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Zucchini Blossems
  • Zucchini Blossems

Burlington's hip Green Room is now open on Sundays. It also has a brand-spankin'-new drink menu featuring top-shelf liquors and Stirrings mixers. One highlight is the Bloody Marylander: Grey Goose and Stirrings Bloody Mary Mix garnished with celery and shrimp in a glass rimmed with Maryland Old Bay Seasoning. Another, the VTini, is Organic Sunshine Vodka with Boucher Bleu Cheese stuffed olives. Together, they're almost a meal . . .

• Wanna learn about edible "bike path botany"? On June 2, from 10:30 a.m. to noon, you can wheel along with Burlington naturalist and educator Melanie Brotz as she points out plant specimens with medicinal and culinary uses. The "walk" begins at Oakledge Park and costs $15. Call 864-9572 for information.

• On a new Vermont Public Television series, "Feast in the Making," host Sean Buchanan of Wood Creek Farm Beef "highlights the diversity of foods available from local growers, farmers and cheesemakers who are reinvigorating Vermont cuisine," according to a press release. The first show in the six-part series will air on Wednesday, June 6, at 7:30 p.m. In that episode, squash fanatics can watch Chef Doug Mack of Mary's Restaurant at the Inn at Baldwin Creek prepare "fried zucchini blossoms stuffed with smoked zucchini goat cheese on a tomato zucchini sauce." More episodes follow on five consecutive Wednesdays, excluding July 4...

Vermont Fresh Network's first Farmers' Dinner of 2007 will be held on June 4 at the Basin Harbor Club. The seven-course dinner, prepared by Chef Dave Fonte, begins at 6:30 p.m. and costs $39 per person. An optional wine pairing brings the price to $59. Call 475-2311 for information or reservations.

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