This March, Jr Iron Chef VT turns 10! When we started back in 2008 we had a hunch that it would be a good thing but we had no idea, really, how wildly successful it would become. Over the past 10 years nearly 3,000 Vermont middle and high school students have participated in this ground-breaking culinary competition! Along the way they’ve not only created and prepared recipes from scratch, they’ve learned about local agriculture and nutrition, established relationships with peers, chefs, and local farmers, developed confidence, and honed teamwork, leadership, and communication skills.
To celebrate this momentous occasion we’re going to bring together, for the first time ever, four of the most talented chefs in Vermont and have them prepare a culinary extravaganza for you to enjoy. Executive Chefs Doug Paineof Bleu and Juniper, Phillip Clayton of The Farmhouse Group, and Eric Warnstedt of Hen of the Wood are hard at work concocting courses that will delight and amaze your palette. Topping off the meal is a sweet treat baked bySweet Simone’s. Other highlights include a raw bar and a signature welcome cocktail. And, of course, everyone leaves with a party favor!
Don’t miss out! There are only 64 seats available at the birthday celebration of the year! Tickets are $125.00 per person which includes a welcome cocktail, raw bar, three courses, and dessert. Tax & gratuity are included. 100% of the proceeds will benefit Jr Iron Chef VT, helping us continue to make this opportunity accessible to all youth in Vermont.
Thank you to the following producers for generously donating ingredients for the dinner:
- Black River Meats
- Caledonia Spirits
- Citizen Cider
- Cellars at Jasper Hill
- Pete’s Greens of Vermont
- Silo Distillery