New Year, New Chef at ¬°Duino! (Duende) | News | Seven Days | Vermont's Independent Voice

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New Year, New Chef at ¬°Duino! (Duende)

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The aftershocks of the chef changeover at the Bluebird Tavern continue... The latest news could even be called a global event. That's because Nathaniel Wade, the longtime sous-chef at Bluebird Tavern, is now executive chef at international street food cafe, ¡Duino! (Duende).

According to ¡Duino! (Duende) general manager Lily Sickles, Wade's Cordon Bleu education and flair for handcrafted dishes made from local ingredients has refined the fare at Radio Bean's sister restaurant. Wade's innovations include cha siu bao filled with heritage pork belly, pickled daikon and homemade kimchee; Israeli baharat chicken wings and fresh pastas. There's even a nod to the Bluebird's former all-American brunch staple, chicken and waffles with honey butter. As has always been the case at ¡Duino! (Duende), none of the above ring up at more than $10.

Tomorrow night, things will get a little more formal at a special New Year's dinner. According to Sickles, both ¡Duino! (Duende) and Radio Bean will be decorated in a "luxury liner" theme for "Radio Cari-Bean." For the occasion, Wade will be preparing a surf-and-turf special featuring a half lobster and Boyden Farm steak. The prix-fixe meals will also include fried oysters, chocolate volcano cake and champagne. Sickles says to expect lounge acts playing in Radio Bean along with "dancing, party games and umbrellas in cocktails" until 2 a.m.

Look for more about Wade, ¡Duino! (Duende) and his transition in the next issue of Seven Days on January 12.

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