In preparation to an on line article on award-winning Vermont cheese makers, I have read this whole discussion. I am surprising that when discussing World competition noone mentioned the World Cheese Awards in Dublin where several Vermont cheese makers got awards. Vermont Butter & Cheese artisan goat cheeses got 5 awards and I am not seeing them discussed a lot here either... (I am not involved in their business... just noticing their success)... Personally, I will definitely try their goat cheeses...

Personally I did not think it was anything special... and like says Morganna (above) expensive... I thought their previous menu (when they were Finkerman's BBQ) was more fun and more different... and nice BBQ!

Just got an award for Best New Chef 2008 by Food and Wine magazine (see July issue)... Expensive though, right?

Thanks for the tip! It's a good idea...

I agree with you, the surroundings at Morse Farm definitely surpass downtown Barre... I talk about them in my article... but living in Barre, it's great to know you can be lazy (avoid the drive) and still enjoy a nice maple cremee!

Well... important question... It's something you cannot miss if you come to Vermont... But where is the BEST maple cremee in Vermont?!
People seem to agree that it needs to be made of real maple syrup, rather than flavoring... but it's tough to know where is the best.. some sugarhouses have maple cremees which don't taste much, and some regular cremee stands have great ones (with real syrup)... So until someone organizes a real maple cremee competition, I am relying on your feedback to give me some ideas about the best place...
Here is what I already found:
- Maynard's on rte 100 between Waitsfield and Moretown
- Bragg Farm, Route 14 North, East Montpelier
- Strafford Organic Dairy farm
- Dakin Farm in Ferrisburgh on Route 7
- Morse Farm, on County Road, outside Montpelier
- and the very ordinary Simply Subs on Main Street, Barre, which actually has great, great taste and can easily compete with Morse Farm, surprisingly! I hope they continue to put lots of syrup in their cremee!

What do you think? PS: I am preparing an article on the subject for our website/blog...

I believe you should add "The Back Behind" restaurant in Killington, VT to your list. We had the best pulled pork sandwich of our lives there last week-end!
Also, have you heard about the BBQ competition in Windsor on July 26th? 40 teams... should be fun... something to talk about in my blog for sure!
Christine

Despite my "nickname" I lived 20 years in Montreal. I actually agree that restaurants on Prince Arthur don't impress me... meaning East of Saint-Laurent (the touristy part). However, on the West part, in the first block, beside the Spanish restaurant, there is a Vietnamese restaurant, very reasonably priced and with great food... I love their Vietnamese salad with spring rolls (fried or not)...

Eric Warnstedt, the chef at the Hen of the Wood has just received the award from Food & Wine magazine for 2008 Best New Chef. There are only 10 such awards given accross the US. He will be featured in this July issue of the magazine. So, it makes me curious to try the restaurant... I am wondering if it is pricy though...

J'ai oublie d'indiquer comment trouver le programme de ces evenements: www.vermontculinaryclassic.com
Assez facile!

Personally I love seafood so I really like the Icehouse - on the lakeside... very nice setting as well.

I thought everyone should know about what is happening starting today and until June 22nd, in the Stowe area. It is a nice project with lots of events, including some great gastronomy by reputable chefs. It is all focusing on promoting local fresh products. Wine, beer, cheese tastings, fancy dinners, cheese farm visits, cooking class by 2007 Vermont Chef of the Year... I attended one event last year, but hopefully more this year... And I would love to know what people think of the different events. Please share comments!
I love to talk about these in my blog... and the region has some interesting chefs, worth discovering.