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.
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| The team at Twin Farms |
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| Chef Nathan Rich's family style quail |
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| Birch bark inspired these canapés - smoked duck with toasted dandelion syrup and nduja with quail egg |
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| Tree mushrooms by a trail |
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| The main house at Twin Farms |
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| Twin Farms from above |
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| Dried corn from the Twin Farms garden for making polenta |
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| First of the season purple asparagus |
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| Chef Nathan's Foie Gras |
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| Local maple syrup with natural crystals |
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| The bridge at Twin Farms |
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