Shelburne Farms Coach Barn Sunday, August 3, 2008

CONNECTING THE DOTS: Healthy Farms, Innovative Chefs, Vibrant Communities




Dan Barber Come celebrate the successful farmer-chef partnerships that thrive in Vermont and help enrich our local communities! This annual event, held at Shelburne Farms' Coach Barn on the shore of Lake Champlain, offers the rare opportunity to mingle and break bread with farmers, growers, chefs, and neighbors all interested in insuring a fair and sustainable food system for our future.

Dan Barber, executive chef/co-owner of Blue Hill and a renowned speaker on local food systems issues, will present the keynote. Dinner will showcase the delicious agricultural bounty grown and raised by VFN farm partners and prepared by over 20 of Vermont's finest chefs. Attendees may also sign up for educational afternoon workshops conducted by food authorities, authors, chefs and growers.


VFN Partners Ticket Sales: This event always sells out!
  • Tickets for the Forum go on sale on June 2 to the general public and are $60.
  • VFN partners and supporting members can purchase tickets at a discounted member price of $40 beginning May 19, please call 802.434.2000 to order before June 2nd.


If you are not yet a VFN member, take advantage of this opportunity to join and get a discounted ticket to the Forum. To learn more about joining VFN, click here.

Tickets can be purchased on-line, by mail, or by calling the VFN office at 802.434.2000.

The 2008 Forum Program includes:
Happy People
  • 2:00 p.m. to 4:00 p.m. Series of educational workshops (topics TBA).
    Workshop registration requires an additional fee, participation in the Forum is not necessary.
  • 5:00 p.m. Reception with passed Hors d'oeuvres and Vermont cheeses
  • 6:15 p.m. Dan Barber, keynote presentation
  • 7:15 p.m. Walk-around dinner provided by 20 of the best chef and farm partnerships in Vermont
  • 8:30 p.m. Ice Cream Bash graciously dished up by Strafford Organic Creamery

Click here for directions to Shelburne Farms.


More about Dan Barber
Dan Barber began farming and cooking for family and friends at his grandmother's farm in Great Barrington, Massachusetts that was named Blue Hill Farm. It was there that he was first introduced to and gained respect for locally grown and seasonal produce.

In May 2000, Dan opened Blue Hill restaurant in Greenwich Village and watched it grow from a noted neighborhood restaurant to receiving a 3-star New York Times review. In the summer of 2002, Food and Wine Magazine featured Dan as one of the country's "Best New Chefs," an honor bestowed on just 10 chefs from across the country each year. He has since addressed local food system issues through op-eds in the New York Times and stories in Gourmet and Food and Wine Magazine. His writing has been incorporated into "Best Food Writing" in 2004, 2005 and 2006. Dan has been featured in the New Yorker, Gourmet Magazine, CBS Sunday Morning, House and Garden, Martha Stewart Living, Breathe, and received Bon Appetit's "Chef of Merit" Award in 2007.

In 2004, Barber opened Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture. As the restaurant's chef/owner and the center's creative director, Barber focuses on the issues of pleasure, taste and regional bounty-and how these imperatives are threatened. Barber helped to create the philosophical and practical framework for Stone Barns Center for Food and Agriculture and continues to help guide it in its mission to create a consciousness about the effects of everyday food choices.















































































2007 Sponsors

Title


Seven Days VT



Signature


Shelburne Farms
Shelburne Farms


Platinum


Sodexho Campus Services - UVM



Edible Green Mountains


Stowe Mountain Lodge



Gold



America's Test Kitchen


Ben & Jerry's Foundation


Country Home Products


The Orvis Company



Vermont Public Radio



Vermont Public Television


VJDK Design


Special Thanks for the
Valued Support of:

Silver
  • Eating Well Magazine
  • Healthy Living Natural Foods Markets
  • New England Culinary Institute
  • Slow Food - USA
  • UVM Continuing Education
  • Vermont Agency of Agriculture, Food and Markets
  • Vermont Department of Tourism and Marketing

Bronze
  • Black River Produce
  • Cabot Creamery
  • Center for Sustainable Agriculture
  • Chefs Collaborative
  • Chelsea Green Publishing
  • Chittenden Bank
  • City Market
  • Extension Service - UVM
  • Gardeners Supply
  • Lake Champlain Chocolate
  • Vermont Butter and Cheese


If you are interested supporting the 2007 Annual Forum, please contact Meghan Sheradin, 802.434.2000 to receive our sponsorship packet.
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