By STEVEN JUPITER
BRANDON—When Isidro “Sid” Beccar Varela purchased the Brandon Inn last spring, dining options there were severely limited. The previous owners, Joel and Darcy MacClaren, had opened the Neshobe Café but the offerings were slim and the hours were minimal. Trish Lafayette saw an opportunity.
“I noticed that the Café wasn’t open to the public much,” she said recently in the café that she now manages. “I approached Sid and asked why. He said it was because of staffing issues. Within a week I had a lease for the café and now manage all the food and beverage for the Inn.”
Mr. Varela had begun to offer some food in the evenings—notably a selection of tapas (small bites)—but Ms. Lafayette has expanded the menu throughout the day. Anyone looking for something to grab in the morning on the way to work, in the afternoon while out running errands, or in the evening for dinner will find something at the Café.
“For breakfast, we have breakfast sandwiches, waffles, pancakes,” Lafayette said. “Our most popular breakfast item is a bagel with bacon, sausage, egg, cheese, hash browns, and scallion cream cheese.”
“For lunch, there’s quiche, soup, mac & cheese. You can add pulled pork to the mac & cheese or have it on a sandwich,” she added, noting that the mac & cheese is a family recipe.
And for dinner, there’s a full menu of appetizers and entrees. Recently, the Café offered a NY strip steak special. Chicken carbonara pasta is another popular item. There’s also a salad bar, for those trying to keep things light.
Lafayette has worked in the food industry for 20 years, starting out at Greg’s Market in Middlebury, with a stint at the Squirrel’s Nest in Bristol. Her sister Kate runs a food truck called “Tailgate with Kate,” that Lafayette helped out with last summer. In fact, it was the experience with the food truck that inspired her to look for a year-round site to rent.
“Every place I looked at would’ve had to be built out as a restaurant,” she said. “The Inn is perfect. There’s already a commercial kitchen and food storage.” Not to mention a central location with parking right out front.
On any given evening, you might find guests of the Inn dining next to locals hanging out at the bar, where a cast of bartenders can make you one of their signature cocktails or provide a glass of wine or craft beer.
“On Monday night, we’re the only place open in town,” noted Lafayette. “We’re planning to grow slowly over the winter to get ready for the summer season next year, when we’ll also have smoothies, creemees, and crepes.”
The Café can also handle event catering and custom pies and cakes, including gluten free.
“Sid gave me an incredible opportunity,” Lafayette added. “It’s so nice to put life back in the Inn.”
