Vermont Farms Catering puts the best ingredients in the hands of a creative, talented and experienced team to turn your wedding and event vision into a unique and memorable reality. From the most intimate meal to a large-scale production, our team led by Executive Chef Kevin Lasko and Event Director Katie Stiles believe that "every detail counts" in creating a flawless one-of-a-kind event.
From the perfect tabletop to just-right atmospherics to delicious, beautifully presented food and impeccable service, we can provide a seamlessly orchestrated and elegant dinner for 10-250 guests at any of our partner venues, including Riverside Farm, Amee Farm Lodge, The Trailside Inn or a venue of your choice. We also offer more intimate gatherings at The Backroom, our inviting private event space.
We work with local farmers and purveyors to offer you the best ingredients Vermont has to offer. Whether you want romantic or rustic, sophisticated or simple, traditional or trendy, Vermont Farms Catering will bring quality and creativity to your wedding day dining, rehearsal dinners, after-party, and any other events you're considering.
From the perfect tabletop to just-right atmospherics to delicious, beautifully presented food and impeccable service, we can provide a seamlessly orchestrated and elegant dinner for 10-250 guests at any of our partner venues, including Riverside Farm, Amee Farm Lodge, The Trailside Inn or a venue of your choice. We also offer more intimate gatherings at The Backroom, our inviting private event space.
We work with local farmers and purveyors to offer you the best ingredients Vermont has to offer. Whether you want romantic or rustic, sophisticated or simple, traditional or trendy, Vermont Farms Catering will bring quality and creativity to your wedding day dining, rehearsal dinners, after-party, and any other events you're considering.
Services
Chef Kevin Lasko spent years working in some of New York City's most acclaimed kitchens, including Jean-Georges Vongerichten's Mercer Kitchen and Drew Neiporent's Montrachet.
For the past ten years, he has been the Executive Chef of Park Avenue Seasons, a new-American restaurant located on the Upper East Side of Manhattan.
The restaurant is renowned for a menu and decor that changes with the seasons and its focus on impeccably prepared market-driven cuisine.
Under Chef Lasko, Park Avenue won two stars from The New York Times, the title of Best New Restaurant from New York Magazine, and was named one of Forbes Magazine's Best Eateries in New York City for 2013.
For the past ten years, he has been the Executive Chef of Park Avenue Seasons, a new-American restaurant located on the Upper East Side of Manhattan.
The restaurant is renowned for a menu and decor that changes with the seasons and its focus on impeccably prepared market-driven cuisine.
Under Chef Lasko, Park Avenue won two stars from The New York Times, the title of Best New Restaurant from New York Magazine, and was named one of Forbes Magazine's Best Eateries in New York City for 2013.
The Backroom is actually our commissary kitchen, but we figured if we weren't using it to prepare for a wedding or event, we should use it to make new friends.
We've built out the space to house an intimate open kitchen and dining area, where we'll host dinners on Friday and Saturday nights.
The menu will always be changing, always local and always delicious.
Keep an eye out for upcoming events like cooking classes and wine, beer and cheese tastings in The Backroom as well.
Vcrmont Farms Catering puts the best ingredients in the hands of a creative, talented and experienced team to turn your wedding and event vision into a unique and memorable reality.
We've built out the space to house an intimate open kitchen and dining area, where we'll host dinners on Friday and Saturday nights.
The menu will always be changing, always local and always delicious.
Keep an eye out for upcoming events like cooking classes and wine, beer and cheese tastings in The Backroom as well.
Vcrmont Farms Catering puts the best ingredients in the hands of a creative, talented and experienced team to turn your wedding and event vision into a unique and memorable reality.
Rinse kumquats well with hot water (to remove pesticides & wax), slice 1/4 thick (don't worry about seeds), combine all ingredients in a small pan and simmer for 10 minutes, chill.
Pour 2 oz Dark Rum in a highball filled with ice, top off with ginger beer and a spoonful of kumquat marmalade, garnish with lime wedge.
Vcrmont Farms Catering puts the best ingredients in the hands of a creative, talented and experienced team to turn your wedding and event vision into a unique and memorable reality.
Pour 2 oz Dark Rum in a highball filled with ice, top off with ginger beer and a spoonful of kumquat marmalade, garnish with lime wedge.
Vcrmont Farms Catering puts the best ingredients in the hands of a creative, talented and experienced team to turn your wedding and event vision into a unique and memorable reality.
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