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Finally escaping from the cold that is winter we move into a new season, ripe with the start of fresh produce and lighter fare coming back to the dinner table. Join us as we kickstart spring by bringing seasonality to the forefront and work with products just as they begin to bloom into markets. MENU Beet Carpaccio with Arugula, Goat Cheese, Mint and Citrus Vinaigrette Herb-Roasted Rack of Lamb with Demi-Glace Spring Pea Risotto Sautéed Wild Mushrooms Strawberry Basil Shortcakes
Stop by the Taste Place to meet orchardist and cider maker Brad Kohler who will be on hand pouring samples and talking about the ice cider making process. Windfall Orchard's Ice Cider is produced by blending over 30 traditional and...
It's a beach party! Come to the mountain for island music, food and drink specials, and beach activities.
In this class we will learn how to make fresh ravioli. It is easy to make fresh pasta and well worth the effort! We will make a few different types of ravioli filling and pasta flavors and then transform that dough into wonderful ravioli. MENU Ricotta-Filled Tomato Ravioli with Basil Cream Sauce Mushroom-Stuffed Ravioli with Duck Ragu Butternut Squash and Sage Ravioli with Brown Butter Amoretti Cookies with Chocolate Gelato
Stop by the Mad River Taste Place to taste the wonderful Dressings, Marinades, BBQ sauces, BBQ rubs from It's Arthur's Fault - all of the wonderful things in life!
All the products have natural, gluten-free ingredients with a focus on...
Stop by the Mad River Taste Place as we kick off Vermont Wine Week with a tasting of Shelburne Vineyard wines.
In the 18 years since releasing their first commercial wine, Shelburne Vineyard has become known for making the finest quality...
Brazil has a rich food culture, borrowing from the Portuguese, African, English and Japanese Cultures that founded it. In this class you will learn how to replicate some of the classics that put this country on the map. MENU Churrasco Barbeque Beef Feijoada – Black Bean Stew with Sausage and Pork Farofa – Toasted Cassava Pilaf Pao de Queijo – Brazilian Cheese Bread Passion Fruit Mousse
The folks at the Cellars at Jasper Hill will be on hand at the Mad River Taste Place to offer a tasting of their cheeses. This is a great opportunity to learn about this unique operation that has helped several Vermont cheesemakers get...
Stop by the Mad River Taste Place and taste some of Ariel's newest products!
Ariel wants people to know how healthy Honeybees play an essential role in pollinating our many gardens. Without bees assistance our crops would be...
Try out Parlor Skis' custom Whistlepig Barrel Stave Skis from 9 AM - 2 PM, then join us for a tasting of Whistlepig's award winning whiskey in Castlerock Pub from 12 PM - 4 PM!
Stop into the Mad River Taste Place to meet Tom and to taste his salsa. Tom has embarked on a green salsa revolution and wants us all to join in. Once you taste his salsa, you will know why. He makes it using the best ingredients, in small...
Artisan Meats of Vermont will be at the Taste Place offering samples of their fresh and cured meats and sausages which are made the old-fashioned way, with no additives and no shortcuts.
The food processor is a tool that most home cooks have in their kitchens but neglect to use. The amount of versatility from this one tool can create an entire meal of possibilities. This class highlights the different ways to use a food processor and how to make it an essential part of the culinary repertoire. MENU Beef Skewers with Peanut Sauce Salmon Burger with Curried Onion Spread Potato Latkes Zucchini Au Gratin Apple Galette
This Southern Asian country lays claim to many fresh and inspired flavors, focusing on the simplicity of its ingredients. In this class we will focus on some of the more popular Vietnamese dishes and learn how to make a meal reminiscent of your favorite restaurant. MENU Vietnamese Fried Spring Rolls Bun Cha – Beef with Vermicelli Noodles Bahn Mi – Vietnamese Pork Sandwich Pickled Carrots and Daikon Sweet Dessert Soup
Nothing is better on a cold night than to go for a warm bowl of tomato soup and a grilled cheese sandwich. In honor of National Grilled Cheese Day, join us as we enjoy twists on the sandwich as well as other classic comfort foods. MENU Tomato Florentine Soup Pulled Pork and Gouda Grilled Cheese Brie, Avocado and Bacon Grilled Cheese Sweet Potato Noodles with Dried Cranberries Bourbon Chocolate Chip Ice Cream
Cast iron has been used for cooking for hundreds of years. Cast iron's ability to withstand and maintain very high temperatures makes it a common choice for searing or frying, and its excellent heat diffusion and retention makes it a good option for long-cooking stews. MENU Split Roasted Chicken with Maple Mustard Glaze Pan-Fried Pork Cutlets Stir Fried Broccoli Rabe Steamed Rice Pilaf with Vegetables Financier with Raspberries
In the advent of the rain and warmer weather, lighter meals become far more inviting than the stews of winter. Join us for a night highlighting a warm and inviting restaurant quality meal focused on brighter flavors. MENU Spring Pea Soup Pan Seared Halibut with Chowder Broth Buttered Carrot Ribbons and Asparagus Tips Roasted Baby Potatoes with Horseradish Panko Crust Lemon Soufflé
It is said that the 100 pleats in a chef’s toque represent the myriad of ways that one can cook an egg. From over-easy to omelet, coddled to carbonara, learn some of the fun and exciting ways to transform this basic ingredient into next level dishes. MENU Tortilla Espanola Baked Egg Bar Pad Thai Roasted Asparagus with Poached Egg Blueberry Bread Pudding
Find yourself making the same meal night after night, thinking there is no new and inventive way to spice up that pork loin? In this class, we will be focusing on two separate meals, highlighting their ease of preparation using the same three base ingredients: chicken broth, pork loin and custard. MENU Egg Drop Soup Amish Chicken and Corn Soup Pork Stir Fry Maple Glazed Pork Loin Ginger Baked Custard Classic Crème Brulee
Afternoon Tea was a formal ritual dating back to the mid 1800’s in Britain. It served to combat hunger between lunch and dinner and was a way to show off status. In this class learn how to make some finger foods worthy of a tea party. MENU Crab, Cucumber and Avocado Tea Sandwiches on Sourdough Bread Harvest Chicken Salad on Mini Bagels Linzer Cookies Blueberry Butter Scones Milk Chai
Taste craft beers from more than twenty breweries, local eats and listen to jammin' bluegrass bands. 21+ event.