document

W I N T E R 2 0 1 0 / 2 0 1 1

BEST

OF

BURLINGTONL I F E A N D C U L T U R E I N T H E C H A M P L A I N V A L L E Y VOLUME 4 NO. 1 $4.95

Family Fun atSmugglers’ Notch

Lund Family Center

Burlington Marble & Granite

Fall 2010 / Best of Burlington 1

2 www.bestofburlingtonvt.com

22 Smugglers’ Notch

A ski resort focused on families.

by Sarah Clachar

64 Home Media Rooms Is your family ready for the

hottest new trend?

by Mary Gow

72 Rock & Role Burlington Marble & Granite

finds a niche in a hard place.

by Sarah Tuff

Contents

F E A T U R E S

Thin

ksT

oc

k/j

iun

lim

iTe

d.c

om

About the coverSmugglers’ Notch Resort. Photo by Dennis

Curran.

Winter 2011 / Best of Burlington 3

www.dorsetstreetdermatology.com


33

37

32 & 52 Holiday GemsShop and dine locally during this special season.

19

14

Departments7 Editor’s Note

8 Contributors

10 Online Exclusives

12 Gatherings

14 Art Scene Catch up on art and artists.

19 Cooking Healthy Winter recipes from Healthy Living Market. by Nina Lesser-Goldsmith

33 Vine to Table Toast the holidays with Prosecco. by Keith O’Gorman

37 Hot Spot Chef’s Corner. by Pat Goudey O’Brien

45 People to Know Discover local med spa Lumina. by Sarah Zobel

57 Community Spotlight Lund Family Center. by Nancy Humphrey Case

80 Get Fit LIFE’s California fitness spa.

84 Happenings A calendar of events.

88 Burlington Buzz A moment with Tom Torti. by Mike Morin


www.theultimatebathshowroom.com


Coffee Table Publishing, LLCP.O. Box 1460, Quechee, VT 05059

(802) 295-5295www.bestofburlingtonvt.com

Publishers Robin & John Gales

Bob Frisch

editor Deborah Thompson

Art direction/design CW Design Solutions, Inc.

Advertising design Janet Hutchens Design

web design Ryan Frisch

Advertising Robin & John Gales

Jerry Rafoul Debbie DeCell

(802) 295-5292 [email protected]

KEEP US POSTED Best of Burlington wants to hear from readers. Correspondence may be addressed to: Letters to the Editor, Best of Burlington, P.O. Box 1460, Quechee, VT 05059. Or e-mail us at:[email protected]. To be considered for publication, each letter must be signed and include an address and daytime phone. We reserve the right to edit letters for reasons of space and clarity. Advertising inqui-ries may be made by mail, phone (802-295-5295) or e-mail ([email protected]). For a year’s subscription (four issues), send a check for $19.95 to the address at the top of the page. Best of Burlington is published quar-terly by Coffee Table Publishing, LLC, ©2010. All rights reserved. Reproduction in whole or part without written permission is strictly prohibited. Best of Burlington accepts no respon-sibility for unsolicited manuscripts, artwork, or photographs.

Printed on SFI Certified paper

BEST

OF

BURLINGTON

www.flynntix.org

www.moonstudiodayspa.com

7Winter 2010-2011 / Best of Burlington

WEditor’s NoteW E L C O M E W I N T E R !

ith the arrival of winter, you’ll want to check out this issue for

some great ways to enjoy the season. Whether you’re skiing or

taking in a local gallery, Best of Burlington is your guide to people and

places of interest.

Smugglers’ Notch is a popular destination for outdoor fun for the entire family,

and the truly adventurous may want to experience their new zipline. Discover all the

resort has to offer, including lodging and restaurants, in our feature on page 22. After

an invigorating day outdoors, you may want to head home to relax in your new home

theater or media room. Local experts fill you in on this hot new trend in our special

feature on page 64.

We’re happy to introduce a new wine column by Keith O’Gorman of Bel Canto

Wine (page 33). Keith will be sharing his expertise and his wine picks in each issue.

Running errands or doing holiday shopping? Stop in at Chef’s Corner in Williston

for a delicious breakfast, lunch, or delectable pastry (page 37). If you’re planning a

holiday party, don’t spend your time in the kitchen; consider letting their friendly staff

cater your event.

The area is filled with dedicated people, and you’ll meet some of them in our

pages. Since 1890, Lund Family Center in Williston has been working to help

strengthen families (page 57). Discover how their services benefit more than 1,000

adolescents and adults each year. You’ll also meet Nancy Carlson Fisher, MD, of

Lumina (page 45), a med spa offering women’s healthcare as well as pampering

treatments and skin care. Is home remodeling in your future? If so, you’ll be interested

in our visit with Mike Richburg of Burlington Marble & Granite, who can install

native Vermont marble, granite, and slate to transform your kitchen or bath (page 72).

Besides enjoying our magazine in print, be sure to visit Best of Burlington online.

We’re excited to be bringing you the entire magazine in a digital version, allowing

you to flip through the pages and print out articles and recipes. You’ll also find extra

content not in the magazine in our Online Exclusives area. And be sure to follow us

on Facebook.

The rest of the staff and I thank you for your

continued support and wish you and your family a

blessed holiday season and a wonderful winter!

Enjoy!

Deborah Thompson

Editor

[email protected]

What are your favorite days of winter? Send us your photos and we’ll select

our favorites to publish in the magazine and on our website. E-mail them to

[email protected].

www.redhousebuilding.com


C O n T R i B U T O R S

Nancy Humphrey CaseNancy is a contributor for The Christian Science Monitor

and has been published in a wide variety of publications,

including Northern Woodlands, Chicago Tribune, Mothering,

and Cricket. She enjoys writing about Vermont’s landscape

and culture, planning the next project at her home in Hyde

Park, and riding her horses in the woods.

Mary GowMary holds the middle place in a family with three

generations of women writers. Best known for her award-

winning history of science books for middle school students,

she is also a regular contributor to regional magazines. Her

latest book, The Great Thinker: Aristotle and the Foundations of

Science, was released in September 2010. She lives in Warren,

Vermont.

Mike Morin Mike Morin has been a radio personality in Massachusetts

and New Hampshire for 25 years. He writes a weekly humor

column for the Nashua Telegraph and contributes feature

stories to several New England magazines. His radio and

writing interviews have included President Clinton, Eva

Longoria, Howie Mandel, and Kermit the Frog.

Sarah TuffSarah Tuff writes on health, fitness, travel, and more for a

variety of regional and national publications. She lives with

her husband, Carlton Dunn, and their two young children in

Shelburne, Vermont.

Sarah ZobelSarah Zobel writes about health and wellness and parenting

for regional and national publications. She lives with her

husband and two sons in northern Vermont.

www.CascadesVT.com


Online ExclusivesOnly at www.bestofburlingtonvt.com

www.bestofburlingtonvt.com

VSO Waltz NightEnjoy an evening out at this popular black-tie event!

Be a Welcome GuestGoing to a party or visiting over the holidays? You’ll like our ideas for easy, imaginative hostess gifts.

Valentine’s Day TreatsCheck out several unique, romantic ways to surprise your special someone.

and much more!

B E S T O F B U R L i n G T O n O n L i n E

215 College Gallery

Boutiliers Art Center

Brandthropology, Inc. Marketing Firm

Century 21 Jack Associates Realtors

Culligan Water Systems

Cynthia Knauf Landscape Design, Inc.

Design Matters

Evolution PhysicalTherapy, Yoga & Massage

Fresh Market and Cheese Outlet

Green Tree Real Estate

MD Cosmetic Laser & Botox

North Country Tile

Redstone Commercial Real Estate

Shelburne Farms

Stella Shoes

The Cushman Design Group

The Granite Group

Vermont Nanny Connection

Walsh and Associates Financial Advisor

and view OUR BUSINESS

DIRECTORY FOR THESE FINE

SERVICES & PRODUCTS.

PLEASE SUPPORT OUR ADVERTISERS

CLICK ON bestofburlingtonvt.com

jupi

Ter

ima

ge

s/m

arT

in p

oo

le


www.Culligan.com


Gatherings

1. The Vermont Youth Orchestra’s opening concert this season featured the debut of new music director and conductor Ronald Braunstein, shown here with Governor Douglas. 2. Artist Frank Califano chats with participants in the Art Show Tour and Tea at Shelburne Farms. 3. Artists Carolyn Enz Hack and Georgina Forbes at the Tea at the Inn at Shelburne Farms following the tour of the Art Show at the Coach Barn. 4. Artist Georgina Forbes talks about her colorful ab-stract oils. 5. Artist Carolyn Enz Hack describes her technique and artistic inspiration to the crowd. 6. Following the tour of the Art Show conducted by several of the participating artists, guests enjoyed tea and a chance to chat in the library at the Inn at Shelburne Farms.

E-mail photos of your event to

[email protected].

3

2

6

4

1

5

Winter 2011 / Best of BurlingtonFall 2010 / Best of Burlington 13


a r t s c e n e

14

s p o n s o r e d b yV o n b a r G e n ’ s J e W e L r y

Photographer Curran Broderick was awarded Best of Show

during Von Bargen’s 1st Annual Art Show held recently. The

juried show was open to all area college students and recent

graduates.

“A core part of our mission at Von Bargen’s Jewelry is to

celebrate and support art in all its forms and the communities

we work and live in,” says Jeff Pierce, director of marketing.

“Our goal was to create an opportunity for young artists

to show their work in an upscale environment and gain

recognition and exposure among

our customers and the Burlington

community,” he adds. 4

Von Bargen’s Art ShowTalented young artists exhibit their work

Right: Jeff Pierce, Von Bargen’s director of marketing, congratulates Best of Show winner Curran Broderick, while Von Bargen’s Jodi Ferreira looks on. Far right: One of Curran’s photos. Opposite, clockwise from top left: Artist Edward Alonzo of BAG Art chats with a guest. Artist Sienna Fontaine. Artist Patrick Galuzzo visits with a guest. Artist Violeta Hinojosa visits with a guest (two photos). Curran Broderick’s Best of Show photography. Painting by Violeta Hinojosa.

a r t s c e n e

www.vonbargens.com

Winter 2010-2011 / Best of Burlington 15

www.VonBargens.com

www.bestofburlingtonvt.com16

Response to the call to artists was well received throughout the college community. Submissions were narrowed to six artists who displayed their work on the evening of the event, which attracted a large crowd.

“We had a lot of help and support from the local art community and the colleges in promoting the show and getting students excited,” states Pierce. “Edward Alonzo, Johannes Zeigler, and Jonathan Black of Burlington Art Group were instrumental in helping us structure and promote the event,” he adds.

Selected artists included painters and photographers working in a variety of me-diums. “We were simply blown away by the

Above: Artist Loren Teetelli. Her work Lips is shown at top. Right: View from Camel’s Hump by Sienna Fontaine.

Opposite, top: Finch Study by Sienna Fontaine. Below: Jeff Pierce in his office.

www.vermontflannel.com


level of talent represented by this group of fine young artists,” says Phillip Bosen, team leader and director of training for Von Bargen’s.

Jurors charged with making the final selection for Best of Show included Chris Thompson, Firehouse Gallery curator; Toni-Lee Sangastiano, arts coordinator for Champlain College; Johannes Zeigler of Burlington Art Group; and Jodi Ferreira of Von Bargen’s.

Broderick, a 2009 graduate of UVM, was awarded a prize package from Von Bargen’s that included a one-month exhib-it of his work in Von Bargen’s Burlington store, $100 gift certificates to Black Horse Art Supply, Frame Game, and Manhattan Pizza, a $50 gift certificate to SkyBurg-ers, and a $250 scholarship which will be awarded to UVM.

Von Bargen’s is planning to hold their next juried art show this spring.

For more information contact Jeff Pierce at (802) 861-2655 or visit the

Von Bargen’s website at www.VonBargens.com.

www.stella-shoes.com

www.boutiliers.com

www.healthylivingmarket.com

Warming Winter Dishesget cozy with comfort food

It’s cold outsIde, but In the kItchen It’s cozy. Winter is time for comfort food—dishes that warm the heart, tummy, and home. Braised dishes are not only my favorites to eat but also to prepare, as they fill my entire house with the deep, rich aromas of savory goodness. Braising is a wonderful way to make use of tougher cuts of meat like lamb shanks, beef short ribs, and pork shoulder. The long, slow cooking process breaks down the tough, fibrous connective tissue leaving you with delicate, succulent meat that falls off the bone with only a fork. I love using these cuts because they are inexpensive and delicious! 4


C O O K I N G H E A L T H Y

b Y N I N A L E s s E r - G O L d s m I T H

p H O T O s b Y z A C H A r Y m I N O T


This is one of my favorite recipes for braising lamb shanks. Served with creamy, velvety polenta, it’s a perfect winter combination. You can use the braising liquid to make a delicious sauce to serve over the shanks. I love to accompany the dish with a hearty sautéed green like Swiss chard or black kale. On the previous page, it’s pictured with kale and seared wild mushrooms.

Classic Braised Lamb Shanks in Red WineThe stock you choose is crucial to this recipe. I like to use a homemade veal stock for its depth of flavor and body. I would also use a homemade chicken stock. If you are buying your stock at the grocery store, try to find one that is made in house and not out of a can or cardboard box. Boxed stocks lack body that is important when it comes to finishing the sauce. If canned/boxed stock is your only option, I recom-mend adding a piece or two of oxtail (which Healthy Living regularly has in the Meat Department) to the pot. Oxtail has tons of collagen that helps add nice, thick body to your sauce.

6–8 medium lamb shanksKosher salt and fresh cracked black pepperVegetable oil2 carrots, chopped into large pieces2 onions, roughly chopped2 stalks celery, chopped into large pieces1/2–3/4 bottle good red wine4 cloves garlic, smashed2 sprigs rosemary4 sprigs thyme1 bay leaf1 tsp whole black peppercorns2 qt chicken or veal stock1–2 pieces oxtail (optional)

1. Preheat your oven to 325º.2. Place the shanks on a clean sheet tray. Make sure they are dry (use a clean rag or paper towel to dry them if needed) and season them lightly with salt and pepper.3. In a large Dutch oven (or roasting pan for very large batches), heat about 2 tablespoons of vegetable oil. Brown

the shanks in small batches making sure that they are nice and golden brown on all sides. When they are brown, move them from the pot onto a clean sheet tray.4. Add the carrots, onion, and celery to the pot and brown them nicely, about 7 to 10 minutes.5. Add the red wine. Using a wooden spoon, scrape the bottom of the pan to remove all the nice brown bits left over from browning the meat. Add the garlic, herbs, bay leaf, and peppercorns and bring the mixture to a boil. Reduce the wine by half.6. Now place the shanks back in the pot. It is okay to pack them in tightly, but try to make one even layer. Pour in the stock so that about half an inch of the shanks are sticking up out of the liquid.7. Cover the pot (if you are using a roasting pan, use a large sheet of tin foil and make a tight seal around the edge of the pan) and bring the contents to a boil. As soon as it boils, place the pot in the oven.8. The time of your braise will depend on the size and toughness of the shanks you use. A braise can sometimes go

Nina Lesser-Goldsmith is the Food Education Coordinator at Healthy Living Natural Foods Market. Come and join Nina for a cooking class in the new Healthy Living Learning Center. Classes are available for all ages, skill levels, and interests. For information, visit www.healthyliving market.com/learningcenter.


as quickly as 2 hours and sometimes as long as 4 to 5. After 2 hours, begin checking for doneness every 30 min-utes. They are just right when you can see the meat pull away from the bones, the meat is tender when pierced with a fork, and when it tastes very moist and tender. Remember, braised meat should fall right off the bone, but it should not be dried out (overcooked).

To finish the dish:Braised foods are best if prepared the day before and left to rest (refrigerated) in the liquid overnight. This is also helpful because in the fridge the fat will rise to the top and it is easy to scrape off with a spoon.

1. Scrape off any congealed fat from the top of the braise. Place the pot over low heat on the stovetop or into a warm oven. When the liquid has relaxed and the shanks are warmed through, carefully remove them from the liquid and place them in a shallow pan that can go into the oven. Ladle some of the sauce around them and place them into a low oven to keep warm until ready to

Creamy Crème Fraiche Polenta

4 cups water1 cup cream1 cup polenta1/2 cup crème fraiche1/2 cup grated Parmesan cheeseKosher salt and fresh cracked black pepper2 Tbsp butter

1. In a large saucepot, bring the water and cream to a simmer.2. Slowly pour in the polenta, whisking constantly. When the polenta boils, turn it down to a very low simmer.

3. Let the polenta cook slowly for about 20 minutes, whisking frequently to make sure it is not clumping or scorching. When it is thick (like porridge) and the grains are cooked through, remove it

from the heat. Whisk in the crème fraiche and the Parmesan. Taste for seasoning and adjust with salt and pepper or more cheese. Finish by whisking in the 2 table-spoons of butter. Serve immediately.

serve. Strain the liquid through a mesh strainer into another pan. Place the strained liquid on the stove and bring it to a boil. Reduce the sauce until it is thick and naps the back of a spoon.2. Adjust your sauce for seasoning. Remember, you added very little salt in the beginning so it may need salt or pepper. If it tastes very rich, you can lighten the flavor by adding a squeeze

of lemon juice. If the sauce tastes wa-tery, you can whisk in a tablespoon or two of unsalted butter. Finish the sauce with some chopped fresh parsley.3. Serve the shanks napped with the sauce over creamy polenta (see below). I love to serve a hearty green, like sau-téed black kale, with this dish. It’s also fabulous with roasted root vegetables.

12

B Y S A R A H C L A C H A R

Smugglers’ NotchA ski resort focused on fAmilies


4

We narroWly missed identifying the tWo blurs that Whooshed past us. the

two blurs—eventually revealed as our two kids—jumped

off a low box ramp on their boards, cruised to a stand-

still, and plopped down on their butts in front of us, grins

splashing across their faces. their rollicking bear of an

instructor, rob pirog, followed close behind.

an action-packed narrative from each child quickly

filled the air, laced with excitement and a sense of

accomplishment. this was a far cry from the two kids

who were so reluctant to take lessons when we dropped

them off an hour ago. 4

Smugglers’ three mountains offer terrain for everyone, from novice slopes to interme-diate cruisers to the gnarly steeps of Madonna Mountain’s double black diamond trails.



Happy, excited—and safe—cheeks aglow with the winter air. What more could a parent want? And that is the real booty available at Smugglers’ Notch in Vermont—family fun that meets the needs and expectations of any family. Many resorts advertise themselves as a place for families, but Smugglers’ puts it whole-heartedly in the center of all they do. “It’s our litmus test,” acknowledges recently retired PR Director Barbara Thomke. “Are we good for families?”

something for every familyFrom Vermont-licensed high-quality care for infants over six weeks at their Treasures Child Care Center to group activities for teenagers, Smugglers’

accounts for the wide range of needs families have. They carefully craft activities, facilities, and sched-ules to accommodate all.

While these programs offer parents the op-tion to leave their children in a fun, safe environ-ment while they explore Smugglers’ on their own, Smugglers’ also provides opportunities for families to do more things together. The Mom/Dad and me skiing/snowboarding lessons give parents the skills to be a confident part of their children’s learning on the slopes. Plenty of families take advantage of Smugglers’ two-and-a-half hour Family Ski Lesson. And a guided zipline canopy tour is a fun activity to be enjoyed as a family. Participants soar down more than 4,200 feet of ziplines, cross suspension

Above: Snow Sport University instructors at Smugglers’ excel at combining fun and learning for all ages, including all-day ski and snowboard camps for ages 3 to 15. Inset, top: Smugglers’ family-pleasing programs have received a #1 ranking in SKI Magazine’s reader survey for 12 years.

25

4

Winter 2010-2011 / Best of Burlington

bridges, and rappel from trees. Scenic look-outs and tree platforms high in the canopy yield stunning mountain views.

Thomke notes, “I guess that’s one of the things that I find is special about Smuggs (as the resort is affectionately known)—we’re really flexible. Families come in all shapes and sizes, with all kinds of demands and needs. And we just try to meet them.”

smitten with smuggsMarty Nagy-Wentz and Jack Wentz of Nashua, New Hampshire, attest to this. Smugglers’ attention to families stole their heart on their very first visit to the resort, says Nagy-Wentz. “[Our daughter] enjoyed herself so much and we enjoyed ourselves so much that we were pretty much decided.” One taste of the resort and the Nagy-Wentz family couldn’t stay away. Within a year of their first visit, they purchased a Smugglers’ Notch condo and made this a regular vaca-tion spot for their family.

But don’t be fooled that the family ori-entation means “wimpy” mountain. Certain-ly, careful grooming on Smuggs’ beginner and intermediate Morse Mountain slopes and the extra supervision on their Magic Lift help new skiers and boarders get their snow legs. But not too far away, Madonna and Sterling Mountains provide challenging skiing that can compete with any resort in the east for difficult terrain.

Mostly ungroomed, glades, moguls, and terrain parks keep this side of the resort interesting. And for those who want to really test their limits, Madonna’s triple-diamond

www.mdlaserandbotox.com


Black Hole will surely “get your heart up in your throat.” Beware—with no universal trail-rating system, we discovered through much trial and thankfully not too much error that a black diamond on Smuggs warrants at least double-diamond marks on other mountains.

the fun doesn’t endEvening spreads a wintry blue blanket over the mountain, and the lifts grind to a halt. When the skiing winds down, Smuggs’ resort activities shift back to the four condominium communi-ties and the resort’s Village Center.

After a full day of lessons and testing gravity, we joined the knots of kids and families wending their way along footpaths that led to our residential area’s community center. Stepping through carefully weatherproofed double doors, we said goodbye to the frozen scene outside and splashed into the watery fun inside.

Little kids danced around, ducking under fountains and sliding down mini waterslides, their shrieks echoing through the big pool house. Our two children, both confident swim-mers, bopped between the larger swimming pool and the nearby hot tubs. Opting for the weight machines and tread-

With its games and climbing inflatables, the indoor FunZone is high on the list of après ski activities for families.

Three Special Spots for Fueling UpNothing goes better with skiing than a good meal. Smugglers’

offers plenty of choices. In addition to cooking or ordering in,

the resort’s Village Center offers plenty of choices, from fine

dining at the Hearth and Candle to more casual fare at Riga-

Bello’s Pizzeria. And nothing beats a bowl of Smuggler’s special

venison stew at the top of Sterling Mountain before you take on

Poacher’s Glade. Just a bit beyond the resort confines, there are

some additional dining options well worth checking out:

Stella Nottewww.stellanotte.com

Not many stars were visible on the snowy evening we

stepped into this restaurant, which means “starry night”

in Italian. But the inside sparkled with liveliness and

warmth. With its Tuscan yellow walls, Van Gogh prints, and

sparkling white lights bedecking the porch, Stella Notte

makes any evening magical, whatever the weather.

Your stomach will be enchanted as well. Stella Notte

serves up hefty portions of delicious Italian specialties.

The creamy Farfalle Tuscano is a regular favorite with its

sun-dried tomatoes, artichoke hearts, and tender chicken.

For some more robust flavor, try the Scarapariello with

sausage and roasted potatoes. Desserts are all homemade

and encompass Italian specialties like ricotta cheesecake,

cannolli, and tiramisu and a full menu of hot specialty

drinks. To bring out the artist in every child, Stella Notte’s

special sugar cookie comes with edible paints so your

child can create a work of art and then eat it.

5Three Mountain Lodgewww.threemountainlodge.com

Tucked into the sheltering stand of graceful firs, this former UVM ski

team lodge is now a full-time restaurant run by Coleen and Steve Blood.

If you’re looking for a good place to fuel up for a Sunday on the slopes,

nothing beats their beautiful brunch spread, available from 9 am to 3 pm.

Take a seat at one of their quilt-tableclothed tables near the warming

woodstove inside the cathedral ceilinged log-cabin dining room. All

tastes are satisfied, from the basics of bacon and eggs to a nicely roasted

roast beef au jus. The center table holds fruit, homemade whipped cream,

and Colleen’s signature cakes. Not to be missed: Three Mountain’s light

and crispy buttermilk-oat waffles and the smoked salmon that Steve

smokes out back. The sign “Good Food, Good Friends, Good Memories”

sums up the welcoming atmosphere. A quieter private room is available

for larger parties. Bring a stick of firewood for the woodstove and you get

half off your second entrée.

27

4

Winter 2010-2011 / Best of Burlington

Winding Brook Bistrowww.windingbrookbistro.com

This is a bit of a trek—15 miles from

Smuggs—but well worth the extra

trip to experience the fantastic artistry

of chef and owner Chase Vanderveer.

Vanderveer makes an effort to use local

and organic foods and then showcases

their beautiful, subtle flavors in his

dishes. The dining room, furnished with

a combination of refinished salvaged

pews and tables, bedecked by local

artwork and warmed by a fierce Defiant

woodstove in the middle, will invite you

to linger and enjoy the food.

Try the wild mushroom strudel or the

Prince Edward isles mussels in a creamy

Thai coconut sauce to start off, and

then sink your teeth into the angus

beef wrapped in local bacon accompa-

nied by garlic whipped potatoes. For

vegetarians, Vanderveer puts together a

rasta pasta with Jamaican jerked locally

produced seitan (a meatless product

derived from wheat). Accompany your

meal with a full roster of local brews,

and finish it with a slice of one of the

specialty cakes, like raspberry truffle,

from a local baker.

mills, my husband and I were able to keep an eye on all the action through the glass wall that separated the workout area from the pools.

For families looking for something a little drier, the FunZone bubble in the Village Center houses bouncy houses, giant slides, obstacle courses, ping-pong, miniature golf, and shuffleboard. Teenag-ers are not left out of the mix, either. Two supervised teen centers welcome them with gaming systems, music, and dancing while the carefully designed walkways and on-call shuttle system gives them an added degree of independence.

On top of these facilities, Smugglers’ offers a full roster of planned activities, from their I-Did-A-Sled, where families com-pete to build the farthest-flying sled, and Snowman Family Painting to the kids-only Kids Night Out pizza party, family karaoke, and airboard fun races. Parents can take

www.cushmandesign.com


advantage of the Treasures’ contract babysit-ting services and take part on the Tuesday night snowshoe dinner at the top of Sterling Mountain, or a enjoy a quiet evening at the Hearth and Candle adults-only room.

Home Away from Home condosPerhaps one of the best family programs Smuggs offers is its strictly condo accommo-dations. Designed for comfort, these condos include warming gas fireplaces in the living room area with full entertainment systems,

Get Connected ad(not in-house)

to come


Get listed on the bestofburlingtonvt.com BUSINESS DIRECTORY and you will also be included on our printed list in every issue of BEST OF BURLINGTON.

GET CONNECTEDTake this opportunity to reach thousands

of potential customers!

E-mail Robin Gales at [email protected] or call (802) 295-5295. Find out how you can connect with our readers. It’s easy, inexpensive, and another way to reach an affluent and educated audience.

G E T C O N N E C T E D N O W !

www.leunigsbistro.com



The variety of programs, comfortable condominium lodging, and plenty of play area make Smugglers’ an ideal destination for extended families and family reunions.

kitchens stocked with utensils and appli-ances, energy-efficient washers and driers, porches, and a nice, deep whirlpool tub. Our kids couldn’t get over the concept of the full-sized whirlpool with TV in our two-bedroom North Hill condo. And nothing beats break-fast at leisure before hitting the rigors of the mountains. 4

www.countryhomevt.com


With all the comforts of home away from home and enough challenges on the mountain to keep us on our toes with a mixture of anticipation and trepidation, Smugglers’ produced the right mix to steal this family’s hearts. Like so many other families who happen upon this hidden val-ley nestled among the three mountains, we packed up regretfully, vowing to come back next year.

Smugglers’ Notch Resort 4323 Vermont Route 108 South

Smugglers’ Notch, VT 05464

With a mix of beginner and intermediate terrain, Morse Mountain is the perfect setting for novices working on skills.

www.wdbrownell.com

www.vermontnannyconnection.com

www.arbortrek.com

More Than SkiingSPECIAL ADVERTISING SECTION

Bryan Memorial GalleryJeffersonville has been an inspirational home to landscape painters for over 100 years. Generations of artists have found their way to this mountain community and paint

here to this day. Since 1984, Bryan Memorial Gallery has exhibited the artists inspired by this landscape. Visit Vermont’s most dynamic gallery for landscape and take home a piece of Vermont.

180 Main StreetJeffersonville, VT (802) 644-5100 www.bryangallery.org

Visions of Vermont Fine Art GalleriesVisit us in our beautifully restored 1878 Victorian house, carriage barn, and new sugarhouse. Step back in time. Stroll through room after room where beauty and history meet. View works of Eric Tobin and other master artists, past and present, who capture the century-old painting tradi-tion in art-rich Jeffersonville.

94 Main Street Jeffersonville, VT (802) 644-8183www.visionsofvermont.com

Three Mountain InnTreat yourself to a scenic country drive and great destination dining! Enjoy Vermont’s finest log cabin restaurant! Only 30 minutes from Burlington, around the corner from Stowe, and next door to Smugglers’ Notch Resort.

Route 108Jeffersonville, VT(802) 644-5736www.threemountainlodge.com


The Family TableThe Family Table serves breakfast, lunch, and dinner Thursday through Monday from 6am to 10pm. Located at the intersection of Routes 15 and 108 before the turn to Smuggs’. Featuring an extensive wine list, full bar, and entrees from $9.95 to $19.95 with daily specials and a fixed kids menu at $5.95.

4807 VT Route 15Jeffersonville, VT(802) 644-8920www.FamilyTableVT.com

Boyden Valley WineryCome and experience Vermont’s International Award-Winning Winery. Take a tour, taste and discover our passion for making wine. Boyden Valley Winery & Spirits is part of a fifth-generation farm producing Big Barn Red, a bold red wine, elegant white wines, and “Vermont Ice,” Vermont’s premier line of ice wine products including our newest, Vermont Ice Apple Crème, the Spirit of Vermont.

Top off a great day on the slopes with a fabulous meal, browsing nearby galleries, and enjoying some wine. During this special season and all year long, boost the local

economy by shopping and dining in Vermont.

Phil

liP

leti

ec

q

64 VT Route 104Cambridge, VT(802) 644-8151www.boydenvalley.com

www.threemountainlodge.com

www.visionsofvermont.com

www.boydenvalley.com

www.bryangallery.org

www.FamilyTableVT.com

v i n e t o t a b l e

b y K e i t H o ’ G o R M a n b e l C a n t o W i n e

The holidays are right around the corner,

and before you know it, we will all be

raising a glass to ring in the New Year.

This is a special time of the holiday season

as we gather with our friends and fam-

ily to toast the prospects of a future filled

with new beginnings and new adventures.

What better way to do so than sharing a

great bottle of wine? 4

HolidaysToast the

TRY PROSECCO FOR A

RELAXING CHANGE OF PACE


jupi

ter

ima

ge

s

Cima da Conegliano Prosecco $19.99

Cima da Conegliano is a family-run artisanal

winery located in Treviso, Veneto, close to the

rolling hills of Conegliano. The winery has

been making high-quality Prosecco since

the 1970s by Franco Da Ros, a pioneer of the

Prosecco culture.

Riondo Spago Nero Prosecco $14.99

Cantine Riondo is located in Monteforte

d’Alpone and produces their wines in full

respect of ancient traditions, using Prosecco

grapes grown on the Veneto hills. The Italian

guide Il Mio Vino has judged the Riondo

Prosecco Spago Bianco as the best Prosecco

of the year.

Favorite Holiday Picks


co

mst

oc

k im

ag

es

(2)


A Change from ChampagneAfter recovering from holiday shopping, the savvy consumer should not feel compelled to spend a fortune on name-brand Champagne. The world is flush with regions offering excellent sparkling wines at generous prices; one to take note of is Prosecco, Italy.

Prosecco has always occupied a small space in my cellar, and after visiting the region, it will forever occupy a special place in my heart. A small, hilly district tucked away in the Veneto region, Prosecco has traditionally been the name of the grape and region that produces this bubbly treat. However, due to recent changes in the Italian DOC law, the grape name has now changed to “Gerla,” though you would be correct to still call it Prosecco.

A quick drive on the Strada del Prosecco will guide you through the hilly terrain for a full-on view of all the vineyards, ancient structures, and beautiful landscape that comprise the region. Prosecco, like Champagne, is a sparkling white wine and is available at a fraction of the price. Prosecco can easily be found for $20 or less at most retailers. The wines are crisp and clean with sharp acidity, earthy minerality, and fruity notes of apple and pear.

A Softer, Easier ChoiceIt is a mistake to compare Prosecco to Champagne, as both regions produce very different styles of wine made from entirely different grapes in different geo-graphical locations. Champagne is deliberately bready and doughy in flavor and bouquet, whereas Prosecco is softer and fruity in style. In fact, the complete lack of pretension associated with Prosecco adds to its loveable ease of accessibility and character. If Champagne is a tuxedo worn at a crystal ball, then Prosecco is a comfortable pair of jeans worn on casual Friday.

I like to ring in the New Year with a spe-cial tradition of my own, which always begins with a bottle of Prosecco. In fact, my holidays are never complete without it. Prosecco makes a wonderful aperitif to kick off the night as well as a great celebrant wine. It is a fun, easy-drinking crowd pleaser that gets any party started.

Whichever wine you choose to accom-pany your New Year’s Eve—Champagne, Cre-mant, Cava, or Franciacorta—as long as you are in the company of loved ones, no wine is wrong. Cent’Anni and Happy New Year.

Bel Canto Wine Maple Tree Place

Williston, VT 05495 (802) 879-9111

www.belcantowine.com

www.PaulinesCafe.com

www.evolutionvt.com


h o t s p o t

b y p a t G o u d e y o ’ b r i e n

p h o t o s b y b r e n t h a r r e W y n

Chef’s Cornerexcellent food, fr iendly service & a relaxed atmosphere

The Chef’s Corner Café and bakery on Route 2A in Wil-

liston is a destination for weekly breakfasts and lunch or weekend brunch.

In the 13 years since chefs Jozef Harrewyn and Rene Ball opened their

doors, patrons have flocked to the casual atmosphere and friendly service

at their café. The daily menu features an array of creative salads, entrees,

and bakery items to eat-in or take home, and weekends offer popular

breakfast and brunch choices, making Chef’s Corner a winning proposi-

tion in the busy Taft Corners neighborhood. 4

A busy morning. Inset: Wall mural.

Fabulous FoodEntering the café, patrons are greeted with food displays that change day to day and season to season, with trays of tempting meringues or fresh-baked pies a popular option. A display case of eye-popping pas-tries—European in tradition with a Vermont touch—tempts the palate with éclairs, fruit and custard tarts, crème brulee, chocolate mousses, Vermont maple cheesecake, butter cream cakes, and so much more.

Deli and lunch selections come next, with house-made salads and deli specialties joined by hot and cold selections like the café’s own veggie burger, signa-ture ribs, chicken panini or Chef’s panini, veggie and bean burritos, Nicoise salads, quiches, and specialties of the day.

“We wanted it to be a really inviting place where people could get great service followed by great food,” chef Jozef says. To his mind, a dedicated staff who provide an inviting atmosphere is key, along with the quality of meals and desserts created there.

The restaurant’s founding traditions have car-ried forward with the arrival of chef Scott Sorrell,



who joined the partnership at about the time that Rene Ball was ready to retire four years ago. Scott’s specialties are meal entrees and soups, with choices honed in resort kitchens around the country and for several years in Hawaii, balancing nicely with Jozef’s passion for world-class pastries and baked goods. Between the two, they oversee a well-rounded kitchen that serves up tasty in-house fare.

Celebrations at the CafeChef’s Corner enjoys a strong following in the area, Jozef says, and the partners enjoy participating in the larger Vermont com-munity, hosting special events and sourc-ing their recipes from Vermont dairies and farms, using local products to the greatest extent possible. (Jozef says the café buys 3,000 eggs a week for use in meals and baking, using Shadow Cross Farm as a supplier!) They also provide off-site buffet catering for special events from weddings to cocktail parties to corporate open houses and special celebrations. 4

Signature dishes include fruit tart, ribs, Chef’s panini, butternut squash soup, and pear salad.

www.cynthiaknauf.com

www.TheStrategicWealthCoach.com


There’s even the occasional in-house party at Chef’s Corner for which Jozef’s wife, Pamela Harrewyn, creates a custom décor, transforming the casual lunch place with formal or Euro-pean, sports, or holiday decorations suitable for the event. For a luau night, Jozef recalls, her decorations were joined by live palm trees from Claussen’s Florist and Greenhouse, and Scott provided authentic tikis he’d brought back from Hawaii along with his knowledge of South Seas cuisine. “The food was as authentic as you can get,” Jozef says.

For a special silent films movie night, Pamela transformed the place with tables ar-ranged buffet style to make room for giant screens showing Charlie Chaplin flicks and The Three Stooges. A working popcorn machine and make-your-own ice-cream-sundae stations completed the effect orchestrated by Jozef and Pamela’s sons Brent and Ashton, who are cine-matography majors at Burlington College, UVM, and the Film Academy in Rockport, Maine.

Hawaii Night, a Chef’s Corner catered event.

Katrina and Becka.

www.smalldog.com


The PartnersA native of Antwerp, Belgium, Jozef Har-

rewyn grew up in Johannesburg, South

Africa, where he first learned to cook in his

parents’ restaurants. After attending culinary

school in Belgium, he cooked his way from

Africa to Europe to Canada and, 20 years ago,

came to the United States, eventually taking

a teaching post at the New England Culinary

Institute. He and his wife fell in love with the

region and he joined chef Rene Ball to found

Chef’s Corner in 1997, quickly establishing

a reputation for excellent food in a relaxed

atmosphere.

Scott Sorrell, who hails originally from

Jericho, had been a student of Jozef’s at NECI,

where Scott earned his associate’s degree

in culinary arts in the 1990s. The younger

chef left Vermont to work in resorts and fine

restaurants as far away as Hawaii, but when

he and his wife were ready to raise their fam-

ily in Vermont, the timing was right to join

the team at Chef’s Corner. Scott now brings

his culinary expertise and creative energy to

the mix.

“They’re so good about teamwork,” says

Angela Volpini. “From the front of the house

to the back of the house, the kitchen, Jozef

and Scott are always willing to help. They’re

so easy to talk to.”

“The work is challenging,” says Jeff

Moison. “And working with Jozef and Scott,

I’ve been able to develop team-building skills

and have become a better chef for it.”

A Special StaffJozef speaks warmly of his original partner, Rene, as well as praising his young protégé and partner, Scott. “Scott injected this new knowledge and energy,” Jozef says. “Youth and energy help. We’ve managed to create what we were looking for with our wonderful staff.”

Both partners give high praise to the chefs, sous chefs, and servers in the café and kitchen, including Pamela, who pitches in to work on food prep and her specialty sauces when not decorating the house. Others include sous chef Jeff Moison and Katrina Parent,

Scott Sorrell.

Jozef Harrewyn.

Cindy, Angela, and Sara.

www.littlelunablue.com

www.citymarket.coop


Chef ’s Corner 2121 Essex Road, Suite 7

Williston, VT(802) 878-5524

www.chefscornervt.com

as well as Allyssa Tourville, who studied extensively at the Culinary Institute of America, where she earned her BA degree, and front-of-house manager Angela Volpini, who began working at the café while still in high school. The wait staff and counter help are all outgoing and service oriented, the chefs say, creating a team that makes for a warm work environment as well as an inviting place for the public to enjoy.

Angela says getting to know patrons is one of the joys of her job managing the house. She appreciates having a chance to express her outgoing nature. “Being able to work with customers, to put them at ease,” she says, “you get to know them, their per-sonalities, things about their lives. Taking orders and delivering food, I can engage in a little chitchat and hear personal stories. It’s good.”

Jozef and Scott will be the first to tell you that they could not achieve success without the support of their clientele, the Vermonters and visitors who come into the café. It’s all well and good to have a staff that works well together and chefs who know their way around good food, but what makes a restaurant successful are the patrons who enjoy the experience, come back again and again, and tell their friends about their favorite spot.

Jozef and Scott are more than happy with the success of their enterprise, and each is grateful for the loyalty and support of the people who come to them for good food and fare, the real heart of the Chef’s Corner community.

Chef Jeff Moison.

www.contemporarydentalartsvt.com

www.vttent.com

www.burlingtonmarbleandgranite.om

www.burlingtonmarbleandgranite.com

P E O P L E t O K N O W

b y S A R A H Z O b E L

P H O t O S b y P A u L O . b O i S v E R t

A waterfall fountain in the waiting area; walls painted sooth-

ing shades of cream, mustard yellow, and sage green. Soft music and lighting, luxurious leather waiting-

room seats, and bounteous arrangements of fresh flowers.

If you’re thinking this sounds more like a spa than a gynecologist’s office, you’re half right. This is Lumina, the practice of Nancy Carlson Fisher, MD, in South Burlington, and it combines traditional women’s healthcare with cosmetic and aesthetic services in what is known as a “med spa.” 4


Not Your Average Healthcarediscover local med spa lumina

At Lumina, gynecological services are offered alongside such aesthetic treatments as laser hair and vein removal, liposuction, sun spot removal, microdermabrasion, and chemical peels and facials. A nutritionist and a Chinese herbalist/acupuncturist are also on site—all of which adds up to what is virtually one-stop healthcare for women.

What’s a Med Spa?The med spa concept is not new—in fact, med spas are common in larger metro-politan areas such as Boston and New York—but in Chittenden County they are relatively rare, and use of the term varies everywhere. Some physicians’ offices that provide only Botox and fillers as supple-ments to medical treatment bill themselves as med spas. At the other end of the spec-trum, explains Dr. Fisher, there are med spas across the country where people go for evaluations that include X-rays, blood work, and a host of other tests. Lumina falls somewhere in between.

“A true med spa offers medical services in addition to complementary treatments,” says Dr. Fisher. “It really is a more compre-hensive approach, where medical as well as other services that promote health and well-being are offered.”

Dr. Fisher’s practice evolved organi-cally. She is a board-certified obstetrician/gynecologist who has been providing women’s healthcare in Vermont since 1990. She opened her own practice in 2003, and



by the following year, she was offering laser hair and vein removal to her patients. At that time, although it was not uncommon for gynecologists elsewhere to include such services in their practices, not many in northern Vermont were doing so.

“I would find that my patients were asking me, ‘Could you take care of this sunspot?’ or they would have questions

Above: Lumina offers Jane Iredale Mineral Cosmetics and makeup consultations for weddings and the media. Below: Dr. Fisher offers comprehensive women’s healthcare at Lumina.

www.ColchesterDental.com

www.timothygrannis.com


about other aesthetic issues,” Dr. Fisher says. “Once I had 20 or 30 people asking the same question, I would add that service to what I already offered. I slowly built the aesthetic side of the practice that way.”

Traditional & Holistic ServicesDr. Fisher had been sharing an office with another physician, but as her practice grew, so did her need for additional space. In January 2009, she moved to a new location at 1775 Williston Road. The new office also allowed Dr. Fisher to establish a more spa-like setting for the practice.

www.shelburnefarms.org

www.northcountrytitle.net

www.northcountrytile.com


Lumina offers a wide variety of laser and skin rejuvenation services.

“Moving into a different type of space allowed me to expand a little bit on both sides of the practice—the health side and the aesthetic side,” she says. For example, there is more room for laser and light services—including XEO IPL, which uses gentle pulses of light to remove sun spots and pigmented lesions. Dr. Fisher was also able to add two aestheticians to the prac-tice. Lori Barlow and Debra Clark provide

www.SnyderHomesvt.com

www.farmhouseto.com

www.farmhousetg.com


Lumina offers a wide range of products focusing on antiaging and sun damage prevention.

facials, peels, microdermabrasion, and product and make-up consultations.“Deb’s and Lori’s services work synergistically with all of the procedures I

perform. Good skin care is important, and patients have the option to see Deb or Lori without getting any laser services.”

In addition, the new office allowed more space for complementary health offerings. These now include Chinese medicine and acupuncture, provided by Holly Thompson, LAc, and holistic nutrition and lifestyle counseling, provided by Che Schreiner, CHHC. In addition, Lisa Kelley, a certified nurse midwife and nurse practitioner, assists Dr. Fisher with gynecology patients and also sees her own.

Addressing Skin ConditionsDr. Fisher is careful to point out that the aesthetic services are not a replacement for a visit to a dermatologist. Although she routinely does a complete skin check on her gynecological patients when they come in for an annual exam, if she sees anything that requires further diagnosis, she refers them to a dermatologist. The same is true of those who visit the cosmetic side of the practice.

“In my gynecology practice, I treat a lot of benign dermatologic conditions in women. That’s always been a very active part of my practice—for example, treat-ing acne and rosacea with antibiotics or topical agents. So having the laser and light-based procedures available gives me another tool to treat skin conditions. Also, I see many peri- and postmenopausal women who are dealing with skin changes related to aging. Having services and products that reverse signs of aging has been helpful for these women.”

Dr. Fisher has used lasers since her residency in 1986. She is certified to use the YAG laser, as is one of her on-staff aestheticians. However, Dr. Fisher does the bulk of the laser and light-based procedures, in the interest of keeping Lumina’s work consistent.

www.thelegacycollection.com


Lumina 1775 Williston Road

(802) 861-0200 www.nancyfishermd.com

“When you’re doing skin tightening and skin rejuvenation, it’s important to do it the same way each time to get the results you want,” she explains.

Lumina welcomes men, too. Some of the more popular offerings include hair removal, Botox, facials, and peels, but any of Lumina’s relevant cosmetic options are available to men. Dr. Fisher has noted an increase of late in the number of men coming to the practice.

Groups of up to 20 women are invited to schedule eve-ning and weekend sessions to discuss the many offerings on the practice’s cosmetic services menu or to receive Botox treatments together.

In light of its relaxing setting and many wellness-related offer-ings, it’s perhaps no surprise that Lumina’s slogan is “Changing the way a woman sees the doctor.”

Detailed information about the staff and services available at Lumina, including links for further reading on treatments, can be found at www.nancyfishermd.com.

www.TheLegacyCollection.com

www.thelegacycollection.com

Holiday GemsSPECIAL ADVERTISING SECTION

Jamie Two Coats ToyshopA magical place in the heart of Shelburne Village filled to the brim with your favorite things! Beautiful dolls, wonderful wooden toys, fun dress up, creative art supplies, Lego, Playmobile, and Bruder trucks are just a few of the wonderful gifts here to make your holiday special!

54 Falls RoadShelburne, VT(802) 985-3221Mon–Sat 10am–6pm; Sun 11am–5pm

Shelburne VineyardVisit us this season for a wine tasting with friends, plan a special event, or stop by to pick up a taste of Vermont for your holiday meals and gifts. Enjoy our red, white, and rosé dinner wines, a limited release of our 2008 Ice Wine, and our carefully chosen selection of Vermont-made gifts and food specialties. Gift certificates are available. Tasting and tours daily, 11am–5pm.

PhotoGardenPhotoGarden carries Canon, Nikon, Olympus, Leica, and Lumix cameras as well as a large selection of camera accessories. Stop by and experience superior customer service and top-quality photo printing from digital or film. Stop in to order your holiday cards, photo gifts, calendars, and more, or order online at thephotogarden.com.

10 Dorset Street South Burlington, VT (802) 863-1256www.thephotogarden.com


Artists’ MediumsBe creative or help inspire the imaginative people in your life this holiday season with hand-selected fine-art gift sets or a gift certificate. Find custom picture framing, Vermont’s largest supplier of fine-art materials, and local art at Artists’ Mediums in Williston, Vermont.

300 Cornerstone DriveWilliston, VT(800) 879-1236www.artistsmediums.comMon–Fri 9am–6pm; Sat 10am–5pmClosed Sunday

Lilly Belle’sLilly Belle’s has a feeling of a boutique in the heart of Soho. We offer a unique selection of clothing, gifts, and accessories for women. Our #1 item is the Reverse-a-Purse, a handbag to change with your every new look.

6308 Shelburne RoadShelburne, VT(802) 985-8222www.shelburnevineyard.com

Shop and dine locally this holiday season.

38 Park StreetEssex Junction, VT(802) 316-4250www.lillybelles.comJoin us on Facebook

www.thephotogarden.com

www.shelburnevineyard.com

www.artistsmediums.com

www.lillybelles.com

ArabesqueArabesque is Vermont’s premiere destination for luxurious gifts and home décor. We have a fabulous selection of tabletop, linens, bath and body, baby gifts, and much more! Our Vermont offerings include Simon Pearce glass, J.K. Adams wood products, locally designed pottery, jewelry, and candles. Let us help you find a perfect gift for every discerning recipient on your holiday list.

5597 Shelburne Road(between Harrington’s and Café Shelburne)Shelburne, VT(802) 985-8732www.arabesquevt.com


Lake Champlain ChocolatesCelebrate the season with fresh all-natural chocolates from Vermont. Give the gift of pure chocolate bliss!

750 Pine Street, Burlington(802) 864-180765 Church Street, Burlington(802) 862-5185Route 100, Waterbury(802) 241-4150www.lakechamplainchocolates.com

Designers’ Circle JewelersDesigners’ Circle Jewelers is proud to offer our newest designer line, Cherie Dori. Whimsical, colorful, creative, and fun! We also specialize in in-house custom designs and expert repairs. Come in and check us out!

52B Church Street Burlington, VT www.vermontjeweler.com

Vermont’s Own Christmas TraditionThe Nutcracker 2010Don’t miss the excitement surrounding Vermont’s own Christmas tradition, The Nutcracker! Performed by the Vermont Ballet Theater with guest artists from American Ballet Theatre and Dance Theatre of Harlem, at the Flynn Center in Burlington. Following the matinees, join the Sugarplum Fairy for a tea.

(802) 86-FLYNNwww.flynncenter.org(802) 879-7001www.vbts.orgDec. 18 at 2pm & 7pmDec. 19 at 1pm & 6:30pm

Hannoush JewelersHannoush suggests the versatile, two-tone Ed Levin gemstone swing necklace for holiday giving, with a large 6mm faceted blue topaz at its center. Sterling with 14K gold bezel and accents.

University MallSouth Burlington, VT(802) 658-0707www.hannoush.com

SPECIAL ADVERTISING SECTION

www.hannoush.com

www.arabesquevt.com

www.vbts.org

www.vermontjeweler.com

www.lakechamplainchocolates.com

Shelburne Farms A delicious addition to the menu for that holiday party with friends or the “taste of Vermont” for gift giving: Shelburne Farms Farmhouse Cheddar. Award-winning cheddar made right here. Shop at our Welcome Center.

1611 Harbor RoadShelburne, VT(802) 985-8686www.shelburnefarms.org



Holiday Gems

BeJewelled BeJewelled is home to Vermont’s largest

single collection of antique and vintage jewelry, clothing, and accessories, plus antiques, collectibles, art pottery, linens, lace, and buttons. For a bit of nostalgia, beautiful gifts, and eclectic memorabilia, step into the holiday spirit at BeJewelled.

1 Frog Hollow AlleyMiddlebury, VT

(802) 388-2799www.rubylane.com/shops/bejewelled

Jor

da

n S

ilv

er

ma

n

Vintage JewelersAt Vintage Jewelers we offer fine estate jewelry featuring period antique designs to retro/modern. You will always find exquisite, one-of-a-kind, eco-friendly jewelry that will excite and inspire. We specialize in custom jewelry design, repair, and appraisal services.

125 College StreetBurlington, VT(802) 862-2233www.vintagejewelers.net

Kiss the Cook Locally owned, Kiss the Cook has everything you need for your holiday delights. We carry Le Creuset, All-Clad, Emile Henry, and the fabulous Sodastream. We also have the area’s largest selection of cutlery. Gift certificates available.

72 Church StreetBurlington, VT(802) 863-4226www.kissthecook.net

Blodgett SupplyOur friendly, experienced staff will help de-stress

the building or remodeling of your home. For your kitchen and baths, high-efficiency boilers and water

systems, solar and radiant options, we have the answers! Visit our showrooms.

100 Avenue D, Williston127 Quality Lane, Rutland

(800) 223-6911www.blodgettsupply.com

Mon–Fri 7am–4:30pm; Sat 9am–12pm

Shop and dine locally this holiday season.


www.vermontjewelers.net

www.rubylane.com/shops/bejewelled

www.blodgettsupply.com

www.kissthecook.net

www.vintagejewlers.net



Tick Tock JewelersWhen you want to stand out from the ordinary, visit the largest collection of fine estate jewelry in Vermont. Tick Tock Jewelers has been family owned for 65 years. Our knowledge and expertise ranges from jewelry and watch repair to custom design, all done on the premises.

185 Bank StreetDowntown Burlington, VT(802) 862-3042www.ticktockjewelers.com

The Green LifeThe Green Life, located on lower Main Street in downtown Burlington, is a one-stop shop for lifestyle and home products made of organic or eco-friendly materials. They have a unique selection of furniture, mattresses, bedding, glassware, jewelry, handbags, gifts, and children’s items as well as everything for the environmentally minded shopper. The Green Life offers alternatives that are healthier for you and the planet.

67 Main StreetBurlington, VT(802) 881-0633www.thegreenlifevt.comTues–Sat 10am–6pm; Sun 11am–2pm; Mon 12pm–6pm

Lumina Your holidays will sparkle at Lumina, a unique

med spa featuring fine products such as Skin Medica, Dermaquest, and Jane Iredale mineral makeup.

Gift certificates for skin rejuvenation, peels, microdermabrasion, hair removal, Botox, fillers, and

facials make a perfect holiday present! As always, consultations are free.

1775 Williston RoadSuite 220

South Burlington, VT(802) 861-0200

www.nancyfishermd.com

A Little SomethingA Little Something, located in Shelburne, offers a splendid assortment of jewelry, perfumes, handbags, and accessories, as well as candles, artwork, and more. With unique and exclusive products available, it’s easy to find the perfect little some-thing for that special person in your life.

Shelburne Bay Plaza 2989 Shelburne Road Shelburne, VT (802) 985-9909Mon–Thur 10am–6pm; Fri 10am–7pm; Sat 10am–5pm

61 Main Street

Burlington, VT

(802) 489-5201

Tues–Sat 4:30pm–12:30am

Closed Sunday and Monday

Circa 1900

www.ticktockjewelers.com


www.thegreenlifevt.com


www.liveinfitness.com

Lund Family Center

C O M M U N I T Y S P O T L I G H T

Twenty-three-year-old Kit felt wedged

between a rock and a hard place. She’d

become pregnant while living with her

fiancé, but he wanted nothing to do

with having a child. Cut off from her

family, Kit had no place to go, and

severe morning sickness made getting

a job impossible. Then she got wind of

Lund Family Center—a multifaceted,

statewide organization that includes a residential program in Burlington. She had an interview one

day and moved in the next. “They were very compassionate,” she says, “genuinely interested in me

as a person, wanting to help me get on my feet and build a life.” 4


building vermont famil ies

for 120 years

b Y N A N C Y H U M P H R E Y C A S E

Lund’s new residential building opened in 2007.

That was in 1997. Today Kit is a contributing member of Vermont society, happily married and a devoted mother. The year she spent at Lund made all the difference. The center gave her not only a sheltering roof and sustenance but also parenting classes and support, guidance on applying to CCV (Community College of Vermont), help getting a job, and daycare for her baby—until she was ready to support herself. “I don’t know where my daughter and I would have been otherwise,” Kit says.

Founded in 1890 by 10 members of the Ver-mont Women’s Christian Temperance Union, the nonprofit originally served “women from as far away as the Midwest, who would hide out there while pregnant under the guise of visiting an ill aunt, perhaps,” says Kitty Bartlett, Lund’s Annual Giving Program coordinator. Babies were almost always placed in adoptive families.

By the 1970s, more women chose to parent their babies. The organization’s services expanded to eventually include childcare, alternative high school, and residential and community substance abuse treatment, based on research that shows early preg-nancy is often associated with addiction and abuse. Adoption services, always a pillar of Lund’s mission, now extend to children in foster care.

Offering a Second ChanceThe evolution of Lund Family Center into an orga-nization that encompasses a full range of services is illustrated by the experience of Shawna, a current resident from White River Junction. Last winter Shawna hit a low point. Incarcerated, longing for her three-year-old daughter, receiving treatment for drug addiction, and pregnant with a second child, she applied to Lund’s residential program. She was admitted, and her son was born about 10 days later.

From there, Shawna’s life began to come together. “They gave me vouchers for clothes [she had none], got me united with my daughter, got me childcare, and helped me get my license back,” she says. She also mentions the parenting support and the clinician who helped her with mental health and addiction issues. “I’ve learned a lot living there,” she says. “I consider it my second chance.”

All this didn’t come without demands. “There are a lot of rules,” Kitty says. Residents are required to keep a schedule: breakfast in the dining room with baby at 7 am, classes from 9 to 12 (many residents are teens completing their high school de-grees), afternoon treatment groups and life skills classes, baby care from 3:30 until bedtime, and then homework in the evenings. Some residents complain about the structure but often come to see it as something they needed.

Shawna talks long and freely about her progress at Lund—learning to as-sess her thoughts and feelings and to communicate with people appropriately; the incentive system, which has enabled her to become a respected member of the Lund community; her supportive grandmother, who has attended every one of her treatment meetings; and her plans to attend college and get a good


Top: Mother and daughter bonding in the Lund Play Lab. Above: Arts and crafts at Lund’s Adoption Picnic that annually welcomes more than 500 individuals, all connected through adoption. Right: Each year, 30 children receive a bright start through Lund’s 5-star Early Childhood program.


www.MBVT.com

www.flynntix.org


job as a social worker so she can provide financially for her children. She will con-tinue to receive support services from Lund after moving out—for as long as she feels she needs them.

The cost for such services is immense. Lund’s budget in 2009 was $6.7 million. About one-third was spent on adop-tion programs, two-thirds on residential services. One million dollars came from private donations, the rest from state and federal funding and grants. But Kim Coe, director of residential and community treat-ment, points out this investment decreases the burden on social systems such as cor-rections and child welfare, and increases tax revenues from women who become productive members of society. And with that investment Lund annually benefits over 1,000 adolescents and adults—and their families.

Finding “Forever” HomesLund has also been an effective partner with the state in finding permanent homes for foster children through Project Family. In 2000, Vermont had 93 children con-sidered “unadoptable” due to their age or behavior issues. Lund staff didn’t accept that term as valid. Committed to finding a

Outdoor time at the Lund Early Childhood program.

www.truexcullins.com

www.vtenergy.com


“forever” home for every child, they have helped decrease the time between entry into foster care and adoption from an aver-age of four and a half years to 24 months.

One example is a 14-year-old named Tyler. Severely traumatized from abuse, the boy was highly reactive and had gone through more than 10 foster homes in eight years. Last year he was adopted by Brattle-boro resident Jennifer, who says it has been “absolutely wonderful—the best choice I’ve ever made for myself.” Heather Sim-mons, Tyler’s caseworker at Lund, provided invaluable support when Jennifer doubted herself or had questions about Tyler.

Mark and Robyn, a couple from north-ern Vermont, had looked into adopting a child from Ethiopia or Kazakhstan, having heard “horror stories” about domestic adop-tions arranged online. Then they learned of Lund and arranged an interview. “We both came out of there saying, ‘This is it,’” Robyn says. “We both felt absolutely comfortable with the process. And the fact that they had a program for teenage moms appealed to us.” Nine months later, Mark and Robyn became the parents of a baby girl—“a bundle of joy” born in Vermont.

For all of these achievements, the Lund Family Center has received several national

www.theautomastermercedesbenz.com

www.kitchenbydesignvt.com

www.kitchensbydesignvt.com


awards, including a Congressional “Angel in Adoption” award last year. A rarity in that it includes a full range of services un-der one organization, it has earned some-thing of a national reputation.

Lund’s basic mission is to strengthen families and so help children thrive. Execu-tive Director Barbara Rachelson sums up the impact of that mission with a quote from Lyndon B. Johnson: “The family is the cornerstone of our society. More than any other force it shapes the attitude, the hopes, the ambitions, and the values of the child. And when the family collapses, it is the children that are usually damaged. When it happens on a massive scale the community itself is crippled. So, unless we work to strengthen the family, . . . all the rest . . .will never be enough.”

Please note: the last names of people in this article have been omitted for their protection and privacy.

Lund Family CenterP.O. Box 4009

Burlington, VT(800) 639-1741

www.lundfamilycenter.org

www.OtterCreekCustomClosets.com

www.sprucemortgage.com

63 Winter 2010-2011 / Best of Burlington

Lund Family Center was founded in 1890 as the “Home

for Friendless Women” through the fortitude of 10

visionary women united through the Women’s Christian

Temperance Union. Originally housed in a Victorian

home on Shelburne Street (pictured right), Lund Family

Center operates with a $6.3 million budget and almost

100 employees from five locations in Chittenden

County and with Lund Adoption staff co-located in

child welfare offices across Vermont. Since 1890,

Lund has completed more than 8,600 adoptions

and improved the lives of more than 50,000 people

through residential and community services. Lund’s

positive impact is felt across

Vermont and nationwide. Annually,

Lund improves the lives of more

than 4,000 individuals. While the

social and political landscape of

the country has evolved and the

definition of family has changed

since 1890, Lund’s mission to

strengthen families remains a

guiding force.

120 Years of Strengthening Families

www.vermontfurnituredesigns.com


By mary gowphotographs courtesy of cedia

Is your famIly ready for the hottest new trend?

Media RooMsHome

With just a tap on a touch screen, the drapes

close, the lights dim, and popcorn starts popping.

A painting on the wall silently recedes, revealing

a large flat-screen television whose brilliant pic-

ture has stunning clarity and contrast. Tap. Let

the film festival begin! Or if it’s game time, with

another touch the Patriots are streaming live. Are

the kids (or you) into Wii? One more touch and

you’re in the action.

Fabulous improvements in high-definition TV

combined with superb surround-sound systems

have revolutionized home entertainment. Liter-

ally millions of choices of music, films, programs,

and games are available for home viewing and

listening. A recent design trend, the home me-

dia room puts this superb new technology in its

place and puts it there with flair. 4

courtesy of maverick integration, bedford, nh

“since the end of analog TV and

the switch to flat screen, we’ve

been seeing a trend to more

open-home theater design.

People used to want to close the

door on the television so it was

not in view. Today the flat screens

are much more attractive, and

people don’t need to hide them.

The thinner screens allow for a

more open-home theater and

home entertainment area.”

Michael Lash, president and CEO of Ethan Allen Home Interiors, 2735 Shelburne Road, Shelburne, VT



“With media

rooms and home

theater there are

a lot of variations.

We see some

home theaters

with seats,

projection

televisions, and

so forth, but more

than that we are

seeing distrib-

uted audio and

distributed video

throughout the

house.”

John Gunther, vice president, The SuperStore Electronics, 543 Blair Park Road, Williston, VT

co

ur

te

sy o

f in

teg

ris

ys, c

hic

ag

o, i

l.


In a home media room, your lifestyle and interests take center stage. The jigsaw puzzle of components—Blu-ray players, receivers, amplifiers, cable boxes, speakers, and all those wires—are out of sight. A professionally designed media room has easy controls; an advanced remote can access all your programming and more, even operating the drapes and the pop-corn popper. Some homeowners opt for dedicated home theaters, spaces designed specifically for watching movies; others integrate media into living spaces, affording great viewing and other activities in the same space.

Along with the technology, there are almost endless options for the home media room to suit the homeowners’ style. Back-lit panels and recessed lighting set the mood and eliminate distracting glare. Ample, comfy chairs and loveseats recline; some have heated seats. Gaming chairs synchronized with films and game programs shake, jolt, and simulate high-speed chases. Automated drapes and shades open or close as needed. Artwork and mir-rors hide television screens when not in use.

Design and installation of a home media room fits smoothly into new construction or as a retrofit of existing home spaces. Media systems can be concentrated in a room or rooms or installed through the house, from the great room through the kitchen and even in the bathrooms. So, tap that touchpad—it’s showtime! 4

It’s Better at Home“Families are bringing some of

the decorative features of movie

theaters into their homes. They are

putting in movie curtains that cover

the screen, building up layered

seating, and adding features like

the popcorn popper.”

Deborah Overton, Altogether Designs, 11 Maple Street, Suite 11, Essex Junction, VT


Home TheaterMovie stars and high society celebrities settled into comfortable gold brocade armchairs to watch black-and-white films during visits to William Randolph Hearst’s San Simeon estate. Eleven pm screenings were a tradition there; most of the films were from Hearst’s production company, and most starred his girlfriend Marion Davies. The plush room in Hearst Castle with its elevated rows of seats and opulent décor—gold caryatids holding bunches of flowers stand along the burgundy walls—was completed in 1931. Hearst’s was one of the first and is still one of the most famous home movie theaters.

In 1942, the White House theater was installed. Unlike Hearst’s that was built for its pur-pose, the Presidents’ was a retrofit—an ample cloakroom in the East Wing was adapted to its new media use. Presidents and their families use the room for private screenings; they also of-ten entertain guests there, from visiting dignitaries to groups of Washington, D.C., schoolchil-dren. The theater was most recently redecorated in 2004; the old pale tan and cream walls, drapes, and chairs went out and red upholstered seats and deep red and gold walls came in. Beyond movie nights, Presidents also use the White House theater for practicing speeches.

A residence of the magnitude of Hearst Castle or the White House is not necessary for a modern home theater. Yet, home theaters today have features found at both of those address-es. A home theater’s main purpose is screening movies. Its seating and systems are designed to provide an optimal movie viewing experience, not a space for exercising with your Wii or watching the evening news. Lighting can be completely controlled day or night. If the room has windows, drapes or shades keep natural light out. Non-reflective fabrics, carpet, and wall coverings minimize glare and distraction.

Seats are arranged for viewing. In a larger home theater, they are typically in rows and on elevated platforms to afford every seat a superb view of the screen. 4

“Most people are really

interested in the many

things you can do with a

single remote control.

You can manage lights,

dimmers, open shades,

control the security

system, as well as

broadcast movies,

television, and sound.”

John Gunther, vice president, The SuperStore Electronics, 543 Blair Park Road, Williston, VT


“Men really like the

large screen for

sports and the

powered-up sound

of the surround-

sound systems. i’m

seeing family rooms

being converted to

combination home

theater and family

room space.”

Deborah Overton, Altogether Designs, 11 Maple Street, Suite 11, Essex Junction, VT


steps to Your Home Media Room“The new televisions along with surround-sound systems really bring the home media experience together,” says Todd MacDuff, electronics manager at The SuperStore. MacDuff has seen a lot of innovation and advancement in media technology in the 20-plus years he has been in the audio and video business. MacDuff suggests these steps to homeowners who are looking forward to their new home media experience.

• Ask yourself a few questions first, suggests MacDuff. What is your wish list? Do you want speakers through the house or just in the media room? What kind of screen and what size screen do you want in your home? Do you want projection or a panel TV? Both are high definition, but a projection screen is designed for movies and can be a much larger screen.

• “Talk to a professional who can design the system,” advises MacDuff. “We look at the space and propose a plan and we give you ideas about how to set up the room. If you’re going to get a new TV, why not do speakers or surround sound at the same time? And why not put the speakers in the wall?”

• Working with your interests and budget, the media technician, explains MacDuff, “can help with design and ideas about placement as well as developing a schedule of what you may want. We develop two proposals—a wiring layout and an equipment proposal. The customer decides what specifics they want—the size or features on the TV, a specific Blu-ray player. We give recommendations, but the customer picks out the specific features.”

• “Have your A/V technician wire your system,” says MacDuff. “Generally media system wiring is not done by an electrician, it’s done by a specialized technician. The technician installs and tests the products to make sure everything is working as it should.”

• Once the system is in place, says MacDuff, “We program and test the remote. We do a walk-through of the system with the customer. For the homeowner, it’s a little like driving a new car. At first you’re not familiar with all the features. We’re there to help.”

• “Then it’s the Wow! Factor,” says MacDuff. “When it’s all done, we want people to be thrilled. When they turn it on, if there’s a storm in the movie, we want to have the thunder sound like it is in the room with them.”

www.chefscornervt.com


The Latest Trends“With media in homes today the main concern is comfort,” says Ann Roche of Ann Roche Casual Furniture in Shelburne. “Even in multi-million dollar houses I am seeing a lot more casual furniture. People don’t want formal rooms where you barely touch anything.”

“One of the many reasons that home theaters or media rooms are gaining in popularity has to do with the modern typical American family,” says Cris Folley, president of Creative Sound in Williston. “With school-aged children involved in sports and other social ac-tivities outside the home, parents often look for ways to spend time with their kids at home. Besides using a media room for fun family activities, it’s also a great way to entice some children—especially teens—to stay home and maybe even invite friends over to enjoy the media room,” Folley explains.

Today’s technology opens your home to a world of options. “Many audio/video components are now offering consumers opportunities to use the Internet to enhance their entertainment choices,” Folley says. “Several televisions, Blu-ray players, and media servers now connect to the Internet via a home network, allowing users to rent movies (Netflix, Vudu), watch web content (YouTube), and stream music (Pandora, Rhapsody, Internet radio stations) through a mod-ern A/V system,” he explains. “The number of rooms our technicians wire up for network access has grown tremendously, while we sell fewer and fewer CD and DVD players.”

Just For FunThe Game Room Media Room Install multiple televisions like a sports bar. With team logo floor covering, your favorite team is part of the décor.

Hide That Television Your projectors and screens can be motor-ized to retract into the ceiling when not in use.

Home Theater Accessories A personalized traditional marquee, film posters in illuminated cases, movie star cutouts, concession signs, velour ropes, even theater style drink cups and popcorn boxes can bring your home experience even closer to the theater, except without the perils of having chewing gum under your chair or strangers kick-ing the back of your seat and talking through the action.

The Consumer is the Winner CNN Money recently reported prices of 32-inch LCD TV panels over the last five years. In 2005, the 32-inch flat screen LCD sold for an average price of $1,566. Its price plummeted to $873 in 2006, then continued to ease down to $374 for most of 2010. Prices are expected to be even lower with pre-Christmas sales.

Choose Your Theme Bat Cave? The bridge of the Starship Enter-prise? Jules Verne’s Nautilus? It’s your media room and can be all your imagination conjures up. Some fabulously themed rooms have already been created and more are no doubt yet to come. Even if you don’t choose to go to the extreme of recreating a space from a favorite film, your style and interests make it your own.

Fall 2010 / Best of Burlington 1

Coffee Table Publishing, LLCP.O. Box 1460Quechee, VT 05059

PRSRT STDU.S. POSTAGEPAID

Permit No. 43Barre, VT

BE

ST

O

F

BU

RL

IN

GT

ON

SU

MM

ER

2

01

0

s u m m e r 2010

BEST

OF

BURLINGTONL I F E A N D C U L T U R E I N T H E C H A M P L A I N V A L L E YVOLUME 3 . NO. 3 $4.95

Local Farmers’ MarketsGordon’s WindowsRecycle with ReSource

Best Burgers Expert Tips, Toppings & Recipes

SummerCovers2010.indd 1

16/05/2010 5:55 pm

Give the Gift of Best of Burlington

Share the wonder of our beautiful area and the latest news all year long with a Best of Burlington gift subscription. Friends and family who have moved away from the area will be especially appreciative. Be sure to order a subscription for yourself, too!

Send a check for $19.95 for one year (4 issues) to Best of Burlington, P.O. Box 1460, Quechee, VT 05059, or conveniently pay online using PayPal at www.bestofburlingtonvt.com.



Zebra polished. african gold. indian

autumn. peacock green. sound like names

of gems twinkling under glass jewelry cases? not quite.

they’re precious stones, but not that precious—people

might chop onions on the african gold, or build a fire

next to the indian autumn. no, these are actually types

of slate on display in the burlington marble & granite

showroom, for consideration as eventual countertops or

fireplace facings. 4

ROCKROLE&

Burlington Marble & Granite finds a niche in a hard place


B Y S A R A H T U F F

Kitchen in Shelburne features Crema Antarctica granite.Kitchen design by Tami Esbjerg.


and here’s another surprise: like palmer’s maple syrup, intervale lettuce, or cabot cheese, slate—and some other stones, too—are local, made-in-Vermont products. throw in the facts that burlington marble & granite owner mike richburg learned the art of stonecutting right here in chittenden county, and that he employs a team of equally skilled, equally local craftsman, and you begin to see the small Vermont company has been running smoothly even through rocky financial times for the country. “despite what the economy has done, we’ve maintained a huge presence,” says richburg. “it’s been continual growth year after year for the past eight years.”

Honed Danby Imperial marble in a Burlington home. The island marble is two inches thick.


Stone Worklong before marble and granite (and slate, soapstone, limestone, quartzstone, trav-ertine, and onyx), the original medium of choice for richburg was actually paper. after graduating from castleton state, he was working for The Burlington Free Press when a friend asked him to help out with some stonecutting projects. “i discovered that i had a knack for it,” says richburg. “it takes a tremendous amount of patience, but i was enjoying starting to work with my hands—the days flew by.”

When the opportunity came to change careers full time and to leave the corpo-rate world, “i couldn’t get my tie off fast enough,” says richburg with a laugh. learning the art of stonecutting through several apprenticeship-type positions and various partners in the business (includ-ing densmore monuments), he eventually began his own business in 2002. 4

www.freshmarketvt.com

www.BelCantoWine.com


at one point, richburg was work-ing for both the recently deceased and the renovator, carving memorials and creating countertops. “but we couldn’t get both parts of the business going in the same direction,” he says. “as you can imagine, it was an entirely different clientele for each.”

Local Optionsso burlington marble & granite now focus-es solely on “the finest handcrafted stone countertops for Vermont’s many premier builders, fine kitchen and bath designers,

A fireplace in a Burlington home features Capolavoro, a quartzite from Brazil.

www.thespotvt.com

www.flynntix.org


and discriminating homeowners,” as the company’s website proclaims. (fireplaces are included in the mix, too.) “it’s truly custom work with a high level of detail and demanding customers,” says richburg.

those customers, he adds, are also catching on to the fact that formica is so last century. “Vermont’s always kind of slow to follow a trend, but people here now know that stone is the material of choice for kitchen remodeling,” says richburg. “and the raw materials have become less expen-sive and the science behind the fabrication more exact.”

it helps that the official state rocks

www.kgcvt.com

www.gadues.com


of Vermont are marble, granite, and slate, designated so in 1991. the Vermont danby quarry near manchester is the largest underground marble quarry in the world while barre is the self-proclaimed “granite center of the world.”

but it’s the state’s slate, says richburg, that really fits with the aesthetic of chit-tenden county kitchens, bathrooms, and beyond. “the quality of Vermont slate is, bar none, better than any other, with a great wearability without needing to be sealed,” he says. “and because the slates are honed—no high, shiny polish—they work well in farmhouse-style homes, blending better with the beautiful natural surroundings.”

While the Vermont materials are “sub-stantially” more expensive than products shipped in from brazil, india, or africa, Vermonters are mostly ready to pay the difference, says richburg. “it’s an interest-ing trend—people are obviously tight with their budgets but also more mindful of keeping the money local,” he says. “they come through the door and want a local product, and want to work with locals.”

A New Spacestarting this winter, customers will walk through an all-new door. though richburg says that his flynn avenue showroom is in a great spot, tucked among a hodgepodge of home specialists including express ap-pliance & kitchens, tri-state flooring, and the granite group, bigger and better things are right around the corner. as of december 1, 2010, burlington marble & granite is opening a new, warehouse-style showroom in the former salvation army building on burlington’s industrial parkway. “it’s going to be a like a museum, with 300 slabs of different types of stone,” says richburg of the new space. (the richburg home in Williston is like a mini-museum, then, with saudi arabian granite in the kitchen, norwegian granite in a guest bath, brazlian granite in one of the kids’ bathrooms, and an onyx fireplace.)

stone aficionados will also be able to see richburg and his four full-time em-ployees at work in the new headquarters—without, it is hoped, any “oops” moments. one can’t help wonder what goes on when there’s wrangling of a very expensive piece of stone, and richburg admits there have been a few disaster stories at burlington marble & granite. “i had a 10-foot-long piece of granite snap in half right as it was

www.tommoorebuilder.com

www.mirrormirrorvt.com


going on the cabinets,” he says. “essentially, it’s like glass, so you treat it as such.”

richburg adds that new advances in material handlings save thousands of dollars in breakage, one reason he at-tends trade shows and travels to suppliers’ warehouses in boston when not on job sites. another is to see the myriad materials in person, to choose another “gem” from the vast, open cases. “it seems we have a new favorite material every week; i love to work with soapstone, but onyxes have this beautiful, translucent look,” says richburg. “i’m still amazed by what i see. sometimes i look at a piece of stone and say, ‘i can’t believe this material came from the earth.’”

Green Mountain Gems

Local stones offered by Burlington Marble & Granite:

Gray granite

White marble

Black marble

Green slate

Gray slate

Black slate

Red slate

Purple slate

Green serpentine

Burlington Marble & Granite1 Industrial ParkwayBurlington, VT 05401

(802) 860-1221www.burlingtonmarbleandgranite.com

www.planethardwood.com

www.SportStyleVT.com


This page: The LIFE fitness resort in southern Califor-nia has many amenities and comfortable guest rooms. Opposite top: Resort guests work out on the beach. Center: LIFE president and founder Eric Viskovicz assists actress Angela Bassett. Bottom: Eric with Elizabeth Rohm of Law & Order in the gym.

G E T F I T


LIFE is an appropriate acronym for Live in Fitness Enter-

prise, a California resort spa that focuses on healthy life-

styles. From simply toning bodies to helping people lose 200

pounds, the professional trainers and nutritionists at LIFE

can assist anyone desiring to be healthier and more fit.

the #1 rated weight-loss retreat in the world

get fit with

life“We work with professional athletes, celebrities, and regular

people who are trying to live a healthier life,” says LIFE president and

founder Eric Viskovicz. “Right now we’re hosting about half of the LA

Clippers team and planning meals for them. We also work with triath-

letes, hockey players, and people training for the Olympics.” Besides

sports figures, LIFE regularly welcomes celebrity guests such as actress

Angela Bassett and rocker Chris Daughtry.

“People come from all over the world,” Eric says. “To be

successful, many times people find they need to leave their toxic envi-

ronments behind—toxic people, toxic jobs. Our entire culture is based

around food, and negative influences in our lives can undermine the

best efforts to eat healthy and be fit, so we offer an escape from that.

Obesity is an epidemic in this country, with more than 60 percent of

us being overweight. Our holistic approach helps people change their

lifestyles and be successful long-term.”

Eric’s—and LIFE’S—PhilosophyAs a college athlete, Eric was in incredible shape. But after entering the

“real world” after school, he began to gain weight. He realized he could

not continue his unhealthy habits and that he had to train himself

mentally to work on his urges to eat unhealthily. “I realized that eating

one or two cookies is OK, but that eating the whole box is a problem.

Now I teach people to think about not what they’re eating, but why.

At LIFE we teach people to do things for enjoyment, not out of habit.

We teach them to find a healthy balance in their daily routines. We

conduct group sessions to focus on the psychological aspects of eating.

We work with people to prepare them for long-term success.” 4


Personalized ProgramsTailoring a program to each individual’s needs is what sets LIFE apart from other health

spas. The schedule for guests at LIFE is set from 8:00 am to 6:00 pm daily and includes

working out, meeting with nutritionists, meal planning, therapy sessions, grocery store

excursions, and cooking classes. “We plan out a very structured schedule for each indi-

vidual every day, but we give them what they like. Activities range from weight training,

cardio, yoga, posture alignment, biking, hiking, basketball, football, tennis—whatever

people enjoy doing,” Eric explains. “Because we’re such a controlled environment, our

clients see results very quickly.”

Guests don’t need to worry about their weight, fitness level, or working out in the

gym when they arrive. “The gym can be a very intimidating place,” says Eric. “But there

is no judgment here. Everyone is here for the same reason.”

Assessing FitnessThe staff at LIFE conducts many tests to measure fitness. Polar body age reveals flexibil-

ity, strength, body fat, blood pressure, and more. “A person may be 42 years old, but his

or her body age may be closer to 70,” Eric says. Often people look at weight and judge

if a person is healthy, but Eric says weight alone is not an accurate measure of health.

“Someone can weigh 180 and be in better health than someone who weighs 100. Body

fat and lean muscle ratio must be taken into consideration instead,” he explains.

Eric’s main piece of advice for anyone trying to lose weight is, “Throw your scale

away. Scales are irrelevant. If you lose one pound on the scale but gain four pounds of

muscle, that’s great. But if you’re losing six pounds of muscle, that’s not being success-

ful.” Eric has a good way to visualize body weight. “Think of a trash bag full of 100

pounds of money versus the same bag filled with 100 pounds of manure. Both weigh the

same, but which would you rather have?”

Meetings with nutritionists include a series of tests to assess lean body mass and

making a meal plan for each person. Clients are taught to weigh their portions, and

preservatives and trans fats are a no-no. Meals are a healthy balance of protein, carbo-

hydrates, and good fats. On grocery shopping trips, clients learn smarter and healthier

ways to buy food and plan their menus.

Enjoy Your StayDepending upon each client’s goals, stays at LIFE can range from a one-week healthy

vacation to six or seven months to lose 200 pounds. Some people stay for two weeks or

a month. The professional staff at LIFE can help determine what’s right for you.

Clients enjoy their stays in beautifully decorated guest rooms. Accommodations at

the LIFE fitness retreat are a spacious one-bedroom suite complete with a living room,

dining area, bedroom with walk-in closet and bathroom, and a fully equipped kitchen.

A patio offers a great view and the ocean breeze off the marina. Relax and unwind by the

spectacular outdoor pool surrounded by lush landscape or in the whirlpool or sauna.

The comfortably elegant suites also feature amenities such as high-speed Internet service,

premium cable channel access, and a washer/dryer in the unit.

Living accommodations are centrally located in Marina Del Rey, just minutes from

LAX and all the excitement of Los Angeles, Venice Beach, and Santa Monica. The gym

and other facilities are on the retreat’s cam-

pus, and the beach and many shops and

attractions are within walking distance.

82

For More Information Live in Fitness Enterprise

7298 W. Manchester Ave. Los Angeles, CA 90045

(888) 657-6029www.liveinfitness.com

www.anjouvt.com

83Winter 2011 / Best of Burlington



A Calendar of Events

HappeningsFlynn Center for the Performing Arts153 Main Street, Burlington, VTTickets: (802) 863-5966Info: (802) 652-4500www.flynncenter.org

December 12A Christmas Carol Featuring a 30-member cast, a live

orchestra, elegant costumes, lively

dancing, and show-stopping special

effects, this beautifully staged musi-

cal adaptation of the Charles Dickens

classic is a perennial Flynn holiday

favorite.

MainStage, 7pm.

December 13Legally Blonde: The MusicalLegally Blonde follows

sorority star Elle Woods.

When her boyfriend

dumps her for someone

more “serious,” Elle puts

down the credit card,

hits the books, and

sets out to go where

no Delta Nu has gone

before: Harvard Law.

Along the way, Elle

proves that being true

to yourself never goes

out of style.

MainStage, 7:30pm.

December 14Flynn Show ChoirJoin us for the debut musical presen-

tation of Vermont’s first community-

based show choir!

FlynnSpace, 6:30 & 8:30pm.

December 15Leahy Family ChristmasA Leahy Family Christmas is a mul-

tifaceted experience that uses the

magic of technology to share the

stage with their parents and other

people from their past.

MainStage, 7:30pm.

January 12Emily Frappier’s Super GymIn collaboration with composer

Andrew Frappier and lyricist Robert

Bliss, Emily continues to expand her

musical, Super Gym: The Musical.

FlynnSpace, 7pm.

January 21Bale Folclorico da Bahia With explosive energy and rich

pageantry, Balé Folclórico da Bahia

returns to the Flynn and brings to life

the rich culture of Bahia, a region of

northern Brazil.

MainStage, 8pm.

January 23Charles Lloyd Quartet With a long and distinguished

playing career, Lloyd’s music takes

audiences on journeys that traverse

enormous distances.

MainStage, 7pm.

January 28Armitage Gone! Dance: Three TheoriesKarole Armitage and Armitage Gone!

Dance present Three Theories, a

tour de force inspired by physicist

Brian Greene’s bestselling book, The

Elegant Universe.

MainStage, 8pm.

January 29Sweet Honey in the RockSweet Honey in the Rock is the Gram-

my Award-winning, all-female a cap-

pella vocal ensemble that embodies

the rich textures of African-American

legacy—blues, spirituals, gospel, reg-

gae, African chants, ancient lullabies,

and jazz improvisation.

MainStage, 8pm.

February 5Waiting for GodotFusing Samuel Beckett’s words with

the rapid rhythms of hip-hop lyrics

and the speech patterns of African-

Americans in New Orleans.

MainStage, 8pm.

February 11Jose Limon Dance CompanyThe company draws from its vast

repertoire to perform two of its finest

works, Limón’s There is a Time (1956)

and Anna Sokolow’s Rooms (1955).

MainStage, 8pm.

February 12Late Night Catechism 3: ‘Til Death Do Us PartAfter teaching countless students

about the saints, venial sins, limbo,

and more, Sister is now offering up

hilarious lessons on the Sacraments

Winter 2010-2011

Other Noteworthy Winter Events

Through December 31Edgewater Gallery Welcomes Mary WhyteMary Whyte

has gained

national

recognition for her figurative

watercolors, most notably her

depictions of the African-American

Gullah women of Johns Island,

South Carolina, near where she

lives. Edgewater Gallery, One Mill

Street, Middlebury, VT. (802) 458-

0098, www.edgewatergallery-vt.

com

Through January 1“Petite,” 1st Annual Small Works ShowCome celebrate Edgewater’s first

birthday with their current exhibi-

tion, “Petite.” This small works show

features a diverse range of gallery

artists, creating an affordable,

eclectic, vibrant exhibit perfectly

suited to the holidays. Also on view

as Edgewater’s Featured Artist of

the Month, Philip Koch displays

contemporary reimaginings of the

Hudson River School’s romantic

landscapes. For 2011 exhibits

and upcoming events please visit

www.edgewatergallery-vt.com.

Edgewater Gallery, One Mill Street,

Middlebury, VT. (802) 458-0098

December 9Upcycled Fashion Show!Enjoy an evening fashion show fea-

turing amazing clothing for all ages

made from re-purposed, recycled,

and upcycled materials.

Burlington’s own upcycled fashion

diva Gyllian Rae Svensson, owner of

The Bobbin Sew Bar + Craft Lounge,

LLC, will be putting on the show.

For more details call (802) 864-

1848, ext. 135 or visit www.echo

vermont.org. Echo Lake Aquarium

and Science Center/Leahy Center

for Lake Champlain, (877) ECHO-

FUN. 6:30–9:30pm.

December 18, January 8 & 22, February 12 & 26Burlington Farmers’ MarketVisit the Burlington Farmers’

Market for food, crafts, music, and

socializing. Memorial Auditorium,

250 Main Street, Burlington, VT.

10am–2pm.

December 31First Night Burlington On New Year’s Eve, Vermont’s

premier affordable, substance-free

New Year’s Eve celebration of the

arts welcomes people of all ages to

downtown Burlington. Hundreds

of artists perform in 30 venues. For

more information and a list of art-

ists, visit www.firstnightburlington.

com. 12pm–1am.

January 7Last Day: Power Play—Conservation Quest

Learn how easy, fun, and smart it

is to live a more efficient lifestyle!

From food choices to energy

choices, you’ll discover that YOU

have the power to make earth-

friendly choices today. Enjoy this

highly interactive exhibit with

plenty to push, pull, stack, bang,

twirl, and spin. Echo Lake Aquarium

and Science Center/Leahy Center

for Lake Champlain, (877) ECHO-

FUN, www.echovermont.org.

10am–5pm.

Ste

phe

n M

ea

Se


of Marriage and the

Last Rites, including her

own wacky version of

the Newlywed Game.

MainStage, 8pm.

February 14CATS There’s no better way to introduce

your family to the wonders of live

theater than with the magic, the mys-

tery, and the memory of CATS.

MainStage, 7:30pm.

February 17–18LA PartyA fanatical vegan slides off the

wagon one night, falling headfirst

into a wild Los Angeles bender. The

story collides with live video in which

six performers produce a compel-

ling composite human being. Don’t

miss this hilarious, riveting show that

takes audiences along on an unfor-

gettable ride.

FlynnSpace, 17, 8pm; 18, 7 & 9pm.

Bir

thd

ay

Mu

Seu

M f

or

Ch

ild

re

n, n

or

wa

lk, C

t.

Happenings is sponsored by Edgewater Gallery

www.edgewatergallery-vt.com

Happenings

February 18–19Cirque Eloize: iDWith 14 artists performing in 10 circus disciplines,

Cirque Éloize discovers a new world based in the

heart of a futuristic city that revolves around break-

dance and hip-hop.

MainStage, 8pm.

February 26Kailash Kher Kailash Kher’s powerful voice recalls the ancient

history of India, and his band Kailasa is just as likely

to include a traditional village rhythm or sacred

Sufi chant in the mix as they are a funk groove or

reggae beat. Not only is Kher one of Bollywood’s

most recognizable playback singers and a judge on

the immensely popular Indian Idol TV show, Kailash

Kher & Kailasa has become one of India’s most suc-

cessful musical groups.

MainStage, 8pm.

February 27Meredith MonkLegendary artist Meredith Monk’s wordless music

combines the technical virtuosity of classical music,

the poignancy and directness of folk music, the

freedom and flexibility of jazz, and the excitement

of rock and roll.

MainStage, 7pm.

Shelburne Farms1611 Harbor RoadShelburne, VT(802) 985-8442www.shelburnefarms.orgHours: 9am–5:30pm daily

December 11Winter Gifts: Decoration & Craft MakingSettle in for a delightful session

of making thoughtful homemade “green” gifts

from natural and recycled materials. Don’t forget

to bring a box to take home all of your creations!

Call (802) 985-8686 to register. 9:30–11:30am &

12:30–2:30pm.

December 12Holiday Wreath DecoratingJoin Victoria Dilley, florist for the Inn at Shelburne

Farms, to learn how to decorate your holiday

wreath with natural materials that can be found in

your own backyard. Bring your own wreath. We will

provide the decorating materials for one wreath.

Call (802) 985-8686 to register. 10am–12pm.

January 8Winter Scavenger HuntBring your family for a scavenger hunt challenge in

the winter woods. After exploring outside on your

own, come tally your points inside and meet some

live raptors that make Vermont their winter home.

Call (802) 985-8686 to register. 10am–12pm.

January 22Play Date! Winter on the FarmCall up a friend and make a play date at Shelburne

Farms! Explore lots of theme-based activities

in the education center at your pace and schedule,

with a staff member present for questions.

Parent/guardian chaperones required. Special

guest: Meet a live owl with OFES! Call (802)

985-8686 to register. Walk-ins welcome! Anytime

between 10am and 2pm.

January 29Shelburne Winterfest! Enjoy a day of wintery activities: winter games,

sleigh rides, sled dog rides, sledding on the hill,

skating on the pond, entertainment, and tasty

treats! 12–3pm.

January 30Tracking & Trailing a Vermont CarnivoreJoin naturalist Matt Kolan for a day of

reading and interpreting the tracks and

signs of a Vermont carnivore, exploring

the intimate story of a day in its life.

Bring a brown-bag lunch. Call (802)

985-8686 to register. 10am–2:30pm.

February 2Teacher’s Clubhouse: Creating Classroom Communities

Join us afterschool in the “Clubhouse” to explore

the forest and play cooperative games you can

share with your students. Call (802) 985-8686 to

register. 4–7pm.

February 3–6Earthtime: Living Practice/Practice for LivingThese retreats will focus on foundational principles

for ritual and creative participation with Earth

rhythms, cycles, and patterns. Call (802) 985-8686

for an application.


www.mcschool.org



February 5World Wide Waldens: Putting Thoreau’s Words in ActionCome learn how to foster an environmental ethic in

your students, through fun and thought-provoking

activities. Call (802) 985-8686 to register, and visit

www.worldwidewaldens.org for more info. 9am–

1pm.

February 5Burlington WinterfestCome visit us at the Burlington Waterfront! Visit

www.enjoyburlington.com for more info.

10am–3pm.

February 12Play Date! Farm & Food FunCall up a friend and make a play date at Shelburne

Farms! Explore lots of theme-based activities in

the education center at your pace and schedule,

with a staff member present for questions. Parent/

guardian chaperones required. Call (802) 985-8686

to register. Walk-ins welcome! Anytime between

10am and 2pm.

February 19Owl ProwlLearn how to hoot like an owl, and then venture

out into the woods to try to call some wild owls in.

Call (802) 985-8686 to register. 7–9pm.

discover the fascinating past—and the promising future—of this historic landmark

The story of Shelburne Farms’ journey from one of America’s great agricul-tural estates to becoming a world-class leader in sustainability education is told in a new book, The History of Shelburne Farms: A Changing Land-scape, an Evolving Vision. Authored by Erica Donnis, Shelburne Farms for-mer curator of collections, the book is jointly published by Shelburne Farms and the Vermont Historical Society.

Shelburne Farms began as a collection of small Vermont farms in the second half of the 18th century to become a vast agricultural estate by 1900. The magnificent estate was the vision of its owners, William Seward and Lila Vanderbilt Webb, a doctor and a railroad magnate’s daughter. It was intended to showcase their wealth, but also to lead the way in improving agriculture in Vermont and the nation. From those beginnings the vision evolved, and today Shelburne Farms stands as a leader in the movement for sustainabil-ity education. Currently stewarded by a nonprofit organization that Webb family descendants established in 1972, Shelburne Farms and its landscape continue to inspire.

The lavishly illustrated book chronicles the rich history of the estate through recent times and the new vision for the farm in the 21st century as a place that teaches and inspires stewardship.

Shelburne Farms: Yesterday, Today, and Tomorrow

the 340-page book is available at Shelburne farms, the Vermont historical Society, and area bookstores for $34.95 (paperback) and $44.95 (hardcover). for more information, go to www.shelburnefarms.org or www.vermonthistory.org.

The Vermont Symphony Orchestra rings in the

holiday season this December, bringing two joy-

ful programs to music halls around the state. The

annual Holiday Pops concert, under the direction

of Robert De Cormier, joins the VSO Chorus with

the Orchestra for a festive program entitled

“Glory Hallelujah!”

n December 10, 7:30pm, Barre Opera House,

Barre

n December 11, 7:30pm, Flynn Center,

Burlington

n December 12, 3pm, Paramount Theatre,

Rutland (the first of the three-concert Sunday

Matinee Series)

n December 16, 7:30pm, Warren United

Church, Warren

n December 17, 7:30pm, Jay Peak Resort, Jay

n December 18, 5pm, The White Church,

Grafton

n December 19, 4pm, the First Congregational

Church, Manchester

n December 20, 7pm, the Congregational

Church, Brandon

Masterworks SeriesWinter date: January 22World-renowned cellist Yo-Yo Ma will be joined

by Bulgarian-born violinist Bella Hristova and

Russian pianist Anna Polonsky in the 2010–2011

Masterworks series. The series concludes on

Saturday, April 30 with the renowned Yo-Yo Ma

in concert. Visit www.vso.org or call (802) 864-

5741, ext. 10.

Vermont Symphony OrchestraFor additional information, please check the VSO website at

www.vso.org or call (800) 876-9293, ext. 10.



B U R L I N G T O N B U Z Z

B y M I K E M O R I N

A Moment with Tom TortiTHE FUTURE IS BR IGHT FOR OUR REGION

What excites Chamber members about 2011 and beyond?

This area, like no other, holds the promise for a very, very bright economic future. It’s a great place to be if you’re starting or growing a business here. We have a density of education outlets, bright people, and intellectual property that you see only in very large metropolitan areas. We have it all here.

As Chamber president, what are some of the chal-lenges you face?

We have 2,500 members representing 60,000 em-ployees. The biggest challenge is keeping up with the diversity of membership. How do you reach that

President of the Lake Champlain Regional

Chamber of Commerce, Tom Torti lives in

Essex, Vermont. He has been with the

Chamber since October 2006.

demographic in a way that can bring us to consensus on political issues, tax and fiscal issues, social policy, and social equity issues? We have the most liberal members and the most conservative members. On top of that, how do you communicate with folks who range from 22 to 93 years old? That constant evolution of staying cutting edge and meeting people where they are, accepting legacy while still moving into the future, [is] very difficult, and it’s a challenge we deal with every day.

You recently met with foreign-born executives. What did you take away from that visit that can be applied to Vermont?

Education is key. Access to education for all citizens and the constant retraining of that educational workforce. The second issue: we have an opportunity in Vermont because of our smallness to be a test tube, an incubator, a class-room to try things to see if they work.

What do you enjoy away from the office?

I like the outdoors. I have a hunting camp with a buddy of mine. I am an avid fly fisherman. Not as much of a hunter, but I like to get to camp.

www.smuggs.com

Coffee Table Publishing, LLCP.O. Box 1460Quechee, VT 05059

PRSRT STDU.S. POSTAGE

PAIDPermit No. 43

Barre, VT

www.HickokandBoardman.com

document

Documents

best ofburlingtonl

n t e r

sarah tuffcontentsf

t u r e i n t h e c

t u r e sthinkstockjiunlimited

w int e r

e y volume

family ready