Enjoy eats inspired by the Vermont chapter in Field Notes for Food Adventure: Recipes and Stories from the Woods to the Ocean. Tickets include event attendance, a signed copy of Field Notes for Food Adventure, a variety of passed and buffet style dishes, welcome drinks, live music, and a bit of time to chat with our pal Brad.

THE FOOD ADVENTURE:

• Wood fired Wagyu sliders with Jasper Hill cheese sauce, crispy shallots, pickled ramp relish, milk buns
• Seared bone in grass fed steak with cast iron ramps
• Smoked native trout marinated with maple and black garlic on sourdough toast
• Chili glazed charcoal roasted Sweet Sound shrimp
• Grilled venison sausage with Pitchfork Pickle kraut-chi
• Morel, 1000 Stone Farm mushrooms and ramp square pie
• Sumac and honey labneh with wood fired pita
• Charred miso radishes
• Sweet potato tart, candied pecans, whipped creme fraiche
• Maple pistachio oat milk ice cream sandwiches

Thanks to our partners that are helping to make this event happen:

Phoenix Books for providing copies of the cookbook.
Jasper Hill Farm for cheese.
Vermont Wagyu for beef.
Barr Hill for spirits.
Shacksbury for cider.
Foam Brewers for beer.

Brad Leone is a chef and online video star known for his Shorty Award-nominated web series with Bon Appetit, “It’s Alive.” Before joining Bon Appetit as a dishwasher and working his way up to test kitchen manager, he was a professional carpenter and attended culinary school. Born and raised in New Jersey, he now resides in coastal Connecticut with his wife and sons. Field Notes for Food Adventure is his first book.

Want to join Hotel Vermont and Brad Leone but live just a little too far away? Book an overnight stay, here.

GET TICKETS.