Leftover food news
Joshua Duda, executive chef at Simon Pearce Restaurant in Quechee, will head south this fall to the James Beard House in New York City to concoct an “Autumn in Vermont” dinner. Duda will take four of his kitchen staffers with him for backup. The $170 menu will include free-range duck tenderloin satay with Asian pear-star anise chutney; and seared venison tenderloin and juniper-scented venison crépinette with sweet-potato gratin, braised leeks and cranberry-mustard sauce. Farnum Hill Cider (from Lebanon, N.H.) and Eden Vermont Ice Cider are among the pairings, which will be poured in Simon Pearce glassware.
Burlington café Viva Espresso has closed. It opened in the Old North End in early 2006 as a kid-friendly space with a commitment to using local ingredients from friends and farmers. Seven Days was not able to reach the owner by press time.