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!
What a delightful way to celebrate the last day of summer - a delicious four course dinner, some of the finest craft beers on the market, which have been paired with an amazing selection of savory dishes, topped off by a breathtaking view.Read More
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!
James Beard Foundation presents the Connecticut Farm Table Feast
On April 12, 2016 a stellar team of Nutmeg State chefs were invited to cook at the esteemed James Beard House in New York City. The CT chefs created a meal that was inspired by The Connecticut Farm Table Cookbook, a parting gift for guests at the end of the evening. Check out the full menu from the dinner below.
In the James Beard kitchen, featuring chefs from Arethusa Al Tavolo, Bar Sugo, Mill Street Bar and Table, South End, and Oyster Club.
Moments before the most wonderful feast! With good friend, Claudia Baudo, Founder of Klaus & Baudo SMACKAROONS.
What a delicious morning! I stopped by NBC Connecticut to do a cooking segment on their "Taste of Today." So much fun making a Honey Black Walnut Pie with Kerri-Lee! The Willow Bristol Double Tree by Hilton contributed the recipe for The Connecticut Farm Table Cookbook!
One Saturday, September 26, we had a wonderful time in the Celebrity Green Room at The Greenwich Wine + Food Festival discussing lots of food related things, including favorite ingredients, kitchen tools, and of course, cooking with my coauthor Christy Colasurdo, executive chef Erik Erlichson of Chez Vous Bistro, and editor Amy Levin-Epstein of Serendipity Magazine!
The Greenwich Wine + Food Festival is presented by Serendipity Magazine. Proceeds from this great event benefitted Paul Newman’s Hole in the Wall Gang Camp, which serves children with serious illnesses and their families, and Greenwich Parks & Recreations. To learn more about Paul Newman’s Hole in the Wall Gang Camp go to: www.holeinthewallgang.org.