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,...
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...