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“From the Kitchen” with Executive Chef, Josh Berry

It is said that every great chef has a great sandwich up his sleeve for times in need of comfort food, a great lunch addition or any casual get-together. Stowe Mountain Lodge’s Executive Chef, Josh Berry has several! One of his favorites, the Croque Monsieur, is the perfect addition to an après ski meal or any time that calls for a hearty snack! And it just so happens that this delicious concoction includes the three ingredients from the purveyors that we featured this year in our “From the Kitchen” video series: maple syrup from Green Mountain Maple Sugar, Cabot Clothbound  Cheddar Cheese from Jasper Hill Farms and fresh baked bread from Red Hen Bakery.

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Cranberry Cured Atlantic Salmonphoto

This would be a great hors d’oeuvres, or perfect for a first course for an autumn dinner. The salty salmon is foiled perfectly by the sweet, tangy lemon curd and additional cranberries. A crisp 2008 Matua vineyards, New Zealand Sauvignon Blanc will pair exceptionally well with this dish. 

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