From microbreweries to artisan cheesemakers, Vermont has long been a leader in fermentation, yielding some of the best makers and most delicious products in the country. The final frontier? Meat. Farmers, butchers, and food hubs are leading the charcuterie renaissance, using salt, smoke, and thousand-year-old preservation techniques to craft something extraordinary. Taste through the revolution with creative pairings, sides, and salads. 

Featuring:
Babette's Table
VT99 Meats
Agricola Farm 
Beau Butchery

Taught by guest chef Rory Stamp