Twist and Shout

Twist and Shout
Life is never straight (Joey Kulkin photo)

Thursday, November 29, 2012

Vignettes from Vermont: Pangaea's Salsa

BENNINGTON -- Stewed tomatoes, garlic, cilantro, chipotle peppers, lime juice, sugar, red wine vinegar, onions.

Pangaea Restaurant grill cook Jason Barry combines those fresh ingredients to make the world's best salsa that bursts first with sweet flavors, turns spicy, and leaves you wanting another mouthful soon as you swallow the last one. This salsa is unbelievably addictive.

"If you send something out," Barry told Art Gallery Dude this morning, "the wait staff will come back and ask 'Can we have an extra side of salsa or guacamole?'

"We've gotten a lot of good reaction."

AGD's reaction is over the top but genuine and sincere.

He ate the flavor-changing salsa for the first time October 13 at Fiddlehead at Four Corners, during a listening party for Trey Anastasio's new "Traveler" CD. Pangaea catered the event and the spread included a boatload of tortilla chips and 2 quarts of salsa.

Barry delivered 2 more quarts of the salsa yesterday, and it is being slaughtered.

Coincidentally, Traveler is playing again even though AGD said THIS the other day.

Part 2 of Pangaea's Salsa will appear soon with a video of Barry making it from scratch and explaining a few of the secrets. AGD will interview Pangaea owner Bill Scully, too.

For more on the world-class restaurant in North Bennington click HERE.

AGD, meanwhile, is taking another dive in to finish what he began.