Burlington Food Culture

Vermont produces some of America's finest cheddar, and Burlington restaurants showcase it in everything from cheese boards to mac and cheese to cheddar ale soup. The sharp, complex flavor comes from traditional aging methods and the rich milk from grass-fed cows. Expect clothbound, cave-aged varieties that are worlds apart from supermarket cheddar.

Vermont's cheesemaking tradition dates to the 1800s when dairy farming dominated the state's economy. The revival of artisan cheesemaking in the 1980s-90s positioned Vermont cheddar as a premium product, with Cabot and Shelburne Farms becoming nationally recognized.

Freshwater fish caught from Lake Champlain, typically pan-fried or grilled with simple preparations that let the delicate, sweet flavor shine. Walleye is prized for its firm, white flesh and mild taste, while yellow perch offers a slightly sweeter profile. Often served with seasonal vegetables and potatoes.

Lake Champlain has sustained fishing communities for centuries, and sustainable fishing practices have kept populations healthy. The lake's clean, cold waters produce exceptional freshwater fish that Burlington chefs have championed as a local alternative to ocean seafood.

Vermont's answer to soft-serve ice cream, 'creemees' are made with real maple syrup and often local dairy. The maple version offers pure, intense maple flavor in a smooth, creamy base that's less sweet than typical soft-serve. A quintessential Vermont treat that locals line up for from spring through fall.

The term 'creemee' is unique to Vermont and parts of northern New England. While soft-serve exists everywhere, Vermont's maple creemees emerged from the state's maple syrup production and dairy farming traditions, creating a distinctly local dessert.

Burlington's proximity to Quebec means authentic poutine—fries topped with cheese curds and gravy—is widely available, often with Vermont twists like local cheddar curds and mushroom gravy. Some versions add pulled pork, caramelized onions, or seasonal vegetables. The cheese curds must squeak when fresh.

While poutine originated in Quebec in the 1950s, Burlington's location 45 minutes from the Canadian border has made it a staple. Local chefs have embraced it, using Vermont cheese curds and creating variations that honor the original while showcasing local ingredients.

Cake-style donuts made with fresh apple cider, typically coated in cinnamon sugar. These dense, moist donuts capture the essence of Vermont fall, with the reduced cider providing deep apple flavor and slight tang. Best eaten warm from orchards and farmers markets.

Apple cider donuts became a New England fall tradition in the mid-20th century when orchards sought to use excess cider. Vermont's apple-growing regions perfected the recipe, and they've become synonymous with autumn in the state.

Burgers made from locally raised, grass-fed beef with a leaner, more complex flavor than grain-fed beef. Burlington's burgers often feature Vermont cheddar, house-made pickles, and locally baked buns. The beef's quality and traceability are selling points, with many restaurants naming the specific farm.

Vermont's pasture-based farming system produces exceptional grass-fed beef. As the farm-to-table movement grew in Burlington, the humble burger became a showcase for local agriculture, with restaurants competing to source the best local beef.

Seasonal root vegetables like carrots, parsnips, turnips, and beets roasted with Vermont maple syrup, creating a caramelized, sweet-savory dish. This preparation highlights Vermont's two great agricultural products—maple syrup and winter vegetables—in one dish that appears on menus throughout colder months.

Root vegetables have always been crucial to Vermont's food culture, stored in root cellars to sustain families through harsh winters. Modern chefs elevated this humble tradition by pairing local vegetables with the state's famous maple syrup.

The tightly coiled fronds of ostrich ferns, harvested in spring for a brief 2-3 week window. Sautéed with butter and garlic or pickled, they have a flavor reminiscent of asparagus with a unique, slightly nutty taste. Their appearance signals spring's arrival in Vermont.

Fiddleheads have been foraged in Vermont for generations, originally by Indigenous peoples and later by settlers. They've become a celebrated harbinger of spring, with their short season creating annual excitement among chefs and diners.

Pure maple syrup produced from Vermont sugar maples, with Grade A Dark (formerly Grade B) offering robust, complex maple flavor. Used on pancakes, waffles, and French toast, but also in cocktails, glazes, and desserts. Vermont produces more maple syrup per capita than anywhere in the US.

Maple sugaring has been practiced in Vermont for over 200 years, with techniques passed down through generations. The state's climate and abundant sugar maples create ideal conditions, and maple syrup is deeply woven into Vermont's identity and economy.

Vermont farmhouse ales paired with locally made salami, pâté, and cured meats. Burlington's craft brewery scene is legendary, and many restaurants offer beer and charcuterie pairings featuring meats from Vermont farms. The combination showcases the state's beverage and meat-curing expertise.

Vermont's craft beer revolution began in Burlington in the 1980s with pioneers like Magic Hat and continues with highly sought-after breweries. The pairing with local charcuterie emerged as Vermont farmers and butchers developed artisan curing programs.

Silky smooth soup made from locally grown butternut squash, often finished with a drizzle of maple cream and toasted pumpkin seeds. The natural sweetness of the squash pairs perfectly with maple, creating a comforting fall and winter staple that's both elegant and homey.

This dish represents Vermont's approach to seasonal cooking—using what grows abundantly (winter squash) and enhancing it with the state's signature ingredient (maple). It's become a menu staple during colder months across Burlington restaurants.

Locally made granola featuring Vermont maple syrup, local honey, and often nuts from regional orchards, served with thick, creamy yogurt from Vermont dairies. This breakfast staple showcases the quality of local dairy and the creativity of Burlington's breakfast scene.

As Vermont's artisan food movement grew, small-batch granola makers and yogurt producers proliferated. Burlington cafes and restaurants began featuring these products, turning a simple breakfast into a showcase of local food craftsmanship.