Vermont Day School students just finished an amazing Fall CLIC week project! Students were immersed in a farm to table experience, where they learned first hand about the process of using local, seasonal ingredients to create tasty food. We kicked off the week with a visit to The Guild Restaurant to hear a talk Phillip Clayton, Executive Chef/Owner of the Farmhouse Group. Here, students received advice from Chef Clayton on how to create flavor pairings and interesting recipes using local food that’s in season. Next, students visited Bread and Butter Farm, where they harvested swiss chard and kale, planted new crops and visited the pigs! Returning to school with their harvest, our budding chefs worked collaboratively to create recipes featuring seasonal ingredients from the farm. As a culmination of the week, students spent the day making their recipes and tasting one another culinary creations, which featured: beet smoothies, potato and swiss chard gratin, pumpkin waffles, butternut squash soup and more!
