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The Full Palette

Foodies and locavores unite at southern Vermont's premiere Farm-to-Table weekend! The Full Palette celebrates the tastes and techniques of farm-to-table with tastings, demos, workshops, food trucks, farmer's market, book signings and so much more.

Sunday, 9/1: Farm-to-Table Gala (view menu) - $99
NEW: Includes Tasting Tent Access!
$149 includes an exclusive wine tasting prior to dinner

Saturday, 8/31: Grand Cookout (view menu) - Adult $25, Child $10 (12 & under)
Enjoy the rich colors of harvest time with a feast of fresh fare, craft beer, fine wine.

Tasting Tent
Purveyors, authors, chefs and culinary experts share their wares and knowledge.
Here’s a sample of what you’ll find inside:
• Food Tasting • Bakery and Book Corner • Restaurant Sampling
• Wine and Distillery Tasting • Wild Gourmet Food • Demonstration Kitchen

Workshops - $50
So many options. So much to try. What will you choose?
• Bread Baking • Vermont Cheese • Wine & Food Pairing
 • Kitchen of Life with Laura Bushey
• Wild Gourmet Food • Sausage Making

Children's Workshops - $25
Mini Chef Competition

Weekend Highlights

• Food Trucks • Farmer’s Market • Scenic Gondola Rides • Labor Day Games • Giant Tent Sale

Call 1.800.STRATTON (787.2886) to book
(press option 8 to speak to a representative)

Weekend Schedule

Saturday - August 31

8-9am Breakfast (Bentley's, The Mill House and Double Diamond)
9:30-11:30am Workshops (choose one - descriptions below in the Instructor Bios):
Chef Amy Chamberlain from The Perfect Wife, Manchester, VT
Wild Gourmet Food with Nova Kim & Les Hook
Mini Chef Challenge
Chef Chani Hassian from Bentley's at the Inn at Stratton Mountain
Vermont Grill Stone with Martin and daughter Martina Hemm
9:30am-Noon South Londonderry Farmer's Market Visit & 
Demo/Tasting/Garden Tour 
at SoLo Farm & Table with Chef Wesley Genovart
10am-2pm Farmer's Market in the Village
Truck Crawl in the Parking Area (food trucks)
Noon-2pm Tasting Tent
Demo: Wild Gourmet Food and Chef Tom Bivins
Vermont Grill Stone with Martin and daughter Martina Hemm
La Oliva with Rodrigo Garcia
Strolling of the Heifers & 'Celebrating our Roots' Cookbook
Vermont Chevon
Misty Valley Books
Unreal Candy
Lunch Bundle
Long Trail Brewery
Harpoon Brewery
Northshire Brewery
2-4pm Workshops (choose one - descriptions below in the Instructor Bios)
'Glace a la Vanille' from Olive Branch Gourmet with Chef Jennifer Brenner
Juicing and Blending - Chef Laura Bushey
Brewing Ingredients in Food, Beer & Food Pairings with Dave Hartman (Long Trail's Head Brewer) Beer and Cheese Pairing with John Baker from Harpoon Brewery
4-6pm Tasting Tent
Mini Chef Challenge Awards
Juicing & Blending demonstration with Laura Bushey
Gringo Jacks - 
Serving locally made white gazpacho with a Gringo Jack's chip
Olive Branch Gourmet with Chef Jennifer Brenner
La Oliva with Rodrigo Garcia
Strolling of the Heifers & 'Celebrating our Roots' Cookbook
Vermont Chevon
Misty Valley Books
Unreal Candy - Serving their unreal healthy candy
Lunch Bundle
Long Trail Brewery
Harpoon Brewery
Northshire Brewery
*Workshop with Ellen Ecker Ogden & Sara Greenfield - Wine & Vermont Cheese Presentation, Pairing & Tasting
6:30-8:30pm Grand Cookout at the Main Base Lodge with music by Groovin'Dukes (Sponsored by Long Trail Brewery - giveaways, tastings & more!)

Sunday - September 1

8-9am Breakfast (Bentley's, The Mill House and Double Diamond)
9:30-11:30am Workshops (choose one - descriptions below in the Instructor Bios):
Irene Glazer - Breadbaking & Farm Tour from Cold Moon Farm, Jamaica, VT
Michel Bauman - Sausage making from Chantecleer Restaurant, East Dorset, VT
Breadmaking from Earth Sky Time
Energize your Body & Feed your Soul 
with Health Coach, Molly Brawer, and La Oliva's Chef, Rodrigo Garcia Laura Cianci - Homemade Italian meals (how-to) Making Ice Cider with Eleanor Leger, President of Eden Ice Cider Italian Wines with Michael Burke from Calmont Beverage
9:30am-1pm Tour of The Dorset Farmer's Market & Cooking Class "Making Savory Autumn Tarts" with Ellen Ecker Ogden at Brook Valley Test Kitchen in Manchester, VT
10am-2pm Farmer's Market in the Village
Truck Crawl in the Parking Area (food trucks)
2-4pm Tasting Tent
Demo: Chef Rogan Lechthaler from The Downtown Grocey, Okemo, VT
Earth Sky Time
La Oliva with Rodrigo Garcia Strolling of the Heifers & 'Celebrating our Roots' Cookbook Misty Valley Books Mini Chef Challenge Awards Unreal Candy Lunch Bundle Graze Long Trail Brewery Eden Ice Cider
5-6:30pm Wine Tasting at the Stratton Mountain Club
6:30-9:30pm Farm-to-Table Gala at the Stratton Mountain Club featuring:
Chef Amy Chamberlain
Chef Josh Kroner
Chef Tom Bivens
Chef Alex Shinn
Chef Kelly McNabb
Chef Kristen Matuscik

Chef Bios

Chef Alexander Shinn

Tropic born, California educated and European trained, Chef Shinn first started cooking as a way to pay for college. Quickly at home in the kitchen, he was soon working in restaurants along the California Central Coast, before returning to his Island Home, Virgin Gorda to take his first serious culinary position at the acclaimed Chez Bamboo. This experience confirmed his career choice, and he was soon attending the California Culinary Academy and gaining hands-on training in San Francisco's world-class restaurant scene.

After graduating in 1999, he moved to Europe for three years to further refine his skills, working at several restaurants before becoming head chef at a restaurant in Garmisch-Partinkirchen, a mountain resort town in Bavaria. After working his way up to Corporate Chef, he once again returned to Virgin Gorda to open the Restaurant at Leverick Bay, turning it into one of the countries best restaurants. He also created the Chefs Pantry, a top end deli and provisioning grocery store tailored to the mega yacht industry. He joined the Royal Isabela opening team in 2011 and brought his many experiences to creating La Casa's farm-to-table cuisine, setting up the 700 acre organic farms and extensive wine and bar programs.

Looking for a good place to raise his family, he came to Southern Vermont in 2012 and accepted the Executive Chef position at the Stratton Mountain Club. He brings to the Club his Farm to Table experience and passion for fresh organic foods.

Chef Amy Chamberlain

From the age of fourteen, I was comfortable cooking.  The chocolate chip cookie company that my friend, Randi, and I ran throughout the summer of 1982 not only kept us out of trouble, but brought us each a whopping $11.00 per week.  By the age of sixteen I was cooking at a local breakfast place and I was applying to culinary schools soon after my second year of college began.

I chose New England Culinary Institute for its small student-teacher ratio and its proximity to my hometown of Manchester, Vermont.  I did well there and quickly absorbed as much as I could from the great chefs that I worked for in New England and Aspen, Colorado.  Three of the largest influences on my style were Mark Gaier and Clark Frasier of Arrow’s in Ogunquit, Maine and Alex Kim, for whom I was sous chef at Syzygy in Aspen, Colorado.

In 1996 I became chef of my own place, The Perfect Wife Restaurant and Tavern. This was an incredibly exciting opportunity for me to “drive the bus” and create a style of cooking that I could call my own. I have labeled my style of cooking as “freestyle” as I like to start with classic dishes and twist them just a bit. I am a member of the Vermont Fresh Network and am a firm supporter of local agriculture and locally produced foods. This is reflected in my menus, which change with the seasons. The Perfect Wife Dining Room focuses on fine dining, serving entrees like Sesame Crusted Yellowfin Tuna, the most delicious Crab Cakes you've ever tasted, and Grilled Filet Mignon with Roasted Garlic, Oyster Mushroom and Guinness Stout Demi Glace. 

The Perfect Wife Tavern is a popular gathering place serving out-of-the-ordinary favorites such as Cajun Popcorn (beer battered crawfish tails) and home-style comfort foods including Chicken Pot Pie and Vermont’s own Boyden Farm Beef Burgers. Live music on the weekends is also a big draw in the tavern. We are huge supporters of local live music and are one of the only places in the area to offer great live music on a regular basis. The Perfect Wife is also one of the area’s premiere caterers, hosting events at the restaurant and cooking for groups of up to 275 off premise. In addition, The Perfect Wife has just been chosen as the exclusive non-wedding events caterer at Hildene, The Lincoln Family Home, here in Manchester.

And what’s a chef bio without a little name dropping? I have had the pleasure of appearing five times on the Food Network, including a Thanksgiving special with Sara Moulton taped here in Manchester in 2002, and two victories on “Ready, Set, Cook!”  I was also chosen to represent the state and the USA in Dijon, France in July of 2009 at the 4/14 Festival of Music and Food.  I was among a great line-up of American Chef’s including Bill Yosses, the White House pastry chef.  It was an honor and a spectacular experience. More recently, I was chosen by the Vermont Chamber of Commerce as Vermont’s Chef of the Year.

Aside from running the Perfect Wife, I am raising my son, Duncan, an avid soccer player, hockey star and short stop.  And he can beat me down the mountain on skis or a snowboard.  Duncan has an interest in cooking, but he can’t wait to be a bus boy.  Lucky me!

I stay very busy with the community as well. The Perfect Wife sponsors many charitable events in Manchester and I often donate my time to raise money for local non-profit groups and to increase awareness of the importance of eating locally grown foods. Vermont has so much to offer. I feel it is important to support our neighbors and cultivate a strong economy so that living in this gorgeous land is profitable and enjoyable for all of us.

Saturday Workshop (9:30-11:30am) - Demo of Turkey Schnitzel with lemon sage beurre blanc and Maple Panna Cotta with fresh berries

Chef Chani Hassan

Chani Hassan moved to Southern Vermont from New York City where he attended SAS Business School. Homesick for the flavors of his native Casablanca he began to cook and eventually abandoned business school and started to work in Italian and Mediterranean restaurants in New York. Chani has worked at Lombardo’s Restaurant in Albany, NY and Montcalm Restaurant in Lake George New York.

Chani opened his own restaurant, The Harvest Grill in Manchester Vermont and has worked as the Head Chef at both Mulberry Street and Mulligans in the Manchester area.

Chani is inspired by understanding the soul of great Moroccan and Mediterranean cuisine. He is a self-taught chef with soul and a passion for food.

Saturday Workshop (9:30-11:30am) - Chef Chani will introduce us to the techniques and flavors of some of his favorite Mediterranean cuisine. Lamb lollipops with apricot mint glaze, Romaine salad with crisp fennel, oranges, olives and rosewater carrot dressing, Chicken kebabs over vegetable couscous royal and Stuffed dates with almond paste covered in honey and sesame seeds.

Chef Jennifer Brenner

Chef Jennifer graduated with distinguished honors from the French Culinary Institute in New York City and soon began Olive Branch Gourmet in 2002.  After having worked in restaurant kitchens pre and post culinary school, Chef Jen was eager to start her own business using the experience and knowledge of cooking for over 25 years.  Cooking has always been a passion since her childhood days of preparing family dinners with her mother.  Nowadays, Chef Jen is teaching culinary skills and that same passion for food to her own two children!

The Olive Branch Gourmet prides its business on always using fresh local Vermont ingredients and can accommodate any culinary restrictions or cravings.  Dairy, produce, meats & pantry essentials such as honey, maple syrup & flour from local farms are an integral part of the menu. 

Olive Branch Gourmet catering proudly serves Southern Vermont in towns such as Stratton, Londonderry, Grafton, Peru, Landgrove, Manchester, Dorset, Shrewsbury, Rutland, Arlington & Danby and supports the VT Fresh Network & Rutland Area Farm & Food link as well as other farm-to-table organizations.  

Saturday Workshop (2-4pm) 'Glace a la Vanille' - frozen French vanilla custard, demonstrating the procedure & history of ice cream and important factors to making custard. Tasting of custard with her homemade snicker-doodle & ginger snap cookies.

Saturday Tent Tasting (4-6pm) - serving a tasting of her 3-layered
 BBQ of pulled pork with VT maple baked beans & crunchy fall slaw of apples, fennel and cabbage. 

Chef Josh Kroner

In June of 2003, after several successful years in its original West Hurley location, Terrapin Restaurant moved to its current location in historic, Rhinebeck, New York. Now it is housed in Rhinebeck’s beautifully renovated “First Baptist Church,” built in 1825. The restaurant provides guests with a dramatic atmosphere and uniquely elegant ambiance, making a truly memorable dining experience. Chef/owner Josh Kroner continues to delight diners with his unique style of New American cooking, blending a classical French approach with the influences of Asia, Italy, and the American Southwest.

Chef Kroner’s strong connection to food and a childhood spent in and around the restaurant industry ultimately shaped his career. After earning a Bachelor of Science in Architectural Engineering from the University of Colorado in Boulder and a brief period working in this field, Chef Kroner came to the realization that he had a true calling, and it was in the business of food. He then attended the French Culinary Institute in Manhattan, New York, where he later became an instructor. He has also worked under the tutelage of such notable chefs as Emeril Lagasse at the Food Network and Bobby Flay at Manhattan’s famed Mesa Grill.

Over the past fourteen years, Terrapin’s success, both commercial and critical has continued to grow. The restaurant has earned numerous awards including “Best Restaurant” in the Hudson Valley by Chronogram Magazine; “Best Appetizer” and “Best Restaurant in Dutchess County” by Hudson Valley Magazine and the Wine Spectator’s Award of Excellence for several years running. Terrapin has also earned a Zagat rating of 27 for food and 26 for service.

Bonus Points: Check out the full story of Chef Kroner in this article from The Huffington Post

"I had the pleasure of talking to Chef Josh Kroner of Terrapin Restaurant in New York's Hudson Valley. He says that when he first moved to the Valley the "idea of using local products was almost foreign" and that most restaurants "had no connection to local farms." But Kroner has had the opportunity over the last decade to develop relationships with farmers and farmers' market and highlight the flavors of food that is grown locally."

Chef Kelly McNabb

Kelly began her culinary career learning the trade at the celebrated La Varenne Ecole du Cuisine, located in Paris. She assisted in the development and testing of recipes for four cookbooks for the schools owner, Anne Willan.

After La Varenne, Kelly continued to work throughout Europe, honing her culinary skills by working as a private chef to prominent clients in Paris, London, Moscow, Gstaad, including serving as personal chef for the British Foreign Minister in Paris. She also worked at Paris's famous Fauchon Gourmet Emporium as a Pastry Chef and while in Switzerland co-authored The Gstaad-Sannenland Cookbook, a regional culinary guide to the area. In Russia, Kelly was involved in the development and opening of two exclusive restaurants in the center of Moscow.

Upon returning to the United States, Kelly worked in New York for the Television Food Network, cooked at the famous "21" Club, and assisted with the creation and production of The Dean & Deluca Cookbook.

Kelly has worked with Wellness in the Schools where she developed vegetarian recipes for instructional programs educating hundreds of public school children on the benefits of healthy eating and a healthy lifestyle.

Kelly moved to Vermont in 2012 and joined Stratton Mountain Resort as Director of Food and Beverage in April 2013. She continues to develop her culinary skills and is committed to the creation and instruction of local, organic and seasonal foods to nourish her clients.

Chef Kristin Matuscik

Resort Executive Chef Kristen Matuscik

Kristen has been with Stratton for over 10 years, most recently taking on the position of Resort Executive Chef in early 2012. Born in Massachusetts, she split her childhood time between her family’s 90 acre farm and smaller city living, gaining deep roots in New England’s farming heritage and city savvy. She attended vocational culinary school from age 13 on and earned multiple full scholarship offers, as well as the silver medal for culinary students in the state. After school she started her career as Director of Food Services for Emeritus corp., before pulling up roots and heading off into the Green Mountains.

She settled at Stratton, where she got her start here as Sous Chef for the Stratton Mtn. Inn, moving up to the Executive Chef of the hotel property shortly thereafter. She took her knowledge of the industry and applied it as the Food and Beverage Purchaser for a few years before taking on the Executive Chef role for the resort most recently. 

Chef Laura Bushey

Laura Bushey received her certification as a Health Educator from the world renowned Hippocrates Health Institute in West Palm Beach, FL and holds a Master’s Degree in Education from Manhattanville College. She is a personal holistic chef specializing in raw and living foods.

Laura has combined her passion and expertise to create Kitchen of Life, a much needed in-home service providing individuals the knowledge and tools to overcome the symptoms of illness, injury and disease. Due to a personal experience with an unexpected illness, Laura is intimately familiar with the slow progression of healing and the multitude of challenges faced with overcoming it. Amongst the myriad of overwhelming and conflicting information, Laura hopes to provide a thorough and complete education tailored to the health and comfort level of the individual. She strives to inspire others to help themselves as she continues to do so for herself.

“Without our health, we have nothing.”

Saturday Demo (4-6pm)To demonstrate the difference between "juicing" and "blending" of fruits and vegetables, explain the distinction between the two while providing the contrasted health benefits.  Please come and enjoy a Kitchen of Life "juice-tasting"!

Chef Michel Bauman

Chef Michel Bauman hails from Basel, Switzerland where he first began his formal training in the kitchen of the famed Euler Hotel. He traveled through his young adulthood working throughout Holland (Palace Hotel), Bermuda (Princess Hotel), Zurich (Dodler Hotel), and Puerto Rico (Chalet Suisse Restaurant).

After much travelling, Chef Michel purchased the Chanticleer Restaurant where he has received raving accolades from the likes of Bon Appetit, Boston Globe, Yankee Magazine, The New York Times. Located in the heart of Vermont's lush Green Mountains, The Chantecleer Restaurant has long been recognized as one of the stars of the local dining scene. Set inside a remodeled dairy barn with a majestic stone fireplace, the Chantecleer provides a romantic atmosphere unlike any other restaurant in the area. It is the perfect place for a special occasion or just a night out.

Chef Michel’s cuisine is a perfect marriage of European sophistication and fresh American ideas. For the last 25 years he has delighted patrons with perennial favorites such as escargot with hazelnut butter, whole dover sole with capers and lemon and succulent rack of lamb. Alongside these classics one can find creative fresh fish and game offerings. Make sure you save room for a creative palette of homemade dessert offerings from our pastry chef. From a perfectly prepared créme brulée to a decadent Basel torte, you are sure to find something sinful to finish the perfect meal.  

Other notable mentions for Michel include being nominated (top 1%) of the total Chef’s the States to be in the Best Chef America, culinary benchmark book, 1st edition, featured as the co-host of Girls Night Out Cooking Show, and as the host of the Cooking with Michel television program. He has co-chaired Fundraising for GNAT-TV for over ten years and has been celebrated Guest Chef at a private cooking school in Rochester, NY.

Sunday Sausage Making Workshop (9:30-11:30am) - Chef Michele Bauman of the Chanticleer Restaurant will be sharing his passion for artisanal sausage making with a variety of locally grown meats such as: chicken sausage, pork sausage, beef sausage, and breakfast sausage- all seasoned differently with Vermont grown herbs and flavors. He will walk the aspiring home chef through the process of grinding meats and encasing them into sausage, so that participants can use this culinary skill at home. Once the sausages are prepared, Chef Michele will apply his culinary creativity to prepare entrees with a variety of Autumnal stewed apples, white cabbages, and other seasonal fare. Each participant of this workshop will have the joy in tasting and enjoying the flavorful results!

Chef Rogan Lechthaler

Chef Rogan Lechthaler is as creative in the kitchen as he is adept on skis. Over 12 years, the Weston, Vermont native has honed his eclectic culinary skills everywhere from Boston to Mississippi and now specializes in using local, seasonal ingredients at his inaugural casual fine-dining eatery—The Downtown Grocery in Ludlow, VT, near Okemo Mountain.

The chef makes his own pastas, sources fresh, sustainable seafood and cures his own meats, filling the restaurant’s chalkboard menu with imaginative nightly specials. His seasonal, regional cooking has been featured in Outside magazine, SKI, Vermont Life, at an Ambassador’s Dinner in D.C., on Boston’s NBC affiliate and he was chosen to cook with five other top Vermont chefs at New York’s James Beard House in March of 2010.

Sunday Tasting Tent (2-4pm) - Demo with Chef Rogan Lechthaler

Chef Tom Bivins

Chef Tom Bivins translates his love of Vermont’s local farms, seasonal produce, artisan cheeses and wild foods into recipes and menus based on freshness, flavor and inventiveness. Now, the 2011 Vermont Chamber of Commerce Chef of the Year brings his passion to Crop Bistro & Brewery in Stowe.

A native of Louisiana, Chef Tom arrived in Vermont in 1990 to attend the New England Culinary Institute. After graduation, he became chef for the Inn at Shelburne Farms in 1993. In 1997, he opened The Pitcher Inn in Warren and served as Executive Chef; during his tenure, The Pitcher Inn received the prestigious Relais et Chateaux designation. He then became Executive Chef at The Old Tavern in Grafton. He joined the education team at New England Culinary Institute in 2003 and served as Executive Chef from 2004 to 2011.

His passion for seasonality has been showcased at The James Beard Foundation, the Epcot Center Festival of Food and Wine at Disney World and the Smithsonian Institution’s Food Culture USA, where he highlighted wild foods along with Les Hook and Nova Kim of Wild Gourmet Foods of Vermont. In 2006 and again in 2008, he was a delegate to the international slow food gathering, Terre Madre, in Turin, Italy.

He is currently board chairman of Vermont Fresh Network, an organization committed to fostering relationships between farmers and chefs. He’s also a member of the Chefs CollaborativeSlow Food USA and a past Vermont Chapter chair of the American Institute of Wine and Food. He is a founding board member of the Gay and Lesbian Fund of Vermont, and currently serves on the Scholarship Committee of the New England Culinary Institute.

Chef Wesley Genovart

Wesley is originally from Spain and he has worked in a handful of some of the most acclaimed kitchens throughout the world. Most recently he was the Chef of Degustation Restaurant in New York’s East Village. It was there that he garnered much press and accolades, including 2 stars from the New York Times, 4 stars from NY Magazine, voted the best restaurant in Zagat in the East Village as well as best small plates restaurant in NYC among many others. His food pulls from his Mediterranean roots while using modern techniques and he is thrilled for the opportunity to utilize the wonderful local ingredients that Vermont has to offer.

Chloe was raised in the area, met Wesley working as a waitress while he a cook in 2001. Together they have lived and traveled extensively throughout Europe spending any free time that they had together experiencing different cultures and tasting the food of many different regions. Chloe opened Degustation with Wesley, building the wine program, and running the dining room. Most recently she was the Maitre D’ at Thomas Keller’s Per Se Restaurant in NYC where in 2011 was awarded best service in the country by the James Beard Foundation. 

With their son Rafael, Wesley and Chloe have created a restaurant, SoLo, that is much more than a business or even an eating establishment. It is a personal expression of our life experiences, passions and commitments to the industry. 

Earth Sky Time

Earth Sky Time is a small organic farm and wood fired bakery in Manchester, Vermont owned & operated by Bonnie and Oliver Levis. The farm is part of an amazing community of friends, interns, CSA members, and local eaters.

We've been baking bread at Earth Sky Time for almost 5 years. It started with a bread share as part of our CSA and it quickly evolved into baking for farmers markets. It wasn't until 2011 when we built our wood burning Llopis Oven that our bread started to resemble the bread we were dreaming of. Since then it has gotten better and better. We now supply bread to more than a dozen stores and some of the finest restaurants in the area.

Our bread flour is is milled by Munerie Millanaise in quebec from 100% certified organic wheat. All our doughs are naturally leavened and slowly fermented to build deep complex flavor and excellent keeping quality.

As we keep learning, we keep gaining respect for the subtle magic of bread. Throughout, we have been blessed with amazing friends who have shared in the journey, working hard and savoring the tangible reward of feeding south-western Vermont handmade, wholesome, organically grown, crusty delicious fresh bread.

The Basics of Artisanal Bread Making, with Earth Sky Time’s Oliver & Bonnie Levis

Learn the different stages of the bread making process from start to completion.  Oliver will walk you through the entire dough handling process – mixing, shaping, fermentation, and also no-knead types.  Be introduced to the different types of grains and also European styles of bread.  You will have an opportunity for hands-on instruction and also a tasting of Earth Sky Time’s incredible selection of breads.  That’s not all!  Oliver will send you on your way with your own take-home starter ingredients.  

Time: Workshop 9:30-11:30 a.m. at Stratton Venue 

Author Ellen Ogden

Ellen Ecker Ogden is a Vermont food and garden writer, four-time cookbook author and co-founder of The Cook’s Garden, a seed company specializing in vegetables, herbs and edible flowers for cooks. She lectures on The Art of Growing Food, based on her most recent book The Complete Kitchen Garden, featuring garden designs and recipes for cooks who love to garden.

Ellen’s articles and kitchen garden designs have been featured in national magazines, including Country Living, Organic Gardening, Eating Well, Better Homes and Gardens, , Martha Stewart Living, The Boston Globe and The New York Times. She has been a guest on PBS’ Victory Garden as well as HGTV Garden Smarts as the Baroness of Basil. To read more, please visit her website: www.ellenogden.com

Saturday Workshop (4-6pm) - Ellen Ecker Ogden & Sara Greenfield have a wine & Vermont Cheese Presentation, along with a pairing and tasting.
There are over forty artisan cheese makers in Vermont, and for cheese lovers this is quite exciting. But where do you start? In this tasting workshop, Ellen Ecker Ogden, author of The Vermont Cheese Book will take you step by step to tasting a Vermont cheese plate, from soft fresh cheese to a hearty blue. Accompanied by wines, with sommelier Sara Greenfield, you will learn about how cheese is made, and see behind the scenes stories of cheese makers as well as understand how to pair with wine to make your elevate your experience. 
Sunday Workshop Tour (9:30am-1pm) - Tour of The Dorset Farmer's Market & Demo/Tasting of making "Autumn Tarts" with Ellen Ecker Ogden.
In this cooking class, participants will learn how to make a savory tart, seasoned with sweet fall vegetables infused with fresh herbs baked in a healthy pie crust can create a meal fit for a king - without the blackbirds. Participants will learn two recipes: Caramelized Onion Tart and Roasted Vegetable with Tapenade, with tasting samples.

Irene Glazer

Irene Glazer, Cold Moon Farm founder, has always desired to create a beautiful and sustainable environment for her family and her friends. Farm life was always her dream, and for her "retirement" she decided to get busy building an ecotourism resort to help teach others the great way of living life with intention. Cooking is her lifelong passion and with the freshest ingredients, Irene enjoys creating a healthy lifestyle for herself, her family and her Farm Guests.

Sunday Breadbaking Workshop (9:30-11:30am)Buying bread is such a huge expense. And most of the time, it's not as good as it should be, as it usually contains preservatives, GMOs, and excess sugars. Learn how to make crusty, delicious, and healthy breads and boules with Irene Glazer at Cold Moon Farm's Test Kitchen in Jamaica, Vermont. With an easy master recipe, even those with the busiest lifestyle, will discover how easy it is to make your own breads- the way you like it. After the workshop, The Full Palette guests will be given a full tour of Cold Moon Farm, that boast gorgeous cooking gardens, a full heard of goats, pigs, chickens, and an outdoor property that paints a gorgeous Vermont Valley landscape (Shuttle Leaving Stratton meets at 9:00am).

Jason Mayville

Born in UP-State NY, lived and worked in Las Vegas for over seven years were I was trained at the National Bartenders School of Mixology, and have attended numerous trainings from Master Mixologist’s at Southern Wine and Spirits. I was the Bar Manager at AquaKnox in the Venetian Resort and was a Special Events Manager for the TAO Group in both the Venetian and Palazzo Resort. I relocated to Stratton Mountain Resort in December of 2010 to Manage Grizzly’s and now oversee the Bar Operation’s for the resort. 

Chef Laura Cianci

Laura Cianci was born in Italy were she learned about food. She moved to the States to attend college with a major in business marketing. While studing she got her first sous chef job in new jersey. After working  for 8 years she decided to open her 1st restaurant in Montclair, NJ. After a very successful start she expended her operation to other locations in Millburn, South Orange and Upper Montclair. She was in charge of all area of operations. Responsible for the start up of all new restaurants. She supervised, recruited and trained her employees. She was responsible of the menu creation, customer service, special events, development and quality assurance.

After 25 years in the Food and Beverage Industry she decided to step back so she sold her restaurants in New Jersey and moved to Vt to live a more peaceful and relaxed life.

Sunday, September 1: 9:30-11:30am - Homemade Italian meals (in Rising Bear 134)

How to make homemade Ravioli with Spinach and Ricotta in a fresh Tomato and Basil Sauce and homemade spinach Fettuccine with Prosciutto and Peas in a light Cream Sauce.

Chef Martin and Martina Hemm

Martin, along with his wife Marsha, previously owned the Vermont Marble Company in Proctor, Vermont, where they also started their business, The Vermont Country Grillstone. Martin, a German native, had traveled extensively through Europe, Africa, and Asia, before coming to Vermont twenty years ago. The Vermont Country Grillstone was born out of his love for food and his experiments to bring a natural smokey flavor to international ingredients that are usually difficult to grill; eventually turned his attention to the idea of flat stone grilling.

His daughter Martina Hemm lives and works in Berlin, Germany, where she is an editor and photo director of an online magazine. An accomplished photographer and well-known food blogger from 2008-2011, her work and recipes have been featured in international magazines and blogs. Having lived in Madrid, Mallorca, Munich, Frankfurt, and Berlin she has an international take on food trends; and credits her parents with her voracious appetite for travel and food.

Vermont Country Grillstone can be found at: Whole Foods in several regions, Stonewall Kitchens, Orvis Flagship Store, The Meat House, Cabot Cheese Shops, Groupon Goods, Amazon, and Vermontcountrygrillstone.com

Saturday Workshop (9:30-11:30am)Watch as Martin & Martina Hemm demonstrate how to cook breakfast & other hard-to-grill items on the Vermont Country Grillstone.   Martin will also show you how to cook the Top 5 Most Difficult Items to Grill!

Topics include: Healthy Grilling, Flat surface for difficult grilling, Natural Stone, Benefits of Porous Surface Grilling, Marinades.

Saturday Tasting Tent (Noon-2pm) - a taste of healthy grilling and improved flavors. 

Nova Kim & Les Hook

With summer comes a whole host of wild edibles and mushrooms frequently overlooked. Join in a Wild Food Discussion covering plants from "out your back door" to plants deep in the woods including three that offer up a chocolate flavor. Nova and her partner Les bring their wealth of forest resources in the Northeast, South and Rocky Mountains. Long-time gatherers and spirited educators, whether at the Smithsonian, Terra Madre, Italy, or Vermont's various educational institutions. Featured in numerous books and articles including the NY Times Magazine, NY Times, New York Magazine, Village Voice, Green Living Journal, Yankee, Vermont Life and others.

Listen to their interviews: 
NPR's Splendid Table
VPR's Vermont Edition 

Rodrigo Garcia

Rodrigo Garcia, an Argentinian chef, who most recently worked in Spain and Greece, moved to Vermont in 2011.

Upon arriving, Rodrigo immediately began searching for good quality olive oils, essential for his Mediterranean cooking. His search ended as soon as he met Paul Hatz. Paul imports his family’s high quality extra virgin olive oils from Greece, as well as other fine Greek goods like olives and cheeses.

Last summer, Rodrigo and Paul, now good friends, partnered up to create La Oliva in Vermont.

La Oliva brings authentic, high quality Greek products and Rodrigo’s prepared Mediterranean specialties to several local farmers markets and festivals. At the Ludlow, Manchester, and West River Farmers Markets, Rodrigo serves up dips like Kalamata Olive Tapenade, Tzatziki (made with local goat’s milk yogurt), ‘Greek-style’ Pesto, Split Pea and Mint ‘Hummus,’ as well as Mediterranean spice mixes, infused olive oils, and different varieties of marinated Greek olives. 

Saturday Tent Tasting (Noon-2pm & 4-6pm) - serving a taste of his Greek products and Mediterranean specialties in all three tasting tents.

Sunday Workshop (9:30-11:30am)Energize your Body and Feed your Soul - A Creative Approach to Healthy Eating and Cooking with Health Coach, Molly Brawer, and La Oliva's Chef, Rodrigo Garcia.

A combined workshop of Molly Brawer's work in health/nutrition, and Rodrigo's expertise in cooking -- covering concepts such as what are whole foods and why they're important; understanding blood sugar, sweet cravings, food and energy; how to creatively prepare meals that satisfy while keeping you energized.

Sunday Tasting Tent (2-4pm) - serving a taste of his Greek products and Mediterranean specialties. 

Sommelier Sara Greenfield

Sara Greenfield has been living in New York City for the past ten years and worked in every aspect of wine. While completing the WSET Advanced Certificate she managed a wine shop, worked with importers and distributers, and represented small vineyards in the city. Last year she traveled to South Africa to make wine for Noble Hill Wine Estate and began working as a Sommelier. In addition to work in the wine world she has a dance company that tours internationally and performs in New York.

Saturday Workshop (4-6pm) - Ellen Ecker Ogden & Sara Greenfield have a wine & Vermont Cheese Presentation along with a pairing and tasting.

There are over forty artisan cheese makers in Vermont, and for cheese lovers this is quite exciting. But where do you start? In this tasting workshop, Ellen Ecker Ogden, author of The Vermont Cheese Book will take you step by step to tasting a Vermont cheese plate, from soft fresh cheese to a hearty blue. Accompanied by wines, with sommelier Sara Greenfield, you will learn about how cheese is made, and see behind the scenes stories of cheese makers as well as understand how to pair with wine to make your elevate your experience. 

Twin Valley Iron Chef

Teens and Tweens are invited to join the award winning Twin Valley Jr Iron Chef Team to cook a recipe from their 2013 Jr Iron Chef Finals. The 11 time state champion Twin Valley Jr Iron Chef youth coaches will work side by side with the participants to ensure a winning dish and lot’s of fun!

Participants divide into age groups, 10-13 and 14-18 for the 9:30-11:30 workshop.

There’s lunch and a swim at the Stratton Mountain Sports center between 12-1:30pm. Space is limited, so we encourage advance registration.

There will be an awards ceremony for the participants at  4pm in the Tasting Tent.

About Jr Iron Chef VT
Jr Iron Chef VT is a statewide competition for middle and high school students that highlights local agriculture, promotes the culinary arts, and raises awareness about the complexity of our school food systems.

Jr Iron Chef VT empowers students to take the lead on solving complex problems of underfunded school meal programs and the lack of access to fresh fruits and vegetables for many children in the state. The student chefs have a unique opportunity to find creative solutions in partnership with local chefs and farmers, school food service professionals, and teachers.

Beer & Wine Workshops

Long Trail Brewing - Dave Hartman (Long Trail's Head Brewer) will teach a Workshop Saturday 2-4pm on Using Brewing Ingredients in Food with Beer and Food Pairings.

Harpoon Brewery - John Baker from Harpoon Brewery will teach a Workshop Saturday 2-4pm on Beer and Cheese Pairing featuring Cheese from Vermont Farmstead Cheese Company.

Eden Ice Cider – Eleanor Leger (the President of Eden Ice Cider) will teach a Workshop Sunday 9:30-11:30am about Making Ice Cider.

Calmont Beverage – Michael Burke from Calmont will teach a Workshop/Tasting Saturday 9:30-11:30am on Italian Wines, featuring Ten Wines.

  Vendors & Purveyors   
Edible Green Mountains
Plymouth Cheese Company
Pine Hollow Farm
VT Quince
Brook Valley Appliance
Castleton Crackers
Earth Sky Time
Olive Branch Gourmet
VT Quail
Eden Ice Cider
Calmont Beverage
Strong Roots Catering
 Vermont Butter & Cheese Creamery
Vermont Farmstead Cheese Company
Vermont Fresh Network
Vermont Fresh Pasta - Proctorsville
La Oliva
Gringo Jacks
Strolling of the Heifers & 'Celebrating our Roots' Cookbook
Savage Forest Farm
Long Trail
Table Top Spreads
Cold Moon Farm
Keep It Real Organics
Vermont Chevon
Misty Valley Books
Unreal Candy
Lunch Bundle
VT Hollow Vegan Chocolate
Black Goat Country Store
Vermont Country Grillstone
Northshire Brewery
Perfect Balance
TreTap Beverages