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Drunk On Food

Cider House BBQ & Pub, Waterbury


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It’s happened. I have officially found the best burger in Vermont. Now I know that burgers are plentiful, and in VT the links from local beef farms to restaurants are direct, providing us with a bevy of great choices, but the Cider House in Waterbury deserves the top prize. Read more

Leunig’s Bistro, Burlington


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Since I’m an official Monpelierite and no longer a Burlingtonian, it had been a while since I’d enjoyed dinner at Leunig’s on Church Street. When I lived close by, Leunig’s was always our special occasion place, reserved for birthdays and anniversaries, with the intermittent steak frites indulgence on Sundays. But on a recent evening, we decided that we were long overdue for a visit, and that perfectly prepared meat was truly worth a 35-mile jaunt north to the big city. Read more

Hello, Old Friend…


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I’ve missed you, Drunk on Food. It’s been a while since my last post, but I’m back in the swing of things now and ready to blog the crap out of the blogosphere.

Since my last post, a lot has happened. New restaurants and an amazing new bar (The Three Penny Taproom) have opened up around me in my little Capital City. I’ve done boatloads of cooking at home, and feel confident that I mastered both my great grandmother’s stuffing recipe and the best chicken and biscuits ever. I’ve traveled to France and spent a week in Paris, eating, eating and eating. It took a trip across the Atlantic to fall in love with my two new favorite foods: morel mushrooms and pistachio eclairs. Délicieux!!!

So now I have some serious writing to do, and clearly, some serious eating. Can’t wait to get started!

OXO Smooth Edge Can Opener


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I know what you’re thinking: a $25 can opener? Cheap food comes in cans, why would I need an expensive gadget to take the lid off? Well, my friend, one turn of OXO’s smooth edge can opener and you will be a believer. Designed in accordance to OXO’s standard black, grippy style, this little baby opens from the side, eliminating sharp edges on both can and lid, because really, no one likes severing a finger when trying to get into the black beans. Its side grip makes it incredibly easy to turn, and the best part is that the sharp wheel never touches the food, so no more tuna slime or tomato juice gumming up the works. Hallelujah and amen.

Vacuvin Pineapple Slicer


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Generally speaking, I’m not a supporter of single-task tools (except when absolutely necessary, like corkscrews). Why clog up the gadget drawer with a tool that can only do one thing, when you can just use a knife? Then I met my new friend, Vacuvin’s pineapple slicer, and now I hope we’re together forever. It’s not that butchering a pineapple the old fashioned way is particularly difficult, but this thing rocked my socks off the very first time I used it. The only knife work required is the removal of the pineapple top, then your new gadget will do the rest of the work. You just screw the thing down into the fruit, pull, and TADA! you’re left with a perfect sliced spiral of juicy goodness. And, if you’re feeling a little tropical, you can use the flawless cup-shaped pineaple shell as a vessel for your favorite boozy fruit drink. What’s better than that?

Kismet


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It seems it truly was kismet that Kismet would find its way to my little ‘hood of Montpelier. And maybe it was my destiny to order the huevos rancheros on my first visit there, and to repeat the same order on almost every visit since, fatefully re-creating the perfect brunch every time that I sit down in the tiny Barre Street eatery. Read more

Oh Global Santoku, you international seductress…


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I’d like to introduce you to my new love, the Global Santoku. I’d been courting this knife for some time, admiring it through batting eyelashes, stealing secret glances when my Wüsthofs weren’t looking, shamelessly coveting it. And now it’s mine, and cutting will never be the same again.

Loosely translated as “three uses” for it’s ability to slice, mince and dice, the Santoku is the Japanese chef’s knife most commonly identified by its sheep’s foot shape and the indentations along its hollow-ground 7 1/4″ blade. For those of us without a master’s in knifeology, it’s the knife that Rachael Ray uses. But while Ray Ray’s clunky merchandised version has a plastic handle and feels like it’s made from the steel of salvaged hubcaps, the Global is a sleek, all-metal design, light as a feather, and perfectly balanced.

But it’s not all show for my new lovah. This thing can really perform. My first cut was the simple halving of a lemon. I hardly applied pressure; the barely-there weight of the blade was enough to slice though the fruit in an admirably surgical manner. This thing really is razor-sharp. I know, I know, all new knives are sharp, but not like this. Since the lemon, I’ve chopped countless vegetables, fileted some chicken breast, cut a watermelon and admired this sexy silverado on a daily basis.

I know what you’re thinking: how much? Global’s Santoku will cost you about $95, but every devoted cook will tell you that great knives are worth the investment. Just be prepared for the others in your collection to get jealous.

Restaurant Phoebe, Montpelier


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Restaurant Phoebe is the best place in Montpelier. I know it’s dangerous to make these sweeping, all-inclusive judgments, but I feel qualified; I honestly have eaten at every single restaurant in Montpelier and nothing comes close to Phoebe. Read more

Ode to the Black Door Burger


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My passionate affair with burgers is still quite young — it’s a new love, full of first kisses and the fluttery thrill of novelty. Read more

The Kitchen Table Bistro, Richmond


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The Kitchen Table Bistro in Richmond is a vital part of Vermont’s farm-to-table movement and an absolutely lovely place to enjoy a romantic meal. Read more

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