As with many Vermont events, Green Mountain Beer Week is centered on Burlington. But a kickoff party at Magic Hat Brewery in Burlington on Saturday evening nods toward the state’s eastern rim.
The event is a fundraiser for the Vermont Brewers Association in honor of Greg Noonan. Not only did Noonan start Burlington’s Vermont Pub and Brewery in 1988, he founded Seven Barrel Brewery in West Lebanon in 1994.
Noonan, who died in 2009, also wrote books that remain essential reading for both homebrewers and pros. He was an original member of the Vermont Brewers Association and a past president.
Saturday night’s party will feature Magic Hat beers, as well as brews from Magic Hat alums now out on their own, among them River Roost, of White River Junction.
Rhubarb Season
The wet spring may have stunted the rhubarb crop, but Blake Hill Preserves in Windsor is pressing ahead with a class on making rhubarb and ginger chutney on Saturday. The chutney blends rhubarb with apples, ginger and warming spices and pairs well with cheddar or goat cheese.
The class costs $40 and includes a complimentary jar of the chutney. There are two sessions, one at 9:30 a.m., one at 2 p.m. Call 802-674-4529 or email mball@blakehillpreserves.com.
Yankee’s Picks
Congratulations to chef Alexandra LaNoue-Adler of Quechee’s Parker House Inn. Yankee Magazine recently named it the best inn restaurant in Vermont in its annual “Best of New England” survey of attractions around the region.
Randolph Thai restaurant Saap also made Yankee’s list, as did the Four Aces Diner in West Lebanon.
A listing like this is meant to create some sizzle as the travel season begins in New England. But it’s a bit of a challenge to know how seriously to take it.
For example, the best wine list in Vermont, according to Yankee, is at Osteria Pane e Salute, the charming Woodstock shrine to Italy’s cucina povera. Sadly for Yankee, the osteria closed a few days after the magazine’s list came out, though proprietors Caleb Barber and Deirdre Heekin are operating Hart, a small tavernetta at their Barnard farm and winery, where they will no doubt be glad to know of their restaurant’s posthumous award.
Alex Hanson can be reached at ahanson@vnews.com or 603-727-3207.
