Vermont Winter Vacation Guide 2008 - (Page 10) Vermont: Worldly Cui If you think Vermont is cows, maple syrup, and postcard scenery, you’re right. The Green Mountain State is not only a spectacular outdoor playground, but it’s also home to a plethora of ethnic eateries. Whether you have a hankering for classic Chinese potsticker dumplings, hand-cut bistro French fries, or you’re craving a slice of stone-baked New York-style pizza washed down with a cold beer, Vermont offers it all. Spend your day working up an appetite on snowy slopes, aim your camera at our winter wonderland, dip your toes into a warm spa tub, or stroll through an out-of-the-way antique shop. Then spend your evening sampling one of the many international flavors of Vermont. PONCHO'S WRECK TACO Poncho’s Wreck: Wilmington Poncho’s is a southern Vermont landmark, in business since 1972. If you’re looking for eclectic décor that tells a story, and good old American steak and seafood with a smattering of Mexican selections, be sure to stop in for lunch or dinner. Poncho’s occupies two floors of this 1854 landmark building. Replicas of old ships hang from the ceiling with a stuffed sailfish Poncho caught in Acapulco years ago. An extensive collection of NASCAR memora- bilia graces the stairwell, making Poncho’s Wreck a delight for the eye as well as the palette. Warm your stomach with a taco or burrito platter and a frosty margarita. Warm your heart at this lively, family-friendly establishment catering to appetites of all shapes and sizes. Try Poncho’s world famous fried artichoke hearts. Presented in a sizzling skillet, this garlicky delight is a meal in itself. Colatina Exit: Bradford Located just off I-91 in downtown Bradford, is this charming Italian gem. Walk in the front door and you’ll be transported back in time to a cozy authentic Italian dining experience complete with checkered tablecloths, candles in chianti bottles, an old PONCHO'S WRECK $1000 ARTICHOKE HEARTS 4-5 CANS ARTICHOKE HEARTS WITHOUT MARINADE 1-2 EGGS, BEATEN (EGG WASH) APPROXIMATELY 3/4 CUP UNSEASONED BREAD CRUMBS FRYING OIL BUTTER 2 CLOVES FRESH GARLIC, MINCED BREAD Squeeze liquid out of each heart and drain on paper towels. Roll each heart in egg wash, then roll in bread crumbs until well coated. Deep fry for one to two minutes until lightly browned and slightly crisp. Melt butter (use your judgment as to how much) and garlic in a small, individual sauté pan. Sauté hearts for two minutes in the garlic butter, basting each heart and taking care not to burn the butter or garlic. Serve in the pan with French or Italian bread. Makes one to two servings. 10 Vermont Winter Vacation Guide 2008 COLATINA EXIT'S ANTIPASTO SALAD www.vtchamber.com http://www.vtchamber.com
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