Saturday Afternoon Taste Test: Madison Brewing Co.

By Susan BushPrint Story | Email Story
Madison Brewing Co. Turkey-Cranberry Melt sandwich
Bennington, Vt. - How about lunch -or dinner- with a bit of "Sucker Pond Blonde?" How 'Bout A Brew? The Madison Brewing Co. restaurant offers extremely varied menus for afternoon and evening dining. Those who are at least 21 years old may indulge in the pub's special, brewed-on-the-premises beers and ales including "a light German bier brewed with saaz hops[named "Sucker Pond Blonde]," "Buck's Honey Wheat," described as an "American wheat beer brewed with real Vermont honey," and "Old 76 Strong Ale," promoted as "a rich English Yorkshire style ale with fruity undertones and a smooth finish." The brewing equipment is housed inside the eatery and patrons may see the vats and pipes that brew the beverages. Because I was on the job, I did not sample any of the pub-produced beers or the also-available commercial beer and wine selections. My husband and I did eat....very well. B-I-G Menu Madison's lunch menu is chock-full of choices. A "deli board" menu allows patrons to create made-to-order sandwiches using roast beef, turkey, pastrami, tuna salad or bacon-lettuce-and-tomatoes wedged between slices of sourdough, pumpernickel, Jewish rye, Italian, foccacia, or marble bread, or a salsa tortilla and topped with a choice of six cheese options, seven condiment choices, and seven add-ons, such as sprouts or avocado. Most "deli board" sandwiches are priced at $6.50. Salads include blackened chicken salad [$8.25], "Bob's Buffalo Salad," which includes beer-battered, deep-fried chicken tossed in wing sauce and served over greens and veggies with bleu cheese dressing [$8.25], and a tabouli salad [$6.99]. "Lite Fare" choices include a "brewer's dozen" ale-steamed mussels served with a garlic-cream sauce [$7.50], pub nachos [$7.99], hummus dip served with carrots, celery and Syrian bread [$.699], and "chicken pesto tenders" fried and topped with pesto and melted cheese and served with honey djon mustard [$5.99]. Sides include fries [$1.99], garlic cheese bread [$3.99], potato salad[$3.99], and coleslaw [$1.99]. I ordered a side of beer-battered onion rings [$3.99] to accompany my "Specialty Sandwiches" choice of a turkey cranberry melt open-faced sandwich [$8.50]. Sandwich Satisfaction Soars The sandwich is advertised as made with "fresh sliced turkey," and it is. The turkey is perched atop a slice of marble bread and smothered with portabello mushrooms, tomatoes and sprouts with a slathering of a creamy, tangy cranberry mayonnaise. The sandwich is covered with cheddar cheese and avocado, then baked. A spring greens salad and a side of whole-berry cranberry sauce accompany the meal. This sandwich sent my taste buds soaring to new heights of satisfaction. The turkey remained moist during the baking, the cheese was flavorful and the cranberry mayonnaise was used to enhance the flavors, not disguise them. Triple "E" For Excellent My husband ordered a meatloaf lunch [$9.25] offered as part of a "Pub Grub" menu section. The meal arrived as a generously-sized slice of meatloaf covered with gravy and accompanied by garlic mashed potatoes and apple chutney. As some readers may know from previous reviews, my husband has a short, sweet, and to the point manner of describing food; meals are "good," "very good," "excellent," and [ most often when I am the chef] "it's OK, I'm not much on [fill in the blank]." His meal at Madison's generated "excellents" across the plate, and he was especially happy with the potatoes. We both enjoyed the onion rings. There were enough for us to share and the onions inside the batter were firm and tasty. We Tried, But We Couldn't Do It We were left without a smidgen of room for dessert. The eatery does have a dessert menu that changes from day to day but most often offers apple pie, apple caramel pecan pie, chocolate cake, carrot cake, and cheesecake. A current seasonal offering is a pumpkin cheesecake. Our bill totaled $24.74 before adding the Vermont state tax. Lots of Lunch Additional lunch menu "specialty sandwiches" include "The Green Mile" served open-face on farm bread and made with guacamole, sprouts, portabello mushrooms, tomatoes, and cheese [$6.99], tuna melt, served on sourdough bread with sliced tomatoes and havarti dill-flavored cheese [$6.99], and a "California Club" served on pumpernickel bread topped with avocado, lettuce, sundried tomatoes, cucumber, sprouts, tarragon mayonnaise, pepper jack and provolone cheese and served with a spring greens salad [$8.50]. "Pub Grub" lunch choices include fish-and-chips [$10.99], "bangers and mash," which is two mild English sausages served with garlic mashed potatoes and apple chutney [$8.99], and "Buffalo Bob's Bison Burger," which is made with regionally raised bison meat "cooked to your liking" and served with lettuce, tomato, and french fries [$7.99]. Madison's lunch menu offers a menu designed exclusively for and made available only to children under age 12 and seniors. Dinner Is Served A review of the eatery's dinner menu shows eight appetizer choices, including shrimp cocktail made with five "Colossal Pacific Coast Shrimp," [$8.99] and fried calamari [$7.99]. "Brewmaster Favorites" include "Jack Daniels Sirloin Steak," [$18.99], prime rib [17.99], chicken parmesan [$12.99] and wild mushroom ravioli [$14.99]. A "Pub Grub" menu is available as part of the dinner menu, as is a kids and seniors menu. High chairs and booster seats are available. Diners Should Know... The service at Madison's was exceptional. "Brenda", our server, was very pleasant and able to provide information about the food and the pub immediately upon being asked. The restaurant filled with patrons during our meal; the waitstaff seemed capable of handling the volume and not at all overwhelmed. Madison's does not accept personal checks. The restaurant does not permit separate checks for groups of six or larger and an 18 percent gratuity [tip] is added to meal checks for groups of six or more. The Madison Brewing Co., 428 Main St., opens at 11:30 a.m. seven days a week. For final seating times and additional information, call 802-442-7397. Susan Bush may be reached via e-mail at suebush@iberkshires.com or at 802-823-9367.
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PEDA Site 9 Preparation, Member Retirement

By Breanna SteeleiBerkshires Staff

PITTSFIELD, Mass. — The redevelopment of Site 9 for mixed-use in the William Stanley Business Park is set to take off. 

Edward Weagle, principal geologist at Roux Associates, gave an update on the yearlong work to the Pittsfield Economic Development Authority last week.

"It's been a real pleasure for me to work on a project like this," he said. "This is kind of like a project of a career of a lifetime for me, and I'm very pleased to see that we're just at the finish line right now. My understanding is that all the documents are in front of the commissioner, waiting for her to sign off."

Mill Town Capital is planning to develop a mixed-use building that includes housing on the site. Roux, headquartered in Islandia, N.Y., was hired assist with obtaining grant financing, regulatory permitting, and regulatory approvals to aid in preparing the 16.5-acre site for redevelopment. Approximately 25,000 cubic yards of concrete slabs, foundations, and pavements were removed from the former GE site. 

Once the documents are signed off, PEDA can begin the work of transferring 4.7 acres to Mill Town. Weagle said the closing on this project will make it easier to work on the other parcels and that he's looking forward to working on Sites 7 and 8.

PEDA received a $500,000 Site Readiness Program grant last year from MassDevelopment for Sites 7 and Site 8. The approximately 3-acre sites are across Woodlawn Avenue from Site 9 and border Kellogg Street. 

In other news, the state Department of Transportation has rented the east side of the parking lot for CDL (Commercial Driver's License) training. This is an annual lease that began in September and will bring in $37,200 in revenue.

Lastly, the meeting concluded with congratulations to Maurice "Mick" Callahan Jr. on his retirement.

Callahan is a former chair and a founding member of PEDA, dating back to when the board was established in the 1990s. He has also served on a number of civic and community boards and has volunteered for many organizations in the Berkshires. He is the president of M. Callahan Inc. 

"The one thing that's been a common denominator back is that you've always put others before yourself. You've served others well. You've been a mentor to two generations of Denmarks, and I'm sure many generations of other families and people within this city," said board Chair Jonathan Denmark. "We can never say thank you enough, but thank you for your services, for the creation of this board, your service to the city of Pittsfield, and to all the communities that you've represented and enjoy retirement." 

"It wasn't always easy to be in the position that you were in Mick, but you handled it with so much grace, always respecting this community, bringing pride to our community," member Linda Clairmont said. "I could not have accomplished many of the things I did, especially here for this business part, without you all of the Economic Development discussions that we had really informed my thinking, and I'm so grateful."

Callahan left the team with a message as this was his final meeting, but said he is always reachable if needed.

"I also have to say that a lot of great people sat around this table and other tables before the current board, and the time that I had with Pam [Green] and Mike [Filpi] sticking around, the leadership of this mayor [board member Linda Tyer], and it really, it was always great synergy," he said.

"So don't be afraid to embrace change. And you know, you got a business model. It's been around long time. Shake it up. Take a good look at it, figure out where it needs to go, and you're lucky to have leadership that you have here."

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