MK Bateman is a freelance writer and recovering New Yorker based in central Vermont.
Vermont restaurants use nearby ingredients to create far-from-home dishes
Written by MK Bateman | February 21, 2014
Last year I was excited when the Burlington-based weekly Seven Days published an insert featuring restaurants participating in Vermont Restaurant Week. I couldn’t wait to sample dishes from some of the highly touted localvore eateries I’d read about since moving to Vermont three years earlier.
When I opened up the insert, however, the number of advertisements featuring photos of hamburgers and fries surprised me.