Blog Archive for May 2013

29 May, 2013 - by Vermont Fresh Network

Chef Kevin Barnes of Echo Lake Inn Shares a Recipe

The Echo Lake Inn was built in 1840 as a Victorian summer hotel. Today it remains one of the few authentic Vermont country inns operating year round. The Vermont Country Inn’s rich heritage includes frequent visits by President Calvin Coolidge, Henry Ford, Thomas Edison and many other historic figures. Along with gorgeous event facilities, Echo Lake Inn has an outstanding restaurant led by Chef Kevin Barnes. 

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21 May, 2013 - by Vermont Fresh Network

nika- the New Kid on the Block

Category: Place Profiles

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Chef Dennis Vieira serves up bold, Mediterranean flavors with a Vermont twist at nika, the new downtown Burlington restaurant that formerly housed Three Tomatoes. Owner, Robert Meyers, has made a point of designing the European-inspired menus of his four restaurants to utilize the best of local ingredients- you can see it at nika in dishes like the Boucher Blue stuffed Dates, and the Vermont Family Farms pork they use in the house-made sausage and bacon.

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21 May, 2013 - by Vermont Fresh Network

From Forest to Feast- A Chef Story

The Kitchen Table Bistro

“Foragers are coming out of the woodwork,” Steve Atkins, chef/owner of the Kitchen Table remarked jokingly. All puns aside, The Kitchen Table Bistro (KTB) is known for their creative use of seasonally foraged ingredients. Steve receives calls daily from foragers hoping to see their harvest on the plates of his critically acclaimed restaurant.

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21 May, 2013 - by Vermont Fresh Network

From Forest to Feast

Hermit's Gold Wild Edibles

Colin McCaffrey is obsessed with wild things. Taught about wild edibles and natural medicinal plants by his mother and grandfather, Colin spent his childhood hunting, fishing, and foraging in Southern Vermont. In college, he found himself using the forest as his classroom, focusing on identifying species - especially mushrooms.

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21 May, 2013 - by Vermont Fresh Network

Grafton Inn & Coger Farms and Greenhouses

Chef Martin Schuelke moved to Vermont a year ago to take over the kitchen at the historic Grafton Inn. With plans to integrate more local food into his menu, Chef Martin asked fellow chef, friend and former VFN board member, Jason Tostrup of the Inn at Weathersfield to introduce him to area farmers.  Gayle Morabito of Coger Farms and Greenhouses was the first farmer connection Jason helped Martin make.  Gayle grows rare culinary herbs and highly desired, unusual produce. She is happy to grow custom orders for her chef partners.

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9 May, 2013 - by Lisa Mase

Local, Affordable, and Seasonal Foods

Category: Recipes

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Food shopping suggestions:  Before you go shopping, make a list!  Remember to shop the edges and try to buy as much bulk/whole food as possible.  Whenever possible, buy in bulk from local vendors.  You can place a special order through your Coop, go to the farmers market (Saturdays in Montpelier on State Street), or visit the vendors.

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The locavore index rates states in relation to both how available locally grown food is and the extent to which it is consumed. The index is compiled by Vermont’s Strolling of the Heifers, which is a group that has been working to promote local food since 2002. It looks at data from the US Department of Agriculture relating to items such as farmers markets, agricultural ventures supported by the local community and food hubs (facilities that help small farmers to distribute and market their produce) per head of the population. These factors are grouped and referred to as locavorism. For the second year, Vermont has topped the list and was followed by Maine, New Hampshire, North Dakota and Iowa; Texas took the last place and Arizona, Florida, Louisiana and Nevada were also at the bottom of the table. The index doesn’t just serve to commend those states doing well with respect to interest in local food production, it encourages all states to become more involved in efforts to make local food the norm again.  

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