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Filling Up at VFN's Annual Meeting 

Side Dishes

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The Vermont Fresh Network held its annual meeting on Monday, February 4, at the Inn at Weathersfield, where chef Jason Tostrup and staff tapped foods donated by their farmer-partners to sate dozens of chefs, farmers and food producers from across the state. The guest speaker, chef Sam Hayward of Portland, Me., restaurant Fore Street, filled his Vermont counterparts in on Maine’s farm-to-plate scene.

After noshing on a welcome spread of Cavendish Game Birds of Vermont quail “lollipops” and spiked eggnog with Jersey Girls Dairy cream, participants tucked into a feast of local ham, root veggies and venison-beef-heart casserole. Pictured: seared beef flap steak from Weathersfield’s Black Watch Farm.

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About The Author

Corin Hirsch

Corin Hirsch

Food writer Corin Hirsch joined the Seven Days staff in 2011. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.


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