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Congratulations 2022 Gold Barn Honorees!

May 26, 2022

Vermont Fresh Network culinary members have all made a commitment to know Vermont farmers and serve locally grown and raised ingredients. Each year there are some that take this commitment to the next level and those chefs are awarded the Gold Barn Honor.

Gold Barn chefs source ingredients from at least 15 individual local farm partners, ten of whom are Vermont Fresh Network farmer members, and many far exceed these numbers. In addition, they also spend 35% or more of their annual food budgets on ingredients sourced from local farmers and food producers or purchase $350,000 of locally grown or raised food products throughout the year. And all of this makes for very delicious food.

Gold Barn Chefs are the top 25% of our culinary membership in terms of the number of Vermont farmers they partner with, the diversity of Vermont ingredients that they use, and the volume of Vermont products they purchase. It is an inspiring group and we are pleased to give them the recognition they deserve. 

Cheers to the 2022 Gold Barn chefs!

Alpine Hall at The Lodge at Spruce Peak in Stowe: Solstice, The Lodge at Spruce Peak's signature restaurant, offers Vermont artisan-inspired cuisine in an elegant and relaxed setting.

American Flatbread - Middlebury Hearth in Middlebury: Owner Danielle Boyce and Chef Samantha Langevin focus on featuring local, regional, and organic ingredients raised and harvested by farmers they know. Middlebury Hearth’s weekly specials showcase each season’s harvest and highlight the specialities of local farmers, cheesemakers, and other food producers from their 32 local partners. 

Black Flannel Brewing & Distilling Company in Essex Junction: This newcomer to Gold Barn status has a "culture of craft: exceptional craft celebrated at every turn." That's true with the culinary team led by Executive Christian Kruse whose James Beard nominated menu focuses on locally sourced food from their 22 farm and food producer partners. 

Bleu Northeast Seafood in Burlington: Bleu has a strong commitment to freshness and to small producers. They partner with local purveyors and New England fishermen for daily seafood deliveries arriving straight from the docks. With 36 VFN partners, Chef Doug Paine sources locally at every turn. 

City Market/Onion River Co-op in Burlington: City Market is dedicated to supporting the local economy and strengthening the local food system. They work with thousands of Vermont vendors to feature a wide selection of local and Vermont-made products.

Cornwall Orchards Bed & Breakfast in Cornwall: Proving that good things come in small packages, owner Lise Anderson purchase a majority of her food from local markets, farmers and producers because she knows visitors to Vermont are looking for authentic local food. 

Doc Ponds in Stowe: Eat. Drink. Flip the Record. That's the mantra of this Stowe classic with a menu chock-a-block with locally sourced pub fare and a swoon-worthy beer and brew menu.

Echo Lake Inn in Plymouth: Echo Lake Inn chefs combine local ingredients with well-loved classics to provide a unique set of menu selections, ensuring everyone will find something they love.

Edelweiss Mountain Deli in Stowe: Edelweiss is committed to stocking Vermont beer and specialty foods and uses local ingredients in their prepared foods. This local landmark owned by Jeff Clarke and Kris Ryan-Clarke partner with more than 22 VFN farms and producers to stock their deli, prepared foods, bakery and market shelves.

Edson Hill in Stowe: Chef Jerome Picca and the Edson Hill culinary team take a modern approach to classic New England fare. Guests can enjoy sensational meals, intimate ambience, and views of the picturesque grounds in Edson Hill's elegant dining room.

Great Northern Catering in Burlington: Chef Frank Pace and Marnie Long (also of Zero Gravity Beer Hall and August First), lead the way with local sourcing for their catering operation with over 30 VFN farm and food partners. 

Grey Ghost Inn in West Dover: This family owned inn prioritizes local purchasing for its morning breakfast fare. 

Hen of the Wood in Burlington and Waterbury: At Hen of the Wood, the food is simple, uncomplicated, and down-to-earth. Chefs create daily changing menus based on the wealth of premium ingredients found only miles from the restaurant in the lush Green Mountains and Champlain Valley.

Honey Road in Burlington: James Beard nominated restaurant Honey Road serves up Eastern Mediterranean mezze in the heart of downtown Burlington. 

Inn at Shelburne Farms in Shelburne: The Inn welcomes people to come stay at Shelburne Farms, a 1,400 acre working farm with educational programs and National Historic Landmark on Lake Champlain. Their farm-to-table restaurant features locally produced food.

Inn at the Round Barn Farm in Waitsfield: Home to 245 acres of pristine farm land, four acres of certified organic gardens, a restored round barn, and a farmhouse, Inn at the Round Barn Farm is a world class inn and bed and breakfast highlighting the Mad River Valley's dynamic food culture. Chef Kim Donahue purchases nearly 58% of her food locally! 

Johnny Seesaw's in Peru: This authentic recreation of a 1924 roadhouse, Johnny Seesaw's is committed to local sourcing for the elevated comfort food menu. 

Jules on the Green in Essex: Open daily for breakfast, lunch, and dinner, guests are invited to enjoy a menu that celebrates American rustic cuisine using classic techniques and premium local ingredients in a variety of exciting dishes.

Juniper Bar and Restaurant at Hotel Vermont in Burlington: Juniper is a local ingredient-driven bar and restaurant serving up dishes bursting with flavor. Juniper uses lots of fresh ingredients from their farming, foraging, and fishing friends.

Mad River Taste Place in Waitsfield: Look no further for locally sourced cheese, charcuterie and specialty products. In the market or for a catered event, you'll find all things Vermont! 

Maple Soul in Rochester: Maple Soul is a small farm-to-table restaurant with a focus on fresh, local ingredients. Their relationships with nearby farmers allow them to source their ingredients farm direct. It's Vermont comfort food with a southern twist.

Michael’s on the Hill in Waterbury: Enjoy Vermont’s culinary bounty with seasonal, farm-to-table cuisine prepared by award-winning Chef/Owner Michael Kloeti at Michael's on the Hill.

Middlebury Natural Foods Co-op in Middlebury: The Co-op is a democratic, member-owned cooperative committed to providing healthy, competitively priced foods that encourages ecologically sound and healthful patterns of production and consumption. What's not to love about this locally minded in-house deli and take away gem in the heart of Middlebury?

Mojo Cafe in Ludlow: Open for take out, this small restaurant is "open like a food truck" with a menu of Mex-Orleans and street cuisine made from scratch with locally sourced, organic food. 

Morse Block Deli & Taps in Barre: Morse Block Deli offers sandwiches, a full service deli, taproom, and catering focused on house-made and locally sourced meats, cheeses, breads, produce, beverages, and more.

Odyssey Events in Bridgewater Commons: Hosts Linda and Ted Fondula prioritize true farm to table experiences including their catered events and culinary classes.

Philo Ridge Farm in Charlotte: Not only is Philo Ridge a diversified farm in its own right, they also partner with over 20 Vermont farms and food producers for their market and dinner fare. 

Red Barn Kitchen in Charlotte: Matt and Kate Jennings have turned their micro farm and barn kitchen into a charming local place for special events, pop-up dinners, takeaway, and offsite catered events. "Our food is unfussy, fresh from the dirt and packed with flavor" they say and with 20 local partners, we believe it!

Salt & Bubbles Wine Bar and MarketThis newcomer to the Gold Barn list opened their doors with a commitment to local sourcing. Head to their dining room or patio for fresh food from Vermont farms and food producers, and that includes all the best local wine and cheese and charcuterie. 

Susanna's Catering in Morrisville: If you're looking for gratitude for local farmers and food producers, Chef Susanna Keefer delivers! She prioritizes local purchasing and has another big goal to "enhance the diets and brighten the lives of her customers through the power of real food made with love."

The Farmhouse Tap and Grill in Burlington: The Farmhouse Tap and Grill is a farm-to-table gastropub serving local burgers, charcuterie, cheeses, and innovative specials. The tap room offers highly prized beers from Vermont's backyard and beyond. 

The Reluctant Panther Inn & Restaurant in Manchester Village: Under the direction of Executive Chef Sigal Rocklin, the menu at this boutique hotel features innovative, farm-fresh classics that change with the seasons. 

Three Penny Taproom in Montpelier: This homey local Taproom features locally sourced pub food. 

UVM Dining/Sodexo. Vermont First in Burlington: UVM Dining is a committed partner in the development of a strong Vermont food system and has worked hard to increase the number of local vendors who provide food items to the campus and integrate Vermont products into their core menu mix. (Not open to the public.)

UVM Medical Center in Burlington: UVM Medical Center understands that nutrition and food systems are inextricably linked to the health of their patients and community. This is reflected in their commitment to serving fresh, locally produced, minimally processed foods, and to partnering with farmers throughout the region to supply healthier foods to patients while boosting the local economy.

Vermont Farms Catering in Pittsfield: Vermont Farms Catering works with local farmers and purveyors to offer you the best Vermont ingredients. These products, in the hands of a creative, talented, and experienced team, turn weddings and events into unique and memorable realities.

Wake Robin in Shelburne: Dining is a vibrant part of life at Wake Robin, a non-profit Life Plan Community. Delicious and creative food brings their residents together in a variety of dining venues, and connects Wake Robin to the community at large through their commitment to local ingredients and relationships with local farmers. (Not open to the public.)

West Mountain Inn in Arlington: The Inn offers romantic guest rooms, fantastic views, extensive gardens, and fabulous dining. Chef Scott uses the freshest local and organic ingredients in preparing delicious New England fare for guests to enjoy.

Westview Meadows in Montpelier: This senior living center takes care to provide fresh, seasonal food from Vermont's farm and food producers.


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