For obvious reasons, most of our focus on the Vermont Design Works blog tends to be on custom web development and trends in online marketing... but from time to time we venture off course a bit and talk about things happening around the region, like Vermont Restaurant Week - Vermonters chowing down on specialty menu items at local restaurants for a good cause. What? We covered the event in 2012, 2013, and 2014 - why would you think we'd stop now?
Our passion for web design and development only slightly surpasses our passion for trying new dishes at our favorite local establishments.
For the uninitiated, Vermont Restaurant Week is an annual event held in late April/early May, in which local restaurants (many serving up local fare) offer prix-fixe (fixed price) menus, with 10% of the proceeds being donated to Vermont Foodbank to help feed our neighbors in need. But don't take my word for it:
The only downside is the tough decision of which restaurants to try. With over 115 restaurants participating this year offering seemingly infinite selections, you're going to use Restaurant Week's official site to search through and filter your options. Here's how some of our nearest neighbors are making us drool. Our old friends from the Winooski circle and the Masters of Mac & Cheese, Our House Bistro, are back at it again:Q. What is Vermont Restaurant Week?
A. From April 24-May 3, 2015, participating restaurants will offer special, prix-fixe menus showcasing their chefs’ greatest dishes. Those menus will feature multi-course dinners (e.g. appetizer, entreé and dessert) priced at $20, $30 or $40 per person. Select restaurants offer discounted breakfast, brunch or lunch menus that are usually $10 or less. The week also includes a special calendar of special, food-themed events.Q. How does Vermont Foodbank benefit?
A. 10% of the proceeds from sponsorships and 100% of special event admissions will be donated to Vermont Foodbank. The Vermont Community Foundation will be matching all donations up to $5000. Click here for more info on making a donation.
And after its much anticipated return to the Onion City, Winooski's latest dining option - Waterworks - will be participating in this year's VRW as well:$15 Lunch Special
Restaurant Week Mac Trio 8-ounce crocks of barbecued pork mac, buffalo chicken mac and French-onion mac Side Spinach or Our House Salad$20 Menu
APPETIZER OPTIONS
Spinach-Artichoke Dip Grilled bread Our House Mussels White wine, garlic-and-butter sauce, smoked bacon, fresh tomato, basil, grilled breadENTRÉE OPTIONS
Restaurant Week Mac Trio 8-ounce crocks of barbecued pork mac, buffalo chicken mac and French-onion mac Fried Chicken & Waffle Sandwich Cheddar and bacon waffles stuffed with fried chicken with cracked pepper gravy, fries and apple-cabbage slaw Spring Mushroom & Caramelized Onion Risotto Balsamic-dressed spinach, cheddar-topped roasted tomatoDESSERT OPTIONS
Deep-fried PB&J Golden-battered peanut-butter-and-strawberry-jelly sandwich drizzled with chocolate and served with a marshmallow fluff frappé for dipping or drizzling Strawberry-Rhubarb Skillet Pie Crisp-crusted, free-form rustic tart topped with maple chevreVERMONT RESTAURANT WEEK SIGNATURE COCKTAIL
Vermont Mule Vermont Spirits Vermont White vodka, ginger beer, fresh lime juice
Our friends just across the river (literally!) at Bluebird Barbecue are keeping it simple this year:$30 Menu
APPETIZER OPTIONS
Grilled Caesar Salad Grilled little gem, shaved Parmesan, polenta crouton, fried capers Chicken Wings Tarragon barbecue sauce, blue cheese dressing, candied harissa Smoked Fondue Roasted seasonal vegetables, molten Grafton cheddarENTRÉE OPTIONS
Waterworks Steak Frites Fries, watercress, housemade steak sauce Roasted Misty Knoll Chicken Herbed popover, heirloom carrots, lemon thyme jus Vegetarian Pot Pie Yam, broccoli, portobello, potatoes, leeks, coconut milk, red curry, biscuit topDESSERT OPTIONS
Churros Cinnamon sugar, spicy chocolate sauce Banana Trifle Dulce de leche, hazlenut shortbreadVERMONT RESTAURANT WEEK SIGNATURE COCKTAIL
Vermont Mule Vermont Spirits Vermont White vodka, ginger beer, fresh lime juice
And I'd be remiss if I didn't mention my favorite from last year - Three Brother's Pizza. You may recall my obsession with the Bill S Goat Pizza (now available on their regular menu, but I recommend substituting caramelized onions for red, the way it was during VRW 2014). https://instagram.com/p/ngcphoJEN3/?taken-by=vtdesignworks Anyway, they're back again this year, with a hat-tip to their own heritage this time, offering a variety of Middle Eastern/North African Arabic inspired dishes:$30 Menu
Barbecue for Two
Served family-style for two guests to share; dished up alongside four of our from-scratch sides.Pick three meats: 15-hour brisket, pulled pork, smoked turkey, Memphis-style ribs, smoked chicken, seared seitan
Special available for take-out Monday through Thursday 4:30-6 p.m.; dine-in every day.
The Restaurant Week website recommends that you make early reservations when possible, but depending on where you go and on the night you, you should be able to walk in without much issue at many restaurants. VRW also asks that you share your experiences on social media to get the word out, using the hashtag #vtrw. And to whet your appetite, follow VRW on Facebook and Twitter. Also please Instagram using the #vtrw hashtag. Tasting unique dishes at your favorite (and new!) local restaurants while supporting hungry neighbors? It's win-win, what more could you ask for... Well, besides: https://youtu.be/BBO1_XBrbzQ?t=46s$20 Menu
APPETIZER OPTIONS
Grilled Romaine Chicken Caesar Salad Romaine lettuce lightly grilled with olive oil and Parmesan cheese, served with grilled chicken and Caesar dressing Tabbouleh Salad Diced tomatoes, finely chopped parsley, onion and cracked wheat seasoned with olive oil, lemon juice and salt on a bed of romaine lettuce Hummus Our mother’s secret recipe served with olive oil, toasted pine nuts and pita breadENTRÉE OPTIONS
Shawarma Seasoned shaved beef wrapped in a pita with tahini sauce, grilled tomatoes, grilled onions, chopped parsley and pickled turnips. Served with seasoned French fries Lebanizza Seasoned, marinated tomato and onions, toasted sesame seeds and olive oil on a 12-inch, freshly baked flatbread Grilled Kefta Seasoned ground beef mixed with onions and parsley, grilled and served on pita bread with our homemade tzatziki sauce and seasoned French friesDESSERT OPTIONS
Cherry Cheesecake With chocolate ganache Homemade Baklava Homemade Cannoli