Three Courses with Vermont Edition: Appetizers
It’s the first installment of our three part – or three course – series on food. Up first – appetizers. We’ll talk dips, dumplings, charcuterie and cheese. We get ideas for what to serve your guests this holiday season when we talk with Pete Colman, the founder of Vermont Salumi, which makes all kinds of cured meats, Cara Tobin, the chef and co-owner of two Burlington restaurants focused on Middle Eastern flavors, Honey Road and the Grey Jay, and Nurbu Sherpa who runs Sherpa Foods, which sells pre-packaged Nepalese dumplings called momos and handmade sauce at co-ops and markets around New…
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