Spring Pizzas!
Wed, May 21st | 5:30pm
United Church
Northfield, Vermont
Join the Vermont Wild Kitchen and farmer Tyler Renaud of Field Stone Farm for a hands-on pizza making workshop. We'll top our pies with foraged edibles, venison sausage, and seasonal farm finds while we chat about all the delicious foods that spring has to offer!
From wild food tastings to hands-on workshops, our events bring the community together around good food and nature. Our newsletter gives you early access to all our upcoming events—so you can plan ahead and join the fun.
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Past events
BLM House
South Royalton, Vermont
November 7, 2024
The Vermont Wild Kitchen returns with another in-person program on Thursday, November 7 from 5:30 PM to 8:30 PM in South Royalton. Join us for an evening of good food, people, and discussion!
At this Windsor County event, we'll explore, cook, and eat burdock root, which can be foraged throughout Vermont. Guest chef Chrys Tsang will feature burdock root in a dish called kinpira gobo. We’ll also be joined by Ari Lattanzi and Matt Bull from Make Do Farm who will walk us through prepping and cooking turkey, which many folks are raising and hunting this time of year.
Burdock Root and Turkey
Outdoor Cooking with VWK — Outdoor Family Weekend
Groton State Forest, Vermont
September 8, 2024
Join the Vermont Wild Kitchen for a demonstration in outdoor cooking with wild and cultivated foods from Vermont! Cooking and eating with fresh, local ingredients is a simple and fun way to enjoy a delicious meal and get in touch with the beautiful Vermont landscape. Bring your friends, family, appetites, and questions.
G.I.V.E A Care Farmstead, Fairfield Community Center
Bakersfield, Vermont
April 14, 2024
The Vermont Wild Kitchen returns with another in-person program on Sunday, April 14th! At this Franklin County event, we’ll be focusing on all things rabbit: how to raise them, how to hunt them, and finally how to cook them!
We’ll start the day at Give a C.A.R.E Farmstead in Bakersfield where we’ll tour Erica Martel’s homestead and learn what’s involved in raising rabbits, and we’ll also hear from a local hunter with rabbit hunting experience. We’ll then move over to the Fairfield Community Center where we’ll get into the kitchen for a hands-on lesson with Erica Martel and Amanda Corey in preparing rabbit, and the various wild and foraged finds that are a good accompaniment to this deliciously versatile protein. The event will conclude with a shared meal and good conversation.
Raising Hunting and Cooking Rabbits
Outdoor Cooking with VWK — Outdoor Family Weekend
Groton State Forest, Vermont
September 10, 2023
Join the Vermont Wild Kitchen for a demonstration in outdoor cooking with wild and cultivated foods from Vermont! Cooking and eating with fresh, local ingredients is a simple and fun way to enjoy a delicious meal and get in touch with the beautiful Vermont landscape. Bring your friends, family, appetites, and questions.
Cedar Circle Farm
East Thetford, Vermont
August 17, 2023
The Vermont Wild Kitchen will be live and in-person on Thursday, August 17th at the beautiful Cedar Circle Farm in East Thetford VT. The day will begin with a Let’s Go Fishing Clinic, followed by a cooking program led by Nando Jaramillo of Moon & Stars.
We'll be fishing the Connecticut River! This workshop is appropriate for everyone, whether you’re a new angler or seeking to expand your knowledge. All equipment will be provided, and participants will learn about water ecology and stewardship, fishing skills and rules, and more. There will also be a demonstration on how to clean your catch. The clinic will be led by Corey Hart of the VT Dept of Fish & Wildlife.
Corey will demonstrate how to grill trout over an open fire, and Nando Jaramillo will introduce attendees to arepas, a round patty made of ground corn, and hogao, a versatile tomato-scallion sauce. These foods are staples in Colombia and Venezuela, and pair very well with trout! Nando will lead participants in making different versions of hogao while sharing more about the history and culture of these foods. The program will end with assembling and sharing trout-hogao topped arepas and conversation.
