A Feast From our Fields
A Community Celebration
To benefit the Mad River Localvores and the “New Barn Roof Project” at Bliss Ridge Farm.
The Localvores and Bliss Ridge Farm in Moretown are teaming up to create a feast you will not soon forget. Here is the idea: Each chef teams up with one local farmer to prepare their course, using 85% local ingredients. Multiply this by 5 courses, add Lawson’s Finest brews, local wine and tunes and place it on a breathtakingly beautiful Vermont farm and you have a recipe for an exceptional celebration.
Chef-Farm Teams:
Ethan Chamberlain from American Flatbread with Gaylord Farm
Suzanne Slomin from Kingsbury Market Garden with KMG
Matt Sargent from Phantom Dinners with Small Step Farm
Gerry Nooney from Sugarbush Resort with Floodwoods Grass-fed Beef and Hartshorn’s Farm
John Vitko and Lisa Curtis from The Sweet Spot with Knoll Farm
Event Menu:
Gaylord Farm and Lawson’s IPA summer sausage on a clay oven cheddar cracker with beer mustard, tomato jam and baby arugula
Salad of Baby Greens, Shaved Fennel, & Nasturtium gently dressed with lemon walnut vinaigrette
Naturally Leavened Bruschetta garnished with the highlight of that week’s vegetable & herb harvest
Grilled vegetable Napoleon with olive tapenade, tofu “ricotta”, pickled red onions, and a basil/white balsamic reduction
Floodwoods Grass-fed Beef, smoked and cured, served over a summer harvest succotash
Sweet Simone Cookie Sandwich with Scout’s Honor Ice Cream
Bring your own plates and silverware! Clean and green.
No pets, please.
