People, Places, Products
Vermont Taste features the people, places and products defining the taste of Vermont. We are currently working on our 2019 schedule of events and featured products. Here’s a taste of who and what was featured in 2018:
Von Trapp Brewing
Johannes von Trapp started thinking about starting a brewery at his family’s lodge in Stowe, Vermont more than a decade ago. He had a dream to brew an American version of the tasty lagers he enjoyed so much during trips to the countryside near his ancestral Austrian home. With this dream in mind, Johannes worked to start a brewery at Trapp Family Lodge. It became a reality in the spring of 2010, when von Trapp Brewery officially opened in a modest facility. In 2015 a new 30,000 sq. ft. brewery featuring a Rolec Brew House and capable of producing up to 50,000 barrels of beer annually was opened including the Bierhall and Restaurant.
Palm Bay International
A third generation company focused on quality, authenticity, and personal touch. Proud to support 2018 Vermont Taste by participating in the Dine Out program with their fine wine portfolio including Alta Luna, Bodegas Callia, Ferrari, Jean-Luc Columbo, Lunetta, Portillo, and Yealands.
Farrell Distributing, a third-generation Vermont family business committed to giving back to their community, is serving as a collaborator and outreach agent for Vermont Taste. Central to Farrell’s philosophy is that they are here to serve the Vermont consumers, retailers, and portfolio supplier partners. Ryan Chaffin, Director of Marketing & Business Development believes in the power of building relationships, partnerships and community outreach. He enjoys working directly a large and distinct family of brands including Vermont’s own von Trapp Brewing and Citizen Cider and a world wide portfolio including wines imported by Palm Bay International. Ryan and Stuart Timmons, Area Sales Manager, help tell their stories while being out and about visiting the market across the state engaging retailers and consumers. Together with Jeff Baker, Education & Training Manager and “Curator of The Curriculum,” they share their knowledge and passion for fine wine and craft beer with all through Vermont Taste.
The team at Topnotch are excited to once again support Copley Hospital. “The new direction of the fundraising effort is brilliant. In 2018, Flannel, our farm to table restaurant, offered a one-night fundraising dinner in collaboration with Owen Roe Vineyards. They believe that the art of a great meal lies in the balance between brilliant and unpretentious. Chef Adam Noe and the culinary team are passionate about creating dishes that are memorable, and inspired by regional gifts. They use locally grown ingredients, organic wherever possible, and celebrate the rich talent of Vermont’s local cheese makers, farmers and culinary artisans. Food and Beverage Director Jean Marie Napoliello assures that at Topnotch Resort, that art is showcased daily in dining experiences that consistently bring a fresh, approachable attitude.
Vermont Artisian Coffee and Tea
Mané Alves, a native of Lisbon, Portugal, who has worked in the specialty coffee industry for the past 20+ years, and prior to that, in the wine industry in California. Mané travels extensively every year to coffee producing countries, cups coffees from the latest harvests and discovers unique lots of green coffees that he purchases and has shipped back to Vermont to roast. With Mané globe trotting on behalf of coffee half the year, someone has to hold down the fort. Rene Adams and Holly Alves perform that function and oversee the business. Renee is General Manager of Vermont Artisan and manages the day to day workings. Holly sets the strategies plus handles the marketing for the company. Maxwell Duquette wears many hats and as Coffee Educator shares the experience of the various flavors and aromas that each different bean variety can have. and the craft of roasting to perfection. Together with the rest of the team, Anji, Roy, Josh, Tony, Yvonne, Boo and others, all share a passion for great coffee and are dedicated to delivering the highest quality coffee and tea products week in and week out.
Mt Mansfield Creamery
Mt. Mansfield Creamery started in June of 2009 using their our own Holstein & Brown Swiss cows to produce a number of raw milk cheeses from recipes with European origins. Using milk transported from the farm four miles away, owners Stan Biasini and Debora Wickart make small batches of cheese only 8 to 12 times per month. Debora milks about 30 cows per day and receives awards for the quality of milk she produces. Stan, a graduate of Paul Smith’s College, has put his chef days behind him to concentrate on our cheese recipes. The cheese facility is in the heart of Morrisville, Vermont in the old United Farmers Creamery building. Not only did they renovate the building, but they built their own cheese cave in the basement where cheeses are aged a minimum 60 days. Their French cheese is regularly washed using seasonal beers from a local breweries including Rock Art Brewing.
Rock Art Brewery
Located in Morrisville, VT, Rock Art Brewery is the first brewery in Vermont to be 100% solar-powered, maybe even the first in the Nation. But what shines the most is the generosity and true community spirit of owners Matt and Renee Nadeau. Since 1997, they have proudly produced outstanding beers using all Vermont products wherever possible. “We buy U.S. grains and hops,” Matt says. “Our cardboard is made in Sharon; our glasses and growlers are printed in Bennington; the labels are printed in Barre and Brownsville; T-shirts are printed in Morrisville; and the embroidery on our fleece and hats is done in Cambridge.” Stop by for a taste and learn more about their brewery and their delicious beers including the SunRocked IPA.
David O’Reilly, Winemaker Owen Roe
Established in 1999, Owen Roe emphasis towards Northwest wines has evolved to showcase the unique terroir within the prestigious grape growing regions of the Yakima and Willamette Valleys. Co-Owners, David & Angelica O’Reilly and Ben & Julie Wolff share a passion and history dedicated to fine wines and together, they have developed a diversified portfolio that has been recognized globally by critics, wine writers and consumers. In 2018, the culinary team of Flannel at Topnotch welcomed David O’Reilly to Vermont as a collaborator in 2018 Vermont Taste, together hosting a special dining and wine experience.
Lost Nation Brewing
After years of honing their skills in the brewing and process industry, Allen Van Anda and James Griffith, set forth to create a brewery with a simple mission: to produce honest beer. The result is a 7,000bbl brewery located in Northern Vermont that is capable of brewing any style of ales and lagers. The brewery takes inspiration from lesser known European beer styles, along with local Vermont life to guide their brews. The attention to detail, modern equipment, and love for beer help produce truly authentic, unique beers. Chef Erik Larson works to create rustic, pub inspired fare with bold flavor profiles and featuring local producers.
Lost Nation Brewing was proud to be a founding participant of 2018 Vermont Taste.
Since day one, Moog’s Place has been all about the music. The Moog’s Place Family is proud to support its community and Copley Hospital.
Offering a full menu (the best late-nite food and always good tunes to jam to), Moog’s Place is the place to uplift your spirit with great food, great music and a clean, safe, friendly atmosphere.