http://www.bestofburlingtonvt.com/pdf/Best_of_Burlington_Fall_2010

Fall 2010 / Best of Burlington

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contents Best of Burlington

features

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Get Your Motor Running Head out on the highway during OktoberFAST. Photos by Paul O. Boisvert

Across the Lake

Best foliage hikes in the Adirondacks.

by Lisa Densmore

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Have a Happy Halloween

With family fun, games, and party recipes.

by Susan Nye

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Departments 22

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Editor’s Note

45 Travel

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Contributors

Enjoy an insider’s tour of Greece.

by Lesley O’Malley Keyes

10 Online Exclusives

51 Hot Spot

12 Gatherings

22 Cooking Healthy

Fall recipes from Healthy Living Market.

by Nina Lesser-Goldsmith

26 Art Scene

It’s Souza’s Churrascaria for a unique dining experience.

by Pat Goudey O’Brien

64 Happenings

A calendar of events.

72 Closing Thought

Catch up on art and artists.

38 Community Spotlight

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The Stern Center for Language and Learning.

by Nancy Humphrey Case

autumn adventures

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Take in the fall foliage with a day trip to nearby destinations, and enjoy exploring shops, galleries, and more.

25 Middlebury 50 Stowe

Visit our new website at www. bestofburlingtonvt.com for extras and to view the digital edition of this magazine online.

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BEST OF

BURLINGTON

Coffee Table Publishing, LLC P.O. Box 1460, Quechee, VT 05059 (802) 295-5295 www.bestof burlingtonvt.com Publishers Robin & John Gales Bob Frisch Editor Deborah Thompson Art Direction Serena Fox Design Company Advertising Design Serena Fox Design Company Web Design Ryan Frisch Advertising Robin & John Gales Jerry Rafoul Debbie DeCell KEEP US POSTED Best of Burlington wants to hear from readers. Correspondence may be addressed to: Letters to the Editor, Best of Burlington, P.O. Box 1460, Quechee, VT 05059. Or e-mail us at: editor@bestofburling tonvt.com. To be considered for publication, each letter must be signed and include an address and daytime phone. We reserve the right to edit letters for reasons of space and clarity. Advertising inquiries may be made by mail, phone (802-295-5295) or e-mail (coffee tablepublishing@comcast.net). For a year’s subscription (four issues), send a check for $19.95 to the address at the top of the page.

Best of Burlington is published quarterly by Coffee Table Publishing, LLC, Š2010. All rights reserved. Reproduction in whole or part without written permission is strictly prohibited. Best of Burlington accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

Printed on chlorine-free PEFC Certified paper with vegetable oil-based ink.

Visit our new website at www. bestofburlingtonvt.com for extras and to view the digital edition of this magazine online.

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editor’s note

Fall in Vermont So many people say fall is their favorite time of year, and I am one of them. I think most people would agree that there’s no better place to be than New England—especially Vermont—when the days are bright and crisp, the nights turn cool, and the mountains burst forth in a riot of color.

Take full advantage of the gorgeous weather this season brings by heading across the lake for a hike. Outdoor expert Lisa Densmore guides you to the best foliage hikes through the Adirondacks, so head out and go exploring (page 30). If you’d rather ride than walk, consider participating in OktoberFAST, a German car rally being held this year at Stratton Mountain Resort (page 14). Even if you don’t enter, you can enjoy a fun-filled day of activities while taking in a variety of beautiful automobiles.

If you’re staying closer to home, consider visiting Souza’s Churrascaria Brazilian Steak House in Burlington. For a truly unique South American dining experience, there’s nothing else like it (page 51). Are you planning a Halloween party this year?

Susan Nye provides ideas, games, and recipes for adults and children alike, so address your invitations and prepare to treat your guests to a fun-filled gala (page 58).

After a long day of taking in all the area has to offer, kick back and relax by reading about a trip to Greece (page 45), and also discover the amazing work being accomplished by the Stern Center for Language and Learning in Williston (page 38).

We’re excited to bring you a new department called Art Scene starting with this issue (page 26), and we want to thank Von Bargen’s Jewelry for sponsoring it. Keep an eye on these pages in each edition of the magazine for the latest news on art, artists, and exhibits in the area.

Whatever you do this fall, bring Best of Burlington along with you. And don’t forget to visit our website at www.bestofburlingtonvt.com for additional news and articles.

Enjoy!

Deborah Thompson Editor editor@bestofburlingtonvt.com

Be sure to visit our website at www.bestofburlingtonvt.com.

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C on t r i b u t o r s Paul O. Boisvert Photographer Paul O. Boisvert was born and raised in Shelburne, Vermont. His love of photography began when his father gave him a Hero Imperial 120 camera when he was eight years old. He began a full-time freelance photography business upon leaving school, and he now takes acclaimed photographs for such publications as the New York Times, Ski Magazine, and many commercial clients.

Nancy Humphrey Case Nancy is a contributor for The Christian Science Monitor and has been published in a wide variety of publications, including Northern Woodlands, Chicago Tribune, Mothering, and Cricket. She enjoys writing about Vermont’s landscape and culture, planning the next project at her home in Hyde Park, and riding her horses in the woods.

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Lisa Densmore A three-time Emmy-award winning television producer and host, Lisa Densmore is best known as the co-host of Windows to the Wild and Wildlife Journal on NHPTV. When not on-camera, she’s usually holding one. An accomplished nature photographer, her images appear frequently in regional and national magazines, in galleries, on her line of greeting cards, and in her articles and books. Look for her new guidebook, Hiking the White Mountains (FalconGuides, 2010).

Susan Nye A corporate dropout, Susan Nye left a 20-year career in international sales and marketing for the fun, flexibility, and fear of self-employment. She is a writer, speaker, entrepreneur, and cook. Susan’s work appears in magazines and newspapers throughout New England. Her favorite topics include family, food, and small business.

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and view OUR BUSINESS DIRECTORY FOR THESE FINE SERVICES & PRODUCTS.

b e s t of b u r l i n g t on onl i n e

Online Exclusives Only at www.bestofburlingtonvt.com Fall Inspirations Decorating and style guru Matthew Mead shares creative ideas for the season, plus his favorite Peanut Butter Pie recipe.

PLEASE SUPPORT OUR ADVERTISERS 215 College Gallery Boutiliers Art Center Brandthropology, Inc. Marketing Firm Burlington Dances Century 21 Jack Associates Realtors Culligan Water Systems Design Matters Evolution Physical Therapy, Yoga & Massage Fresh Market and Cheese Outlet Green Tree Real Estate MD Cosmetic Laser & Botox North Country Tile North Photography Redstone Commercial Real Estate Shelburne Farms Stella Shoes The Cushman Design Group The Granite Group Vermont Nanny Connection Walsh and Associates Financial Advisor

Fall Gardening Tips From planting mums to fertilizing your lawn, find the best advice on our website.

UVM’s Theatre Season Theatre department chair Jeffrey Modereger talks about this season’s performances, plus schedule of events and how to buy tickets.

And much more!

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Mad Hatter’s Tea & Bubbly Fundraiser held in South Burlington The Lund’s mission is to help children thrive by serving families with children; pregnant or parenting teens and young adults; and adoptive families.

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Photos by Alison Redlich

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gatherings

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1. Katey Gordon and Josh Heim relax in style on toadstools.

2. Hosts Maurene and Bill Gilbert welcomed more than 200 “Mad Hatters” to their home.

3. Children enjoyed field games. Here, they sort through their loot.

4. Winners of the best hat contest.

5. Polly Simpkins, owner of Charlotte Berry Farm, supplied teas and berries and arranged the tea table.

6. Tables featured sweets and savories, including these mice from Mirabelle’s.

7. The Queen of Hearts painted faces and added to the merriment.

For information, visit the Center’s website at www.lundfamilycenter.org or call (802) 864-7467.

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For an yone who loves German cars, it doesn’t get any better than the OktoberFAST car show, presented by the Green Mountain Chapter of the BMW CCA (Car Club of America). On Columbus Day weekend, October 8 and 9, grab your family and friends and head to the Stratton Mountain Resort in Stratton, Vermont. Bring your classic, unique, or any type of German car (all German cars are welcome!) to be part of the show, or walk around,

Get Your Motor

Running

enjoy the view, and meet other German car enthusiasts. “Everyone can feel comfortable just walking around and looking at the cars without having to actually own one,” says Larry Gold, president of the Green Mountain Chapter of the BMW CCA. Green Mountain Chapter is inviting all German car clubs from the New England, New York, and surrounding areas to participate. Past events have

Head out on the highway during OktoberFAST

seen cars from as far away as Virginia and Nova Scotia, Canada.4 Photos by Paul O. Boisvert

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Common

Interests

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ince the first rally in 2004, the number of cars has doubled from about 30 to 60 cars in 2009. In addition to a wide variety of German cars, participants can expect good fun and great company. “The most exciting part for me is the camaraderie among the

people that own the cars,” says Gold. “We all come together because we have this common interest, but we’ll get a group together and ask, ‘Who’s interested in skiing? Who’s interested in canoeing? Who likes to hike? Who likes to drink good wine?’ The common interest is what brings us together, but part of the real fun is learning about what other things we may have in common with each other.”

“The most exciting part for me is the camaraderie among the people that own the cars.”

—Larry Gold

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Prizes will be awarded in all marquis classes as well as special awards for open categories including the “Longest Drive” and “Highest Mileage” car driven to the event. BMW CCA’s very own Mike Miller will host a Q&A session from 12 to 2 pm in the Grist Mill building on the pond.

Be sure to buy a raffle ticket—prizes will be given out during the course of the day for correct answers to trivia questions.

Following the concourse, the BMW CCA will host a scenic drive through the Stratton area. 4

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“Everyone can feel comfortable just walking around and looking at the cars without having to actually own one.

And although we are a BMW club, this event includes all German cars.

So if you have one that you’d like to bring, we’d love to have you.”

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All are Welcome “I would welcome the opportunity to make everyone who enjoys not only classic but different German cars to feel comfortable coming to our event without being intimidated,” says Gold. “And although we are a BMW club, this event includes all German cars. So if you have one that you’d like to bring, we’d love to have you.”

Green Mountain Chapter will donate a portion of its proceeds, a minimum

Among the well-known German cars are BMW, Porsche, Volkswagen, Audi, Opel, Smart, and Mercedes-Benz.

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of $500, to the local Manchester Area Food Bank. Green Mountain Chapter has supported local food banks in Vermont for several years in association with its OktoberFAST events.

2010 OktoberFAST October 8: A “Meet & Greet” will be held at the Inn at Stratton Mountain from 3 to 8 pm. The evening will include registration for Saturday’s concourse and the distribution of gift bags, which will contain discount coupons donated by area businesses, to all pre-registered guests.

October 9: The event will go from 9 am to 4 pm.

Where: Stratton Mountain Resort, Stratton, VT Stratton Mountain Resort is located just four miles off Route 30 in Stratton. Stratton is offering guest condos at a reduced rate to all participants.

The condos are located in the buildings surrounding the Grist Mill area and include underground parking and a car wash area available to all participants. more info: www.vtbmwcca.org

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coo k i n g h e a l t h y b y N i n a L e ss e r - Golds m i t h P h o t os b y Z a c h a r y M i no t

Enjoy Autumn Squash Fa l l r e c i p e s fr o m H e a lth y L i v i n g M ark e t

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the summer harvest begins to dwindle and signs of fall appear in the produce department and at farmers’ markets: cellared onions, beets, and potatoes, apples by the truckload, fresh apple cider, and a dozen or so varieties of winter squash. After the first cold snap I start craving warmer foods, deeper, earthier flavors, and slow-cooked meals. tarting in early S eptember

Winter squash, in my opinion, is an overlooked treasure not to be missed. Each variety is so different in texture and flavor, and the possibilities of how to prepare squash are endless. The two recipes that follow highlight some interesting ways to prepare squash. The first is a simple preparation of spaghetti squash with a delicious accompaniment of grilled bread, roasted garlic, and Tarantaise cheese. Together, these flavors and textures make a mouth-watering combination that perfectly speaks to fall in Vermont. The second recipe is one of my favorites because it shows a creative way to get the maximum use out of a vegetable that creates a bit of waste. Butternut squash, probably the most common of all the winter squashes available, has endless possibilities. Roasted squash is simple, delicious, and easy to prepare. This recipe uses the skins of roasted butternut squash to make a squash cream perfect for serving with pasta. Of course it’s best with hand-rolled pasta, so we include a recipe for hand-rolled pasta and we top it with toasted hazelnuts for extra warmth and a little crunch. Enjoy the flavors of fall . . . winter is right around the corner!

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Roasted Spaghetti Squash and Grilled Bread with Creamy Roasted Garlic and Tarentaise Serves 4 2 heads of garlic Olive oil Kosher salt and fresh cracked black pepper 1 spaghetti squash, split lengthwise, seeds removed 4 Tbsp butter 1/4 cup maple syrup 4 thick slices rustic country bread (we like Red Hen Waitsfield Common) 1 block Tarentaise cheese, sliced or grated Truffle oil Chopped parsley for garnish

1. To roast your garlic, preheat your oven to 400°. Using a sharp knife, cut the tops off the heads of garlic (about a half inch from the top) so the cloves are exposed. Place them on a large piece of aluminum foil. Drizzle them with a good amount of olive oil and sprinkle with salt and pepper. Fold the foil up to make a little airtight pouch around the garlic.

Place the pouch on a small baking tray and place in the oven for 45 minutes to 1 hour or until the garlic is golden brown and the cloves start to pop up and out of the husks. Set aside until you are ready to use them.

2. To prepare the squash, rub each half with olive oil and season with salt and pepper. Place the halves cut-side down onto a large rimmed baking sheet. Place in the same 400° oven as the garlic. Depending on the size of the squash, it will roast for about 1 hour or more. When it is done you will be able to pierce it with a paring knife with little to no resistance. Remove the squash from the oven, flip the halves over, and place

2 tablespoons of butter in each half to melt. Using a fork, scrape out the squash; it will be stringy (like spaghetti!). Place the squash in a bowl and mix with the maple syrup. Season to taste with salt and pepper. Serve alongside the grilled bread (see below).

3. Brush each piece of bread with olive oil and place on a hot grill for 2 to 3 minutes or until you have nice black grill lines and a crispy outer layer. Place the grilled bread on a baking sheet. Using a butter knife, scoop out the roasted garlic and spread it on the bread—it should be spreadable like warm butter and it’s best spread on thick (2 to 3 cloves per slice of bread)! Top with the Tarentaise and place the tray back on the grill with the cover down for about 5 minutes or until the cheese melts (you can also use your oven here).

4. Serve the squash and the bread together drizzled with a bit of white truffle oil and some chopped parsley.

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Hand-Rolled Tagliatelle with Butternut Squash Cream and Toasted Hazelnuts Serves 4 For the pasta: 500 g all-purpose flour Kosher salt 5 eggs 2 Tbsp olive oil 2 Tbsp milk

1. In a large bowl, mix together the flour and a pinch of salt. Beat the eggs, olive oil, and milk together in a separate bowl just until combined. Working with your hands, make a well in the center of the flour and pour in the egg mixture. Using two fingers, slowly incorporate the flour into the egg mixture. When the mixture begins to firm up into a dough, start kneading it with your hands until all the flour is incorporated.

2. Transfer to a smooth work surface or dry countertop (wood is best!). Continue to knead the dough. If it is sticky, add more flour and keep kneading. The dough should become uniform in color and texture. When you think you have kneaded it enough, knead it for 5 more minutes (I usually knead my pasta dough for 15 to 20 minutes).

Place the dough ball in a plastic bag and place it in the refrigerator for at least 1 hour to rest.

3. Remove the dough and slice it into 4 even pieces. Using a rolling pin, roll it into a strip. Place your pasta roller on the first setting and work the dough through. With each pass of the pasta, set your pasta roller one setting higher. Fold your pasta 3 times and then in half. Repeat the rolling process again. When you have your pasta rolled to the thickness you like, send it through the cutter attachment or use a sharp knife or pizza cutter to cut shapes. Set on a cooling rack to dry slightly while you prepare the rest of your dish.

For the squash cream: Skins of 1 large roasted butternut squash (flesh scooped out) 1 pt heavy cream 1 tsp hazelnut oil 1 tsp sherry vinegar Kosher salt and fresh cracked pepper 1/2 cup toasted hazelnuts Chopped parsley for garnish

1. Place the squash skins in a saucepan with the cream. Simmer together over medium heat until the cream is reduced by half and has a lovely orange color. Strain the cream through a mesh strainer into a small bowl. Add the hazelnut oil and sherry vinegar and season to taste with salt and pepper.

2. To assemble your pasta, bring a large pot of salted water to a boil and add pasta. Fresh pasta cooks very quickly, in about 4 to 5 minutes, so check it often! In a large shallow pan on the side, pour in and slightly heat the squash cream. When the pasta is finished, use tongs to move it directly from the water to the pan with the cream. DO NOT dump out your pasta water! Ladle about a half-cup of pasta water into the pan with the pasta and cream and mix thoroughly. The starch in the pasta water will help thicken the sauce.

Keep adding pasta water until your sauce is creamy and smooth.

3. Transfer the pasta to 4 pasta bowls and top with the toasted hazelnuts and a sprinkle of fresh parsley. Enjoy!

Nina Lesser-Goldsmith is the Food Education Coordinator at Healthy Living Natural Foods Market. Come and join Nina for a cooking class in the new Healthy Living Learning Center. Classes are available for all ages, skill levels, and interests. For information, visit www.healthyliving market.com/learningcenter.

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Autumn Adventures

Middlebury

Fall is the ideal time to take a ride and enjoy the area’s outstanding foliage. Middlebury is just a short trip from Burlington and offers many fine shops and stores. Plan your excursion to include lunch in town, and have a great day!

Edgewater Gallery Edgewater Gallery offers exquisite artwork and fine crafts by established and emerging artists from Vermont and beyond. Here you’ll find an eclectic, dynamic, and high-value mix of collectible paintings, photography, ceramics, glass, wood, jewelry, and more at a variety of prices.

Located in Middlebury’s picturesque downtown, Edgewater’s historic mill building overlooks Middlebury Falls, the town’s iconic natural masterpiece.

Bejewelled Bejewelled is home to Vermont’s largest single collection of antique and vintage jewelry, clothing, and accessories, plus antiques, collectibles, art pottery, linens, lace, and buttons. For a bit of nostalgia, beautiful gifts, and eclectic memorabilia, step into the past at Bejewelled.

One Mill Street Middlebury, VT (802) 458-0098 www.edgewatergallery-vt.com

Cacklin’ Hens This Vermont Yarn, Beads, and Gift Emporium offers a selection of products for beading and knitting. Weekly classes are offered and private events can be arranged. Not a crafter? You can still enjoy the selection of antiques and gifts including jewelry, hand-loomed rugs, pottery, blown glass, and more!

383 Exchange Street, Suite B Middlebury, VT (802) 388-2221 Hours: Monday–Friday 9:30am–5:30pm, Saturday 9:30am–4pm. Call for holiday hours. www.vermontybge.com

1 Frog Hollow Alley Middlebury, VT (802) 388-2799 www.rubylane.com/shop/bejewelled

Otter Creek Brewery

Purveyors of only the finest Vermont products including Lake Champlain Chocolates, gourmet foods, cutting boards, Bennington Potters Pottery, maple syrup, gift baskets, fudge, candles, jewelry, slate, soaps, and linens.

Order online!

Our visitor center is the perfect day trip. We are located less than a mile off of Route 7 in beautiful Middlebury, Vermont.

Our brewery visitor center offers samples, beer to go, a gift shop, and self-guided tours. Please visit our website for seasonal hours of operation.

64 Main Street Middlebury, VT (802) 388-7711 www.vermontsownproducts.com

793 Exchange Street Middlebury, VT (802) 388-0727 www.ottercreekbrewing.com

Vermont’s Own Products

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a r t sc e n e sponso r e d b y v on B a r g e n ’ s J e w e l r y

215 College Gallery The gallery at 215 College Street (second floor) is a hidden gem in the heart of Burlington.

In its fourth year, it is home to 12 midcareer artists

Well-lit, stark white walls and a polished wood floor

who share the space to feature their work as well

set the stage for elegant as well as experimental

as those of invited artists. The 525-square-foot

art. Large two- and three-dimensional work and in-

venue has two rooms designed to give the run-

stallations as well as small paintings, photographs,

ning wall space of a larger gallery.

and sculptures show well in this intimate space.

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Linda Jones takes over the gallery for October on Friday, October 8 (5 to 8 pm).

There will be an informal gallery talk at 5:30 that evening. Her work will include an installation in the small gallery and constructions, paintings, and new encaustic work in the larger space. Titled, “Sticks & Stones: New Work,” her exhibit will be up through Sunday, October 31. Find Linda’s website at www.lindaejones.com.

Sandra Berbeco offers three series of paintings beginning Friday, November 5 (5 to 8 pm) during the November Art Walk. Sandy will be talking about these paintings on Saturday, November 6 at 2 pm at the gallery. Her current work is in acrylic, based on memories of past trips and plans for future travel. The sizes of the paintings vary as well as the palette: using monochrome as comfortably as polychrome, and textured as well as smooth surfaces. This show, “Been There,” continues through Thanksgiving weekend. Find more of her paintings at www. sandraberbeco.com.

Left: Sandra Berbeco, Distant Mountain View, acrylic on canvas, 52” x 20”, 2008.

This page, from top: Linda Jones, Bee Tree, oil and mixed media on panel, 39” x 32”, 2010. Sandra Berbeco, For Minda: A Stand of Trees, acrylic on canvas pad, 12” x 18”, 2008. Linda Jones, Rock Ring with Stitches, encaustic on digital print, 32” x 44”, 2007.

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Top: Linda Jones, Limbs, digital print and mixed media, 40” x 42”, 2008. Above: Fungal Tree, encaustic and mixed media, 39” x 32”, 2010.

Images of work for all the gallery artists (also including Jude Bond, Kate Donnelly, Diane Gabriel, Catherine Hall, Mary E. Johnson, Jennifer Koch, Rosie Prevost, Sumru Tekin, Shelley Warren, and Elise Whittemore-Hill) can be found in each of their notebooks in the gallery and at www.215collegegallery.com.

Photographs from the current gallery opening can always be seen after each opening at www.215college.blogspot.com. Gallery hours are Fridays noon to 8 pm, Saturdays noon to 6 pm, and Sundays noon to 4 pm and by appointment by calling (802) 863-3662. The full exhibition calendar can also be seen on the gallery website.

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Top: Sandra Berbeco, August, acrylic on canvas with modeling paste, 45” x 46”, 2004. Above: Mid-day Storm, acrylic on canvas, 12” x 12”, 2009.

Burlington Art Walk takes place on the first Friday of each month throughout the year. Booklets describing each venue can be picked up at our gallery at 215 College Street, second floor, or online at www.art mapburlington.com.

Sandra Berbeco

Von Bargen’s 1st Annual Fall Art Show is being held on October 7 from 4-7pm. For details, contact Jeff Pierce at Von Bargen’s Jewelry, 131 Church Street, or e-mail jeff@vonbargens.com.

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Across The Lake B est foliage h i ke s i n t h e Ad i ro n d a c k s

The Adirondack Park is a big place, 6.1 million acres.

It is the largest state park in the United States, about the size of the entire state of Vermont, with 10 times as many hiking options. Vermont has five 4,000-footers. The Adirondacks have 48. If you’re not up for an epic climb, there are many smaller open peaks, fire towers, waterfalls, and woodland walks and all just across the Lake Champlain.

There are so many hiking options in the Adirondacks that there’s really no such thing as the best foliage hikes. The entire park is ablaze come autumn. Here are eight great ones in the Eastern and High Peaks regions of the park, the closest areas to Burlington. Each offers terrific views, many stretching to Vermont’s Green Mountains, and all are guaranteed to give you a colorful day. 4

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Opposite, top left: Great Range Loop: Bridge across the Ausable River. Top right: Hurricane Mountain: Summit rock. Bottom left: Pharoah Mountain: Beaver pond.

Bottom right: Great Range Loop: Cascade by trail.

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Hurricane Mountain (3,678 feet) Nearest town: Elizabethtown Total hike: 4.8 miles Vertical gain: 1,978 feet

Hurricane Mountain: View of Whiteface. 5 Pharaoh Mountain: Hikers on lower trail. 6

Although it’s not a 4,000-footer, it is a big conical mountain visible from many of the eastern High Peaks, mainly due to its fire tower atop its bald summit. The rust-brown tower is no longer open, but it doesn’t matter. The view, particularly to the east of Lake Champlain and the tallest peaks in the Green Mountains, is spectacular. On a clear autumn day, it seems a carpet of reddish pink lies between you and Vermont. The approach to the mountain crosses a marsh on lengths of puncheon, which offers yet another mix of flora and fall color. The mountain is also a popular spot for bird watching, particularly up higher in its boreal zone where rare Bicknell’s thrush and boreal chickadees live.

Pharaoh Mountain (2,533 feet) Nearest town: Schroon Lake Total hike: 6.8 miles Vertical gain: 1,458 feet

The namesake peak of the Pharaoh Lake Wilderness, a 45,833-acre wilderness area, Pharaoh Mountain is also the highest and most diverse for hikers. The lower part of the trail passes beaver ponds, Crane Pond, and Gidden Marsh (an open body of water).

Then it winds deeper into the woods, heading steadily up the mountain through golden hardwoods. As the canopy thins, the footing turns to long stretches of rock slab, eventually passing a small cave formed by a split in a bulky rib of exposed rock. There are views to the north of the Dix Range and then of sizeable Schroon Lake before you reach the summit, which is really several rocky knobs connected by short grass footpaths.

From the south summit, you can see the main ridge of the Green Mountains across Lake Champlain with Pharaoh Lake directly below you. The benchmark (high point) is on the west summit. From the north summit you can see many of the 4,000-footers in the High Peaks region.4 32

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During the fall, the carpet of sedges in its expansive alpine zone turns golden orange around the deep red foliage of the alpine cranberries and blueberries.

5 Wright Peak: Alpine flora near summit.

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Wright Peak (4,580 feet) Nearest town: Lake Placid Total hike: 6.6 miles Vertical gain: 2,331 feet Wright Peak, in the heart of the High Peaks region, is a shorter hike in terms of mileage and vertical climb than its famous neighbors, Algonquin Peak and Mount Marcy. During the fall, the carpet of sedges in its expansive alpine zone turns golden orange around the deep red foliage of the alpine cranberries and blueberries. The approach to Wright begins at Adirondak Loj and initially follows the Van Hoevenberg Trail, the trail to Marcy Dam. Before the dam, the trail forks and climbs into a boreal forest filled with conifers and paper birch, and then crosses under a 50-foot cascade with a nice pool at its base. You pass over a false summit before reaching the top where, in 1962, a B-47 on a practice mission from the former Plattsburgh Air Force Base crashed.

For many years, hikers scavenged pieces of the plane, though there is little evidence of the crash today. Rather than searching for plane parts, take in the expansive 360-degree view.

Mount Colden is immediately to the southwest with Mount Marcy just beyond. Whiteface towers to the north beyond Mount Jo and Heart Lake, with numerous other prominent Adirondack Peaks crowding the rest of the panorama around you.

Baxter Peak (2,341 feet) Nearest town: Keene Total hike: 2 miles Vertical gain: 668 feet A local favorite, Baxter Mountain offers a nice view of many landmarks in the High Peaks region for relatively little effort. The trail is smooth and flat at first, passing through a cut in the forest under a power line, and then climbing moderately through a mixed forest of birch, striped maple, hemlock, and firs.

After a number of switchbacks, it passes a low rock outcropping. It heads up a length of slab before breaking free of the canopy and entering the Giant Mountain Wilderness. A tenth of a mile later, you reach the northwest summit of the mountain where you can see Giant Mountain to the south, and Nippletop and a number of the High Peaks to the southwest.

Hurricane Mountain with its fire tower poking into the sky is easy to identify to the east.

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5 Baxter Mountain: Summit view.

6 Catamount: Trail through paper birches.

Catamount (3,173 feet) Nearest town: Wilmington Total hike: 3.2 miles Vertical gain: 1,548 feet Under 4,000 feet, Catamount is considered a minor peak in the Adirondacks, but it has a major view of nearby landmark Whiteface Mountain and of Lake Champlain and the Green Mountains to the east. It promises one of the longest, most enjoyable scrambles over open slab in the park. This is a great hike for older kids, but young kids and dogs may have difficulty due to the rock. Don’t let the low mileage fool you. It’s a challenging hike that requires comfort scrambling up ledges and over boulders and other protrusions. Though it is considered subalpine, the extensive amount of open rock makes it feel like an alpine ridge. Red mountain ash berries and acres of crimson blueberry bushes make this hike an autumn gem. And the view during peak foliage is nothing short of eye-popping due the vibrant landscape around you and the splendor of the High Peaks to the south.

Great Range Loop (4,331 feet) Nearest town: Saint Huberts Total hike: 11.5 miles Vertical gain: 3,303 feet

The Great Range is the most famous ridge in the Adirondacks. It includes four 4,000-footers, Gothics, Armstrong, Upper Wolfjaw, and Lower Wolfjaw Mountains.

This loop passes over the middle two peaks, though you can add Gothics and Lower Wolfjaw if you are fit and get an early enough start. The hike begins at the Ausable Club on a nature trail along the Ausable River. The hardwood forest along the river becomes a corridor of color by late September. After passing two beautiful waterfalls, the route turns upward, eventually reaching Gothics Col, the saddle between Gothics and Armstrong. It’s decision time, as the extra mile round trip to the top of Gothics beckons, but you still have a long way to go on the loop. This hike will challenge you with its ledgy, eroded terrain, but reward you with increasingly pleasurable views from the heart of the High Peaks. Plan a full day and bring lots of food, drink, and warm clothing for this outing. 4

6 Great Range Loop: Ausable River.

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5 St. Regis Mountain: Dam by trailhead.

3 St. Regis Mountain: Nearing the summit.

St. Regis Mountain (2,858 feet) Nearest town: Paul Smiths Total hike: 6 miles Vertical gain: 1,381 feet Saint Regis Mountain lies in the heart of the Saint Regis Canoe Area, where there seems more water than land. The mountain is approachable by boat (and a much shorter climb), but even the 6-miler by foot is fairly low key. It’s a relatively easy hike, much of it on rolling terrain through pines and fire-red maples, to an abandoned fire tower. Only the last mile is persistently uphill, passing one lookout to the northwest before reaching the top. Though the fire tower is closed, the summit is a broad rock plateau and offers one of the best views of the surrounding plethora of lakes.

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5 Whiteface Mountain: Connery Pond Trail.

5 Whiteface Mountain: Whiteface Brook.

Whiteface Mountain (4,867 feet) Nearest town: Lake Placid Total hike: 11.4 miles Vertical gain: 3,198 feet

road by Connery Pond, which becomes a corridor of crimson and gold in the fall. The trail crosses a pretty stream then passes a short spur to Whiteface Landing where those with motorboats can access the hike without the long approach from Connery Pond. There’s a lean-to with a fire pit just past Whiteface Landing, a nice camping option if you want to make your outing into an overnighter. The summit “castle” houses a small interpretive center and museum as well as a scientific observatory. You won’t be alone on this peak on a fair day because there is also an auto road to the top, but a fair day is the only kind of day to do this hike. The upper mountain is mostly open rock and highly exposed.

Whiteface Mountain is famous for the ski area on its east side which was the site of the alpine events during the 1980 Winter Olympics. The hike up the mountain is from the southern side.

It’s a long one mileage wise, but two-thirds of the distance is fairly flat. It rewards with varied scenery and terrain on the way up and a memorable view from the summit. The route begins on a woods

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co m m u n i t y spo t l i g h t B y N a nc y H u m p h r e y C a s e P h o t os co u r t e s y t h e s t e r n c e n t e r

Lifting Limits T h e S t e r n C e n t e r f o r La n g u ag e a n d L e ar n i n g Ed and Brynn Kusiak were at their wits’ end. Their son Ted, in his first year at Mt. Mansfield Union High School, was in deep water academically and he was sinking, not swimming. He couldn’t do the work and was losing confidence in himself. “It was becoming clear that we wouldn’t be looking at college—if he even graduated from high school,” says Ed, who retired early from his 34-year coaching position at UVM to support his son.

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The Kusiaks met with Ted’s guidance counselor, who suggested they look into the Stern Center for Language and Learning, a nonprofit organization based in Williston. Founded in 1983 by language learning specialist Blanche Podhajski, PhD, the Center is based on the idea that not all students think alike or learn alike, and that intelligent, capable individuals are often limited from achieving their potential simply because the way they’ve been taught doesn’t mesh

with the way they’re “wired.”

Ed drove Ted to the Stern Center where he was given “a battery of tests.” When they got back into the car, Ed asked his son how it went. “I learned one thing,” Ted said. “I’m not stupid.” The teachers at the Center recognized Ted had the potential to become a good student given instruction appropriate to his learning style. The Kusiaks signed Ted up and within weeks things began to change—dramatically.

A Positive Shift “I woke up at 4:30 am one morning and heard the shower running,” Ed says. When he went into Ted’s room a short while later, his son was studying a textbook. “He began to have a belief in himself that I had not seen,” Ed says.

“He really got motivated.” His teacher at the Stern Center noticed an important shift, too—a shift toward self-directed learning. “Ted would come in and tell me what he had done and what he needed to work on,” she said in an interview in 2007. 4

Creating a personalized math resource book.

Top right: Working with manipulatives to increase math understanding. Right: Playing with language to get ready to read.

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Ted’s grades took off. By the end of his sophomore year he was in the top 5 of his class of 250 students. “Not only that,” Ed says, “but he was happier, more fulfilled, more relaxed, with a can-do attitude.” Even his athletic performance improved. Ted is now a junior at Rhode Island University, running track and doing well academically.

“We’re really in debt to the Stern Center,” Ed says. “They pulled a miracle off on our son.”

How It Started Though his case may be more dramatic than some, Ted is just one of thousands of the Center’s varied success stories—from children diagnosed with autism to gifted children with atypical learning styles to dyslexic adults told all their life they were lazy or stupid. “It’s such fun to work with these

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Top: Middle schoolers building study skills.

Above: Stern Center for Language and Learning, Williston site.

people, who succeed so magnificently,” Blanche says. “It’s the best job in the world.”

Podhajski conceived the idea for the Center following 15 years of clinical work and research in learning disabilities at Fletcher Allen Hospital and Northwestern University. After two years of private practice, she was approached by the neurology department to start another multidisciplinary program at the hospital, but then funds were frozen. Podhajski decided to form a nonprofit that would offer instructional services to individuals and programs for teachers while functioning as a research lab as well. The Bernice and Milton Stern

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Blanche Podhajski, PhD, President, Stern Center.

Foundation granted her $50,000 and she opened a three-person office on East Avenue in Burlington. Today the nonprofit is a $3.5 million dollar a year organization with a combined staff of 60 in Williston and White River Junction plus online educational programs for child care providers and teachers.

The perception some people have of the Center as an elite resource is a myth Podhajski would like to dispel. Thirty-seven percent of the budget comes from grants and contributions and almost 60 percent of their students receive financial aid through the Center’s Scholarship Program and the Cynthia K. Hoehl Institute for Excellence. Beginning September 15, the Center’s play-based program for early care and education providers working with three- to five-year-olds called “Building Blocks for Literacy” will be offered free online. “It’s too good to keep in Vermont,” says Stewart Hudson of the Connecticutbased Emily Hall Tremaine Foundation, one of the sources of the Stern Center’s funding.

“We need to bring it to scale.”

A Program for Every Student “Language is such a strong catalyst for learning,” Podhajski says. She refers to recent brain research that shows six-month-old babies have already encoded the sounds of their language. “We can be stimulating our young children so productively,” she says.

“But it doesn’t have to be drill and kill. Dr. Seuss was playing with words long before people knew rhyming was so important.”

Besides helping children and adults with literacy issues, the Stern Center’s programs include help with “social thinking” and organizational skills. According to Podhajski,

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neuroscience is exploding, discovering the individual nature of brains, including individual differences in the way people learn. “We’re all so different,” she says, “and researchers have shown how we can shift brain activity through good instruction.

How empowering is that?!”

Another ingredient in the success of Stern Center students must be an intangible that parents repeatedly point to: the love given their children by Stern Center staff.

Ed Kusiak says Ted’s teacher “was almost like a parent to him,” and that staff member Ed Wilkens was the first to e-mail Ted to celebrate an academic success. “It was a family type of thing,” Kusiak says.

“I’ve never met anyone so caring,” Andrew McEwing says of Blanche Podhajski. “She is a beacon of light for our son,” a fifth-grader diagnosed with autism who Andrew says is improving by leaps and bounds. “She and her staff bent over backwards to work out a program for him,” including working with Bakersfield Elementary, where Angus McEwing will be going this fall as a fifth grader.4

A Success Story My name is Ethan Dulaney. I am nine years old. I started going to the Stern Center when I was seven.

When I was seven, I couldn’t read or write. I wanted to read and write more than anything else! Every time I went to the library or bookstore, I’d see the covers of books that seemed so wonderful but I couldn’t read them. Every time I had an idea I couldn’t write it down. My mother seemed to know about my problems and said that the Stern Center could help. Over the past two years, I’ve learned how to read and to write and have found out the plots of about 300 books. I think I owe it all to Pat [Stern Center Instructor].

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Helping Students Reach their Potential Podhajski sees important ramifications for society of the success that can be achieved through matching learning styles with appropriate strategies—even economic ramifications. “Special ed costs have gone through the roof,” she says, “but not every child needs special ed. Many just need more explicit teaching.” At the other end of the pipeline, she points to lost taxes and wages resulting from people not realizing their potential, and even counts it a major health problem, contributing to depression.

“To not be able to function at a level proportionate to your intelligence and not realize your dreams—that’s awful,” she says.

And where will the potential of the Stern Center lead? While Podhajski sees the culture of Vermont as having provided crucial support to get the Stern Center going, she hopes to see the Center’s sphere of influence go far beyond the state’s borders.

Already, teachers as far away as India and Brazil are using the Center’s online programs, and Podhajski travels the U.S. giving presentations to teachers and childcare providers. As far as she’s concerned, the sky’s the limit. “Our vision is to be a model for the world.”

135 Allen Brook Lane Williston, VT (802) 878-2332 1011 North Main Street, Suite 28 White River Junction, VT (802) 295-8773 www.sterncenter.org

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tr avel b y L e sl e y O ’ M a ll e y K e y e s sponso r e d b y m i ln e t r a v e l

Above: Orthodox church with blue domes in village Oia (Ia) on Santorini island.

Explore Greece

Below: The Acropolis in Athens.

A c o u n try o f n at u ra l b e a u t y Greece is made up of a peninsula and about 1,400 quite unique islands, of which just over 160 are inhabited, totaling more than 8,000 miles of coastline. It is mountainous with the highest peak being Mount Olympus at 9,570 feet. The high northern mountains see snow in the winter, while the south stays mild and therefore attracts tourists year round. Summers, particularly July and August, are very hot. One of the smallest European countries, Greece sits on the Mediterranean Sea between Italy and Turkey and is a firm favorite with European travelers. The rich culture and numerous traditions make for a unique mix of relaxing beach days and colorful adventure throughout Greece and the islands. 4 Fall 2010 / Best of Burlington

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People at restaurants on the beautiful beach of Mykonos.

Start with Athens There are many archeological sites, including the Acropolis of Athens, ancient Olympia, and Delphi. The Byzantine era left its mark as seen in the countless churches and monasteries throughout the country where religious and other festivals take place each year. Many flights from the U.S. take you via Athens so do spend a day or two in this “manic,” overpopulated, and polluted city—it really is worth the experience. Pireaus, the port of Athens, is where many of the boats to the islands arrive and depart.

The greatest and finest sanctuary of ancient Athens, dedicated primarily to its patron, the goddess Athena, dominates the center of the modern city from the rocky crag known as the Acropolis. The most celebrated myths of ancient Athens, its greatest religious festivals, earliest cults, and several decisive events in the city’s history are all connected to this sacred place.

The monuments of the Acropolis stand in harmony with their natural setting. These unique masterpieces of ancient architecture combine different styles of Classical art in a most innovative manner and have influenced art and culture for many centuries.

The Acropolis of the fifth century BC is the most accurate reflection of the splendor, power, and wealth of Athens in its greatest era, the golden age of Pericles.

Activities are many and will suit all tastes.

For those who are fond of adventure sports there is windsurfing, kite surfing, rafting, 46

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hiking, rock climbing, and kayaking or the slightly more sedate golf, horse riding, and biking. Of course you could easily spend the whole vacation just roaming the islands, exploring small villages and Tavernas, and passing the time of day with friendly locals.

Accommodation is extremely varied and offers an option for every budget including luxurious villas, hotels of all categories, rooms to rent in private houses, and campgrounds. The Greeks love to eat and there is an abundance of restaurants, Tavernas, and psistarias (grill houses) for you to sample the cuisine. Nothing is too spicy and the seasonings used are very similar to those found in our own kitchens. Look for fresh fish, succulent lamb, grilled octopus, and a multitude of locally produced vegetables and salads. Why not try the national drink—the licorice-flavored Ouzo. You will find many varieties everywhere you go, but beware—the alcohol content is high! In Greek restaurants you can keep ordering; it’s far less structured than here. If you liked something you tried, just order another, you want three appetizers—go ahead. One course or seven, the choice is yours! If you are drinking wine, just show your waiter (whom you should call by his name) the empty carafe and he will swiftly return with a refill.

Explore the Cyclades A trip to Greece is not complete without experiencing an island or two or three! The Fall 2010 / Best of Burlington

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Old fortress in Kerkira, Corfu island.

Cyclades are the most well known of the islands and include Santorini and Mykonos, which are great favorites. Boat trips from Pireaus take four to five hours to the closest islands (Kythnos, Syros, Tinos, Mykonos, and Sifnos) and from eight to ten hours to Santorini. There are also high-speed ferries that take half the time but cost double the amount. Let’s just take a quick look at the two favorites.

Mykonos is a fun island with an abundance of night life, beautiful but crowded beaches, and excellent Tavernas and restaurants. Don’t come to relax—come to party, and you had better bring a good amount of spending money! Santorini, on the other hand, is a popular honeymoon destination, offering spectacular scenery, beautiful beaches from which to watch pictureperfect sunsets, and the ruins of Thira, to mention just a few attractions. There are beautiful cliff top hotels and a variety of other accommodations inland a little.

The Ionian Islands The other most well-known island group is the Ionian Islands of western Greece: Corfu, Ithaki, Kefalonia, Kythera, Lefkada, Paxos, and Zakynthos. They resemble Italy, particularly the island of Corfu, which is one of the largest at 33 miles long and 15 48

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Once upon a time all butcher shops were like ours…

The Butcher Shop at Healthy Living is a happy collaboration between our head butcher, Frank Pace, a trained chef with years of experience, and his skillful staff. Let this fantastic team be your source for the freshest locally-sourced meat in town.

Have a special request or need meat cut to order? We’re famous for making it happen! Give us a call any day!

Restaurant tables and Venetian houses in Mykonos.

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² ﹒﹒

miles wide. They receive more rain than the islands in the Aegean and so are much more lush and beautifully green. Known for their beaches, unique cuisine, and turquoise coves and inlets, these islands attract many visitors. Easiest access is by air. Pick up a copy of My Family and Other Animals by Gerald Durrell for a glimpse of how Corfu was 50 years ago. In contrast to the busy island of Corfu is the more sedate island of Ithaki; its rocky coastline frames beautiful trees and olive groves. The north of the island offers the best hiking trails and the south has the best beaches, ideal for a family vacation.

Lesley O’Malley Keyes’s career spans managing a group of travel agencies and a staff charged with writing hotel guides for Conde Nast.

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Autumn Adventures

Stowe

Everyone loves a day trip, so consider planning one now, during fall foliage season.

Hop in the car and take a ride to Stowe, where you’ll find a variety of shops, stores, and galleries to browse. Take time out from shopping for a delicious lunch, and enjoy a great day in Stowe.

Well Heeled Well Heeled is an upscale and unique boutique featuring a fabulous collection of shoes, clothing, handbags, belts, jewelry, and more, housed in an 1850s farmhouse for an experience you won’t forget. Come in and get a dose of retail therapy today at Well Heeled.

2850 Mountain Road Stowe, VT (802) 253-6077 www.wellheeledstowe.com

Ferro Jewelers

West Branch Gallery & Sculpture Park West Branch Gallery & Sculpture Park boasts an excellent, everchanging mix of artwork by contemporary artists from Vermont and beyond. In the sculpture park, guests explore art hands-on, whether walking a sculpture trail to the river or relaxing in the shade of towering stone works. On the mountain road in Stowe.

17 Towne Farm Lane Stowe, VT (802) 253-8943 www.westbranchgallery.com Hours: Wednesday–Sunday 11am–6pm

Ferro Jewelers, a family-owned company since 1947, is a full-service jewelry store specializing in antique and estate jewelry, custom design, fine diamonds, jewelry repair, restoration and appraisals, and vintage and contemporary timepieces. Ferro Jewelers has a unique selection of engagement rings and wedding bands.

An American Gem Society member.

91 Main Street Stowe, VT (802) 253-3033 stowe@ferrojewelers.com www.ferrojewelers.com

The Whip Bar & Grill Boasting Stowe’s first liquor license, an impressive collection of antique buggy whips, and a brass dumbwaiter, the Whip Bar & Grill has a long history as Stowe’s most popular gathering place.

Enjoy hand-cut steaks, nightly seafood specials, vegetarian dishes, homemade breads, and more in a friendly, casual atmosphere. Serving Sunday brunch, lunch and dinner daily. Located at the historic Green Mountain Inn. 18 Main Street Stowe, VT (802) 253-4400 x615 www.thewhip.com

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h o t spo t b y P a t Go u d e y O ’ B r i e n P h o t os b y P a u l O . B o i s v e r t

Souza’s Churrascaria G e t r e a d y f o r s o m e th i n g d i ff e r e n t !

You think you’ve had barbecue—the southern kind with pulled-pork, slow-cooked and swimming in rich, plentiful sauce, or western-style cuts of meat slathered in savory sauce and cooked over a mesquite fire—

but have you had Brazilian churrasco, featuring succulent cuts of beef,

poultry, and more, skewered and roasted to juicy perfection? No? Well, then, you’re in for a culinary adventure at Souza’s

Brazilian Steakhouse on the corner of Main and St. Paul Streets in downtown

Burlington. 4

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Kelly’s place brings an authentic churrascaria to Vermont, complete with Brazilian recipes, produce, traditional beverages, and full bar options.

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Headed up by restaurateur Chef Kelly Dietrich (he says his name is spelled “Diet Rich”), you might expect a sort-of-Brazilian transplant to Vermont. But Chef Kelly’s wife is Brazilian and he’s steeped in the authentic lore of the country, so other than being smaller than the typical barbecue place in Rio De Janeiro (where such restaurants accommodate hundreds of patrons!), Kelly’s place brings an authentic churrascaria to Vermont, complete with Brazilian recipes, produce, traditional beverages, and full bar options. But don’t let the term “barbecue” suggest a slapdash dinner on paper plates. At Souza’s, you’re in for a fine dining experience.

Not Your Average Barbecue Enter the restaurant in the Old Vermont Hotel building down the block from the Flynn Theater and you’re surrounded by dark wood paneling and warm tones on the walls.

Light streams through grand old windows and touches of color are provided by floral displays and the beautifully sculpted and painted ceiling high overhead. A sumptuous salad bar fills the far corner with artfully prepared South American fare served up from Souza’s kitchen. Crisp white tablecloths cover the dining tables and wine-red cloth napkins grace the place settings.

Beside each dinner plate sits a laminated card, green side up, with the words “Yes,

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please” printed on it. Turn it over and it’s red on the reverse, reading “No, thank you.”

This is an integral piece of the churrascaria experience, because dinner at Souza’s is not ordered off a menu (though some a-la-carte items are available). Instead, Souza’s gaucho servers bring the full panoply of menu choices—skewered meats, fish, and vegetarian options—to each table throughout the dinner hours, and patrons can accept or pass on items as often as they choose. They keep the “Yes, please” card green-side-up to let servers know they want their plates refreshed, or turn it over to say “No, thank you.” “But, when you turn it to ‘No, thank you,’ that doesn’t mean you’re done,” Chef Kelly adds. “You can always turn it back when you’re ready for another course.” Dessert is included, he says.

Bringing People Together Kelly realized as a youngster that he enjoyed the social nature of food—ever pres-

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ent at gatherings where people share good times and good conversation—and he liked to cook and see people enjoy his creations.

Born in Miami Beach, he was influenced by the culture of Cuban and other Latin schoolmates. At their homes he invariably encountered “a great feast,” and he liked how people interacted with food. This was what he wanted to do with his life. “It was my only ambition as a child,” he says.

Right out of high school, Kelly entered the Culinary Institute of America in Hyde Park, New York, graduating in 1980. Earlier, his parents had relocated to Arlington, Vermont, to raise their family, and Kelly had adopted the state as his own. After graduating from C.I.A. he enrolled at Champlain College to earn a degree in hotel management, finishing in 1982. He worked in various resorts and kitchens before he and his Brazilian-born wife, Edna De Souza, settled down to raise their own children in familyfriendly Vermont. 4

Designer’s Circle

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Kelly taught cooking for three years at the Essex Technology center, and in summers he started cooking classes for adults and kids. In 1996 he founded the Kids Culinary Academy of Vermont, now located on a renovated farm in Highgate. Camp features day and residential options and Kelly remains hands-on, teaching kids from all over the world about food preparation and service, sampling international cooking styles for entrees as well as special classes for baking and desserts. “As the camp became popular and the word spread, people began planning summer vacations here so their kids could attend,” Kelly says.

At camp, kids aged 7 to 16 also learn about organic growing and aquaponics (a melding of hydroponics with aquaculture and fish farming) and bee keeping, and they observe the care of chickens, sheep, pigs, turkeys, and an alpaca living on site. Kids make day trips to other farms and food locations around Vermont, and a local fireman comes in to teach fire safety in the kitchen, something Kelly speaks of with pride.

Something Different Even as his career progressed, Kelly held the dream of opening a restaurant. “It’s the dream of every chef, I think, to have their own restaurant,” he says. But what sort of place? Wanting something different, he drew on his background and the rich tradition of his wife’s home country to create an authentic churrascaria on lower Main Street, moving to the Old Vermont Hotel building three years ago.

Now Edna works as an airline attendant, keeping in touch via the Internet and spending downtime in Burlington advising at the restaurant, and Kelly keeps busy with Souza’s

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Churrascaria and Kids Culinary Academy.

The couple also offers culinary excursions to Brazil, serving as guides and teachers for their guests. And with an October opening date, Souza’s is expanding to a 100-seat churrascaria in Plattsburgh. Kelly and Edna’s son Johnny has joined the family business, while their other son Phillipi is making the Marine Corps his career.

One recent afternoon just after 4 o’clock, a husband and wife stepped into Souza’s with their daughter to read the menu before deciding whether to have dinner there during a sojourn in Vermont. “We’re Brazilian,” the husband said. “Our daughter is living here and we came to visit.” The family thought it might be fun to see how Vermonters do churrascaria, but their daughter is a pescavegetarian—she eats vegetables and fish, no other meats.

“I told my parents, you can go and I’ll stay home,” the young woman said. But she was pleased to see vegetarian and fish selections featured at Souza’s. “So I can come, too.” Her mother noted the “Yes, Please” cards on the tables (“Just as we do in Brazil,” she said), and enjoyed hearing that Souza’s provides the traditional eatas-much-as-you-please service, allowing for a relaxed evening of dining and conversation. “But the churrascaria is larger in Brazil?” she was asked. “Oh, yes, very large,” she said. “But it is just like this.”

Souza’s Churrascaria Brazilian Steakhouse

131 Main Street, Burlington, VT (802) 864-2433 http://blackpearl.wcax.com/souzas/

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Have a Happy Halloween with family fun and games

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by Susan W. Nye

Family Fun-Time Halloween Buffet

W

e’ve all heard the jokes: you know you live in Vermont because . . . among other things, children need to buy extra-large Halloween costumes. Not because they are any bigger or beefier than the rest of the nation—our kids have to fit their costumes over their snowsuits.

Let’s face it, trick-or-treating is pretty tricky north of the Massachusetts border. Once in a blue moon we are blessed with one last day of perfect Indian summer weather, but a chilly frost, ice-cold rain, or even snow is a more likely scenario.

This festive dinner combines a few updated New England classics with some Italian-inspired dishes.

Buon appetito!

Hot Mulled Cider Roasted Tomato Soup Shots Hunter’s Chicken Stew with Polenta Warm & Cheesy Focaccia Pumpkin Chocolate Chip Cupcakes

In the Halloween Spirit Instead of taking chances with the weather, why not invite friends over for some old-fashioned family fun. Get in the mood by decorating the house, inside and out, with jack-o-lanterns, cobwebs, and bats. Add to the frivolity with spooky music and sound effects. Or put together a Halloween-inspired playlist with “Monster Mash,” “I Put a Spell on You,” “Witchy Woman,” and more. Start the evening off right by greeting your guests at the door with a mug of hot cider to take off the chill.

Party Time It’s a party, so by all means insist that everyone dress up, kids and adults alike. Get everyone in the holiday spirit with a costume parade. Reward your guests’ creativity with prizes for the funniest, prettiest, and scariest costumes. You can choose the categories in advance but have a few extra prizes on hand, just in case. You’ll be surprised at some of the incredibly clever disguises your friends create!

After the parade, it’s game time. It wouldn’t be a Halloween party without a few old classics like bobbing for apples or pass the pumpkin. Whether everyone joins in or just the kids, you’ll all have a fun and funny time.

All this frivolity is sure to work up an appetite. Invite everyone to join in a festive autumnal feast. Feed the children first and then let them relax with a Halloween movie while the adults enjoy a leisurely dinner. 4

Have a spook-tacular party!

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Roasted Tomato Soup Shots Serve this soup in small mugs or espresso cups for a fun and funky appetizer.

Hot Mulled Cider Welcome your guests with a warm and wonderful mug of cider.

Serves 8

2 quarts fresh apple cider 2 (2-inch) cinnamon sticks 4 whole cloves 1 1-inch piece fresh ginger, peeled and thinly sliced 2 (4- to 5-inch long) strips of orange peel Juice of 1 orange Apple Jack, Calvados (apple brandy), or rum (optional) 1. Combine the apple cider, cinnamon sticks, cloves, ginger, orange peel, and juice in a saucepan and simmer over low heat for 15 minutes.

2. Strain into mugs. Add a shot of Apple Jack, Calvados, or rum to each mug and serve.

Makes about 4 quarts

2 lb grape tomatoes 2 onions, roughly chopped 1 carrot, peeled and finely chopped 1 stalk celery, roughly chopped 1 red-skinned potato, peeled and quartered 4 cloves garlic 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1/4 tsp (or to taste) cayenne pepper 1/2 tsp dried thyme Kosher salt and freshly ground black pepper 1/2 cup dry white wine 1 cup loosely packed fresh basil leaves 6–8 cups chicken broth 1 cup heavy cream 1–2 Tbsp vodka (optional) Garnish: chives or chive oil 1. Preheat oven to 350°.

2. Put the tomatoes, onions, carrot, celery, potato, and garlic in a roasting pan. Drizzle with olive oil and balsamic vinegar, sprinkle with cayenne, thyme, salt, and pepper and toss to combine.

Roast until the vegetables are soft and caramelized, about 30 minutes. Add the wine and roast for an additional 5 to 10 minutes.

3. Transfer the vegetables in batches to

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a blender; add basil and a little broth to each batch and process until smooth.

Optional: if you want a very smooth soup, run it through a food mill.

4. Return the soup to the kettle and add the cream and vodka. Add more broth if necessary to reach your desired consistency. Heat until steaming, check for seasoning, and add salt and pepper to taste. Serve in small cups garnished with a few snips of chives or a drizzle of chive oil.

Chive Oil 1 bunch chives 1/2 cup extra-virgin olive oil Pinch sea salt and freshly ground pepper, to taste 1. Blanch the chives in boiling water for 10 to 15 seconds. Quickly transfer to an ice bath to stop the cooking. Remove the chives from the ice bath, drain well, pat dry, and roughly chop.

2. Put the olive oil, chives, salt, and pepper in a blender and process until very smooth. Transfer to a container, cover, and let sit in the refrigerator overnight.

Strain through a fine-mesh sieve. Put the chive oil in a plastic squeeze bottle with a small opening or use a spoon to drizzle it on the soup.

Hunter’s Chicken Stew with Polenta Make this delicious stew a day ahead and refrigerate overnight to allow its flavors to mingle.

Serves 8–10

1 lb mushrooms, cleaned, trimmed, and sliced Olive oil Kosher salt and freshly ground black pepper, to taste 2 yellow onions, chopped 1 red bell pepper, cored, seeded, and chopped 1 yellow bell pepper, cored, seeded, and chopped 1 Tbsp balsamic vinegar 4 cloves garlic, minced 1 tsp dried oregano 1/2 tsp dried thyme 1/4 tsp (or to taste) dried red pepper flakes 1/2 tsp (or to taste) paprika 6 split chicken breasts, bone in & skin on 1/2 cup dry white wine 2 cans (28 oz each) crushed plum tomatoes 1 bay leaf Garnish: fresh parsley, chopped 1. Preheat the oven to 450°.

2. Divide the mushrooms onto two rimmed baking sheets, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast in the oven until the mushrooms are shrunken and browned, about 20 minutes.

3. Put the onions and bell peppers in a large casserole. (Use a cast-iron enamel or stainless steel, nonstick or not, pot.

Do not use a ceramic or glass casserole.)

Toss the vegetables with a little olive oil and balsamic vinegar. Roast in the oven for about 10 minutes. Add the garlic, herbs, and spices; continue to roast for an additional 5 minutes.

4. Reduce the oven temperature to 350°.

5. Place the chicken breasts on a rimmed baking sheet; rub with a little

olive oil and season with salt and pepper. Roast for 30 to 35 minutes or until the chicken is cooked through and set aside. When the chicken is cool enough to handle, remove the meat from the bones, discard the skin, and cut into bite-sized pieces.

6. Meanwhile, combine the mushrooms with the onions and peppers in the casserole. Add the wine, tomatoes and bay leaf to the vegetables. Return to the 350° oven and cook, uncovered, for about 20 minutes, stirring occasionally.

Remove from the oven and let sit until the chicken is ready to add to the stew.

7. Add to the chicken to the casserole.

Let the stew come to room temperature and then store for several hours or overnight in the refrigerator to let the flavors combine.

8. Reheat at 350° until bubbling, about 1 hour. Sprinkle with parsley and serve in shallow bowls with a generous spoonful of Creamy Polenta.

Creamy Polenta A wonderful alternative to pasta.

Serves 8

1-1/2 3 1/3

cups instant polenta or grits Tbsp butter cup heavy cream About 2 oz grated Pecorino Romano About 2 oz grated Parmesan cheese

1. Make the polenta according to package directions. When the polenta is smooth and creamy, add the butter, cream, and grated cheese, and stir until melted and well combined. Serve immediately.

Fall 2010 / Best of Burlington

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Warm & Cheesy Focaccia This is a favorite with guests of all ages.

Serve it before dinner as an appetizer.

But beware; you may need to make an extra batch to go along with dinner. Use your favorite pizza dough recipe or pick up a pound or two at the supermarket.

Serves 8

About 1 lb pizza dough Extra-virgin olive oil 1–2 cloves garlic, minced ½ small red onion, thinly sliced Dried Italian herbs Sea salt and freshly ground pepper or dried chili flakes, to taste Grated Parmesan and/or Fontina cheese 1. Preheat the oven to 450°.

2. Divide the dough into 2 pieces. Roll out the dough on a lightly floured surface, until it is about ½-inch thick.

Don’t worry about forming a perfect rectangle or circle, the rustic look is fine.

3. Transfer the dough to a nonstick baking sheet. (If you have one, bake the focaccia on a pizza stone.)

4. Drizzle the dough with a little olive oil, and top with garlic and onion.

Lightly sprinkle with herbs, salt, and pepper. Depending on your preference, sprinkle with more or less cheese.

5. Bake at 450° until golden, 8 to 12 minutes. Let cool for about 5 minutes, cut into wedges, and serve.

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Pumpkin Chocolate Chip Cupcakes Start a new Halloween tradition with pumpkin cupcakes!

Makes 24 cupcakes or a 9x13-inch sheet cake

2-3/4 cups all-purpose flour 2 tsp ground ginger 1 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp nutmeg 1-1/2 tsp baking soda 1 tsp salt 1/2 cup granulated sugar 1/2 cup light brown sugar 1/2 cup canola oil 3 large eggs 1 can (15 oz) pumpkin purée 1/2 cup maple syrup 1/2 cup milk 1/2 cup sour cream 1 tsp vanilla 1-1/2 cups mini chocolate chips Garnish: candy corn 1. Preheat oven to 350°. Line muffin tins with paper liners.

2. Sift the flour, ginger, cinnamon, cloves, nutmeg, baking soda, and salt into medium bowl.

3. Using an electric mixer, beat the sugar and oil in large bowl until well combined. Add the eggs, one at a time, mixing well after each addition.

Beat in the pumpkin, maple syrup, milk, sour cream, and vanilla.

4. Stir in flour mixture until just blended. Fold in the chocolate chips.

5. Divide the batter among the prepared muffin cups. Bake until a toothpick inserted into center comes out clean, about 30 minutes (or about one hour for a 9x13-inch cake). Transfer the cupcakes to a rack; cool completely.

6. Frost with orange cream cheese frosting and decorate with candy corn.

If you prefer to make a sheet cake, add a little black food coloring to the frosting and create a RIP tombstone cake.

Decorate with a few gummy worms, bugs, and spiders!

Find Susan’s Cream Cheese Frosting recipe online at www.bestof burlingtonvt.com, where you’ll also find her delicious Corn, Tomato, and Argula Salad recipe.

Fall 2010 / Best of Burlington

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Happenings A Calendar of Events

Shelburne Farms 1611 Harbor Road Shelburne, VT (802) 985-8442 www.shelburnefarms.org Hours: 9 am–5:30 pm daily

Fall 2010

home of Shelburne Museum founder Electra Havemeyer Webb, and Shelburne House (The Inn at Shelburne Farms). To register, call (802) 9853346 ext. 3346 or ext. 3145.

October 17 Terrific Tractors & Other Cool Farm

September 24–October 24

Machines

Art Exhibition and Sale

Come celebrate the last day of our

2010 marks the 23rd anniversary of

season by climbing aboard tractors

Shelburne Farms’ Art at the Coach

and other big machines! Our Farm

Barn, which highlights the work of

Barn courtyard will have a variety

regional artists who interpret their vi-

of vehicles for all ages to enjoy. 10

sion onto canvas and paper, and into

am–4 pm

fiber, wood, and stone. 10 am–5 pm October 22 September 25

Encore Dinner at the Inn

32nd Annual Harvest Festival

Join us for a special evening after the

The Harvest Festival is a chance to

Inn has closed and let us share the

celebrate autumnal abundance with

fresh and delicious products raised

family and friends, listen to marvelous

on the Farm with you one more time.

music, enjoy delicious seasonal foods,

Our farmers will be available to share

a Vermonter’s Heritage. To register,

visit the animals in the Children’s Farm-

stories of the season so come early

call (802) 985-8686. 5–6 pm

yard, learn about Vermont’s farm and

to meet them. Cash bar will open at 4

forestry traditions, and much more.

pm. For dinner reservations, call (802)

November 6

check the VSO website at www.vso.

10 am–4 pm

985-8498.

Predator or Prey?

org or call (800) 876-9293, ext. 10.

October 1

October 22

terdependency of predators and prey

Cheddar is a Verb:

Hunter’s Moon Campfire

through activities that demonstrate

Made in Vermont Music Festival

Be a Cheesemaker for a Day!

Celebrate the arrival of the autumnal

the links in the food web. You’ll get to

Conductor Anthony Princiotti shines

A full-day experience in the art and sci-

equinox, the time of year for migra-

meet a live predator, too! To register,

the spotlight on several of our won-

ence of cheese. Work side-by-side with

tion and preparing for the coming

call (802) 985-8686. 10 am

derful principal players. The all-star

our cheesemakers to turn 6,000 lbs of

winter. There will be non-scary stories

milk into cheddar! Topics include: raw

told around a campfire and a live

November 20

virtuosic flute concerto and principal

milk cheese, the 8 steps of cheesemak-

bird. To register, call (802) 985-8686.

Moonlit Wagon Rides

French horn Shelagh Abate soloing in

ing, and cheese quality and aging. The

7 pm

A moonlit evening is a great time to

Rachmaninoff’s “Vocalise.” We feature

enjoy Shelburne Farms by horse-

harpist Heidi Soons playing Handel’s spirited “Harp Concerto.”

September 25

Vermont Symphony Orchestra For additional information, please

Learn about the relationships and in-

day includes a home cheesemaking

lineup includes Albert Brouwer in a

demonstration. Call (802) 985-8686 to

October 30

drawn wagon ride! Celebrate this

register. 8 am–4 pm

Poetry at the Art Show

magical time of year with light snacks

Gather in the gallery at the Art at

and activities back at the educa-

September 23, Vergennes Opera

October 16

the Coach Barn Exhibition for poetry

tion center before or after your ride.

House, Vergennes, 7:30 pm

Tour Two Great Houses:

readings by two Vermont poets.

Hoping to ride with a friend? Let Julia

The Brick House and Shelburne

Come early to enjoy the exhibition

know when you register, and we’ll

September 24, Johnson State

House

before the reading. Register for one

do our best to accommodate you! To

College Dibden Center for the Arts,

Enjoy in-depth tours of both the Brick

or both evenings. Rick Bessette will

register, call (802) 985-8686. 5:15, 6,

Johnson (parents’ weekend), 7:30 pm

House, the Colonial Revival Vermont

read from his forthcoming collection,

6:45 & 7:30 pm

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Anna Polonsky

Yo-Yo Ma

underwater videos, and special pro-

Outreach programs. Tickets are $25;

grams all month. Talk with archaeolo-

100 percent of the proceeds from this

gists daily in the Conservation Lab.

event will support SymphonyKids.

Lake Champlain Maritime Museum,

Please RSVP by September 30 to be

4472 Basin Harbor Road, Vergennes.

included. Space is limited. Call (800)

(802) 475-2022, www.lcmm.org

VSO-9293 ext. 25. Shelburne Vineyard, Shelburne, VT. 5:30–7:30 pm

September 25, Lyndon State College

Fall date:

September 24–26

Alexander Twilight Theatre, Lyndon-

October 23

Burlington Book Festival

October 9

ville, 7:30 pm

Beetoven, “Leonore Overture No. 3”

The Burlington Book Festival takes

James Wakefield Rescue Row

Arriaga, “Symphony”

place in a variety of downtown

On December 9, 1876, the crew of

September 26, Haskell Opera House,

Tchaikovsky, “Piano Concerto No. 1”

Burlington venues. The Queen City’s

the canal schooner General Butler

Derby Line, 4 pm

(Jaime Laredo, conductor; Alon Gold-

annual celebration of the written

was stranded atop the breakwater in

stein, piano)

word features readings, signings,

Burlington, Vermont, after their boat

panels, workshops, demos, musical

sank during a terrible winter storm.

performances, family activities, and

They were rescued by James Wake-

special events featuring literary lu-

field and his son, who rowed out to

October 1, Bellows Falls Opera House, Bellows Falls, 7:30 pm

Other Noteworthy Fall Events

October 2, Chandler Center for the

Through October 24

minaries from around the world and

save them. Every year, the Champlain

Arts, Randolph, 7:30 pm

“All Fired Up: Six Ceramic Artists

just around the corner. Virtually all

Longboats program commemorates

from Vermont”

events will be free of charge. www.

this heroic event with a youth rowing

October 3, Town Hall Theatre, Wood-

“All Fired Up” examines the current

burlingtonbookfestival.com

race in Burlington. Races begin at

stock, 7:30 pm

state of ceramic arts in Vermont. The

9:30 am at the Burlington Commu-

exhibit features the pottery of six

September 30–October 2 & 7–10

nity Boat House. For more info: (802)

October 4, Castleton State College

contemporary clay artists who live and

Cloud 9

475-2022, www.lcmm.org.

Fine Arts Center, 7:30 pm

work in the state. Each artist brings

An audacious, award-winning British

his or her unique perspective and

comedy that wraps gender-bending,

October 16

Masterworks Series

approach to the medium, exploring is-

time-travelling characters and

Storytelling Festival

World-renowned cellist Yo-Yo Ma will

sues of form, function, and decoration.

outrageous portrayals of sexuality in

Gather on board a wooden ship,

be joined by Bulgarian-born violinist

Shelburne Museum, 6000 Shelburne

thought-provoking satire. UVM The-

beside a crackling fire, or in an

Bella Hristova and Russian pianist

Road, Shelburne, VT. (802) 985-3346,

atre, (802) 656-2094, uvmtheatre.org

intimate theater to experience Lake

Anna Polonsky in the 2010–2011

www.shelburnemuseum.org

Champlain in song and story. Hear October 2

some of the region’s best storytell-

series concludes on Saturday, April

September 1–30

Uncorking Autumn

ers, historians, and musicians share

30 with the renowned Yo-Yo Ma in

Archaeology Month

Uncorking Autumn is a casual evening

the lake’s history and legends. Lake

concert. Any tickets still available go

Explore the Lake Champlain’s legacy

of music, wine tastings, hors d’oeuvres,

Champlain Maritime Museum, 4472

on sale in September. Visit www.vso.

of over 300 shipwrecks with LCMM’s

raffles, and door prizes to support

Basin Harbor Road, Vergennes. (802)

org or call (802) 864-5741, ext. 10.

nautical archaeology team! Exhibits,

the VSO’s SymphonyKids Educational

475-2022, www.lcmm.org

Masterworks series. The five-concert

Happenings is sponsored by Our House Bistro

Fall Fall 2010 2010 // Best Best of of Burlington Burlington

65 65

Happenings October 24 Halloween Costume Parade and Festival We celebrate October’s spookiest holiday with our Halloween Costume Parade and Festival.

Trick-or-treating at participating stores from 10:30 am to noon, followed by a children’s costume parade up Church Street Marketplace.

November 4–6 & 11–13 A Doll’s House Nora appears to be a perfectly happy housewife, devoted to her husband and children without a care in the world. But what secrets from the past does she hide? What steps did she once take to saver her perfect life and marriage? UVM Theatre, (802) 656-2094, www. uvmtheatre.org November 26 Church Street Marketplace Holiday Events & Tree Lighting Ceremony Santa sneaks away from the North Pole on Friday after Thanksgiving for our annual holiday parade. It starts at noon on City Hall Block and ends at Burlington Town Center, where kids are welcome to follow Santa into the mall for a visit. At 5:30 pm, we begin the holiday season with a stage production of ’Twas the Night Before Christmas performed by the Open Stage Company. The show culminates with the illumination of 100,000 lights on Church Street, a cherished tradition. Official lighting time 6:05 pm sharp!

December 4–5 The Toys Take Over Christmas The Toys Take Over Christmas by Patricia Clapp is a Vermont holiday tradition celebrating 20 years at the Royall Tyler. A magical performance for adults and children alike and, after the show your kids will have the chance to meet the toys and toymaker along with a very special visitor from the North Pole! UVM Theatre, (802) 6562094, www.uvmtheatre.org

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www.bestofburlingtonvt.com

October 1

Flynn Center for the Performing Arts 153 Main Street, Burlington, VT Tickets: (802) 863-5966 Info: (802) 652-4500

www.flynncenter.org

October 1 The Lives of Giants The renowned Khmer Arts Ensemble uses Cambodia’s thousand year-old dance and storytelling traditions. MainStage, 11:30 am October 1 Khmer Arts Ensemble MainStage, 8 pm October 4 Laura Ingalls Wilder: Growing Up on the Prairie This uplifting musical chronicles the life and times of Laura and the Ingalls family as they travel across America in a covered wagon during the late 19th century. MainStage, 9:30 am & 12 pm October 5 Pat Metheny: Orchestration MainStage, 7:30 pm October 9 Death of a Salesman This production stars renowned film, television, and stage actor Christopher Lloyd as the traveling salesman Willy Loman.

MainStage, 8 pm

Fall 2010 / Best of Burlington

67

Happenings

November 16 October 11 The Scarlet Letter The National Players transform Nathaniel Hawthorne’s masterpiece into a gripping drama of guilt, identity, and the sometimes hazy line between law and morality.

MainStage, 10 am October 14 Glass Menagerie This semi-autobiographical account of Tennessee Williams’ early days in 1930’s St. Louis is a heartbreaking and yet often humorous play told from the perspective of an aspiring young writer.

FlynnSpace, 10 am October 15 Mingus Dynasty & Jazz Dance Charles Mingus was a virtuosic African-American composer, bassist, and bandleader whose entire written works were acquired by the U.S. Library of Congress—a first for jazz. The Mingus Dynasty keeps his remarkable legacy alive and perform incredible jazz music.

MainStage, 11 am October 16 Mingus Repertory Ensembles MainStage, 8 pm October 17–18 Harold and the Purple Crayon MainStage, 17, 3 pm; 18, 9:30 am & 12 pm October 19 Monty Python’s Spamalot Winner of the 2005 Tony Award for Best Musi-

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www.bestofburlingtonvt.com

October 17-18 cal, Monty Python’s Spamalot is the outrageous musical comedy lovingly ripped off from the film classic Monty Python and The Holy Grail.

Mainstage, 7:30 pm October 22 Reduced Shakespeare Company MainStage, 8 pm October 24 Chucho Valdes MainStage, 7 pm October 26 A Story Before Time The aboriginal performers of Kaha:wi blend the high standards of modern theater with traditional Native dance and inspiring music drawn from Iroquoian social songs in Mohawk and Cayuga languages.

MainStage, 9:30 am & 12 pm October 27 Mummenschanz MainStage, 7:30 pm October 30 Lar Lubovitch Dance Company MainStage, 8 pm November 16 Dailey & Vincent MainStage, 7:30 pm November 19 Rubberbandance Group MainStage, 8 pm

Fall 2010 / Best of Burlington

69

Happenings November 30 We the People!

Social studies come to life in this exciting musical revue from when George Washington, Ben Franklin, and Thomas Jefferson use a variety of musical styles (including rock, rhythm and blues, and hip-hop) to illustrate how our government works, and how it came to be.

MainStage, 9:30 am & 12 pm December 2 One Green Earth Green Up Vermont celebrates its 40th anniversary in 2010, and the VSO joins the campaign to safeguard our precious environment! Veteran entertainer, educator, and Children’s Music Hall of Famer Bill Shontz emcees this multimedia concert, with musical selections that reflect a reverence for the natural world.

MainStage, 9:30 & 11:30 am December 2–3 Warren Miller films showcase incredible cinematography that will get you craving vertical lines, deep powder, and epic adventure. This year’s film takes you on a breathtaking global tour of some of the world’s most impressive terrain, including Canada, Antarctica, California, New Zealand, Utah, Austria, Alaska, and more.

MainStage, 2, 7:30 pm; 3, 6:30 & 9:30 pm December 4 VSO Masterworks 2 The cutting edge ensemble eighth blackbird performs “On a Wire” for sextet and orchestra, the latest work from 2010 Pulitzer prize-winner Jennifer Higdon, during this co-presentation by the Vermont Symphony Orchestra and Flynn Center. MainStage, 8 pm December 5 Orchestrapalooza This annual concert extravaganza highlights four VYOA orchestras. It culminates in a side-byside finale that features over 140 VYOA musicians. Featuring VYO soloist and Stowe resident Peter Ballyk performing the “Hummel Trumpet Concerto.”

MainStage, 4 pm December 5 Eighth Blackbird FlynnSpace, 7 pm

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C los i n g T h o u g h t

Delicious autumn!

My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns. —George Eliot

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