Thursday, October 1, 2015

Today's ride on the foodie-go-round (Vermont edition)




INTRODUCING

Jarmusz
• The long-awaited Garden Atrium at the University of Vermont Medical Center in Burlington finally has opened. It is a locavore cafe in the Garden Pavilion, located adjacent to the hospital's own rooftop gardens. Executive chef Richard Jarmusz has created a menu relying 100% on local dairy, meat, and poultry products. All meals are cooked to order. The restaurant serves breakfast, lunch and dinner, with offerings ranging from house-baked breads to salads and herbs from plants grown in the gardens, New England fish cakes with carrot fritters, braised pork sliders, seasonal locavore meat-and-cheese plates, and more. Because of the usual winter shortages of local produce the cafe probably will close during its first winter, but is partnering with Jericho Settlers Farm in Jericho Center to build a biomass-heated greenhouse that will be able to produce foodstuffs year-round. The hospital's sustainable nutrition program has long been used as a national model for such facilities.

SICKENING

• The Vermont Department of Health says it believes at least seven people stricken with E. coli infections have been linked to food served at the Worthy Burger restaurant in South Royalton. The restaurant voluntarily closed for five days in late September, saying the decision was based on "mechanical reasons," although it coincided with the department's investigation. Reportedly, Worthy Burger has changed its vendors because of recommendations from health officials after the E. coli outbreak. The health department also recommended Worthy Burger ensures that its hamburgers are cooked to 155°F as measured with a food thermometer and held at that temperature for at least 15 seconds. The restaurant also was instructed to undergo a thorough cleaning.

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