illustrations
We're a network of Vermont Chefs, Farmers, Food Artisans, and Diners.

Annual Forum

Save the Date for our 20th Annual Forum - August 7, 2016, at the Beautiful and Historic Coach Barn on Shelburne Farms

About our Annual Forum Dinner:

For one special evening in August, farmers and chefs from all across Vermont come together to prepare a sensational meal for you and fellow food enthusiasts. It is a fundraiser for the Vermont Fresh Network -- all proceeds go to continuing programming that helps bring more Vermont grown and raised food to the table.

 

(For member ticket pricing, please email us here)

EVENING SCHEDULE:
5:00 - Doors Open

5:00 till 5:30 - Toast to 20 Years - Sharing Our Story - Members of VFN's past and present share their reflections about what the Network has meant to them.

5:30 till 6:30 - Vermont Artisanal Products Tasting

  • Taste some of the most innovative and delicious new culinary treasures coming out of Vermont food artisans.
  • Celebrate the dedication of Vermont’s new wave of winemakers and distillers as they share tastes of their varied creations.
  • Discuss the merits of curd with cheesemakers.
  • Sample heirloom varieties of fruits and vegetables from local farms.

  • 6:00 till 8:00 - Chef and Farmer Grazing Dinner - enjoy the bounty of local products grown and raised by Vermont’s farmers and grilled, braised, sautéed and baked into delectable offerings by over 24 of the state’s finest chefs - it is a dinner like no other.

    7:30 till 8:00 - Ice Cream Social with Amy, Earl and the crew from Strafford Organic Creamery

    Useful Notes about the Event:
    • There will be a Cash Bar, but alcohol samplings are free. Please bring a photo ID, you will be carded in order to sample alcohol.
    • There is no ATM on the property.
    • Weather permitting; parking will be on the field in front of the Coach Barn.
    • No dogs are allowed on Shelburne Farms property.

    Announcing the 2016 Participants

    Chef Tables

    Bar Antidote – Vergennes

    Basin Harbor Club – Vergennes

    Bistro de Margot -- Burlington

    Bleu Northeast Seafood-- Burlington

    Daily Planet – Burlington

    El Cortijo – Burlington

    Farmhouse Tap & Grill – Burlington

    Guild Tavern – Burlington

    Hen of the Wood – Waterbury/Burlington

    Idletyme Brewing Company – Stowe

    Inn at Round Barn Farm -- Waitsfield

    Inn at Shelburne Farms – Shelburne

    Juniper Bar and Restaurant – Burlington

    Leunig's Bistro – Burlington

    Michael's on the Hill – Waterbury Center

    Misery Loves Co. – Winooski

    New England Culinary Institute – Montpelier

    Pascolo Ristorante – Burlington

    Red Hen Baking Company -- Middlesex

    Sodexo - Vermont First

    Sugarsnap -- Williston

    Taverna Khione – Shelburne

    The Pitcher Inn – Warren

    Trapp Family Lodge – Stowe

    UVM Medical Center - Burlington

    Food and Drink Artisans

    Antidote Brewery -- Vergennes

    Artesano LLC -- Groton

    Cabot Creamery - Cabot

    Caledonia Spirits – Hardwick

    Champlain Orchards -- Shoreham

    Citizen Cider – Burlington

    Eden Ice Cider -- Newport

    Full Sun Company -- Middlebury

    Hollandeer Farm -- Holland

    Idletyme Brewing Company – Stowe

    Joe's Kitchen at Screamin' Ridge Farm – Montpelier

    Kimball Brook Farm – Hinesburg

    Lincoln Peak Vineyard – New Haven

    Mad River Distillers – Burlington/Waitsfield/Warren

    O Bread Bakery – Shelburne

    Shacksbury -- Shoreham

    Shelburne Farms Cheese - Shelburne

    Shelburne Vineyard – Shelburne

    Slow Food Vermont

    Strafford Organic Creamery - Strafford

    The Cellars at Jasper Hill -- Greensboro

    The Vermont Switchel Company – Cabot

    Vermont Cheese Council

    Vermont Creamery – Randolph

    Vermont Beekeepers Association

    Vermont Farm to Table Book

    Vermont Smoke & Cure - Hinesburg

    Windfall Orchards -- Cornwall

    Zero Gravity Craft Brewery – Burlington

     

    Thank you to Flavor Plate for donating their time and effort to the design and co-development of our website.