Activities – Page 15

June 16, 2017July 18, 2017

The Farm to Fork Experience – Sandiwood Farm

29 years ago Bob and Sara were married on the land that is now Sandiwood Farm. Boasting incredible 360 views, breathtaking sunsets and beautiful moonrises they knew this was the place they would build their home-farm and raise their family. The farm produces maple, produce, cut flowers and also operates as a one of a kind event venue where you can dine in a greenhouse surrounded by the same fresh produce that goes into your meal.<img src=”http://vermontfresh.net/assets/Uploads/_resampled/ResizedImageWzYwMCwyMDBd/SW1.png” alt=”SW1″ width=”600″ height=”200″/>The idea for the <a style=”color: #cf9200; text-decoration-line: none;” href=”https://sandiwoodfarm.com/product/farm-to-fork-sunset-dinners-tours/” target=”_blank”>Farm to Fork Sunset Dinner Series</a> came about organically after their daughter Sandi returned to the farm as a graduate of New England Culinary Institute in 2009. “We had a plan to use her culinary skills, our fresh produce and the beautiful farm to give guests a truly localvore dining experience,” Sara shared. This year, with two young children and a business of her own, Chef Sandi is passing the reins to local Anthony Krill of Woodbelly Catering for the season. Chef Anthony will work with Sandiwood maple and produce grown exclusively for the dinner to create the menu. It’s a true collaboration between farmer and chef. Each morning, before the dinners, Sara heads out to harvest young colorful new potatoes and different types of salad greens and reds to feature that evening. “Every salad is unique, using different colors, shapes of leaves, flavors, and textures.” Sara shared, “We also love to grow microgreens to make the appetizers extra special.”<img src=”http://vermontfresh.net/assets/Uploads/_resampled/ResizedImageWzYwMCwyMDBd/SW2.png” alt=”SW2″ width=”600″ height=”200″/>Dinners at the farm range from sit-down to buffet-style and feature an array of farm ingredients artistically prepared with accompanying cocktails from Blackbird Bar Catering’s mobile bar. Guests top off the evening with one of Sandiwood’s spectacular sunsets and a bonfire with new friends. The company, coming from all over, make the dinners extra special. As one guest gushed to Sara about their dinner “an untold ingredient from this night was the people – it’s community dining at its finest.”<h2 style=”font-size: 25px; font-family: Bitter, Georgia, serif; margin-bottom: 20px; line-height: 40px; color: #006e3b; text-align: center;”>Don’t miss this year’s Farm to Fork Sunset Dinner Series…</h2><a style=”color: #cf9200; text-decoration-line: none;” href=”https://sandiwoodfarm.com/product/farm-to-fork-sunset-dinners-tours/” target=”_blank”>Friday, July 7th</a><a style=”color: #cf9200; text-decoration-line: none;” href=”https://sandiwoodfarm.com/product/farm-to-fork-sunset-dinners-tours/” target=”_blank”>Friday, August 4 </a><address style=”color: #725e3e; font-family: Verdana, Geneva, sans-serif; font-size: 14px; text-align: center;”><a style=”color: #cf9200; text-decoration-line: none;” href=”https://sandiwoodfarm.com/product/farm-to-fork-sunset-dinners-tours/” target=”_blank”>Wednesday, August 16</a></address>Special, family-friendly dinner buffet event with a movie for Vermont Open Farm Week!

Source: Dig in VT Trails

June 14, 2017July 18, 2017

Whiskey – a Forgotten Farm Product

If you are looking to visit Hooker Mountain Farm Distillery, don’t look for an industrial complex or warehouse – instead, keep your eyes peeled for the (possibly pants-less) 5-year-old running down the farm road to greet you. Ask that same 5-year-old how you make whiskey and he’ll tell you to start by growing the grain. Kempton and Carrie [and Avi and baby Mallow] Randolph are farmers first and foremost – each aspect of their distillery is both from the farm and feeds back into the farm. “All alcohol is an agricultural product,” Kempton explained, “grain growing, raising animals and distilling go hand-in–hand.” The distilling process removes the starch, leaving a highly digestible, protein-rich by-product that the animals love. Kempton has noticed his feed bill cut by 75%, since switching the pigs to primarily fermented grain feed. “During prohibition,” Kempton joked, “you could always catch a moonshiner because he had the fattest pigs and his kids had new shoes.” “Around the turn of the 18th century, Vermont used to have an abundance of farm distilleries,” Kempton explained, “Vermont was the breadbasket of the United States, and the craft distilling industry was booming.” Alcohol was the perfect value-added product for a small farm. It is high-value, low volume, shelf stable and highly desirable. “Prohibition served to industrialize what was practically a cottage industry,” Kempton continued, “They even cut down entire orchards used for making brandy and cider.” After prohibition, distilling was highly regulated making it practically impossible for anyone interested in starting a small, craft distillery. Now, with friendlier laws favoring craft distillers, operating a farm distillery still has many barriers. For your product to be considered an ‘Agricultural Product’ it must contain 50% farm-grown ingredients. Kempton and Carrie are using almost entirely farm-grown ingredients in their whiskeys and liquors, but there is one essential component of alcohol that does not count as farm-derived: water. To get around this major obstacle, <a href=”https://www.diginvt.com/places/detail/hooker-mountain-farm”>Hooker Mountain Farm Distillery</a> uses sap from their sugar bush to proof down the spirits.Corn, grain, potatoes, maple, apples, berries, herbs, peppers, even the wood used to build the distillery and age Hooker Mountain’s whiskeys is grown on farm. Kempton is running his still four days a week, but a lot of that time is hands-off and allows time for other farm work – that’s another reason why distilling is farm-friendly. Hooker Mountain is currently producing a series of whiskeys – Sap, Birch, 2nd Republic and Wood Heat all based on unique recipes with varying mash bills, flavorings, and aged on different woods. Kempton is also crafting Hooker Mountain cordials that follow the season from lilac to spearmint and, soon, berries! You can try these elixirs at the Montpelier Farmers’ Market every Saturday or visit the Cabot distillery Saturdays and Sundays from noon to 6pm.Those interested in a deep-dive into on-farm distilling, Hooker Mountain Farm Distillery is offering an immersive weekend course to look at the entire seed to grain to bottle (to pig!) process. “We want to help people learn about this process and inspire them to go down this path,” Kempton shared, “this is a model that can support a small farm.” Detailed information about the weekend can be found here – <a href=”http://places/detail/hooker-mountain-farm”>http://www.hookermountainfarm.com/courses/</a> – this is a unique, not to be missed opportunity for anyone interested in craft distilling.

Source: Dig in VT Trails

June 7, 2017July 18, 2017

Best Food Events of the Summer!

July 8th - <a href=”https://www.diginvt.com/events/detail/grafton-food-festival” target=”_blank”>Grafton Food Festival</a>, Grafton. Celebrate local food, beverage and farms in southern Vermont!July 16th - <a href=”https://www.diginvt.com/events/detail/vermont-cheesemakers-festival”>Vermont Cheesemakers Festival</a>, Shelburne. Vermont is a world class cheese state with the highest number of cheesemakers per capita: 50 of them. You are invited to share their passion for making exceptional cheeses, taste great local foods, wines, craft beers and spirits, and meet the artisans who make them.July 21st & 22nd - <a href=”https://www.diginvt.com/events/detail/vermont-brewers-festival”>Vermont Brewers Festival</a>, Burlington. A festival celebrating craft beers and the brewers who brew them. The third weekend in July at Burlington’s Waterfront Park with scenic views of Lake Champlain framed by the Adirondack Mountain Range. Friday tickets still available!August 6th - <a href=”https://www.diginvt.com/events/detail/vermont-fresh-network-annual-forum-dinner”>Vermont Fresh Network’s 21st Annual Forum Dinner</a>, Shelburne. For one special evening in August, farmers and chefs from all across Vermont come together to prepare a sensational meal for you and fellow food enthusiasts. It is a fundraiser for the Vermont Fresh Network — all proceeds go to continuing programming that helps bring more Vermont grown and raised food to the table. August 14th – 20th - <a href=”https://www.diginvt.com/events/detail/open-farm-week”>Vermont Open Farm Week</a>. Farms across the state are opening their barn doors and garden gates to give you behind-the-scenes access. What’s the greatest part about Open Farm Week? Every farm is unique! Milk a cow and harvest a carrot at one farm, enjoy a farm fresh barbecue with a live band at the next.September 9th - <a href=”https://www.diginvt.com/events/detail/vermont-golden-honey-festival”>Vermont Golden Honey Festival</a>, Proctorsville. Voted one of the “Top 10 Fall Events” every year since 2014 by the Vermont Chamber of Commerce, the Vermont Golden Honey Festival is part Farmers Market with local produce and hot food, part craft fair with artists and crafters selling their unique items for you and for gifts, and part beekeepers event with wooden ware and networking for bee enthusiasts.

Source: Dig in VT Trails

May 24, 2017July 18, 2017

Meet New VFN Member Fat Sheet Farm & Cabins!

Introducing new Vermont Fresh Network (VFN) member Fat Sheep Farm and Cabins! Todd Heyman and Suzy Kaplan manage a diversified farm featuring brand new visitor rental cabins in Windsor, Vermont. VFN caught up with them last week for a little Q&A about who they are and what they do.Tell us a little about your farm…We grow vegetables and berries; have laying hens, and a small dairy sheep flock (next year, we’ll breed them and make cheese). We sell to local restaurants, at the Market on the Green in Woodstock, and occasionally at the Hartland Farmer’s Market. We are in Hartland, right next to Woodstock and Quechee, and we also operate 5 rental cabins on the farm for people wanting to stay on a working farm while visiting the area.How did you get into farming?After quitting his city job, Todd volunteered at a small organic farm in Austin, Texas while taking culinary classes, and eventually decided to do the University of Vermont Farmer Training program. He then spent a couple years working on farms in Massachusetts while looking for land in Vermont. Suzy manages all the animals. She was an animal science major at UVM, and has worked with big cats in Arkansas and with all kinds of animals at various zoos. She also grew up riding horses and was on the UVM equestrian team. She now makes cheese at Cobb Hill and is looking forward to making our own cheese here next year.What do you like most about what you do?We love eating our own food all year and sharing our farm with guests.What do you like the least?That our main growing field takes a long time to dry out at the bottom of a hill…What is one of the most popular products that you grow/raise on your farm?We grow a lot of shishito peppers and delicata squash that were real popular with restaurants. Our chickens live a spoiled life and their eggs sell out in the first hour of the farmers market every time. And we grow about 20 kinds of tomatoes that are by far our biggest sellers.What do you wish people were more into?Greens—we scaled back what we grow this year as we found people are far less interested in our arugula, lettuce mixes and heads, kale, etc.What’s special about your farm?Definitely our rental cabins. They are on a ridge overlooking our growing area and lots of forested hills. They are in the final month of construction and are beautiful. Our guests can enjoy our produce and eggs as each cabin has its own kitchen. We don’t have interior pictures yet but will shortly.

Source: Dig in VT Trails

May 3, 2017July 18, 2017

Holistic Livestock Husbandry: Summer Course with Temple Grandin and Hubert Karreman

Sterling College’s School of the New American Farmstead has quite the line-up of summer classes this year! We’re particularly excited to welcome Dr. Temple Grandin to Sterling College in June. She will lead portions of two classes: Ethical Slaughter & Butchery and Holistic Livestock Husbandry. Both courses will take place June 19-23. To learn more read on for a post originally published by Sterling College. Farmers who approach livestock management from a humane, systems-thinking approach focus on healthy, contented farm animals. The School of the New American Farmstead at Sterling College is offering the course “Holistic Livestock Husbandry” with experts Dr. Temple Grandin and Dr. Hubert Karreman, VMD for those interested in exploring both tried and true livestock management techniques, as well as new directions for managing a small, diversified livestock farm.This five-day course, held June 19–23, 2017, will have students examining the entire farm infrastructure, including how feeding regimens, animal handling, and management decisions impact the health of the entire system—livestock, landscape, people, markets, and community.The class will feature a single day master class with Dr. Temple Grandin, animal scientist, researcher, and award-winning author. Grandin will apply her groundbreaking approach to decoding animal behavior to small farms, identifying and addressing the special needs and challenges of these livestock operations. Grandin, the author of the recently released Temple Grandin’s Guide to Working with Farm Animals: Safe, Humane Livestock Handling Practices for the Small Farm, will bring her explanations of how herd animals think and methods for analyzing their behavior.The class will be led by instructor Gwyneth Harris. She says, “A holistic approach to animal husbandry revolves around a deep understanding of the needs of animals and the land, and using that understanding to develop synergisms that benefit the whole farm ecosystem.”Harris is the Farm Manager at Sterling College. She has been farming for over 25 years at a wide variety of farms, and has coordinated several agricultural outreach programs, including the Vermont Pasture Program. She also ran the MOFGA Certification Program for Organic Dairies.Dr. Hubert Karreman, VMD will be a guest instructor for two days of the course. Karreman is a dairy veterinarian and an independent educator of organic veterinary medicine. He is an internationally recognized expert in the non-antibiotic treatment of infectious disease and non-hormonal treatment of infertility. He is the first certified CowSignals® trainer in the United States and enjoys sharing insights into reading cows and understanding what they are telling us.The class is being offered at Sterling College as part of the School of the New American Farmstead, its continuing education program that provides a variety of classes and workshops for aspiring agrarians, artisan food enthusiasts, and environmental stewards. These hands-on short courses in small-scale food production and sustainable farming offer one-on-one mentorship, inspiration, skills, and new perspectives that will feed the body, the mind, and the spirit.This is the second year of the visionary School of the New American Farmstead, the creation of President Matthew Derr. Under President Derr’s leadership, the College has launched the Rian Fried Center for Sustainable Agriculture & Food Systems; made substantial progress on renewable energy; transformed its agricultural facilities; and set records for enrollment and fundraising.The School of the New American Farmstead at Sterling College is generously underwritten by two great Vermont businesses: Chelsea Green Publishing, the preeminent publisher of books on the politics and practice of sustainable living, and Vermont Creamery, an award winning creamery offering fresh and aged goat cheeses, cultured butter, and créme fraîche that combine the European tradition of cheesemaking with Vermont’s terroir. Both Chelsea Green and Vermont Creamery are partner businesses that share a deep commitment to the environmental stewardship mission of Sterling College.Online registration is now open, but spaces are limited. Students are encouraged to apply as early as possible. Academic credit is available for all courses. For more information this course and to register, visit <a href=”http://www.sterlingcollege.edu/husbandry”>www.sterlingcollege.edu/husbandry.</a>

Source: Dig in VT Trails

May 1, 2017July 18, 2017

Green Mountain Beer Week!

Green Mountain Beer Week is a statewide week-long tribute coordinated by the Vermont Brewers Association that provides the opportunity for craft brewers to share their diversity, creativity and passion for the beverage they love. This week is part of a nationwide celebration of U.S. small and independent craft brewers. From May 15 – 21, all 50 states will be holding events including exclusive brewery tours, special beer releases, beer and food pairings, tap takeovers and more to celebrate America’s ever-advancing beer culture. Check out events throughout the state including at the following local breweries. <h3>Saturday, May 13th</h3> <address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-kick-off-party” target=”_blank”>Magic Hat Alumni Event to Benefit Vermont Brewers Association </a>May 13 @ 6:00 pm – 9:00 pm Magic Hat Brewing Company, 5 Bartlett Bay Rd South Burlington, VT 05403 United States</address>Featuring beer from Magic Hat as well as guest taps from Magic Hat alumni brewers including River Roost Brewery, 14th Star Brewing Co., von Trapp Brewery, Queen City Brewery, and Zero Gravity Craft Brewery! Plus, a cask ale collaboration between Magic Hat and the Vermont Brewers Association staff. Proceeds from beer sales will support the Vermont Brewers Association. Live music by Lowell Thompson and food will be available!<h3>Monday, May 15th</h3> <address><a href=”https://www.diginvt.com/events/detail/spring-beer-dinner-at-corral-stone” target=”_blank”>Spring Beer Dinner at Stone Corral </a>May 15 @ 6:30 pm – 8:30 pm Stone Corral Brewery, 83-1 Huntington Rd Richmond, VT 05477 United States</address>Kick off Green Mountain Beer Week at Stone Corral Brewery in Richmond for a four course, brewer guided beer dinner in their taproom. Tickets are $60 per person, tax and gratuity included. The event runs from 6:30 – 8:30 pm and each course will be paired with a different Stone Corral beer. Tickets and menu information are available at Localvore Today.<address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-beer-and-cheese-pairing-with-the-beer-and-cheese-maven-at-foam-brewers” target=”_blank”>Beer and Cheese Pairing with Ruth Miller at Foam</a> May 15 @ 8:00 pm – 11:00 pm Foam Brewers, 112 Lake St Burlington, VT 05401 United States</address>Come join Foam Brewers for a cheese and beer pairing with Ruth Miller at 8:00 PM! More information coming soon.<h3>Tuesday, May 16th</h3> <address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-beer-loves-cheese-at-zero-gravity” target=”_blank”>Beer and Cheese Pairing with Ruth Miller at Zero Gravity</a> May 16 @ 12:00 am Zero Gravity, 716 Pine Street Burlington, VT 05401 United States</address>Zero Gravity is bringing you Beer Loves Cheese. The Vermont Cheese Maven Ruth Miller and Head Brewmaster Paul Sayler have teamed up to pair six of Vermont’s finest cheeses with six Zero Gravity beers.<address><a href=”http://www.vermontbrewers.com/event/beer-and-bowling-event-with-good-measure-brewing-co/” target=”_blank”>Beer and Bowling Event with Good Measure Brewing Co. </a>May 16 Good Measure Brewing Co., 17 East Street Northfield, VT 05663 United States</address>Beer and bowling event with Good Measure Brewing Co. and Twin City Lanes. More details to come. <address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-beer-and-cheese-pairing-at-14th-star-brewing-co” target=”_blank”>Beer and Cheese Pairing at 14th Star Brewing Co. </a>May 16 @ 5:30 pm – 7:30 pm 14th Star, 133 N Main St, # 7 Saint Albans, Vermont 05478 United States</address>Come to 14th Star Brewing Company in Saint Albans for a beer and cheese pairing event with Boston Post Dairy. The Brewmaster will guide you through a pairing of 5 different brews and cheeses. Space is limited to 40 people, sign up soon! Tickets available through the 14th Star website <address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-celebration-at-hartness-house-inn” target=”_blank”>Green Mountain Beer Week Celebration at Hartness House Inn </a>May 16 @ 6:00 pm – 9:00 pm Hartness House Inn, 30 Orchard Street Springfield, Vermont</address>Come to Springfield and visit the Hartness House Inn for a gathering of brewers from Hermit Thrush Brewery, Upper Pass Beer Company, Whetstone Craft Beers, and Trout River Brewing. Don’t miss this opportunity to get to know the brewers behind some of your favorite beers! Tickets are $20 and include a beer flight and choice of tacos. Purchase tickets by calling the Hartness House Inn at (802) 885-2115<h3>Wednesday, May 17th </h3> <address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-mango-ipa-release-at-saint-j-brewery” target=”_blank”>Seasonal Mango IPA Release at Saint J Brewery </a>May 17 @ 12:00 pm – 8:00 pm Saint J Brewery, 2002 Memorial Drive, Suite 6 St. Johnsbury, Vermont 05819</address>Head to Saint J Brewery in Saint Johnsbury for their Mango IPA release. The 6.5% beer is a 60 IBU Mid-Coast IPA dry hopped with Citra and Simcoe Hops and flavored in secondary with mango. It will be available on draft only at the brewery, and sells out fast! <address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-beer-and-cheese-pairing-at-simple-roots-brewing” target=”_blank”>Beer and Cheese Pairing at Simple Roots Brewing </a>May 17 @ 4:00 pm – 7:00 pm Simple Roots Brewing, 1127 North Avenue Suite #8 Burlington, VT 05408 United States</address>Don’t miss a beer and cheese pairing hosted by Simple Roots Brewing as part of the Green Mountain Beer Week festivities. The pairing will include a flight of Simple Roots beers and two cheeses from Vermont Creamery and Jasper Hill Farm. The cost is $15 and a portion of the proceeds will be donated to the Vermont Foodbank. Visit Simple Roots for more details! <address><a href=”https://www.whetstonestation.com/events/” target=”_blank”>Tap That 9 at Whetstone Station </a>May 17 @ 5:00 pm – 10:00 pm Whetstone Station, 36 Bridge Street Brattleboro , VT 05301 United States</address>Enjoy a 5 course dinner and beer pairing with Whetstone Station and Lawson’s Finest Liquids! Tickets are $74.99 each including tax and gratuity and can be purchased here! Come for an opportunity to meet the brewers and have an amazing meal and beers!<address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-beer-and-food-pairing-dinner-at-14th-star-brewing-co” target=”_blank”>Beer and Food Pairing Dinner at 14th Star Brewing Co </a>May 17 @ 6:00 pm – 9:00 pm 14th Star, 133 N Main St, # 7 Saint Albans, Vermont 05478 United States</address>Come to 14th Star Brewing Company during Green Mountain Beer Week for a beer dinner paired with Smokin’ Butt’s Bar-B-Q. Each course will be paired with a different 14th Star brew and there will be a presentation from the Brewmaster and Smokin’ Butt’s Head Chef. Don’t miss this incredible craft beer and food experience! Tickets are $40 and space is limited to 50 people, register today at 14th Star’s website.<h3>Thursday, May 18th </h3> <address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-beer-education-event-at-14th-star-brewing-co” target=”_blank”>Beer Education Event at 14th Star Brewing Co. </a>May 18 @ 6:00 pm – 8:00 pm 14th Star, 133 N Main St, # 7 Saint Albans, Vermont 05478 United States</address>Come to 14th Star Brewing Co in Saint Albans for a free presentation and Q&A by the Brewmaster and Head Brewer. Learn about the history of beer, how it’s made, and the various beer styles you can find today. The event is limited to 30 people – make sure to register at the 14th Star website today!<address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-cheese-and-beer-paring-featuring-twig-farm-at-drop-in-brewing” target=”_blank”>Cheese and Beer Paring featuring Twig Farm at Drop-In Brewing </a>May 18 @ 3:00 pm – 7:00 pm Drop-In Brewing, 610 Route 7 S Middlebury, Vermont 05753</address>Drop-In is thrilled to be pairing their Beers with the delicious cheeses from the fantastic people of Twig Farm. $10 will get you a selection of three cheese paired with three beers.<address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-cask-tapping-at-whetstone-station” target=”_blank”>Cask Tapping at Whetstone Station </a>May 18 @ 5:00 pm – 8:00 pm Whetstone Station, 36 Bridge Street Brattleboro , VT 05301 United States</address>Join Whetstone for the next cask tapping, in honor of Green Mountain Beer Week! This time it’s Island Park with grapefruit peel and citra hops!<h3>Friday, May 19th</h3> <address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-can-release-by-burlington-beer-company” target=”_blank”>Can Release by Burlington Beer Company </a>May 19 @ 12:00 pm – 8:00 pm Burlington Beer Company, 25 Omega Dr #150 Williston, VT 05495 United States</address>Burlington Beer Company will be releasing Barbe Rouge (single hop IPA) and Future Glow (dry hopped American table beer) for this week.<address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-special-release-cask-night-at-14th-star-brewing-co” target=”_blank”>Special Release – Cask Night at 14th Star Brewing Co. </a>May 19 @ 4:00 pm – 10:00 pm 14th Star, 133 N Main St, # 7 Saint Albans, Vermont 05478 United States</address>Visit 14th Star Brewing Company in Saint Albans for a special cask beer release. Multiple casks from 14th Star and featured guest breweries will be tapped at 4 pm and will be available until they run dry. Don’t miss this opportunity to try these unique and limited beers! Tickets for cask pours can be purchased the day of the event in 14th Star’s Taproom.<address><a href=”https://www.diginvt.com/events/detail/lawson-s-finest-liquids-and-kingdom-brewing-honor-the-tradition-of-sap-beer” target=”_blank”>Lawson’s Finest Liquids and Kingdom Brewing Honor the Tradition of Sap Beer </a>May 19 @ 6:00 pm – 8:00 pm Kingdom Brewing Company, 353 Coburn Hill Road Newport, VT 05855 United States</address>Join Brian Cook of Kingdom Brewing and TJ Greenwood Lawson’s Finest Liquids and learn about the history of sap beer and how it continues to be made today. Beer from both brewers will be served and the intimate setting of the Kingdom Brewing taproom will allow for Q&A with both Kingdom and Lawson’s staff. Tickets on sale now. Beer Lineup: Kingdom’s Maple Helles 13% Kingdom’s Maple Nut Brown Barrel Reserve 15% Lawson’s Maple Tripple Ale 12% Lawson’s Fayston Maple Imperial…<address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-ten-bends-beer-tap-takeover-at-tap-25″ target=”_blank”>Ten Bends Beer Tap Takeover at Tap 25 </a>May 19 @ 6:00 pm – 10:00 pm Tap 25, 151 Main Street Stowe, Vermont</address>Stop by Tap 25 in Stowe for a Ten Bends Beer tap takeover to celebrate Green Mountain Beer Week! The event starts at 6 pm and will feature 6 Ten Bends beers on tap, a sap beer release, a chance to meet the brewers, live music by Wylie Shipman, and a “Stowe Sham Bo” Tournament. Don’t miss this fun event!<address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-beer-loves-cheese-at-whetstone-station” target=”_blank”>Beer Loves Cheese at Whetstone Station </a>May 19 @ 4:00 pm – 7:00 pm Whetstone Station, 36 Bridge Street Brattleboro, VT 05301 United States </address>Join Whetstone Station and Grafton Cheese for a beer and cheese pairing!<h3>Saturday, May 20th</h3> <address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-patio-parties” target=”_blank”>Patio Parties for Green Mountain Beer Week </a>May 20</address><address>Celebrate Green Mountain Beer Week with a pint and a patio! Participating breweries will be opening up their patios and beer gardens and pouring Vermont brews for you to enjoy. Head over to: Foley Brothers Brewing – Brandon, VT Harpoon Brewery – Windsor, VT Prohibition Pig – Waterbury, VT Switchback Brewing Company – Burlington, VT Vermont Pub and Brewery – Burlington, VT Whetstone Station – Brattleboro, VT </address><address> </address> <address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-tritium-well-and-farm-to-fire-at-red-barn-brewing” target=”_blank”>Tritium Well and Farm to Fire at Red Barn Brewing </a>May 20 @ 3:00 pm – 7:00 pm Red Barn Brewing, 2170 Oneida Road Danville, Vermont</address>Head to Red Barn Brewing in Danville for a patio party during Green Mountain Beer Week. There will be seven beers on tap, including one new release. Music by Tritium Well and wood-fired pizza by Farm to Fire will be there as well. Don’t miss this opportunity to try some small batch Vermont beers in a beautiful location. <address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-beer-and-cheese-pairing-at-brocklebank-craft-brewing” target=”_blank”>Beer and Cheese Pairing at Brocklebank Craft Brewing </a>May 20 @ 3:00 pm – 6:00 pm Brocklebank Craft Brewing, 357 Dickerman Hill Road Tunbridge, Vermont</address>Head to Tunbridge and enjoy a special menu of Brocklebank beers paired with cheeses from Blythedale Farm in Corinth, VT. Growler fills and cheese will be for sale. More details forthcoming.<address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-patio-party-at-idletyme-brewing-co” target=”_blank”>Patio Party at Idletyme Brewing Co. </a>May 20 @ 3:00 pm – 6:00 pm Idletyme Brewing Co., 1859 Mountain Rd Stowe, VT 05672</address>Join the Idletyme crew for a patio party on May 20th from 3pm – 6pm with live music, brat bar and complimentary ITBCo beer tastings.<address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-brewery-tours-at-14th-star-brewing-co” target=”_blank”>Brewery Tours at 14th Star Brewing Co. </a>May 20 @ 4:00 pm – 7:00 pm 14th Star, 133 N Main St, # 7</address>Saint Albans, Vermont 05478 United StatesGet an exclusive inside look inside 14th Star’s brewery by taking a free tour! The tours will run from 4:00 pm – 7:00 pm and will begin every hour, on the hour. Tours are limited to 40 people and are first come, first serve. Come prepared: Close-toed shoes and long pants are required Must be 21+ No food or beverages permitted on the tour More information is available at the 14th Star Brewing Co website<address><a href=”https://www.diginvt.com/events/detail/green-mountain-beer-week-music-and-food-at-farnham-ale-and-lager” target=”_blank”>Music and Food at Farnham Ale & Lager </a>May 20 @ 6:00 pm – 9:00 pm Farnham Ale and Lager, 82 Ethan Allen Dr. South Burlington, VT 05403 United States</address>Join Farnham Ale & Lager to keep the Green Mountain Beer Week celebrations going with food from the White Buffalo food truck and an acoustic show by Totally Submerged. Check out Farnham Ale & Lager’s event page for more information.<h3>TAP TAKEOVERS: </h3>The Blackback Pub (Waterbury): Highlighting only Vermont Brewers on all of their 22 taps during Green Mountain Beer Week. Check out their website for beer offerings that week. They have some of the best pub food in the state so have a meal when you stop in for a beer. http://www.theblackbackpub.com/Worthy Burger (South Royalton): Vermont Brewers will be featured on all of the taps during Green Mountain Beer Week. Stop in for a stellar burger paired with the perfect pint. Doc Ponds (Stowe): Featuring all Vermont beers throughout Green Mountain Beer Week. See their website for offerings May 15 – 21 and head down to Stowe for some great local brews and food! www.docponds.comBar Antidote (Vergennes): Find Vermont Brewers on all of their taps during Green Mountain Beer Week www.barantidote.comSaint J Brewery (Saint Johnsbury): Head here for a Green Mountain Beer Week special: $10 Growler (64 oz) and $5 Growlette (32 oz) fills all week long! The brewery is open Wednesday – Sunday. www.saintjbrewery.comVermont Pub and Brewery (Burlington): Celebrate Green Mountain Beer Week with a pint of Tulach Leis at Vermont Pub and Brewery. Tulach Leis is “a Flemish Style Vermont Sour Red Ale fermented with brettanomyces yeast, providing slight tartness with barnyard aromas and flavors. This recipe was the result of the collaborative efforts of VPB brewers both past and present in honor of their mentor and Master Brewer, Greg Noonan. The name (Toolah – Leez) comes from county Cork in Ireland where the Noonan clan originated.” – Vermont Pub and Brewery www.vermontbrewery.comKingdom Taproom (Saint Johnsbury): Vermont Brewers Tap Takeover! Kingdom Taproom will have 100% of their taps featuring Vermont brewers during Green Mountain Beer Week. Visit for craft beers and locally-sourced food in the beautiful Northeast Kingdom. http://www.kingdomtaproom.com/

Source: Dig in VT Trails

April 26, 2017July 18, 2017

On the Menu – Spring-Dug Parsnips

Bright green sprouts, shoots and baby greens may be the first local produce you look for in spring, but the true first harvest (after maple, of course) has been ripening and sweetening in the ground all winter. The extreme temperatures of our northern Vermont winters convert the starches in the parsnips to sugar and allow the parsnips’ flavor to mellow. The result is a magically sweet, tender root. Chefs rejoice when the ground thaws and these parsnips surface – sweet enough for dessert and earthy enough for savory applications. <a href=”http://www.vermontfresh.net/news-events-and-blog/fresh-off-the-farm-spring-dug-parsnips/” target=”_blank”>To find local, spring-dug parsnips at a farm near you – look here.</a><h2>Here’s where you can find them on the menu…</h2> <h2><img src=”http://www.vermontfresh.net/assets/Uploads/_resampled/ResizedImageWzYwMCw0Mzhd/Eatery-Parsnip-Cake-1-revised.jpg” alt=”Eatery Parsnip Cake 1 revised” width=”435″ height=”317″/></h2><h3><a href=”http://www.vermontfresh.net/search-members/member-list/member/williamsville-eatery” target=”_blank”>Williamsville Eatery</a>, Williamsville VT</h3>”My wife (and business partner, along with our son, Dylan) is responsible for all of the Eatery’s desserts. The past couple of weeks have featured her parsnip cake with organic parsnips from our dear friends Dan DeWalt & Marcia Hyland of South Newfane, Vermont. The cake has been wildly popular and sells out quickly. The cake has over 2.5 cups of shredded parsnips, and uses organic whole spelt flour from Champlain Milling (upstate N.Y.), fresh local eggs, and is very gently sweetened with brown sugar. the top of the cake has “Lauri-foraged” local wild wintergreen berries and their leaves, and a dusting of organic toasted coconut.” – Glenn Richardson, Owner <img src=”http://www.vermontfresh.net/assets/Uploads/_resampled/ResizedImageWzYwMCw3MzFd/Screen-Shot-2017-04-25-at-4.30.40-PM.png” alt=”Screen Shot 2017 04 25 at 4.30.40 PM” width=”340″ height=”414″/><h3><a href=”http://www.vermontfresh.net/search-members/member-list/member/trapp-family-lodge” target=”_blank”>Trapp Family Lodge</a>, Stowe VT</h3>The new spring menu at Trapp Family Lodge features, you guessed it, spring-dug parsnips from Jericho Settlers Farm! Pictured is Chef Cody Vasek’s Savory parsnip custard, fresh vanilla, chive blossoms and smoked trout! <img src=”http://www.vermontfresh.net/assets/Uploads/_resampled/ResizedImageWzYwMCw4MDBd/unnamed-1.jpg” alt=”unnamed 1″ width=”328″ height=”437″/><h3><a href=”http://www.vermontfresh.net/search-members/member-list/member/michaels-on-the-hill” target=”_blank”>Michael’s on the Hill</a>, Waterbury Center VT</h3>Chef Michael Kloeti has been patiently waiting for the parsnip harvest from Pete’s Greens.He features Spring Dug Parsnip Soup with House Made Bourbon Bacon & Mostarda on his menu at Michael’s on Hill. <img src=”http://www.vermontfresh.net/assets/Uploads/_resampled/ResizedImageWzYwMCw0MDBd/parsnipEdit.jpg” alt=”parsnipEdit” width=”398″ height=”265″/><h3><a href=”http://www.vermontfresh.net/search-members/MemberSearchForm?Categories=&SubCategories=&RegionID=&Keywords=hen+of+the+wood-&action_doMemberSearch=Search” target=”_blank”>Hen of The Wood</a>, Burlington & Waterbury VT</h3>”I am so in love with spring-dug parsnips! They allow me to keep loving my rich root veg dishes while pretending it’s spring! Ours are mostly from Jericho Settlers and sometimes from Pete’s. In this dish some are roasted and some are creamed with butter – with currants and brown butter crumble” – Eric Warnstedt, Chef/Owner

Source: Dig in VT Trails

April 26, 2017July 18, 2017

Fresh off the Farm – Spring-Dug Parsnips

Bright green sprouts, shoots and baby greens may be the first local produce you look for in spring, but the true first harvest (after maple, of course) has been ripening and sweetening in the ground all winter. The extreme temperatures of our northern Vermont winters convert the starches in the parsnips to sugar and allow the parsnips’ flavor to mellow. The result is a magically sweet, tender root. Christa from Jericho Settlers Farm says they even smell great, “after we’ve washed a batch and put them in the walk-in cooler the cooler smells sweet for several days.”According to Hank Bissell at Lewis Creek Farm, “back in the day, no one dug Parsnips in the fall. They were left in the ground all winter and were the first vegetable to come out of the garden in the spring…extra sweet!” However, like most rewards, over-wintering parsnips comes with a risk. Hank often has to scramble to get his harvest. “We find we have to harvest the parsnips the very first day that the ground is thawed enough, ’cause the deer will sniff out the green sprouts and eat the crowns of the roots before you can say Jack Robinson.” Deer know an excellent treat when they see it. <h2>Who’s got em? </h2><h3><a href=”http://www.vermontfresh.net/search-members/member-list/member/lewis-creek-farm” target=”_blank”>Lewis Creek Farm</a>, Starksboro VT </h3>Where can you buy? City Market/Onion River Coop in Burlington and Middlebury Natural Food Coop Preparation recommendation? “Coming as they do, right at the end of sugaring season, it was common to cook them up and add a bit of fresh maple syrup. The syrup was not added to make the Parsnips sweeter, but rather out of a general enthusiasm for the two freshest products on the farm.” <h3><a href=”http://www.vermontfresh.net/search-members/member-list/member/jericho-settlers-farm-inc” target=”_blank”>Jericho Settlers Farm</a>, Jericho VT</h3>Where can you buy? Sweet Clover Market in Essex, Richmond Market, Jericho Market, Village Market Waterbury, and Commodities Natural Market in Winooski and StoweWhere can you find them on a menu? Guild Tavern, Hatchet Tap and Table, Kitchen Table Bistro, Hen of the Wood Waterbury, Hen of the Wood Burlington, Trapp Family Lodge, Juniper at Hotel Vermont and more! <a href=”http://news-events-and-blog/on-the-menu-spring-dug-parsnips/” target=”_blank”>See how restaurants are making use of the sweet roots here.</a> <h3><a href=”http://www.vermontfresh.net/search-members/member-list/member/petes-greens” target=”_blank”>Pete’s Greens</a>, Craftsbury VT</h3>Harvest is a little later this year up in Craftsbury! Keep your eyes peeled for Pete’s spring-dug parsnips <a href=”http://www.vermontfresh.net/news-events-and-blog/on-the-menu-spring-dug-parsnips/” target=”_blank”>on the menu</a> and in their Waterbury store, CSAs and farmstand soon.

Source: Dig in VT Trails

April 17, 2017July 18, 2017

Battle of the Campus Chefs – April 20th

On April 20th, chefs from across the <a href=”http://vermontfresh.net/search-members/member-list/member/uvm-dining-at-sodexo”>University of Vermont </a>are teaming up with student clubs to prepare locally sourced dishes.They are vying for the vote of students and community members for the best dish in the <a href=”https://uvmdining.sodexomyway.com/promotions/index.html?id=tcm:585-144046&start=4/20/2017%207:00:00%20PM&end=4/20/2017%209:00:00%20PM”>Battle of the Campus Chefs.</a> This is a fundraising event supporting the Campus Kitchens Project and Chittenden Emergency Food Shelf. Tickets are $7 at the door for students and $9 for community members. The event starts at 7:00 pm at the Davis Center. UVM chefs have already had a taste of local food competition, as they recently returned from facing off against other Vermont colleges in the Localvore Challenge hosted by Sodexo. Here is what happened in that challenge. This material was contributed by the <a href=”https://vermontfirstsodexo.com”>Vermont First Sodexo blog</a> and has been lightly edited for space.In celebration of Sodexo’s ongoing commitment to Vermont First local food sourcing, nine Vermont Colleges competed in the third annual Localvore Cooking Challenge on Wednesday, March 29, 2017. The event was hosted by last year’s champion St. Michael’s College. This friendly competition challenges professional, and up and coming, Sodexo chefs to design menus around foods and products that are native to Vermont. Each campus culinary team prepared and served their local dishes to the students during a special lunch at Saint Michael’s College. Students voted on their favorite dish. The culinary teams were also judged on presentation, creativity, technical execution, and guest interaction by judges from the Vermont food community.The 2017 competing colleges included:<ul><li>Castleton University – Castleton, VT</li><li>Champlain College – Burlington, VT</li><li>Johnson State College – Johnson, VT</li><li>Lyndon State College – Lyndonville, VT</li><li>Norwich University – Northfield, VT</li><li>St. Michael’s College – Colchester, VT</li><li>Southern Vermont College – Bennington, VT</li><li>University of Vermont – Burlington, VT</li></ul>These nine Sodexo Vermont campuses gathered together under the auspices of year-long bragging rights to see who would be the 2017 Localvore Champion: the creator of the best dish featuring Vermont ingredients. As each campus arrived and unveiled their localvore creation, it was clear that each chef team came to win. While there was an eventual winner, it’s important that the goals of the Challenge are not lost:<ul><li>Empower our chefs to be creative with their use of local ingredients, especially during a time of year that is typically challenging to source local ingredients in Vermont.</li><li>Strengthen partnerships with the local producers we source from, both for the Challenge and for our daily dining operations.</li><li>Create the culture of sharing ideas to incorporate new local ingredients or dishes into our regular menus.</li><li>Raise student awareness about our Vermont First commitment to buy local products and recognition of our chefs’ culinary skills. A great time for our up-and-coming chefs to demonstrate their prowess in the kitchen!</li><li>A rare opportunity for our campus Chefs and General Managers to gather together and meet students from different campuses.</li></ul>For the second year in a row, St. Michael’s College won the challenge, with “Vermont Classic TV Dinner”, featuring: Black River Meats Vermont grown beef tenderloin medallion, sweet winter squash, Champlain Apple Glass and Sugarman’s Maple popcorn shooter. The other finalists were:#2 – Lyndon State College for “Grilled Flank Steak Crostini”, featuring: Harward Farm steak, Deer Run Farm bacon, Vermont Butter and Cheese chevre, Green Mountain Farms cream cheese, Sweet Rowen Farmstead Boursin cheese, Deep Root black radishes, and Sugarman’s maple syrup#3 – Castleton University for “Traditional Tonkotsu Ramen” dish, featuring: Misty Knoll Chicken, Vermont Native Pork Belly and Ajitsuke Tamago, Maple Meadow Farm eggs#4 – UVM for “Vermont Chicken and Waffles”, featuring: A savory waffle made with Burnt Rock Farm butternut squash and sweet potatoes and King Arthur Flour topped with a layer of sweet cream honey butter from Vermont Food Venture Center honey and Vermont Creamery butter and classic fried chicken from Murray’s Chicken. Finished and drizzled with maple bourbon sauce featuring Proctor Maple Research Center’s maple syrup and Mad River BourbonPictured above is the winning entry – to see all the pictures from the event visit <a href=”https://vermontfirstsodexo.com”>https://vermontfirstsodexo.com</a>. For additional coverage of the day, check out the following news stories!<a href=”http://www.mynbc5.com/article/2017-vt-localvore-food-contest-brings-the-heat/9204794″>NBC Channel 5: VT Localvore Food Contest Brings the Heat</a><a href=”http://www.burlingtonfreepress.com/picture-gallery/life/2017/03/29/school-chefs-across-vermont-pull-out-their-best-localvore-chops/99806696/”>Burlington Free Press: School Chefs Across Vermont Pull Out Their Best Localvore Chops</a><a href=”http://www.mychamplainvalley.com/news/saint-michaels-college-wins-first-place-in-localvore-cooking-challenge/682564038″>My Champlain Valley: St. Michael’s Wins First Place in Localvore Cooking Challenge</a> <blockquote> </blockquote>

Source: Dig in VT Trails

April 13, 2017July 18, 2017

Find Hot Spots for Local Eats this Vermont Restaurant Week

Eateries across the state are running specials April 21st – 30th for <a href=”http://www.vermontrestaurantweek.com/” target=”_blank”>Vermont Restaurant Week</a>. This is an excellent opportunity to find a new favorite restaurant.We’ve sorted through the participants to find you the best farm-to-table deals. Check out this list, broken down by county, and click the name for their full Restaurant Week offerings. These VFN restaurants can get busy – we recommend making a reservation. <h2/><h2/><h2>Addison </h2><address><a href=”http://www.vermontrestaurantweek.com/3-squares-cafe/” target=”_blank”>3 Squares Café</a>, Vergennes </address>TRY THIS ➤ Champlain Orchards Apple Cider Donut Bread Pudding | maple ice cream<address><a href=”http://www.vermontrestaurantweek.com/bar-antidote/” target=”_blank”>Bar Antidote</a>, Vergennes</address>TRY THIS ➤ Fried Chicken Basket | buttermilk-marinated Misty Knoll Farms drumsticks, tossed in seasoned flour and deep fried, served with whole-grain mustard, slaw and two dipping sauces <address><a href=”http://www.vermontrestaurantweek.com/fire-ice-restaurant/” target=”_blank”>Fire and Ice</a>, Middlebury</address>TRY THIS ➤ Roast Prime Rib | 13-ounce Middlebury cut, served with jus and mashed potatoes<address><a href=”http://www.vermontrestaurantweek.com/hired-hand-brewing-co/” target=”_blank”>Hired Hand Brewing Co</a>, Vergennes</address>TRY THIS ➤ Smoked Chicken Wings | brined Misty Knoll Farms wings, dry-rubbed and cherrywood-smoked, served with Boucher Family Farm blue cheese dressing<address><a href=”http://www.vermontrestaurantweek.com/morgans-tavern-at-the-middlebury-inn/” target=”_blank”>Morgan’s Tavern at the Middlebury Inn</a>, Middlebury</address>TRY THIS ➤ Roasted Stuffed Portobello Mushroom | Quinoa, chèvre, arugula, roasted red peppers, balsamic drizzle<address><a href=”http://www.vermontrestaurantweek.com/storm-cafe/” target=”_blank”>Storm Café</a>, Middlebury</address>TRY THIS ➤ Roasted Garlic and Potato Soup | creamy and delicious, a Storm Café favorite <address><a href=”http://www.vermontrestaurantweek.com/three-penny-taproom/” target=”_blank”>Three Penny Taproom</a>, Montpelier</address>TRY THIS ➤ Buffalo Chicken Sausage | IPA hot sauce, blue cheese crumbles, carrot-celery-root slaw <h2/><h2/><h2>Chittenden</h2><address><a href=”http://www.vermontrestaurantweek.com/bistro-de-margot/” target=”_blank”>Bistro de Margot</a>, Burlington </address>TRY THIS ➤ Aumônière Croustillante au Chèvre | goat cheese crispy beggar’s purse, wilted spinach, grilled vegetables, spiced carrot sauce <address><a href=”http://www.vermontrestaurantweek.com/bleu-northeast-seafood/” target=”_blank”>Bleu Northeast Seafood</a>, Burlington</address>TRY THIS ➤ Bleu and Greens | Finn & Roots baby greens, local apple, Vermont blue cheese, dried local cranberries, roasted nuts, buttermilk herb dressing<address><a href=”http://www.vermontrestaurantweek.com/butch-babes/” target=”_blank”>Butch + Babe’s</a>, Burlington</address>TRY THIS ➤ Babe’s Dumplings | dukbokki-style spicy pork<address><a href=”http://www.vermontrestaurantweek.com/church-main/” target=”_blank”>Church and Main</a>, Burlington</address>TRY THIS ➤ Foraged Mushroom Strudel | crimini and king oyster mushrooms, Green Mountain Farms cream cheese, puff pastry <address><a href=”http://www.vermontrestaurantweek.com/citizen-cider/” target=”_blank”>Citizen Cider</a>, Burlington</address>TRY THIS ➤ Shaved Fennel Salad Citra Star vinaigrette, caramelized apples, Jasper Hill Farm’s Bayley Hazen blue cheese, roasted pecans <address><a href=”http://www.vermontrestaurantweek.com/city-market-of-onion-river-coop/” target=”_blank”>City Market/Onion River Coop</a>, Burlington</address>TRY THIS ➤ 5 Farm Enchilada Dinner | All Souls Tortilleria corn tortillas, Misty Knoll Farms chicken, Vermont pork, Shelburne Farms cheddar, and poblano peppers from Vermont Bean Crafters<address><a href=”http://www.vermontrestaurantweek.com/the-daily-planet/” target=”_blank”>Daily Planet</a>, Burlington</address>TRY THIS ➤ Indian Curry | Slow-braised lamb, madras curry, stone fruit chutney, basmati rice, cashew brittle, mint yogurt, mini naan<address><a href=”http://www.vermontrestaurantweek.com/el-cortijo-taqueria-cantina/” target=”_blank”>El Cortijo</a>, Burlington</address>TRY THIS ➤ Chiles Rellenos | roasted poblano pepper stuffed with queso fesco, salsa ranchera<address><a href=”http://www.vermontrestaurantweek.com/the-farmhouse-tap-grill/” target=”_blank”>Farmhouse Tap and Grill</a>, Burlington</address>TRY THIS ➤ Mushroom Tartine | Poached Jericho Settlers Farm egg, Cabot Creamery clothbound cheddar, Red Hen Baking bread <address><a href=”http://www.vermontrestaurantweek.com/guild-tavern/” target=”_blank”>Guild Tavern</a>, South Burlington</address>TRY THIS ➤ Wood-Grilled Petite Sirloin | ember-roasted asparagus, potato purée, ramp chimichurri<address><a href=”http://www.vermontrestaurantweek.com/grazers/” target=”_blank”>Grazers</a>, Williston</address>TRY THIS ➤ Green Mountain Burger | Vermont ground beef, Boucher Family Farm blue cheese, maple-glazed bacon, arugula, pickled red onion, tomato-and-garlic aioli <address><a href=”http://www.vermontrestaurantweek.com/hen-of-the-wood-burlington/” target=”_blank”>Hen of the Wood</a>, Burlington</address>TRY THIS ➤ Anything! Choose an appetizer, entre, and dessert off the regular menu for $40<address><a href=”http://www.vermontrestaurantweek.com/juniper/” target=”_blank”>Juniper</a>, Burlington</address>TRY THIS ➤ Maple Wind Farm Chicken Skewers | Fresno chili, maple ginger, greens and grains, cherry toasted almond vinaigrette<address><a href=”http://www.vermontrestaurantweek.com/the-kitchen-table-bistro/” target=”_blank”>Kitchen Table Bistro</a>, Richmond</address>TRY THIS ➤ Anything! Choose a small plate, a large plate and a sweet plate off of the regular seasonal menu for just $40. <address><a href=”http://www.vermontrestaurantweek.com/leunigs-bistro/” target=”_blank”>Leunigs Bistro</a>, Burlington</address>TRY THIS ➤ Petit Bistro Burger | grilled LaPlatte River Angus Farm beef, Grafton Village black truffle cheddar and seared foie gras, served on a port roll with baby greens, sliced tomatoes, sliced red onions, served with truffle fries<address><a href=”http://www.vermontrestaurantweek.com/misery-loves-co/” target=”_blank”>Misery Loves Co</a>, Winooski</address>TRY THIS ➤ Vegetable Hash | Early spring vegetables, salsa verde, fried eggs<address><a href=”http://www.vermontrestaurantweek.com/new-moon-cafe/” target=”_blank”>New Moon Café</a>, Burlington</address>TRY THIS ➤ Turkey and Cranberry Chutney | cheddar and lettuce, served on housemade sourdough<address><a href=”http://www.vermontrestaurantweek.com/pascolo-ristorante/” target=”_blank”>Pascolo Ristorante</a>, Burlington</address>TRY THIS ➤ Wood-Fired Porchetta | turnip purée, spring greens, rhubarb jus <address><a href=”http://www.vermontrestaurantweek.com/sweetwaters/” target=”_blank”>Sweetwaters</a>, Burlington</address>TRY THIS ➤ Boyden Farm Angus beef burger | beer-battered jalapeños, chipotle barbeque sauce, Cabot Creamery sharp cheddar cheese, Kaiser roll, crispy French fries <h2/><h2/><h2>Lamoille</h2><address><a href=”http://www.vermontrestaurantweek.com/the-bench/” target=”_blank”>The Bench</a>, Stowe</address>TRY THIS ➤ Wontons | Misty Knoll turkey, caramel soy sauce<address><a href=”http://www.vermontrestaurantweek.com/charlie-bs-pub-restaurant-at-stoweflake/” target=”_blank”>Charlie B’s</a>, Stowe</address>TRY THIS ➤ Build Your Own Burger | Local Angus beef, all the fixins’<address><a href=”http://www.vermontrestaurantweek.com/doc-ponds/” target=”_blank”>Doc Ponds</a>, Stowe</address>TRY THIS ➤ Anything! Choose a snack, one appetizer and one sandwich or large plate from the regular menu for $20 <h2/><h2/><h2>Orange </h2><address><a href=”http://www.vermontrestaurantweek.com/ariels-restaurant/” target=”_blank”>Ariel’s</a>, Brookfield</address>TRY THIS ➤ Winter Squash Hummus | fried cauliflower, curried carrots, golden raisins <h2/><h2/><h2>Washington</h2><address><a href=”http://www.vermontrestaurantweek.com/hen-of-the-wood-waterbury/” target=”_blank”>Hen of the Wood</a>, Waterbury </address>TRY THIS ➤ Anything! Choose an appetizer, entre, and dessert off the regular menu for $40<address><a href=”http://www.vermontrestaurantweek.com/michaels-on-the-hill/” target=”_blank”>Michael’s on the Hill</a>, Waterbury Center</address>TRY THIS ➤ Organic Spring Greens | pork belly, biscuit croutons, pickled vegetable vinaigrette<address><a href=”http://www.vermontrestaurantweek.com/neci-on-main-2/” target=”_blank”>NECI on Main</a>, Montpelier</address>TRY THIS ➤ Deviled Egg, Smoked Salmon | Dog River Farm eggs with fresh herbs, capers, pickled shallots and beets, and slices of Chef David’s smoked salmon<address><a href=”http://www.vermontrestaurantweek.com/prohibition-pig/” target=”_blank”>Prohibition Pig</a>, Waterbury</address>TRY THIS ➤ Slider Trio | chicken biscuit, chopped pork sandwich, brisket sandwich <address><a href=”http://www.vermontrestaurantweek.com/the-reservoir-restaurant-and-tap-room/” target=”_blank”>The Reservoir</a>, Waterbury</address>TRY THIS ➤ Hanger Steak | grilled red onions, cauliflower purée, butternut squash hash <h2/><h2/><h2>Windham </h2><address><a href=”http://www.vermontrestaurantweek.com/duo-restaurant/” target=”_blank”>Duo Restaurant</a>, Brattleboro </address>TRY THIS ➤ Pot Roast | Boyden Farm beef, cipollini onion, sour cream mashed potatoes, heirloom carrots <h2/><h2/><h2>Windsor</h2><address><a href=”http://www.vermontrestaurantweek.com/simon-pearce-restaurant/” target=”_blank”>Simon Pearce</a>, Quechee</address>TRY THIS ➤ Maplebrook Farm Burrata | Roasted beets, pear, tatsoi, vanilla bean vinaigrette<address><a href=”http://www.vermontrestaurantweek.com/windsor-station-restaurant-barroom/” target=”_blank”>Windsor Station Restaurant and Barroom</a>, Windsor</address>TRY THIS ➤ Beet Box | roasted local beets, arugula, Vermont chèvre, balsamic reduction

Source: Dig in VT Trails