Vermont and France celebrate cultural exchange with New England Culinary Institute chefs

Last Friday representatives from France and Vermont announced a joint cultural exchange that build on the many facets of the strong French-American connection. The primary purpose of the event was to introduce the Vermont chefs who will be traveling to France this summer as part of the first 4-14 Festival, a cultural exchange meant to bring together the food and the music of the two countries. The name of the event derives from the independence days of the two countries: the fourth of July for the United States, and Bastille Day (July 14) for France.
Alex Miles, who is organizing the 4-14 Festival, is an American chef who now lives in Dijon, France. He traveled to Vermont for the kick-off event at The Essex last week. Many local officials attended the event as well including Secretary of Agriculture Roger Allbee, Bruce Hyde, Commissioner of Tourism and Marketing, Dr. Michael Vayda, Associate Dean of the University of Vermont s College of Agriculture and Life Sciences, Mr. Jay Craven, Marlboro College professor, film-maker and producer of the 2009 Quadricentennial Celebration, Nova Kim, Vermont s leading wild crafter and an expert on edible wild plants, and Chef Peter Pryor, Executive Chef of the Essex who is one of the chefs that will travel to France for the exchange.
In his opening remarks, Fran Voigt, President of the New England Culinary Institute (NECI) warmly welcomed all guests to the inn, and commented on how pleased he was that Vermont was the state chosen to participate in the first 4-14 exchange. We are extremely pleased, and proud, that five of the ten American chefs participating in the gastronomic facet of this high profile cultural event are affiliated with NECI, said Mr. Voigt. I am pleased to introduce the five chefs who will be traveling to Dijon in July: Chef Pryor, Chef Michael Gunyan, chef-instructor at NECI and an alumnus of the institute, Amy Chamberlain, chef/owner of The Perfect Wife in Manchester, Vermont who graduated NECI in 1991 and Kirk and Katie Fiore, co-owners of Sugarsnaps in Burlington and both alumni of NECI.
The Agency of Agriculture is very excited to participate in the inaugural 4-14 Festival. There are many similarities between the Burgundy region of France and Vermont, said Secretary Allbee. Not the least of these similarities is the importance of sustainability, respect for the land and the emphasis of producing high quality, unique products.
Mr. Miles explained that the idea of doing an annual event celebrating both music and cuisine occurred to him because, Americans don t realize that the French play music, and the French don t know that Americans can cook! It is his hope that holding this Festival annually will help correct those misconceptions. The activities of the Festival, which this year will be held from Friday, July 10 through Sunday, July 12, will include Inaugural Dinners where the American chefs will private dinners at the homes of families in Dijon.
The Festival will include French and American chefs will staff cooking stations in Dijon s open air market. Samples and recipes will be provided to the public of the amazing array of dishes created from both sides of the Atlantic. Wines, beers and other beverages from both countries will also be showcased.
In addition to the culinary events, music concerts and workshops have been scheduled at various venues. Musicians participating include SingAll, a Gospel Choir of 100 singers, French street singers, a Dixieland band, and Sarah Morrow and the Electric Air Band.
The announcement event concluded with refreshments, featuring, appropriately enough, Burgundy wine and Vermont cheeses.
Source: Vermont Agency of Agriculture