11:15 am–12:15 pm

Cheese & Charcuterie: Vermont Fermentation
with Chris Bailey & Matt Jennings

Matt Jennings of Farmstead & La Laiterie joins Chris Bailey of VT Smoke & Cure for a discussion of how both cheese and charcuterie, through the process of preservation, accomplish the time-honored task of turning fresh milk and raw meat into savory and nutritious foods, honing and concentrating inherent flavors by virtue of fermentation.

1:00 pm–2:00 pm

Aged Cheddar & Beer: Pairings from Vermont with Mike Colameco

Join chef, author, and media personality Mike Colameco for a pairing of the very best Vermont Cheddars, aged up to four years and beyond, paired with a selection of the finest Vermont beers, carefully chosen to bring out common characteristics and highlight the nuances of flavor and aroma that emerge from particular combinations.

3:00 pm–4:00 pm

Discovering Vermont Wines with Sean Buchanan & Sam Gugino

Marquette, Frontenac and LaCrescent are not French Canadian explorers but grape varieties developed to produce produce high quality wines in Vermont's northern climate. Join Wine Spectator columnist, Sam Gugino, and Chef and local food advocate, Sean Buchanan, as they guide you in a tasting to explore and understand the characteristics of Vermont's exciting new wines and the foods they complement.