All year, Vermont chefs are working to create memorable meals from Vermont ingredients. Here are just two upcoming opportunities in southern Vermont to eat local. This press release was originally posted on the Golden Stage Inn's blog. From the tables of India to the tables of Vermont, you will be treated to a taste adventure. Enjoy!
This June, visit the Golden Stage Inn Bed and Breakfast near Ludlow, VT to enjoy two spectacular dinners specially prepared for you by Vermont cooks! The first will be authentic, homemade Indian cuisine; the second will be a Vermont farm-to-table dinner sourced with fresh, organic ingredients from local farms and fields. Our specials page will tell you how to book your dinner reservation along with your room or one of our spring specials and packages. Read on to find out more…but be warned in advance that your mouth may water!
JUNE 7TH, 2014: AUTHENTIC INDIAN FOOD WITH LINI MAZUMDAR OF ANJALI FARM AND LOTUS MOON MEDICINALS
On June 7th, prepare your taste buds for a trip to India…while spending the evening at our Vermont Inn. Lini Mazumdar has won the Amateur Chef Competition at the Taste of Vermont’s Stratton Festival in both 2013 and 2014. She lives and works on Anjali Farm with her husband and is passionate about sourcing organic ingredients and Vermont local foods as the season permits. Experience her talent firsthand through the Golden Stage Inn’s special Authentic Indian Cuisine Experience. Arrive around 6:00 pm to enjoy appetizers & beverages, and to meet Lini and watch her cook in the Golden Stage Inn’s open kitchen! Dinner will be served around 8:00 pm and recipes will be provided for you to take home with you.
Lini Mazumdar also specializes in herbs, as she is a certified Herbalist through the Southwestern School of Botanical Medicine. She is a certified Ayurvedic Nutrition Consultant and caters Indian food for local Vermonters. She has created organic Vermont herbal products for sixteen years. Since moving to Vermont, she has cooked her delicious and healthful Indian cuisine using Vermont local foods and fresh, organic ingredients. Her passion for plants, organic practices, and medicine translates into the health-inspiring and palate-delighting dinners she creates.
JUNE 21ST, 2014: VERMONT FARM-TO-TABLE DINNER WITH CHEF NICHOLAS MATUSH
By late June, farmer’s markets in Vermont will be packed with fresh local produce. The best way to enjoy the bounty? Kick back for a delectable five-course meal created by one of Vermont’s very best local cooks. Nicholas Matush creates stunning dinners using Vermont local foods including meat, dairy, vegetables and more. You may even get a taste of Mad Pickler products, grown and pickled at Nick’s homestead in Springfield, VT!
Nicholas Matush graduated from New England Culinary School’s satellite campus in the British Virgin Islands. His passion for food extends beyond the kitchen to the farm and soil. He strives to create meals that please not only the palate, but also the artistic and aesthetic senses.
Nicholas Matush has worked at several fine dining and farm-to-table restaurants across the country, including Little Palm Island in the Florida Keys and Joseph’s Table in Taos, New Mexico. Internationally, he was Sous Chef at Brandywine Bay Restaurant in the British Virgin Islands. He was honored to be Chef Davide Pugliese’s sous-chef at the James Beard House in 2010. Recently, he has started getting back in touch with the land, creating a pickling business called The Mad Pickler.
BYOB cocktail hour for both events starts at 6pm. Tickets are $50 each, and are limited in supply. Please order in advance to assure your spot! We hope to do more dinners like this in the future to support local agriculture and the Vermont farm-to-table movement. Don’t forget to look into our Road Trip Package or Foodies Getaway to make the most of your spring vacation in Vermont!