At Spruce Peak - August 31 + September 1, 2019
The region's best chefs come together for a celebration of food and wine.
This exceptional dining experience features the exclusive opportunity to meet celebrated guest chefs and enjoy a beautiful weekend of food, wine, and camaraderie.
Saturday, August 31
A Taste of New England Dinner
6:00pm - Cocktails & hors d'oeurves reception
7:00pm - Five course dinner highlighting each guest chef's specialties
$150 per person (all inclusive)
Includes expert wine pairing by The Lodge at Spruce Peak's sommelier, Tim Wallace, highlighting wines from international importer Kermit Lynch.
Sunday, September 1
Experiential Cooking Demonstrations
Starting at noon on Sunday, each of our celebrated guests will lead educational demonstrations so you can learn first-hand from top chefs passionate about food.
12:00 - Chef Sean Blomgren and Sommelier Tim Wallace - Terroir & Merrior: A Taste of Place
1:00 - Chef Will Gilson - New England Clambake
2:00 - Chef Benjamin Lacy - Pasta Classica
3:00 - Chef Colt Taylor - Foraging & Fermentation
Stay where the action is! Add Lodging to your Taste of New England weekend experience and save 20% on suites!
Introducing the Chefs
Chef Sean Blomgren
Executive Chef at The Lodge at Spruce Peak
in Stowe, VT
Chef Sean Blomgren’s passion for food and hospitality began early on, cooking holiday meals for his family in Lowell, Massachusetts. Driven by his passion for creating new dishes and the reaction from his family, at age 21 he enrolled in the famed Le Cordon Bleu.
Chef Will Gilson
Chef and Owner of Puritan & Company
in Cambridge, MA
Chef Will Gilson grew up on a New England farm and has taken his background and years of culinary experrtise to incorporate it into the award-winning food he serves to his guests.
Chef Colt Taylor
Executive Chef/Owner of Los Charros Cantina and The Essex
in Essex, CT
As an outdoorsman and lover of the land, Colt works closely with his purveyors: the farmers, fishermen and foragers who dot the surrounding landscape , ever searching for the most pristine bounty to bring to his kitchen.
Chef Benjamin Lacy
Executive Chef of Cafe ArtScience
in Cambridge, MA
With a spirit of innovation, Lacy continues to offer dishes at ArtScience that encourage diners to step outside their comfort zone without appearing selective or exclusionary. He hopes that guests leave with an understanding of not only the heart and soul behind the food, but also the philosophy behind the restaurant’s sustainable approach to dining.
Chef Jessica QUiet
Pastry Chef at The Lodge at Spruce Peak
in Stowe, VT
Chef Jess Quiet began her pastry journey by competing in national baking challenges, taking home first place for her home state of Vermont and fourth overall. A Silver Key Dean's Society graduate of Johnson & Wales University, she led pastry teams for years in properties across the east coast. Jessica recently has moved her career back to her home state, bringing her knowledge, experience, and passion daily to ensure each guest has a unique, special New England inspired experience.
Thank you to our media partner: Boston Common Magazine!
