ChefandBeeVT

Hello VT Chefs and Foodies, I was curious if anyone knows of anyone producing Foie in Vermont. I've done tons of google searches but nothing comes up. If anyone knows of anyone please let me know, it would be greatly appreciated. I’m trying to save some time and money so I don’t need to buy geese and do it myself. Lol.

I agree 100% with this. I’ve tasted many in the last 5 years and have found that the taste differs substantially from county to county. I also make a batch of dandelion wine each year and found that the dandelions I picked in Franklin county, VT produce a better tasting wine than those picked in Chittenden county, VT. A bit off topic but it’s always interested me in tasting the difference in things that are grown or produced only a few short miles from one place to another.

Szechuan Peppercorn Encrusted Heritage Pork Tenderloin with a roasted corn and lime puree, caramelized onion foam, corn and oyster mushroom “succatash”, and popcorn

Hey all, I am trying to determine the best honey from Vermont. If you have any suggestions please let me know!

Hi all, I came across eGullet when listening to Life on the Line by Grant Achatz and decided to join. I have been a professional chef for over 15 years with ten of those years in a management position. I am currently in the planning process for my own restaurant and am joining mostly to get some tips and pointers as well as to connect with other chefs.