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Farm to Table Dining at Stowe Mountain Lodge-Same As It Ever Was!

The appeal of farm-to-table cuisine nationwide is significant. However, as a Chef in Vermont, this is nothing new. We have been doing it  for years. Afterall, we are in “farm country”. 

 In more rural areas, I can see this being called a “movement” because of the change of products coming to markets and restaurants utilizing different ingredients.  In New England, we cherish the local ingredients when they are available and mourn them when they go.

 Some guests come to dine with us in June or July and are wondering why we do not use heirloom, native tomatoes.  In Northern Vermont our tomato season peaks during late August and early September. I will buy as many local tomatoes as I can and prepare them for the fall and winter season, then respect the ever-changing cycle of the seasons when they will return. 

 Here at  Stowe Mountain Lodge, I seek out dozens of local farmers, cheese makers, syrup makers, etc.  My menus are constantly changing because of these men and women tilling the land and harvesting their crops when the product is at its best.  My hope as a New England Chef is that this “farm to table movement” will evolve to something that is just common place for all.  We can achieve this by utilizing the foods of our region and respecting the season in which they are grown. Enjoy the rest of your summer!

 Summer Menu in Vermont

 

Chilled Pea Soup
Sweet Pea Puree | Soft Boiled Egg Local Grana Cream | Smoky Bacon


Gathered Green Salad
Blueberries | Grafton Farms Smoked Cheddar | Sunflower Seeds Preserved Lemon & Local Honey Vinaigrette  

 

Veal Duet
Boneless Loin & Pan Seared Sweetbreads
Truffled Cauliflower Puree | Swiss Chard |  Local Garlic Scapes
Lemon Glacage 

 

New England Blueberry Crostata
Lemon Zest | Oat & Brown Sugar Crumble
Vanilla Bean Ice Cream

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