Thank you Chef Jason Tostrup and Okemo Mountain Resort, SILO Distillery, Vermont Farmstead Cheese Company, and Blake Hill Preserves for a delicious dinner at Coleman Brook Tavern! What a lovely way to celebrate the launch of The Vermont Non-GMO Cookbook!
I’m so excited to announce THE VERMONT NON-GMO COOKBOOK FARMHOUSE DINNER with Chef Jason Tostrup on Saturday, September 23 at Okemo Mountain Resort's Coleman Brook Tavern (with featured partners: Blake Hill Preserves, Vermont Farmstead Cheese Company, and SILO Vodka)! Hope you can join me - it is going to be a delicious night!
One of the country's leading artisan preserve and marmalade makers, Blake Hill is a third generation English fruit preservatory in Vermont and will be serving their scrumptious products at the event!
Through a marriage of authentic cheese making practices and innovative and playful partnerships within their community, Vermont Farmstead Cheese Company (VFCC) is creating a new generation of award winning artisanal cheeses. VFCC is the feature cheesemaker at the event! Image below: Blueberry Windsordale cheese.
SILO Vodka is made from non-GMO corn grown by Grembowicz Farm in North Clarendon, Vermont. Their vodka is twice distilled, bottled and labeled right in their barn in Windsor and the featured distillery at the event!