Farmer's Dinner Debut

Satiny soufflés made of goat cheese, lobster and jalapeno were on the menu Monday at the Vermont Fresh Network [1]'s first Farmers Dinner of the season, held at the Basin Harbor Club [2] 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 [3], Michael Lee from Twig Farm [4], Kris Graham from Otter Creek Brewing [5] and Sean Buchanan from Wood Creek Beef Farm [6] 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 [7]. You get there by gondola.