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Chef Don from Del's Pizza & Pasta House Ingredients 1 cup olive oil 1/2 cup Vermont Maple Syrup 1/4 cup balsamic vinegar 1 teaspoon salt 1/4 teaspoon ground pepper 1/2 teaspoon dried basil Preparation…

Allison Hooper, Vermont Butter & Cheese Creamery Ingredients 6 large eggs 1/2 cup sugar 2 (8-oz.) containers Vermont Marscapone 1 tablespoon dark rum 1 teaspoon pure vanilla extract 4 cups cold strong…

Chef Will Bohmann, New England Culinary Institute Ingredients3 cups diced tomatoes - seeds and all, use a variety like grape, cherry, brandy wine 1 red onion, small dice 1 garlic clove, germ removed and…

Chef Will Bohmann, New England Culinary Institute Ingredients2 pounds new potatoes, red bliss, baby Yukon gold, fingerling 1 red onion, small dice 2 celery stalks, small dice 1 red, yellow, or green pepper,…

Chef Rich Lechner, Sean & Nora’s, Barre, Vermont Salad Ingredients 5 oz. baby spinach 2 tablespoons walnut pieces 2 tablespoons pumpkin seeds (pepitas) 3 tablespoons sundried cherries 1/4 cup shaved red…

Ingredients1 cup leftover roast pork 1 tablespoon rice wine vinegar 1/2 teaspoon sesame oil 1/4 cup chopped chives 1/2 teaspoon red pepper paste 4 carrots, julienne 1 red pepper, julienne 1/2 large, sweet…

Ingredients4 Portobello mushroom caps, cleaned and washed 1/2 cup olive oil and chopped garlic to brush on caps Salt and pepper, to taste Choice of Vermont Sundried Tomato Bruschetta Spread Shredded Cabot…

In Italian, prosciutto simply translates to “ham.” There is prosciutto crudo, a raw, cured ham, and prosciutto cotto, or cooked ham. ... The origins of prosciutto crudo date back to pre-Roman times. In Italy, villagers originally began to dry-age pork legs to extend their meat supply during the long winters.

In Italian, prosciutto simply translates to “ham.” There is prosciutto crudo, a raw, cured ham, and prosciutto cotto, or cooked ham. The origins of prosciutto crudo date back to pre-Roman times. In Italy, villagers originally began to dry-age pork legs to extend their meat supply during the long winters.

Robert Dekeersgieter, Spirit of the Ethan Allen III, Burlington, Vermont Ingredients1 sheet of puff pastry4 oz. gorgonzola (dulce preferred)2 oz. apricot jelly/jam 1 egg PreparationPunch out with a wine…