This June, visit the Golden Stage Inn Bed and Breakfast near Ludlow, VT to enjoy two spectacular dinners specially prepared for you by Vermont cooks!  The first will be authentic, homemade Indian cuisine; the second will be a Vermont farm-to-table dinner sourced with fresh, organic ingredients from local farms and fields.  Our specials page will tell you how to book your dinner reservation along with your room or one of our spring specials and packages.  Read on to find out more…but be warned in advance that your mouth may water!

June 7th, 2014: Authentic Indian Food with Lini Mazumdar of Anjali Farm and Lotus Moon Medicinals

lini-at-vermont-farmers-market-indian-cuisineOn June 7th, prepare your taste buds for a trip to India…while spending the evening at our Vermont Inn.  Lini Mazumdar has won the Amateur Chef Competition at the Taste of Vermont’s Stratton Festival in both 2013 and 2014.  She lives and works on Anjali Farm with her husband and is passionate about sourcing organic ingredients and Vermont local foods as the season permits.  Experience her talent firsthand through the Golden Stage Inn’s special Authentic Indian Cuisine Experience.  Arrive around 6:00 pm to enjoy appetizers & beverages, and to meet Lini and watch her cook in the Golden Stage Inn’s open kitchen!  Dinner will be served around 8:00 pm, and recipes will be provided for you to take home with you.

 

 

The evening’s menu will consist of:

  • Daal (Indian stewed lentils)
  • Basmati Rice
  • Spiced vegetables
  • A meat dish
  • Raita (seasoned yogurt dip)

Here are some sample dishes from her website to give you an idea of what you might see at our first Vermont dinner evening:

  • Basmati Rice with peas and onions
  • Red Lentil Daal with carrots and cilantro
  • Braised greens and garlic-y potatoes
  • Carrot and apple Raita
  • Chicken with ginger-cumin tomato sauce
  • Aromatic mixed grain pilaf
  • Green mung bean Daal with ginger & garlic
  • Homemade Paneer with spinach or peas
  • Fresh beet-root Raita
  • Ground lamb with mint, potatoes and peas
Fresh tomatoes from Anjali Farms during Vermont Farm Trail's 2011 Dinner

Fresh tomatoes from Anjali Farms during Vermont Farm Trail’s 2011 Community Harvest Picnic

Lini Mazumdar also specializes in herbs, as she is a certified Herbalist through the Southwestern School of Botanical Medicine.  She is a certified Ayurvedic Nutrition Consultant and caters Indian food for local Vermonters.  She has created organic Vermont herbal products for sixteen years.  Since moving to Vermont, she has cooked her delicious and healthful Indian cuisine using Vermont local foods and fresh, organic ingredients.  Her passion for plants, organic practices, and medicine translates into the health-inspiring and palate-delighting dinners she creates.  Learn more about her business, Lotus Moon Medicinals.  Anjali Farm has hosted Vermont farm-to-table events and dinners, including…

  • Vermont Farm Trail’s “Community Harvest Picnic” with Chefs Amy Chamberlain, Mike Noyes and Jason Tostrup in 2011
  • Mach’s Traveling Pizza Oven Night in 2009
  • “A Chef’s Harvest” with Chef Michael Noyes in 2007
  • and The Vermont Fresh Network’s very first on-site farm dinner in 2005!

June 21st, 2014: Vermont Farm-to-Table Dinner with Chef Nicholas Matush

By late June, farmer’s markets in Vermont will be packed with fresh local produce.  The best way to enjoy the bounty?  Kick back for a delectable five-course meal created by one of Vermont’s very best local cooks.  Nicholas Matush creates stunning dinners using Vermont local foods including meat, dairy, vegetables and more. You may even get a taste of Mad Pickler products, grown and pickled at Nick’s homestead in Springfield, VT!

Nicholas Matush graduated from New England Culinary School’s satellite campus in the British Virgin Islands.  His passion for food extends beyond the kitchen to the farm and soil.  He strives to create meals that please not only the palate, but also the artistic and aesthetic senses.

Nicholas Matush has worked at several fine dining and farm-to-table restaurants across the country, including Little Palm Island in the Florida Keys and Joseph’s Table in Taos, New Mexico.  Internationally, he was Sous Chef at Brandywine Bay Restaurant in the British Virgin Islands.  He was honored to be Chef Davide Pugliese’s sous-chef at the James Beard House in 2010.  Recently, he has started getting back in touch with the land, creating a pickling business called The Mad Pickler.  See below to admire some of Nick’s recent homemade meals!

vermont-local-foods-gourmet-meal

Picante gazpacho with pesto crostini

vermont-farm-to-table-dinner

Ramps ravioli with brown butter, fiddlehead ferns, and Mad Pickler’s herbal beets

Gypsy Mussels with kalamata olives, Mad Pickler's hot peppers, tomato, garlic and grilled Orchard Hill Country Loaf

Gypsy Mussels with kalamata olives, Mad Pickler’s hot peppers, tomato, garlic and grilled Orchard Hill Country Loaf

 

BYOB cocktail hour for both events starts at 6pm.  Tickets are $50 each, and are limited in supply.  Please order in advance to assure your spot!  We hope to do more dinners like this in the future to support local agriculture and the Vermont farm-to-table movement.  Don’t forget to look into our Road Trip Package or Foodies Getaway to make the most of your spring vacation in Vermont!