Vermont Food
This week I am traveling with a group on a Vermont Culinary program.
Our week is featuring foods that are made, grown and produced in Vermont. The program features a component of ground to table foods.
We started our day with a visit to the Lake Champlain Chocolate Company which produces fine truffles and other specialty chocolates and they are a part of the Vermont Fresh Network. As a part of the network your company must buy and feature locally produced and grown products. We sample many of their wonderful chocolates as part of the tour.
In the afternoon we had the pleasure to visit Dakin Farms (Vermont’s Tastiest Attraction) in Ferrishburg, VT. We were greeted by the owner Sam Cutting, Jr. who gave a talk on maple sugaring, cob smoking of cheese and meets and concluded with a guided tour of their shipping and packaging facility.
Our day concluded with a pastry demonstration at The Essex where we participated in making orange zest crepes with a brandy chantilly cream.
The evening meal featured a wonderful cider reduction pork loin and vegetable napolean.
This is a typical day on a Vermont culinary tour with Creative Culinary Tours.
