Viewing entries in category ‘Member Stories’
January 31, 2018 VFN chefs Doug Paine of Bleu Northeast Seafood, Phillip Clayton of The Farmhouse Group, Cara Chigazola-Tobin of Honey Road, and Frank Pace of the The Great Northern are teaming up to benefit a cause near and dear to our hearts - Jr Iron Chef Vermont.
November 16, 2017 One Laplatte River patty, house recipe bacon, arugula, Cabot cheddar, pickled red onions on a locally made challah bun. No, this definitely isn’t a McDonald's burger, but in Burlington, Vermont this burger is as (if not more) iconic.
November 16, 2017 A local feast needs the perfect local accompaniment. Treat your Thanksgiving guests to the best in Vermont wine and cider next week - here are some suggestions for a meal, perfectly paired.
October 18, 2017 Invasive species present real problems for the native plants and animals we rely on for our ecosystem to thrive. Wild boars are ravaging Texas. Alliaria petiolata (garlic mustard) is choking out native plants in Vermont. Northeastern coastlines are plagued with invasive green crabs that eat up our native clams and mussels.
October 18, 2017 In Vermont, distilling is on the rise and locally produced spirits are in high demand, but sourcing and processing local base ingredients like wheat or rye is both time-consuming and requires a unique skill set. Vermont Fresh Network member SILO Distillery was up for the challenge.
October 4, 2017 Head Brewer Andrew Leichthammer of Good Measure Brewing Co. goes above and beyond to source locally - from foraging fruit to collecting wild yeast. We checked in with Andrew about his local beers and upcoming Beer Dinner with Farmhouse Tap & Grill on October 11th.
October 4, 2017 Follow the pink neon sign at the corner of Church and Main Street into the warm, inviting and bustling dining room of Burlington’s newest restaurant Honey Road. Honey Road has been pulling in rave reviews since their opening this summer.
September 13, 2017 When Farrell Distributing dubbed September Vermont Wine Month - we were on board! Vermont's wine scene has grown and blossomed so much over the past few years, we're gaining national recognition for some of the most talented wine makers in the country and setting the standard for cold climate grapes.
September 13, 2017 We're seeing VFN members reach beyond ingredients to source all kinds of goods from Vermont producers - from tables and appliances to hand soap in the bathroom. That's why it comes as no surprise that locavore restaurants across the state are turning to local sounds to pair with their local bites.
August 24, 2017 4 years ago, Vermont Fresh Network staff met with James Ehlers of Lake Champlain International (LCI) because James had a question: Why aren’t Vermont chefs using local fish? The answer was simple – they had no idea that they could.