Short ribs are always a good idea in the cooler months of the year. This recipe plays off the first steak dish I learned to make, which is steak au poivre (peppercorn crusted steak). I love how the funkiness of Old Chatham Sheep Herding Company Ewe’s Blue pairs with beef, so this dish was a…
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When I think of classic fall ingredients, I think of pumpkin. And what better way to cook them then roast them and pair them with mushrooms foraged from the woods of the Hudson Valley? Now, you may be asking, “What is farrotto?” Farrotto is simply risotto made with an ancient grain called farro that hails…
Read MoreChanterelles and corn are kindred spirits. I fully believe in their affinity because they reach peak season at the same time. Chanterelles have a natural, earthy sweetness that is quite similar to corn. In this recipe, we’ll nestle sautéed chanterelles onto grilled sourdough bread from Bread Alone Bakery that is bathed in corn pudding made…
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An award-winning cheesemaker on a mission… History What happens when Vermont dairy farmers come together with a surplus of raw milk? In 1892, those dairy farmers formed the Grafton Cooperative Cheese Company. Due to the lack of refrigeration and a surplus of rich, creamy milk, many rural agricultural communities banded together to preserve their milk…
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Here it is! The iconic burger and fries. This burger is based on two things: great ingredients and great technique. The motto “less is more” definitely applies here. The first great ingredient you’ll need is Barnburner Cheese from Grafton Village Cheese Company in Vermont. This aged, smoked cheddar is naturally dyed with annatto seeds, which…
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