KITCHEN COLLECTIVE

6 chefs. 6 nights. 1 Kitchen. Every week.

Our kitchen is an incubator for the best new chefs in Vermont. Try anything from juicy smoked bbq to oysters to house made ramen.  Every chef is talented. Every chef is different.  Stay tuned for extended hours later this winter/spring AND for a 7th chef to join the collective! Check out this week’s menu below and feel free to call with any questions. 802.540.0406

Sunday: New Orleans Champagne Brunch

brunch
MENU 4/20/14

Crab Cakes Benedict 14.00
crab cakes topped with poached eggs and hollandaise

Muffuletta Omelete 12.00
provolone, capicola, olives

Cheese Omelete w. Grit Cakes 10.00

Po Boy Breakfast Sandwich 13.00
roast beef, french fries, fried egg, lettuce, tomato on poboy bread

Chicken & Biscuits 9.00

Shrimp and Grits 13.00
cajun shrimp with buttery grits

Pecan Pie with Fresh Whip Cream $5.00

DRINK SPECIALS!

$2 Champagne
Grapefruit Mimosas
Champagne Sangria
Bloody Mary Bar (customize your own! including choice of infused vodka)

 

AND! While you wait for a table…
$2 Brunch Punch special
$2 Biscuits and Gravy

ABOUT

Until Next Time and ArtsRiot team up to bring you a real brunch party.  We want brunch not to be long grueling lines and packed dining room.  The whole experience should be relaxed and FUN!  We are brining in our friends to DJ and play music. While you wait for a table we are offering $2 Biscuits and Gravy along with special drinks including the $2 Brunch Punch.  When you sit, everyone gets hot biscuits and fun drink specials like Hurricanes and a Bloody Mary bar- where you can customize your own bloody mary with choice of infused vodka, pickled vegetables, and spices.  And, throughout your meal, offer the $2 champagne brunch special!  Of course, there will be amazing cajun brunch cuisine by Until Next Time.  It’s a real brunch party- New Orleans Champagne Brunch.

Until Next Time: Big Easy Mondays – N’awlins’ eats in the #btv

BigEasy
MENU 4/14/14

Pork Loin with Spinach Bacon Pie 14.00

Shrimp Etouffee over Rice 12.00

Red Beans & Rice w/ Beer $8 (Every Monday Special)

Pecan Pie $5

Bread Pudding $5

ABOUT

Kevin and Tara met in New Orleans where they loved, lived, worked and cooked for 10 years.  Transplanted to Burlington they have worked in well known establishments, Bluebird Tavern and Hen of the Wood, but when at Artsriot on Mondays, and (soon Sunday Brunch starting April 6th) they use their culinary experience to cook from the soul and serve up New Orleans cuisine to Vermont.

Tuesday: Wild Card Night!

wildcard
Tax Day 2014

Menu 4/15/14

This Week’s Wild Card Chef is 400 Pine

Olde English Pub Food

$5   Chips, Malt Vinegar Mayo

$8   Toad in a Hole w/ Bubble & Squeak

$10  Bangers & Mash, HP Gravy

$13  Fish & Chips, Mary Rose Sauce

$9   Spiced Beef Butty, Horseradish, Pickles

Sides $4   Bubble &  Squeak

Yorkshire Pudding w/ HP Gravy

$5   Apple Cake w/ Golden Syrup

ABOUT

On Tuesday’s there will always be a Chef, or Chefs showing off their culinary prowess’s. You won’t want to miss this. This week: Tommy from Hand Made Food and Kevin from Until Next Time are teaming up,tossing pies and frying wings!

Wednesday: The Hawker Stall

Soup
This week Happy Taco is filling in for Hawker Stall, making homemade Tacos!

Menu 4/16/14

$3.00 a Taco

$8.00 for three Tacos

Tacos of the night:

Pork Carnitas 

Chipotle Chicken

Potato Poblano Corn

ABOUT

Jeremy Bernozzi: “After traveling around Asia extensively, and spending a year teaching in Chengdu, China,  I became a convert of Asian food culture–and particularly, the mind-boggling diverse world of street food. I’m hoping to introduce people to some of the great foods that I’ve encountered around the world, but can’t find back home.”

Andrew Burke: “Born and raised in Burlington, having graduated from the Culinary Institute of America and Cornell’s School of Hotel Administration, I’ve worked across the country and across the food industry with everyone from Cornell Cooperative Extension, to the ChefStable Group in Oregon, and most recently at Misery Loves Co.  I returned home to Vermont to continue exploring my love of local foods while having fun and incorporating the Japanese sense of balance.”

Thursday: Southern Smoke VT

ThursChef
Champlain College Gaming Event Closed to the Public 4/17/14

Sorry! We are closed for Champlain College’s art opening for their graduating seniors gaming class.

ABOUT

It’s hard to believe we’ve been food trucking for four years now.  There has been rain, wind, bugs, Mothra, and some folks so crazy it was like looking in a mirror – and that was a good day.  The greatest joy has been bringing our Southern flavors to you good people of the North.  So before I get choked up with emotion or sap, you best come see what I’m talking about.

Southernsmokefoods.com, fireandknives.wordpress.com

Friday: 400 Pine

FriChef
400 PINE

Menu 4/18/14

$5   Steak Fries

$8   Poached Egg, Spring Shoots, VT Blue Cheese, Spiced Walnut

$9   General TSO Chicken Sandwich, Napa Cabbage, Pickled Chili

$10 400 Burger, Sesame Bun, Cheddar, Clown Sauce

$9   Veg Ruben, TVP, F.F.F. Kraut, Tarentaise, 10,000 Island

$5   Apple Cake, Maple Cream

ABOUT

400 Pine is headed by George Lambertson.  George an original South Ender has 20+ years of culinary experience. We look forward to cooking for our friends and neighbors from the South End and beyond. Its Friday night come grab a freshly ground burger and some crispy steak fries from the South End original.

Saturday

handmade-food
400 Pine

Menu 4/19/14

$5   Steak Fries

$8   Popcorn Chicken, Chipotle Buttermilk

$10  400 Burger, Sesame Bun, Grilled Onion, Gouda, Dijonnaise

$7    3VT Cheese Melt, IPA O’ Rings, Grain Mustard

$6    Candied Banana Split

ABOUT

Handmade food is run by Tommy Winrock.  He and his crew have been cooking up dishes from around the world for 20 years.  Always handmade from scratch!  Recipes that are tried and true!

FEATURING

Kevin and Tara met in New Orleans where they loved, lived, worked and cooked for 10 years. Transplanted to Burlington they have worked in well known establishments, Bluebird Tavern and Hen of the Wood, but when at Artsriot on Mondays, and (soon Sunday Brunch starting April 6th) they use their culinary experience to cook from the soul and serve up New Orleans cuisine to Vermont.
It’s hard to believe we’ve been food trucking for four years now. There has been rain, wind, bugs, Mothra, and some folks so crazy it was like looking in a mirror – and that was a good day. The greatest joy has been bringing our Southern flavors to you good people of the North. So before I get choked up with emotion or sap, you best come see what I’m talking about.
George an original South Ender has 20+ years of culinary experience, including local favorites; Smokejacks, Pistou and Kitchen Table Bistro. Our focus is on traditional classics with a 400 Pine twist. We pride ourselves on our relationships with local farmers, producers and growers. 400 Pine looks forward to inviting guest chefs to come cook with us. It’s Friday! Come on down to ArtsRiot and check us out!!
Handmade food is run by Tommy Winrock. He and his crew have been cooking up dishes from around the world for 20 years. Always handmade from scratch! Recipes that are tried and true!
Jeremy Bernozzi: ``After traveling around Asia extensively, and spending a year teaching in Chengdu, China, I'm hoping to serve and introduce of the great foods that I've encountered across the world, but can't find in Vermont.``

Andrew Burke: ``Born and raised in Burlington, having graduated from the Culinary Institute of America and Cornell's School of Hotel Administration, I've worked across the country and across the food industry with everyone from Cornell Cooperative Extension, to the ChefStable Group in Oregon, and most recently at Misery Loves Co. I returned home to Vermont to continue exploring my love of local foods while having fun and incorporating the Japanese sense of balance.``

KITCHEN EVENTS

Apr
28
Mon
Dead Phantom Dinner @ ArtsRiot
Apr 28 @ 7:00 pm

dead-phantomGrateful Dead and Great FoodThe concept for the next Phantom Dinner has come to fruition with the help of a variety of distorted cohorts (fondly known as the Ship Of Fools)… Ready for it?

Dead Phantom

A meal of dishes inspired by songs, sounds, and reminiscences of the Grateful Dead. There was no shortage of ideas, concepts, and crazy ass dishes, so we’re making it happen.

This one will be pure, unadulterated fun. We’ll make it into a true foodie experience, but a tie dye t-shirt should be de rigeur for attire.

Menu…

1. Anthem of the Sunchoke
cream of sunchoke soup w/roasted brussel sprouts, pickled carrot, chili pumpkin seeds

2. Lettuce Sing Your Blues Away
iceberg wedge w/oven roasted tomatoes, Jasper Hill blue, golden beets, torn croutons, VT ham

3. China Cat Cauliflower ~ I know You Cider
rice vinegar roasted cauliflower w/cider braised smoked duck leg, scallions, sesame seeds, green apple

4. Tennessee Bread
hoe cake w/local beans, braised kale, red onion jam

5. Pigpen
VT pork 3 ways… braised butt, wood grilled tender loin, home made sausage w/sweet potato puree, red pepper sauce

6. Brownie-Eyed Woman
dark chocolate and chili brownie w/vanilla ice cream, bourbon caramel sauce, candied kumquats (or orange if the season doesn’t permit)

~All dishes will have vegan/vegetarian options, but make sure and let me know in advance.

~ArtsRiot will have beer, wine, and cocktails at a cash bar.

~Food and Music $75

~Just music after the fact $10

~60 seats will be held for the food and you’ll have to buy a ticket. Check back in for those details, but for now hit the “going” button as soon as you’re sure you can make it, and we’ll save you a seat.

~We don’t know the exact band yet, but will soon… check back in. We’re planning an acoustic first set with the drinks and food. An electric second set for the “after party”.