I just got back from an incredible weekend at Twin Farms in Vermont. Chef Nathan and I collaborated on three dinners that celebrated unique products from Vermont and Big Sur. Everything at Twin Farms is incredible- from the world class art collection to perfectly executed cuisine and intuitive guest service each and every detail has been meticulously attended to. I look forward to welcoming Chef Nathan Rich to Post Ranch Inn this Fall.
It’s been over ten years since I went to school at New England Culinary, and it was great to be back in the Green Mountain State. Click here to view the menus we prepared.
The team at Twin Farms |
Chef Nathan Rich's family style quail |
Birch bark inspired these canapés - smoked duck with toasted dandelion syrup and nduja with quail egg |
Tree mushrooms by a trail |
The main house at Twin Farms |
Twin Farms from above |
Dried corn from the Twin Farms garden for making polenta |
First of the season purple asparagus |
Chef Nathan's Foie Gras |
Local maple syrup with natural crystals |
The bridge at Twin Farms |
No comments:
Post a Comment