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.
Local Venison for Your Holiday Table
December 18, 2013 Punky and Diane Rowley of Hollandeer Farm raise beautiful Red Deer for venison in Holland, Vermont. If you are anxious to try venison but arent sure how to prepare it, Diane keeps Hollandeer's website stocked with tasty recipes featuring the healthy, lean meat.
Traditional Tourtiere from the Readmore Inn Bed and Breakfast
December 18, 2013 The Readmore Inn is a cozy and romantic getaway in Bellows Falls-perfect for a holiday vacation. Innkeeper Dorothy Read is a spectacular cook and a wealth of traditional recipes. Here, she shares her version of her grandmother's recipe for traditional meat pies!
Vermont Spirits
December 13, 2013 Vermont Spirits Distilling Company of Quechee is aptly named. Steve Johnson, President and CEO, uses Vermont grown corn, juniper berries, apples and maple syrup in his products. He credits much of the distillery's success to the high quality of local ingredients.
Vermont Cranberries Three Ways
December 12, 2013 With delicious cranberries at your fingertips from Vermont Cranberry Company, why not use the traditional and versatile fruit to compliment your Thanksgiving meal!
Trio of Savory Apple Sides
December 11, 2013 All of the apples used this fall in Cook Academy at The Essex Resort and Spa came from Chapin Orchards in Essex. Christine Frost, Executive Sous Chef for the Cook Academy at the Essex, lives just down the road from Chapins and stopped by to pick up what they needed...
The VFN Holiday Gift Guide
December 9, 2013 We asked our members to share with us their favorite Vermont food items for holiday giving. Here are some of their suggestion, but don't overlook a gift certificate to your favorite Vermont restaurant. Send a loved one out to eat; a splendid meal after the holiday rush is sure to...
The Reluctant Panther & Morgan Hill Farm
October 23, 2013 Executive Chef Nick DeLauri of The Reluctant Panther Inn and Restaurant in Manchester has a situation most chefs pine for: his boss Peter Sharpe owns both the Inn, and Morgan Hill Farm in Weston, VT. This collaborative relationship enables Chef Nick to source a remarkable range of products grown specifically...
Guild and Company
October 23, 2013 Chef Phillip Clayton is the executive chef of the wildly popular Farmhouse Group of restaurants in the Burlington area. The family of restaurants consisting of Farmhouse Tap and Grill, El Cortijo, Guild & Company and the newly added Guild Fine Meats are all benefitting from the Guild Commissary-their Winooski based...
Fresh off the Farm - Coger Farms and Greenhouses
August 21, 2013 Gayle Morabito of Coger Farms and Greenhouse has the proverbial green thumb. Growning up on a New Jersey farm, she tried to break the mold and move to the city but her love for working the land kept bringing her back.
