Summer is a busy time for me and Food Editor Suzanne Podhaizer. With all the fairs and food festivals afoot, we love to take the opportunity to get the word out to folks about 7 Nights and the Bite Club. Last night, we were lucky enough to have a table at Sugarbush for A Taste of the Valley, one of the centerpieces of the Mad River Valley-based Vermont Festival of the Arts.
The vendors sprawled through a large courtyard, the Timbers Restaurant and the Gate House Base Lodge like a Disneyworld of foodie fun. After situating our 7 Nights magazines at a table on the top floor of the Base Lodge, I visited our neighbors at Vermont Yak Company. Their lemon zest-y meatballs held me over while I waited in line for a potato — stuffed to my specifications — by Cooking from the Heart, the catering company run by Charlie Menard as part of his position at Round Barn Farm. I went for a small spud topped with herb butter, corn, duck and a spritz of creme fraiche. Other choices included yak chili and chanterelles.
I was able to get my fungus fix from the Green Cup, where chanterelle ravioli blended beautifully with a "milk-fed" chicken meatball. The lovely ladies at Vermont Soy served up sushi stuffed with carrots, cukes and their tasty maple ginger tofu. They also gave away bottles of chocolate and vanilla soy milk.
Hostel Tevere, a new spot to sleep and eat just down the road from Sugarbush served up a deceptively simple parmesan-kissed penne ragu which had me coming back for seconds.