Directory of Burlington Vermont
area Web Sites and Information
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Directory of Burlington Vermont
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Home :
Food Stores and Restaurants :
specialties and miscellaneous
Specialties and Miscellaneous
There are 289 Food Stores and Restaurants links for you to choose from!
Ray's Seafood Market
has Take-out Only
at its store on 49 North Street in Burlington. ... We have been in business since 1951 and are family owned and operated.
At our Fresh Fish Market, we sell a variety of fresh seafood including live lobsters, shellfish, haddock, scrod, shrimp, sole, salmon, scallops, swordfish, tuna and more.
Click here to read more.
A banner season for syrup
This winter's weather upset plenty of people.
Skiers lamented the lack of snow. Sun worshippers have tired of being teased with warm days only to have another cold snap set in.
Then there are the maple sugarers. As far as they're concerned, conditions couldn't be better.
The unseasonably warm winter brought an early start to tapping and boiling, which began around mid-February -- about two weeks earlier than normal. For some, it was the earliest start on record. And the continuing ups and downs in temperatures -- bringing stretches of warm days and cool nights -- is ideal for drawing sap.
Sugarers hope for many more weeks of the same. Throw in some moisture to feed their trees and they're all set. ... Vermont is the largest producer of maple syrup in the United States. There are an estimated 2,000 maple producers in the state, making about 460,000 gallons of syrup yearly. The syrup is worth about million.
Sugarers say they're producing lots of high-quality syrup this year, something they're particularly pleased about, given last year's lackluster performance.
Auntie Anne's
is a franchise stand in the University Mall that sells Pretzels as it's main dish. In February 1988, Anne Beiler bought a market stand in a Downingtown, Pennsylvania Farmer's Market, and started selling the Original pretzel and lemonade. In March 1989, Auntie Anne's began franchising to Saturday Farmer's Market from Harrisburg, Pennsylvania. In November 1989,
Auntie Anne's opens its first regional mall location, Park City Center, Lancaster, Pennsylvania. By December 1990, Auntie Anne's acheived 50 stores in 9 states. By June 1992,
Auntie Anne's opens its 100th store. ... Since Anne perfected her pretzel recipe in 1988, she and her husband have tried to steer Auntie Anne’s where they felt it should go. As the Company grew, Anne has gone from bagging the pretzel mix in the garage, to overseeing a corporate staff of more than 100 employees and supporting a franchise system that employs over 8,000 store owners, managers, and crew members.
Click here to read more.
Bring gourmet home.
Kids love PB&J. Grown-ups graduate to BLTs. The cognoscenti who buy a COT at Klinger's get chevre, olives and tomatoes on artisan bread. ... The most significant advance in sandwich-making is bread. "The bread can make the sandwich, depending on the ingredients -- a stronger tasting bread or a light bread," says Paul Poss of Red Onion Deli.
"It's the No. 1 thing," adds Jim Richardson, of Vermont Sandwich Company.
Klinger's uses bread for contrast, putting ham and Swiss on Vermont maple-oat or showcasing specialty breads, says bakery manager Kevin Burnsteel.
Burlington Farmers' Market,
which ended its last season, in October, in a hard and cold rain, will reopen today under skies predicted to be sunny.
The market in the heart of downtown is one of dozens around the state that offer local produce, baked goods, and crafts. Oversized muffins and elegant fruit tarts are for sale alongside produce trucked to College Street by area farmers. The produce, conventional and organic, is in season and freshly harvested.
Click here to read more.
Burlington's Intervale Foundation
supports financially viable and "environmentally" sustainable agriculture. We manage 354 acres of farmland, nursery, compost production, trails, and wildlife corridors along the Winooski River in Burlington, Vermont, and we share what we do and what we learn with others around the state and throughout the world.
To develop farm-and land-based enterprises that generate economic and social opportunity while protecting natural resources.
The Big PictureAs people disconnect from active lifestyles, nutritious food, and the natural world, they become less healthy. Community fabric becomes frayed. Food producers struggle financially while people nearby consume highly processed food products with minimal nutritional value manufactured in distant facilities.
At the Intervale, we are trying to reverse this cycle. Reconnecting people, food and nature helps to preserve natural resources and create a roadmap to a secure food system and a sustainable future.
Click here to read more.
Chittenden Community Action has been awarded ,000
to expand and promote the Old North End Farmers' Market in Burlington and help develop a new market in the New North End.
The money comes from the National Association of Farmers' Market Nutrition Programs to increase the number of vendors selling local produce.
The market will operate Tuesdays on Archibald Street in the Old North End and Thursdays in the New North End from mid-May through October.
Dakin Farm
Click here to read more.
Eating sea lampreys seems like an indecent proposal.
The primitive, tubular, scaleless fish are the scourge of inland waterways. Lampreys latch onto native fish with their suction cup mouths and then bore into the fish with their horny teeth and tongues.
Fishermen curse them for wounding lake trout and salmon. State and federal biologists wonder how they will battle the lake's growing lamprey population if a federal court denies them the right to use lamprey-killing chemicals in the creeks and rivers where lamprey spawn.
And others debate whether to have their lamprey over rice or in a casserole with marinade. These days, that discussion is usually held in France, Portugal or Spain -- a few of the countries where lamprey is still considered a delicacy. But, in centuries past, everyone from medieval British royalty to early New England fishermen dined on the boneless fish.
Farmers' Markets Offer Fresh Alternatives.
A familiar sound of summer is the crisp rustle that comes from husking corn--corn so fresh it's separated from the stalk by mere hours, not weeks.
Then there's the leafy green veggies that haven't even realized they're no longer in the ground.
That kind of summer-food freshness can only be had at your local farmers' market, and for some people in Burlington, they didn't need a "National Farmers' Market Week" to remind them, which by the way, runs August 4-10.
... The Old North End farmers' market is one of 45 such markets operating around the state.
... He says farmers' markets are a win-win for everyone involved.
"As a consumer, you pay less and as a farmer you get more with the farmers' market, so it certainly helps farmers and consumers," he said.
For the regulars, summer wouldn't be the same without farmers' markets.
Tuesday, 8/6/02
General Nutrition Centers
is the largest nationwide specialty retailer of vitamin, mineral, herbal supplements, and sports nutrition supplements, as well as many personal care and related products, GNC operates more than 5,000 retail outlets throughout the United States and in 29 foreign markets including Puerto Rico, Canada, and Mexico.
Click here to read more.
Getting breakfast in Burlington Vermont
Click here to read more.
Intervale Community Food Enterprise Center
The million project, a collaboration between the city and the Intervale Foundation (of which Raap is chairman), will consist of a 21,000-square foot greenhouse and a food-manufacturing plant of a similar size. It will hold six kitchens, whose probable tenants include a maker of soy products, a microbrewery, and condiments made by River Run, a Plainfield restaurant. One kitchen will be a "community kitchen," available for rent by residents.
There is expected to be a farmstand where the public can buy food, and interpretive and educational material that explains agriculture from seed to mouth.
The buildings will use waste water generated by the INTERVALE10D
Lake Champlain Chocolates
has a factory/store at 431 Pine St., or our chocolate and a fudge shop on the Church Street Marketplace. At the factory, you can watch the making of quality couveture chocolates. At the fudge shop, you can watch our candy experts hand-whip Copper Kettle Fudge, and hand toss caramel corn. They offer 40% off factory seconds at the factory store only. The factory on Pine Street is less than 2 miles from downtown.
-- end --
Click here to read more.
Lake Champlain Chocolates has begun stretching into new areas.
The company started making ice cream on Church Street last summer. It also added a hot chocolate/espresso bar there. Lampman wants to offer ice cream at all three of its retail stores, and make pints for customers or sell ice-cream in bulk to local restaurants and stores within the next year. It has also started selling its chocolates online.
Meanwhile, the company's private label business has grown to 20 percent of company sales -- a size Lampman says is large enough even though the partnerships are good for the bottom line.
... Lampman saw his latest private-label partnership with Ben & Jerry's as an opportunity to work with a larger company with which he'd always sensed a connection. Lake Champlain Chocolates started the venture off with a few hundred pounds of four different chocolate bars -- complete with a Ben & Jerry signature colorful cow label -- this past summer.
Let's Pretend Catering
considerers itself Vermont's premier caterers, our mission is to bring together all aspects of your event into a seamless celebration. We will work with you to organize all of the details from menu planning to the rentals, favors and design elements. Our years of experience will enable you to enjoy both the planning process and the event itself.
Our chefs take great pride in their art; producing a variety of hand crafted foods. Their extensive repertoire and our custom built menus allows our clients to have a large variety of menu options. It also allows us to handle multiple events for the same group. While we take great pride in our food, we have a support system that makes it possible for us to offer our clients top quality food. As a member of the Vermont Fresh Network we have established relationships with many of our local farms. They provide us with the freshest organic produce, meats and cheeses.
Click here to read more.
Lindt Factory
We are an international group and are recognized as a leader in the market for premium quality chocolate.
We want to be recognized as a company which cares for the environment and the communities we live and work in.
Click here to read more.
Mild Winter Leads to Stellar Syrup Season
While many Vermonters have been complaining about this winter, Maple Syrup makers are thrilled with the results. The fluctuating weather has had a strong hand in making this one of the most successful syrup seasons to date.
Sam Cuttings Sr, Maple Specialist at Dakin Farms, says "We're probably the most weather-related agriculture crop there is. We've got to have freezing nights and warm days."
Maple syrup producers in the Champlain Valley are already at 80-percent of their crop. But that's not the only reason why they're happy. Gary Gaudette, Chairman of the Vermont Maple Industry Council says, "The syrup we've made ourselves is probably some of the best we've ever made."
Restaurant and Bar Jobs in Vermont
are listed on the CareerBuilder.com web site.
Click here to read more.
Sugar Moon
My father Niles is a sugarmaker and his father Oliver was a sugarmaker. We have his old 2ft by 4ft flat pan hanging in the back of our sugarhouse along with many other artifacts of Vermont's agricultural past. The tradition goes back farther than that. I am of French Canadian decent and history tells us about the conquest and colonization of this continent by the Europeans. The Spanish slaughtered the native people, the English pushed them away, and the French embraced them. This said the French Canadians were the first of the European settlers that made sugar. While many of the early French settlers came to trade furs and convert souls those who attempted to live of the land quickly found themselves mimicking native ways. The soil and climate forced them to grow the same crops and hunt the same game the natives had come to depend on."
Click here to read more.
Sweet Taste of Success
Things are starting to slow down at the Lake Champlain Chocolates retail store in downtown Burlington. But the store saw record traffic last week. That was the culmination of a season that saw big sales for the retail stores, and the companies product, nationwide. "Demand has never been better," Lake Champlain Chocolates Retail Manager Gary Coffey said. "We're finding a great demand for our product nationwide, and it's just been the best season ever, in Lake Champlain Chocolates."
The Hot Dog Lady
In the warmer weather, most area restaurants and food cart owners will cater to those who would rather eat outside. Food cart owners will serve to those who wish to be served quickly and take their food with them.
Click here to read more.
The state Health Department inspection program rates restaurants
on 44 measures of food handling and housekeeping. The department has put extra emphasis on 13 of the measures....These "critical" items must be corrected during the time of inspection.... Points are subtracted from a score of 100 for each failing noted by the inspector..... A restaurant must score above 70 and have all critical items corrected or the establishment will be asked to close. The Burlington Free Press keeps a running list of the most recent score for all restaurants, listed by town (or for all towns in Vermont).
Click here to read more.
Vermont's maple sugar makers expect a normal to high crop
of about 500,000 gallons this year, compared with last year's 275,000 gallons. The 2001 crop was down 40 percent from the year before.
The return to good sap is good news, not only for sugar makers but also for maple syrup lovers.
Last year the price increased about 5 percent as syrup quantities were quickly depleted. This year, the price should remain at around .50 a gallon -- an average of retail and wholesale prices. Most farm stores are selling gallons for to .
Despite the increase in production, the price probably will not fall.
"If there were a very large carryover from last year, you might see some downward pressure on that price, but that Vermont crop was totally gone," said Jacques Couture, president of the Vermont Maple Sugar Makers Association. He also produces about 2,000 gallons a year in Westfield, selling it through his farm store and by mail order.
Vermont's Syrup Supply is Running Low.
Vermont is the number one maple producer in the country -- but we could lose that distinction if Mother Nature doesn't cooperate.
Last year was the worst sugaring season in Vermont in ten-years -- producing little more than half the normal crop. And with the next sugaring season still a month away, supplies of the sweet-stuff are running low.
Sugar makers -- like Keith Gadapee -- are geared up for the fast-approaching maple season. ... But last season -- a lot more sweat went into making the sweet stuff. Heavy snowfall meant shoveling out lines. And warm days and cool nights -- key ingredients for sap -- were few and far between. So now... there's little syrup left. ... Henry Marckres of the Vermont Agriculture Department told Darren Perron that last year was the worst year for maple production in a decade.
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