The charming little town of Stowe has fashioned a dining experience that is on par with many cities.
Vermont is known for Maple Syrup, but also for CHEESE and BEER! Join us for a very special dinner with Jon Wright of Taylor Farm, the recent guest on our cooking show, “Life of the Party“.
Once summer ends with its riot of fragile vegetables, it’s time to dig into the roots and other local vegetables that can sustain us through the winter: roots (root vegetables and potatoes), fruits (winter squash) and leaves (hearty greens including cabbage and kale).
Fermentation is a time-honored method of preserving the harvest and boosting the nutrition of the foods we eat.
The Scott Farm and Vermont Fresh Network will co-host our sixth annual harvest dinner at the farm’s apple barn on October 25th at 6pm.
Local fish on Vermont restaurant menus is not something we see every day but Lake Champlain International and Vermont Fresh Network are hoping to change that.
The Second Vermont Fermentation Festival will happen Saturday, November 1st at Green Mountain College in Poultney, VT from 9:30AM-4:00 PM.
Join us for the 2nd installment of the Vermont Fresh Network "Beyond Burlington" dinner series! Executive Chef Jason Tostrup of Epic Restaurant at Okemo Mountain Resort will be serving up an elegant cooking class and dinner party.
Saturday November 8th, we will be hosting the Vermont Firkin Festival.
The quintessential holiday pie, made with an abundance of the best Scott Farm has to offer: crisp apples, sweet pears and tart quince that has been poached in cider and honey – all tucked into a flaky pastry crust.
Come help us celebrate the fabulous farmers who grow our ingredients.
Learn how easy it is to make crème fraiche, fresh mozzarella and fresh ricotta in your own kitchen! Chef Ashley will show you the methods for making these three cheeses with hands-on instruction.
Learn what wines to pair with each course of your holiday meal.
Vermont Cider Week celebrates craft cider by increasing its presence in top restaurants, bars, and retail shops accross the state.
A six day workshop designed specifically for those starting a small-scale, artisan cheese business.
The weekend will feature traditional cooking demonstrations in the farmhouse, horse-drawn wagon rides, farm tours, Introduction to Milking and Milking the Herd programs and hands-on food preparation and preservation activities.
Long before there were Cosmos and Negronis, our colonial forebears buoyed themselves with whimsically named proto-cocktails such as Flip, Rattle-Skull and Whistle Belly Vengeance.
Wreaths, candles, soap, winter produce, pizzas and sweet treats are among the offerings for supporters of local agriculture.