Stowe Mountain Lodge Blog
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!
What's in Your Wedding Day Emergency Kit?! Stowe Mountain Lodge Shares Theirs!
What’s in your emergency kit?
On Wedding day, you can NEVER be too prepared! I’ve received requests for a shoe lace, a belt, a tie, a bobby pin, earring backs and just a spritz of hair spray! For most requests, I turn to my trusty wedding tool kit. Here’s the list of things that you will find if you are one of Stowe Mountain Lodge's lovely brides!