Cannabis has not been analyzed or approved by the Food and Drugs Administration (FDA). For
21
of age and older or registered qualifying patient only. KEEP THIS PRODUCT AWAY FROM CHILDREN AND PETS. DO NOT USE IF PREGNANT OR BREASTFEEDING. Possession or use of cannabis may carry significantlegalpenaltiesinsomejurisdictionsandunderfederallaw. It may notbetransportedoutsideofthestateofVermont.Theeffectsofediblecannabismaybedelayedby twohoursormore.Cannabismaybehabitformingandcanimpairconcentration,coordination,andjudgment.Persons25yearsandyoungermaybemorelikelytoexperienceharmtothedevelopingbrain.Itisagainstthelaw todriveoroperatemachinerywhenundertheinfluenceofthisproduct.National Poison Control Center (800) 222-1222.
Sip, Savor & Celebrate Summer
Summer in Vermont invites us off the main road and into the places that make the season memorable—vineyards tucked into rolling hills, bustling farmers markets, flower stands bright with color, and patios filled with good food and good company. In this issue of BrewView Vermont, we celebrate that spirit of discovery from north to south.
We begin with a tour of local vineyards and tasting rooms in northern and southern Vermont, where cold-climate grapes, craft, and hospitality create memorable summer outings. We also stop in Waterbury for a feature on Gallus Handcrafted Pasta, whose unique menu pairs handmade pasta with local ingredients and a relaxed sense of occasion.
Summer is also for gathering around the table—and the grill. Inside, you’ll find barbecue side dishes that deserve a place beside the main course, a guide to farmers markets across the region, and a story on summer flowers, including where to buy fresh bouquets, plants, and locally grown stems to brighten your home, porch, or picnic table.
As always, our regular features—Brew News, BizzBuzz, Brew Finds, and Cannabis Corner—bring updates, openings, trends, and stories from Vermont’s beverage and cannabis communities. And because summer never seems long enough, we’ve included a full schedule of events to enjoy throughout the season and into September.
Wherever the road takes you, we hope this issue helps you sip more, savor more, and celebrate more of Vermont.
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The Financial Hangover After the Vacation
Find practical tips for easing financial stress after returning from vacation. Learn more at www.brewviewvt.com
Vermont by the Glass
BIZBUZZ
Welcome to the The Buzz! Share your business news, awards, or announcements here. We’ll highlight them in our next issue. Just send your news to brewbrewvt.com.
VERMONT BREWERS FESTIVAL
The highly anticipated summer festival is returning to Burlington’s Waterfront Park July 17–18. The festival will feature 40 breweries, over 200 specialty pours, new VIP lounges, and expanded nonalcoholic designated-driver tickets. This year, the $115 VIP-tier tickets include early access and exclusive pours. They also feature “at-par” ticket pricing for Canadian residents to mitigate currency exchange costs.
BLACK FLANNEL LAGERFEST 2026
Lager lovers, rejoice! Lagerfest 2026 brings together the best crisp, clean, crushable lagers from top New England breweries. Save the date: Saturday, June 13, 4–8pm. www.blackflannel.ticketspice.com/lagerfest-2026
CROWDS FLOCK TO CAFE MONETTE
The newly opened Cafe Monette in St. Albans is drawing massive crowds and has secured a prestigious James Beard Award nomination for Best New Restaurant in the Country. www.cafemonettevt.com
VBA AND HEMP GROWERS UNITE
The Vermont Brewers Association has partnered with local hemp farmers through the Vermont Hemp & Beverage Coalition, which helps local breweries and agricultural producers tap into the growing CBD and low-dose THC market to offset plateauing beer and cannabis sales.
BELLOWS FALLS AND 7 BALLS
Bellows Falls welcomed its first local brewpub, 7 Balls Brewery, created by a group of longtime local friends. It took over a former gas station's and ice cream shop’s spaces to offer community-centric, small-batch brews. www.7ballsbrewing.com
KUDOS TO HILL FARMSTEAD BREWERY
USA Today released its highly anticipated 10BEST Readers’ Choice Awards for 2026. Greensboro Bend’s world-renowned Hill Farmstead Brewery officially secured the #10 spot in the “Best Beer Garden” category across the United States. www.hillfarmstead.com
UPPER PASS BEER EXPANDS
Upper Pass Beer relocated its production from Tunbridge to a newly expanded Burlington location. The brewery plans to double its production volume and focus on small-batch sours, lagers, and barrel-aged beers, with food trucks and live entertainment added to the mix. www.upperpassbeer.com
CRAFT BEER SAFARIS GROW
Experiential travel packages, like The Pitcher Inn Beer Safari in Warren, are seeing a spike in seasonal bookings. They are mapping out specialized tours connecting tourists directly to regional craft powerhouses, like Frost Beer Works, Fiddlehead, Zero Gravity, and Lawson’s Finest Liquids.
BLACK RADISH AT 14TH STAR
Moving beyond its artisan roots, Black Radish has expanded by launching an indoor dining experience embedded right inside 14th Star Brewing in St. Albans. Its menu features taproom favorites, plus creative, new items. www.14thstarbrewing.com/a-new-dining-experience
LAWSON’S FINEST LIQUIDS
Hop Wired 6.8%
This hazy IPA is packed with juicy tropical flavor, a pillowy soft mouthfeel, and a bright, crisp finish. Each sip rolls into the next with waves of hop character that keep the haze glowing and the flavor flowing. www.lawsonsfinest.com
GOOD MEASURE PUB & BREWERY
Muddy
Onion 7.0%
This beer has been brewed for the past few years as a Citra-hopped, hazy, New England IPA. This year’s batch is the first time we have been able to showcase our first single-lot Citra hop selection from @Yakimavalleyhops. It was brewed with a blend of pale base malt and a ton of fluffy oats, hopped with Citra throughout the process, and then fermented with a newer hazy yeast strain. It sings with notes of peach and papaya, overripe mango, and tropical citrus. www.goodmeasurebrewing.com
ROCK ART BREWERY
Harmony Herbal Ale, 5.0%
This pale ale is brewed without hops! Instead, it features a botanical blend of lavender, chamomile, rose hips, and elderberry, resulting in a slightly tart, highly floral beverage, with an herbal tea-like quality. www.rockartbrewery.com
STOWE CIDERS
Gummy Bear 5.7%
A dry cider infused with a blend of blue raspberry gummy bears.
Grapefruit 5.5%
Grapefruit is a semi-dry cider infused with pink grapefruit juice and packed with citrus flavor. Bright, floral, and oh-so refreshing—it’s destined to be your new main squeeze. www.stowecider.com
ZERO GRAVITY TAPROOM
Green State Extra 4.7%
Our new lager is everything you want from a Mexican-style lager: crisp, refreshing, and with a perfectly balanced kiss of sweetness. Pilsner malt with the addition of flaked corn makes this beer extra enjoyable to sip on. www.zerogravitybeer.com
SNOW REPUBLIC BREWERY
It’s Always Sunny Sour, 4.5%
With pink guava, peach and passionfruit, this tart brew is vibrant with a zesty, mouth-puckering finish. Perfect for sunshine weather. www.snowrepublicbrewery.com
VERMONT DISTILLERS
CLB
1.5 oz Ciriaco’s Limoncello
3/4 oz lemon juice
2 dashes aromatic bitters
Tonic water to taste
Add limoncello and lemon juice to an icefilled high ball glass. Top with tonic water followed by bitters. Garnish with a lemon wheel.
Ciriaco’s Sidecar
1/2 oz Ciriaco’s Limoncello
1 oz brandy
3/4 oz orange liqueur
1/2 oz lemon juice
Shake ingredients with ice. Double strain into a chilled coupe glass and garnish with an orange twist. www.vermontdistillers.com
BURLINGTON BEER COMPANY
Bloom Wizard, 8%
This hazy double IPA is brewed with peaches and features dank, decadent, juicy stone fruit flavors, including peach, plum, nectarine, and candied orange peel, finished with clean, resinous pine. www.burlingtonbeercompany.com
SWITCHBACK BREWING COMPANY
Krush N.A. IPA
A nonalcoholic collaboration brewed with Yakima Chief Hops using BrewVo technology. Originally created for the Craft Brewers Conference, now available for a limited time at the Beer Garden. www.switchbackvt.com
ELEVATE your SUMMER BBQ with these SPECTACULAR SIDES
A great summer BBQ isn’t just about what’s on the grill—it’s the sides that steal the show. Build your spread around bold, colorful dishes that feel fresh and a little unexpected: a bright watermelon and feta salad with mint, or a grilled peach and burrata salad brightens any summer menu.
Add a farro salad with roasted eggplant and lemon vinaigrette, a smoky grilled corn salad tossed with lime and cotija cheese, and a platter of heirloom tomatoes drizzled with olive oil and topped with flaky salt.
Round it out with warm, crusty bread and a punchy dipping sauce.
When the sides bring crunch, acidity, and vibrant flavor, the whole BBQ feels elevated—and guests keep coming back for seconds.
Grilled Peach & Burrata Salad
• creamy, smoky, salty, and stunning •
INGREDIENTS:
3 ripe peaches, halved
2 balls burrata
Arugula or mixed greens
Torn prosciutto slices
Olive oil
Balsamic glaze
Fresh basil
INSTRUCTIONS:
Grill peaches until lightly charred. Arrange greens, peaches, and torn burrata on a platter. Add prosciutto. Drizzle with olive oil and balsamic glaze. Finish with fresh basil.
Watermelon, Feta & Mint Salad
• sweet and savory at their best •
INGREDIENTS:
4 cups watermelon, cubed
½ cup crumbled feta
¼ cup fresh mint, chopped
1 tbsp olive oil
1 tbsp fresh lime juice
Pinch of salt + black pepper
INSTRUCTIONS:
Combine watermelon, feta, and mint in a bowl. Drizzle with olive oil and lime juice. Gently toss and season lightly. Serve chilled.
Charred Lemon & Broccolini
• simple, bold, and elevated •
INGREDIENTS:
2 bunches broccolini
4 lemons halved
Olive oil
1 clove garlic
Lemon zest + juice
Shaved parmesan
INSTRUCTIONS:
Grill broccolini and lemon halves until lightly charred. Toss with garlic, lemon, and olive oil. Finish with parmesan.
Smoky Grilled Corn Salad
• smoky and sweet •
INGREDIENTS:
5 ears corn, husked
¼ cup mayo
¼ cup crumbled cotija cheese
1 tbsp Lime juice
½ tsp smoked paprika
¼ cup cilantro, chopped
Salt + pepper
Lime wedges
INSTRUCTIONS:
Grill corn until lightly charred. Let cool, then cut kernels off. Toss with mayo, lime juice, paprika, cheese, and cilantro.
Season to taste. Garnish with lime wedges. Serve warm or at room temperature.
Herby Yogurt Dip
• great with everything •
INGREDIENTS:
1 cup Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, minced
2 tbsp herbs (dill, parsley, or chives)
Salt + pepper
INSTRUCTIONS:
Mix everything together. Top with torn herbs. Chill before serving.
Farro Salad with Roasted Eggplant & Lemon Vinaigrette
• nutty, hearty, and sophisticated •
INGREDIENTS:
1 cup cooked farro
Sliced roasted eggplant
¼ cup goat cheese
Chopped sun-dried tomatos
Fresh parsley and basil
2 tbsp olive oil
1 tbsp lemon juice
INSTRUCTIONS:
Toss cooked farro with cheese, herbs, and sun-dried tomatos.
Dress with olive oil, and lemon. Top with roasted eggplant.
Serve warm or at room temperature.
Heirloom Tomato Platter
• simple but impactful •
INGREDIENTS:
3–4 heirloom tomatoes, sliced
2 tbsp olive oil
Flaky salt
Fresh basil
INSTRUCTIONS:
Arrange tomato slices on a platter. Drizzle with olive oil. Sprinkle with salt and basil.
VERMONT
by the Glass
There’s something unique about touring wine country in Vermont.
Unlike California and France, where wine tours are about luxury resorts and celebrity labels, in Vermont wine tours are intimate, scenic, and deeply tied to the landscape. They are about family-owned vineyards, crisp mountain air, lakeside sunsets, and tasting rooms, where the winemaker often pours you a glass personally.
What makes Vermont especially appealing for wine travelers is the contrast between the state’s northern and southern regions.
Northern Vermont offers established vineyard trails and lakefront scenery,
Exploring vineyards from the shores of Lake Champlain to the Green Mountains
while Southern Vermont delivers a quieter, mountain-country experience rooted in agritourism and rustic charm.
NORTHERN VT VINEYARDS
Northern Vermont is considered the heart of the state’s wine industry. Vineyards are located relatively close together, making it easy to spend an entire weekend tasting local wines.
Centered around Burlington, Shelburne, and the Champlain Islands, the region benefits from the moderating climate of Lake Champlain, allowing vineyards to grow cold-hardy grape varieties, such as Marquette, Frontenac, and La Crescent.
• SHELBURNE VINEYARD
For first-time visitors, Shelburne Vineyard is a good place to start your tour of the north. Located just south of Burlington, the vineyard pairs panoramic views with wine tastings featuring, dry reds, like their Marquette 2022, with notes of black cherries, red berries, and vanilla. Also on offer are Louise 2023, a crisp white with notes of lemon and chamomile; and Whimsy Meadow 2023, a rosé with notes of strawberry, tart cherry, and candied watermelon.
• SNOW FARM VINEYARD
Farther north, Snow Farm Vineyard in South Hero offers one of Vermont’s
most picturesque wine tasting experiences. Their wines include 2025 Vidal Blanc, a dry white with floral peach and pear aromas, and Naked Mermaid, a white wine bursting with grapefruit and orange flavors.
Snow Farm’s 2025 Pet Nat “Snowtrip” Red, made with Frontenac grapes, is crisp and refreshing, with red berry flavors and blackberry and raspberry aromas. Rose Red is a fruity, semisweet wine with grape flavors and hints of cranberry and raspberry.
• BOYDEN VALLEY WINERY
All of Boyden Valley’s products are handcrafted in small batches in their fourth-generation farm in Cambridge. They use the highestquality ingredients, follow timehonored traditions that have been
passed down through their family for generations, and their products contain no artificial flavors or preservatives.
Their most-requested wine, Big Barn Red, is a bold, heavy-bodied, dry Bordeaux-style wine with overtones of cassis and black raspberry.
White wine choices include Cow Tipper, a fresh and fruity semi-dry table wine, with hints of apricot and pear, made primarily from Cayuga and Reisling grapes, Their Cranberry Wine is a semi-dry rosé, with a mild cranberry tartness.
SOUTHERN VT VINEYARDS
The Southern Vermont wine scene is less developed and offers a quieter, slower tasting experience. Rather than concentrated wine trails, this region
features boutique vineyards, which tend to be smaller and more intimate. Many focus on small-batch production, hard ciders, fruit wines, and locally inspired blends that reflect Vermont’s agricultural roots.
• PUTNEY MOUNTAIN WINERY
Putney Mountain Winery in Putney has been crafting distinctive Vermont wines since 1998. Their most popular wine is Rhubarb Blush, a red wine that features a subtle blend of rhubarb and strawberry with a hint of red raspberry.
Their Northern Spy sparkling wine christened the Navy’s newest submarine, the USS Vermont, on October 20, 2018. Bright and lively, this white has the look of champagne, but tastes like apples, with a semi-dry, peel-like astringency.
• VERMONT VINES
Vermont Vines is a boutique winery in Rockingham, offering tastings in a relaxed setting, making it an easy stop for travelers exploring southeastern Vermont.
Their white wines include Edelweiss, a semisweet, slightly dry wine with green apple flavors and green grape sweetness, finishing with a hint of tartness, and LaCrescent, a medium body, semi-dry white wine, with
intriguing aromas of lemon and offering a rich midpalate of white pepper, and slight hints of ginger.
Vermont Vine’s reds include Frontenac, with cherry and plum aromas and flavors, Proprietor’s Blend, with berry and black cherry flavors with a hint of black pepper and toasted oak, and Sabrevois, a medium-bodied dry red wine with lush berry flavors and a hint of lightly toasted oak.
• WHALEBACK VINEYARD
Founded on an old farm between the scenic Green Mountains and the waters of Lake St. Catherine, Whaleback Vineyard and winery in Poultney cultivates over 6,000 vines of wine grapes across nine acres of land. offers a diverse selection of Vermont wines that include white, red, rosé, fruit wines, and a honey mead. Red wine offerings include their St. Croix, with hints of cherry and other fruit flavors, and their Marquette, with hints of raspberry, cherry and other fruit flavors.
Their Moonlight in Vermont is a sweet, semi-dry white, with tropical fruit flavor and aroma, and Frontenac Gris is an intensely colored rosé that’s a special blend of their white grapes, with subtle pear, apple, and citrus flavors.
TASTING ROOMS TO TRY
The Vermont wine tasting scene is growing, vineyard by vineyard. Whether in the north or the south, you’ll find plenty to raise a glass to.
SHELBURNE VINEYARD–Shelburne, VT
Their tasting room is open daily in the summer and fall, from 11am–7pm, offering tasting flights, and wine and cider by the glass, with seated table service. Online reservations are accepted for parties of up to six guests. www.shelburnevineyard.com
SNOW FARM VINEYARD–South Hero, VT
Wine tastings at Snow Farm Vineyard are offered as flights. Their tasting room overlooks Lake Champlain and provides gorgeous views of the Lake Champlain Islands. Their tasting room is open Sunday–Thursday, 11am–5pm; Friday and Saturday, 11am–6pm. www.snowfarm.com
BOYDEN VALLEY VINEYARD–Cambridge, VT
Visit and sample their award-winning wines inside their restored carriage barn or sit outside on their lovely stone patio and take in the mountain views. No reservations required. Hours of operation are Thursday–Monday, 11am–5pm, and Sundays, 12pm–5pm. www.boydenvalley.com
PUTNEY MOUNTAIN WINERY–Putney, VT
At the winery you can taste and learn about our wines from one of their knowledgeable staff. You are welcome to linger over a glass of wine in their comfortable tasting area. The winery and tasting room are open 11am–5pm, Thursday–Monday. www.putneymountainwinery.com
VERMONT VINES–Rockingham, VT
A variety of reds and whites are available for sampling in Vermont Vines’ tasting room, along with farm-fresh charcuterie boards. Hours or operation are Thursdays–Sundays, but please check their website, as times change often. www.vermontvines.com
WHALEBACK VINEYARD–Poultney, VT
Whaleback’s tasting room is located in a colonial farmhouse and extends to a full porch overlooking the barn and the vineyard. It’s open the same hours as the winery, 11am–6pm. www.whalebackvineyard.com
The Essex Experience
An all-day destination for connection, creativity, and community
THE ESSEX EXPERIENCE,
OR THE EE, HAS BECOME ONE OF VERMONT’S DEFINING DESTINATIONS.
Located just a short stroll from The Essex Resort & Spa in Essex, The EE is part entertainment district and part social hub, housing over twenty independently owned businesses that showcase the best in local and national music, cinema, art, wellness, and dining, In fact, The EE was named “Best Retail Hub” in 2025 by a well-known New England magazine.
On warm mornings, The EE wakes gradually. Early visitors sip coffee at a sidewalk café, families arrive with strollers, cyclists stop in after morning rides, and friends settle into shaded tables to map out the day ahead.
There’s a rhythm to The EE that feels distinctly Vermont—welcoming, relaxed, and community-centered,” says Alexis Hayes, marketing director of the Essex Resort & Spa.
SHOP LOCALLY
By late morning, the walkways begin to fill with energy. Local boutiques, like Addie & Grace, which offers women’s clothing and accessories from wellknown designers, and Nusantara, a global fashion wholesaler selling unique goods from Southeast Asia, open up for the day.
Part of The EE’s appeal is how intentionally local it feels. Many of the businesses are Vermont-owned.
Arthound Gallery, for example, features curated Vermont product for the home, and Magic Mann, offers Vermont-grown cannabis, cannabis education, and resources for cannabis consumers.
“You come for one thing and end up discovering five more,” says Alexis.
FOOD AND DRINK CHOICES
Food and drink are central to The EE. Options range from Bramble, a farm-totable restaurant showcasing the best
21 Essex Way Essex, VT
www.essexresort.com/ essex-experience-vermont
from local farmers, butchers, and artisans to Leo & Co., a café offering juices and smoothies, baked goods, sandwiches, and salads.
There’s also The Mad Taco, inspired by creative Latin cuisine, and The Oriental Wok, specializing in Hunan, Szechuan, and Cantonese cuisine.
Salt & Bubbles Wine Bar and Market focuses on ethically made wines, while Vermont Cider Lab serves up fresh-pressed hard cider crafted locally using local ingredients.
Black Flannel Brewing Co. has become one of the anchors of The EE. The brewery’s industrialinspired taproom balances polished design with Vermont comfort—large communal tables, warm wood finishes, and an atmosphere that encourages people to stay awhile. Their rotating beer menu ranges from approachable lagers to hop-forward IPAs and creative seasonal releases.
The brewery’s distillery program allows visitors to sample craft cocktails made with house spirits, while bartenders mix refreshing summer drinks that pair perfectly with live music and warm evenings.
Says Alexis, “A simple afternoon visit can easily turn into an entire evening out.”
MUSIC AND EVENTS
What truly transforms The EE during the summer is the steady calendar of live events. Double E Music provides everything, from live music shows to lectures, lifestyle events, classes, and private parties.
Double E’s newest venue, the Double E Lounge, is a multifaceted performance space that accommodates up to 150 guests. It has a fully stocked bar, a kitchen, a professional stage and screen, and a professional hospitality team that’s there to make sure everything runs smoothly.
Movie nights take on a new dimension at Double E’s 400seat theater, which offers Vermont’s only large-format cinema screen. The theater can also be used to host large private or public parties and multimedia presentations, private screenings and concerts, recitals, and larger speaking events.
WELLNESS OPTIONS
The EE offers a holistic approach to wellness, providing a rejuvenating escape where relaxation takes center stage.
Providers include Elements of Healing, a holistic health center, as well as an acupuncture center and school of massage, and Purple Salt, which specialized in a wide range of beauty and wellness services, from traditional spa treatments to treatments in their salt cave and detoxifying sessions in their infrared sauna.
Peace of Mind Pilates is a community-focused fitness studio offering classes in Pilates, Barre, yoga, cardio, and more, while Essential Elements, a holistic health and wellness practice founded by Leslie Chadwell, offers Chinese medical massage, essential oils, and nutritional counseling.
A NEW VT TRADITION
In many ways, The Essex Experience reflects what people increasingly want from summer destinations: authenticity, connection, and flexibility. Visitors can spend hours there without a strict plan, letting the day unfold naturally.
For some, it’s a place to meet friends after work. For others, it’s a weekend family outing or a date-night destination. And for travelers discovering Vermont in 2026, it offers an easy entry point into the local culture.
INTERESTING FINDS
BY MERYL SIEGMAN
PHOTOS COURTESY OF GALLUS HANDCRAFTED PASTA
ApproAch A ble by Design GALLUS HANDCRAFTED PASTA
Bringing casual craft dining back to Waterbury’s historic grist mill
In the storied grist mill that once housed Hen of the Wood, Gallus Handcrafted Pasta brings a fresh, approachable vision—celebrating handmade pasta, local ingredients, and the quiet magic of simple food done exceptionally well.
OLD WALLS, NEW ENERGY
Though some thought the acclaimed Hen of the Wood would be a hard
act to follow, owner/founder Eric Warnstedt of Heirloom Hospitality, the visionary behind the twenty-year-old restaurant and its sister establishments Doc Ponds Eat & Drink, Prohibition Pig Restaurant & Brewery, and Hen of the Wood, Burlington, looked upon the space as an opportunity to work his magic to create another winner.
Gallus Handcrafted Pasta, a dining venue that remains true to Heirloom
Hospitality’s dedication to farmto-table, local ingredients, and handcrafted culinary experiences, is both new and nostalgic. It has a welcoming, intimate atmosphere that honors the past while inviting diners to experience something distinctly different: the culinary art of pasta making,
Gallus also offers reasonably priced wines and classic cocktails, as well
as salads and antipasti, in the reinvented space, which benefits from the state-of-the-art kitchen left behind by Hen of the Wood.
CRAFT MADE CASUAL
“It’s just simply about the craft of handmade pasta,” Eric says. “Gallus follows the same ethos of Hen of the Wood but is completely different. It’s still a lovely night out and a world-class dining experience, but with its casual atmosphere and lower price point, it’s more approachable.”
A CHEF’S EVOLUTION
Eric credits the Heirloom Hospitality team, his co-owners Chris Goss, human resources director, Jackson Strayer Benton, beverage director, and Executive Chef Antonio Rentas, with developing the concept behind the restaurant and its menus, which are designed with communal dining in mind. Antonio, a young chef who represents the next generation of culinary artists, and is a graduate of the New England Culinary Institute, has been executive chef of Hen of the Wood, Waterbury, for more than a decade.
“It’s awesome to witness his evolution from chef to co-owner,” Eric says. “He has a deep affection for pasta, and although we developed the entire program
92 Stowe Street
Waterbury, VT
www.gallushandcrafted.com
together, the food comes back to Antonio. And it is his personality that defines the restaurant.”
ROOTED IN COMMUNITY
Gallus took off almost immediately when it opened in 2024. “We started right out of the gate with a superwarm reception, both by the foodie network and the community at large,” Eric recalls when asked about the restaurant’s rollout. “We had the right combination of approachability and unique destination-type operation. We had lot of tailwinds behind us,” he concludes, referring to the fortune of riding on Hen of the Wood’s coattails.
PASTA WORTH A TWIRL
Each day, the restaurant joyously celebrates handcrafted pasta (200 pounds of it!) in all its glory and shapes, from tagliatelle, bucatini, and cappellacci to snail-shaped lumache. The smaller, focused menu changes by season, with several favorites, such
as the pappardelle stuffed with beef with pork Bolognese and polenta.
OLD MILL, NEW THRILL
Imagine all of this in a unique setting that is a destination unto itself, a 200-year-old grist mill with original fieldstone walls overlooking Thatcher
Creek. Inside, the forty-five-seat space feels reassuringly familiar but delightfully refreshed.
The outdoor patio, with its spectacular view of the waterfalls, is one of the restaurant’s biggest draws in the warmer months, adding an additional twenty-five seats. There’s
a four-seat counter to accommodate walk-ins, as well as menus for online and takeout ordering.
EYES ON WHAT’S NEXT
Eric believes that Gallus is making an important contribution to Vermont’s food scene as a welcoming and moderately priced culinary destination. Looking ahead, diners can expect seasonal menu changes, with new pasta shapes and flavors, along with the re-opening of the patio. Even more exciting is the prospect of another Gallus location opening soon in Chittenden County.
Gallus represents both a return to the past and a step forward: a crowd-pleasing restaurant in a familiar setting, yet shaped by a new generation, a fresh concept, and the pleasure of simple food done exceptionally well—and at reasonable prices. It’s a natural evolution for both the space itself and the team behind it.
Our award-winning wines are crafted by the Brooks family on land that’s been in the family since the 1600’s.
CHAMPLAIN VALLEY IN BL✿✿M
• a season painted in sunlight and soil •
In Vermont’s Champlain Valley, summer gardens unfold in layers —where lake-cooled breezes, resilient perennials, and iconic blooms create a landscape both cultivated and wild.
The Champlain Valley (including Burlington and South Burlington) is one of the warmest, longest-growing parts of Vermont—sometimes called the state’s “banana belt” because of Lake Champlain’s moderating effect. That
influence creates a wide palette of summer plants compared to the rest of the state, allowing gardens here to stretch further and bloom longer. Summer in the Champlain Valley does not arrive all at once. It eases in—soft
restraint giving way to color, texture, and movement.
THE FIRST FLOURISH
Garden foliage arrives in waves. Daylilies rise quickly, their vivid blooms appearing almost overnight, lighting up borders and roadsides. Close behind come the essential perennials: bee balm, coneflower, and black-eyed Susan.
Bee balm, with its slightly untamed form and saturated reds and pinks, brings immediate life. Hummingbirds hover, dart, and return in looping patterns. Coneflowers stand more quietly, their sturdy forms holding steady through heat and wind. Black-eyed Susans create a sense of continuity— fields of gold that echo the sun.
Together, these plants form the foundation of a Champlain Valley summer: resilient, sun-loving, and deeply connected to the rhythms of pollinators.
EVOLVING COLOR
Unlike more formal landscapes, gardens here are rarely fixed; they shift. One bloom fades as another rises, each overlapping just enough to keep the scene in motion.
By July, the effect is immersive. Bees move steadily from flower to flower. Butterflies drift through open spaces. Even the air seems to carry the hum of activity.
Peonies bloom in a quiet but unmistakable display. Their forms are generous—full, layered, and almost impossibly soft. Whites, blush pinks, and deep rose tones gather in clusters, catching the morning light.
They bloom briefly, but their presence lingers, drawing visitors to pause and take in the quiet abundance.
NATURE NURTURES
Beyond cultivated gardens, native plants define the region. Milkweed supports monarch butterflies, while goldenrod provides late-season nectar. Asters follow, signaling the
shift toward fall.
Along roadsides and meadows, these plants create a changing tapestry—one shaped by the valley’s soils, moisture, and climate. They offer a model of beauty grounded in resilience.
Shrubs bring structure. Hydrangeas thrive, their blooms shifting color through the season. Summersweet adds fragrance, its late blooms carrying scent through warm evenings. These elements anchor the garden, providing continuity as flowers come and go.
IT’S AN ANNUAL AFFAIR
Annuals bring immediacy. Petunias spill from containers, marigolds endure the heat, and zinnias add bold color. They allow for experimentation and seasonal expression—an opportunity to embrace color and change.
LEANING INTO FALL
By August, the garden reaches fullness. Hydrangeas peak. Coneflowers persist. Goldenrod begins to glow.
The light softens, stretching across gardens and fields. The season tapers gently toward fall.
Where to Buy Your Blooms
From landmark gardens to small, plant-loving nurseries, these Champlain Valley stops are great places to find summer standouts—and the local know-how to help them thrive at home.
A destination nursery specializing in hardy perennials and pollinator-friendly plants
CLAUSSEN’S FLORIST, GREENHOUSE & PERENNIAL FARM
789 U.S. Route 2A Colchester, VT www.claussens.com
A longtime local favorite for annuals, perennials, and garden inspiration.
UVM HORTICULTURE RESEARCH CENTER
65 Green Mountain Drive, South Burlington, VT www.uvm.edu/hrec
Trial gardens and research plantings showcase what thrives locally.
ROCK POINT
20 Rock Point Road Burlington, VT www.rockpointvt.org
A natural setting with trails and native plant communities along Lake Champlain.
CANNABIS CORNER
BY MEREDITH MANN
At Magic Mann dispensary, we offer premium, locally sourced cannabis products in the heart of Essex Junction, VT. Conveniently located at 21 Essex Way, Suite 216—just steps from Five Corners—we proudly feature a highly selective inventory of the best products from trusted Vermont growers, along with our own extensive line of Magic Mann–cultivated and manufactured products, crafted right next door to our shop. Our hands-on approach from seed to sale reflects our commitment to sustainability, education, and empowering women in cannabis.
CULTIVATOR: Family Tree Tier 3 Mixed Indoor/Soil
STRAIN: Moroccan Donny
BREEDER: Skunk House Genetics
GENETICS: Donny Burger X Moroccan Peaches
THC: 26.36%
TERPS: No terp test, deli style and eco bags, sustainable family farm, and grown with love. Checks all the boxes! Excited, we tore open the bag. It was earthy and sweet and had an aroma we could not quite first define, a kind of clean and sweet smell, combined with lingering garlic and cheese, subtly tantalized our senses as well.
The nugget was coated in glistening trichomes without even needing a scope. Deep orange-red stigmas were delicately hand-trimmed and preserved to show the highest of care and quality.
The scope revealed a thick, luscious layer of trichomes stacked one against another, glistening clear as day, some round
as the moon. Broken up, she wasn’t overly sticky on the fingers, was dense on the squish, light on the bounce back, and ground up heavy. Perfectly sticky enough for an easy, quick roll.
Black licorice was the flavor we couldn’t name! The dry pull was all black licorice in the nose and peach and cheese on the back of the tongue and throat. The joint burned nice and slow, starting with black licorice and sweet notes hitting the tip of the tongue. Midway through the J, midway on the tongue, the tangy and zesty peach taste was prominent.
Toward the end of the joint and in the back of the throat, the burger and earthy garlic notes took over, giving us a hash-like kick at the end.
What a profile: complex, rich, and hits all the senses! As we tasted more flavors, we drifted off into a comfortable yet amazing high. Body and mind relaxed. Our chat went to self-care, love of the plant—just exactly where you’d want it to go with a friend or family. Thank you, Family Tree.
CANNABIS DISPENSARY
Mindfully curating Green Mountain cannabis products to provide the best quality offerings from our state The Teahouse is minority + women owned
Cannabis has not been analyzed or approved by the Food and Drugs Administration (FDA). For use by individuals 21 years of
and
or registered qualifying patient only. KEEP THIS PRODUCT AWAY FROM CHILDREN AND PETS. DO NOT USE IF PREGNANT OR BREASTFEEDING. Possession or use of cannabis may carry
of
It
(800)
CULTIVATOR: Vermont Bud Barn Tier 1 Indoor/ Soil Strain
STRAIN: Blue Mac
BREEDER: Pacific Seed Co.
GENETICS: Blueberry x Miracle Alien Cookies
THC: 25%
TERPS: No terp test
As we popped the jar, it was all about the nose. Sweet and the perfect touch of sour, creating a warm tingle in the throat and a smooth fruit-ripening aroma lingering on the nose.
To the eyes, the small compact nuggets glistened with both dark and light greens, covered in rusty-colored, compact stigmas. Once we busted out the scope, we laid our eyes upon a few intact mushroom-shaped trichomes, glistening clear as day, waiting to be melted!
Possibly machine trimmed, the little gems ground up into a kinetic, fluffy sand that spun up easily, waiting and ready to melt us into the couch! The sweet and creamy tones came through immediately on the dry pull and continued once lit.
A blueberry taste with hints of lavender and florals, and a touch of lingering sour left us smiling and grateful for the combo of two popular and well-known, potent, delicious, and celebrated strains. Not just eye candy for this one!
We giggled as our bellies growled. Appetite stimulating, conversation enlightening and uplifting, balanced body and head, high and euphoric producing all the way! Comfortable, creative, and clear!
Some call her the “Champion of Medical Cannabis Strains,” appropriately and agreeably so. Sour, dank, rank, chem. Any way you combine, intertwine, and mix those words, you get just a bit of that overwhelmingly potent aroma. So much aroma, it is hard to capture in words. It leaves you smacking your lips and with an
almost stain coating the teeth, full of robust aromas and flavors that more than linger; they take over.
Featuring Limonene Linalool, Myrcene, Caryophyllene, and Pinene terpenes, this strain is often the perfect daytime pain reliever with mood-lifting and energizing effects. Deep physical relaxation partners with an uplifting euphoric experience that medical and adult-use consumers alike praise time and time again years and years later.
That strain that stinks up the entire house and that you can smell a mile away? If that is what you are looking for, you found it! Nothing discreet here.
The scope continued the tale. Bulbous trichomes glistened clear and white, coating the entirety of the nugget. Tactility boasted an almost perfect cure; the feel and squish of the nugget bounced back perfectly, ground up well, and rolled even better.
This one definitely takes the prize for flavor, by far. Grown for decades by Magic Mann’s own Nick Mann as a medical caregiver is now available for adult-use consumers to delight in!
The everlasting kush taste on your palate, between hits and long after it is gone. What else can you ask for? A fun, light-bodied high that takes the pain away, gives you a rush of excitement and energy, and leaves you chanting for a new cannabis commissioner in the end. All-around perfect.
CANNABIS CORNER is
Four Dispensaries Four Questions
Everything you want to know about the cannabis dispensing business in Vermont
Q. What do you like best about being part of a cannabis dispensary in Vermont?
Patricia E., owner, Sunday Drive
Dispensary: The people, from the fabulous people who keep the day-today operations of Sunday Drive running smoothly to the wonderful Vermonters who cultivate and manufacture the products we offer to our amazing customers. The people are the best part of owning Sunday Drive. I have met so many great people since opening Sunday Drive three years ago, and I am thankful for all of them.
Megan Clendenin, storefront general manager, Dome City Dispensary: The customers! It’s been amazing to get to know so many people from all walks of life who come together to enjoy the plant. Vermont has such a mom-andpop, hometown feel compared to the hustle and bustle of Colorado—it’s been refreshing to be part of such a close-knit community.
Drew Smith, owner and operator, Cannabis Maximus: What I like best about being a dispensary in Vermont is the sense of community and connection. Vermonters genuinely care about each other and about supporting local, responsible businesses. Cannabis here isn’t just an industry—it’s a shared passion rooted in wellness, nature, and authenticity. Being able to provide safe, legal access to a plant that has truly changed my life is both humbling and deeply fulfilling.
Zack Lighterman, general manager, Lake Effect Vermont: What I like best about working at a dispensary in Vermont is the strong focus on locally grown cannabis and supporting small farmers. By offering products from farms across the state, including those right here in the Lake Champlain Islands, we can provide every customer with a unique experience, whether they are visiting from out of state or just down the road. It feels rewarding to offer quality craft cannabis grown near the store while supporting the local farming community.”
Q. What questions do you ask someone when they’re not quite sure what they’re looking for?
Sunday Drive: When somebody comes into Sunday Drive and is unsure what they’re looking for, we usually first ask how they are looking to feel and their preferred method of consumption, and the conversation flows from there.
Dome City Dispensary: I start by asking about their preferred consumption method and what kind of experience they’re hoping for—whether it’s to sleep, relax, or stay active.
Cannabis Maximus: I always start by asking what mode of consumption they prefer: smoking, vaping, edibles, drinks, concentrates, tinctures. Next, I ask about their goals with cannabis, whether it’s for relaxation, pain relief, creativity, or just
enjoyment. These two questions open the door to meaningful conversations about lifestyle and comfort, helping me guide them toward the best experience for their needs.
Lake Effect Vermont: When a customer isn’t sure what they’re looking for, we ask about the effects they want to feel, their experience with cannabis, and their preferred method of consumption. This helps us guide them and curate an experience based on the products we have available. Some customers prioritize taste, others potency, and some are searching for a specific cultivar they enjoyed years ago. We provide as much information as they want, whether it is about terpene profiles, cannabinoid combinations, or the lineage of our cultivars. Every customer is unique and looking to experience the plant in their own way.
Q. What’s the most pleasant and not-so-pleasant surprise you’ve encountered since opening?
Sunday Drive: The most pleasant surprise since opening Sunday Drive is how many locals I have met! My other business, Clover Gift Shop, in the village of Woodstock, is mostly tourist-driven, so I was unsure how many locals we’d have shopping at Sunday Drive. We have the greatest local customers who support us, and many have become friends— people from all walks of life, and they all inspire me. When weed brings people together, the world is a happier place. Also, Vermonters grow amazing weed and have so much passion! I love working with passionate cultivators and being part of the journey as they perfect their craft.
Not so pleasant: I’m surprised how difficult Vermont legislators make it to operate an efficient, profitable cannabis business. The hoops that we must jump through and the many ways the rules have changed since the market opened just three years ago are very discouraging and make running a small business difficult, when Vermont is capable of a clean, sustainable, thriving cannabis market.
Dome City Dispensary: The most pleasant surprise has been how easygoing and supportive our customers are. It’s been incredible watching our loyal customer base grow—and fun to see how many people are still discovering us. On the not-sopleasant side, navigating the challenges of compliance and everchanging regulations has definitely kept us on our toes.
Cannabis Maximus: The most pleasant surprise has been my team. From our general manager to our budtenders, they are a group of people we truly like, trust, and respect. That culture is everything. When your employees are happy and proud of what they do, it shows in the customer experience. Our mission
is value-driven, rooted in quality, fair pricing, and how we treat people. I couldn’t be prouder of the team we’ve created. The not-so-pleasant surprise has been the lack of accessible resources for cannabis businesses. Because the industry remains federally illegal, we’re limited to a handful of niche—and often expensive—vendors for banking, payroll, merchant services, and insurance. It’s frustrating to support both state and federal taxes while being denied equal access to basic business tools. Passing federal banking reform would open the door to fair competition and muchneeded relief for operators like us.
Lake Effect Vermont: One pleasant surprise has been the wide range of customers we see, from seniors in their nineties looking for sleep or pain relief to young adults visiting dispensaries to celebrate their twentyfirst birthday. We even have a “Where Are You From?” map in the store, and so far we’ve had visitors from forty-six states, including Alaska and Hawaii. It’s always surprising how far people have traveled to experience what makes Vermont cannabis unique. H owever, a less pleasant surprise is how many people focus only on potency. Some won’t even try a product if it doesn’t hit a certain THC percentage, overlooking the full spectrum of cannabinoids, terpenes, and the unique benefits different profiles offer.
Q. When you’re not at the dispensary, how do you spend your time?
Sunday Drive: When I am not at Sunday Drive, I am usually with my family; my husband, kids, and our three rescue dogs. We often can be found skiing or swimming up in the Northeast Kingdom of Vermont, where we love to be!
Dome City Dispensary: I spend most of my time with family, enjoying Vermont’s incredible live music scene, and, of course, smoking a little cannabis.
Cannabis Maximus: When I’m not at the dispensary, I love spending time with my wife, son, and our Boston Terrier, Oreo. I’m an avid golfer and lifelong hockey fan, especially when it comes to the Bruins! Family, sports, and time outdoors keep me grounded and grateful.
Lake Effect Vermont: I enjoy hiking local trails, taking day trips, visiting local markets, and cooking with fresh ingredients. I also love traveling both within the country and internationally to experience new cultures and regional foods, which often inspire my cooking. These experiences keep life interesting and inspire me to continue exploring.
Vermont Dispensaries
1.Dome City Dispensary, Winooski
2.Milton Remedies, Milton
3.Lake E ect Cannabis, South Hero
4.Vermont Bud Barn, Brattleboro
5.Cannabis Maximus, Brattleboro
6.Down to the Roots Dispensary, Chester
7.Emeraldrose Grows Dispensary, Bristol
8. Winooski Organics, Winooski
9.Vermont Good re Cannabis Dispensary, Waterbury Center
10.Something Wicked Cannabis, Bethel
11.MothaPlant Dispensary, St. Albans
12.Northeast Kannabis, St. Johnsbury
13.Kingdom Boys , Derby
14.Kushie's , Derby
15. Theory Wellness, Brattleboro
16.3J's Cannabis, Milton
17.Float On Dispensary, Burlington
18.Green Leaf Dispensary, Burlington
19.Dome City Dispensary, Winooski
20.Little City Greens, Vergennes
21.Castle Cannabis, Johnson
22.Sunday Drive Dispensary, Woodstock
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