Episode 108:
As the holidays approach, host Kevin Chap welcomes friends, renowned chefs, and cherished ingredients discovered throughout the series to the oldest Inn in Vermont, setting the stage for an unforgettable holiday dinner.
In This Episode
Wild Trout Canapes
Kevin is joined by The Barrows House Executive Chef Zack Baker to create a delicious appetizer of wild trout canapes, featuring dill, dijon mustard, cream cheese, and lemon, served on local bread from Earth Sky Time farm and bakery in Manchester, Vermont.
Seafood Chowder
Julie Heins, Executive Chef of curATE, helps Kevin make seafood chowder with local ingredients from Maine, including clams, mussels, and lobsters caught by Linda Greenlaw off the coast of Chebeague Island.
Creamy Corn Polenta
Kevin helps Chef Julie Heins make a creamy corn polenta with milled indigenous corn from Michael Kotutwa Johnson, PhD of Arizona, locally grown squash, and foraged mushrooms.
Grass-fed Grilled Strip Steak
Chef Zack Baker serves a main course of grass-fed strip steak from Mannix Ranch in Montana with a local blueberry reduction from Passamaquoddy Wild Blueberry Co. in Maine, fingerling potatoes, and Romanesco.
Dreamy Chocolate Budino
For our final course, Chef Jule Heins creates a delicious chocolate budino made with fair-trade dark chocolate, locally foraged wild hawthorn, chicory root, and butter as we celebrate Yuletide with all our friends we’ve made during Season 01.
Related Recipes
Episode Underwriters
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