What Ever Happened to Pangaea Fine Dining?
Let’s cut to the chase: Pangaea’s Fine Dining restaurant did not make it out of the pandemic. We never imagined it would come to this, but we have had to be ever on our toes these past couple of years. With each pivot we made, and by observing what our little village...
VT Lifts Emergency Restrictions
It has been over a year of unknowns, curveballs, and pivots. We have for sure not stopped spinning our heads, but here is an easy guide to what this news means for your dining experience with Pangaea.
A New Year, Renewed Resolve
As we round the corner on a full year of this new existence, we wanted to check in. It has been hard for everyone. The service industry has turned itself upside down, everyone is learning new ways to connect and support while keeping each other safe. Many of you might...
The Roasted Bean at Pangaea – Coffee, Reggae, and too many smiles to count
If you’ve been in to 1 Prospect any time this fall/winter, you’ve seen the smiling eyes behind the mask that is Angelica Harrison. Running a one-woman operation, Angelica’s business, The Roasted Bean Espresso Bar, has been churning out some of the best espresso drinks...
Pangaea in the time of COVID
This has been…a year. For everyone everywhere who is scraping their way through, we applaud you and we’re here with you. From navigating a pandemic that shook the foundations of the industry, to rising to the task of creating a more racially and socially equitable...
Nicolas Brunina – A Long Road Home
Nick has been working as the executive catering chef with Pangaea for our past two catering seasons and boy have we reaped the benefits. A joy in the kitchen, always ready to pick up the slack or make someone smile, and a creative knack for truly spectacular dishes,...
‘Tis the season for good company, great food, and letting someone else take care of it for you!
Pangaea is family. We have always said it because it has always been true. From our employees who build us up in every way to our regulars who bring a little spark of joy to every day, we owe everything to our people. That's why around this time of year we are so...
Megan Held: From the CDC to the CIA (no not that one…)
Pangaea: Tell us who you are and where you’re from. Megan Held: Megan Held, and I’m from Pownal VT P: How did you end up working at Pangaea? MH: I started working at Pangaea when I was a senior in high school through [an internship with] the CDC (the Career...
Nancy Koziol: Falling into, and in love with, wine.
Nancy is a freelance writer, with a broad range of knowledge of the wine world. She writes restaurant reviews for Sante Magazine and recently published a how-to book on making mead. Nancy has held several wine tasting dinners at Pangaea and previously ran the...
Mariam Shah, garam garam, and creating her restaurant wherever she goes.
Mariam Shah is a graduate of Bennington College, an artist, and a phenomenal chef who specializes in traditional Pakistani cuisine. She is the founder of garam garam, a traveling “pop-up restaurant.” Pangaea: Tell us who you are and where you're from. Mariam Shah:...