A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Americans who have been to France and come home craving a reminder of their magical European experience, love Vermont cheeses.
—Allison Hooper, founder, VT Butter & Cheese Creamery

Practice not cleaning your plate: it will help you eat less in short term and develop self-control in the long term.
—Michael Pollan

Sweet taste buds develop before all others, that’s why small children love sweets.
—Bronwyn Dunne

Don’t eat breakfast cereals that change the color of milk.
—Michael Pollan

My rule of thumb is, when in doubt, cook more than you think you may need.
—Marian Cunningham, from Learning to Cook


Events

Events Sponsored by In the Kitchen with Bronwyn

From time to time, In the Kitchen with Bronwyn, will host a culinary event around an interesting food project or person.

In 2011, I created a Bastille Day Dinner at the Lakeview Inn in Greensboro, VT, to celebrate Julia Child’s 100th birthday and the 50th anniversary of the publication of Mastering the Art of French Cooking.

I was also lucky enough to be able to bring together food writers and authors Marian Burros, Jeff Roberts, Judith Jones, and Marialisa Calta for a panel discussion on Homecooking and the Development of the American Culinary Landscape. Both were big successes!

I am available as a consultant to help plan and market culinary events for others. Please email or call me at 802-862-5022.

 Upcoming Food Events

If I think your food-related event, in Vermont or beyond, is of interest to my readers I would be happy to feature it here.

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Events Sponsored by In the Kitchen with Bronwyn

From time to time, In the Kitchen with Bronwyn, will host a culinary event around an interesting food project or person.

In 2011, I created a Bastille Day Dinner at the Lakeview Inn in Greensboro, VT, to celebrate Julia Child’s 100th birthday and the 50th anniversary of the publication of Mastering the Art of French Cooking.

I was also lucky enough to be able to bring together food writers and authors Marian Burros, Jeff Roberts, Judith Jones, and Marialisa Calta for a panel discussion on Homecooking and the Development of the American Culinary Landscape. Both were big successes!

I am available as a consultant to help plan and market culinary events for others. Please email or call me at 802-862-5022.

 Upcoming Food Events

If I think your food-related event, in Vermont or beyond, is of interest to my readers I would be happy to feature it here.

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Events Sponsored by In the Kitchen with Bronwyn

From time to time, In the Kitchen with Bronwyn, will host a culinary event around an interesting food project or person.

In 2011, I created a Bastille Day Dinner at the Lakeview Inn in Greensboro, VT, to celebrate Julia Child’s 100th birthday and the 50th anniversary of the publication of Mastering the Art of French Cooking.

I was also lucky enough to be able to bring together food writers and authors Marian Burros, Jeff Roberts, Judith Jones, and Marialisa Calta for a panel discussion on Homecooking and the Development of the American Culinary Landscape. Both were big successes!

I am available as a consultant to help plan and market culinary events for others. Please email or call me at 802-862-5022.

 Upcoming Food Events

If I think your food-related event, in Vermont or beyond, is of interest to my readers I would be happy to feature it here.

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Events Sponsored by In the Kitchen with Bronwyn

From time to time, In the Kitchen with Bronwyn, will host a culinary event around an interesting food project or person.

In 2011, I created a Bastille Day Dinner at the Lakeview Inn in Greensboro, VT, to celebrate Julia Child’s 100th birthday and the 50th anniversary of the publication of Mastering the Art of French Cooking.

I was also lucky enough to be able to bring together food writers and authors Marian Burros, Jeff Roberts, Judith Jones, and Marialisa Calta for a panel discussion on Homecooking and the Development of the American Culinary Landscape. Both were big successes!

I am available as a consultant to help plan and market culinary events for others. Please email or call me at 802-862-5022.

 Upcoming Food Events

If I think your food-related event, in Vermont or beyond, is of interest to my readers I would be happy to feature it here.

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"Meet & Three" Thursdays at the Inn at Weathersfield Introducing Executive Chef Jean-Luc Matecat

Executive Chef Jean-Luc Matecat. Photo by Tom McNeill.

Executive Chef Jean-Luc Matecat. Photo by Tom McNeill.

To help introduce their new executive chef, Jean-Luc Matecat, The Inn at Weathersfield in Perkinsville, VT is offering “Meet & Three” Thursdays through March 23 (when the inn closes for mud season). A special 3-course dinner (with a choice of 2 starters and 2 main courses plus a dessert) featuring dishes from the chef’s Friday-Sunday tasting menus is being offered in the dining room for just $25. 

As a native Vermonter and son of a French chef, Jean-Luc Matecat learned early to respect food and seek out the freshest ingredients from local farms. After culinary school in California and studying under some of the finest chefs in New England, Jean-Luc’s career took him from Nantucket to northern Vermont and to France. His style is clean, rustic, yet classically rooted. His dishes change weekly and will continue to feature ingredients from local farms, as well as seafood from New England waters.

The Inn at Weathersfield is one of Southern Vermont’s hidden farm-to-table jewels and a premier New England culinary inn destination. Tucked on 21 wooded acres, the 12-guest room year-round inn is open for dining, weddings and events. It is conveniently located just minutes from Woodstock, Ludlow (Okemo Mountain) and Chester, yet far enough away to be a true retreat. Built in 1792 and having served as a stagecoach stop, the charming two-story aged gently as a private residence for over 150 years before becoming an inn. Old world charm found in the original wood floors, fireplaces, and exposed timber frame beams blends with modern spa baths and showers, flat screen TVs and WiFi throughout.                                              

The restaurant is open Wednesday through Sunday from 5:30-8:30 pm and the inn is open seven days a week. For more information call 802-263-9217, email stay@weathersfieldinn.com and visit www.weathersfieldinn.com.  

 

 

 

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a La Carte Videos

Bronwyn Dunne and Judith Jones Prepare Two Potato Salads at Bryn Teg. See the recipes


Gateau de Crepes- In Molly’s Kitchen.
See recipe from the Smitten Kitchen



Blog Archives

Recipe Archives

  • ‘Tis the Season - Dec 2018
  • Four Things I learned in Cooking Class - Oct 2018
  • Moussaka - Oct 2018
  • I Love Early Fall…From My Head…To-ma-toes - Sep 2018
  • Three uses for a bounty of apples - Aug 2018
  • Strawberry Rhubarb Salsa - Jul 2018
  • Egg White Casserole with Sweet Potato Crust - Apr 2018
  • Chicken Dijonaise – Slow Cooker: The Best Cookbook Ever - Feb 2018
  • Winter Root Soup – Nourishing Traditions - Feb 2018
  • Soooo Many Momos - Sep 2017
  • Sautéed Fiddleheads in Butter with Lemon and Garlic - May 2017
  • A Recipe for the Holidays from Shelburne Farms - Nov 2013
  • The “Zetterburger” Recipe - Aug 2013
  • Homemade Fresh Mozzarella Recipe - Jul 2013
  • Twin Farms’ Gluten-Free Soufflé Pancake Recipe - Jun 2013
  • Potato Salad Two Ways - Mar 2013
  • It’s Easy Being Green—If You’re a Soup! - Feb 2013
  • For The Love of Valentine’s Day, A Chocolate Mousse - Feb 2013
  • Happy New Year Resolutions – Roasted Root Vegetables - Jan 2013
  • The Best Cheesecake in the World - Dec 2012
  • Tarte aux Pommes – A Holiday Gift to You - Dec 2012
  • A Thanksgiving Memory with a Memorable Brining Recipe - Nov 2012
  • Chicken with Artichokes & Honey – The Recipe - Nov 2012
  • Alison Baker’s Tomato Coconut Soup - Oct 2012
  • Basil, Lettuce and Tomato Sandwich – The Recipe - Oct 2012
  • Cold Pea Soup- The Recipe - Sep 2012
  • Onion Tart with Anchovies & Black Olives- Recipe for Pissaladiere Nicoise - Sep 2012
  • Boeuf Bourguignon - Apr 2012
  • Gingery Shrimp with Asparagus and Edamame - Apr 2012
  • Salisbury Steak - Apr 2012