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Category: Vermont (Page 1 of 2)

Tamarack farms Lamb Burger topped with fresh baby arugula, smoked feta, fire roasted red peppers, and pickled red onions - from Worthy Burger, named the source of the best burger in Vermont

Top Burger in Every State

January 9, 2016 / / 4 Comments

Hubcap burgers at Cotham’s in Arkansas… the original burger on toast at Louis’ Lunch in Connecticut… thin, crisp-edged burgers at The Workingman’s Friend in Indiana…green chile cheeseburgers at the Buckhorn Tavern in New Mexico… these are four of the 51 burgers selected as the best in each state by Business Insider. The selections are apparently a research and compilation job, in which most of the burgers were named in a previous local media poll or competition. Nonetheless, it’s a mouthwatering project to peruse for American burger lovers.

Tending the bear and venison sausage patties for Bradford's Wild Game Supper

60th Annual Wild Game Supper, Bradford VT, November 21st 2015

November 8, 2015 / / 0 Comments

Fall in New England means many things, from leaf-peeping to cider-pressing, but of all the seasonal traditions one of the most intriguing is the old-time wild game supper. These are legally held by local non-profit organizations, usually fish and game clubs, churches, and volunteer fire departments. Perhaps the granddaddy of all these suppers is the one put on in Vermont by the Bradford Congregational Church. Continue reading

No pasteurization, no UV sterilization - Cider Hill Farm's fresh-pressed cider is the real thing.

A Jug of Cider, a Loaf of Bread–and Thou

November 6, 2015 / / 0 Comments

For us, there is nothing as seasonally evocative — not eggnog, not strawberry shortcake, not ripe fresh-from-the-tree peaches — as cold, crisp, and fragrant fresh-pressed apple cider. The cider presses have been operating for weeks now but the apples that make up the autumn elixir are always changing, depending on what the trees are offering. Right now, cider is at its best. As Cider Hill Farm of Amesbury, Massachusetts says, “October and November ciders pick up the fruitiest, deepest, and most complex flavors.” Continue reading

This is the original, 1948 Al's French Frys trailer in Colchester., VT.

Best French Fries in Every State

May 8, 2015 / / 0 Comments

Some people like burgers, some prefer dogs, others choose a fish sandwich, if given the choice. But almost everyone gets an order of fries to go with. For many of us, even not-so-great fries are good enough, especially if they’ll be dragged through ketchup. Truly great fries, usually fried twice from freshly cut potatoes, are a rare and thrilling treat, however. Business Insider presents the best French fries in all 50 states and the District of Columbia. Have a look!

The breads from Earth Sky Time Community Farm and Hearth are reason enough to visit The Dorset Farmers Market.

The Dorset Farmers Market, Dorset VT

February 11, 2015 / / 0 Comments

REVIEW

We’re suckers for farmers markets, both at home and when we travel. We love to cook, so when we’re home we focus on the just-picked produce piled in colorfully billowing mounds on the tables and in baskets. We love to eat, so when we travel, we wistfully ogle the fresh fruit and veggies but focus our serious attention on the local cheeses, breads, wines, juices, pastries, and prepared foods. Continue reading

French Onion Soup prepared in the Mio Bistro spirit, which means the croutons are made with the terrific bread from Rupert Rising in West Rupert, and the cheese topping includes Pawlet from Consider Bardwell Farm in Rupert.

Mio Bistro, Dorset VT

February 5, 2015 / / 0 Comments

REVIEW

Chef Leo LeDoux’s menu utilizes an assortment of locally produced products, wild seafood, and antibiotic-free meats, prepared in whatever manner strikes his fancy. You’ll find plenty of Asian and Mediterranean influences as well as traditional comfort foods such as French onion soup and pasta and meatballs. Fresh vegetables abound. It’s a clean, pure, and vibrant cuisine that impresses more with freshness and quality ingredients than in-your-face excess. Continue reading

Wild Turkey Hash is a signature dish that begins with fresh roasted turkey (the hash is wild, not the turkey). They sautée it with onions, peppers, potatoes, mushrooms, and spices (we detected a good dose of Thanksgiving herbs: thyme and, perhaps, sage), then top it with two poached eggs and Hollandaise. On the side is good sourdough toast.

Up for Breakfast, Manchester Center VT

February 3, 2015 / / 0 Comments

REVIEW

Like many other folks who visit Vermont, we like to stay in inns and B&Bs. That presents a major obstacle to dining at places like Up for Breakfast, which really only serves breakfast. It stays open until 12:30 p.m. during the week and 1:30 p.m. on weekends, so your best bet if you want to enjoy both your inn breakfast and Up for Breakfast is to try to hit the restaurant on the weekend. Have an early breakfast at the inn, then plan for a second, lunchtime breakfast here. But weekends are also the busiest time for the upstairs eatery, so put your name on the waiting list about an hour before you’d like to dine. Continue reading

We loved the Fresh Basil Rolls, a delicate rice paper-wrapped bundle of vegetables, shrimp, and rice noodles with a burst of basil freshness.

Thai Basil, Manchester Center VT

January 29, 2015 / / 0 Comments

REVIEW

Traditional New England cuisine has a lot to recommend it but whether you’re talking about jonnycakes or Indian pudding, lobster rolls or Anadama bread, clam chowder or baked beans , one thing it’s not is spicy and vibrant. Not that we’re complaining, mind you, but the modern American palate accustomed to the cuisines of Asia may find itself in need of the occasional jolt. And that’s where Thai Basil enters the picture. Continue reading

Roast beef sandwiches at Kelly's of Revere, MA, ready to be dressed

LAF in the A.M. January 29th, 2015

January 29, 2015 / / 0 Comments

A Morning Menu of LAF-Style Food News and Stories to Begin Your Day

HAPPY NATIONAL CORN CHIP DAY!

Kelly’s Roast Beef of MA Stayed Open During Blizzard

Giordano’s Planning More Indiana Pizzerias

Learn All about Texas Kolaches from a Texas Senator

America’s Top 21 Diners

Continue reading

At the register you'll encounter a collection of filled cookie jars. Don't try to resist. They're terrific!

Dorset Union Store, Dorset VT

January 24, 2015 / / 0 Comments

REVIEW

The Dorset Union Store was started in 1816 as a member-owned cooperative. Then-owner Perry Peltier changed the name to Peltier’s in 1955. When the current owners purchased the store in 2007, the name reverted back to its original Dorset Union Store. We like the ring of it. We also like how the store has achieved a perfect balance between old and new. Continue reading

Not on the current menu, yam fritters in a pool of maple syrup were a highlight of past meals at the Dorset.

The Dorset Inn, Dorset VT

January 22, 2015 / / 0 Comments

REVIEW

What are you looking for from your visit to Vermont? A beautiful, small, old town? Dorset was founded in 1761; today it’s postcard-ready. A cozy old inn? The Dorset Inn first opened in 1796. Good New England food? The current menu at the restaurant in The Dorset Inn features chicken pot pie, turkey croquettes, locally smoked meats and cheeses from local farms, and cheesecake made by nuns a few miles to the east of Dorset. You can enjoy all this beside a roaring fire in an 18th-century dining room.
Continue reading

Flat Iron Steak Frites: the eight-ounce steak is napped with Sauce Bordelaise. Bearnaise and Beurre Maître d’Hôtel are also options. The fries are hand-cut. Flat iron steaks are very beefy, but can sometimes be a little chewier than premium cuts. If tenderness is a priority you'd be better off with another steak.

Brasserie L’Oustau de Provence, Manchester Center VT

January 20, 2015 / / 0 Comments

REVIEW

We’re impressed: Brasserie L’Oustau de Provence does reasonably capture much of the French brasserie experience. The bright, country-French Provencal-styled restaurant hits most of the old French country classics; this is not the spot for cutting edge cuisine. That’s not what a brasserie is about. Continue reading

The maple buttercream-filled doughnut topped with maple glaze and bacon was easily the best, though not the most photogenic, of the four doughnuts we tried.

Dellveneri’s Bakery, Rutland VT

December 6, 2014 / / 0 Comments

REVIEW

Dellveneri’s is an inconspicuous neighborhood bakery about a block off Rutland’s main north-south drag. The Sunday morning we showed up there wasn’t much other than doughnuts for sale (and some great-looking bakery pizza), but those doughnuts looked good. Three of the four doughnuts we tried were just OK, superior to Dunkin’ but not LAF-worthy. That fourth doughnut, however, was special. Continue reading

Rosemary white bean dip topped with roasted peppers and served with cumin-dusted pita wedges

Checking In at: Long Trail Brewing Co., Bridgewater Corners VT

December 5, 2014 / / 0 Comments

We stopped by Long Trail Brewing about ten minutes west of Woodstock for a couple of brews. Our beer photos were poor so all we have to post are shots of the good hummus-like white bean dip and the mammoth serving of French fries, which we should be ashamed to admit to finishing. But it’s not for the food that we note Long Trail. Continue reading

This particular Vermont-style bagel features fresh dill, red onion, and melted Havarti. Scoff if you will, New York City, but Heather's bagels are wonderful.

The Wild Fern, Stockbridge VT

December 4, 2014 / / 0 Comments

REVIEW

The hours are brief and variable, the menu limited (and, likewise, variable), so it’ll take at least a little forethought and checking to pay The Wild Fern a visit. The small effort required, however, will be more than repaid, for this is one of the most unique restaurants in Vermont. Calling it a restaurant, in fact, doesn’t feel quite right, because it’s about as close as you can get to stepping into someone’s personal vision (that of Heather Lynne) without actually trespassing. Her blog states, “No Hostile Vibrations!” Yes, you have entered Crunchy Vermont. Continue reading

Summer Salad: cucumber, tomatoes, corn, basil

Checking In at: School Street Bistro, Rochester VT

November 21, 2014 / / 0 Comments

School Street Bistro opened at the end of 2012 in the space formerly occupied by The Village Porch. School Street almost looks like just another house in Rochester, save for all the people dining on the extensive porch. Eugenie Smith, who used to manage The Porch, runs the front of the house while husband Brent is the chef. Together, they lease the restaurant from the owners of the former Village Porch. Continue reading

This late summer burger features Cloudland's own Angus beef garnished with house made sauerkraut, Russian dressing, and Spring Brook Reading cheese, served on a marble rye bun.

Cloudland Farm, North Pomfret VT

November 17, 2014 / / 0 Comments

REVIEW

Here’s our idea of a perfect Vermont evening: we first drive to Lebanon, New Hampshire, pick up a growler or two of Dooryard Cider from Farnum Hill Ciders, then drive north of Woodstock, towards Pomfret, on winding dirt roads through the forest until we reach Cloudland Farm. We arrive earlier than our reservation so, on a pleasant summer evening, we sit in rockers on the porch as the kind folks at Cloudland bring us glasses. Continue reading

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