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We're a network of Vermont Chefs, Farmers, Food Artisans, and Diners.

Member Road Trips

Get on the Bus!

For our first of, hopefully, many future trips we are thrilled to invite you on a springtime road trip to Providence, Rhode Island. This educational field trip will focus on meat processing by restaurants for sale to their dining customers and retail. We will start off the day with a visit to Pat's Pastured, a pasture-based, sustainable farm and partner to renowned Chef Matt Jennings, of Farmstead in Providence--which will be our main stop. The daylong trip will include bus service from multiple stops in Vermont, tours and presentations from Matt and Pat, along with social time to hang with your fellow Vermont chefs & farmers and pick the brains of our hosts.

Event Details:
Date - 
Monday, May 6, 2013
Time - First Pickup in Montpelier at 7AM
           (two more pickups/drop off locations in VT - TBD) 
            Last drop-off in Montpelier at approximately 10PM 
Cost - $20 (This covers coach transportation, does not include meals)
Meals - Grab your own breakfast and pack a lunch. We'll have time for an early dinner (4:00) before we leave Providence.
Contact - Sign up is first come, first served. Reservations are required. Seating is limited. Please email Grace at of call VFN 802.434.2000 to sign up.

 Chef Matt Jennings - Farmstead

Matt is a two-time finalist for the prestigious James Beard Foundation’s “Best Chef Northeast” award, has been named one of America’s “Most Sustainable Chefs” and was selected as one of Food & Wine Magazine’s “Big thinkers, changing the way Americans eat.” Matt is an avid and skilled butcher, forager, preserver and cooker of all things delicious. Matt will share his experience with curing meats, building an aging facility and dealing with regulations.

 Farmer Pat McNiff - Pat's Pastured
Founded in 2002, Pat’s Pastured provides the highest quality pasture-raised and grass-fed meats. Their goal is to provide their livestock with a life that allows them to express their natural instincts fully in a pasture environment. Patrick will tour us around his farm and on-farm facilities, sharing with us the diversity of his animal production and processing.

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