Vermont Has Never Tasted so Good

The Green Mountain state adapts a tasty Big Apple custom

Story and photo by Rachel Hislop

This May, pots and pans will be chiming in culinary joy throughout Vermont in celebration of the state’s inaugural restaurant week. The Green Mountains are adapting a big city tradition that cities like New York, D.C., Philadelphia, and Chicago have been part of for decades – Restaurant Week. And during this year’s Vermont Restaurant week, sponsored by Seven Days and Vermont Federal Credit Union, Patrons on a budget can dine Big Apple style at an appetizing range of restaurants throughout the state on a McDonald’s budget.

“[Co-founder and Publisher of Seven Days] Paula Routly suggested we come up with an idea for a food festival. Since November, I've been working with Creative Director and Associate Publisher Don Eggert, Marketing Director Judy Beaulac and Food Writer Alice Levitt to plan and coordinate the whole shebang, with lots of help from everybody else at the paper,” says Suzanne Podhazier, food editor of Seven Days. “We just like to keep doing things to help the Vermont restaurants.”

The simmering meals at discounted prices for the event begin hitting the pans May 14th and last through May 20th. During this week, participating restaurants will offer special prix-fixe menus showcasing their kitchen’s greatest dishes. Those menus will feature discounted, three-course “tasting-style” dinners priced at $15, $25 or $35 per person. The week also features a special calendar of food-themed events that includes a food and wine film festival, a panel discussion about food, a tasty food art show, a cheese pairing and bistro wine dinners.

But before sinking those teeth into a juicy Confit de Canard – French for duck leg — at Café Shelburne, one of the participating eateries, find out how to make the most of restaurant week.

Find Menus in Advance

There aren’t enough hours in a week to be wasted, nor is there enough time in a week to taste all the culinary flavors of the fifty five Vermont restaurants participating in the weeks’ events, so be sure to plan in advance.

“I’ve been to tapas restaurants, sushi, seafood and Asian fusion restaurants during Restaurant week in Philadelphia,” says Temple University student Anny Chan. “Normally, I would only go to the tapas place, but a restaurant week anywhere is a great opportunity to try new places. A lot of the big restaurants make their menus very accessible during the week.”

 “The thing that I really love is that we have such a large range of restaurants.”

The event overlaps with the seventh annual publication of 7 Nights: The Seven Days Guide to Vermont Restaurants and Bars, a full guide to some of the top restaurants in the area that can also be used to plan dining options during the week.

“We are excited about all of the restaurants, but the thing that I really love is that we have such a large range of restaurants,” Podhazier says.

Make Reservations

Consider restaurant week like a free gift giveaway event –everyone will be there. All the gastronomes from Vermont, Plattsburgh, maybe even Quebec, will be trying to take advantage of the restaurant week specials. Call ahead and make reservations, after checking out the abundant dining options.

“Definitely make a reservation because it really helps the restaurant to know how many people they are expecting and what to prepare for,” says Podhazier.

Cheryl Herrick, Marketing and community relations representative for The Scuffer Steak and Ale House strongly recommends that patrons planning to dine in during restaurant week make reservations in ahead of time.

“We are definitely taking reservations in advance,” Herrick says.
And please, be courteous. Can’t make it to a reservation? Call and cancel so another food lover can be seated in your place.

Be Gratuitous

This is an extension of the being courteous mentioned above. Yes, restaurant week gives patrons the opportunity to sample marvelous restaurants for superb prices, but that doesn’t mean service differs from regular days so don’t cheat servers out of their tips.

“All the restaurants delivered quite outstanding service,” Chan says of her experience during Philadelphia restaurant week. “All the places are highly rated places, so I wouldn't really expect anything less.”

This might be the busiest week of the year for some of Vermont’s restaurants, so tip above the 15% of the discounted meal. For good service, tip 20-to-25 percent at minimum, or tip 15% of what your meal would cost at any other time of the year.

Know the Options

If meat is not your personal forte, be sure to find out about vegan or vegetarian options, or  to ask about special arrangements that can be made outside of a meat filled menu.

“We have encouraged all of the restaurants to include veggie options. Out of the fifty five participating, twenty three places have veggie options,” Podhazier says. “We wanted to make restaurant week accessible for as many people as possible.”

Aside from veggie options, some restaurants might be running specials outside of what is listed on their menus, such as wine pairings, so be sure to enquire.

“First time visitors definitely have to remember to check the beer list at Scuffer. We have great micro brews on draft, and we also have great relations with the local brewers,” says Herrick.

Try something new

“We are excited to be able to showcase some of the stuff our kitchen does very well. We are deservedly famous for our steaks and burgers, that’s why people come. It is going to be fun, especially for those in the kitchen, to be able to do something a little bit different,” says Herrick.

And that is precisely what restaurant week is about – enjoying new experiences, new dishes and donating to a charitable cause. A portion of the proceeds from the event will be donated to the Vermont Foodbank.

“We just hope for great weather, really good beef and really good beer—it’s what we’re known for,” Herrick says.

Are you planning to dine out during restaurant week?

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