It was the signs in the window that drew my attention to the Seasoned Skillet Restaurant. It was a storefront, did not look much like a restaurant, but the signs promoted an upcoming poetry contest. So I stopped in to see what the shop had to offer.
Seasoned Skillet is a simply fantastic restaurant on the main street of Randolph, Vermont, the village of friendly people in the heart of the Green Mountain state. It’s fairly new in a town with several nice restaurants meeting a variety of tastes, but its focus is not only on individual attention and excellent staff, but on farm-to-table freshness offered in chef-designed recipes that also cover a variety of different cuisines.
The restaurant is relatively small, perhaps eight to ten tables, is only open four evenings a week and by 5:30 every table is either reserved or already filled, so reservations are almost a foregone conclusion.
But Nick, the friendly, knowledgeable and helpful waiter, had a suggestion for a lone diner who wanted to dry Seasoned Skillet. Pointing to the window that had drawn me in in the first place, he noted the comfortable living room chair and sea chest and asked if I’d like to sit there, a space generally reserved for diners waiting for a table. I agreed.
It turned out to be perfect! Here I was, sitting in a comfortable chair, a neat little wooden chest serving as my table, complete with linens and silver, and a bird’s eye view of the street and downtown area. Best of all, as friendly as Randolph is, everyone who came in smiled and said Hi before being seated.
Nick is as knowledgeable of the menu as he is proud of the chef owner, Nora, and as busy as he is greeting and seating everyone, he still takes the time to explain in detail the excellence of the menu. Nora and her sister Jenna Rice have written cookbook, The Vermont Farm to Table Cookbook which is available in bookstores but offered for sale at the restaurant with autographed copies as well. Some of the recipes in the book are on the table at Seasoned Skillet, and tempting enough to require more than one visit to dine.
It was only after I ordered an appetizer that I learned the portions are also so large, that for many, even an appetizer is enough for a full meal.
The yellow nut squash appetizer with garlic , sage and leeks, served with a cheddar cheese sauce could certainly be served as an entrée or appetizer to share, and was more than enough to enjoy for dinner with an inexpensive glass of pinot grigio.
Well satiated after enjoying the unique blend of tastes in that dish, I had to turn down the chicken pot pie I wanted for an entrée. So I immediately made a reservation for the following evening, with Nick even promising I could once again have what had already turned out to be my favorite seat in the window.
Returning the next evening to a once again filled restaurant, Nick greeted me by name, told me my table was ready, and asked if I wanted another glass of pinot grigio before my chicken pot pie or did I want another choice. From his memory and thoughtfulness, it was not only downright pleasant but easy to see how attentive Nick is to detail and assuring his customers are content and happy.
Once again, the entree was large, filled with chicken and variety of fresh vegetables, prepared differently in that instead of a crust covering the pie, half dozen crisp, fresh buttermilk biscuits were the topping. The size of the entrée plus the fact I did want to try dessert, meant I took half home, more than enough for not only another meal but for a couple of muffins heated in the B&B microwave for breakfast the next morning.
Nora should win blue ribbons and kudos all over the universe for her dessert of pears poached in a red wine syrup and whipped mascarpone cream. It’s indescribable.
The Seasoned Skillet menu is brief but unique, blending recipes from a variety of cultures, but all offered with invitations for enjoying a cozy atmosphere that also offers live music, and those made from scratch dishes.
Whether it be the beef ribs braised in red wine, a ginger quinoa bowl with edamame, cucumber and purple cabbage served with a ginger sesame sauce or pork shoulder with a maple bourbon sauce, or the chicken pie I so enjoyed, all entrees are attractive, from what all other diners said outstanding, and all under $30, an almost bargain price in the current day.
When you’re in Randolph, put aside an evening from Wednesday to Saturday and make a reservation for Seasoned Skillet … And tell Nick I said hello.
Seasoned Skillet
