Chapter Two.

Farewell Vermont. You will be missed. It’s back to North Carolina we have gone.

We would be lying if we said we didn’t struggle with leaving; funny because we only moved to Vermont for Harrison to attend culinary school. But we ended up falling in love with the area with its contagious locavore lifestyle and deeply rooted good food community.


And we continue to crave the breads…

The cheeses…

The hidden treasures…


The beer…


I like to say that it was in Vermont that I finally entered food rehab. I went from microwaving to making from scratch; from drive-thrus  to farm stands; from cans and boxes to picking and canning. We moved for Harrison but in the end we think it might have been equally for me.

In Vermont my passion for food grew ten-fold. And so did my love for working side by side with Harrison. He cooks and I photograph. He explains how-to and I write. He learns hands-on and I read his textbooks to ask questions. He executes our event menus flawlessly and I make sure our guests are enjoying themselves. He continues to inspire me. I continue to challenge him.

Isn’t it funny where life leads you when you just let loose and let it?  If you were to ask me a year and a half ago if I could see myself working side by side with him day to day I would have thought you were nuts. But today I can’t think of any other place I would rather be.

For us, life has led us back to North Carolina to give his mom some much needed support with her thriving catering business with him in the kitchen and me in the office with coordination. And we’re looking forward to using our passions to create lasting food memories for clients.

While we’re here, we also strive to create new farm to table experiences with the community in our home state. Ultimately, it is our dream to one day have a small farm and cafe and do it all on one site. We’ll see…

So although the New England culinary adventure has ended, we know that a whole new adventure is about to unfold. We hope you’ll continue to join us here to share in new inspiration and continue to celebrate the community that food builds with us.

Hello Winston-Salem. Here goes…

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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

July Sunset Farm Dinner and Tour at Sandiwood Farm

“My garden is my most beautiful masterpiece” ― Claude Monet

To watch them walk through the rows and rows of vegetables and select by hand those that will make the cut for our July dinner was surreal. For me it wasn’t too long ago that I ate out of boxes, cans, and frozen trays.  And this year has been a crash course on how to live, eat and prepare so much better. For this experience, I am forever grateful.

The late-July harvest was a beautiful masterpiece. Tomatoes were plump and beautiful. The snap peas had a perfect crunch. As we peeled the loads and loads of harvested garlic, the smell lingered on our fingers. The smells, the textures, the colors, the fresh-out-of-the-ground flavors were spinning through our minds as menu ideas were freely exchanged outside in the warm sun. Harrison and Sandi once again walked through which items would be at their peak that week with Sara. Together our chefs curated a lovely farm to fork menu for the 24 hungry guests who joined us that night.


There was a 50th birthday celebration at one table and intermixed at the other were new and old friends including an established Stowe concierge and an intrigued farm to table tour operator. Among the tables set with freshly picked flowers, garlic braids and tomatoes was a sincere appreciation for the love and dedication behind the evening’s food. As guests made introductions and shared stories at the communal dinner tables, a shared energy and enthusiasm was felt throughout the farm while a series of fresh, colorful courses were served just as the sun set.

{local cheese board}

{fresh vegetables with homemade carrot hummus topped with nigella seeds}

{poached beet skewers with lemon-basil vinaigrette}

{bruschetta with homemade heirloom tomato jam, fresh mozzarella and assorted basils}

{roasted summer garlic with grapeseed oil}

{homemade fromage stuffed bite-sized tomatoes with roasted garlic & opal basil}

{flatbread with heirloom tomatoes, green onion, opal basil and homemade white sauce}

{“the green machine”: flatbread topped with braised greens, fennel, green onion, cabbage, sugar snaps, red onion}

{flatbread with fresh farm blueberry, heirloom tomato, goat cheese. opal basil and balsamic reduction}

{homemade pappardelle pasta}

{7-hour smoked chicken with herb pistou}

{sautéed and grilled summer green veggies}

{farm fresh egg custard with chocolate ganache, fresh blueberry compote and wooly mint}


On behalf of Sandiwood Farm, we would like to invite you to our upcoming sunset dinners and farm tours. Each night will include a unique menu inspired by the week’s farm harvest.

Upcoming Dates
August 21
September 20
October 10

Time: 6:00pm
Cost: $50/per person
BYOB and BYO appetite

These intimate meals will be capped at 20 guests, so RSVP early!

To RSVP or learn more, please email Sara at maplesyrup@myfairpoint.net or call 802-888-2881

Until we find fresh inspiration again,  
A + H

June Sunset Dinner and Tour at Sandiwood Farm

“Our life is frittered away by detail. Simplify, simplify.”
― Henry David Thoreau

It rained. It poured. There was thunder. And lighting. In a word, the weather was – nasty.

It was the big debut of the new farm to fork dinner series at Sandiwood Farm. And the rain – that week of rain was spoiling all of our plans.

We began obsessing over those little details that we thought were ruined. No stunning sunset. No walking farm tour. Muddy grounds. Geesh … not even warm weather. “We should consider rescheduling”, we said. It’s our trial run and we were certain plan B just wouldn’t be as fun.

At least that’s what we had thought.

“It is what it is”, we repeated to one another as we pulled together to simplify the original plan. Without a word, we agreed to not give those uncontrollable details a second thought.

And so…

Behind the scenes, the harvesting room became an extra plating, prep and flower arranging station….


And our dinner table was reset family style in a greenhouse surrounded by growing tomato vines…


In the house, the kitchen came alive with direction and focus….

And the skies slowly cleared just in time for the evening’s guests to arrive.


The June dinner menu was inspired by the fresh organic produce and herbs harvested that day on the farm, along with other locally sourced ingredients. Crisp. Spicy. Crunchy. Green. Sandi and Harrison took a simplistic approach in their preparation. Flawlessly and respectfully the ingredients just shined.

{Fresh homemade cheeses + goat cheese from our friends at Sage Farm Goat Dairy}

{Warm bread freshly baked that afternoon by local baker/NECI Grad, Trenton Chamberlain }

{Veggie Summer Rolls filled with freshly harvested ingredients from the farm and homemade ponzu sauce }

{ Bruschetta: Homemade Chevre with farm herbs, arugula pesto and Wild Branch oyster mushrooms }

{ Cream of Zucchini Soup with herb and green garlic croutons. Topped with a curry creme fraiche drizzle }

{ Baby Lettuces, shaved radishes, edible flowers and grilled scape and Sandiwood farm maple vinaigrette }

{ Fresh tagliatelle pasta with homemade fromage blanc and seasonal farm veggies }

{ 7-hour smoked chicken with herb pistou }

{ First picked strawberry cobbler topped with decadent dulce de leche whipped cream }

And at the end of the night, just as the warm strawberry cobbler was served, a stunning electric pink sky emerged.

In the end, it turned out to be a magical evening… a special experience for new friends and old. All thanks in part to that darn rain.

On behalf of Sandiwood Farm, we would like to invite you to our upcoming sunset dinners and farm tours. Each night sure to offer its own pleasant surprises along with the latest in farm fresh delights.


Upcoming Dates

July 24

August 21

September 20

October 10

Time: 6:00pm
Cost: $50/per person
BYOB and BYO appetite
These intimate meals will be capped at 20 guests, so RSVP early!

To RSVP or learn more, please email Sara at maplesyrup@myfairpoint.net or call 802-888-2881

Until we find fresh inspiration again,
A + H