Posts Tagged ‘locavore’

City Market – “Pesto Chicken Sandwich” & “Dried Apricots”

February 27, 2008

Ah City Market one of the Burlington Vermont epicenters of hippie, hipster, loca/localvore, foodie food. I like City Market, there is a great selection of local foodstuffs, and produce. This results in a spendy, but tasty grocery haul. I recently gleaned from some of my friends that they’re big fans of the pesto chicken sandwich, I was immediately reminded of my own favorite pesto infused sandwich from Sugarsnap. I was suprised I hadn’t tried City Market’s sandwich counter, as I shop there and sometimes will even get a breakfast sandwich from their morning buffet.

City Market - Burlington Vermont
City Market – Burlington Vermont

Pesto Chicken Sandwich - City Market
Pesto Chicken Sandwich – City Market

Choice of Klingers bread (I chose wheat), mesclun greens, fresh tomatoes, pesto (both sides of bread), grilled chicken (cold), fresh mozzarella. The pesto chicken sandwich is like an insalata caprese, with added chicken in a sandwich form. Everything is very fresh, there is a  nice balance of texture, the chicken breast has nice diamond grill marks, and has been run through a deli slicer? as it’s nice and thin.

I personally find insalata caprese to be a little bland, and just like the salad I found this sandwich a little lacking in flavor. Maybe some acid would help (balsamic dressing, dried cranberries?). On the positive side, this sandwich is massive, you could easily split it with a friend, and nosh on some of the plethora of baked goods from area bakers or some of the bulk goods as I did.

City Market - Dried Turkish Apricot Bulk Bin
City Market – Dried Turkish Apricot Bulk Bin

I chose dried Turkish apricots, one of my favorite natural snacks; I think apricots are much better dried than fresh.

The sandwich was $7.50 before tax, a good deal, I’ll be back to try City Market’s other sandwiches (their sandwich counter is in the baked goods end of the store).

The dried apricots are $3.99 a pound.


Zabby and Elf’s Stone Soup – “Turkey Reuben”

February 1, 2008

So where we left off from the last post, I was still looking for some lunch after some miss-cues and I decided on Zabby and Elf’s Stone Soup on College St in Burlington Vermont. They are next door to Bueno Y Sano.

Zabby and Elf’s Stone Soup - Burlington Vermont
Zabby and Elf’s Stone Soup – Burlington Vermont

Zabby and Elf’s Stone Soup - Burlington Vermont
Zabby and Elf’s Stone Soup – Burlington Vermont

The detail on the sign helps clue you in into the whimsical nature of this business if you missed the titular reference to the classic fable of “Stone Soup“. I had pictured this place to be a clicky crunchy hangout, but was elated to find delicious food and healthy-hip ambiance.

Zabby and Elf’s Stone Soup - Turkey Reuben
Zabby and Elf’s Stone Soup – Turkey Reuben

Similar to the fable of Stone Soup, Zabby and Elf’s feature local ingredients from the local “villagers”. In addition the bread is freshly baked  and the turkey roasted in the restaurant. The sandwich is toasted in the oven, which give the bread nice crunchy outside, there is also cheese included in the sandwich resulting in some nice melt. The turkey is phenomenal: slight seasoning and pepper on the roasted turkey breast makes this sandwich sing. I haven’t had turkey this good since I went to a Winn Dixie grocery store in Florida.

The kraut is fresh and is a little less pickled than I like, but it serves to not over power the juicy turkey. The thousand island / Russian dressing contained sweet pickle relish, which again I didn’t care for, but was an interesting twist and not a deal breaker. The sandwich appears to be aimed to the slightly sweet side, as well as keeping the flavor of the turkey in mind.

Elf’s Stone Soup - Caper Berries
Zabby and Elf’s Stone Soup – Caper Berries

As a garnish instead of a pickle, Stone Soup users caper berries, which are the mature fruit of capers. I found these pleasantly pickle like, with a nice texture.

The turkey rueben includes a hand full of wonderful Mad House Munchies to round out the “localness” of this sandwich. The sandwich was just over $8 with tax. Stone Soup is CASH ONLY.

Sugarsnap “Green Mountain Turkey Sandwich, Jeruselum Artichoke and Parsnip Soup, Baklava”

November 30, 2007

There is something nice about being able to eat food that was harvested near by, it tends to be much fresher and tastier. Sugarsnap is all about local from scratch food. In fact they have their own garden plot in the Intervale down the road. When I’m thinking “whats 4 lunch?” I take a look at their specials page, which is updated daily.
Sugarsnap, Green Mountain Turkey Sandwich.
“Green Mountain Turkey Sandwich” is Red Hen Bakery crusty baguette, smoked turkey, fresh pesto, sun dried cranberries, provolone cheese.

This is one of my favorite sandwiches, the bread may be on of the few things that is not made on site, but it’s still local and perfectly crusty, but not so chewy that you have to gnaw on the bread to get a bite. The pesto is fresh and is spread on both sides of the bread. The turkey has nice texture and smokiness. The cranberries appear to be freshly dried, they could be local. The sweetness of the cranberries and sweetness of the basil, compliment the smokiness of the turkey, and finally the saltiness of the Parmesan in the pesto rounds out the flavors. There is nothing I would change about this sandwich.

Sugarsnap, Jeruselum Artichoke and Parsnip Soup
Sugarsnap “Jeruselum artichoke and parsnip soup” (with complimentary bread) This picture is not a good one, the soup has great texture (its been through a food processor).

Sugarsnap has consistently great soup, and I didn’t really know what a “jeruselum artichoke” is. Doing some quick googling, I found that its the tuber of a kind of sunflower, AKA sunchoke. Parsnip, which I had at least heard of, is another root vegetable. The soup was creamy and had nice texture, like most root-based soup the flavor was a little too subtle for my taste, I think I should have added a little pepper.

Sugarsnap, Baklava
Sugarsnap “Baklava” – phyllo dough, chopped nuts, honey.

As advertised on the placard next to the tray in Sugarsnap, this is best Baklava. In fact, it’s the best I’ve every had. Let me explain. Baklava is a traditional Greek / Turkish desert. Normally when I’ve had it, the bottom layer is oily, there is no separation in the phyllo dough and it may be overly sweet. With Sugarsnap’s rendition even the bottom layers of the phyllo dough were still flaky, eat bit had a satisfactory “crisp” sound when biting into it, the nut layer was nicely delineated, and the taste of honey drizzled on top came through perfectly, without being overly sweet.

The sandwich was $6.25, the cup of soup is $2.50 and the Baklava was $1.75.