Tag Archives: Vermont

Outtakes from a Cheese Shoot

Standard

Just finished up the images for the product catalog for Cellars at Jasper Hill. Which coincided with the Vermont cheese article I shot for the Spring 2015 IMAGE Magazine featuring them along with two other cheese makers; Twig Farm and Lazy Lady.

9 hours of straight cheesin’. Huge thanks to Molly Browne (@theunsinkablemkb) for the recommendation, food styling, and social media shoutouts; Zoe Brickley for creative direction and discerning eye; and the entire Jasper team for being such good sports.

Here are a few of the “out-takes”. You can see the full article on page 51 of the online issue.

DSC_1453

A bulliten board of blue ribbons, awards include Bayley Hazen Blue which won best unpasteurized cheese at the 2014 World Cheese Awards in London and Winnimere won Best in Show at the American Cheese Society Conference of 2013 in Wisconsin.

DSC_1428 DSC_1474 DSC_1493 DSC_1506 DSC_1545 DSC_1550 DSC_1555 DSC_1561 DSC_1621 DSC_1655

jasperhill_uniformjaspersetupDSC_1716

Photo Friday: Waterbury, Vermont

Standard

Usually while traveling, I want to find the secret spots, go where the locals go. I don’t want to be a tourist I want to be a traveler.

Autumn in New England is a time to cast those pretensions aside. It is a time to load up on maple candies and cheese samples, take long drives and guzzle apple cider like all the guidebooks advise.

Those of us that live up here call it “Foliage Season” and we all partake when the leaves start turning those fiery reds and oranges. Droves of cars make their way north to admire the scenery, the sidewalks fill with herds of pedestrians shopping for some small town swag.

Waterbury, Vermont is always on my autumn agenda so Sarah and I set out for a good old fashioned, north country day trip.

Image

Image

Image

Image

Image

Image

If you are looking for a one stop shop for all of Vermont’s finest staples, this would be the place.

What to do:

The factory tours and tastings at Cold Hollow Cider Mill, Ben and Jerry’s Ice Cream Factory, Cabot Creamery, and Lake Champlain Chocolates.

Where to Eat:

The Prohibition Pig for “smoked meat and libations”. Wash that brisket and burger down with restoration-style cocktails such as the Throw the Horns- Rittenhouse Rye, Sandeman Madeirda, Marischino, grapefruit.

Image

The Alchemist Brewery for a Heady Topper, the double IPA that was ranked No. 1 beer in the world on BeerAdvocate.com.

Where to stay:

Moose Meadow Lodge. Vermont’s only log-cabin style B&B with a tree house suite. Need I say more?

So grab your camera and hit that country road!

Aside
Local Flavor: Chefs on the Farm


Image

A massive Heritage pig stares up at Justin Dain, chef of the newly opened PINE Restaurant at the Hanover Inn in Hanover, NH. Disinterested, he snorts and saunters on. It is nine in the morning, cold, and overcast at best. The chef six-five, hulking and pristine in his leather jacket sidesteps the chickens and ducks nipping at the feed sprinkled all over the ground to make his way down the hill to see next week’s pig.

Ox at Bardo Farms

Dain and one of the farm hands, Curtis walk on discussing quail eggs and micro greens. Excitedly, I make my way over to the edge of the property where an ox and a bull stand untethered. I have never seen an ox up close so I approached with caution. Horned and Herculean, both looked on unconcerned about the tiny human trudging toward them.

Four little pigs

This was my first trip to one of the 30 farms and producers that source PINE Restaurant (for whom I both bartend and photograph). The restaurant works based on a farm-to-table philosophy but can also serve as a reflection of the food culture in the Upper Valley of Vermont and New Hampshire.

Bardo Farms

Dain has termed this style of cooking as “Refined American” referring to local, simple, good food; no fuss, no muss, just high level flavors and quality.

Justin Dain is the Executive Chef at the Hanover Inn in Hanover, NH. He has received regional and national recognition for his food including preparing a custom dinner for the renowned James Beard House in New York.

Justin Dain is the Executive Chef at the Hanover Inn in Hanover, NH. He has received regional and national recognition for his food including preparing a custom dinner for the renowned James Beard House in New York.

“I don’t stick things where they don’t belong. I like things clean and simple.” Dain says. “When I use a product, I try to use it the right way. The way it should be used. If I have pork, I am not going to try to make it into something else. I am going to find the best way for that pork to be pork and the flavors to compliment it.”

Boston Chef and Restauranteur for PINE Michael Schlow agrees; “simple does not mean plain, creative does not mean complicated”.

Local, organic product demand continues to grow in 2013, with consumers reporting that their motivations include helping local businesses and farms along with sharing a common a belief that the products are healthier, fresh, and more humane.

So here we are in Croyden, New Hampshire in our mud boots and winter jackets, shopping.

Local Flavor: Chefs on the Farm

Smitten for Fall in the Upper Valley

Standard

There is no better place to celebrate fall than in New England. People travel from all over the country to see the changing of the leaves. This is the time when the northern states come alive! Suddenly vibrant with color, the streets are bustling with visitors and returning students. The air changes with the crisp, spiced anticipation of winter. It’s baking-apple-pie-in-your-socks-with-mom, mid-morning-hikes-with-the-pup weather

Adam Maurer agrees, everyone here is smitten for Fall.

Interesting how Autumn has always stirred up memories of home for me. This year I have returned to New England from the near season-less south (*certainly not a complaint).

The abundance of community activities such as harvest festivals, fairs, apple-picking, pumpkin-carving, hiking, long drives down backroads bursting with color, farm demonstrations are great to do with the whole family. It has been great to experience these things again as I am pretty domestic at heart. As it is the first year in a very long series of years that I have lived in the area, I have treasured being able to share these experiences with my own family and friends!

My good friend Morgan’s dog Nel while hiking Mt. Tom. Looks like she is up for a swim!

Here is a good window into what it looks like living in the Upper Valley of Vermont and New Hampshire.

Morgan, Nel and I on a hike at Mt. Tom in Woodstock, Vermont.

View from the top. Mt. Tom, Woodstock, Vermont.

Windsor Diner burgers and I am never going back.

Fall color palette.