Green Mountain Culinary Escapes at Stratton Mountain Resort are great for those who love to cook or are looking to learn a new skill. In this escape, you will be working with pork as your protein.
Farmers Market Tour & Interactive Cooking $495*
*Does not include tax (6 people maximum)
Come and forage a local farmers market with our chefs and get inspired by cooking from local ingredients and food that is in season. Witness how our chefs navigate a farmers market in search of flavorful ingredients and demonstrate how to create a meal with these tasty finds.
Day One Evening
Participants arrive to meet chefs for inclusive hors de oeuvres and cocktail/beer/wine. Chefs will discuss the series of events for the next day and talk food.
Day Two Morning
Take a trip to a local farmers market with chefs to select and purchase fresh accompaniments for themed main ingredient. Upon return, chefs and participants will collaborate on what to create with the selected ingredients to finalize menu.
Day Two Early Evening
Chefs will present an interactive demonstration of the evening’s meal and then delegate preparation responsibility to each participant. Participants will then prepare their respective component of the dish. Upon completion of meal, all will dine together.
To book, call 1-800-STRATTON (787-2886)
Note: You must be 21+ to attend this escape.
Chef Jacob Ebel Bio
Jacob Ebel began his culinary journey at the age of 15, working through nearly every restaurant position until finding his home in the kitchen. An Indiana native, Ebel developed a passion for cooking sustainable American cuisine based on the rich agricultural surroundings and access to local ingredients. That passion compelled him to cook his way across the country, from Indiana, to California, to Colorado, to Alaska and currently Vermont. This diverse blend of regional influences has forged his culinary style into one focused on New American cuisine, rooted in French technique.
Before joining Stratton’s culinary team, Ebel worked as Executive Chef for Grande Denali, LLC in Denali National Park, AK. There he oversaw all culinary operations for two resorts which including the 5 star Alpenglow Restaurant. While there, he crafted menus focused on wild game and locally grown organic produce, as well as foraged native herbs and berries. Ebel’s prior experience also includes working as chef of Bistro Danielle in Lake Tahoe, NV, which received #1 ranking in the Lake Tahoe basin, and sous chef at the acclaimed Story Inn in Brown Co., IN.
Ebel took the reigns as Resort Executive Chef in late 2013. Under his guidance the resort delved into menus focused on locally grown ingredients, which has enabled a partnership with the Vermont Fresh Network. This effort is to not only support the local agriculture of southern Vermont, but highlight its year round quality products. He has also incorporated seasonal Farm to Table dinners into the resort’s culinary events lineup to showcase these items and the talents of the culinary team. Ebel and his team share a passion for participating in local and regional cooking competitions, with the common goal of putting Stratton Mountain Resort on the map as a culinary destination.
He received formal culinary education from Sullivan University’s National Center for Hospitality Studies in Louisville, KY, completed an apprenticeship and professional certification through the American Culinary Federation (ACF), and recently received designation as a Certified Food & Beverage Executive (CFBE) from the American Hotel & Lodging Association (AH&LA). He also maintains active memberships in the ACF, AH&LA Under 30 Gateway, and the James Beard Foundation.
Jacob can be contacted with any questions or comments regarding your culinary experience or our Food & Beverage operations at