Beef and Cheese: Cooking with Local Chefs
Saturday, June 3 — 11 a.m. – 3:30 p.m. at the Expo, Retreat Grounds
At the Expo, “Beef is what’s for dinner!” And a celebration of local food in Vermont would not be complete without cheese!
Join us at the Beef & Cheese cooking demonstration tent, presented by the Brattleboro Food Coop, Cabot Creamery, Vermont Creamery, Grafton Village Cheese and the Beef Industry Council, with participation from the Vermont Cheese Council.
Watch, listen and taste as local chefs demonstrate their recipes using select Vermont cheeses and their favorite cuts of beef, and give you a chance to sample the results. Check out the schedule and make sure to watch your favorite chef making a sensational dish. (Scroll down for more information about all the participating chefs.)
|Time||Chef||What's Cooking||Cheeses and meats being used|
|11:00 AM - 11:25 AM||Robyn O'Brien / Putney Food Coop||Beef Chopped Salad with Cheese||Grafton Village Cheese Cloth Bound Cheddar, Jasper Hill Bayley Hazen Blue, bottom round beef|
|11:35 AM - 12:00 PM||Brandon Curtin / Fungi Ally, Hadley MA||Shiitake chips with herbed goat cheese||Vermont Creamery Fresh Goat Cheese|
|12:10 PM - 12:35 PM||Sutat Anthachai / Duo Restaurant, Brattleboro||Beef meatball with chimichurri sauce||Vermont Creamery Creamy Goat Cheese|
|12:45 PM - 1:10 PM||Natalie Pelham / VT Dinners||Gooey Grafton Mac 'n' Cheese with Garlic Kale||Grafton Village Cheese 1 Year Aged Cheddar, Cabot Monterey Jack|
|1:20 PM - 1:45 PM||Kurt Johnson / The New England House, Brattleboro||Blue Cheese Flatbread with Bacon Praline and Rhubarb Confit||Vermont Creamery Bonne Bouche|
|1:55 PM - 2:20 PM||Kate Barry / SOLO Service & Libations, Brattleboro||Black currant and thai chili meatballs||Cabot Seriously Charp Cheddar, ground pork and ground beef|
|2:30 PM - 2:55 PM||Chris Bonnivier / The Hermitage Club, Dover VT||Hermit Thrush Brewery Brooks Brown Ale braised & smoked Adams Farms short ribs, sweet pickled rhubarb & watermelon rind, Grafton Clothbound brioche grilled cheese||Grafton Village Cheese Clothbound Cheddar, Adams Farms short ribs|
|3:05 PM - 3:30 PM||Tristan Toleno / Entera Catering, Brattleboro VT||Braised beef pasta with goat cheese||Vermont Creamery Chevre|
General Manager of the Putney Food Co-op for 14 years, Robyn has had her roots in the cooperative food word since 1981. She has a passion for all things local and for sharing her love of food. Robyn also has five children and loves to cook! From sourdough bread to homemade pickles and fiery curries, Robyn has explored the culinary world with gusto. The realities of working full time and the need to feed plenty of hungry appetites has honed her skill at creating delicious meals in less than an hour — hence her satisfying recipe for a chopped salad with beef.
Brandon is a teacher at Fungi Ally in Hadley, MA, which grows an abundance of mushrooms and is always looking for new ways to prepare mushrooms. He’ll show you how to prepare Shiitake chips with herbed Vermont Creamery Fresh Goat Cheese. Enjoy this delightful appetizer!
Sutat was born and raised in Bangkok, Thailand. English is his second language, but food was always his first. His passion for food came from his mother at a young age, and he grew up eating rustic Thai cuisine, which taught him his motto, “I’ll try anything twice!” A graduate of New England Culinary Institute, Sutat started his career learning from chef Gavin Kaysen at El Bizcocho in San Diego, where he grew to love West Coast produce and local seafood. His path then led him to the busy restaurants of Manhattan, where he says the hustle and bustle of the city runs parallel with the atmosphere and energy of NYC kitchens. He finally returned to the slower pace of New England and landed at 30 Boltwood at the Lord Jeffrey Inn in Amherst, MA. This is where he really excelled in getting familiar with local farmers and seafood purveyors. Throughout his travels all over the world, Sutat calls Brattleboro home, and has always dreamed of Brattleboro offering a local farm-to-table restaurant. Now, at Duo Restaurant, he is able to see his dream become a reality, and be an integral part of the journey.
Natalie joined VT Dinners in January 2016. She loves cooking, food, and connecting with local farms and the community — a perfect match for VT Dinners, as they work to increase local food accessibility year round. In 2014, she received her MBA in Managing for Sustainability from Marlboro College Graduate School and is putting her variety of skills to good use as VT Dinners blossoms into a thriving company.
Kurt and his wife Selma have worked internationally, but when they decided it was time to move back to the US after a hotel career abroad, to allow their now 16-year old son to get to know the States better, the search brought his family to Brattleboro, VT. As the owner of The New England House in West Brattleboro for nearly three years, he focuses on working with local farms and purveyors, cooking seasonally and made from scratch preparations of regional and international dishes.
Kate has grown up in the food and service industry, starting when she was ten years old as a dishwasher for her parents’ catering company. As of this year she has launched her own small business, SOLO Service and Libations, as a catering and bartending business. She caters and bartends private parties, office parties, and weddings across Southern Vermont. She specializes in customized cocktails and fresh fruit and herb infusions.
Chris leads the innovative culinary team at The Hermitage Club as Executive Chef. Originally from Dalton, MA, Chef Bonnivier has enjoyed a career spanning over 35 years working for Michelin-rated and AAA-rated 4 & 5 star restaurants and resorts. With Chef Bonnivier’s seasoned talent within the Michelin-rated restaurants world and intensive experience in the culinary arena, Chef Bonnivier and his team are committed to delivering great food and service to The Hermitage Club properties’ guests.
Tristan is the lead chef and caterer for various Stroll events. He grew up in Marlboro and graduated from Brattleboro Union High School in 1989. Four years studying philosophy and religion at Wesleyan University led him on an unusual path: he decided he wanted to be a chef. He moved to Burlington and attended New England Culinary Institute. He owned and operated the Riverview Cafe in Brattleboro, and now operates Rigani Catered Wood-fired Pizza (with Dan and Karyn Tyler) and Entera Artisanal Catering. He has a penchant for using only the highest quality ingredients to create innovative and delicious dishes. In 2012, Tristan was elected to the Vermont House as a Representative from Brattleboro.
Beef & Cheese cooking demonstration sponsors:
Cheese photo by Kate, used under Creative Commons License