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|