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4393 AWARDS

Best chef: Jack Pickett and Josh Bard at Phoenix Table & Bar

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4393 Best chef: Jack Pickett and Josh Bard at Phoenix Table & Bar

Josh and Jack. Jack and Josh. The names are synonymous with dining in Stowe. Jack Pickett (right) honed his craft at Ten Acres in Stowe, bringing farm-to-table to Stowe long before it became the rage, founded Blue Moon Café and, with Josh Bard (left), collaborated on the popular Frida’s Taqueria. Last year, this talented twosome opened Phoenix Table & Bar. It’s a cool, cool place with inventive, fresh cuisine.

Josh and Jack. Jack and Josh. The names are synonymous with dining in Stowe. Jack Pickett (right) honed his craft at Ten Acres in Stowe, bringing farm-to-table to Stowe long before it became the rage, founded Blue Moon Café and, with Josh Bard (left), collaborated on the popular Frida’s Taqueria. Last year, this talented twosome opened Phoenix Table & Bar. It’s a cool, cool place with inventive, fresh cuisine.

Vermont farmer Alan LePage told us in 2014 that “Jack changed my life as a farmer. … ‘Parsnip soup!’ says the chef, and the farmer has to produce parsnips, or the chef just buys them from California. Jack was the first chef I met who understood that if it’s July, there are no local parsnips. He would call ME to ask ME what was available — what looked good, what may have gone by — and then he’d design his menu around it. He was brilliant and inspired. Way, way ahead of the curve.” Nice, huh?

If you haven’t been, what are you waiting for? And definitely go for the oysters.

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