for Stowe VT, Lamoille County, and Waterbury VT
The Stowe real-estate market showed stability & activity through the first 6 months of 2015. While down slightly compared to this time last year, a review of the past 10 years shows more traditional growth & stability than we have seen since the bottom of the market in 2009.
The Lamoille market (all towns except Stowe) finally saw steady year-over-year numbers, with some growth in the market above $300K. If this growth continues we expect a strong market showing for the last 6 months of 2015.
Finally the Waterbury market has continued to move in a positive direction, doubling the number of homes sold compared to the first six months in 2014. The 2nd half of 2014 experienced a slowdown; so, we'll see if Waterbury can continue its strong growth or if there will be a slight contraction.
See more data and charts in the Market Data section of this web site.
BY ALICE LEVITT [03.13.12] | SEVEN DAYS
It’s been almost seven months since the Alchemist Pub & Brewery was forced to shut its doors in the wake of Tropical Storm Irene’s wrath. This week, its devotees will finally be able to return to the beloved building with the opening of Prohibition Pig.
Guests will see many familiar faces, says owner Chad Rich. Of the 14 full-time employees at the Alchemist when it closed, 11 are now on staff at Prohibition Pig. The familiar burgers, fries, wings and pretzels are there, too, along with Alchemist brews, now produced on higher ground at the Alchemist Cannery.
Those beers are among 24 on tap and 120 bottles, giving PP one of the largest craft-beer lists in the Northeast. The bar also stocks about 100 bottles of craft spirits, many of them hard to find.
Rich, the former bar manager at the Farmhouse Tap & Grill, has given that role at PP to Jeff Baumann, who was once his boss behind the bar at American Flatbread Burlington Hearth. By the end of the year, Rich hopes to begin distilling several of his own drinks.
For now, Baumann has conceived a list of 12 cocktails made from craft-distilled beverages — and some other surprising ingredients. The Averna Flip features herbaceous Amaro mixed with chocolate stout, bitters and a whole egg. The Red Delicious pays homage to Rich’s formative years in North Carolina with Noilly Prat vermouth, applejack, Campari and the deep-red Southern soda Cheerwine.
The food nods southward, too. Rich chose former Flatbread chef Brian Sheehan to head his kitchen because of his way with meat. “I just used to see it on all the specialty flatbreads, braising meats, doing the amazing things he did,” says Rich. “He’s really talented. I’m really excited about his food.”
Construction of some parts of the building took longer than expected, but the kitchen has been completed for weeks. In that interval, Sheehan has been perfecting the vinegar-sauced Carolina-style barbecue that gives the restaurant its name.
Though Rich says he doesn’t want his business to be known just as a barbecue joint, he’s particularly taken with Sheehan’s brisket. As for the smoked, seared fish, he touts it as “something I can go in and eat many times a week, and I don’t feel guilty about eating it, either.” Rich will make room for shrimp and grits, too. Most likely, so will a slew of new fans.
The 2011 Residential (not including Condominiums) Selling Prices to Listing Prices in Stowe, Vermont were, on average -9%. That is, most homes in Stowe sold, in 2011, at 9% below their Listing Price. See this new chart here.
POSTED BY ALICE LEVITT ON JANUARY 02, 2012 AT 03:29 PM IN ALICE EATS - RESTAURANT REVIEWS, FOOD AND DRINK, VERMONT Alice just wrote this article with her list of 10 dishes from new restaurants that captured her fancy in 2011 above all others. Of the 10, 1 is in Stowe; the other, in Waterbury -- here are those 2; discover all of Alice's favorites here, in blurt, the Seven Days Staff Blog.
The Rusty Nail Bar & Grille
1190 Mountain Rd., Stowe 802-253-6245
With the Bluebird Tavern's charcuterie now available only à la carte, what's a girl to do when she wants a meaty surprise? Hightail it to Stowe.
Though the Rusty Nail has long been a local favorite, it got some new blood with the 2011 addition of chef Michael Werneke. His butcher block is ever changing, but reliably showcases some of the best fleshy treats in Vermont.
Be on the lookout for the smoky, Southern-inflected headcheese and creamy, salty rillettes, studded with tender chunks of meat.
23 Commercial Dr., Waterbury 802-496-5504
Juniper's Fare, on the border of Moretown and Waterbury, is more a restaurant reborn than a new restaurant. It was more than a year old when Tropical Storm Irene gutted it. Less than a month later, the Church of the Crucified One's café was remodeled, and is better than ever.
Three cheers to that, and to the "famous" chicken club. The name is honestly earned with juicy, citrus-marinated chicken, gloriously crisp bacon, fresh veggies and pungent garlic mayonnaise.
The crusty Kaiser roll that holds the whole thing is noteworthy on its own; so are the onion rings, which are some of the best and sweetest I've ever had.
Side Dishes: Prohibition Pig to open in the former Alchemist space in Waterbury BY ALICE LEVITT [12.06.11] -- Seven Days
Scores of devotees expressed their dismay when owners John and Jen Kimmich announced last month that they would not reopen the Alchemist Pub & Brewery in Waterbury [which was destroyed in Hurricane Irene]. But those fans won’t have to wait long for its replacement. Prohibition Pig will open in the same building in 2012 as soon as repairs are completed, most likely in February, says owner Chad Rich.
Rich, previously bar manager at the Farmhouse Tap & Grill, says he’s had plans to open Prohibition Pig for more than a year. The only problem was finding a space. When the Kimmiches decided not to revive the Alchemist in the building they own, Rich realized the flood-ravaged pub would be perfect. “I absolutely love that space,” says Rich. “It reminds me of an old pharmacy building.”
The architecture fits seamlessly into Rich’s concept of a pub that evokes the era when booze was still viewed as pharmaceutical. As he puts it, “You saw your bartender for your medicine.” The “pig” in the restaurant’s name refers to the smoked meats, particularly pork, that will be added to the Alchemist’s menu.
Yes, that menu will remain — in part. “Unfortunately, it can’t be the Alchemist again,” says Rich, acknowledging the sentimental value attached to the name. “And we’re making minor changes.”
He’s working with the Kimmiches, who have helped him identify items they would have eliminated from the menu on their own. Rich will put his own dishes in those spaces, including brisket, smoked chicken and pulled pork that boasts a vinegar-based sauce he learned from a pig-farmer friend in North Carolina.
In his goal to retain as much of the Alchemist as possible, Rich will seek to rehire former staffers. “I feel like they deserve to work there more than anybody,” he says. The chef, however, is a new hire: The Alchemist’s chef had left the restaurant just before the flood to work at the Kimmiches’ Alchemist Cannery. Rich isn’t ready to divulge a name yet, only to say, “This guy is really good with meats — that’s his thing. I’m very excited about this guy; I really like him, and I’ve always admired his food.”
Rather than installing a new brewery, Rich plans to offer as many as 24 beers on tap, drawing them from the surviving Alchemist Cannery and friends such as Lawson’s Finest Liquids, Hill Farmstead Brewery and Stillwater Artisanal Ales. He says he’ll be sure to leave room on tap for Rookie’s Root Beer and house-brewed kombucha, too. Eventually, Rich hopes to get a distilling license, which will enable him to make genever, bitters and other cocktail components for Prohibition Pig.
Despite his additions, Rich wants to reassure those who miss the Alchemist that Prohibition Pig won’t stray too far from their memories. “The idea is definitely to respect the history of what was in there and make as few changes as possible,” he says.
It's been a busy day at Seven Days... This just in from CORIN HIRSCH [10.18.11] at Seven Days
Side Dishes: Cork Wine Bar & Market opens in Waterbury
Waterbury’s 1 Stowe Street address has seen its share of culinary action lately. First Blackback Pub and Fly Shop merged with Stebu Sushi. Now, upstairs from Blackback, the village has gained a wine mecca, Cork Wine Bar & Market.
The spacious Cork is the brainchild of Stowe native Danielle Nichols, 34, who spent the last 10 years as a traveling ski coach based on the West Coast. In many of the places she visited — Australia, New Zealand, Chile and Austria among them — Nichols cultivated her love for first-class wines, which eventually blossomed into the idea of a wine bar. “I loved the concept, and I thought it would be a cool thing to do in Vermont,” says Nichols, who moved back to her home turf this year. Read the complete story here.
From the Wall Street JournalFOOD & DRINK | MARCH 12, 2011
From scrambled eggs to side salads, a guide to all the marvelous places the golden syrup can go.
|F. Martin Ramin for The Wall Street Journal, Food Styling by Karen Evans|
Thanks to the historic lashings of snow that hit the Northeast this winter, we're poised, pancakes stacked, for what's likely to be a banner year in maple production. Icy nights and warmer days are essential to a good syrup season-the end-of-winter rhythm of freeze and thaw coaxes sap from the trees for as long as they can resist the urge to bud, usually four to six weeks. Last year overheated prematurely, leaving some producers with a maple bust. But it's been a snowy season, and chances are good that the sugar bush (as tapping areas are cheerily called) will stay chilled and the sweet sap will flow.
With a glut of nature's most bewitching sweetener headed our way, it's high time to break maple out of its brunch hour rut. Under that sticky toffee veneer are layers of smoke and tannin that play just as well at dinner or cocktail hour. In search of a few unexpected ways to use the spoils, we turned to chefs across the Northeast.
The Salad Dressing Maple can be a powerful supporting seasoning in a salad dressing. Chef Tony Maws at Boston's Craigie on Main considers it a "smoky, almost sinister substitute for honey" in a vinaigrette, and has also been known to simmer it with cider vinegar and sage for a sweet-sour gastrique for pan-roasted sweetbreads.
Ice Cream Topping At her restaurant Prune in New York, chef Gabrielle Hamilton serves butter pecan ice cream "drowned" in a pool of syrup, finished with a shower of coarse salt-a step up from the childhood treat of maple poured over fresh snow.
The Poacher Anything is better cooked in a hot maple bath. At Montreal's Au Pied de Cochon, biscuit dough is poached in maple syrup and cream for pudding chÃ´meur and lightly scrambled eggs are simmered in maple, then piled on a buckwheat crepe with sliced fingerling potatoes and seared foie gras.
Latin-Style Lee Duberman, the chef at Ariel's in Brookfield, Vt., has found that maple syrup bears a strong resemblance to Mexican piloncillo sugar: "It adds a lovely dimension to moles and classic tacos al pastor."
The Cure-All Everything from duck breast to pigs' feet, it seems, can be improved after a long soak in maple and salt. At Michael's on the Hill in Waterbury Center, VT, trout that's been steeped in a maple brine-along with aromatics like fennel, celery leaves and caraway-is then smoked over maple chips and served with horseradish crème fraîche. ------------------------------------------------------------------------------ Maple Staples
Dark, heady late-season syrup (classified as Grade B and sometimes labeled "Extra Dark for Cooking") is prized by chefs and barkeeps for holding its own against strong spices and booze. Here are two bottles we love.
|Tree Brand Maple|
Tree Brand Maple, Marston, Quebec
Its buttery, molasses-like tang is ideal in making cakes or granola and for glazing gamy meats like duck or short ribs. $25 a quart, themaplefarm.com
|Green Wind Farm Maple|
Green Wind Farm Maple, Enosburg Falls, Vt.
An aromatic syrup that slings you with clean maple sweetness. Stir this into your morning yogurt or mix it with bourbon and soda at night. $17 a quart, pumpkinvillagefoods.com
- 3-season porches front & rear
- New Roof 2006
- Whole house new electrical in 2008
- Ideal for 1st-time home-buyer tax credit (you'll have to be under contract by April 30th!)
- Close to Rt. 89, making it perfect for commutes to Burlington, Montpelier or Stowe
Take a look at the complete listing, with more photos at Realtor.com. Then, call me to arrange a visit!
You're a New Englander, so you either love the cold or appreciate a solid apres-ski. Make an escape to snowy Vermont where mountain fun is now rivaled by a stellar locavore dining scene. Stowe Mountain Resort The mountain got a new lodge; check it out over a pint of Wolaver's organic pale ale at Great Room Bar & Grill, then trudge over to Solstice at the Stowe Mountain Lodge for a locally focused meal from chef Sean Buchanan, who sources his beef, cheese, and butter from Vermont farms. Or head down the hill for a fresh-brewed pint at The Alchemist in Waterbury followed by a bite from the ever-changing, local menu at Hen of the Wood. (Daily Candy Boston)
Restaurants in the north-central part of the state are defining themselves by using as many local ingredients as they can, even in winter.