Events
Author Event at Bear Pond Books: Nora & Jenna Rice
Join Bear Pond Books in Stowe, Vermont for an author event with Nora and Jenna Rice, offering samples and signing their cookbook "Vermont Farm to Table", on December 14th from 5pm to 7pm.
About the Book:
The Vermont Farm to Table Cookbook is an ode to the flavors and ingredients of Vermont. Featuring over 50 recipes focused on fresh, local ingredients, this homegrown cookbook is your invitation to savor the bounty of the Green Mountain State.
The Vermont Farm to Table Cookbook is a celebration of Vermont’s unique flavors, focusing on recipes that utilize locally grown meats, dairy products, and vegetables.
Experience a full year in a Vermont kitchen—every dish flows with the rhythm of the land, no matter the season.
Featured recipes include:
• Herbed Ricotta Stuffed Chicken
• Potato and Wild Leek Gratin
• Asparagus and Goat Cheese Frittata
• Maple Bourbon Glazed Pork Chops
• Blackened Peach Salad
• Summer Berry Maple Pavlova
• Roasted Delicata with Cider Syrup
• Red Wine Braised Short Ribs
• Apple Celeriac Salad
• Maple Fudge
• Potato and Wild Leek Gratin
• Asparagus and Goat Cheese Frittata
• Maple Bourbon Glazed Pork Chops
• Blackened Peach Salad
• Summer Berry Maple Pavlova
• Roasted Delicata with Cider Syrup
• Red Wine Braised Short Ribs
• Apple Celeriac Salad
• Maple Fudge
With expert tips, beautiful photography, and a variety of dishes to suit any taste, The Vermont Farm to Table Cookbook is a love letter to all the colors and flavors of Vermont.
About the Authors:
Jenna and Nora Rice have deep roots in Vermont. growing up on a farm in the Connecticut River Valley, both sisters discovered their passion for farming at a young age, working with dairy cattle and helping their parents in the garden as early as 5 years old.
After finishing school, Jenna stayed in Vermont, where she settled on a 5 acre homestead and began a successful career in photography and creative marketing, working with Vermont food and beverage brands to elevate their stories through creative marketing.
Nora attended culinary school in England before working in restaurants all over the world, from Ireland’s only Michilin starred pub, to an Italian Agrotourismo and a caterer in New Zealand, before returning stateside to open her own catering company, Roaming Roots Kitchen.
It was once the two sisters found themselves reunited in Vermont once again that the idea for farm to table was born. Combining Nora’s culinary skills, Jenna’s photography and design abilities, and a shared love for local food, the pair developed, tested and photographed recipes for Vermont Farm to Table, using only locally grown and produced ingredients to create dozens of delicious and unique foods, bringing a sense of place and flavor of Vermont to readers with each recipe.
