Clik here to view.
Mafalde con Baccala
By Chef Tom Delia This recipe invokes childhood memories of my nonna’s kitchen. I have been serving and eating this with family and friends as part of our Christmas Eve celebration for as long as I can...
View ArticleClik here to view.
Salmon Strudel
By Chef Mark French I created this plate for a competition. It won a gold medal and now is one of our most popular menu items. Recipe tip: Use locally grown spinach. Before serving, cut off the ends...
View ArticleClik here to view.
Warm-Smoked Vermont Trout With Heirloom Vegetables & Boiled Cider Brown Butter
By Chef Jean-Luc Matecat I chose this particular recipe because it not only demonstrates the straightforward, technique-driven cooking style I love, but it also showcases some of the wonderful foods...
View ArticleClik here to view.
Spruce-Cured Smoked Trout
By Chef Charlie Menard This recipe really represents Vermont’s outdoor lifestyle to me. I love how rustic and homey smoked trout is, especially when it comes from my friends who fish. This is a...
View ArticleClik here to view.
Daily Tonic and Hot Toddy
Daily Tonic This invigorating beverage gives the body a gentle wake-up call. Try it either first thing in the morning or during the post-prandial afternoon dip in energy. It will stimulate lymphatic...
View ArticleClik here to view.
Squash, Leek and Vinegar Soup
Photo by Brent Harrewyn This sweet and spicy soup will accelerate the metabolism with apple cider vinegar, enhance circulation with chile flakes, boost immunity with leeks and soothe the nerves with...
View ArticleClik here to view.
Green Mountain Mule
Photo by Brett Harrewyn You’ll want to use a good-quality ginger beer rather than ginger ale, whose sugariness will overpower the subtle maple flavor. Think spicy winter tang, not summery sweetness....
View ArticleClik here to view.
Bourbon-Fig Jam
A jar of bourbon-fig jam ready to complement any cheese platter. Photo by Jullianne Plunkette With dried rather than fresh figs, this sweet jam can be made in any season. If available, use dried...
View ArticleRabbit in Mustard Sauce
1 rabbit, cut into 6 pieces Salt Freshly ground black pepper ½ cup flour 2 tablespoons butter 1 small onion, finely chopped ½ cup dry white wine 1 cup chicken broth 1 clove garlic, lightly crushed...
View ArticleClik here to view.
Vermont Red Wine and Goat Stew
The stew’s cooking time will vary depending upon the age of the goat. Meat from older goats (called chevon) is juicy and has more flavor than younger meat (kid or cabrito); however, chevron is darker...
View Article
