Fresh off the Farm - Kimball Brook Creamery
February 19, 2014 In 2009, Kimball Brook Farm owners Cheryl and JD DeVos were shipping their milk out of state to become part of a national organic brand. The DeVoses and their children envisioned selling their milk in their own "milkshed," with a business model that prioritized the health of the animals, the...
On the Menu at The Hilltopper Restaurant
February 19, 2014 The juniors and seniors at St. Johnsbury Academy learn chemistry, ecology, math, art, business, customer service, and teambuilding--all in their chef whites! Chef David Hale takes the students through every aspect of running a restaurant, from prep and baking to budgeting and waiting tables.
Fresh off the Farm - Snug Valley Pastured Pork
February 5, 2014 According to Prohibition Pig's Chef Michael Werneke, Ben Nottermann at Snug Valley Farm in East Hardwick is raising the best tasting pork around, that's why he buys a pig a week for the restaurant smoker. Ben takes great pride in his pig rearing, and during the interview I could hear...
On the Menu at Prohibition Pig
February 5, 2014 Chef Michael Werneke cooked in all corners of the country before moving to Vermont to make award winning cheese at Jasper Hill. He fell in love with the state and local food scene but wanted to get back into a restaurant kitchen.
On the Menu at Hyde Away Inn and Restaurant
January 22, 2014 Bruce Hyde Jr. took over management of his family’s restaurant, Hyde Away Inn and Restaurant, this spring. With the help of young, entrepreneurial Chef Ryan Mayo, Bruce has focused on sourcing from local producers and now, Bruce shared, “Most of the time, when we're calling something local, it was produced...
Fresh off the Farm - Blake Hill Preserves
January 22, 2014 Vicky Allard and Joe Hanglin of Blake Hill Preserves take their jams, marmalades and chutneys to unique and exquisite culinary heights, recently earning them a record breaking three finalists spots in the Good Food Awards and a win for their Plum & Fennel Chutney! It’s all about sophistication and layering...
On the Menu at Juniper Bar and Restaurant
January 8, 2014 The opening of Hotel Vermont (2013) gave Burlington its first boutique hotel and a hip new eatery to delight the palates of the Queen City. Juniper Bar and Restaurant greets visitors with a warm Vermont welcome, from their flannel-outfitted staff to the bar-side chalkboard filled with the names of Vermont...
Fresh off the Farm - Vermont Soy
January 8, 2014 As the business manager at Vermont Soy in Hardwick, Michael Carr is tasked with convincing shoppers to buy his local, organic and GMO free brand of soymilk and tofu-easy sell, right? Michael says it’s actually as easy as suggesting - “try it.”
Chef Tips for a Stunning Holiday Main Course
December 18, 2013 Be it tofu or pork loin, most meals center around a protein and we would all like our holiday main dishes to be stunning! Here are some tips and ideas from VFN chefs:
Salubrious Stuffed Squash Recipe from Vermont Bean Crafters Co.
December 18, 2013 Joe Bossen "Jefé & Chefé" at Vermont Bean Crafters Co. is a master at creating beautiful and creative recipes that take full advantage of the local harvest. Here Joe shares a herbivore-friendly recipe for a breathtaking main course that is sure to impress at your holiday table.
