As soon as we pulled up to the parking lot at Taste of Burlington, I knew we were in for a special evening. It was one of those days that you wait for all summer to enjoy, and the best part was that it was still May! With perfect temperatures, bluebird skies and a nice cooling breeze, I couldn’t imagine a better start to my dining experience. And this was just the beginning!

As soon as we walked into the restaurant, I was instantly impressed by how much heart and hard work went into creating the perfect dining experience. I was first greeted by the animated and warmly energetic music of Karl Denson's Tiny Universe. I have always been a firm believer that one of the telltale signs of a great restaurant is their choice in musical selection. Taste of Burlington did not disappoint in the least! During the night, each member of our group commented at least once on the music and how the choices helped emphasize the mood and energy throughout the entire evening. With exposed brick and huge wooden beams throughout the restaurant, Taste of Burlington has the look and feel of a beautifully renovated uptown loft. A large freshwater fish tank and brilliant colors in every direction only encourage your desire to explore every corner of this unique restaurant. As you do, you will certainly notice the vibrant abstract artwork beautifully adding to the ambience of the environment. After further inspection, I was told that all of the artwork was done by chef/owner Rick Benson!

As I made my way back to the entrance – I'm every hostess' worst nightmare, wandering around, and generally going places where I'm not encouraged to go - we were greeted by an extremely friendly young lady who innocently asked whether we would prefer to sit indoors or outdoors. On a night like this - what a loaded question! After much deliberation we decided that it would be a crime to ignore the beautiful sunset and made our way outside where a well lit tent housed our table. Let me take this moment to say something that definitely should have been made clear at the very beginning. When talking about restaurants, it's very common to hear that age old adage - Location, location, location! Well, I'm here to tell you that Taste of Burlington holds the trump card in that category! Located directly on the waterfront, across from a beautiful park with loads of benches to sit on after your meal, it is impossible to have a better location! Downtown Burlington is just a few blocks away, as are many area lodging options, such as The Sheraton, and The Hilton. Back to our dinner!

Since this seemed as good of a night as any to have a good time, we decided to start with a few drinks. Taste of Burlington's drink menu is not only extensive, it's delicious! With an extremely well rounded Wine List, and an incredibly creative cocktail menu, it is impossible to make a bad choice! Amongst the four of us, our favorites were; Leo's Killer Kool-Aid (Cranberry, Midori, Amaretto and Absolut), Champlain Sunset (Absolut Mandarin, pineapple rum, orange and pineapple juice, grenadine), Dave's Mango Madness (Cuervo Gold, Peachtree, Triple Sec, mango and lime juice) and how can you go wrong with Burlington's own Switchback Ale? After we had made our appetizer decisions, our excellent server Narayan, brought us a beautiful basket of fresh, warm, delicious Artisan bread. The perfect warm-up to our meal, we then started with a wonderful Roasted Vegetable Soup, which with the addition of several strips of homemade tortilla chips really created a fun balance between the salty crunch of the chips and the spicy, fresh vegetable flavors of the broth. An Organic Mixed Baby Greens and Veggies Salad was next, and was served with an exceptional blueberry-balsamic vinaigrette. Anyone who has been to Burlington before knows of our famous Magic Hat Brewery, so when I saw Magic Hat Ale Battered Onion Rings, I knew that I had to give them a try. Served with a sweet and spicy dipping sauce, I have to say that these are the new bar to which I am going to measure Onion Rings from now on!

After sharing several more appetizers and I'll admit a few more cocktails, our dinner orders arrived. Two of the members in our group ordered the same meal, which for review writing purposes can be a little problematic, however, after seeing their meals - Maine Diver Scallops with Shrimp, served over a bed of lemon-thyme risotto and a garlic white-wine butter sauce - who could blame them? With scallops the size of mountains and Shrimp that put their name to shame, the smiles on our two dinner guests faces was just about as large as the sunset across the lake. Balsamic Marinated Grilled Beef Tips was the meal of the evening for another member of our party, and if a side of asparagus and fresh baby carrots topped with a balsamic demi-glace wasn't enough to silence our friend for the next while, a side of what he described as "The best sweet potato fries I've ever had!" was certainly enough to seal the deal! As for myself, I wanted to try the Tibetan Sheffield, VT Seitan and Vegetable Stir Fry that I had heard so much about. A friend of mine had eaten at Taste several days earlier and she had mentioned that the Veggie Stir Fry was simply out of this world! Served with an orange scented basmati rice and mushroom soy glaze, I would have to agree! The vegetables were fresh and crisp and their flavor was exceptionally enhanced by the mushroom glaze! And if it didn't seem to you like we stuffed ourselves sufficiently, we found that we still had room for some spectacular deserts! Surprise, surprise! While all of the choices that we had were excellent, the Vanilla Bean Creme Brulee was the overall group choice of the evening!

Finally, we had to call it quits! We had eaten so much that we were almost embarrassed! Narayan seemed to understand however and didn't make us feel bad in the slightest! As we prepared ourselves to depart from our new favorite location, we discussed how we wished more evenings could be like this. With great service, spectacular food, and a location that puts all others to shame, it seems that Taste of Burlington has the right recipe for the perfect evening! As Narayan came back to the table to present us with the bill, we saw that in place of after dinner mints, Narayan carried a plate with fresh chocolate coated strawberries! What could we do? When it comes to Taste of Burlington, I guess you always have room for a little more!

Taste is open at 5pm seven nights a week. Please call 802-658-4844 for reservations or info on catering services.

    As a transplant to the state and current student at the Community College of Vermont (CCV), I decided to take a course on Vermont History to get to know my new home a little better. I've only been in Vermont since 2004, but I absolutely love it, and wouldn't want to live anywhere else!

    For this week’s assignment, I chose to answer question 4: “This chapter details the origins of Vermont’s tourist industry. Do some research into how your community has benefited or suffered from its involvement in the tourist industry in the last 250 years? Would you encourage or discourage more or less of it in the future? How? You might look into the history of any local hotels that may have been built to cater to the mineral springs visitors among other things. You might look into the building of ski-area housing developments. You might look at the “touristification” of certain towns like Manchester or Woodstock or Stowe.”

    The reason I chose this question is primarily because of my experiences working with the company Vermont.com. Vermont.com is a privately-owned web portal, providing information about everything in the state, but primarily for the tourist from out-of-state. Because this company’s primary business comes from advertising Vermont businesses such as hotels and resorts, I felt that I would understand my research a bit better than if I had no exposure to this kind of information at all, and I would be able to possibly take my research with me to the office and make it of some use. I apologize for the length of this paper as there is such a wealth of information on this topic.

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    Tourism in Vermont actually began in the late 1700’s and early 1800’s, but didn’t really become a major part of the state until after the Civil War ended, closer to the turn of the century. Prior to the Civil War, tourism “revolved around mineral springs, especially those at Clarendon Springs (the first significant one, established in the 1770’s), Highgate Springs, Sheldon Springs, Middletown Springs, and Brattleboro” (Klyza 107). During the Civil War, travel decreased, especially from patrons of the south, and there wasn’t as much interest in “water cures” as there had once been. A new form of tourism began to develop after the Civil War, focusing on the picturesque landscape as noted by many painters and literary works. But, in the beginning of this new form of tourism, Vermont didn’t fare as well as the rest of New England. Most tourists would visit the White Mountains of New Hampshire, the Adirondacks of New York, or the Atlantic Coast of Maine. “Vermont’s Green Mountains were dismissed by some as green hills. Nonetheless, many tourists did come to visit Vermont’s scenic features, and large resorts developed nearby” (Klyza 107).

    The idea of promoting Vermont’s scenery to tourists was first thought of as early as 1845 by the state geologist. Years later, “[i]n 1858, the first summit house was opened at the top of Mount Mansfield, and twelve years later a road up the mountain was completed” (Klyza 107). Many other summit houses were built on mountaintops, but all were closed by 1900. During the 1880’s, efforts to “sell Vermont’s pastoral landscape” (Klyza 108) began. Advertisements started to appear in railroad schedules and travel guides, and photography of this scenery began to take dominance over pictures of the mountains. One of the major reasons behind the idea of promoting Vermont to tourists was the steady decline in population and number of farms.

    “With the railroads in the state, the Board of Agriculture developed advertising to promote Vermont as a place for urban residents to get away from urban problems and to recover rural values such as virtue and simplicity, as a place to rediscover one’s past”(Klyza 108). One of the first ways Vermont started its public advertisement to attract out-of-state people was in 1891 when “the Vermont Board of Agriculture tried to find new uses and new owners for abandoned uphill farms by publishing a series of pamphlets” (Sherman 337) describing the virtues of owning property in Vermont. Another way to attract those from out-of-state was the celebration called “Old Home Week” where those who had left the state could have an excuse to come back and visit. This idea was first invented in 1899 by New Hampshire Governor Frank Rollins, but Vermonters quickly adopted as their own special holiday, connecting it with the celebration of “Bennington Battle Day” making it a traditional Vermont summer holiday. “The shift of emphasis away from attempting to find new farmers to the goal of encouraging seasonal residents demonstrated the growing awareness of Vermont’s potential as a destination for summer travelers” (Sherman 337).

    Vermont was the first state to create a Bureau of Publicity, in 1911, to help publicize the state as a tourist destination (another Vermont first!). In 1946 “the Vermont Development Commission founded – and funded – the Vermont Life magazine to promote tourism and Vermont generally” (Klyza 108). The efforts to publicize Vermont worked so well that “[a]ccommodating vacationers rapidly became Vermont’s second most profitable economic activity…” (Sherman 337). Advancements in transportation continued to bring more tourists from out-of-state via highways and interstates, which eventually led to the expansion of tourism throughout the mountains of Vermont with the coming of various ski areas… but the ski industry has a history of its own, so I won’t go into too much detail on that topic. It is safe to say, however, that “… the major recreational catalyst to tourism in Vermont involved winter sports” (Klyza 108).

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    In addition to researching the history of tourism in Vermont in general, I researched a little on the history of tourism in Manchester, and the Equinox Hotel.

    “The first known reference to Manchester as a summer resort was published in London in 1797: ‘In summer there is such an equal serenity of weather at Manchester that one has scarce the power of wishing for a change; it is neither too hot nor too cold and even in July and August which are here the most sultry months in the year, the kind of breezes which whisper among the trees and press between the mountains, refresh the weary traveler and render this place, if I may venture to use such an expression, the habitation of the zephyrs’” (Bort 259).

    Manchester’s location was (and still is) an ideal spot for travelers passing through to stay for a night or a weekend. This is primarily because of the junction of roads going North and South, East and West, connecting Canada, Massachusetts, New Hampshire, and New York. The construction of the railroad in 1852 also helped attract tourism. Eventually some of the people who came to Manchester as tourists decided to come back and buy summer homes. It is noted by the editor of the Journal that the demand for furnished houses was very high as of 1883 and he commented: “If it were certain that it would continue, new cottages would be built and furnished” (Bort 261).

    In 1886, the part of Manchester known as “Factory Point” decided its name was preventing many tourists from visiting because the name would be associated with noise, smoke and dirt, the opposite for what tourists were generally looking for. After the businessmen of Factory Point sent a proposal to the US Post Office, the name was quickly changed to “Manchester Center” (Bort 261). This is just one way in which Manchester tried to attract travelers to the area. “… the Manchester Development Association formed on February 23, 1901 to promote Manchester as a summer resort and to advertise its virtues as a permanent dwelling place” (Bort 262). With the creation of this association, the slogan, or trademark, “Manchester-in-the-Mountains” was adopted and used in many brochures and other advertisements that were mailed to hotels in New York, Baltimore, and Chicago for distribution for several years.

    The Manchester Village and Center Improvement Associations were created in 1912. The primary goals for the Center Improvement Association were for sidewalks in their part of the town while the Village Improvement Association wanted not only sidewalks, but also improved education and recreation facilities, as well as a district nurse. The Depot Association also wanted sidewalks. These associations held several events to raise money for their improvements. Each improvement was designed to attract people to the area. Another event designed to help attract people to the area was a “Spring Clean-Up Day” in 1916, sponsored by the Village Improvement Association. During this day, the children of the Village “…were offered ten cents per hundred to tear down tent caterpillar nests” (Bort 263). Vermont’s statewide “Green-Up Day” was created 50yrs later.

    The Manchester Board of Trade was created on February 21, 1918 and in 1922 it began working towards some of the recreational facilities that the Improvement Associations wanted including a skating rink and swimming pool. In 1931, skating was available “…through the generosity of a couple of householders, and the next year, a modest fee was charged to cover the costs of maintenance and lighting of these backyard skating rinks” (Bort 264). The Board of Trade decided that if the local people were willing to pay for these services, then perhaps they could advertise Manchester as a winter destination in addition to a summer destination and still make money. “They asked the town for contributions in order to advertise” (Bort 264).

    “At about the same time (1935), Mrs. George Orvis, Fred Pabst, and Robert Orvis met and encouraged the formation of the Manchester Outing Club which, in addition to providing for skating at the Equinox’s Carsden Inn, constructed some ski slopes and a bobsled run. Winter tourism was launched” (Bort 264).

Again, the ski industry has a history of its own, so I won’t go into detail on that topic.

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    The Equinox Hotel is today where the old Marsh Tavern once stood. In 1769, the Marsh Tavern, one of Vermont’s first lodgings, was built in Manchester. The tavern became a popular spot for local gatherings and is a famous location during the Revolutionary War by visitors including the Green Mountain Boys. In 1780, a new owner, Thaddeus Munson, expanded the tavern by adding an inn next door, and over the course of the next two centuries the tavern underwent a total of 17 major architectural changes. The Marsh Tavern is part of the Equinox Hotel today as a restaurant.

    “The name ‘Equinox’ first emerged in 1853, when owner Franklin Orvis opened his own hotel, the ‘Equinox House,’ in his father's home next door to the Marsh Tavern. The hotel's reputation as a ‘premier summer resort’ was solidified in 1863, when Mrs. Abraham Lincoln and her two sons vacationed there” (EquinoxResort.com).

    While guests enjoyed a lavish stay at the Equinox Hotel with four meals a day, breakfast included in the price of the room, but the “Equinox Sparkling Water” was extra. This water was “…a natural, mountain mineral water advertised for its ‘health maintaining properties’” (EquinoxResort.com).

    The Equinox continued to operate through 1972 when it was declared structurally unsound and had to close. It was placed on the National Register of Historic Places on November 21, 1972 and was saved from destruction. “A scale from the period, uncovered during the 1980s renovation, was used to weigh guests at the end of their stay to ensure they had put on a few pounds! To attract the well-heeled at our premier choice among New England luxury hotels, an 1856 advertisement offered this dramatic cost-cutting slogan: ‘children and servants half-price’” (EquinoxResort.com).

    The Equinox still exists today and is considered one of the most luxurious resorts in the area with a new Avanyu Spa as of 2003, and further renovations and improvements planned for the future.

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    So, would I encourage or discourage more or less tourism in the future? I don’t think I would encourage anymore than what we have now. The only reason I could see increasing our tourism would depend on how our “competition” is doing (New York, New Hampshire, etc). If we did do more advertising for tourism, I think it would have to be in such a way that wouldn’t disrupt the natural balance of nature, nor disturb the people who actually live and work here 365 days a year. I remember my first winter here in Londonderry; I was shocked at how busy the local grocery story was because of all the tourists coming to ski. I honestly felt a little angry that there were so many people coming to MY town, and disrupting MY way of life. All-in-all, there has to be some sort of balance made, or it’s just not worth it to stay here, just vacation.

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Works Cited

Bort, Mary Hard. Manchester: Memories Of A Mountain Valley. Marshall Jones Company. Manchester Historical Society. 2005.

Klyza, Christopher McGrory and Stephen C. Trombulak. The Story of Vermont: A Natural and Cultural History. Middlebury College Press. University Press of New England. Hanover, NH. 1999.

EquinoxResort.com. History. Retrieved October 28, 2007. http://www.equinoxresort.com/about_equinox/history.cfm.

Sherman, Michael, Gene Sessions, and P. Jeffrey Potash. Freedom and Unity: A History of Vermont. Vermont Historical Society. Barre, VT. 2004.

"Anywhere I roam, where I lay my head is home." Growing up in a military family I could always relate to these words from a song by Metallica, a popular heavy metal rock band of the 1980's. My father spent 18 years enlisted in the Navy, which required us to move our "home" several times. Most of my life growing up was spent in a city. Two of the largest cities I lived in after moving out of my parents' house were Raleigh, NC, and just north of Detroit, MI. Now I'm settled in a very rural part of the United States – the complete opposite from what I had grown accustomed to. This caused a great feeling of culture-shock for about a week until I got used to my surroundings and how things work. Of my experiences so far, I believe that rural Vermont is probably one of the best places on earth to live.

There are very few similarities between living in a city and living in a rural community. Both have stores including a local grocery store, gas station, bank, restaurant, and other businesses essential to one's everyday living. Another similarity is that they each have schools and community events including local celebrations of various holidays such as a parade for Independence Day. One thing I've noticed to stand-out among all similarities between city and rural living is that no matter where I am I've always been able to find a friend. Among these very few similarities between city and rural living are a lot of differences.

One of the main differences I've noticed between living in a city versus living in a rural area is the sense of "community" one has with their neighbors. In the small rural town I live in now, I feel as though just about everybody knows everybody else, or has at least run into them at one time or another. I believe that living in a small town allows for a stronger bond with the people who live in that town. When you see a person on a regularly frequent basis, friendships are created, and the bond of "community" begins to develop. This bond of "community" gives one the feeling that should a problem arise, there are people who care enough and who are willing to help if they are able. I didn't get this kind of feeling when I lived in a city. Because there are more people in a large city, you're not as likely to see the same person on a regular basis, and thus the friendships are not as likely to occur. Amanda Benoit described it perfectly when she said a city is like "a sea of unfamiliar faces." In the cities I have lived in, most of the time people would keep to themselves and didn't engage in friendly conversation very often unless they happened to know the person from work or through family. I found it very shocking that everybody seemed so friendly when I first moved to Vermont because everybody wanted to say "hello" and get to know me.

Another difference between city living and rural living is the distance required to travel between places. While living in Vermont, I've discovered that most rural towns are fairly distant from any major shopping malls, movie theatres, and similar types of businesses, with the exception of the local stores I mentioned above. I will never forget my first night in Vermont. I made friends immediately and was invited to see a movie. The drive to the theatre took around 45 minutes. Most movie theatres I had been to in the cities were maybe 15 minutes away or less. Not only are the theatres much farther than I was used to, but it took me a while to find out where the "local" fast-food joints were. While I was used to taking maybe 20 minutes round-trip to the nearest fast-food place in a city, it turned out that "local" in rural Vermont meant traveling about 30-45 minutes one-way. It is not uncommon to see several fast food places as well as convenience stores all lined-up in a row on the same street in a city. My mother often says that she couldn't live where there isn't a 7-11 on every corner. These were just additional pieces of culture-shock that I had to get used to.

Lastly, one of the most noticeable differences between living in a city and living in a rural area is the beauty of nature itself. Living in a rural area allows me to really see a lot more of nature than I had ever imagined possible. I'd heard of "the mountains" and of great "forests" but I'd never really been to an area that had such a respect for the environment as Vermont. I've often caught myself staring out a window looking at the beauty of nature, whether it's watching the river behind my apartment or the birds on my porch; most of the time I'll just stare at the mountains in awe. When I lived just north of Detroit, MI, all I could see were what I called "cookie-cutter" houses; rows and rows of houses that looked exactly the same with the exception of whether the driveway was on the left or right side of the building. The horizon seemed completely flat and you could see for miles and miles the blank canvas of clouds. I thought this was rather boring. In Raleigh, NC, there were a lot of tall buildings, especially when heading towards the downtown area. This cluttered the horizon with many man-made structures and did not allow me to witness much of nature at all.

While growing up in a city environment did have a few advantages, I don't believe there is any other place on earth I'd rather be than the Green Mountains of Vermont. The feeling of "community" is comforting and I've always loved making new friends. I don't mind traveling long distances to get from place to place because it allows me to witness the beauty of nature that has such a strong presence in Vermont. I highly recommend to everybody that they take a moment of their busy day, no matter where they live, to "stop and smell the flowers." Take a moment to witness Mother Nature and what she has to offer, you may be surprised at what you find.

After five years of searching for the BEST restaurant in the state, I finally found it. From the cocktails to the food, the service to the scenery, Norma's Restaurant at Topnotch Resort and Spa will exceed your expectations.

Upon walking into Norma's Restaurant you will notice the bustling open kitchen and earth-toned natural colors, chosen to match the superb setting. The casual atmosphere instantly puts its patrons at ease, guaranteeing a relaxing dining experience. From the warm welcome of the hostess to the knowledgeable wait staff, the service will leave a lasting favorable impression.

The back wall of Norma's is made completely of glass providing a great view during all four seasons. Beyond the gorgeous outdoor sandstone pool rises the famous Mount Mansfield, the highest peak in Vermont. This one of a kind view is truly breathtaking.

The fully equipped bar offers over forty wines, a half dozen local micro brews on tap, a wide selection of top shelf liquor and an extensive cocktail list.

The Jumbo Shrimp Cocktail with Horseradish Root Tomato Chutney with three succulent Tiger Shrimp is a very refreshing first course. The Coffee and Cocoa Rubbed Duck Breast with petite salade of cucumber and fresh herbs and blood orange vinaigrette is another exceptional favorite. Their cool Gazpacho is the perfect way to bring an end to a warm-summers day. Norma's is a member of the Vermont Fresh Network so fresh, local, organic ingredients are used whenever possible.

The steaks on the entree menu are hormone free, which reflects Norma's care and desire to please its patrons. The Grilled Prime New York Strip Steak served with crispy potato hay, pickled ramp and radish salad, arugula puree and glace de veau and Grilled Filet of Beef served with shallot potato puree, baby carrots, haricots verts with sauce bordelaise and truffle essence and crispy portabella mushroom bacon are house favorites that are sure to please. These perfectly cut pieces of meat will give any elegant steakhouse in Kansas City a run for its money. The Braised Lamb Shank, slow-cooked in locally brewed Rock Art Stumpjumper Stout, with Braising Greens and Herbed Polenta is nothing less than phenomenal. The presentation is extraordinary but words cannot describe how great it tastes. The Jumbo Lump Crab Cakes, enhanced by Cured Meyer Lemon and Green Olive Relish, Watercress and Creamy Leeks is the perfect entree for the seafood lover. The well rounded menu also includes Grilled Organic Chicken Breast. Sandwiches and several vegetarian options are available, there are also numerous selections from a Lighter Fare Menu.

For those patrons with a sweet tooth, you will not be disappointed by the Dessert Menu that is simply "brilliant." The classic French Lemon Cream Tart will surely delight your taste buds while the Freshly Baked Seasonal Fruit Pie will make you think you have died and gone to heaven. From Souffles, Layered Cakes, House Made Ice Creams and Sorbets to Warm Cookies served with a glass of Organic Vermont Milk, Norma's demonstrates the fact that truly fabulous restaurants understand that the best way to compliment a great dinner is with great desserts.

Norma's Restaurant at Topnotch Resort and Spa is located at 4000 Mountain Road in Stowe. It's open to the public and resort guests from 7:00am to 10:00pm Sunday– Thursday and stays open until 10:30pm on Friday and Saturdays. Bring the whole family, they have a fantastic Kids' Menu. For reservations or more information contact them Toll Free at 800-451-8686.

For your next night out with someone special, a business meeting, or dinner with family or friends, Taste of Burlington is a superb choice. Taste of Burlington is quietly and conveniently located on the banks of beautiful Lake Champlain at 112 Lake Street. This extraordinary location gives the restaurant one of the most scenic views in all of Burlington. Upon entering Taste, you will be cordially greeted by their friendly hosts. The restaurant has ample room which compliments the relaxed atmosphere for patrons looking to drink at the bar, dine, or even hold large wedding parties/conferences. On Friday and Saturday nights, Taste offers live jazz performances from some of the most popular names in the Burlington music scene.

The walls are overflowing with over thirty five original paintings created by the chef/owner, Rick Benson. http://www.rickbensonarts.com

These unique pieces of art are some of the most appealing abstract paintings in the Green Mountain State. Benson uses bold explosions of colors, lines, and textures giving the restaurants ambiance a "burst of energy." His art work has been displayed at multiple galleries, including the Flynn Theater. You will see Rick mingling with guests to ensure the best dining experience possible.

The wine list features approximately forty wines from all around the globe - and the prices are quite reasonable. Taste offers one of the most extensive cocktail menus in town, complimented by the best martini north of NYC. Head bartender, Kip Batty, is indisputably one of the best bartenders in the Burlington area. If local micro brews are good for what "ales" you, you will be far from disappointed.

The assorted variety of Taste's menu assures that every customer will find a dish that satisfies. The menu is influenced by all types of cuisines ranging from Classic New England, Asian, Italian, Steaks, BBQ, and the freshest seafood in town. The menu also contains over fifteen vegetarian dishes. This astonishing variety demonstrates the dedication that Taste has for pleasing their customers.

The wide selection of appetizers reflects Taste's high standards for having the finest quality food. The delicious Butternut Maple and Ginger Soup is a Vermonters' favorite, made from organic local ingredients. The Fried Calamari comes in a portion that is large enough for two and is accompanied by both Homemade Marinara and a Caper Dill Sauce. For someone looking for a light yet refreshing start to their meal, you can not lose with Taste's famous Caesar Salad. If soul food is what you crave, you can cancel your trip South - just order the mouth-watering BBQ Baby Back Ribs.

The lengthy list of entrees guarantees that every customer will find something to satisfy their individual cravings... though it may be a tough decision. Two favorites that I highly recommend are the Grilled 16oz Angus Choice Rib-Eye Steak, served with Garlic Mashed Potatoes and a red wine demi glace and the Pan Seared Wild King Salmon served with Jasmine Rice and Organic Asparagus topped with a Mango Vinaigrette. You'll also find duck, chicken, sea bass, pork chops, and many others to choose from.

The desert menu is made up of such favorites as - creme brulee, toasted walnut torte, delectable cheesecake with fresh strawberries, fresh fruit tarts, a variety of ice creams, and assorted cakes and pies ... all guaranteed to - TASTE great!

The intimate setting, nestled next to Lake Champlain, assures a great romantic dating experience. During the summer months Taste offers outdoor seating approximately fifty yards from the lake. For your next night out with someone special, a business meeting, or dinner with family or friends, Taste of Burlington is a superb choice. The friendly service and jazzy atmosphere makes TASTE a great place to relax after a long day of work... or play.

Taste is open at 5pm seven nights a week. Please call 802-658-4844 for reservations or info on catering services. Visit their website at http://www.tasteofburlington.com.

If you are looking for authentic French cuisine and do not want to spend thousands of dollars on airfare - Leunig's is your best bet! When taking your first step into Leunig's Bistro from Church Street, you feel as though you have suddenly been transported into a stunning cafe in Paris. The walls are filled with great art work, complimenting the exceptionally relaxed atmosphere. The night we were there a great Jazz duo was playing, further, enhancing the feel of Paris. Dim lights surrounding the bar make it a very intimate setting for couples, complete with an assorted selection of top shelf liquor. The bar has at least four frosty local micro-brews waiting on tap. During spring and summer months Leunig's is able to accommodate the largest outside seating area in downtown Burlington.

The forthcoming service at Leunig's is beyond exceptional. A staff member is always within reach for all your dining needs. Our waitress, Samantha, was extremely knowledgeable and efficient. The manager, Bob, was extremely friendly and very professional. The wine list is outstanding and amongst the finest in the Burlington area. It features your classic to-die-for French wines along with a comprehensive list of dessert wines.

The delightful rolls are accompanied by butter from local farm-raised cattle, and the finest aged olive oil you can find in Vermont. The Orange Soda Tempura Soft Shell Crab and Shrimp Cocktail with a Pepperdew and Cocktail Sauce with Baby Greens appetizer is a meal in itself. The quality of the shrimp and crab attest to Leunig's commitment to serving the freshest products possible. During the hot summer months consider ordering the refreshing chilled Gazpacho with Cilantro, Chive Oil and Crispy Chips. It's a delicious, inventive, sweet variation of the classic.

Words cannot describe the luscious Herb Marinated Lamb Loin properly complimented by Tomato Cous-Cous Pilaf, Baby Carrots and a Curried Mint Pea Coulis. After spending six months in New Zealand, I consider myself a lamb connoisseur, but I truly was blown away. The chefs take pride in preparing their meat exactly as requested and they do not disappoint. The Stuffed and Roasted Free Range Half Chicken and Grilled Steak Frites show why Leunig's is one of the longest running restaurants on Church Street. Vegetarians cannot lose with the mouthwatering Root Vegetable Stuffed Artichoke with Garlic Mashed Potatoes, Sweet Chili Glazed Tofu, Sauteed Baby Spinach and a Citrus Aioli.

The desserts are no less than phenomenal including selections such as Cheesecake and their signature Creme Brule. There are an assorted list of coffees and espressos that compliment the meal nicely. A dining buddy of mine told me that the espresso he ordered was one of the best he ever had and he had just returned from a one year hiatus in France!

Overall Leunig's dining experience was exceptional, truly earning two thumbs up. It is the best place to impress a first date or visitors from out of town. The restaurant is child friendly and is excellent at catering to their specific needs.

Leunig's Bistro is the best place in Burlington to see and be seen. Open since 1980, see for yourself why Leunig's Bistro is one of the longest continually operating gathering spots in town.

Leunig's Bistro is located at 115 Church Street - Monday through Friday Leunig's opens for lunch at 11AM. Saturday and Sunday Brunch starts at 9AM. Leunig's serves dinner 'till 10PM Sunday -Thursday, and 'till 11PM Friday and Saturday. 802-863-3759. Visit their website at http://www.leunigsbistro.com.

By Kevin M. O'Toole, Manchester Journal

Weston Playhouse Theatre Company jump-started its 70th anniversary season on its main stage with Cookin' at the Cookery, a paean of the life and times of blues and jazz great Alberta Hunter. Whether or not one is familiar with this legendary songstress, who died in 1984, this lively production made it simply impossible not to feel the joy she brought to audiences, off and on, for over sixty years.

In 1977, an old acquaintance and jazz/ blues maven, Barney Josephson, telephoned Alberta Hunter at her apartment in New York City about rekindling her singing career at a new hotspot he had opened recently in Greenwich Village: The Cookery. Having recently been retired from her job as a nurse for some twenty years at New York Hospital because she was told that at 70 years of age, she had already passed the mandatory retirement age (actually, she was 82!), Hunter was bored and leaped at the opportunity to perform her mixture of classic blues and ribald dittys for a new audience. She was, of course, a smash hit.

Playwright and Director Marion J. Caffey sets his play on one of the many nights the elderly Alberta Hunter subsequently performed at the Cookery. Backed by a four-piece combo, Hunter knocks out the blues as she recounts her extraordinary life. Playwright Caffey employs two actresses, one to play the young Alberta Hunter as well as a myriad of other characters, including the aforementioned Barney Josephson as well as Louis Armstrong, and the other to portray the unbowed and unabashed Alberta Hunter at the Cookery.

The play's structure permits its characters to trace Hunter's career from wannabe singer in the Memphis of W.C. Handy, to headliner in the Roaring Twenties with King Oliver in Chicago and in the jazz clubs of Harlem, to actress on the Broadway stage and with Paul Robeson in the original London staging of Showboat. Eventually, this proud daughter of a loving mother who once cleaned bordellos warbled for President Carter at the White House.

As the very young Alberta, Janice Lorraine is fine as she sings Jesus Loves Me and later tries to get in the door at a Memphis nightclub. However, it is as Barney Josephson, and most especially, as Satchmo himself in a duet with Hunter of When the Saints Go Marchin' In, that Lorraine absolutely thrilled last Wednesday's preview audience.

Ernestine Jackson does not portray the older Alberta Hunter so much as inhabit her. Her Alberta, at ease at the microphone, alternatively charmed and rocked the audience with familiar tunes such as Sweet Georgia Brown, and with less familiar ones, such as Downhearted Blues. Memorably, Jackson oozed a playful sensuality in the rendering of Handy Man to a red-faced audience member named Larry.

Hunter's life was not without regret, and both Lorraine and Jackson cajoled the other's character to "tell the truth if you're going to tell it". The whispers about Hunter's female lovers are acknowledged, along with her failure to say a final goodbye to an adoring mother who never once saw her perform. We are urged to call our loved ones, and tell them what they mean to us.

The Cookery nightclub scenes featured William McDaniel on piano, Rodney Harper on drums, Clifton Kellem on bass, and an amazing Joe Battaglia on guitar. Unobtrusive, tight: those cats can play.

Kudos to Scenic and Lighting Designer Dale Jordan, whose set captured the late night feel of a Seventies hot spot for the Bohemian "in" crowd. One could easily imagine the haze of cigarette smoke wafting to the ceiling. Jordan also made good use of lighting effects to depict the skylines of New York City and other locales.

The evening just zips by before it's "last call". To paraphrase one of the several toe-tapping, now politically incorrect numbers in the show: "Now, honey, don't be late - you want to be there when the band starts playin’!"

Performances of "Cookin' at the Cookery" continue at the Weston Playhouse through July 8, 2006.

For tickets, call 802-824-5288 or visit their website at: http://www.westonplayhouse.org

By Kyle Callahan

Let's not beat around the bush. Dorset Theatre Festival had been slipping for the last couple of years. Don't get me wrong. The shows have been good enough and the people and the experience have always been great, but somehow, it just didn't live up to expectations. Everyone seemed to be in agreement that the Golden Age had come and gone.

But I'm here to let it be known far and wide that with "Moonlight and Magnolias," Dorset Theatre Festival is back!

Written by Ron Hutchinson and directed by DTF regular, John Morrison, "Moonlight and Magnolias" shows us what might have happened when legendary producer, David O. Selznick (Erik Gratton), locked screenwriter Ben Hecht (Jim Shankman) and director Victor Fleming (Douglas Coler) in his studio office for five days, and commanded them to rewrite the stalled production of Gone With The Wind. At a cost of $50,000 day, Selznick throws out the previous drafts and stakes his reputation on whatever it is that the three of them can craft in these five days. The bad news is that Hecht hasn't read the book and doesn't know fiddle-dee-dee about Scarlett O'Hara.

Sounds a wee bit intense, right?

In real life, perhaps it was. But Hutchinson isn't trying to capture real life. Instead, he's trying to entertain his audience. Which means that he re-imagines the entire experience almost as if the Marx Bros. were in charge. With Hecht stationed at the typewriter, Selznick and Fleming act out the entire story, interrupted only by Selznick's quirky secretary, Miss Poppenghul (Sara Peterson), delivering more peanuts and bananas (brain food). From Ashley to Rhett, from birthin' babies to burning Atlanta, they do it all, and every single bit of it is hilarious.

That's not to say that Hutchinson doesn't address some of the broader cultural issues that Gone with the Wind conjures up. Hutchinson has made Hecht a socially-conscious liberal who is trying to find the message in Mitchell's famed novel, but Selznick's steadfast artistic vision and Fleming's everyman persona refuse to let Hecht craft the heavy-handed cultural critique that he has in mind. And while the cultural issues are present, Hutchinson never lets them overwhelm his main goal: to make the audience laugh. And on that issue, he succeeds.

"Moonlight and Magnolias" plays at the Dorset Theatre Festival until June 24, 2006.

For more information or to purchase tickets call the box office 802-867-5777 or check out the website http://www.dorsettheatrefestival.com

Guests have been coming to the Rowell’s Inn along Route 11, "Simonsville Road", for over 180 years. Located in Andover, between Chester and Londonderry, this Greek Revival Inn is filled with antiques, memorabilia, and history. It even served as a stop on the Underground Railroad.

Today’s visitors should make sure to come on a Friday or Saturday evening for dinner, which is offered to the public as well as guests of the inn. Michael Brengolini and Susan McNulty, the hosts, really enjoy people and will make you feel right at home. A single entrée, four course prix fix dinner is served around 700pm on Saturdays.

Last month we had dinner at the inn and enjoyed, a salad of Mixed Greens, Bombay Chicken: Garam Massala spiced chicken breast stuffed with toasted coconut, almonds, sausage, cream cheese and green onions, with curry sauce; Mushroom Bisque that had the mushroom “indifferent” in our group scraping their bowls clean, and a Chocolate Mousse that surpassed any that I’ve ever tasted. Choose from the wine list or full service Pub if an “adult beverage” is to your liking. Recent Saturday menus have included Herb-Crusted Pork Loin with Port Wine Sauce, Roasted Thyme and Garlic Potatoes, Green Beans Almandine, Rhode Island Seafood Chowder, Autumn Salad ( candied pecans with dried cranberries over spring mix with cranberry vinaigrette, followed by Brandied Apple Cake with Ginger Whipped Cream ( Michael’s grandmother’s recipe). Marinated Cornish Game Hens with Cognac Cream Sauce, Curried Basmati Buttered Rice, Roasted Asparagus with Balsamic Vinegar and Cider Sauce, Roasted Red Pepper and Carrot Soup, Fatoush ( mixed greens with calamatta olives, green onions, goat cheese, toasted lavash and lemon vinaigrette), Chocolate Mousse.

Michael is a hot sauce aficionado and has a collection of over 300, including his own creation: Mad Mikes Stop Crying or I'll Give You Something to Cry About Hot Sauce." Stop in and check it out. Rowell’s’ just started a new pub/take out/ casual menu on Fridays. There‘s a café atmosphere and limited table service. Another option for great food. We’ll see you there!

Because the Innkeepers prepare their dishes from the freshest local ingredients available and seating is limited, a 24 hour advanced reservation is requested for Saturdays. Special dietary concerns should be mentioned when making your reservation.

Please call the inn for reservations, to check out the specials, or to arrange a dinner for your group of six or more on another day of the week.

802-875-3658 or 800-728-0842 http://www.rowellsinn.com

Whether you opt for casual on Friday or the four course meal on Saturday, great food and a healthy dose of FUN await you at Rowell's Inn.

Last month, after living in Vermont for 15 years, I stopped in White River Junction for the first time. I’ve driven past it numerous times on my way from here to there, but never had a reason to stop. Having experienced dinner at Como Va, it won’t take me long to make a return visit.

Como Va is directly across from the railroad station at 1 South Street. There is nothing overtly Italian about its appearance. The décor is bright and cheery, yet unassuming: brick walls, wooden tables and chairs, white linens - quite restive in spite of the coming and going of the trains which are visible but not audible. They add excitement without being intrusive. There was a selection of wonderful music playing - it was neither opera nor Frank Sinatra. Six weeks after the dinner, and constant banter in the office about marvelous mussels and attentive service my most prominent memory is that of really wonderful food. Como Va defines itself as “an Italian dining experience”. Howard Haywood, the owner/chef, is a wonderful, soft spoken, teddy bear of a man. I’m pretty sure he’s not Italian. In fact, he told us he trained in Paris after the CIA…that’s the Culinary Institute of America, of course, NOT the Central Intelligence Agency. So, what makes Como Va Italian? The food! Risottos, polenta, pasta!

We ordered from the Spring Menu, beginning with Mussels prepared with Ginger, Garlic, Scallion, Roma Tomatoes, White Wine & Butter AND Carpaaccio – Sliced Raw Beef, Truffled Organic Potatoes, Extra Virgin Olive Oil, Shaved Parmesan & Micro Greens, AND Mista Salad – Tender Greens, Marinated Vegetables, Balsamic Vinaigrette, AND Polenta Lasagne “Quattro Formaggio” – Four Cheeses, Spring Vegetables & Sweet Red Pepper Puree. Angelica, who usually picks out mussels from any dish and gives them to Martin, tasted one “just to be polite” and then proceeded to “horde” them to eat as the finale of each dish. Martin was a bit peeved, especially when she stabbed him in the hand with her fork.

We chose two Pasta dishes: Linguini Vongole E Salsiccia – Baby Clams, Linguica Sausage, Arugula, Garlic, Olive Oil, & Chile AND Mushroom Trifolata – Assorted Mushrooms, Garlic, Basil, Housemade Tagliatelle, & Truffle Cream. They were both superb, as I’m sure the other pasta choices will be , when we return. Will it be the Linguini Pomodoro, Rigatoni with Slow Roast Chicken, or Butter Poached Sea Scallops? We will have to go back several times!

Fantastic Specials and Entrees we enjoyed were : Horseradish Crusted Rack of Lamb, Creamed Spinach “En Croute” & Sauce Primavera - superbly prepared! Seared Duck Breast with Potato & Shallot Hash & Mushroom & Thyme Risotto - delicious! Cartoccio – White Fish, Shrimp, Scallops, Mussels, Tomato Saffron Broth & Housemade Fettucine, Baked in Parchment - the fish was so moist and so delicious we speculated that even the parchment would taste great! The Four Cheese Risotto with Roasted Vegetables was so creamy and rich, it was almost like dessert. The ultimate comfort food!

Everything was heavenly. Patti, the hostess, was our server that evening and took great care in answering our many questions, ably filling our drink orders, and recommending some wonderful wines to enhance our meals. Howard came out to check on our progress, and since it’s impolite to speak with a full mouth, we just emitted embarrassing sounds of bliss…ala When Harry Met Sally…but we weren’t faking it.

It was truly decadent to order dessert after the fantastic food we had already consumed Decadent is Good. Desserts are prepared just up the street at The Bakers Studio except for the trio of sorbets, Mango, Raspberry, and the Grapefruit , which were house made , and had also served as a palate cleanser between courses. We finished with a Lemon Tart and a Chocolate Truffle Cake.

Como Va is open for Lunch Tuesday – Saturday 1130am – 200pm and Dinner Tuesday - Sunday – 500pm – 930pm

The menu changes seasonally, there are daily specials, and they are happy to accommodate your special requests. Please call 802-280-1956 for reservations or if you would like to inquire about catering.