Doug Paine and Jordan Ware work closely every day: As the chefs of Juniper and Hen of the Wood, their respective restaurants share a roof on Burlington’s Cherry Street. On Saturday, they’ll don collaborative aprons for a comely courtyard supper to benefit the Burlington School Food Project. The evening will begin with snacks from the culinary training program’s student cooks. After that, guests will sit for four wood-fired courses, including delicata squash with pickled-pepper glaze, roasted heirloom tomatoes over polenta laced with Consider Bardwell Farm’s grassy Pawlet cheese, cider-brined chicken roulade, and whole local trout with matsutake mushrooms, turnips and oyster stew. To finish? Autumnal apple tart with homemade ice cream.
Fork in the Road Dinner: Saturday, October 13, 5-9 p.m., Hotel Vermont, Burlington. $125. Info, 651-5012, hotelvt.com.
More food events
Heritage Cider & Local Cheese 101: Taproom visitors pair dry heirloom apple ciders with Vermont-made artisan cheeses. Wednesday, October 10, 6:30-8 p.m., Eden Boutique Taproom & Cheese Bar, Winooski. $45. Info, 497-1245, edentaproom.com.
The Abenaki Harvest Celebration: Indigenous Vermonters celebrate ancient agriculture with food and dance in full tribal regalia. Sunday, October 14, noon-9 p.m., ECHO Leahy Center for Lake Champlain, Burlington. $8. Info, 864-1818, echovermont.org.
Cider Pressing Party: Locals gather around the cider press for an afternoon potluck and orchard party. Sunday, October 14, 2-7 p.m., Hillside Farm/Pearce’s Pastured Poultry, Albany. Free. Info, 755-6222.
This article appears in Oct 10-16, 2018.
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