When Waitsfield’s Barn Door Restaurant at the 1824 House closed to the general public last year, it left a pig-shaped void in many a diner’s heart. Luckily, chef Luke Stone’s handcrafted sausages and bacon have found a new home. Or rather, a cart.
Last Thursday, Cloud 9 Caterers debuted its hot dog cart, the Noble Pig. It’s currently located in front of Cloud 9’s kitchen at 142 Hegeman Avenue in Colchester’s Fort Ethan Allen. Owner Sarah Moran says she’s scouting locations in the Burlington area for the Noble Pig to make the rounds.
Executive chef Stone is using his Mad River-area connections to produce what may be a first: Vermont whey-fed pork hot dogs. Stone recently received a whole hog from Waitsfield’s von Trapp Farmstead and mixed its meat with beef from Boyden Farm for snappy, juicy, natural-casing franks. When the von Trapp pork runs out, Stone says, he’ll use meat from Vermont Family Farms.
But pork is far from the only thing local at the Noble Pig. The Chicago dog features Flack Family Farm sauerkraut and homemade sweet-pickle relish with whole-grain mustard. The Bacon & Bleu is dressed with thick, sweet housemade bacon, cherry-pepper relish and creamy chunks of Bayley Hazen Blue from Jasper Hill Farm. The tasso ham on the Pork & Beans hot dog is also homemade, as are the sesame- or poppy-seed-covered buns, which Stone says one of his cooks adapted from recipes for Mexican cemita dough.
Though hot dogs are currently the main attraction, Stone says he hopes to branch out soon to making BLTs and banh mi sandwiches. For now, the Noble Pig serves Tuesdays through Fridays from 11:30 a.m. to 2 p.m. at its Colchester location. Check the cart’s Facebook page for updates on time, locations and offerings.