Hot off the slopes, apres-ski takes on a new meaning with Mad River Valley gem The Bridge Street Butchery in historic Waitsfield. Fresh Oysters, hot bouillabaisse or cold sushi, sword fish, organic beef, Vermont smoke & cure bacon, Cabot Clothbound Cheddar,  fennel sausage jambalaya, partridge, duck or venison are here to grace your table.

     While Vermont has a long tradition of culinary exploration and finesse, finding a good corner delicatessen style butchery is something else, especially in rural paradise. It's a long way to Grace's Marketplace or Eli Zabar's in NYC, and still a trek to get to the wonderful City Market Coop in Burlington and Hunger Mountain Coop in Montpelier, and for those of us aspiring gourmets and bon vivants stuck in back-country Vermont with the black-bears and telemarkers, the Bridge Street Butchery is bliss.

It's more than just an exquisite nibble. Jeff Lynn owned the Sweetwood Bar & Grill in Warren and brings depth and experience and has put together a team that excels in providing customized, warm and attentive service, another  elusive pleasure in rural Vermont.

I met Jeff today just before noon cooking up a Count Neck Clam Chowder with clams from Scituate on the Cape, Von Trapp Whey Fed Sausage weaned on Sean Lawson's Finest Liquids grain, & organic garlic for staff mid-day re-fueling.

Conquering Sugarbush and Mad River Glen lead to real hunger.  Check out Justin's meat balls, Gaylord's heirloom tomatos,  Maplebrook Farm fresh or smoked mozzarella, Thai sweet potato,  coconut and lemon grass soup, Green Rabbit baguettes, prime rib eye,  a Neill Farm brisket  sandwich, Irish bangars, smoked Faroe Island Salmon, Niman Ranch flank steak, Ancho chili rubbed baby  back ribs or Portugese sardines for your grill.

Everything is fresh, nothing frozen, the store reborn with new selections each week. Work in progress.

Call (802) 496-3474 or email Jeff at bridgestreetbutchery@yahoo.com today to secure your order of made on site brined corned beef in time for Saint Patrick's Day.

The Bridge Street Butchery was born from catastrophe.  August 28th, 2011 Hurricane Irene struck Waitsfield. The Mad River breached, flooding historic village sweeping one building completely off it's foundation, wiping out the four main floor businesses at 40 Bridge Street in the Blue Building  including  the former popular Green Cup Cafe. From that void sprung The Peasant, Chris Alberti's italian wonder restaurant, The Sweet Spot (Sweet Simone's & Scout's Honor) run by Lisa Curtis & John Vitko, and Jeff Lynn's Bridge Street Butchery. With the Artisans Gallery across the driveway, vegetarian restaurant extraordinaire Mint west, the covered bridge east, Troy Kingsbury's charming Village Grocery on Main, the Joslin Memorial Library, David Sellers' Madsonian Museum of Industrial Design, Sherry DeFlavio's wonderful boutique 4orty Bridge and Maple Sweet Real Estate at the corner, this is a mecca for foodies and art lovers, tucked away from the crowds of more commercial Irasville. To wash it all down, check out Jeff's selection, all tasted before offer, of fine bubbly, Chardonnay, Cabernet, Argentinian Malbec, Merlot, & Pacific Northwest Pinot Noir. With his culinary flair and restaurant history, Jeff's oenological savoire faire adds an important layer to the chopping block.

The Bridge Street Butchery at 40 Bridge Street in Waitsfield, Vermont. Open Tuesday-Saturday 10-6.  (802) 496-FISH  bridgestreetbutchery@yahoo.com

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