2008 spring dining guide

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DININGSpring2008

guide

FREE

20 Main Street • Granville, NY

(518) 642-9889Open 7 Days a Week • 4:30 am to 9 pm

Serving Breakfast, Lunch & Dinner

2008 Spring Dining Guide A Hersam Acorn Newspapers Publication 3

Table of ContentsDewey’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4Manhattan Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Four Chimneys Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6Trattoria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7The ‘6 House Pub . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8Flavours . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9Card Lake Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Sabors Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11Pink’s Alley . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12-13Johnny Seesaws . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14Dakota Steak House . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Dorset Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16-17Dining Out Directory . . . . . . . . . . . . . . . . . . . . . . . . . . .18-19Chauncey’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20Hunter’s An American Grill . . . . . . . . . . . . . . . . . . . . . . . . 21Vermont Country Store . . . . . . . . . . . . . . . . . . . . . . . . . . . 22Red Fox Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23The Bean . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24Mount Anthony Country Club . . . . . . . . . . . . . . . . . . . . . 25Spiral Press Cafe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26Lipperas Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27J.T. Baker . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28Carmody’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29Carmody’s West . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29Landgrove Inn . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30Bennigan’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31Ye Olde Tavern . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32Gourmet Deli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33

Scottie’s Restaurant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

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Ultimate Fajita! Igniting Signature Dishes!

SPICE ROOT Great Food Facts!

A Hersam Acorn Newspapers Publication

Jen Hathaway, cover designMelissa Miller, page design

Berkshire PennySaver154 West Park Street, Lee, MA 01238

413-243-2341

YankeeNews Guide20 Cleveland Road, Dalton, MA 01226

413-684-1373

TriState Pennysaver News109 South Street, Bennington, VT 05201

802-447-3381

Vermont News Guide99 Bonnet Street, Manchester, VT 05254

802-362-3535

Renee Tassone, General Manager

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4 A Hersam Acorn Newspapers Publication 2008 Spring Dining Guide

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:: Chef Spotlight ::The Ultimate Fajita

– by Jen Hathaway

WILLIAMSTOWN, MA - Chef and owner Dave Atwell of Desperados in Williamstown, Massachusetts recently donned a clean apron to whip up one of his signature dishes, the Ultimate Fajita. The dish con-sists of grilled steak, chicken, shrimp, mushrooms, peppers and onions served with a platter of black beans, rice, cheese, salsa, sour cream, lettuce and tomato, all laid out to be spooned into warm torti-lla shells. Dave says the dish is so popular due to its variety of flavors, allowing his patrons to get a taste of it all in one dish.

Atwell bought the restaurant from a good friend 10 years ago when it became obvious it was an oppor-tunity not to be passed up. Owning the restaurant allowed him to settle down in the area and start a family.

Atwell’s favorite aspects of the restaurant busi-ness are both the flexibility it allows him to be able to spend time with his family, and the people he encounters frequently in the restaurant. Many times he can look out into the dining room and know what most of the patrons will be having because they are all there so often.

Jen Hathaway is a freelance writer and artist in Bennington, Vt.

Chef and owner Dave Atwell holds his signature dish, the Ultimate Fajita.

The Ultimate Fajita made popular due to its variety of flavors.

photo by Melissa Miller


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21 West Road VT 9-W, Old Bennington, VT 05201 802-447-3500 � www.fourchimneys.com

Vermont Rte 9, 1.3 miles west of US-7 intersection

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–by Telly Halkias BENNINGTON, VT - When

a longtime friend currently liv-ing in Colorado decided to go on a New England junket with her mother last summer, she called unannounced one day at lunch time and asked that I join them for lunch at one of our local restaurants.

On a day when Bennington was flooded with tour buses, I asked where they had man-aged to find a meal. My friend answered that they had been seated at the last table available at “this place with the most peculiar name.”

With only a few hours to spend in town, the ladies were lucky to have landed at Alldays and Onions on Main Street A town mainstay for over 20 years, and a consistently highly rated dining destination in southwest Vermont, there is nothing peculiar about the menu at Alldays. It draws raves for its variety of classic American fare as well as an excellent range of Continental and Eastern variations to go along with quality selection at its bar.

Current owners Dan and Julie Barker have put tremen-dous efforts into maintaining Alldays’ reputation for choice selections of meats, greens, seafood, and popular favorites. House creations also sprinkle the assortment.

Alldays also caters for events anywhere in the region, and welcomes groups of up to 100 people to reserve the house and bring the party over. For comfort, service, a bright atmosphere and food that will never disappoint, Alldays and Onions offers Americana at its best.

Alldays and Onions, 519 Main St., Bennington, Vt. is open for lunch 11:00a.m. – 3:00p.m. Monday through Saturday; dinner at 5:00p.m. – Closing, Thursday through Saturday; breakfast at 7:30 – 10:30a.m. on Saturday; brunch at 9:00a.m. – 1:00a.m. Info: 802-447-0043 or visit www.alldaysandonions.com

Telly Halkias is a freelance writer and editor. E-mail: [email protected]

ALLDAYS AND ONIONS

A late winter view of Alldays and Onions on Main Street in Bennington, Vt. The screened-in porch at right is a major attraction for the popular restaurant’s diners during the spring, summer, and fall.

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:: Chef Spotlight ::Chicken a la Vodka

–by Jen Hathaway

HOOSICK, NY - Chef Matthew Coyne of Carmody’s West in Hoosick, New York recently turned up the flames under one of his favorite dishes, Chicken a la Vodka which he still creates after his time at the Atlantic Culinary Academy in Dover, New Hampshire. His long lasting signature dish is made with sautéed chicken, tomato, onion and fresh basil all tossed with pasta and red marinara sauce with cream and vodka.

Coyne decided to become a chef after growing up in a family of chefs, starting with his great grandfather cooking for the Putnam Hotel. His culinary family inspired a love of cooking which made sense to turn into a career.

Coyne’s favorite aspect of being involved in the restaurant business is the unpredictability of never knowing what will happen the next day, and he enjoys continually meeting the challenge of new and differ-ent turns each day.

Jen Hathaway is a freelance writer and artist in Bennington, Vt.

Chef Matthew Coyne ignites his Chicken a la Vodka.


The 1/2 Chicken Plate is a favorite at Carmody’s West where Coyne is employed.


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–by Telly Halkias

WILLIAMSTOWN, MA. - When local buddies of mine told me that their church group had chosen Spice Root as the venue for a luncheon, I decided to tag along. I’ve dined many times at the popular Williamstown eatery since it opened in 2003.

Spice Root’s cuisine is matchless in terms of the quality of its principal entrees, side dishes, breads, and desserts, all prepared in the Northern Indian style, and its full service bar. It also features a lunch buffet, where on any given day there can be a half-dozen different main dishes to choose from, half vegetarian, and half meat.

Owner Tarun Narula, of Bombay, and general manager Steven Lawrence, of New Delhi, have worked tirelessly in Spice Root’s five year life to bring gourmet-quality Indian cuisine to the Berkshires at an affordable price.

“The family is the core of Indian life,” Lawrence said. “Because of this, we strive to provide a meal that a family back in my hometown of New Delhi would enjoy. It’s important to

be authentic, and a big part of that is the price.”

In all, if you are looking for a robust meal that doesn’t dent your wallet, and even have a group of up to several dozen to bring along for a special event, Spice Root, consistently rated as one of the Berkshires’ best, will meet your needs. As a bonus, the friendly staff openly interacts with diners, sharing Indian cultural information freely as ambassadors to their homeland’s splendid culture.

Spice Root, 23 Spring St., Williamstown, is open for lunch 11:30 a.m.–2:30p.m. Tuesday through Sunday; dinner at 5:30–10:00 p.m. daily. Info: 413-458-5200 or visit www.spiceroot.com.

Telly Halkias is a freelance writer and editor. E-mail: [email protected]

SPICE ROOT

Aman Narula, Dhruba Bhandari, and owner

Tarun Narula of Spice Root Indian

Restaurant on Spring Sreet in Williamstown, pause for a moment during a recent

busy dinner hour.

2020


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AppetizersHunter’s Soup du Jour

Crock of French Onion Soup A Classic Favorite

Maryland Jumbo Lump Crab Cake Mango - Chipolte Aioli

Sautèed Sea ScallopsApricot Baked Brie

Wild Berry Sauce with Crostini

Bacon Wrapped Shrimp Vegetable Slaw & Horseradish Sauce

EntreesHerb Roasted Prime Rib

Grilled Top SirloinFilet Mignon & Crab Stuffed Shrimp

Lemon Beurre Blanc

Vermont Pork Chop Bacon wrapped chop with a Maple syrup glaze

Grilled Cajun Spiced Salmon Blackened filet with Gorgonzola cream sauce & diced tomato

Crab Stuffed Shrimp Lemon Beurre Blanc

Roast Tom Turkey Seasoned Bread Stuffing, Gravy & Cranberry Sauce

Stuffed New England Cod Baked with a Crabmeat Stuffing & Lemon Caper Vin Blanc

Veal Parmesan Classic Veal cutlet served with

Ricotta-filled Manicotti and marinara sauce

Creamy Shrimp Pasta Shrimp tossed in a Parmesan, Swiss & garlic cream sauce over fettucini

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For dieters, the danger of overindulging when dining out is a genuine concern,

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(MS) - When it comes to dieting these days, dieters have a multitude of avenues to explore as they attempt to eat healthier and shed a few extra pounds. With so many different approaches to diet, it’s hard to determine what’s good for you, what’s not so good for you, and what’s the best way for you to lose weight.

For many, the dieting process includes lots of trial and error until the diet that best suits your lifestyle and personal tastes is discovered. Once that’s happened, though, even the most disci-plined dieters frequently face a common roadblock: eating out. A night on the town often involves dining out as well, making it hard for dieters to resist a welcoming menu filled with lots of good food, but not necessarily food that fits with your estab-lished diet. Fortunately, for those facing such a quandary, there are a few tricks to make dining out easier and healthier.

· Beware of beverages: When dining out, avoid beverages that have added sugars, such as soft drinks or mixed drinks. If you like a glass of wine or a beer with your entree, keep it solely for your entree, and order a glass of water to sip while you’re eating your appetizers. If alcohol isn’t a must-have, continue with water during the main course, or another safe choice such as unsweetened tea, or even low-fat or fat-free milk.

· Dress your own salad: Oftentimes, people look at salads as extremely healthy. While this is true in theory, it’s not always reality. That’s because salads can be smothered in salad dressing, which isn’t necessarily healthy. When ordering a salad, ask for the dressing to be served on the side. This allows you to control how much dressing you’ll eat. In addition, ask for low-fat dressing, as the difference in taste is hardly noticeable.

· Watch the bread you break: Most restaurants bring bread or bread-sticks to a table once a dinner party sits down. In such cases, ask a waiter or waitress if the restaurant has whole wheat bread. Unlike white bread, whole wheat bread does not have its bran and germ removed by mill-ing, making it a better source of fiber. Because those ingredients aren’t removed, whole wheat breads also make people feel full more quickly, encouraging dieters to eat less throughout the rest of the meal.

· Flee the frying pan: People tend to throw their diets out the window when they dine out, but this can be a costly mistake, especially with the main course. Don’t order dishes that are fried or sauteed, as these dishes typically feature lots of trans fats that are very detrimental to your health. While many restaurants have either cut back or stopped their use of trans fats entirely, it’s hard to decipher who has, and it’s hard to know which dishes still include trans fats, which restaurants use because they extend the storage life of foods and also contribute positively to a dish’s flavor.

So what to order? Dishes that are steamed, grilled or broiled are often far healthier and just as delicious. When ordering such dishes, ask for vegetables to replace unhealthy side orders like french fries.

· Bolt from the buffet: Buffet-style eating, while tempting (especially to dieters), should be avoided at all costs. Rare is the person who doesn’t overeat in this setting, and dieters will regret overindulging at the buffet.

· Finish with fruit: Part of the joy of dining out is ordering dessert. While most are quick to go the ice cream and pastry route, for dieters this should be avoided. In lieu of the traditional dessert fare, order some fruit, which can be a nice, light complement to your entree.

Staying On Track When Dining Out


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How to Cocktail Cosmo-Style (MS) - Cosmopolitans are some of the most popular martini drinks.

Their delicate pink color and citrus-infused taste make them a hit with the ladies, in particular, but they also have universal appeal.

To add a spark to your entertaining, whether poolside or in the back-yard, here is an easy recipe for a Cosmopolitan, courtesy of the Swank Martini Company.

Cosmopolitan Martini

4 parts vodka

2 parts Cointreau or Triple Sec

2 parts cranberry juice

1 part fresh lime juice

Shake all four ingredi-ents together and serve in decorative martini glasses. Garnish with a curl of lime

rind and fresh berries.

Ginger HistoryGinger has a long and well-documented history of culi-

nary and medicinal use, not only throughout Asia, but in the Roman Empire and thence to those European countries colonised by Rome. Chinese herbalists traditionally use gin-ger to expel cold and restore depleted yang. It induces sweat-

ing, thereby expelling toxins. It is also used for some types of diarrhoea, cough, rheumatism and other ills. But the most widely known use of ginger today is for nausea. The Chinese

believe it stimulates and strengthens the stomach, and this is borne out by modern scientific research. In India, too, gin-ger has traditionally been used to treat “cold” conditions - nausea, cough. colic, heart palpitations, swelling, dyspepsia, and rheumatism. It was also applied as a paste to the temples to relieve headache. The forerunner of modern gingerbread was apparently an ancient Greek digestive aid. They would follow a big meal with a piece of ginger wrapped in bread. Over time, the ginger was incorporated into the bread. When trade brought the spice to Europe, it became almost indispensable very quickly, and its use in confectionery was born. Here the Greek gingerbread evolved into a sugary cake that proved very popular.

Ice Cream Is Chinese Food!When the famous explorer Marco Polo returned to his

homeland of Italy, from China in 1295, he brought back a recipe (among other things). The recipe, was a Chinese reci-pe for a desert called “Milk Ice.” However, Europeans substi-tuted cream for the milk, and voila...”Ice Cream.” Ice cream

FUN FOOD FACTS

continued on page 32

Ginger root is used not only for culinary uses, but also medicinal purposes.

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has been a hit ever since.

Have Some Vitamin C wiith your MeatWhen a source of Vitamin C (orange, lemon, grape-

fruit, strawberry, tomato, potato, etc.) is eaten with meat or cooked dry beans, the body makes better use of the iron in the protein food.

Carrots Really Can Help You See In The Dark!Vitamin A is known to prevent “night blindness,” and car-

rots are loaded with Vitamin A. So, why not load-up today!

Avocado Originally from Mexico, the avocado’s wild relatives date

back over 9000 years. The Aztecs dubbed the fruit ‘ahuacatl’ and ate it mashed on corn tortillas. By 1527 the Spanish had carried the fruit to Spain and from there it made its way to other parts of the world. Henry Perrine is said to have planted the first domesticated avocado in Florida in 1833. Today the state boasts it grows over 56 varieties of the tree, a relative of the laurel, cinnamon, bay and sassafras. Though

growing only about seven varieties, California produces about 95 percent of all avocados grown in the U.S. Spain, Mexico and Israel are also major avocado producers.

Blueberries: An All-American fruit, the blueberry is a cool tempera-

ture, moisture-loving plant which shares kinship with another mostly American plant, the cranberry. Native to northern North America, the blueberry has also successfully

been grown in several European countries with favorable climates.

Little is known of the blueberry’s early history-it was picked and eaten on the spot by the natives, and also dried, as were other fruits, for later consumption. Blueberries were flavorings for stews and soups. Lake Huron Indians were reported to make a pudding of cornmeal and ground blue-berries called “sautauthig.” Never a staple, blueberries were nonetheless another example of the abundance of American native plants.

Certain American Indians were said to admire the blue-berry because the blossom end of the fruit forms a five pointed star. Star berries were thought to be a gift directly from the Great Spirit to hungry children.

New Jersey raises the most cultivated fresh blueberries in the United States. Michigan grows more berries but 2/3 of its crop goes for processing. Maine produces only wild blue-berries, much of the crop processed by freezing. The U.S. produces over 110 tons of blueberries, Canada close to 40. Poland, Lithuania and the Netherlands are also significant blueberry growing countries.

Blueberries are a source of Vitamin C and fibre; one-half cup contains 41 calories.

FUN FOOD FACTScontinued from page 30

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180-A Elm Street • Pittsfi eld MA (Elm Street Shops Center) • (413) 442.2220 • FAX (413) 442-0028Open Mon. - Sat. 11am-10pm • Sun. 12 noon-10pm •

Delivery Available Mon. - Sat. 11am - 2:30pm & 5pm-10pm • Sun. 12 noon-10pm

Salads • Soups • Seafood • Subs • Casseroles

• Calzones • Specialty Pizza • Pasta

AND SO MUCH MORE!

Over 30 Pizza Toppings!

PIZZA

GREAT NEW MENU!Friendly Service • Full BarRelaxed, casual atmosphere

Did we mention GREAT FOOD!

Did we mention GREAT FOOD!

Ask about ourColonial Dinner and ourAfter Theatre Dessert

Specials

413-553-2251for reservations

• Parties• Bereavements• Social Gatherings• Business Meetings

on the second floor of the

GREAT NEW MENU!Friendly Service • Full BarRelaxed, casual atmosphere

2008 spring dining guide

Documents

ultimate fajita

dining room

scotties restaurant

sabors restaurant

ma chef

restaurant business

vermont rte

signature dishes