RANDOLPH – A central Vermont restaurant that helped grow the state’s farm-to-table movement is closing this weekend after a 10-year run.
Natvig described being contacted by a faculty member at the Randolph Technical Career Center about an opening in the school’s culinary program.
“I have known for some time now that I would love to enter the education sector and share my passion for culinary and hospitality to students, but held no real vision for what that would shape up to be,” Natvig wrote. “I have also known that I would have to part with my beloved restaurant someday, I just had no idea when that would be either.”
The Black Krim Tavern became part of Vermont’s renowned farm-to-table restaurant scene when it opened in downtown Randolph a decade ago. The restaurant, named for a variety of tomato, sources ingredients from several local farms, including its own: Natvig’s husband, Chip Natvig, operates Pebble Brook Farm in Braintree.
“Food can be incredibly simple,” according to the Black Krim Tavern website. “We believe it doesn’t need to be fancy but it does need quality ingredients, created with a few culinary skill sets.”
The past year and a half, when restaurants endured multiple shutdowns because of the COVID-19 pandemic, provided the opportunity for “great self reflection” and “a major shift in life,” according to Natvig.
“I am so grateful to complete the journey of the Krim on a high note,” she wrote. “Back in the early days of struggle and worry, I never thought I would get to the point of the ‘oiled machine’ that keeps its momentum night to night. My staff over the last ten years has been a huge driving force behind that momentum. I could not have completed this dream without them and they will be missed.”
During the pandemic last fall, the Black Krim Tavern opened a pantry next door to the restaurant to sell seafood and prepared meals. The pantry closed in late June, but the store at Pebble Brook Farm reopened June 30 for business seven days a week.
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