August Farm Tour and Sunset Dinner at Sandiwood Farm

“Did you enjoy yourselves?” we ask. “It was magical”, they reply.

There was that word again. Magical. It has crept into my vocabulary here – into my journal, our conversations, it’s become a genuine feeling. Magical. As Disney as it might sound that is how I will fondly remember this summer in Vermont.

My friend Allison likes to say that “the stars aligned for us”. Harrison was just finishing culinary school and was hungry to get more hands on experience growing the food he prepares. Then our friend Sandi enters. Her parents have a small organic vegetable farm called Sandiwood Farm in Wolcott. We visit and poof, we’re then lending a hand with seeding, weeding and harvesting.

We also shared a common vision of creating farm-to-table dinner experiences there on the farm. But more than just a vision, we each possessed our own unique strengths that we could pull from to bring the concept to life. I could pull from my event planning and communications roots; Harrison, Sandi (and this month, Amy) brought menu design, cooking and catering talents; Sara and Bob of course offered beautiful harvests, a wealth of farming knowledge and an eagerness to share; and Dani, Becca and Kyle had the passion, resourcefulness and contagious enthusiasm to pitch in wherever needed to bring it all to life.








This week we hosted our third farm dinner and as I looked around it did feel as if the stars aligned. We were organizing, orchestrating and best of all, just laughing. And outside there were warm introductions between strangers, the crackling sounds of a bonfire, bottle after bottle of wine shared between new friends, the illuminating flicker of candlelight, the oohs and ahhs of each course, and the content smiles as the sun set. Yes, it was a magical.

{Heirloom Tomato, Sage Farm Goat Dairy Feta, Lemon Basil, Shaved Red Onion & Olive Oil}

{Heirloom Tomato, Blueberry, Opal Basil, Balsamic Reduction & Roasted Garlic Aioli}

{Crudites with baba ghanoush}

{Local Cheese Board includingJasper Hill Bayley Hazen Blue Cheese and Sage Farm Goat Dairy Sterling, Madonna & Feta Cheeses}

{Fried Fromage Fritters (goat and cow’s milk) with sun-gold tomatoes and a balsamic drizzle}

{Crostini with farm fresh egg, cucumber, radish, dill & a roasted garlic farm egg aioli}

{Chard Sushi}





{House Made Farm Egg Tagliatelle Pasta with oven roasted cherry tomatoes, heirloom tomato sauce, arugula sprouts, roasted garlic cloves & basil}


{Mixed Beans with dill and brown butter}

{Roasted Potatoes, Cippolini Onions & Locally Foraged Black Trumpet Mushrooms}

{Cider-Brined Grilled Pork Loin, Braised Belly & Braised Leg with a late-summer apple reduction}



{House Made Basil Shortbread Biscuits with Macerated Madeira Berries & Lemon Cream}

We will be taking a little of that magic with us to Winston-Salem, NC.

{Thank you Schlosser Family!}


Only a week and half left until we move…


Until we find fresh inspiration again,

a + h

2 responses

  1. This is the most amazing post,it brings tears to my eyes. I was just thinking all of what you wrote in this post. You two have become very good friends, like family and we will miss you very much!!!

    Sara Schlosser
    Sandiwood Farm
    http://www.vtpuresyrup.com

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