shelburne farms

Good cheese is true love. I'm wading in a sea of cheesemakers, winemakers, brewers and fine food producers. In my right hand I'm holding my love, Sarah; in my left hand I'm holding Sarabande, another (not-so-secret) love of mine. Leave it to the Vermont Cheesemakers Festival to complicate the romantic lives of cheese-lovers, if just for a day. The second annual Vermont Cheesemakers Festival on July 25th at Shelburne Farms welcomed 50 artisan cheesemakers from Vermont and western Massachusetts to the shores of Lake Champlain. Twenty Vermont wineries and breweries and 15 artisan food producers balanced the ticket. Tasting seminars and a cooking demonstration by Sean Buchanan, renowned chef...
Approximately 300 hospitals across the country have pledged to improve the quality of food served in their institutions by incorporating healthy, sustainable foods into their patients' diets, reports the Chicago Tribune. Fearing drug-resistant pathogens, medical professionals have started advocating for the use of antibiotic-free meats in hospitals. Antibiotics that are used to treat people, like penicillin and tetracycline, are also given to healthy animals to speed their growth and to compensate for tightly packed living conditions, which can increase the spread of disease. Because increased exposure to antibiotics can lessen their effectiveness against disease, some hospitals,...
It's a snowy Christmas in Vermont with more of the white stuff on the way. Snow coverage is still a bit thin at the lower elevations but higher up there's plenty for skiing, riding, sledding and snowshoeing. A sleigh ride is the perfect way to get the whole family outside to enjoy the snow. Pull on your boots, grab Grandma and Baby Teddy and head out to: Shelburne Farms, 1611 Harbor Road, Shelburne Sleigh rides daily (except Christmas Day) through January 3. Meet at the Welcome Center. Call 802.985.8442 for information; ask about stargazing sleigh rides too. Mountain Valley Farm, 1719 Common Road, Waitsfield Horse-drawn sleigh rides are booked through Saturday, but there are openings from...
We've gathered a handful of easy hors d'oeuvre ideas from FarmPlate friends and staffers. They're not so much recipes as guides for turning what you might find in the fridge or pantry into tempting treats to serve when people stop by. Grilled Veggie Rolls That panini pan you got from Santa also works well for grilling sliced vegetables! Slice eggplant or zucchini about ½-inch thick, brush with olive oil and grill until cooked through. Let cool slightly, sprinkle with crumbled Vermont Creamery's goat's milk feta and a pinch of dried thyme. Roll up and secure with a toothpick. Ohpah! Spinach-Artichoke Dip Heat a little olive oil in a skillet and cook 1 pound washed and trimmed spinach or...
New Year’s Eve All of the restaurants above are also offering exceptional New Year’s Eve menus. Look them up, give them a call and make your reservations! Sit on the edge of a frozen waterfall this New Year’s Eve at Simon Pearce in Quechee and let Chef Joshua Duda tempt you with a special prix-fixe menu, including some unusual dishes like Pan-Roasted Wild Striped Bass served with a lemon fondue. Dinner will be served from 6 to 9:30 pm. Call 802.295.1470 to make a reservation. Hen of the Wood's menu is yet to be determined, but this Waterbury establishment will no doubt fill up quickly. The New Year's Eve menu will be planned just as it is every other night—the menus "always reflect the...
Amy Trubek, acclaimed author of Taste Of Place: A Cultural Journey into Terroir, presents ''From Deer Camp to CSA: Food and its Relationship to the Landscape'' on Saturday afternoon. A panel discussion, ''Why Good Food Matters,'' including Trubek, Goldstein and Jeff Roberts, director of the Vermont Institute of Artisan Cheese at UVM, concludes the conference. Breakout sessions feature Vermont farming from a global perspective; food and its relationship to the landscape; Vermont's artisan cheese industry; bread; and the cookbook as a literary genre. The conference is open to all. The $99 fee ($69 for students) includes the Friday evening and Saturday programs, continental breakfast...