Burlington Free Press on global food in Vermont

"Her multinational menu owes tribute to France for individual sized gateaux Basques filled with plum compote flavored with rum, aniseed and orange flower water as well as free-form, flaky-crusted, seasonal fruit tarts. Britain influenced elegant lemon curd tartlets and moist, rich ginger cake, while savory offerings such as potato and red onion focaccia and brioche buns studded with kalamata olives bring Mediterranean flavors".