Dinner in the Round | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

Dinner in the Round 

Side Dishes: A weekend of food events in Waitsfield

Published November 17, 2010 at 10:07 a.m.

The Inn at the Round Barn Farm bed-and-breakfast in Waitsfield is known as an elegant destination for weddings. But unless we’re invited to a big ’do, few of us get to try its food. This weekend, hungry folks will have several opportunities to enjoy the resort’s local bounty.

The gustatory weekend kicks off with a three-day intensive cheese-making course taught by Larry and Linda Faillace of Three Shepherds Cheese in Warren.

On Sunday, the Round Barn will host the Mad River Valley’s Thanksgiving farmers market. Round Barn chef Charlie Menard says he’ll be cooking omelettes to order at the market, which will take up two levels of the barn. “The circular building creates a neat kind of flow and buzz,” says Menard of the market, held for the second time in that location.

Menard will have gotten a workout the previous day, November 20, when he cooks his first Vermont Fresh Network dinner. The Round Barn was a founding member of the VFN. But, because Menard’s in-house catering company, Cooking From the Heart, isn’t really a restaurant, the meals he prepares — usually for weddings and retreats — are rarely open to the public.

Excited to show his stuff, Menard is going all out. The $58 limited-availability dinner will include no fewer than 13 dishes, all using fare from Mad River Valley-area farm partners.

The meal will start with Vermont Yak Company stroganoff with homemade pasta and shiitake mushrooms from Dana Forest Farm; a local cheese plate will offer samples from Three Shepherds.

Guests will mingle to the strains of ex-pastry chef Anthony Santor’s jazz duo before sitting down for family-style platters of food, including quince- and pear-stuffed quail; spaghetti squash with cranberries and feta; braised lamb shanks; and duck fat-roasted vegetables.

“It’ll be the perfect opportunity to really get to know your neighbor and really talk to the farmer,” predicts Menard. The meal, he says, is his way to give back to the farmers who make his job possible: “This is the food I want to cook for the people I want to cook it for.”

For reservations, call 496-2276 or check out www.theroundbarn.com.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

About The Author

Alice Levitt

Alice Levitt

AAN award-winning food writer Alice Levitt is a fan of the exotic, the excellent and automats. She wrote for Seven Days 2007-2015.


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2022 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation