Seven Days on The VPR Cafe

Chef Jesse Lauer serves guests in his home during one of his pop-up dinners dubbed "Dinner with Friends."
Matthew Thorson / Seven Days

If you're an adventurous eater, you might just be interested in a 12-course meal of exquisite recipes never before prepared by the chef. Well, that's just what's served when you pull up a chair at the home of Chef Jesse Lauer.

Andrew Ryan is not only executive chef at Wake Robin in Shelburne but is also co-owner of Drifter's Cafe in Burlington.
Brent Harrewyn / Seven Days

Life unfolds in strange and mysterious ways. But the two cooking gigs of a Vermont chef might be the oddest food/venue combination on record; yet Chef Andrew Ryan makes it work.

Just as you would before visiting the grocery store, make a list of what you need when planning a trip to a farmers' market.
kasto80 / iStock

A farmers markets can be a fun place to do your shopping but, keep in mind, they are, in effect, open-air grocery stores. So it makes sense to have a plan before you go. 

Hannah Palmer Egan / Seven Days

Vermont farm stands have probably been around as long as Vermont farms themselves. But nowadays, you're likely to find a wide array of items far beyond fresh fruit and veggies.

marcopasqualini / iStock

The seasons move quickly in New England; the cold chill of winter fades, spring makes a short visit, and then summer arrives with thoughts turning to picnics! 

Matthew Thorsen / Seven Days

Maybe you prefer stocking your pantry with food from the grocery store, farmers' market or your own garden. But, truth is, there's a lot of perfectly edible food available... in dumpsters!

Vermonters and visitors to the state love dining at farm-to-table restaurants. But these eateries are not always profitable for the proprietor.

GoodLifeStudio / iStock

From its ability to compliment a meal to the limitless array of flavors, the "cocktail" has certainly evolved since the days of prohibition.

Hannah Palmer Egan / Seven Days

From Chinese restaurants where you can eat on a dime to higher end Asian-fusion establishments, Seven Days food writer, Hannah Palmer Egan, recounts some of the places and dishes she has tried so far and those she hopes to visit soon.

Brooke Wilcox / Seven Days

Seven Days food writer, Julia Clancy, shares the story of one Vermont brewer who combines her love for beer with dietetics and hard work.

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The messages we've received through the years regarding fat in food have been hard to decipher. First, it was said that all fats were bad. Then came the breakdown of polyunsaturated fats and trans fats; some good, some bad. Suzanne Podhaizer, a food writer for Seven Days, helps us make sense of all these fats in this episode of The VPR Cafe.

VPR Cafe: Fire Cider

Feb 23, 2017
Hannah Palmer Egan / Seven Days

The name 'fire cider' creates visions of an elixir used to ward off vampires or maybe an alcoholic drink that should come with a complimentary designated driver. Truth is, it's a concoction that's been used medicinally for ages.

Jeb Wallace-Brodeur / Seven Days

Have you ever wished you could enjoy a glass of wine at the butcher shop while choosing your cut of meat for the evening meal? Beau Butchery + Bar in Montpelier may be just the place for you.

Suzanne Podhaizer / Seven Days

When seeking local produce during winter in Vermont, your choices are often limited to storage crops. With only this small selection available, Seven Days food writer, Suzanne Podhaizer, offers suggestions for keeping your menu fresh throughout the season.

Courtesy of Aliza Eliazarov

Seven Days food writer, Julia Clancy, gives us the 4-1-1 on Boston chef, Cara Chigazola Tobin, her attraction to Vermont food culture and the new restaurant she's opening in Burlington. 

Sarah Priestap / Seven Days

Find out how the French seafood stew, Bouillabaisse, has evolved over the past few decades and how it's being prepared in 2017 at one Vermont restaurant.

image courtesy of Chelsea Green

Seven Days food writer, Hannah Palmer Egan, tells us about Chelsea Green Publishing; a Vermont publisher that produces books on a wide array of food topics.

Photo: Joanna Dubaj, Public Domain; Illustration: Jake Rusnock, VPR

Seven Days food writers, Hannah Palmer Egan and Julia Clancy, look back at the food that made our mouths water in 2016.

najin / iStock

From having the proper tools to timing out the meal to keeping guests happy, there are many elements to juggle while whipping up a holiday feast. This week the VPR Cafe brings you helpful tips for preparing a holiday meal.

VPR Cafe: Jam Bakery

Dec 9, 2016
Oliver Parini

Ever bought a baked buttermilk scone out of a 1997 Ford Econoline Van? Julia Clancy, a food writer for Seven Days, caught up with the brains behind the operation known as Jam Bakery and visited The VPR Cafe to share the story.

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