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 beef and 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.)
|11:30 AM - 12:30 PM||Johanna Gardner /|
Vermont Crêpes, Newfane VT
|Galettes with different fillings|
|12:45 PM - 1:45 PM||Kindle Farm School Junior Iron Chef team||Beef Lo mein and Flank steak|
|2:00 PM - 2:20 PM||Chris Bonnivier / Hermitage Club||Ephraim farm pork belly with quince ketchup, rhubarb & radish salad, lemon confit, bayley hazen blue|
|2:35 PM - 2:55 PM||Tristan Toleno / Entera Catering||Braised beef pasta with goat cheese|
Chris Bonnivier, The Hermitage Club
Leading the innovative culinary team at The Hermitage Club is Executive Chef Chris Bonnivier. 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.
Johanna Gardner, Vermont Crêpes, Newfane Vt
I grew up in Newfane, on Trollhaugen Farm, where I still reside with my husband Bahman. My Norwegian mother ran a bed and breakfast in our home. Her amazing dishes inspired one guest to comment that her food was superior to Waldorf Astoria’s! My love of all things French, including food of course, came from her. In the 80’s, when I lived in France, my friend Philippe taught me to mix up crêpe batter. Crêpes were a staple in my house when my children were little. From 2014-16, I sold crêpes and buckwheat galettes at farmer’s markets. I love cooking crêpes and will share some simple tricks to make them an easy meal for you too!
The Kindle Farm School Junior Iron Chef team
The Kindle Farm School Junior Iron Chef team is comprised of four incredibly talented dynamic students. Maxwell is a driven freshman who has a passion for cooking and learning all things culinary. Austin is a free spirited tenth grader who can often be found rocking out on his guitar. John, a tenth grader, is the epitome of a team player and brings positive energy to the group. Liam is an inquisitive ninth grader whose passions range from cooking to playing the drums.
Tristan Toleno, Entera Catering
Tristan Toleno 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 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