Chef Suzanne Podhaizer (a former Seven Days food writer) teams up with Half Pint Farm, 1000 Stone Farm and Badger Brook Meats to cook up a multicourse supper exploring the flavors of summer into fall. Find farm-fresh egg yolks tucked inside handmade pasta plated with roasted yellow tomatoes, Maple Wind Farm chickens braised in warm cider, local brisket and field-sweetened winter squash, among other equinox enjoyments. BYOB.
The Changing of the Seasons: Saturday, September 22, 6-9 p.m., Nomad Coffee, Burlington. $75; reservations required. Info, facebook.com/everytablevt.
Shelburne Orchards
More food events
The Breads and Food of Italy: Baker Hieke Meyer schools studenti in making ciabatta, focaccia, vinschgauer and Neapolitan pizza. Proceeds benefit Slow Food Vermont. Sunday, September 23, Brot Bakehouse School and Kitchen, Fairfax. $120. Info, brotbakery.com.
Ghost Orchards and Feral Apples: Naturalists lead visitors into the woods in search of long-forgotten orchards, then pause to press cider and drink of the fruit. Saturday, September 22, 9 a.m.-3 p.m., North Branch Nature Center, Montpelier. $35-45, preregister. Info, 229-6206, northbranchnaturecenter.org.
Pie Fest: Bakers submit their finest two-crust apple pies for a chance at local fame and fortune — and a $100 purse. Saturday, September 23, 11 a.m., Shelburne Orchards. Free, preregister. Info, shelburneorchards.com.
This article appears in Sep 19-25, 2018.
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