photo galleries

Chef Kevin Adey and Mixologist Brooke Hoffine of Northeast Kingdom - Brooklyn, NY

Composed Cheese Plate: House-made Chevre, Tartine with Golden Raisins and Fennel, Breakfast Radish, Wood Sorrel, Sheep Sorrel, and Honey

Day Boat Maine Scallops with Foraged Ramps, Foraged Stinging Nettles, Foraged Garlic Mustard, Roasted Shallots, Black Trumpet Mushrooms, and Sauce Bordelaise

White Coq au Vin, Bobo Chicken, Sunchoke Puree, Spring Pea Tendril Salad, and Black Olive Oyster Crackers

Roasted Pork Tenderloin from Oink and Gobble Farm with Tokyo Turnips, Peas, Black Garlic Vinaigrette, and Wild Chive Oil

Penny Candy: Root Beer Liqueur, Tahitian Vanilla-infused Bourbon, Hawthorne Valley Creamery Cream, and Edible Birch Branch Garnish

Hemingway in Vermont: House-made Blueberry-Ginger Puree, Flor de Cana Rum, and Star Anise Simple Syrup

Sparkling Theresa: Sparkling Vouvray, Prickly Pear Puree, and Rose Water

Crush: Brooklyn Gin, Limoncello, Mint-infused Orange Juice, Ricard, and Sparkling Vouvray Float

Chef Kevin Adey of Northeast Kingdom – Brooklyn, NY

Mixologist Brooke Hoffine of Northeast Kingdom – Brooklyn, NY

Composed Cheese Plate: House-made Chevre, Tartine with Golden Raisins and Fennel, Breakfast Radish, Wood Sorrel, Sheep Sorrel, and Honey

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Composed Cheese Plate: House-made Chevre, Tartine with Golden Raisins and Fennel, Breakfast Radish, Wood Sorrel, Sheep Sorrel, and Honey

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Composed Cheese Plate: House-made Chevre, Tartine with Golden Raisins and Fennel, Breakfast Radish, Wood Sorrel, Sheep Sorrel, and Honey

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Day Boat Maine Scallops with Foraged Ramps, Foraged Stinging Nettles, Foraged Garlic Mustard, Roasted Shallots, Black Trumpet Mushrooms, and Sauce Bordelaise

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Day Boat Maine Scallops with Foraged Ramps, Foraged Stinging Nettles, Foraged Garlic Mustard, Roasted Shallots, Black Trumpet Mushrooms, and Sauce Bordelaise

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Day Boat Maine Scallops with Foraged Ramps, Foraged Stinging Nettles, Foraged Garlic Mustard, Roasted Shallots, Black Trumpet Mushrooms, and Sauce Bordelaise

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Day Boat Maine Scallops with Foraged Ramps, Foraged Stinging Nettles, Foraged Garlic Mustard, Roasted Shallots, Black Trumpet Mushrooms, and Sauce Bordelaise

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White Coq au Vin, Bobo Chicken, Sunchoke Puree, Spring Pea Tendril Salad, and Black Olive Oyster Crackers

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White Coq au Vin, Bobo Chicken, Sunchoke Puree, Spring Pea Tendril Salad, and Black Olive Oyster Crackers

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White Coq au Vin, Bobo Chicken, Sunchoke Puree, Spring Pea Tendril Salad, and Black Olive Oyster Crackers

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White Coq au Vin, Bobo Chicken, Sunchoke Puree, Spring Pea Tendril Salad, and Black Olive Oyster Crackers

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Roasted Pork Tenderloin from Oink and Gobble Farm with Tokyo Turnips, Peas, Black Garlic Vinaigrette, and Wild Chive Oil

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Roasted Pork Tenderloin from Oink and Gobble Farm with Tokyo Turnips, Peas, Black Garlic Vinaigrette, and Wild Chive Oil

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Roasted Pork Tenderloin from Oink and Gobble Farm with Tokyo Turnips, Peas, Black Garlic Vinaigrette, and Wild Chive Oil

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Penny Candy: Root Beer Liqueur, Tahitian Vanilla-infused Bourbon, Hawthorne Valley Creamery Cream, and Edible Birch Branch Garnish

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Penny Candy: Root Beer Liqueur, Tahitian Vanilla-infused Bourbon, Hawthorne Valley Creamery Cream, and Edible Birch Branch Garnish

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Penny Candy: Root Beer Liqueur, Tahitian Vanilla-infused Bourbon, Hawthorne Valley Creamery Cream, and Edible Birch Branch Garnish

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Hemingway in Vermont: House-made Blueberry-Ginger Puree, Flor de Cana Rum, and Star Anise Simple Syrup

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Hemingway in Vermont: House-made Blueberry-Ginger Puree, Flor de Cana Rum, and Star Anise Simple Syrup

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Hemingway in Vermont: House-made Blueberry-Ginger Puree, Flor de Cana Rum, and Star Anise Simple Syrup

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Sparkling Theresa: Sparkling Vouvray, Prickly Pear Puree, and Rose Water

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Sparkling Theresa: Sparkling Vouvray, Prickly Pear Puree, and Rose Water

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Sparkling Theresa: Sparkling Vouvray, Prickly Pear Puree, and Rose Water

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Crush: Brooklyn Gin, Limoncello, Mint-infused Orange Juice, Ricard, and Sparkling Vouvray Float

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Crush: Brooklyn Gin, Limoncello, Mint-infused Orange Juice, Ricard, and Sparkling Vouvray Float

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Crush: Brooklyn Gin, Limoncello, Mint-infused Orange Juice, Ricard, and Sparkling Vouvray Float

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Chef Kevin Adey of Northeast Kingdom – Brooklyn, NY

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Chef Kevin Adey of Northeast Kingdom – Brooklyn, NY

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Chef Kevin Adey of Northeast Kingdom – Brooklyn, NY

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Mixologist Brooke Hoffine of Northeast Kingdom – Brooklyn, NY

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