Viewing entries in category ‘Member Stories’
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.
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.
Strafford Organic Creamery
January 23, 2013 It’s amazing that Amy and Earl of Strafford Organic Creamery have time for anything other than their busy dairy business and four boys, but their latest endeavor gives “value added” a whole new meaning. We all know Strafford Organic Creamery for their glass bottles of high quality, minimally processed, beautiful...
