Randolph is about to welcome a new chapter in its food story. Chef Nora Rice, co-author of the popular Vermont Farm to Table Cookbook and longtime culinary traveler, has signed the lease on Main Street, taking over the space that Short Notice so lovingly built. The new restaurant, Seasoned Skillet, is set to open early next year.
A taste of home with a twist
Nora’s path to Randolph has been anything but ordinary. Trained at Ashburton Chef’s Academy in Devon, England, she cooked her way through Ireland, Italy, and New Zealand before returning to Vermont. Her food blends the comfort of home with the
creativity of international kitchens. Think shareable plates like maple bourbon crumble, butternut squash and sage gratin, and seasonal menus that shift with the harvest.
The atmosphere will be American bistro style—casual, welcoming, and rooted in Vermont’s farm-to-table tradition. Local beer and wine will round out the offerings, keeping the focus on community and place.
Carrying the torch
Walking past the storefront this week, you could feel the energy shifting. Short Notice left behind a legacy of creativity and care, and that spirit still lingers. Kuya’s and others before it helped shape and build the space, laying the groundwork for what came next. Now Nora is building on that foundation rather than erasing it. Her father was spotted watering the plants in the windows, a small but telling sign that this venture is family-backed and community-minded.
Why it matters
Restaurants are notoriously tough businesses—long hours, slim margins, and plenty of risk. That’s why supporting new local ventures is so important. Randolph has been hungry for more dining options, and Seasoned Skillet promises not just food, but a gathering place with local entertainment.
Nora Rice, Jenna Rice, Co-authors of Vermont Farm To Table Cookbook
From cookbook to kitchen
Nora and her sister Jenna, who co-authored The Vermont Farm to Table Cookbook, have already proven their ability to celebrate Vermont’s terroir through recipes like maple pumpkin crème brûlée and Runamok maple barbecue wings. Now, those flavors will move from the page to the plate, right here in Randolph.
Looking ahead
Upcoming events to see Nora in action: Bear Pond Books in Stowe on Sunday, December 14th, at 5:00 for a book signing and recipe tasting.
Seasoned Skillet figures they could open their doors as early as mid-January, with menus that will evolve through the seasons. Expect hearty winter plates, spring greens, summer sharables, and autumn indulgences—all with Nora’s signature blend of Vermont roots and worldly experience.
Randolph, get ready. It may be cold outside, but the skillet is heating up. We are so grateful you're here, Nora!
