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I just returned from a long weekend in northwestern Vermont, where I spent as much—OK, more—time eating as I did leaf peeping. Here, the highlights from my trip:
Muddy Waters and Penny Cluse Cafe in Burlington are always packed with University of Vermont students and other locals. They come to Muddy Waters for superb coffee drinks made with beans from Vermont Artisan Coffee & Tea Co. and Dean’s Beans in Massachusetts. Penny Cluse serves the ultimate Vermont breakfast: the Bellber, a two egg–two pancake combo with thick-cut bacon. Don’t forget their crunchy-buttery biscuits.
Pizza on Earth, a short drive south on Route 7 in Charlotte, serves delicate wood-fired pizzas that rival American Flatbread's. Owner Jay Vogler, former Roger Vergé apprentice and art installer at NYC's Metropolitan Museum of Art, makes every pizza to order with local produce. His house-made English muffins are the best I’ve ever tasted.
Red Hen Baking Co. supplies the area with dark-crusted and chewy artisanal breads baked in Middlesex. Last year, they opened a retail counter where they sell their breads and other treats. I could not resist the flaky ham-and-Gruyère croissant made with local cheese and a superlight apricot coffee cake. On my way out, I hit up Nutty Steph’s Chocolate Shop next door for a bag of Magic Chunks, cinnamon-scented granola mixed with dark chocolate that Nutty Steph herself describes as “less-evil candy.”
Fat Toad Farm in Brookfield is where I stopped on the way home to buy goat’s-milk caramel—a superrich caramel made with organic sugar and goat’s milk.