Crumbs: Vermonters Win Plaudits; Red Clover Gets a New Chef; Vermont Pizza Company Closed | Food News | Seven Days | Vermont's Independent Voice

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Crumbs: Vermonters Win Plaudits; Red Clover Gets a New Chef; Vermont Pizza Company Closed

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Published April 10, 2013 at 7:18 a.m.

What do Burlington’s Pistou, Waterbury Center’s Alchemist Brewery, Londonderry, N.H.’s Solo Farm & Table and Winooski’s Misery Loves Co. have in common? All four businesses get a nod in the May issue of Food & Wine magazine. In the short-but-sweet report, “Where to Eat Now: Vermont Restaurants,” writer M. Elizabeth Sheldon recommends Misery’s smoked-meat poutine (“Bobby Fries” to the rest of us) and Pistou chef Max Mackinnon’s scallops “sliced thinly to resemble noodles.” Also mentioned later in the same issue: Shelburne’s Cricket Radio, a linens company owned by artist Elizabeth Archangeli.


Killington’s Red Clover Inn & Restaurant made a name for itself as a culinary destination with the Portuguese-flavored cuisine of chef Dennis Vieira. With Vieira now in charge of the kitchen at nika in Burlington, Colin Arthur has been named Red Clover’s new chef. The Rutland native, who honed his chops in Portland, Ore., says he’s keeping many of the popular Portuguese dishes while adding his own, locally focused style. Along with wine dinners, Arthur will host a monthly harvest dinner each month, beginning in June, to spotlight the small farms that supply his kitchen.


Williston’s Vermont Pizza Company has closed. According to a Facebook post last month, “A dispute with the landlords has forced our hands, we are now too far behind to reopen. We hope with all our hearts that we are able to sell the shop, and keep the pizza going.”


Vermont celebrity butcher Cole Ward got some meaty recognition late last month. Vermont Secretary of Agriculture Chuck Ross presented him with the New England Food Professional of the Year award at the New England Meat Conference’s inaugural Meat Ball on March 22.