May 9, 2007: In and around Burlington, Vermont

May 10, 2007 00:04 – 00:04

We left the hotel a little late, and decided to head for lunch.

Al’s French Fries

Lunch was had at Al’s French Fries. Apparently, Al’s is the place for burgers & fries in the Burlington area. We both had double cheeseburgers (a little smaller than 5 Guys’ burgers) and we split a chili dog. It was all okay, but not wonderful. It was, however, a good deal less expensive than Five Guys.

Church Street Shops

After lunch, we went to downtown Burlington. Karen wanted to visit a couple of shops. Here’s some of what was on view, so to speak, in downtown Burlington, Vermont.

Wildflower Farm

We left Burlington and decided to drive a loop that included the Vermont Wildflower Farm (“the seediest place in Vermont”), and the Round Church. The field wildflowers aren’t in bloom yet. They had a snow storm here just 3 weeks ago. The woodland flowers were blooming, however, and I took some pictures.

Round Church

The highlight of the little tour was the Round Church, in Richmond, Vermont. It’s actually 16-sided, not round. It was built in 1812 by five denominations, including Universalists. It wasn’t open. It is open to visitors in the summer, however. They also rent it out for special events.

The Tavern at the New England Culinary Institute

By the time we finished in Richmond, it was getting on towards dinner time. We’d decided earlier to go to The Tavern in Essex, Vermont, at the New England Culinary Institute. I’d checked the web earlier and they appeared to have daily specials. Wednesday was supposed to be beef stroganoff. Bzzzt, wrong. Turns out the info on the web was old. Unfortunately, not much on the menu appealed to me. I finally decided to have the steak frites. Normally, this means some kind of thin, quickly cooked steak and a heap of French fries. In this case the French fries were garnished somehow with honey, making them rather more sticky than crisp. The steak was about 2 inches thick. It was well-prepared, but not really steak frites. Overall, IMO, things are a bit overrated at the New England Culinary Institute… certainly not worth the price.

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