthecook.net

online EXTRA! Luke reviews Kiss the Cook’s top five gadgets at www.bestofburlingtonvt.com.

Winter 2016/2017 | Best of Burlington 47

By sarah tuff dunn

Silly Putty Skis —Seriously Renoun

revolutionizes skiing with a radical invention

I

t’s long been a universal truth that snow is soft and skis are hard. But as Burlington-area skiers and snowboarders know well, sometimes that snow can turn hard. And it can hurt. What if there was a ski that could sense when the conditions were changing and adapt automatically?

Well, now there is. Meet RENOUN, a Burlington-based, online-only company that’s reinventing the way hardcore skiers and snow bunnies alike are hitting the slopes, thanks to an invention founder Cyrus Schenck and friends stumbled upon in college. Established in November 2014, RENOUN has already won prestigious international and local awards, plus plenty of buzz in the ski industry and a patent that protects its unique material.

“It’s the only ski in the world that can adapt to skier style and conditions because of a material called hyper damping technology (HDT),” explains Cyrus. “If you hit a chunk of ice, it absorbs the impact, and then goes back to normal.” The story behind RENOUN, however, is anything but normal.

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Winter 2016/2017 | Best of Burlington 49

The concept behind RENOUN’s patented technology allows the ski to be soft in powder but instantly become more stable when the going gets rough. Photos by Joel Caldwell.

Opposite page: RENOUN founder Cyrus Schenck.

From LEGOs to Launching Growing up in Shelburne, Cyrus was a curious kid who collected LEGOs, crafted catapults, and learned to fly an airplane to Rutland to buy a hamburger—before he was old enough to drive there. So it wasn’t a huge leap to become an aeronautics engineering major at Clarkson University, where he befriended a few guys who were equally obsessed with science—and with skiing.

During long drives to Jay Peak from Upstate New York and back, the group would fantasize about what changes they could make to their ski equipment in order to help it handle unpredictable New England conditions. With “no idea” how to draw up a business plan, the Clarkson students submitted an eight-page document outlining their scheme to a competition for startups and won $6,000. That was barely enough to get going.

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Then they stumbled on something called a non-Newtonian polymer that essentially acts like Silly Putty, stiffening and softening according to the user’s demands. They called it HDT and set about putting it in a ski. “I’d wake up at 6am and work until midnight, trying to get prototypes done,” recalls Cyrus, now 27. “Lots of splinters, hands always grimy, stuffy nose from inhaling all the dust.”

Putting HDT into a ski involved milling channels into a wood core, sanding it down to shape, molding and covering it in epoxy and fiberglass, and pressurizing the product at 200 psi and 185 degrees. “No one had done this,” Cyrus says of the process.

Next up was testing HDT at a distant lab.

“We got an email that said, ‘This stuff is insane!’ with exclamation points and all caps,” says Cyrus, adding that the tests showed how the skis, with just 15 percent of this non-Newtonian material, could become 300 percent more stable and controlled. “That was the first eureka moment.” And when the team brought the skis to Tokyo, managing to light up the eyes of Japanese ski salesmen who spoke no English, Cyrus knew that RENOUN would reward.

Winter 2016/2017 | Best of Burlington 51

Testing for each ski was first done in a lab. Only when they had proved that their concept worked did the RENOUN team start perfecting it in skis.

Global Branches, Green Mountain Roots Less than three months after introducing RENOUN to the world, Cyrus earned its attention in the form of a Gold Winner trophy from ISPO, a sporting-goods trade show held annually in Munich. That, in turn, raised eyebrows among such ski industry giants as Rossignol, who Cyrus says has reverse-engineered his ski in order to make a similar pair.

“We brought a product that is fundamentally different to the market, and people are recognizing that,” says Cyrus, who shrugs off any potential copycats with a bona-fide patent for HDT that RENOUN earned this fall, four and a half years after applying for it.

LaunchVT awarded RENOUN first prize last year. The New York Times, United Airlines’ Hemispheres magazine, and other national outlets have also praised RENOUN’s unique ski, but Cyrus is most stoked about the thumbsup from the scientific community. “We actually started this from the scientific method,” he says. “We tested it and proved it worked in a lab before we ever sold a single ski.”

This winter marks a turning point for RENOUN in predicting a profit while shifting the 90 percent domestic market to more sales overseas. But Cyrus has other top-secret products up his sleeve and continues to make ends meet by washing windows (a total of 42,000 plus or minus 10,000, he guesses) in the warmer months 52 www.bestofburlingtonvt.com

and driving a 1999 Toyota 4Runner to meetings and to the airport for international sales meetings.

But he always comes back to Vermont.

While Cyrus has a certain loyalty to the Green Mountain State, having been born and raised here, the continual exposure to innovation keeps him grounded in Burlington. “Vermont has a really high concentration of good ideas,” he says. “Growing up, I was always hearing about things that tied their roots to Vermont.

This led me to think that it was just normal to invent something totally new.”

RENOUN also taps into a network of Burlington-area businesses for its needs. Local attorneys who have also helped protect Keurig for Green Mountain Coffee Roasters and the Boa Technology for Burton have provided pro bono advice, while Studio Four Nine has done design work and Oxbow Creative has offered branding tips.

RENOUN’s headquarters are in the Vermont Center for Emerging Technologies (VCET), an incubator for entrepreneurs that offers shared Winter 2016/2017 | Best of Burlington 53

Customer Sophia Bianchessi with her skis in Brooklyn, New York. RENOUN sells only online, lending to a truly worldwide presence. Photo by Joel Caldwell.

office space. Meetings often happen around town, however, at cafés including New Moon, Maglianero, and August First as well as at the Farmhouse Tap and Grill.

It all adds up to the ideal combination of people, place, and opportunity, says Cyrus, who hits Mad River Glen and Stowe on powder days, partly for testing and partly for play. “And my sister does all the shipments,” he adds.

At VCET, RENOUN skis and coasters help decorate the space. Just don’t look for a fancy degree hanging above Cyrus’s desk. He became so caught up in starting RENOUN and earning his engineering chops by working in California that he never finished at Clarkson. “People always talk about how all big companies were started by a college dropout,” he says. “But honestly, I’m cool with just being me and showing people that a tiny ski company can challenge the largest R&D labs in the world.” 

RENOUN 266 Main Street Burlington, VT (802) 778-9163 www.renoun.com 54 www.bestofburlingtonvt.com

community spotlight By tom brandes

Nourishing Children, Families, and Communities Hunger Free Vermont improves access to nutritious food for all

I

n the early 1980s, deep cuts in federal nutrition programs resulted in the establishment of multiple food pantries throughout Vermont. These pantries were designed to meet citizens’ urgent needs for adequate food.

Yet despite these heroic efforts, simply providing food did not solve the problem.

Within a few years, a group of Vermont dieticians recognized the need to expand existing nutrition programs. They began to advocate for creating programs that would eliminate hunger and poverty through education as well as providing nutritious food, especially for children.

Education & Advocacy Incorporated in 1993, Hunger Free Vermont (formerly the Vermont Campaign to End Childhood Hunger) is an education and advocacy organization with the mission to end the injustice of hunger and malnutrition for all Vermonters. Hunger Free Vermont is working to strengthen the fabric of all our communities by improving access to nutritious, affordable food.

“We’re a statewide nonprofit organization dedicated to providing nutrition education and expanding access to nutrition programs 56 www.bestofburlingtonvt.com

that nourish Vermont’s children, families, and communities,” says Hunger Free Vermont Executive Director Marissa Parisi.

“Over 11 percent of Vermonters are food insecure today, and while that’s better than the nearly 15 percent rate during the Great Recession, it’s just as unacceptable.”

Food insecurity means not having enough food to meet daily requirements. In times when jobs are scarce, some children and their families skip meals or stretch their food budget by eating high-calorie, low nutritional value foods like ramen soup for every meal. But to be productive citizens, people need nutritious food every day.

Hunger Free Vermont works to ensure that everyone has the daily food resources to

Top: Children eat a chicken and vegetable stir-fry meal family style at the Burlington Children’s Space.

Bottom left: 80 percent of a child’s brain development occurs in the first 3 years of life, and nutrition is key to building robust brain connections to support future learning and social-emotional development.

Bottom right: Hunger Free Vermont believes school cafeterias should be welcoming places for sharing a meal with friends as well as learning labs for long-term healthy eating habits.

Winter 2016/2017 | Best of Burlington 57

Right: The Learning Kitchen teaches youth and adults how to shop for and prepare nutritious meals on small budgets.

Bottom: School meals like those served at Champlain Elementary School in Burlington offer a regular source of nutritious food for children.

be healthy, and particularly children, who need quality food and nutrition education to reach their full potential. That’s why the organization offers programs where kids learn and play.

3SquaresVT A strong partner in 3SquaresVT (formerly known as food stamps), Hunger Free Vermont facilitates a statewide group of state administrators and community partners to improve the program. It also educates partners about how to sign people up for 3SquaresVT. In addition, Hunger Free Vermont creates outreach and educational materials to increase participation and advocates for policies at the state and national level to improve access to adequate food. Moreover, the organization provides education about how to shop economically for nutritious foods. The group successfully advocated to enable 3SquaresVT benefits to be accepted at farmers’ markets throughout the state, helping farmers and local economies while making fresh, locally grown produce available to all Vermonters.

The Learning Kitchen is a program that educates middle school and high school students and their parents. Area chefs and trained nutrition educators teach a series of six classes.

Learning Kitchen participants engage in hands-on cooking and nutrition education activities that focus on balancing and planning meals, stretching food dollars to maximize nutrition, shopping strategies, and cooking techniques.

Hunger Free Vermont also advocates for universal free school meals as part of a school’s curriculum and successfully worked to eliminate the reduced-price lunch category for all Vermont schools. Now, all students from low-income families receive free school lunch.

Well Fed & Ready to Learn “We’re pleased to have helped 60 schools in the Burlington area serve universal free school meals to 13,000 kids, so they can go to school, be well fed, and be ready to learn,” says Marissa. “Universal free school meals makes the cafeteria the 58 www.bestofburlingtonvt.com

Get Involved Despite these many successes, challenges remain. Hunger Free Vermont needs community partners and financial support to continue making inroads in the fight against hunger.

Visit www.hungerfreevt.org and click on “DO get involved” to donate or to learn about volunteer opportunities and upcoming events. Consider starting your own campaign to raise awareness and funds to support Hunger Free Vermont.

Ask for donations instead of birthday gifts or to celebrate the memory of someone you love. Ask for pledges to support your next sports challenge—or for doing something silly like growing a mustache!

Encourage your school’s administrators to participate in the Vermont’s Breakfast After the Bell Challenge. Hunger Free Vermont and the New England Dairy and Food Council challenge schools across the state to increase student participation in the School Breakfast Program by at least 20 percent or more by moving breakfast after the bell.

To discover the food challenges many people in our communities face every day, consider taking the 3SquaresVT Challenge and see what it’s like to eat on the average 3SquaresVT benefit for one person: $37 for a week, $5.29 per day, or $1.76 per meal.

center of the school, and lunchtime is less stressful. It does a lot for the culture and vibe of a school when students don’t need cash or a PIN number to receive nutritious food.”

Unfortunately, people work really hard to disguise the fact that they don’t have adequate, nutritious food. “Fake it ’til you make it” describes how people cover up their food insecurity. Food service directors in schools have long noted that many students are very hungry on Monday mornings because they Winter 2016/2017 | Best of Burlington 59

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Above: Kids are more willing to try new foods when they see their peers trying them too. Hunger Free Vermont gives childcare providers the tools they need to help parents reinforce nutrition lessons at home.

Opposite, top: Hunger Free Vermont works to end hunger across the age spectrum with focused outreach to older Vermonters who are particularly vulnerable to food insecurity. The 3SquaresVT program can help senior adults afford groceries to stay healthy and independent.

Bottom: Pine Forest Children’s Center serves up kale chips for a snack. Scratch cooking and Harvest of the Month featured items expose kids to fresh, local foods—creating localvores for life!

might not have had a good, nutritious meal since their school lunch on Friday.

More than 38,000 Vermont children depend on free or reduced-price lunches during the school year. When school cafeterias close in June, many of these children lose their most important source of balanced nutrition. The Out-of-School Time program helps nonprofit organizations, schools, and community centers ensure that kids have access to nutritious food during after-school hours and throughout the summer months.

“I absolutely believe hunger in Vermont can be defeated. It’s not something we have to live with forever,” says Marissa. “It’s a simple problem to solve. We really can solve this by building our economy and safety-net programs to help people who can’t work meet their basic needs and keep them healthy.”  Winter 2016/2017 | Best of Burlington 61

Cozy Winter

SPECIAL ADVERTISING SECTION

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 so much more to choose from. Looking for a corporate gift that makes an impression? Contact Morse Farm for a quote on Vermont Maple Syrup packaged with your company’s logo.

Shopping & Fun Things to Do in the Burlington Area!

ECCO Clothes ECCO, Burlington’s original designer boutique, has been dressing Vermonters in top brands for over 20 years! From denim to dresses, boots to stilettos, ECCO has it all! Premium denim lines like J Brand, AG, Paige, and Citizens of Humanity; sweaters by Velvet, Vince, and Repeat Cashmere; basics by James Perse and Michael Stars; dresses

by Susana Monaco, BCBG, Amanda Uprichard, and Laundry; shoes from Steve Madden, Seychelles, and Dolce Vita; and handbags by Liebeskind, Hobo, and Day & Mood. From basic to anything but, ECCO has you covered. Visit ECCO on the corner of Church Street and Bank Street in the heart of Burlington.

81 Church Street Burlington, VT (802) 860-2220 www.eccoclothesboutique.com

1168 County Road Montpelier, VT (800) 242-2740 maple@morsefarm.com www.morsefarm.com

Shelburne Vineyard Winery and Tasting Room Come join us for a taste and tour and let us share our adventure growing grapes and making award-winning wines in Northern Vermont. Then stay a while with a glass of wine while you visit with friends in our cozy loft overlooking the vineyard or shop in the Tasting Room for holiday gifts and gift certificates. To learn more about our concert and event schedule, visit our website or Shelburne Vineyard on Facebook, and don’t forget to contact us about planning your own personal or corporate celebration with us!

6308 Shelburne Road Shelburne, VT (802) 985-8222 www.ShelburneVineyard.com Open 7 days a week all year Nov–Apr 11am–5pm May–Oct 11am–6pm

SPECIAL ADVERTISING SECTION

Danform Shoes Danform Shoes, family owned and operated shoe stores since 1978. Four locations in Vermont—Burlington, Colchester, Shelburne, and St. Albans. Shoes, boots, athletics, handbags, wallets, and more. We carry over 100 brands of shoes and boots, including top brands like UGG, Frye, Dansko, Keen, Merrell, and Blundstone. Our experienced sales staff will help you find the perfect fit. The best gift idea? A Danform gift card! Find us in Burlington on the top block of the Church Street Marketplace.

Jess Boutique Jess is a beautiful designer boutique on the Church Street Marketplace. This holiday season make someone you love feel special with bags from Botkier, cashmere from White and Warren, a stunning dress from Ted Baker, or amazing jewelry from artisans around the world. Jess has everything you need to make your holidays sparkle.

98 Church Street Burlington, VT www.jessboutique.com

2 Church Street (802) 864-7899 www.danformshoesvt.com facebook/danformshoes

Stella Mae Located on the Church Street Marketplace, Stella Mae carries a curated selection of footwear, clothing, and accessories.

Brands include Frye, Dolce Vita, FreeBird, Kork-ease, A.S.98, Danner, For Love and Lemons, Mink Pink, Chaser, and Gentle Fawn. We also offer an online experience at Stella-mae.com.

Warner Supply, our lifestyle store for men that also features gifts, is now open in our basement.

96 Church Street Burlington, VT (802) 864-2800 www.stella-mae.com

Petra Cliffs Petra Cliffs Climbing Center and Mountaineering School focuses on climbing and mountain-related education and recreation, accessible to all ages and abilities. We offer premium instruction and services through experience-based education in an inspiring atmosphere for families and friends to gather for a challenge and fun. Petra Cliff s is also home to an indoor ropes course for birthday parties, teams, and groups.

105 Briggs Street Burlington, VT (802) 657-3872 www.petracliffs.com

by Susan Nye

Who needs sunshine and warmth when there’s so much fun on the calendar?

Celebrating Winter!

s

Sure, it’s tempting to make like a groundhog and hibernate until it’s over, but really, there are lots of good times to be had during winter in the frigid North. Here are a few.

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Bring on the Ugly Sweaters . . . or not Ah, the holidays! It’s time for the great fashion debate. Do you head over to the neighborhood potluck in an elegant little black dress and your grandmother’s pearls? Or do you haul out that ridiculous but fun Christmas sweater you bought back in the ’80s?

I’ll leave the fashion decision to you. Regardless of what you wear, gravlax will be a welcome addition to any potluck. (Okay, if you insist, I’d go with basic black and pearls.)

Ugly Sweater Party Tips If you’d rather skip the elegant attire and drag out your tacky holiday sweater, realuglychristmassweaters.com offers the following tips for a successful ugly sweater party: • Make your invitations fun and exciting. The crazier the better. Remember, the ugly sweater party harkens back to a time when these sweaters were worn in public, so how about including a family photo of the hosts wearing your ugliest holiday sweaters, goofy glasses, and ‘80s haircuts?

• Encourage your guests to really do it up. Crazy Christmas hats, mittens, wild socks, and plaid pants go perfectly with an ugly sweater.

• Create a Facebook event or an online invitation. It’s a simple way to get people to RSVP.

Gravlax with Tarragon-Caper Mustard Sauce | Serves 12 or more as an appetizer |

L cup brown sugar N cup kosher salt 1 Tbsp freshly ground pepper 1 Tbsp ground coriander 2 Tbsp finely chopped shallot N cup roughly chopped tarragon 2 lb skin-on, center-cut salmon 1. Put the sugar, salt, pepper, and coriander in a bowl and whisk to combine. Add the shallot and tarragon and whisk again.

2. Put the sugar mixture in a large resealable plastic bag, add the salmon, seal the bag, and shake to coat. Squeeze the air out of the bag. Put the bag in a pan that more or less just fits the salmon, place a plate or board on top of the salmon, and weigh it down with a clean brick or a couple of 28-ounce cans.

3. Turning every 12 hours, marinate the salmon for 48 hours. Remove the salmon from the bag, rinse under cold water, and pat dry. Thinly slice the gravlax against the grain at a 45-degree angle. Serve on thinly sliced baguette, rye bread, or artisanal crackers with a dab of TarragonCaper Mustard Sauce.

Tarragon-Caper Mustard Sauce 2 Tbsp capers 1 Tbsp finely chopped shallot 2 Tbsp dry white wine Kosher salt and freshly ground black pepper to taste K cup sour cream N cup Dijon, spicy brown, or whole-grain mustard (or a mix) 3 Tbsp chopped fresh tarragon Grated zest of 1 lemon Put the capers, shallot, and wine in a blender or small food processor, season with salt and pepper, and process to finely chop and combine. Add the sour cream, mustard, tarragon, and zest and pulse to combine. Transfer to a serving bowl, cover, and refrigerate at least 30 minutes to combine the flavors.

Winter 2016/2017 | Best of Burlington 65

Ring in

the

New Year

As soon as the ball drops in Times Square, hugs and kisses will be exchanged, and everyone will sing “Auld Lang Syne.” While a few sleepyheads will be tempted to call it a night, continue the fun with one last dance, a glass of champagne, and a simple midnight supper. Simple doesn’t mean dull; serve up a bit of holiday elegance with lemony pasta and a dollop of caviar.

How to Make Your Party Special Even if you’re homebound with the kids on New Year’s Eve, you can still make the evening elegant and special. Pull that little black dress and handsome suit out of the closets and gussy up the kids. Opera gloves, bow ties, feather boas, and tiaras can be found at your local party supply store.

Feel free to be over the top—it will make for fantastic photo ops and a night to remember!

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Lemony Capellini with Caviar | Serves 8 |

4 Tbsp butter 1–2 leeks, white and tender green parts, finely chopped Sea salt and fresh ground pepper, to taste 1 clove garlic, minced K cup dry white wine 2 Tbsp Pernod or ouzo 1 cup heavy cream 2 Tbsp finely chopped fresh tarragon 1–1 K lb capellini 2 lemons, quartered, seeded, and juiced 16–24 Tbsp caviar Grated zest of 2 lemons 1. Melt the butter in a large skillet over medium heat. Add the leeks, season with salt and pepper and, stirring occasionally, cook until tender, about 5 minutes. Add the garlic and cook 1 minute more. Stir in the wine and Pernod and simmer until reduced by half. Stir in the cream and simmer on low heat for 2 to 3 minutes.

Remove from the heat, stir in the tarragon, and cover to keep warm.

You can make the sauce in advance, cool to room temperature, cover, and refrigerate. Reheat on low while you cook the pasta.

2. Meanwhile, fill a large pot with salted water, add the lemon juice, toss in the lemon pieces, and bring to a boil. Add the pasta and cook according to package directions, less 1 minute.

Reserving a little of the pasta water, drain the capellini and discard the lemon pieces.

3. Add the pasta and a little pasta water to the skillet with the leeks and toss to combine. Cover and simmer over medium-low heat for 1 minute.

4. Transfer the pasta to shallow bowls, garnish with caviar and grated lemon zest, and serve.

Winter 2016/2017 | Best of Burlington 67

© Americanspirit. Quarterback Tom Brady, at Gillette Stadium. New England Patriots NFL Team play against Dallas Cowboys, October 16, 2011, Foxborough, Boston, MA.

Cheers to the Super Bowl!

Whether your favorite team is headed to Houston or not, there is still a pretty good chance you’ll want to watch the game. The championship is the perfect excuse for a great bowl of chili and a local brew. Instead of the same old bowl o’ red, change it up with a taste of the Caribbean, with black beans and pumpkin. It just might become your new favorite chili.

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Caribbean Chili with Pork, Black Beans & Pumpkin | Serves 8–10 |

1 lb dried black beans 12 16-oz hot (or sweet) Italian sausage, casings removed Olive oil 3 lb pork shoulder Kosher salt and freshly ground pepper to taste 1 large onion, peeled and finely chopped 2 carrots, peeled and finely chopped 2 Tbsp (or more to taste) minced jalapeno 2 Tbsp ground cumin 1 tsp dried oregano K tsp smoked paprika 4 cloves garlic, peeled and minced 2 cups pumpkin puree 2 Tbsp brown sugar Grated zest and juice of 1 orange Juice of 1 lime N cup espresso or strong coffee K cup rum 2 bay leaves 4–6 cups chicken stock or broth 1 cup sour cream Garnish: chopped cilantro and toasted pumpkin seeds

once or twice, roast at 375° for about 45 minutes. Cool to room temperature. Cut the sausage into chunks and transfer to a food processor and pulse to finely chop. Reserve.

3. While the sausage is cooking, pat the pork dry and season with salt and pepper. Heat a little olive oil in a large casserole over medium-high heat, add the pork, and brown well on all sides. Remove the pork from the casserole and reserve.

4. Put the onion, carrots, jalapeno, and spices in the casserole, season with salt and pepper, and sauté until the onion is translucent. Add the garlic and cook 1 minute more. Stir in the sausage, pumpkin and brown sugar, add the orange zest and juice, lime juice, espresso, and rum and stir to combine. Add the pork, 1 bay leaf, and enough chicken stock to come about three-quarters of the way up the sides of the pork.

5. Bring everything to a simmer, cover and transfer to the oven. Reduce the heat to 350° and turning the pork a few times, cook for about 2 hours.

6. After the pork has been cooking for about 30 minutes, drain and rinse the beans. Put the beans in a large pot, add water to cover by 3 to 4 inches and the remaining bay leaf. Bring to a boil, reduce the heat to very low, cover, and simmer until almost tender, about 45 minutes.

7. Drain the beans and add them to the pork. If necessary, add more chicken stock. Continue cooking for about 45 minutes or until both the pork and beans are very tender.

8. Remove the chili from the oven and cool to room temperature. Transfer the pork to a cutting board and cut or shred into bite-sized pieces.

9. Put the sour cream in a small bowl and, a little at a time, stir 1 to 2 cups of sauce into the sour cream.

1. Rinse and soak the beans overnight in 10 to 12 cups water.

10. Stir the pork and the sour cream back into the beans. Cover and store in the refrigerator for several hours or overnight.

2. Preheat the oven to 375°. Put the sausage in a large ovenproof skillet, add 1 to 2 cups water and, turning

11. Reheat the chili in a 350° oven until bubbling, about 1 hour. Serve the chili in shallow bowls garnished with cilantro and pumpkin seeds.

Winter 2016/2017 | Best of Burlington 69

Love the is in

Flowers Set the Mood Do you know the language of flowers? A red chrysanthemum means I love you, and a red rose symbolizes love and desire. According to the Old Farmer’s Almanac, a yellow rose represents joy, friendship, and the promise of a new beginning. A lavender rose symbolizes love at first sight.

Air

To go out or stay in—that is one of the big Valentine’s Day questions. While one can’t dispute the charm of an elegant restaurant, there is something quite romantic

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about cooking together—especially if chocolate is involved. A rich and chocolatey cake is a delicious way to say I love you.

Flourless Chocolate Cake | Serves 12 |

9 Tbsp butter plus more for the pan 10 oz dark chocolate, chopped 2 tsp instant espresso powder 1 tsp cinnamon 6 large eggs, at room temperature and separated O cup sugar 1 tsp pure vanilla extract 2 Tbsp cognac Pinch salt Garnish: heavy cream, lightly sweetened (or not) and whipped into soft peaks 1. Preheat the oven to 375°. Lightly butter a 10-inch springform pan, line the bottom of the pan with a round of parchment paper, and butter the paper. Wrap the pan in two layers of heavy aluminum foil.

2. Put the chocolate and butter in a heavy saucepan and, stirring frequently, heat on very low until about two-thirds melted. Remove the pan

from the heat, let sit for a few minutes, and stir until smooth. Stir in the expresso powder and cinnamon and set aside to cool slightly.

3. Put the egg yolks and a half cup of sugar in a bowl and beat with an electric mixer until pale and frothy. Beat in the vanilla and cognac.

Whisk the chocolate mixture into the egg yolks and sugar.

4. Clean the electric mixer’s beaters and beat the egg whites and salt until thick. Add remaining sugar and continue beating until stiff but not dry. Stir about one-quarter of the egg whites into the chocolate mixture and gently fold in the remaining whites.

5. Pour the batter into the springform pan and carefully place it in a large roasting pan. Add enough boiling water to come halfway up the sides of the springform pan. Bake at 375° for 10 minutes.

Reduce the temperature to 350° and continue baking for 35 to 40 minutes.

6. Remove the cake from the roasting pan and place it on a rack to cool. Unwrap the foil and carefully remove the sides of the springform pan. Cut the cake into thin wedges and serve with a dollop of whipped cream.

Winter 2016/2017 | Best of Burlington 71

by phyl newbeck

In search of

the Perfect Evergreen Visit a local tree farm this holiday season

Start a new family tradition this year and cut your own Christmas tree at one of Vermont’s tree farms. Photo courtesy of Handy Hill Farm.

72 www.bestofburlingtonvt.com

Growing trees requires years of care. Photo by Lee Cordner Photography.

E

very December, thousands of Vermonters flock to tree farms to find the perfect evergreen to bring home and decorate. Row upon row of fir trees stand at attention while families debate the relative merits of Balsams and Frasers and envision their favorite ornaments hanging from the branches. It all looks so simple, but it’s not.

You may not start thinking about bringing a tree into your living room until a few weeks before Christmas, but tree growers have been hard at work since last spring. Although there are plenty of stands where you can find precut trees, it’s much more fun to head out to a tree farm to cut your own, and you don’t have to go far to do so. While many people think of Williston as the land of big-box stores, it’s actually a hub for Chittenden County tree growers. Three farms—Handy Hill Farm, Isham Family Farm, and Urie’s Tree Farm— are located within the town’s borders.

Isham Family Farm Growing Christmas trees isn’t for those who want instant gratification. It takes seven or eight years for trees to grow, and in the first two or three years, they require a good deal of tender loving care. Most growers plant their seedlings in May and follow that up with fertilizing in June and pruning and shaping any

time from July to September. They also mow in between the rows on a regular basis. Some apply herbicides to keep the grass low and pesticides to prevent insect damage. “When the trees are small they have to compete with grass and weeds,” Mike Isham says. “It’s hard to get them going the first couple of years, but after that they’re alright.”

The Isham Family Farm has been in existence since 1871, but it wasn’t until 2005 that Mike Isham decided to diversify by adding Christmas trees, starting with 500 Balsam firs. “They’re easier to grow,” he says.

“They can tolerate wetter soil, and they are the most fragrant.”

Mike’s tree farm has gotten more popular every year. Each winter he sells out, often well before Christmas, and this year he planted 1,500 trees as he looks toward the future. Visitors start tree shopping the day after Thanksgiving and continue up until Christmas day. Last year, Governor Shumlin cut two trees for the Statehouse at the farm.

In addition to trees, Mike provides a cheery atmosphere with music, Christmas lights, and free cocoa. Last year on one particularly warm weekend, he and his staff all wore Hawaiian shirts and encouraged customers to do the same. Although snow on the ground provides more of a holiday experience, Mike thinks

A Sampling of Vermont’s Tree Farmers Christmas tree lovers who live in Vermont are lucky. If Williston is farther than you want to travel, there are many other farms where you can find the tree of your holiday dreams. Several photos in this article are from Whites Tree Farm at 255 Jericho Road in Essex Junction.

After you cut your own tree at Whites, visit the gift shop for locally made products and a handmade wreath.

Here are a few other tree farms around the state.

J, B & T Tree Farm 881 Willow Brook Lane St. George, VT (802) 482-2062 jbtpinkhamtreefarm.weebly.com Purinton Maple & Tree Farm 190 Pond Road Huntington, VT (802) 434-4385 Sharp Park 204 Cobble Hill Road Milton, VT (802) 879-3507 www.sharppark.com Winter 2016/2017 | Best of Burlington 73

Local farms offer a large selection of beautiful trees. Photo courtesy of Handy Hill Farm.

Right: Weather, pests, and animals can threaten saplings, but many farmers enjoy the hard work that goes into growing trees. Photo by Lee Cordner Photography.

warm weather can also be good for tree shopping because more people are willing to venture outside.

Among the difficulties facing Christmas tree farmers are weather and pests. Growers lose saplings when the ground is too wet, but this year, many suffered tree mortality because the ground was too dry. Wet soil can result in root fungus and rot, while cold winters can create frost burn. Tree aphids and spider mites can do considerable damage; deer often browse on new shoots; and a condition called witch’s broom, which results in gnarled branches, can be caused by a number of organisms.

Despite the work involved in growing beautiful holiday trees, Mike thoroughly enjoys the process. “It’s really fun,” he says, “because everyone is in a good mood for Christmas.”

Handy Hill Tree Farm Mike Isham was already a farmer when he diversified with trees, but that was not the case for Shawn Handy. A member of the Handy family that owns motels and apartment buildings, Shawn purchased what had previously been known as the Quinlan Farm and renamed it Handy Hill Tree Farm in March of 2015.

“The property spoke to me,” Shawn says. “It’s not often you find a 96-acre parcel in Chittenden County, especially in Williston, and to have a somewhat viable income was a plus.” Yet Shawn readily admits that he wasn’t fully prepared for taking over the farm. “There 74 www.bestofburlingtonvt.com

were about 8,000 trees in all different stages of life,” he says. “They hadn’t been touched in three to four years.”

Handy Hill Tree Farm has a variety of species including Balsam, Fraser, and Concolor firs. In 2015, Shawn devoted considerable energy to pruning the existing trees on weekends and in the evenings. “I spent that whole spring, summer, and fall right up until the start of the season getting them in the best shape I could,” he says.

Shawn’s original plan had been to sell as many trees as possible, and then close down the operation, but once he saw the smiles on his customers’ faces, he changed his mind and decided to keep the business going. He even shut down the stand early to make sure he would have sufficient inventory for 2016.

“It was very rewarding to make people happy,” he says. “I really enjoyed that part.” Shawn brought in speakers to play music from the shed on the property and had his nieces and nephews sell baked goods and hand out saws.

“It became a family affair,” he says.

Urie’s Tree Farm Urie’s Tree Farm was started by Marcia Urie’s parents in the 1960s. As they grew older, she began to help out more, and in 2009, after her mother’s death, she took over operations with Jan Jenkins. Marcia is retired but admits that the work involved in the tree farm sometimes makes her question her judgment. “As I get older I begin to think, why am I planting all these trees?” she says.

Urie’s is a pesticide-free, 20-acre operation Winter 2016/2017 | Best of Burlington 75

Top: Choosing the perfect tree is fun for the whole family. Photo courtesy of Handy Hill Farm.

Above: Many area tree farms feature gift shops with locally made products, baked goods, and even free hot chocolate. Plan to make a day of it! Photo by Lee Cordner Photography.

with mostly Balsams. Marcia prides herself on growing “ornament-friendly” trees that are not as dense as others, allowing more room to decorate the branches. Despite the occasional damage done by aphids, Marcia sticks by her determination not to use pesticides on her trees. “If you let it go for a year, they tend to take care of themselves,” she says.

Anyone who buys a tree at Urie’s also gets a cup of hot chocolate. “Generally people are in a great mood when they come here,” 76 www.bestofburlingtonvt.com

Marcia says. “They’ll spend hours walking around, depending on the weather. People come here for a good time and the mountain views.”

Since her family has been in the business for almost half a century, Marcia has many return customers. “We have a lot of new people including a significant number of college kids,” she says, “but we also have grandchildren and great-grandchildren of our original customers.”

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A Tree for Every Home The 2015 Christmas season was thoroughly enjoyable for Shawn, but one family sticks in his mind. Years ago, one of the Concolor firs had been cut roughly three feet off the ground. Shawn had intended to cut the stump that had grown up into three trees. A mother with three kids purchased the tree, and he was mystified until she explained that, this way, each of the boys would have his own tree to decorate.

“That was really interesting and inspiring,” he recalls. Now, rather than sell off the trees, Shawn has a new plan. “I want to keep the farm going and build a home here,” he says. 

Handy Hill Farm 1301 Old Stage Road Williston, VT (802) 373-1890

Isham Family Farm 3515 Oak Hill Road Williston, VT (802) 872-1525 www.ishamfamilyfarm.com

Urie’s Tree Farm 1694 Old Stage Road Williston, VT (802) 879-2720 www.uriestreefarm.net

online EXTRA! Robert White of Whites Tree Farm in Essex Junction offers tips for keeping your freshly cut tree looking great at www.bestofburlingtonvt.com.

Winter 2016/2017 | Best of Burlington 77

special advertising section

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

Winter 2016/2017

El Cortijo

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

J Morgans Steakhouse

Vermont’s cutting-edge steakhouse featuring over 20 steaks aged and hand cut in-house, 12 daily seafood dishes, and an award-winning Sunday brunch. Located on Montpelier’s historic State Street. $$ 100 State Street Montpelier, VT (802) 223-5222 www.JMorgansSteakHouse.com

Cactus Cafe

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. margaritas featuring over 34 tequilas. Dinner nightly from 4:30pm. $–$$ 2160 Mountain Road Stowe, VT (802) 253-7770 www.thecactuscafe.com

Guild Tavern

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, awardwinning wine list, and weekly specials. $$ Key to Symbols 1633entrées Williston Road $ most under $10 Burlington, VT$25 $$ South most entrées $10 to (802) 497-1207 $$$ most entrées over $25 www.GuildTavern.com

Windjammer Restaurant

A classic steak and seafood restaurant with 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. $–$$ 1076 Williston Road South Burlington, VT (802) 862-6585 www.WindJammerRestaurant.com

The Farmhouse Tap & Grill

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

The Spot

Enjoy our surf-style ambience and delicious breakfast, lunch, and dinner entrées. Conveniently located on Shelburne Road in Burlington. Free parking, free Wi-Fi. $–$$ 210 Shelburne Road Burlington, VT (802) 540-1778 www.TheSpotVT.com

Pascolo Ristorante

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. $–$$ 83 Church Street Burlington, VT (802) 497-1613 www.PascoloVT.com

winter happenings 2016/2017 | calendar of events Flynn Center for the Performing Arts December 2

153 Main Street Burlington, VT (802) 863-5966 www.flynncenter.org

Warren Miller’s Here, There & Everywhere

December 8

Vienna Boys Choir

January 13

Le Patin Libre Leddy Park Arena, 8pm

January 14

So Percussion: A Gun Show December 1

A Christmas Carol

December 8

Vienna Boys Choir

MainStage, 7:30pm

MainStage, 7:30pm

December 2

December 10

Warren Miller’s Here, There & Everywhere MainStage, 6:30 & 9:30pm

December 3

VSO Masterworks MainStage, 8pm

December 7–11

Winter Tales FlynnSpace, 7:30pm except 10, 2 & 7:30pm and 11, 2 & 6pm

VSO Holiday Pops MainStage, 7:30pm

December 11

OrchestraChorusPalooza MainStage, 4pm

December 15

National Theatre Live: No Man’s Land Palace 9 Cinemas, 2 & 7pm

FlynnSpace, 8pm

January 19

Kristin Chenoweth MainStage, 7:30pm

January 21

VSO Masterworks MainStage, 8pm

January 22

VYO Winter Concert MainStage, 3pm

January 25–29, February 1–5, 8–12

Native Gardens FlynnSpace

December 8

January 3

January 27

National Theatre Live: War Horse

Cirque Mother Africa

Balé Folclórico da Bahia

Palace 9 Cinemas, 2 & 7pm

MainStage, 7:30pm

MainStage, 8pm Winter 2016/2017 | Best of Burlington 79

winter happenings 2016/2017 | calendar of events

January 19

Kristin Chenoweth February 2

National Theatre Live: Amadeus Palace 9 Cinemas, 2 & 7pm

February 12

MOMIX MainStage, 7pm

February 16

February 16

National Theatre Live: Saint Joan

Garrison Keillor

Palace 9 Cinemas, 2 & 7pm

February 25–26

Borromeo Quartet

February 16

Garrison Keillor MainStage, 7:30pm

February 18

Vermont Hindu Temple FlynnSpace, 8pm

February 24

Ballaké Sissoko UVM Recital Hall, 8pm

February 25–26

Borromeo Quartet FlynnSpace, 25, 8pm; 26, 2pm

February 27

The Chieftains MainStage, 7:30pm

February 28

Tommy Emmanuel MainStage, 7:30pm

80 www.bestofburlingtonvt.com

winter happenings 2016/2017 | calendar of events Vermont Symphony Orchestra Please visit www.vso.org or call (800) VSO-9293, ext. 10 for additional information.

December 3, January 21

Masterworks: Burlington Flynn Center for the Performing Arts, 8pm

December 9

Holiday Pops: Barre Barre Opera House, 7:30pm

December 10

Holiday Pops: Burlington Flynn Center for the Performing Arts, 7:30pm

December 11

Holiday Pops: Rutland Paramount Theatre, 3pm

January 22

Sunday Matinee Series: Rutland

December 16

Paramount Theatre, 3pm

United Church of Newport, 7:30pm

Brass Quintet/Counterpoint

December 17

December 14

White Church, Grafton, 5pm

January 18

Warren United Church, 7:30pm

December 18

Farmers’ Night

December 15

State House, Montpelier, 7:30pm

Stowe Community Church, 7:30pm

First Congregational Church, Manchester, 4pm

Winter 2016/2017 | Best of Burlington 81

winter happenings 2016/2017 | calendar of events Other Noteworthy Events

December 4

January 16

Winter Gifts and Craftmaking

Martin Luther King Jr. Day at ECHO

Shelburne Farms, www.shelburnefarms.org, 9:30–11:30am & 12:30–2:30pm

ECHO, Leahy Center for Lake Champlain, www.echovermont.org

December 26

February 11–May 7

Reindeer at ECHO ECHO, Leahy Center for Lake Champlain, www.echovermont.org

Russell Morgan and Company Engravers and Printers, Gorilla and Woman, 1883. Wood-cut print on paper, 90 x 42 in. Collection of Shelburne Museum, gift of Harold and Gladys Degree. 1991-18.3. Photography by Andy Duback.

Through December 31 Exhibit: Painting a Nation: American Art at Shelburne Museum Shelburne Museum, shelburnemuseum.org

Through January 22 Exhibit: Papering the Town: Circus Posters in America Shelburne Museum, shelburnemuseum.org

Through January 22 Exhibit: Hard-Edge Cool: The Routhier Collection of Mid-Century Prints Shelburne Museum, shelburnemuseum.org

December 3–4 Bella Voce Women’s Chorus Holiday Concerts: Glorious Sounds of the Season With: Northern Bronze Handbell Ensemble First Baptist Church, 3, 8pm; 4, 3pm

December 3–4 The Toys Take Over Christmas UVM Theatre, www.uvmtheatre.org, 10am, 2pm & 6pm 82 www.bestofburlingtonvt.com

Exhibit: Backstage Pass: Rock & Roll Photography Shelburne Museum, shelburnemuseum.org

winter happenings 2016/2017 | calendar of events Kate Simon, Debbie Harry, NYC, 1977.

Private collection. Photograph © Kate Simon.

February 23–25 & March 2–5

Spring Awakening UVM Theatre, www.uvmtheatre.org

3-day winter lights event February 3–5 Friday

Winter Lights Sticker Ice Breaker Promotion, all day Winter Lights Kick-Off: 5pm Saturday

Winter Lights Sticker Ice Breaker Promotion, all day Ice Sculpture Gardens, all day Ice Sculpting Demo & Citizens Bank Giveaway, 11am–3pm Penguin Plunge, 11am Sunday

Winter Lights Sticker Ice Breaker Promotion, all day Church Street Marketplace, www.churchstreetmarketplace.com

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.

Baystate Financial..............................................................16

Inside Out Gallery............................................................. 47

Shelburne Vineyard and Wine Tasting Room............ 62

Bouchard Pierce ................................................................ 54

Inspire Kitchen and Bath Design................................... 38

Smugglers’ Notch Resort................................................. 23

Boyden Valley Winery...................................................... 45

Interior Design by Keeping Good Company............... 67

SportStyle . ......................................................................... 67

Burlington Emergency & Veterinary Specialists........ 33

J. Morgans Steakhouse.................................................... 78

Stella Mae..................................................................... 13, 63

Burlington Marble & Granite........................................... 15

Jacob Albee Goldsmith.......................................................8

The Automaster....................................................................4

Cactus Café........................................................................ 78

Jay Peak Resort................................................................... 21

The Exchange.....................................................................30

Catamount Restaurant Group............Inside Back Cover

Jess Boutique................................................................ 31, 63

The Farmhouse Tap & Grill............................................. 78

City Market.........................................................................60

Kiss the Cook...................................................................... 52

The Optical Center............................................................. 51

ClearChoiceMD................................................................. 75

Liebling....................................................................................5

The Spot ...................................................................... 52, 78

Close to Home.......................................................................1

Little Citizen.........................................................................16

Timberlane Dental Group............................................... 59

Coldwell Banker Hickok & Boardman Realty...Back Cover

Massage Envy.................................................................... 45

Tom Moore Builder, Inc.......................Inside Front Cover

Common Deer.................................................................... 27

Mater Christi School......................................................... 27

University Mall.................................................................... 61

Courtyard Burlington Harbor Hotel............................... 71

MD Cosmetics Medical Spa..............................................9

University of Vermont Medical Center...........................6

Cushman Design Group.................................................. 59

Mirror Mirror........................................................................11

Vermont Bed Store/Wendell’s Furniture........................2

Danform Shoes.................................................................. 63

Morse Farm......................................................................... 62

Vermont Comedy Club.................................................... 76

Davis & Hodgdon Associates..........................................81

Outdoor Gear Exchange................................................... 51

Vermont Furniture Designs..............................................10

Dear Lucy............................................................................ 37

Pascolo Ristorante............................................................. 78

Vermont Mortgage Company........................................ 75

Ecco Clothes...................................................................3, 62

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

Wake Robin......................................................................... 47

El Cortijo ............................................................................. 78

Personal Fitness Interiors................................................ 54

Weston Design, Inc........................................................... 37

Flynn Center for the Performing Arts...........................46

Petra Cliffs........................................................................... 63

Whim Boutique.................................................................. 39

Four Seasons Sotheby’s ...................................................19

Red House Building........................................................... 39

Windjammer Restaurant................................................. 78

Guild Tavern........................................................................ 78

Rodd Roofing...................................................................... 55

Windows & Doors by Brownell...................................... 77

HAVEN design + building...................................................7

Shelburne Meat Market................................................... 23

WND&WVS.......................................................................40

Winter 2016/2017 | Best of Burlington 83

last glance

When it snows, you have two choices: shovel or make snow angels.

84 www.bestofburlingtonvt.com

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