Side Dishes: Leftover Food News
When the International Association of Culinary Professionals  announced its 25th annual awards last Friday, a couple of Vermonters were on the receiving end.
Rux Martin  of Vergennes, recently named senior executive editor at Houghton Mifflin Harcourt, edited Ruth Reichl’s Gourmet Today, which won for best cookbook “compilation.”
The prize for “culinary writing that makes a difference” went to Calais resident Rowan Jacobsen  for a piece that appeared in EatingWell  magazine. The March/April 2009 article, about Colony Collapse Disorder, was entitled “... Or Not To Bee.” 
You can add Smithsonian to the list of publications hyping Vermont’s culinary tourism. In an April article , assistant editor Amanda Benson touted Green Mountain businesses such as Cabot Creamery Cooperative , Shelburne Farms , Snow Farm Vineyard  and Lake Champlain Chocolates .
The Burlington Food Council  — a community group founded to improve access to and knowledge of local, sustainable foods — has launched a new website.
The best part of it is checking out the nonprofit’s list of upcoming projects. They include helping the New Farms for New Americans  program set up mobile vegetable stands and “working with partners to create an actionable plan for fruit and nut tree mapping, planting and maintenance for the City of Burlington.”
Not sure where you want to eat during the inaugural Vermont Restaurant Week? Choosing among more than 50 area restaurants is tough, but we’ve got their special prix-fixe menus — from the Bacon Bourbon Burger and Maple Donut Bread Pudding at Big Picture Theater and Café  in Waitsfield to Chicken Pozole and Wild Mushroom Tamales at 3 Squares Café  in Vergennes — on the vermontrestaurantweek.com  website.