Vermont Cheese Adventure Dinner

WED, SEp 11 | 5:30 PM
Shelburne Farms, Shelburne, VT | To Benefit the Vermont Cheese Council

This was the Adventure of our cheese fever dreams! Our four-course dinner featured 10 different creameries from top to bottom of our brave little state, from enduring icons like Jasper Hill and Cabot to hidden gems like Barn First and Parish Hill.

The Swiss dairy cows greeted us as we parked at the Farm Barn—and they were just the first treat!

Guests enjoyed a self-guided tour of the Farm Barn, sipping on a welcome drink and first course straight from our pop-up kitchen before settling into our long tables for a family-style feast.

We pulled out all the stops to create the most epic cheese dinner yet. Think outlandish grazing table of cheddar blinis and caviar, warm risotto finished inside giant wheels of cheese, and slow-cooked beef tenderloin swimming in raclette.

We closed out the magical evening with a fire-cooked dessert and a last sip outside, taking in the magic of Shelburne Farms after hours.

Producers + Partners

Vermont Cheese Council / fundraising partner

Shelburne Farms / host venue

Sas Stewart / host

Chef Eric Hodet / chef

Lauren Hayes / dir. of beverage and operations

Katie Palatucci / photographer

Tara Lynn Clayton / graphic design

MENU

1ST COURSE

Assortment of Cabot Creamery Co-Op Potato Chips

Hackleback Caviar + Salmon Roe

Shelburne Farms 2yr Cheddar Blini

Plymouth Artisan Cheese Truffle Queso Fundido + Mushroom Chorizo

Vermont Creamery Onion + Dill Creme Fraiche

Bayley Hazen Blue Cheese Dusted Popcorn

Champlain Cream Cheese + Charred Corn, Blueberries

It’s Still Spritz Season 

Aperol, Strawberry, Peach, Baking Spices, Rosé, Bubbles

mocktail: Lyre’s Aperitif, Watermelon, Chamomile, Lime, Grapefruit Oleo, Bubbles 

2ND COURSE

O Bread, Berry Vermont Creamery or Cabot Butter 

Gem Lettuce Salad, Shelburne Farm Veggies, Pepitas, Jasper Hill Caspian, Cabot Yogurt Green Goddess

Risotto Cacio e Pepe

Spring Brook Tarentaise, Calendula, Cracked Black Pepper

2023 Chardonnay,  LIOCO, Sonoma

mocktail: Cucumber, Pineapple, Ginger, Lime, Mint, Orange Blossom

3RD / MAIN COURSE

Coal-Roasted, Grass-Fed Beef Tenderloin

Spring Brook Raclette Fondue

Grilled Broccoli

Lemon Au Poivre, Toasted Sesame, Cobb Hill Good Old Gouda

Charred Delicata

Corn, Tomato, Popcorn, Barn First Cowles, Bougie Italian Dressing

2022 La Brusquembille, Syrah+Carignan, Pique Basse, Côtes du Rhône 

mocktail: Roasted Sungold Tomato Honey, Corn, Lemon, Basil

4TH COURSE

Maple Miso Apple Crisp

Jasper Hill x Cabot Clothbound Cheddar, Cinnamon Creme Fraiche

Trolly Car

Calvados, Miso, Cinnamon, Becherovka, Dry Curacao, Lemon