Vermont Chamber Chef of the Year Features VT Products
NEWS
FOR IMMEDIATE RELEASE
March 9, 2010
Contact: Jeff Morton
Director of Communications
Vermont Chamber of Commerce
(802) 229-2273
jmorton@vtchamber.com
Vermont Chamber’s Chef of the Year to Feature Vermont Products
Vermont’s Chef of the Year, Gerry Nooney of Timbers Restaurant at Sugarbush Resort in Waitsfield, Vermont, will represent Vermont’s culinary talent in the New England’s Greatest Chef Demonstration at the New England Food Show (NEFS) in Boston on Monday, March 15.
The opportunity for Chef Nooney to represent Vermont at the NEFS is a direct result of the Vermont Chamber Hospitality Council’s efforts to promote and support Vermont's agricultural economy through the designation of a Vermont Chef of the Year award. Awarded annually at the Vermont Hospitality Gala each September, this leadership award is given to a chef with a proven history of supporting sustainable agriculture through the use of local food and products.
As this year’s award winner, Chef Nooney will demonstrate to an audience of professional chefs a unique food preparation process with his Farm to Table Half Hog Butchering Demonstration. “What’s notable about my demonstration,” says Chef Nooney, “is that it will show other chefs how to break down a half hog and utilize the fabricated cuts.”
“We are proud to send Chef Nooney to New England’s biggest food show to represent our state with an eye-catching and delicious demonstration,” noted Vicky Tebbetts, Vermont Chamber Senior Vice President.
Also notable, according to Chef Nooney, is that all the food products, from the pig originating from P.T. Farm in St. Johnsbury, to the Cabot Extra Sharp Cheddar that will be on hand to make ham and cheese sandwiches, are Vermont grown and created.
Chef Nooney will serve samples of his maple-cured bacon, a side of pancetta, and his smoked ham cured for 40 days using Woodchuck Hard Cider. “Handcrafted in Vermont, Woodchuck Draft Cider is a favorite key ingredient in soups, stews, sauces and desserts. A 40-day curing is an impressive way to incorporate our hard cider into a well-prepared culinary feast,” noted Bret Williams, President and CEO of Woodchuck Draft Cider.
Attendance for the three-day (March 14-16) New England Food Show, which this year is co-located with the annual International Boston Seafood Show, is expected to be at around 10,000 individuals. “Attendees of the show, including foodservice and retail buyers, will get a taste for many Vermont specialty food products. Featuring Vermont local and specialty food products at the well-attended New England Food Show showcases our agricultural economy,” noted Tebbetts.
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The Vermont Chamber of Commerce, the largest state-wide private, not-for-profit business organization represents nearly every sector of the state's corporate/hospitality community. Our mission is to create an economic climate conducive to business growth and the preservation of the Vermont quality of life.
