Fresh off the Farm - Q&A with Dawn Boucher of Green Mountain Blue/Boucher Family Farm
April 16, 2014 Dawn Boucher makes beautiful blue cheeses in Highgate, Vermont on a dairy farm that has been in her husband Daniel's family for generations. Her Boucher Blue and Gore-Dawn-Zola have become chef favorites, and inspire dishes at many area restaurants.
On the Menu - Cafe Provence on Blush Hill
April 2, 2014 Chef Robert Barral is famous for introducing exquisite French food to the small town of Brandon, VT and now Waterbury can enjoy their own Café Provence on Blush Hill. Melissa Moore, General Manager at the Best Western in Waterbury had been an avid fan of Barral, and a student in...
Fresh off the Farm - Tamarack Vermont Sheep Farm
April 2, 2014 Ben Machin is a fourth generation sheep farmer. He and his partner Grace raise Tunis and Dorset Horns on his farm in Corinth, Vermont. Ben wasn’t convinced that sheep farming was his future until his grandfather made his last wishes clear-that his aging flock carry on in Ben’s hands.
Fresh off the Farm - Georgia Mountain Maple
March 19, 2014 There’s a new sugarhouse on the block, and they are running one syrupy smooth, efficient operation. Georgia Mountain Maples is a new project in the three generation strong Harrison family who also own the successful Harrison Concrete and Redi-Mix Corp.
On the Menu - Baking with Maple
March 19, 2014 The all-natural, subtle sweetness of maple is a welcome ingredient in most baked goods, just ask Instructor Robyn Sargent of the Baking Education Center at King Arthur Flour. The Baking Education Center offers an array of classes aimed at helping the home chef bake like the pros and their recent...
On the Road - Northeast Kingdom Tasting Center
March 5, 2014 The Northeast Kingdom Tasting Center in Newport, VT opened its doors in August of 2013 enticing both visitors and locals to come taste what the Kingdom has to offer. The Center is a local food emporium featuring a bakery, butcher counter, café, maple shop, and a top-shelf tasting bar with...
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.
