The Polka Dot building in White River Junction, Vt., on May 8, 2018, is one of the properties owned by developer Mike Davidson’s Execusuite. (Valley News – Geoff Hansen) Copyright Valley News. May not be reprinted or used online without permission. Send requests to firstname.lastname@example.org.
Via an email from property manager Tim Sidore:
Phnom Penh Sandwich Station and Execusuite, LLC are thrilled to announce the restaurant is ready to open this coming Monday, Nov. 5. Sarin Tin, the proprietor of Phnom Penh, looks forward to meeting the WRJ community. Located at the historic Polka Dot building, Phnom Penh will be open Monday through Saturday from 11 a.m. to 8 p.m. Stop in and enjoy delicious Cambodian food and local craft beers.
Redeveloper/owner Mike Davidson said:
“It has been gratifying to see the collaboration between Sarin and our Execusuite manager Tim Sidore in the effort to restore this landmark. It was a lot of hard work, but they got it done! We are excited to see this corner add life to the downtown streetscape.”
Unfortunately I don’t have a more recent photo just yet (if you got one that we can use, sent it our way at email@example.com
!) but here’s some video of the old sign coming down and the new sign going up in August:
Emily Tevere, 18, of Enfield, left, takes a break to check her phone and Samantha Farrell, 17, of Canaan, middle, for a snack as Molly Meagher, 15, of Enfield, right, keeps up the zombie act for passing cars and trick-or-treaters on the Canaan, N.H. green Monday, October 31, 2016. The group of Mascoma Valley Regional High School classmates have been dressing up as zombies to pass out candy on the Canaan green every Halloween for the past four years. (Valley News – James M. Patterson) Copyright Valley News. May not be reprinted or used online without permission. Send requests to firstname.lastname@example.org.
Mark your calendars.
The Upper Valley’s got plenty going on when it comes to ghosts, goblins and the like in the coming weeks. Click here for an events roundup by the Valley News’ events experts, including Calendar editor Liz Sauchelli, assistant editor Eleanor Kohlsaat and Entertainment Highlights writer David Corriveau.
And start flexing your candy-distribution arm.
If you’re wondering what to buy, the website CandyStore.com has shared some data about where it sells the most Halloween candies in the United States, broken down by state and brand.
So to be clear, this is not the most popular candies in each state; just which candies are sold the most by this particular distributor in each state in the two months leading up to Halloween.
Here’s the 2017 numbers:
And here’s those stats for 2018:
|1. Snickers (63,876 lbs)
||1. Starburst (67,939 lbs)
|2. Starburst (62,486 lbs)
||2. M&Ms (61,343 lbs)
|3. Salt Water Taffy (25,978 lbs)
||3. Snickers (25,049 lbs)
|1. Milky Way (29,387 lbs)
||1. Milky Way (31,822 lbs)
|2. M&M’s (27,811 lbs)
||2. Skittles (26,056 lbs)
|3. Skittles (17,662 lbs)
||3. M&Ms (15,344 lbs)
Hint: There was more than macaroni and cheese.
The five official macaroni and cheese judges compare tasting notes on one of the 17 entrants in the Vermont Mac and Cheese Challenge at Artisan’s Park in Windsor, Vt., Sunday, Sept. 9, 2018. The judges were, clockwise from left, Meredith Fitzgerald, of Haverhill, Mass., member of the American Cheese Society, Graham Kist, of Hartford, Conn., a food writer and barbecue judge, Ben Parker, of New York City, a sales rep with salami maker Charlito’s Cocina, Mary Tuthill, of Waitsfield, Vt., head cheesemonger at Mad River Taste Place, and Faith Raymond of the Vermont Agency of Agriculture, Food and Markets. (Valley News – James M. Patterson) Copyright Valley News. May not be reprinted or used online without permission. Send requests to email@example.com.
The entry that judges said was the best macaroni and cheese at the 6th annual Vermont Mac & Cheese Challenge in Windsor on Sunday had everything from wild boar to edamame in it. Chef Joseph Madzia of the Omni Mount Washington Resort said the winning Wild Boar and Short Rib Mac and Cheese included smoked Tilsit Cheddar cheese, tomatoes, smoked baby carrots, edamame and mushrooms.
“We made a barbecue sauce for it. It was a Harissa and pineapple barbecue sauce, and then we did fried onions on top that we dusted with the maple Castleton crackers,” he said in a phone interview on Monday.
“There was a lot going on,” he added.
Chef Joseph, who grew up in Ohio and has been at the Bretton Woods, N.H., hotel for three years, said it was his first time at the Windsor-based competition.
“It was very exciting. There were more people then what we expected, but we were ready for them,” he said. “I think I looked down once, and looked up 10 minutes later and there were probably 1,000 more people in the room.”
Madzia said the resort regularly offers mac & cheese, but the winning entry is only available periodically as a special.