Gorging at the Black River Produce Food Show
The restaurant business is a brutal one. Cripplingly long hours, injuries and physical and emotional stress are just some of the hardships restaurateurs and chefs endure, only to cater to the capricious whims of the dining public.
But one bright spot to the biz, at least in Vermont, is a close-knit community of producers with great food. Today's sixth annual Black River Produce Food Show is a culinary Candyland — without the presence of Gloppy the Molasses Monster or Lord Licorice. Some requisite out-of-state distributors make the trip, but the reason most Vermont industry folk come out each year is to see what's happening on the local scene.
Here are a few of my favorites:
One of my favorite cheeses, finally made in Vermont by one of my favorite producers, Maplebrook Fine Cheese. The semi-soft, nutty fontina that I tried was the first official batch, but Italy had better take note. The Green Mountains can make our own earthy fontina just fine, thanks.