Thank you to an amazing group of producers who will feed us next weekend! Scroll below to see conference menus.

Wheat Farming Workshop at Olivia’s Croutons. (Photo Addison County Independent). Above, participants in a wheat farming workshop visit Olivia’s Croutons. Olivia’s Croutons started in April of 1991. In April of 1993 they moved out of their kitchen and into a larger commercial kitchen that they had built in their basement. In the spring of 1997 they added a new packaging machine. With their new longer shelf life, they were able to sell products through distributors, a whole new market. Today, Olivia’s Croutons operates out of a 1912 renovated dairy barn on a 50 acre homestead. They are growing organic wheat for the croutons and hope to grow more of their other necessary ingredients, including garlic. The property is now listed on the National Historic Register.

Ben and Jerry’s, Waterbury

Black River Produce, North Springfield

Butternut Mountain Farm, Morrisville

Butterworks Farm, Westfield

Cabot Creamery Cooperative, Cabot

Cellars at Jasper Hill, Greensboro

Champlain Orchards, Shoreham

Cookie Love, Ferrisburgh

Coombs Family Farm, Brattleboro

Equal Exchange, MA

Hannaford Supermarket – Dorset Street, South Burlington

Intervale Food Hub, Burlington

Misty Knoll Farms, New Haven

O’Bread Bakery, Shelburne

Olivia’s Croutons, New Haven

Organic Valley

Rhino Foods, South Burlington

Located in Shoreham, Vermont, Champlain Orchards is an apple orchard and organic farm that overlooks Lake Champlain and the Adirondack Mountains. They are a family-owned Vermont orchard that takes pride in growing a diversity of ecologically-grown fruits and vegetables. Their fresh produce and unique value-added products attest to their commitment to Vermont’s local food economy. They've recently teamed up with All Earth Renewables, a Vermont-based company that facilitates installation of solar energy technology. They're proud to say that in keeping with their commitment to be an ecologically conscientious company, they will be using solar panels like these at various sites to generate much of the farms' energy!

Shelburne Farms, Shelburne

Stonyfield Farm

Vermont Butter and Cheese Creamery, Websterville

Vermont Smoke and Cure , Hinesburg

Whitney’s Castleton Crackers, Castleton


Friday - Lunch featuring recipes from Jr Iron Chef Vermont winners

Vermont Falafel Sliders, with pita and apple-carrot slaw

Coconut milk crepes with asian vegetable filling and tahini sauce

Local green salad

Braised thai chicken

Friday – Dinner at the Local Foods Reception prepared by 11 chefs from Vermont institutions

Quinoa, black bean and squash salad

Garden fresh gazpacho

Rabbit crostini with roasted peach salsa

Northeastern falafel with tzatziki

Ratatouille with crostini

Sterling antipasta

Grilled summer chicken salad

Vermont beef and root vegetable stew

Vermont apple crisp

The Farmhouse Tap & Grill will be roasting a pig and serving with fennel slaw.  A cheese plate will be provided by Shelburne Farms, Organic Valley and Cabot Creamery Cooperative.   Have Your Cake Catering and Shelburne Farms will be managing the evening.

Saturday – Grab and go breakfast in the Dining Marketplace *

Butterworks Farm yogurt – granola parfaits

Maple syrup tasting

Bagels and spreads

Local blueberry-melon fruit salad

Saturday – Lunch with Regional Meetings *

Mixed greens with cucumber, carrots, Vermont cheddar and grilled Misty Knoll Farms chicken.  Grilled mushroom replaces chicken for vegetarian/vegan meals.

Vermont Smoke and Cure Real Sticks meat snacks or Equal Exchange roasted almonds

Terra chips

Dessert by Vermont Cookie Love

Saturday – Dinner is on your own

Sunday – Breakfast in the Grand Maple Ballroom*

Veggie frittata with caramelized onion, red peppers, spinach and herbs

Meat frittata with Vermont Smoke and Cure italian sausage, sauteed zucchini and herbs

Cheese rolls by O’Bread Bakery**

Vegan purple potato hash

Zucchini bread

Sliced melon

*Additional menu items are available upon request  for those with special dietary considerations

**This recipe was developed by Shelburne Farms and Burlington School Food Project. Made with Shelburne Farms cheese, and baked at O’Bread Bakery, the cheese rolls are served as a breakfast item in the Burlington School District

Logo art by Bonnie Acker Website by mmm labs / Wordpress theme "Modicus Remix" by Art Culture /