Fresh off the Farm - Snug Valley Pastured Pork
February 5, 2014 According to Prohibition Pig's Chef Michael Werneke, Ben Nottermann at Snug Valley Farm in East Hardwick is raising the best tasting pork around, that's why he buys a pig a week for the restaurant smoker. Ben takes great pride in his pig rearing, and during the interview I could hear...
On the Menu at Prohibition Pig
February 5, 2014 Chef Michael Werneke cooked in all corners of the country before moving to Vermont to make award winning cheese at Jasper Hill. He fell in love with the state and local food scene but wanted to get back into a restaurant kitchen.
On the Menu at Hyde Away Inn and Restaurant
January 22, 2014 Bruce Hyde Jr. took over management of his family’s restaurant, Hyde Away Inn and Restaurant, this spring. With the help of young, entrepreneurial Chef Ryan Mayo, Bruce has focused on sourcing from local producers and now, Bruce shared, “Most of the time, when we're calling something local, it was produced...
Fresh off the Farm - Blake Hill Preserves
January 22, 2014 Vicky Allard and Joe Hanglin of Blake Hill Preserves take their jams, marmalades and chutneys to unique and exquisite culinary heights, recently earning them a record breaking three finalists spots in the Good Food Awards and a win for their Plum & Fennel Chutney! It’s all about sophistication and layering...
On the Menu at Juniper Bar and Restaurant
January 8, 2014 The opening of Hotel Vermont (2013) gave Burlington its first boutique hotel and a hip new eatery to delight the palates of the Queen City. Juniper Bar and Restaurant greets visitors with a warm Vermont welcome, from their flannel-outfitted staff to the bar-side chalkboard filled with the names of Vermont...
Fresh off the Farm - Vermont Soy
January 8, 2014 As the business manager at Vermont Soy in Hardwick, Michael Carr is tasked with convincing shoppers to buy his local, organic and GMO free brand of soymilk and tofu-easy sell, right? Michael says it’s actually as easy as suggesting - “try it.”
Chef Tips for a Stunning Holiday Main Course
December 18, 2013 Be it tofu or pork loin, most meals center around a protein and we would all like our holiday main dishes to be stunning! Here are some tips and ideas from VFN chefs:
Salubrious Stuffed Squash Recipe from Vermont Bean Crafters Co.
December 18, 2013 Joe Bossen "Jefé & Chefé" at Vermont Bean Crafters Co. is a master at creating beautiful and creative recipes that take full advantage of the local harvest. Here Joe shares a herbivore-friendly recipe for a breathtaking main course that is sure to impress at your holiday table.
Local Venison for Your Holiday Table
December 18, 2013 Punky and Diane Rowley of Hollandeer Farm raise beautiful Red Deer for venison in Holland, Vermont. If you are anxious to try venison but arent sure how to prepare it, Diane keeps Hollandeer's website stocked with tasty recipes featuring the healthy, lean meat.
Traditional Tourtiere from the Readmore Inn Bed and Breakfast
December 18, 2013 The Readmore Inn is a cozy and romantic getaway in Bellows Falls-perfect for a holiday vacation. Innkeeper Dorothy Read is a spectacular cook and a wealth of traditional recipes. Here, she shares her version of her grandmother's recipe for traditional meat pies!
