Salt

When Suzanne founded Salt four years ago, she was an experienced home cook and recipe developer. At the newly opened restaurant, she played the role of menu creator and front-of-the-house manager. Since then, she has learned to be the one behind the stove, and in addition, grows vegetables for the restaurant, farms geese with her partner, and is a member of a pizza cooperative that operates wood-fired ovens at farmers markets and catering events.Pre-Salt, Suzanne was the food editor of Seven Days newspaper. In 2008, her food writing won first prize among more than 250 smaller newspapers in the Association for Alternative Newsweeklies annual AltWeekly awards. She has a self-designed degree in Food Studies from the University of Vermont, and worked at two gourmet food stores in Burlington, as well as at a cookware shop and tea room.