Leftover food news: New chef at Montpelier's Positive Pie; Misery Loves Co. tries crowdfunding
This summer, the Rovetto Brothers International Restaurant Group’s Positive Pie  empire expanded, with a new location in Hardwick and a remade Piecasso  in Stowe. Now, the Montpelier restaurant is going upscale with new chef Bill Small.
Vermont native Small comes fresh from Blue Moon Café  in Stowe, where he has been chef since 2001. Before that, he worked his way through celeb chef Todd English’s Boston-based Olives Group, and eventually opened Greg Norman’s Australian Grille in South Carolina as executive chef.
Small will start putting his own stamp on the locavore Positive Pie menu on Friday, lending it a higher-end edge. New dishes include a porchetta sandwich served with gremolata on house-made bread; and fontina and Parmesan risotto with barbecued-beef short ribs.
Locals who are chuffed that the owners of the Misery Loves Co. food truck plan to open an eatery in Winooski can express themselves with their wallets, even before the grill starts smoking. Owners Nate Wade, Laura Wade and Aaron Josinsky hope to raise $20,000 in the next 10 days to aid their migration from Winnebago to storefront, with some of those funds coming from a crowdfunding campaign run by Vermont company Localvore Today.
The campaign kicked off with a party last weekend and continues on the web, where potential funders can watch a video of the threesome talking about their plans. Pledges are rewarded with various swag — for instance, $10 earns a “firm handshake,” $250 lands donors a pasta class and supper, and a $5000 pledge scores all of the rewards plus an annual dinner for two for the life of the restaurant.
Donate at localvoretoday.com/deals/miserylovesco .