Thursday, May 22, 2014

Twin Farms Dinner

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

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