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The Full Palette


Celebrate the harvest at Full Palette, southern Vermont’s premier farm-to-table food festival.
This two-day event unites a quintessential country farmer’s market with the culinary expertise of top chefs from Vermont and beyond.

Meet and greet local farmers, artisans and craftspeople in the Full Palette Pavilion. Learn new tricks directly from the pros during cooking demonstrations. Roll up your sleeves at one of the intimate, hands-on workshops. There’s something for every palate, including a Junior Iron Chef competition for aspiring chefs aged 12-18.

It’s all happening Labor Day weekend at the Full Palette.


Call 1-800-STRATTON (787-2886) with any questions.

Weekend Schedule

Saturday - August 30

10am-4pm Full Palette Pavilion
11:30am-2pm Junior Iron Chef
5:30-8pm Grand Family Barbeque

Sunday - August 31

8-10am Farm Breakfast
10am-4pm Full Palette Pavilion
Noon-4:30pm Workshops
7-10pm Vermont Craft Dinner

Book The Full Palette Online




Workshops

Better than traditional culinary workshops, at the Full Palette you’ll enjoy an intimate setting with the chefs as they provide personalized instruction. The focus is on using local, in season product in creative ways that highlight freshness and flavor. Summer never tasted so good. Proceeds of the workshop will benefit the Stratton Foundation.

Vermont Craft Dinner

Join the Stratton Mountain Club’s executive chefs at a farm-to-table dinner featuring craft beer from Vermont’s own Otter Creek Brewery. The meal itself is three courses of locavore cuisine, including duck and quail, expertly paired with a selection of brews from Otter Creek, Shed and Wolaver’s Organic.

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Farm Breakfast

Enjoy a buffet style farm breakfast Sunday morning. Refreshing and tasty selections will include farm egg and seasonal green quiche, French toast on Earth Sky Time bread, seasonal fruit compote, Green Mt. Creamery yogurt, GrandyOats granola, Stoney Point honey and summer root veggie “hash”.

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Grand Family Barbeque

Saturday, August 30 from 5:30 - 8pm bring the family together with a barbeque.

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Full Palette Pavilion

Introduce yourself to local farmers, bakers, cheese-makers, chocolatiers, craft brewers and distillers, woodcarvers, glassblowers and artists alike. They’ll all be here selling their wares and answering your questions.

Be a Pavilion Vendor - Click Here

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Junior Iron Chef

Calling all tweens and teens (12-18yrs), this is your chance to show off your creativity in the kitchen. Teams will be given a basket of mystery ingredients; it’s up to you to make it a meal. Complete with cooking stations and judges, the Junior Iron Chef challenge is a basket of fun. All equipment is provided.

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Workshop Descriptions

Sunday Workshop (3-4:30pm) - Wine & Vermont Cheese Presentation, along with a pairing and tasting with Ellen Ecker Ogden: This workshop is part local cheese primer and part wine tasting party. There are over forty artisan cheese makers in Vermont, yet where to start? Let Ellen Ecker Ogden, author of the Vermont Cheese Book, be your guide. Together, you will explore a Vermont cheese plate with samples from delicate soft cheese to hearty blue.  Learn how cheeses are made with behind-the-scenes stories and insights. Then, apply this knowledge to the art of wine and cheese pairing.
Price: $35* per person
*Does not include tax. This is a 21+ event.

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. 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. For more, visit her website: www.ellenogden.com



Sunday Workshop (Noon-2pm) - French Country Cooking with The Food of Southern Vermont Farms: Join Executive Chef Jean-Luc on a culinary journey inspired by boyhood visits to his grandmother’s kitchen in Central France. In this workshop, Chef Jean-Luc shares three special recipes and the stories that make them as meaningful as they are delicious. With hands-on demonstrations and thoughtful kitchen advice, you will come away from the workshop with all you need to bring a little bit of the French countryside into your own home.
Price: $35* per person
*Does not include tax. Age requirement is 12 and up.

Jean-Luc Matécat is a native Vermonter and son of a French chef. His earliest cooking memory is playing at his child-size kitchen at four years old. His father, Patrick, hooked a pasta maker to the side of the little kitchen counter and gave Jean-Luc some dough. Over the years however, his father warned, “Don’t become a chef. It’s long hours and hard work,” Jean-Luc recalled.

We’re happy he didn’t listen to that advice. After culinary school in California, Jean-Luc's career has taken him from Nantucket to northern Vermont to France. His style is clean, rustic, yet classically rooted with a focus on local produce and meats. Currently, he is the Executive Chef at the Inn at Weathersfield. The Inn is also known for its focus on sustainability, green practices, and innovatively delicious farm-to-table cuisine. 

Sunday Workshop (Noon-2pm) - The Science of Nutrition and Health: Learn how to harness the science of nutrition to improve your and your family’s health without sacrificing taste. The director of nutrition at Brigham and Women’s Hospital, Kathy McManus, M.S.,R.D. teams up with renown chef, author and educator Suvir Saran, to bring the passion of their combined knowledge and skill to your table. Nutrition education goes beyond the theoretical three cups of vegetables a day as Chef Saran shares some of his favorite techniques and recipes. To prove that nutritional cooking can be as pleasurable as it is healthful, a thoughtful wine pairing is on the menu. Expect to finish the workshop satisfied and inspired.
Price: $75* per person
*Does not include tax. This is a 18+ event.

Both Suvir and Kathy are faculty of the Healthy Kitchen’s Healthy Lives program conducted by Harvard School of Public Health and the Culinary Institute of America which to date has been attended by more than 3000 physicians throughout the United States. Kathy, a Teaching affiliate of Harvard Medical School, has presented her research nationally and internationally including China, Japan, Crete, Germany, Italy, Mexico and the United Kingdom.  http://www.healthykitchens.org



BWH Cooking Demonstration from BWH Public Affairs on Vimeo.

Sunday Workshop (Noon-2pm) - From Our Farms to Your Forks: Farmers’ markets are in full swing! This workshop is a celebration of the Vermont locavore way of life: cooking healthful, wholesome dishes with fresh, local ingredients. With the expert advice and guidance of Tracey Medeiros, author of the Dishing Up Vermont, explore cooking techniques that will bring new life to your dinner table. Tracey will share four of her favorite autumn dishes from The Vermont Farm Table Cookbook and The Connecticut Farm Table Cookbook. Book signing to follow.
Price: $35* per person
*Does not include tax.

Tracey Medeiros is a freelance food writer, food stylist, recipe developer and tester. She is a regular contributor to Edible Green Mountains Magazine and is the author of several cookbooks. Her third book, The Connecticut Farm Table Cookbook, is due out in 2015.

Celebration of a way of life – locally grown healthful


www.traceymedeiros.com

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