Side Dishes: Basin Harbor eats it up
Satiny soufflés made of goat cheese, lobster and jalapeno were on the menu Monday at the Vermont Fresh Network 's first Farmers Dinner of the season, held at the Basin Harbor Club  in Vergennes. So were grilled peaches with mascarpone and lavender-infused honey, as well as eight other dishes crafted from Vermont meats, cheeses and produce.
The local sources were there: Rob Litch of Misty Knoll Farms , Michael Lee from Twig Farm , Kris Graham from Otter Creek Brewing  and Sean Buchanan from Wood Creek Beef Farm  took turns speaking briefly but passionately about Vermont ag. Chef Dave Fonte got a rousing round of applause at the end of the nearly-four-hour dinner. The next Farmers Dinner will be held on June 30 at Stowe's Cliff House . You get there by gondola.