April 8, 2014
Marilee Spanjian, 802-263-9217, email@example.com
Pam Knights, 802-485-7274, firstname.lastname@example.org
Vermont Wild Edibles Culinary Weekend featuring Wildcrafters Nova Kim & Les Hook at The Inn at Weathersfield, May 3: Class & Field Trip, Wild Edibles Dinners
Perkinsville, VT–With spring comes a whole host of wild edibles and mushrooms frequently overlooked and often available out one’s own door. Join internationally- acclaimed wild food experts and spirited educators Nova Kim and Les Hook, who will share more than 80 years of combined wildcrafting knowledge and experience with guests at a Wild Edibles Culinary Weekend Adventure at The Inn at Weathersfield in Perkinsville, VT on May 3. This event marks the first in the inn’s all-new series of Culinary Weekends.
In this unique workshop and field trip, open to both inn guests and commuters, students learn to identify and enjoy wild foods for culinary purposes. They’ll learn about proper collection techniques and the tools needed, as well as the concept, ethics and environmental impact of responsible collection. And of course, they’ll follow Nova Kim and Les Hook into the Inn’s fields and woods on an exciting exploration to collect what nature is offering at the time. That evening Executive Chef Jean-Luc Matécat prepares a special menu featuring wild spring edibles, collected by Nova and Les, to be enjoyed by participants in the private wine cellar with the presenters. The menu will also be available as the tasting menu in the restaurant Saturday and Sunday evenings, May 3 and 4.
Nova Kim and Les Hook of Fairlee, VT, have appeared in numerous publications including Food Arts, Vermont Life, Yankee, and New York magazines, The New York Times and Village Voice. They have been featured on NPR’s Splendid Table and Weekend Edition, and at the Smithsonian Folklife Cultural Festival; presented for Slow Food USA at Terra Madre in Italy, and the Native Food Summit in New Mexico; and in 2013 were the conference field trip Leaders and presenters for the 7th International Workshop on Edible Mycorrhizal Mushrooms in Guatemala. In addition Les and Nova are adjunct professors of Wildcrafting and Mushroom Gathering at Green Mountain College and Vermont Technical College. Sought out by acclaimed chefs, they have been supplying Vermont’s high-end restaurants with mushrooms and wild edibles for more than two decades now.
For an optimum interactive learning experience, the culinary program is limited to just 12 participants. Registration details can be found at www.weathersfieldinn.com/hidden-kitchen.
Local diners are encouraged to meet Nova Kim and Les Hook during the cocktail hour on Saturday from 5-6 PM, and to enjoy the Wild Edibles Tasting Menu served in the dining room Saturday and Sunday nights.
The complete 2014 Culinary Weekend series highlights Vermont and New England’s seasonal farm offerings. The schedule includes: June 7, Culinary Herbs with MA cookbook author Betsy Williams; July 12, Farm-to-Table with Vermont cookbook author Tracey Medeiros; August 2, Pit Roasting with Executive Chef Jean-Luc Matécat; September 13, Apples & Cider with NH cookbook author Ben Watson; October 25, Food Preservation with VT cookbook author Andrea Chesman; (no classes in Nov.); and December 6, Colonial Cocktails with VT author and food writer Corin Hirsch.
Built in 1792, The Inn at Weathersfield is a New England Premier Culinary Destination offering 12 unique en-suite guest rooms, an acclaimed fine dining restaurant and tavern, vegetable gardens, and a wedding amphitheater on 21 wooded acres. It is conveniently located 20 minutes from Woodstock and Ludlow, around four hours from New York City, and 2.5 hours from Boston.
Privately owned by Marilee and Richard Spanjian, their mission is to offer the best of what’s fresh from family farms and the seashores of New England, to create a unique culinary experience for the non-professional cook and the discerning traveler and diner.
To learn more or to register call (802) 263-9217, or book online at www.weathersfieldinn.com, or email@example.com.
Chester M. Stone
He was born May 1, 1940, in Brattleboro, the son of Bernard and Doris (Stedman) Stone.
He graduated from Brattleboro High School in 1958.
He married Roberta Putnam, who predeceased him. Later, he married Grace Lawley, who also predeceased him.
He had resided in Weathersfield since 1965.
He worked in the automotive industry for many years. He later owned and operated Auto Parts of Weathersfield. Later in life, he received his CDL (commercial driver's license), and worked for Amerigas in Claremont, N.H. Then he drove a school bus for the Weathersfield School District.
He enjoyed woodworking, fishing, bird watching, photography, four-wheeling, weather tracking, Vermont nature and Vermont history, as well as local history.
He was a longtime volunteer with the Ascutney Fire Department.
Survivors include two sons, Craig Stone of Springfield and Bernard "Bernie" Stone of Cleveland, Wis.; a daughter, Cathi Ruh of Newton, Wis.; four grandchildren; three great-grandchildren; a sister, Marcia Dewitt of Townshend; nieces, nephews and cousins.
A potluck gathering will be held from 11 a.m. to 2 p.m. Thursday, April 10, at Mr. G's Restaurant in Ascutney.
In lieu of flowers, memorial contributions may be made to the Springfield Humane Society, 401 Skitchewaug Trail, Springfield, VT 05156; or to the Weathersfield School, 135 School House Road, Ascutney, VT 05030.
Arrangements are under the direction of the Davis Memorial Chapel in Springfield.
Published in Rutland Herald on Apr. 8, 2014