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Favorite easy, healthy, seafood dished

Healthy & simple for fish and fresh produce begs the parchment paper method. The basic apporach is to wrap fish and veggies with flavorings and then bake (have also done this with indirect heat on the grill). I think the french call it en papillote and I have also used it for chicken breasts. The wrapper can be parchment paper or tin foil or banana leaves (if you're really feeling tropical). Cooking time depends on texture and thickness of fish. Here in New England I've done Cod, Flounder, Haddock, Hake, Halibut, Stiped Bass, Salmon, and Bluefish. If I were down there I'd try Grouper, Pompano, Yellowfin Tuna, Skipjack, Spanish Mackeral, or Snapper. On my wrapper I put downa layer of thinly sliced, julienne or small dice veggies (zucchini, onions, tomato, fennel, cabbage, peppers, potato, whatever is fresh) top with salt, pepper, and a little oil or butter, add a layer or two of flavorings (fresh herbs, sliced garlic, thinly sliced lemons or lime or orange, olives, spice rubs on fish, whatever you like) and top with fish (can put fish on bottom layer or sandwich in between veggies) then wrap tightly making it like an envelope. I like to start seam side down (on a roasting sheet or straight onto racks of your grill) in case the fold loosens during cooking then less chances of liquids leaking and try to flip it at least once during cooking. Temp can be 350 to 450 - parchment tends to crumble over 425° - Time can be 10 minutes to half hour depending on thickeness of fish and firmness of veggies. Thin flounder fillets with fresh thyme, lemon slices, and thin sliced zucchini takes roughly 10/12 minutes at 400°. Try pompano with thin sliced segments of grapefruit, shallots, capers, and butter maybe? If you have thicker/firmer veggies (like potatoes or winter squash) with thin fish you could pre-steam or par boil before putting in parchment. Variations are almost limitless. Guessing there are lots of recipes online. Enjoy! Will be jealous when only local fish we can get is Cod & scrod (ie something white fleshed other than cod)

Eggs and Toast

Might not be to everyone's taste but lately I've been making sauerkraut topped with sunny side egg and melted cheese on whole grain bread.

Start by slow cooking a sunnyside up egg till whites are firmly set, toasting some bread (this morning it's When Pigs Fly whole grain) topping with sauerkraut (smear of mustard or butter on toast first if in mood) top with egg (yolk still pretty runny) then cover with cheese (whatever I got that melts - somedays just good old American) and run under broiler till cheese is melted.

Was inspired after finding this amazing new sauerkraut which is light years beyond that old stuff in can (called Farmouse Culture Kraut from Santa Cruz, CA - comes in flavors like Horseradish Leek and Ginger Beet or Classic Caraway). Coincidently just read new Michael Pollen book "Cooked" which has section on how we should put more fermented veggies into diet - so why not try for breakfast?

Another old standby is a riff on the Fisherman's breakfast which usually has baked beans and toast with eggs. Heat beans and mash layer onto toast then top with egg (usually go easy over) of course throwing a fishcake on there before topping with an egg is also not unheard of.

And of course if I've got all the fixins the banh mi with an easy over egg is an all time fave if you've got good rolls (must have the pickled daikon/carrot, cilantro, cucumber, Siracha+Mayo at a bare minimum - green onion, basil, & mint if lucky - sometimes arugula or whatever fresh green is available)

Almost forgot - Adam & Eve on a Raft aka eggs & sausage on pancake - when I'm lazy its egg on a toasted frozen waffle with a little maple syrup YUM! gotta go fry an egg...

Dec 13, 2013
skibumwannabe in Home Cooking

Need family friendly foodie recos for Warren, VT

Had same dilemma over holiday week. my mantra was "Anything but the Den!". We found Big Picture Cafe in Waitsfield. Funky, 2 screen picture show meets small Cafe. They have a wide enough selection to please most and definitely better than the Den. No kids menu per se but enough choices to make everybody happy. Kids had very good burger, blt, and brats & kraut. Tried the chick pea stew (good not great). Wife raved about the mushroom ravioli. Also have steak, burritos, quesadillas, Killer cakes for dessert - chocolate and carrot were tried. I hear they make a great breakfast/brunch, lots of in house baked goods, but never seem to be up that way in the am. Best part is bringing your after dinner beverage with you into theater! Not best food in Valley (as there are a couple of very good spots) but very good family choice - you'll go back to again and again. Always surprised they have first run shows. see

Got a chance to visit Mad Taco again while in valley. Big news they now serve BEER and Margaritas - very good beers on tap to go along with killer tacos. They also expanded into the tiny storefront next door with a couple of picnic tables (hey weren't those out by the smoker next to parking lot last summer?). Bare bones seating at best but still some killer food. Had a very good chicken enchilada. Before x-mas I tried the smoked chorizo tostada with black beans which was insanely good - can't believe I opted for the enchilada most recently - my new year's resolution is to try everything on their menu before the end of ski season - you might think this sounds easy but it is maddening because you always get drawn back to some favorite thing that you can't imagine not having again &*^&%^&%$ - oops drooled on keyboard again.

Better luck next time you visit up there!

Big Picture Theater Cafe
48 Carroll Rd, Waitsfield, VT 05673

Discontinued at Trader Joe's (started 6/19/2011) [old]

Just saw the lentil soup back yesterday in a Mass. store along with another soup which I didn't focus on. - Agree lentil was very good.

Nov 08, 2011
skibumwannabe in Chains

What's a REAL banh mi roll supposed to be like?

Not sure I have definitive answer but in my limited experience, in the Vietnamese banh mi places I've been, I'm pretty sure they are heating/toasting the rolls before making the sandwich - I know at one local stand the banh mi lady is constantly rotating rolls in and out of a small toaster oven but I'm sure it's set to a very low temp as the sandwiches never really feel "hot" (her rolls are very fresh so I've always assumed she's heating it for texture reasons).

I am surprised these baguettes routinely have rice flour although most experts seem to say so? (see Meatn3's post with link to one of my favorite Viet food sites) I always assumed crust and crumb (interior & exterior textures) was very dependent on methods of handling dough and baking (slow rise vs rapid, initial steam vs dry baking, baking temp, etc,)? I think it also goes to what we define as a baguette? Interesting discussion of this in the book "52 loaves : one man's relentless pursuit of truth, meaning, and a perfect crust" by William Alexander where he mentions that the Parisian version can be the Wonder Bread of baguettes (my paraphrasing) with little resemblance to those made in rest of France. I've always found banh mi rolls to be be a little different than what I would call a traditional baguette closer to say a good quality hoagie roll (don't go ballistic yet, read on).

Don't knock those Philly hoagie rolls (all self respecting Philadelphians know from whence the cheesesteak originated). Spent (or misspent?) my youth there. I know the Hoagie rolls are commonly thought of outside the area as soft but that isn't really always the case. There is a lot of variation in Delaware valley on roll crispness with some shops even toasting rolls before or after assembling sandwiches (then it's usually called a "grinder" vs hoagie). I remember a lot of shops parking supply of rolls above or near their ovens. Your allegiance in that area to a particular shop often revolves around the rolls (freshness & crispness key factors). Usually you can't get these same rolls (texture wise at least) in packages - only fresh from bakeries or deli's. While some would call these "Italian" rolls, they are a breed unto themselves; you'd never find them served in any even moderately upscale Italian restaurant.

I think the key similarity with the banh mi discussion is the roll freshness and a community of quality commercial bakers (no we're not talking artisan or hearth baked here) providing fresh product to a bustling sandwich making marketplace. I'm guessing like the Hoagie roll universe there is no one standard but an awful lot of good variations leading hopefully to good banh mi. In my experience best banh mi rolls have crisp exterior with soft interior crumb, but not too chewy - ideally roll should hold up to sitting for a while without getting overly soggy (okay I only know this from the 2nd or 3rd sandwiches I've bought for eating later).

I once had an approximation of a banh mi at a place in VT (to their credit they even called it "banh mi style" sandwich) where they served it on a ciabatta roll and texture was just all wrong - too chewy. I've made mistake of making banh mi at home on soft Italian style rolls and result is too soggy.

for a great Banh Mi tutorial and discussion see

Oct 07, 2011
skibumwannabe in General Topics

Banh Mi Chicken Burger

Great looking recipe! Have been hooked on Banh Mi last couple years and always try to make homemade versions.
Couple of possible variations: Add grated or julienned Daikon (those giant elongated asian radishes) to carrot pickle if you can find it - most Banh Mi shops make it this way (I keep carrots and daikon in pickling liquid in fridge for up to 2 weeks); instead of premixing, squeeze some Sirracha & Mayo directly on roll & spread/mix; add basil +/or mint leaves with cilantro; add fresh cucumber slices or long wedges (seedless or small persian versions are best or seed regular ones).
Caution these are highly addictive sandwiches if you like these flavor combos - good quality, slightly crusty rolls make the sandwich sublime

Jul 08, 2011
skibumwannabe in Recipes

Israeli couscous...I bought it, now how do I cook it?

Always enjoy it but rarely remember to make it. I have had it in restaurants mostly as a side with lamb and fish dishes to soak up broth/sauce of main entree. Yesterday I was in Whole Foods (rare adventure for me) and saw a "Harissa Couscous Salad with Preserved Lemon & Pistachio" in prepared foods case (never delved into their pre-made salads and I'm not usually fan of cold salads until dog days of summer). Looked good and tasted better - not as spicy as the Harissa in title would suggest, more lemony. Hoping I can deconstruct it at home. I notice everyone says to boil isreali couscous. I remember reading a while back that most N.African cooks steam their couscous but think this applied to smaller sized variety, wonder what difference using this method would be? I have a bag of Osem brand in my cupboard so I'll have to give it a try. Also I noticed Trader Joe's is carrying Isreali Couscous these days.

Ingredient label for WF's Harissa reads (leaving out most sub-ingredients): Couscous, Dressing (lemon juice, canola oil, apple cider vinegar, sea salt, black pepper), Preserved Lemons, Pistachios, Lemon Juice, Canola Oil, Harissa, Salt, Pepper

Will probably try to swap olive oil for canola. Would either boost harissa or possibly add cumin, or sumac or zatar seasoning as future variation.

May 06, 2011
skibumwannabe in Home Cooking

Extra Leeks !

Next time you get leeks, If you still have the tops (tough green parts), save them for making stock (whenever I get a bunch I chop off the very green parts and throw in freezer bag to save for my veggie or chicken stock). If you are a guerilla gardner like myself and you get a bunch with good roots you can cut about half inch above roots and transplant to garden (keep adding soil around base as it grows to blanch stalk or sometimes I use a thick mulch of straw/hay to keep them cleaner). Eventually it will grow back into a full size leek and either flower (I let some of my leeks go to seed every year so I have a steady supply) or sprout side shoots (actually like a shallot it forms new "bulbs" or stalks which you can then divide & replant next season). I often will brown chicken parts in olive oil, then smother in leeks with some white wine and chicken stock, add whatever fresh herbs (thyme is good here) are on hand, and finish with an oven braise . Serve over rice or noodles. Enjoy!

Apr 14, 2011
skibumwannabe in Home Cooking

Good Food in Sugarbush, VT.

Just wanted to chime in with a big recommendation for Mad Taco's located in Village Square in Waitsfield by Mehuron's market - - I've tried over half dozen of their items and I just keep wanting to go back. A huge surprise hidden away in Mad River Valley. One of the biggest draws is their self service selection of salsas. They usually have at least a half dozen or more unique, fresh house made salsas in numbered squirt bottles with a whiteboard telling you the ingredients and heat rating - from traditional salsa verde to habanero carrot and whole bunch in between. These guys are specializing in porcine goodness by putting the big smoker out front to good use (they even sell house smoked meats like bacon and bacon wrapped pork loin by the pound). Their Carnitas, al pastor, achiote chicken, and pork belly tacos are crazy good - fresh ingredients made to order with good attention to detail - make sure to put the salsas to good use. If you are expecting Taco Bell then you will be sorely disappointed as they use doubled up soft corn tortillas for their tacos (2 tacos per serving). This past weekend was first time I saw a "beef" option (being vermont it was of course local & grass fed) on menu but I was swayed by the "pork belly confit" taco special even though I walked in intent on a tasty vegetarian option (was going to have tasty roasted squash + black bean taco). Also offer seitan option for vegetarians. Tried a carnitas sandwich for the long ride home which was very good but I had to pull over as it was not a drive & eat option. Tortilla soup was very good and when I asked if they ever made black bean soup they said no problem as they usually have all needed ingredients on hand - just call ahead. Bought a green chile tamale to reheat at home and it was very good. I've seen a lot of people getting the fish tacos and will have to try them despite my psycho aversion to buying fish more than an hour from the sea. They have a few kids options like cheese quesadillas & pizza. The quesadillas are made with real oaxaca melting cheese. Still have to try their cuban sandwich and burritos. Unsure of combining Kimchi & smoked pork in a taco but I'm willing to give it a shot with these guys. Make sure to check the specials, there is always something interesting. Not cheap prices but high quality ingredients. Not much in the way of seating or atmosphere and it is not "fast food" so if there is a crowd expect to wait - it's all about the food.

The Mad Taco
2 Village Rd, Waitsfield, VT 05673

variations of pesto?

You're right under a strict definition of "pesto" as blended sauce of chopped herb (or something green or vegetable-like as discussed), nut, allium (ramp, shallot, garlic, whatever), oil, salt & pepper and probably cheese (and for those real risk takers maybe an acidic component). If you remove any one or two elements (or add elements) then you could ask are you still talking about a pesto? One of the better simple recipes can be found at

I was thinking more along the lines of a light alternative as original post alludes to and since fish was mentioned it was a natural stretch - also the spinach fills the missing green requirement. I guess in haste I left out my unwritten thought which was a simple addition of parsley (or chervil) and shallot to the walnut sauce and there you go back into the safe land of pesto-like with a lighter flavor. Sometimes when you reach deep for just the essence of a dish you lose some of its essential parts, it is not for good or for bad, or right or wrong but just variation and creation. btw like the addition of salty cotija with pepitas and cilantro in your variation.

Now if we are talking garlicky, salty, green sauces without nuts , I'll opt for the chimichurri route any day whether as marinade, topping, dipping sauce, or whatever !

Jan 31, 2011
skibumwannabe in Home Cooking

variations of pesto?

This summer I tried a Romaine Pesto (much lighter then usual) recipe from the Smitten Kitchen blog which used a Gourmet recipe. It was part of an egg stuffed tomato recipe but would also go well with fish. See recommend you thoroughly dry the romaine before processing.

Another light variation is a Jacques Pepin recipe (from his "Cooking with Claudine" book) where he tops scallops steamed on a bed of spinach with a pesto like sauce of walnut, lemon juice & rind, olive oil, salt & pepper. A simple, quick recipe in which you get great results with minimal effort.

Jan 31, 2011
skibumwannabe in Home Cooking

Tortilla Chip Crumbs Come in Handy

Best thing in the world is to mix them in with your chili- just like crushing crackers into your soup. (I'll even save dregs from a few bags worth just for this reason) Make a moister, soupier chili than usual and mix them in along with some cheese to thicken it up.

Another good use is to grind them up in food processor (or crush in sturdy baggy with rolling pin) and use in place of bread crumbs for fried chicken. I'll make oven fried cutlets like this and top with salsa and a little shredded cheese for last 5 to 7 minutes just till salsa gets warmed and cheese melts. Also lightly ground up they make a good casserole or gratin topping.

As for the migas/ chilaquiles mentioned above I prefer to use my stale soft corn tortillas cut into strips & briefly fried in a little oil then remove from pan, saute onion, jalapeno, + whatever other veggies +/or meat you want, add eggs & cheese, mix it up, return tortilla strips to pan mix them in and finish with salsa +/or cilantro - it's a beautiful way to make hearty meal with just few leftovers.

Jan 31, 2011
skibumwannabe in Features

What to do with leftover buttermilk?

Another lean option is Buttermilk Roast Chicken from Nigella Lawson where you marinate chicken (she uses drumsticks but any parts or even a whole split will do) in combo of buttermilk (ratio is about 2 cups buttermilk to 12 drumstick or about 2-3 lbs parts), veggie or olive oil, crushed garlic, salt, pepper, ground cumin, and maple syrup, mixed in a freezer bag (you can pop it in freezer at this point or usually I make a double batch, marinate overnight and freeze unused half). Then shake off excess marinade, drizzle a little more oil, roast in shallow pan/roaster for about 30 mins at 425° (I usually go a little longer) with or without skin. Results in a juicy chicken with nicely browned, almost charred splotches. Makes for greet leftover roast chicken. Suggest roasting with skin on and pull skin after it's done (if you can resist eating it).

Variations - grill it ; substitute curry powder for cumin (ditto for ground coriander); sub garlic powder for garlic +/or add onion powder; sub balsamic vinegar (even better if you've boiled some down to a syrup & cooled to room temp) for the maple syrup; add hot pepper to marinade (sauce, dried, cayenne, whatever) to taste.

Jan 14, 2011
skibumwannabe in Home Cooking

what to do with radishes??

One of my favorite toppings for tacos is radishes (thin match sticks or sliced) tossed with salt, pepper, & tiny bit of olive oil and lemon juice or cider vinegar - also great in wraps this way - good crunchy foil to creamy avocado - and tossed this way with cilantro topping enchiladas after they're cooked

Feb 23, 2010
skibumwannabe in Home Cooking

Potatoes to serve with Chicken Parmesan?

I've noticed a few restaurants in my time that opted for serving a simple oven roasted potato with such Parm dishes - usually just wedges or thick rounds of potato tossed in Olive Oil, salt & Pepper, occasionally with a pinch of thyme and roasted till golden. I'm guessing this lighter approach is to balance richness of Chicken Parm - Have been served Garlic Mashed with Chicken Parm and various Marsala dishes and find it is tooo heavy of a combo unless your trying to bulk up.

Another option might be a Swiss style Rosti potato which is like an alpine crispy potato pancake Simple dish with hidden pitfalls - done right it is yummy, served a lot with steaks, awesome with fried egg - done wrong it is a greasy, soggy, bland mess - trick is in method, grate the potatoes and press them dry with towels (this is key to prevent sogginess) many recipes precook potatoes but I've gotten okay results without precooking (precooking and resting results in drier product - great use for leftover baked boiled or steamed potatoes), whether to add anything beyond salt & pepper is personal choice (most time I've had it, it was pure potato) but few would argue with a little onion (have used grated to good effect here but only with cooked taters as onions raise moisture content). Then it is question of pan, heat, and fat - know some who swear by non-stick and others who say only use cast iron (convenience of non-stick helps prevent ending up with burnt hash browns), control of heat is important, you need to get it crispy browned without burning. Your frying fat of choice usually comes down to olive oil or butter (have seen several recipes swearing by use of clarified butter or ghee which is a restaurant chef trick to get higher heat with less burning) but know of folks who've gotten good results with chicken and duck fat. Goal is to have enough fat to coat pan, get pan nice & hot, prevent sticking but not so much you cross line into deep frying. This is where nonstick will help and I'm fan of 50-50 oil-butter. Most recipes call for covering pan while cooking and some say flip as few times as possible - I slide it onto plate to make flip easier. Don't let this long blahblahblah scare you off - done right Rosti rocks and most difficult part is getting potatoes shredded (precooked if you can) & dried. It is perfect example of a couple ingredients making something beyond what you'd expect. Worst case scenario is instead of crispy potato cake you get something like hashbowns (still pretty good in my book).

these links popped up on google - it's like good mashers there are a lot of different ways to get to a good final dish

Feb 23, 2010
skibumwannabe in Home Cooking

My review of trip to Waitsfield/Warren/Sugarbush

Another perspective with more recent visits.

This is our third year in Mad River Valley (MRV) for ski season and have just started to venture out to more restaurants in area as our eldest is now able to do some babysitting. While I'm no Michelin guide reviewer, I cook a lot and can tell good food from so-so food. My view on restaurants near ski resorts is usually you get over priced and mediocre food, so normally I set the bar lower when we go out and tend to cook in more up North. Nicest thing we've discovered in MRV is standards are a little higher as it seems to be a foodie haven (unfortunately prices are still high).

Green Cup in Waitsfield (right by covered bridge) Just got to visit for 1 st time after many strong recommendations from friends who rave about their breakfasts. Went for dinner 2 Sunday nights ago and it was very,very good and rates with some of the better small Boston restaurants (in both quality and price). It is a small place (maybe a dozen+ tables) and only open Sat, Sun, & Mon. nights for dinner. Brief but eclectic wine list ( after selecting a white I commented on rarity of an Austrian Rose - sold by bottle but they offered to open one and sell me a glass - quality, dry wine) with several good beer choices (even had hard cider option). Wait staff was friendly and attentive (waitress caught a kitchen mistake and quickly produced a missing puree for one dish). Food was well balanced, tasty, and interesting, our portions were ample enough but could see where some smaller plates might not be satisfying enough for some. All in all, some of best food I've tasted in valley, disclaimer in that I've only been here once and have never been to Pitcher Inn.

Common Man - on German Flats Road couple of minutes drive from Sugarbush (Dinner Tues-Sat) is rock steady, good quality, great subdued atmosphere. Perfect for "romantic dinner" but not so precious that you wouldn't go back just about any night. I have to confess I've only eaten at the bar (not a good planner - they are always booked by time I call) which is at one end of this massive converted barn with a big old fireplace hearth at other end. Last time (just before New Years) I had the Lobster Risotto which was rich but very good. Was extremely jealous of my Wife's Wild Mushroom Ravioli (sauce was excellent) - beet salad also excellent. In half dozen visits haven't had a bad plate. Very good food (not most innovative) and in great atmosphere.

Chez Henri - Considered a good old French standby in a funky location right by Sugarbush mountain. In my mind definitely not best in area but has solid core of fans. If you are looking for some French Bistro fare this is the place . I had a disappointing lunch last year (made mistake of ordering a special which was a hearty pork stew with whipped potatoes but most of the chunks of pork had what was the consistency of undercooked pork rind attached - massive turn off). One of my sons had a burger which he said tasted "funny" but fries were very good ( think they tried to sneak in some onion and a splash of wine on a sauteed burger but what else would you expect in a French Bistro). Was there with a big group a couple of Fridays ago for dinner and have to say food was much better, I had the Duck (chose other sauce - not the fruit one) which was excellent (legs were done confit style and breast seared perfectly) sides were okay but, cold, small and forgettable, the wife had some eggplant dish which she said was only so-so. Tablemates nearest me had a roast Elk special (he was a beef guy - said it was good but his portion looked small and he was soon eyeing everyone else's plates) and the steak (which got good reviews). Table had ordered some cheese fondue for appetizers which I usually like (everybody else at table seemed to like it) but this had too much of a "wine" taste for my likings (I like a more Swiss/Austrian style - years ago there was a great Swiss restaurant in downtown Stowe , VT, will have to check that out again


Mint, a Restaurant/Tea House which specializes in Vegetarian Vegan food fills location where Spotted Cow in Waitsfield (close to Green Cup) once was . They have small menu but post recent specials on their blog at , while I like to eat my veggies, I'm no vegetarian by any stretch of the imagination but I've got to try this place as it seems to have interesting food and gets the whole MRV "funky back to earth VT ex-hippies meets NY Beautiful Styling People" vibe (yes it sounds oxymoronic but that's the deal in them thar hills where Bogner chic meets duct taped puffy jackets on some of the best slopes in the east


Big Picture Cafe in Waitsfield is the perfect dinner & a show (or live music) location. Went expecting first run movie (only place in valley to see one) and tolerating mediocre food - boy was I surprised - really good food with wide family friendly yet funky selections, killer baked goods & desserts and could bring coffee & dessert into theater (more like a lounge with couches and extra chairs when they fill up). Reminds me of some of the high end retro diner places which have become so popular. Just like MRV a combo of local comfort food with a few exotic options. Can't wait to get back but not always showing family compatible movies - will go back just for food though.

Go to American Flatbread at Lareau Farm on Rte 100 between Warren & Waitsfield for some of the best flatbreads you'll ever taste (cheese is $13, everything else $15-$20) made right in front of you in a giant wood fired oven which sits center stage in middle of very bare bones barn like restaurant (it is their production facility during week to make frozen flatbreads which you can buy at Shaws for $10). Only open Friday & Saturday 5:00-9:30pm and "don't take reservations" but start taking names at 4pm (if you want your choice of times get there by 3:45). As earthy-crunchy (thank god not Vegan) as you will find in a thriving business. If you have to wait for your table you can get a beer, wine, or hand crafted soda ("No Coke, No Pepsi!") and on nice nights hang out by the fire pit outside (bundle up & don't forget the gloves - that applies until almost June). Save room for the "Warmed in oven" Apple Pie with ice cream it is killer - kind of cool seeing your order get put in oven right in front of you.

Good choice for Soup and Sandwiches at lunch is Easy Street Cafe on Rte 100 between Warren & Waitsfield (attached to Purple Moon Pub) Been many times for lunch & never had a bad sandwich or soup here, they also do breakfast and dinner (ambitious menu gotta try soon).

Egans Pub in waitsfield - okay family friendly bar/restaurant, a couple of notches above standard burger joint, definitely try to be more ambitious with some successes but again pricey (more of a disconnect on price-value spectrum). Have had burger (decent) mussels (pretty good - not enough bread for sauce mopping) and goulash (okay but better version served at Castlerock Pub at Sugarbush).

Terra Rosa on lower end of Sugarbush Access Rd. is a newer (in old space) restaurant . I have only tried once last summer but had an okay rack of lamb with decent risotto (slightly too charred) not sure it was anywhere near worth $27 My only concern was price seemed high & they didn't seem to have enough kid options to bring family (pasta& meatball for $16 seems a bit out there and only other "safe" choice was the $13 cheese pizza)

Can't go wrong with sandwiches and breakfast sandwiches/burritos at both Paradise Deli (Philly Steak and Philly Chicken are very good) on Sugarbush Access Road (no seating except picnic tables outside in nice weather) and Warren Country Store (excellent smoked salmon/Boursin sandwich "Smoke on the Water" and killer baked goods) on main drag in middle of tiny Warren (very Norman Rockwell location - limited indoor seating great deck over river in nice weather).

Good resource for area restaurants is following B&B page which has some local knowledge and seems to update frequently