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(11/13/14 3:47am)
The new and improved Middlebury Marquis opened just last week. In addition to two revamped movie theaters, the Marquis also opened Middlebury’s first Southwestern restaurant. At first we were skeptical of a Southwestern restaurant located inside a movie theater. You usually just don’t put the Hunger Games and burritos in one venue. However, after going to the Middlebury Marquis Theater on Main Street, our suspicions were discredited.
The first thing we learned when we entered the Marquis movie theater was that they served Southwestern food, not Mexican food. “Southwestern food is Mexican food with an American flair,” Mady Despins ’15, a Marquis employee, said when asked about the difference between Mexican and Southwestern cuisine. Southwestern food still includes the spices and the flavor of Mexican food, but also incorporates other ingredients. The added ingredients include pesto, pineapple, and Gouda, things you may not traditionally associate with stereotypical Mexican food.
We got a taste for these added ingredients when we ordered the Vegetable Burrito and the Quesadilla Rustica. The Vegetable Burrito included an array of flavors including cilantro and chipotle braised cabbage. We have to say our favorite part of the Veggie Burrito was the quinoa. It was unexpected for a burrito, but it gave it a lighter and fresher feel than a regular burrito with heavy cream sauces and rice. The lighter burrito made it so we were able to down it an hour before practice and finish sprints without throwing up. Success!
The Quesadilla Rustica came with the option of adding carnitas, pollo, or carne. We decided to try it with pollo (pollo is chicken, for all of you non-Spanish speakers). The Quesadilla Rustica also came with roasted peppers, black beans, and cheddar cheese. The best part of the quesadilla was the cilantro pesto. It really distinguished it from the average quesadilla you would make at Proctor or order from the Grille. Another differentiator between Marquis’s quesadillas and other food venues is their original ingredients. They have incorporated items such as carrot habanero sauce as well as ingredients of chester cilantro and jicama.
We know many people that drive 45 minutes to Burlington to go to Chipotle, and after eating here we have to say the drive is no longer worth it. This restaurant serves a different style of food than Chipotle’ s cuisine, but the spices and flavors satisfy the taste buds the same way that Chipotle does.
Another added benefit of Marquis is that you can order at the countertop and then take your food into the movie theater. Therefore the next time when you think your most entertaining option for the night may just be sitting in your bed watching Netflix, think again. If you’re not already convinced, the food is cheaper than most popcorn at movie theaters. The prices at the restaurant range from four to ten dollars. Popcorn averages at about 7 dollars at a movie theater. You can also opt for take-out if you don’t want to see a movie or don’t have any friends to go with.
The combination of price, entertainment and really good southwestern food makes this a place you need to at least try … we have a feeling this may become your new favorite Middlebury eat-out spot.
(10/22/14 11:26pm)
Have you ever gotten to Proctor minutes after they’ve made the dreaded change from breakfast to lunch? We have and have not been happy about it. Luckily we have found a place that understands our love for breakfast food past 10:30 am. 3 Squares Cafe, located in Vergennes, Vt. serves breakfast until 3 pm! Not only does this café serve seven hours of breakfast, but also the breakfast menu contains irresistible items such as “Green Eggs and Ham,” and “Peach and Granola Buttermilk Pancakes.”
Breakfast until three isn’t the only example of 3 Squares ability to satisfy cravings. They also have a Taqueria Menu that is served every Thursday, Friday and Saturday. Imagine Mexican Night at Ross three days a week! There are also some added benefits of venturing off-campus for some Mexican food. First, the Taqueria menu offers a Pork Taco that contains pork, avocado and goat cheese. Second, the Taqueria menu has the luxury of having avocado. Third, the line is not out the door!
Although it was not Mexican, we did have a great lunch at 3 Squares. We tried the Roasted Tomato & Broccoli Rabe Panini which was even better than the classic tomato-mozzarella Panini. We also tried the
Baby Spinach with Champlain Orchard’s Apples salad. We were attracted to the item mostly because it came with Maple Balsamic Vinaigrette, one of our favorite items in the Middlebury Dining halls.
Unfortunately, we were underwhelmed by the simplicity of the salad. There weren’t many tastes or textures compared to other items on the menu, and we regretted our decision.
Luckily, Linley Shaw ’17 came along with us on our outing and intelligently ordered off of the Daily Specials Menu. Every day, Three Squares offers several unique specials that excite taste buds. Many of these specials contain local ingredients. Linley ordered the VT Apple and Bacon sandwich with Local Triple Creme Cheese. The fresh ingredients of apple and cranberry gave the sandwich a fresh fall taste, and the copious amount of bacon made it unforgettable. Unique sandwich options like this are what make this café worth going to.
In summary, 3 Squares is a MiddKid’s dream: it offers breakfast until 3 p.m., an entire Mexican menu and sandwiches that consist of bacon. To top it all off, prices don’t exceed $12. What more could a Middlebury student want?
By Olivia Jurkowitz and Lauren Berestecky
(10/01/14 11:28pm)
Bristol Bakery, located at 16 Main Street in Bristol, Vermont, encapsulates the classic rustic Vermont atmosphere.
The bakery is set in the charming town of Bristol, where it is not uncommon to see an old-fashioned station wagon roaming the quiet streets. The bakery reflects the timelessness of the town in both appearance and menu options, which are written in colorful chalks against a blackboard. Employees take orders at the front desk on paper pads, which are then slung back on a zip-line to the kitchen. The tables are made of unfinished wood, and sun streams in from the large windows that line the bakery’s entrance. Doug Harper, the owner of the bakery, described it as a place with “funky Vermont charm.”
Neither Doug nor his brother Kevin (the co-owner) had any experience in the food industry until Bristol Bakery. How do a semi-retired owner of a natural cosmetic company and a retail seller become owners of a bakery in Vermont? While in semi-retirement, Kevin Harper was approached by two women in 2006 to invest in their bakery. He agreed, but when one of the women left Kevin became the owner. He enlisted his brother, Doug, for help in 2006. Doug says that he takes care of the nuts and bolts of the restaurant, whereas Kevin adds the community flair that makes their bakery so popular.Once Doug mastered the logistical aspect of the restaurant, he began thinking about expansion.
At first the bakery only sold baked treats and hot drinks, but it now serves breakfast, lunch and brunch on Sundays. This past Sunday, we seized the opportunity to taste their brunch. We brought along Anna Kenyon ’16, a frequent Bristol Bakery attendee. Anna ordered the Trail Cakes – pancakes with a Vermont-esque infusion of bananas and granola. To our surprise, the Trail Cakes came with several added sides. Anna explained that all options on the brunch menu come with locally roasted coffee or organic tea, a basket of freshly baked mini-pastries, home fries and fruit salad. Because of these special items – and the fact that it’s only available on Sundays – the brunch menu is Bristol Bakery’s secret gem. Anna’s other favorite options are Salmon Benedict (Eggs Benedict with goat cheese and avocado) and Morning Flatbread (Thin-crust pizza topped with Vermont sausage, spinach, mushrooms, local eggs and Parmesan sauce).
While we fell in love with their Sunday brunch, Bristol Bakery is a great go-to spot any day of the week. One of the more creative dishes we sampled was the Chicken Tacos, a spicy dish due to the ranchero sauce served with house-made roasted veggie salsa and Kale Caesar Salad, a healthy twist on the traditional Caesar salad. They also offer classic Paninis, sandwiches and salads that you’d find at most local cafes, but at Bristol Bakery all of the bread is fresh-baked. We also sampled the blueberry pancakes and the challah French toast. Since we argued over which we thought was better, take our advice and just order both! Finally, they also offer a variety of egg options, including make-your-own scrambles and omelets.
Every item on the menu is available for under $10 dollars! The only exception to this is Sunday Brunch, which is fixed at $11. However, with all of the sides, it ends up getting you more bang for your buck. If you bring your Middlebury I.D., you will receive a coupon for a free treat. What are you waiting for? If you need to avoid your awkward Saturday night hookup in Proctor on Sunday mornings, Bristol Bakery is a short drive away!
By Olivia Jurkowitz and Lauren Berestecky
(12/04/13 2:51pm)
Coming off a huge state championship victory, Middlebury Union High School football coach Dennis Smith is grateful for many things. Every year, Smith and his players set the goal of being crowned state champions. In Vermont’s Division I, it is a difficult goal, but not out of reach.
Smith believes in the value of hard work and drills his players in fundamentals every single practice. “Winning is not fun, winning is work, but winning a state championship is fun,” Smith said.
From tackling technique to footwork, Smith makes sure his players are experts in the basics. Although Smith sets out to win the State Championship every year, he doesn’t place all emphasis on that title, which is perhaps one of the reasons he is so successful as a coach.
Smith knew that he had a special group of kids this year from the beginning of the season. From merely an athletic standpoint, Smith has never had a team that had so many players able to play both offense and defense.
“We were the smallest team on the field every week, but we had the speed and quickness,” Smith said.
On top of the team’s work ethic and athletic ability, the team had strong leadership from not only the seniors, but also the underclassmen. After analyzing a team’s strengths, it is common to also assess their weaknesses. However, when Smith is asked about his team’s weaknesses, he takes a different approach.
“ I really look at myself when I see a weakness in our team,” Smith said. “If a kid is struggling mentally or physically, I ask myself what am I as a coach doing wrong.
I ask myself how can I differ my approach so that the kid will understand easier.” When Smith sees his team struggling, he looks at it as a coaching challenge rather than a weakness.
Smith’s interest in coaching as a career began during his time at Norwich University, where he majored in physical education. As a freshman, he played both football and baseball. He then decided not to continue football after his freshman year, but continued to play baseball throughout college.
After college, Smith eagerly accepted a job at Middlebury Union High School, his alma matter, as a substitute teacher as well as a student coach.
“I caught the coaching bug during my first coaching job and have had it ever since,” Smith said.
Smith is not the only Middlebury Union graduate that caught “the coaching bug.” All nine coaches in the Middlebury Union High School program, which includes a freshmen, Junior Varsity and Varsity team, were graduates of the high school.
Although the coaches are divided into three at each level, they have all their meetings together in Smith’s office. The coaching group is very close. In fact, according to Smith, his office resembles more of a “hangout spot” than an office. Smith has a unique chair for each member of the coaching staff in his office and he even keeps a fully stocked fridge behind his desk. While the coaches did not all graduate the same year, they still share the bond of being Middlebury Union alumni.
Another important Middlebury Union graduate in Smith’s life is his wife. Smith and his wife attended the high school at the same time, but did not know each other. They attended different colleges; Smith graduated from Norwich and his wife graduated from the University of Vermont.
They couple met after college when they both returned to their high school as substitute teachers. Smith and his wife now have three children, two of whom attended Middlebury Union High School.
Smith attributes his success in his coaching career to “good kids, good community, good assistant coaches and a great wife.”
Interestingly enough, all of Smith’s keys to success have originated in Middlebury, Vt. The town has given Smith many great opportunities, and Smith has given back tremendously, both on the field as an excellent coach and as a strong role model off the field. Middlebury Union High School is lucky to have Coach Smith at the helm.