Vermont
Grilling the Chef: Robert Smith III Leads a Fresh Chapter at Ferrisburgh's Starry Night Café
Chef Robert Smith III
- Position: Executive chef
- Age: 31
- Cuisine type: Italian-inflected California cuisine with fresh, seasonal ingredients
- Experience: On-the-job training in Vermont, from dishwashing at Kitchen Table Bistro to holding all stations at Texas Roadhouse to three years cooking at Guild Tavern. Moved to Los Angeles at 22 and spent four years at chef Michael Cimarusti’s two-Michelin-starred Providence — including off-site events in Mexico and cooking onstage for Bob Weir of the Grateful Dead. Other California career highlights include San Francisco’s Flour + Water and Michelin-starred AL’s Place, as well as Sightglass Coffee’s 14,000-square-foot Hollywood expansion.
- What’s on the menu: Coal-roasted oysters; crispy root vegetables with Cabot clothbound cheddar espuma; an epic deconstructed steak tartare; housemade pasta; and wood-grilled entrées, including black bass and picanha steak with loaded polenta, black garlic steak sauce, grilled lemon and sauce Bordelaise
The first Friday in May was a busy one at Ferrisburgh’s Starry Night Café. The sun was shining, and the team was snipping tulip stems and cleaning off outdoor tables to open the restaurant’s patio for the first time this year. Baby greens and herbs were peeking through the soil in the fine-dining restaurant’s new raised-bed vegetable garden. And as this reporter from Seven Days walked into the kitchen, a health inspector was wrapping up his surprise visit.
“I thought this interview would be the most nerve-racking thing today,” executive chef Robert Smith III joked, settling into a comfy new leather chair in the restaurant’s window-filled sunroom.
That room, formerly a screened-in porch warmed by space heaters, is just one of the updates recently undertaken at the destination restaurant on Route 7. Since Smith began leading Starry Night’s kitchen in late 2021, there have been three separate renovations. Most of the multiroom restaurant has been refreshed, including a hood expansion to accommodate a wood-fired grill in the kitchen, updates to the octagonal dining room and the porch winterization. The most recent project — a complete revamp of the front barroom, for which Starry was closed for five weeks this spring — has created a modern, downright swanky space.
A Jericho native, Smith already thought the restaurant was one of the most beautiful in Vermont when he arrived for his interview in November 2021, two days after moving back to Vermont from a seven-year stint at top restaurants in California. Now, thanks to all the investment from owners Mark and Molly Valade, the setting has a big-city feel befitting his big, bold menu.
Starry Night regular Bobby Berg, owner of Haute & Heady Cannabis Cuisine, told Seven Days the renovated restaurant “matches California’s wine country refinement with Vermont’s rustic, earthy palates.” Smith, recalling Berg’s feedback on a recent meal, summarized a more visceral take: “He said he wants to take a bath in the black garlic steak sauce.”
The new marble-topped bar is far from a bathtub, but it’s the perfect place to soak up the delights of a cut-to-order, deconstructed steak tartare ($23) or luxuriate over a bowl of ribbony mafaldine pasta with wild morel ragù ($36) alongside a cocktail from bar pro Nick Roy.
Smith took a break from his busy day to chat about the renovations, forgotten rooms and what’s growing in the garden.
How’d the health inspection go?
I saw [the inspector], and I was like, [big sigh] ‘Hi!’ But it went well. I didn’t get the score yet, but I saw what he wrote down and have a good idea.
I’m sure he was just here to check out this incredible new bar.
[Laughing] This used to be the forgotten room. You’d walk through the door right into the bar, and it was awkward.
A lot of guests would leave notes in their reservations saying they didn’t want to sit in the front room. The first week we were back, we had guests say, “Actually, I do want to sit in there.”
Beyond the physical changes, how has your menu evolved since you started here?
I look back in my pictures at early menu stuff, and I think I was really, really focused on “fine dining” and plating things that way. I’m getting more comfortable with my skill set and what I like.
We’ve gotten a lot more pasta-forward, too. I love northern Italian braises of pork and beef that take several days. We make ricotta and marinate the meat in the whey from that to tenderize it. We’ve even got a pasta extruder in the back, so we can make semolina dried noodles in-house — all kinds of shapes.
You posted a video of beet radiatori recently that looked pretty incredible.
Several people thought that was hamburger — my parents and a delivery driver. He said, “Making hamburg?” I was like, What is hamburg? This is great.
If you were to pair a dish with each of the restaurant’s dining rooms, what would they be?
For the bar, grilled oysters, roasted veg and fun specials that we run. You can see the kitchen, so that makes sense to me there. This room [the former porch], I don’t know what it is, but it attracts the most pasta lovers. We’ll get tables of all pasta. The larger dining room, it’s the big showstopper plates.
You’re adding Saturday lunch in June. What will be on the menu?
We’re gonna do some pastas — carbonara, vongole, a spring zucchini pasta with mafaldine — Korean spareribs, and some sandwiches on housemade buns. We’re working on some type of crispy fry thing. We don’t have a fryer in the kitchen, so that’s the dilemma.
Speaking of fryers, what was it like going from a chain restaurant to fine dining early in your career?
I was hired [at Texas Roadhouse] as a dishwasher and worked cold prep, hot prep, the line, grill. When the Guild was opening up, I was like, “This is sick — a new wood-grilled steakhouse.” I felt confident cooking steak. It’s different quality and seasonings, but you’re cooking a lot of steak at Texas Roadhouse. You get temperature and volume. Still, the Guild was an eye-opening experience. Chef Phillip Clayton was a really great mentor for me. When I left, he gave me a chef coat and a really nice good-grace note to anywhere.
How do you foster that sort of growth now that you’re the mentor?
It’s incredible to see people put more on their plate and just crush it. My sous chef, Eli Eppolito, is really tremendous. He keeps the kitchen afloat — and he’s six foot five and can dunk. He started as a cook; he graduated from UVM and didn’t want to be a sociologist.
I definitely like to promote from within. There’s no reason not to pursue what we have and invest more with them. We’ve got two guys who started in the dish pit, and now they’re on the pasta station and the grill. A chef friend of mine, Austin [Poulin of southern Vermont’s Restaurant at Hill Farm], dined here last week, and he said, “How old are these kids?” I was like, “Combined age of 39. And they’re doing great.” I don’t think they had encouragement like that before.
How do you find people to work here, being a destination spot?
We do a lot of carpooling. Most of us are commuting from Middlebury or Burlington. Staffing is the hardest. That’s why maintaining this team is so important — this is the best staff we’ve ever had. We have under 20 employees, and not all of them are full time. But this restaurant’s only open 15 hours a week.
Even for diners, you’ve got to plan. You’re not often driving by here at 5:30 p.m. like, “Oh, I’m gonna swing in for dinner.”
As things start popping out of the ground, what are the next local ingredients you’re excited to put on the menu?
Asparagus, better peas — they’re starting, but they need to be a little sweeter — ramps and morels. Our six new garden beds were planted this week; Horsford [Gardens & Nursery] built them, and Farmer Hil is maintaining them for us. As cooks, we’ll go out daily to pick herbs and stuff for a garden salad. I just had some lettuce, which I shouldn’t really be eating because it should grow. But it tastes so fresh.
What’s planted in there? It’s cool to see the beds from Route 7.
Let’s walk out there. We’ve got radishes, beets, speckled lettuce, red Russian kale, red-veined sorrel, parsley chives, purple shiso. We got that from Farmer Hil last year for the tartare, and now it will be from here.
[Pointing to plants] Cilantro, curly parsley, chives, onions, sage, oregano, thyme, rosemary. It’s like the French Laundry.
Want to go in and light the grill? I have it all set up, because I figured this is a “grilling” thing. I’ll give you the blowtorch.
This interview was edited and condensed for clarity and length.
Vermont
Vermont high school playoff scores, results, stats for Thursday, March 5
The 2025-2026 Vermont high school winter season has begun. See below for scores, schedules and game details (statistical leaders, game notes) from basketball, hockey, gymnastics, wrestling, Nordic/Alpine skiing and other winter sports.
TO REPORT SCORES
Coaches or team representatives are asked to report results ASAP after games by emailing sports@burlingtonfreepress.com. Please submit with a name/contact number.
▶ Contact Alex Abrami at aabrami@freepressmedia.com. Follow him on X, formerly known as Twitter: @aabrami5.
▶ Contact Judith Altneu at JAltneu@usatodayco.com. Follow her on X, formerly known as Twitter: @Judith_Altneu.
THURSDAY’S H.S. PLAYOFF GAMES
D-III GIRLS BASKETBALL SEMIFINALS
At Barre Auditorium
No. 5 Vergennes (17-4) vs. No. 1 Hazen (18-2), 5:30 p.m.
No. 3 Oxbow (16-6) vs. No. 2 Windsor (16-6), 7:30 p.m.
Watch Vermont high school sports on NFHS Network
D-I BOYS BASKETBALL QUARTERFINALS
Games at 7 p.m. unless noted
No. 8 Mount Mansfield (10-11) at No. 1 Rice Memorial (17-3)
No. 12 Essex (5-16) at No. 4 Rutland (15-6)
No. 7 Burr and Burton (13-8) at No. 2 South Burlington (15-5), 6 p.m.
No. 6 BFA-St. Albans (13-8) vs. No. 3 Burlington (15-5) at Colchester, 7:30 p.m.
D-II GIRLS HOCKEY QUARTERFINALS
No. 8 Stowe (5-16) vs. No. 1 U-32 (13-6-1) at Kreitzberg Arena, 5 p.m.
(Subject to change)
Vermont
19 Vermont school budgets fail as education leaders debate need for reform
MONTPELIER, Vt. (WCAX) – Most Vermont school budgets passed Tuesday, but 19 districts and supervisory unions saw their spending plans rejected — an uptick from the nine that failed in 2025, though well below the 29 that failed in 2024.
Some education leaders say the results show communities are largely supportive of their schools.
“We’re starting to kind of equalize out again towards the normal trend of passage of school budgets each year,” said Chelsea Meyers of the Vermont Superintendents Association.
Sue Ceglowski of the Vermont School Boards Association said the results send a clear message. “Vermont taxpayers support Vermont’s public schools,” she said.
Meyers said the results also raise questions about the scope of education reform being considered in Montpelier. “If we are going to reform the system, it might not require sweeping broad changes as are being considered right now, but a more concise approach to consider that inequity,” she said.
But in districts where budgets failed, officials say structural changes are still needed. In Barre, where the budget failed, Barre Unified Union School District Board Chair Michael Boutin said the Legislature must, at a minimum, create a new funding formula. “We have to have that in order to avoid the huge increases and decreases — the huge increases that we’ve seen in the last couple years,” Boutin said.
He said the rise in school budgets is separate from why property owners are seeing sharp tax increases. The average state increase in school budgets is 4%, but the average property tax increase is 10%, driven by cost factors including health care. “There’s a complete disconnect, and that’s a product of the terrible system that we have in Vermont with our funding formula,” Boutin said.
Ceglowski says the state should address health care costs before moving forward with rapid education policy changes. “Addressing the rapid rise in the cost of school employees’ health benefits by ensuring a fair and balanced statewide bargaining process for those benefits,” she said.
The 19 districts that did not pass their budgets will need to draft new spending plans to present to voters, which often requires cuts. Twelve school districts are scheduled to vote at a later date.
Copyright 2026 WCAX. All rights reserved.
Vermont
6 of the Quirkiest Towns in Vermont
Vermont is, for many visitors, the postcard-perfect New England state. A part of the United States since 1791, the first to join the Union after the Thirteen Original Colonies, Vermont has many unique, and sometimes quirky, features. The place has attracted artists and other creative geniuses, some of them decidedly eccentric, from its earliest days. The natural parts of Vermont, like the famous Lake Champlain, offer unusual points of interest for visitors and locals alike. With a state as rich in traveling attractions, it should be little wonder that some of them come with a quirk or two.
Montpelier
Montpelier, while being Vermont’s charming capital, is the tiniest among all US state capitals with just around 8,000 residents. For comparison, the second-smallest, Pierre in South Dakota, has a population of about 14,000. Established in 1787, this historic town warmly welcomes visitors with a variety of landmarks, including the Vermont History Museum and the sprawling 200-acre Hubbard Park. The State House is also open to the public for tours. Just a short drive west, less than an hour away, lies Lake Champlain, one of the Northeast’s most beloved watersides.
The town’s name pays homage to Montpellier, a beautiful city in southern France. This naming reflected the high regard for France at the time, especially for their support during the US War of Independence. Interestingly, Montpelier has experienced its share of flooding, with significant damage occurring in the years 1927, 1992, and most recently in 2023.
Elmore
Elmore, a charming small town in Lamoille County with fewer than 900 residents, is a favorite spot for autumn leaf-peepers. Located north of Montpelier, this peaceful town has its own unique charm, including several local landmarks sharing the name ‘Elmore,’ which adds to its character. It’s important to note that Elmore town is separate from East Elmore. To the west, Elmore Mountain overlooks the area, while Elmore State Park lies just north of the town itself. Enjoying waterside beauty, Elmore Lake is often listed among Vermont’s most picturesque lakes, with its waters flowing into the Lamoille River through Elmore Pond Brook. Like Montpelier, Elmore is situated east of Lake Champlain. For those seeking a more bustling scene or a change of pace, the vibrant city of Burlington, just an hour’s drive west, makes for a perfect day trip or weekend getaway.
Stowe
Stowe, with a lively population of 5,300, is Vermont’s top spot for adrenaline seekers and the eccentrics among us, earning its reputation as the state’s premier ski and snowboard destination. The Stowe Mountain Resort proudly calls itself the “ski capital of the east”—that’s the eastern United States. Nestled near the breathtaking Mount Mansfield, Stowe offers more than just winter fun; warmer months bring plenty of activities like hiking and mountain biking in the beautiful Cady Hill Forest.
The town also has a rich history, being the home of Jake Burton Carpenter (1954-2019), the visionary behind Burton Snowboards and a trailblazer in making snowboarding an international sport. While some might have called him eccentric when he launched his company in 1977, today he’s celebrated as a true pioneer whose legacy keeps inspiring young snow sports enthusiasts, like those at Mount Mansfield Winter Academy, a special school dedicated to nurturing the next generation of champions.
Manchester
Manchester, a town with 4,500 residents located in southwest Vermont, is popular among art and architecture enthusiasts. It features Hildene, the estate of Abraham Lincoln’s son Robert, which boasts an impressive Georgian Revival house and grounds. The town’s American Museum of Fly Fishing showcases numerous rods, flies, and related gear, attracting many superstitious anglers. Manchester is also home to Orvis, a renowned fishing and clothing company. The Southern Vermont Arts Center hosts exhibitions, and includes a sculpture garden and performance space. Nature lovers should visit Mount Equinox, west of town, or explore the Green Mountain National Forest to the south.
Eccentric fact: Jonathan Goldsmith, known for portraying “The World’s Most Interesting Man” in Dos Equis commercials, resides in Manchester. Stay quirky, my friends.
Brattleboro
Brattleboro, with a population of 12,100, sits along the Connecticut River and features a variety of attractions and oddities. Located just west of New Hampshire—in which the Connecticut River forms the border—and just north of Massachusetts, the town is an ideal midpoint for exploring the wider New England region. Outdoor enthusiasts will appreciate Fort Dummer State Park, welcoming hikers, bikers, and campers alike. Among the more renowned eccentric figures in history, British writer Rudyard Kipling moved to Brattleboro after marrying a Vermont woman in 1892. Their home, Naulakha, references his birth and childhood in India. Kipling believed that Brattleboro’s conservative small-town culture created an
Woodstock
Woodstock, a town with 3,000 residents located in upstate New York, is separate from the famous 1969 cultural event. This southeastern town attracts architecture enthusiasts, particularly for the First Congregational Church, built in 1807 and featuring a bell cast by American revolutionary Paul Revere, and the Norman Williams Public Library, completed in 1884. For outdoor activities, visitors can walk in Woodstock Town Forest, located south of the town, or enjoy panoramic views from the Marsh Billings Rockefeller National Historical Park, the only part of the US National Park system in Vermont besides the Appalachian Trail. Recently, Woodstock has modernized its infrastructure with digital technology, launching the “Wireless Woodstock” initiative in 2011, which provides free Wi-Fi across the entire town. It’s not quirky; it’s just cool.
Vermont’s Quirky Small Towns May Also Be Its Best
These small Vermont towns show the state’s sometimes quirky, but never boring character. Architecture fans will find unusual, beautiful examples state-wide. Montpelier is an oddly pint-sized capital with heavyweight history. Brattleboro has long attracted strange, sometimes brilliant types, whether foreign or domestic. Manchester is interesting enough for the World’s Most Interesting Man. And with abundant natural parks, the Green Mountains, and the majesty of Lake Elmore and Lake Champlain, the quirks of Vermont’s best features should attract even the most straight-laced visitors.
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