Local Partners
Our menus are created around our local organic farmers’ specialties.
Michael speaks with farmers before the season to discuss his desires and to learn of any unique seasonal conditions.
The use of specials allows Michael to utilize other short lived delicacies.
Each Spring, Michael, his staff and family forage together to find wild ramps to be used in a variety of ways. Whenever possible, we use our own berries, rhubarb, grapes, herbs, tomatoes and flowers to complement the menu and decor.
At any given time, we are using products from about 30 different local farms on our menu.
Our relationship with world renowned wild edible expert/ foragers, Nova Kim and Les Hook (http://www.wildgourmetfood.com) make it possible for us to acquire local wild edibles such as mushrooms, sunchokes, watercress, ginger, and a multitude of other items! Nova and Les are the only certified mushroom foragers in the state of Vermont.
The Vermont Fresh Network has been essential in helping to create strong relationships with Vermont farmers and chefs, and we have taken full advantage of this special organization!
In Vermont, we have the best of both worlds…we have the opportunity to patronize our hard working, local neighbors, and at the same time, receiving access to the freshest, highest quality local product.
With that said, we do enjoy incorporating carefully selected imported ingredients (we love truffles!) for which there is no local substitute. We are extremely sensitive to our environment, and are careful to not abuse the gift of technology!
Nothing is better to us than opening a jar of pickled ramps in February to accompany some house made duck paté!
We use many items that have been preserved at their peak. In Vermont, to be sustainable, preservation is essential, & we want to be able to use its bounty year-long.
| We are grateful to all of our local partners: | |
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Arcana Farm |
Littlewood Farm |