Though the local food movement has become bigger than ever in restaurants, Vermont establishments often have a hard time sourcing local food in the winter, especially vegetables. This past fall, Sugarbush Resort’s Timbers Restaurant in Warren looked to solve that by purchasing 1800 pounds of produce from Gaylord Farm, located down the road in Waitsfield, Vermont.
“What’s great about working for a resort is that we have the resources and the storage area to make a purchase of this size,” said Timbers General Manager Bruce Hyde. “Vermont winters don’t usually allow for much local produce, but this way we can continue to provide it year-round.”
The purchase included vegetables such as tomatoes, beets, kohlrabi, potatoes, carrots—all of which have been processed and are being used in dishes throughout the winter. For example, the tomatoes have been processed to use for the restaurant’s Gaylord Farm Tomato Soup and carrots are included in the Winter Vegetable and Coconut Stew.
“I’m glad we can give people the opportunity to enjoy Vermont produce throughout the year,” said Hadley Gaylord of Gaylord Farm. “I hope we continue this relationship moving forward.”
The restaurant also uses a number of other local food vendors for dishes including Misty Knoll chicken, Neil Farm grass-fed beef, Cabot cheese, and Hartshorn Farm maple syrup.
Source: Warren, VT (February 19, 2015) – Timbers