Jordan Barry

Food Writer at Seven Days

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Articles

How Do VT Cooks Learn the Trade? Mentorship Is the Recipe

1 week ago | sevendaysvt.com | Jordan Barry

click to enlarge Help us pay for in-depth stories like this one by becoming a Seven Days Super Reader. Nobody ever said the restaurant industry, with its long hours and low pay, is hard to get into. Mastering the skills of a chef and moving up through the ranks in the kitchen — that's a different matter. An even dice or chiffonade and a killer palate can only take a young cook so far without the guidance of a supportive teacher.
How Do VT Cooks Learn the Trade? Mentorship Is the Recipe

1 week ago | buff.ly | Jordan Barry

click to enlarge Help us pay for in-depth stories like this one by becoming a Seven Days Super Reader. Nobody ever said the restaurant industry, with its long hours and low pay, is hard to get into. Mastering the skills of a chef and moving up through the ranks in the kitchen — that's a different matter. An even dice or chiffonade and a killer palate can only take a young cook so far without the guidance of a supportive teacher.
Shelburne's Vermont Tortilla Sold

1 week ago | sevendaysvt.com | Jordan Barry

click to enlarge Local business owners Leyland Papa and Lindsey West have teamed up to buy Vermont Tortilla from founders April and Azur Moulaert for an undisclosed price.
Starry Night Café’s New Bar Menu Delivers a Philly Classic

3 weeks ago | buff.ly | Jordan Barry

click to enlarge When I dined at Starry Night Café last spring, I ate deconstructed steak tartare, coal-roasted root vegetables with Cabot clothbound cheddar espuma and mafaldine with wild morel ragù. This spring, I got a Philly cheesesteak. Starry Night's rendition of the sandwich, which was about the size of my forearm, isn't a concept shift or a one-off special for the Ferrisburgh destination restaurant.
Starry Night Café’s New Bar Menu Delivers a Philly Classic

3 weeks ago | sevendaysvt.com | Jordan Barry

click to enlarge When I dined at Starry Night Café last spring, I ate deconstructed steak tartare, coal-roasted root vegetables with Cabot clothbound cheddar espuma and mafaldine with wild morel ragù. This spring, I got a Philly cheesesteak. Starry Night's rendition of the sandwich, which was about the size of my forearm, isn't a concept shift or a one-off special for the Ferrisburgh destination restaurant.
Offbeat Creemee Moves Into Uncommon Coffee in Essex

3 weeks ago | sevendaysvt.com | Jordan Barry

click to enlarge Offbeat Creemee fans will soon be able to get their plant-based creemees, scoops, sundaes and shakes once again. Owner Aisha Bassett has teamed up with Maya Nguyen, owner of Uncommon Coffee, to share space in the Essex café — and yes, there will be affogatos and cold-brew floats. Bassett is targeting a late-June opening for her new ice cream counter in the back of Uncommon's spacious, library-like café at 19 Essex Way.
Entrées and Exits: Chittenden County Restaurant & Café News

3 weeks ago | sevendaysvt.com | Jordan Barry

click to enlarge Philo Ridge Farm in Charlotte has announced reopening dates for its market and restaurant, which have been closed since late 2023 as the regenerative farm transitioned to a nonprofit. The market — which features organic produce and grass-fed meat grown on the farm, as well as picnic lunches, pastries, coffee and local goods — will relaunch on Wednesday, June 18.
Switchback Brewing Goes Barbecue With Rebrand, Expanded Menu

1 month ago | sevendaysvt.com | Jordan Barry

click to enlarge Just under a year after opening its on-site beer garden and tap house in Burlington's South End, Switchback Brewing has given its restaurant a new focus — and a new name. At the Switchback Beer Garden & Smokehouse, the menu is all in on barbecue, with house-smoked meats and Southern-inspired sides such as braised collard greens, maple corn bread, and Cabot Creamery mac and cheese.
Philo Ridge Farm Hires New Leadership Ahead of Reopening

1 month ago | sevendaysvt.com | Jordan Barry

click to enlarge In March, Charlotte's Philo Ridge Farm officially became a nonprofit after a multiyear process, during much of which its on-farm restaurant and market were closed to the public. This summer, both will reopen under a new leadership team.
Bar Renée Pours Natural Wine — and Fun — in Burlington | Seven Days

1 month ago | sevendaysvt.com | Jordan Barry

click to enlarge My favorite types of wine bar experience are opposites. The first — sitting at the bar when it's quiet — invites contemplative questions and long-winded answers, if the person working on the other side is amenable. Sipping slowly, I try to learn whatever they'll tell me about what's in the glass. The second is too loud for such civilized things. In a lively crowd, the bottles are shared among friends old and new.

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