From farm to table, emphasizing local and sustainable produce, artisan products, and responsible business practices that support our communities. From Hardwick, Vermont, an open philosophy inspired by the flavors and cooking of the world. Open for one year, the Claire's story has been told by the New York Times, Gourmet and Diary of a Foodie, Eating Well, Yankee Magazine, and Conde Nast Traveler. More than 80 percent of every dollar we spend on food goes directly to farmers in Northeast Vermont, and our bar is among the first in the nation to be free of high fructose corn syrup. Our local purveryors include Pete's Greens, Ploughgate Creamery, Riverside Farm, Snug Valley Farm, Elmore Bread and Bohermian Breads, and Patchwork Farms. For a complete and current list, see our blog at www.newvermontcooking.blogspot.com
Chef Steven Obranovich works out the menu each day talking with farmers and producers, drawing as well from a strong network of bakers and cheese makers. What is harvested or baked in the morning is on our tables that same evening, expertly prepared in dishes that draw out and feature the best flavors of produce at its peak.
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