Drink beer from Foam Brewers, listen to tunes from Bardela and sample chowders made exclusively with Vermont seafood. Then watch judges choose their favorites and award cash prizes to the winners. Folks who make soup with wild-caught fish and use other Vermont ingredients get bonuses in the competition. Want to enter? Register in advance, bring two gallons of your best, and make sure that you’re willing to “share enthusiasm for Lake Champlain and all Vermont waters as [a] food source worthy of protection and restoration.”
Lake Champlain Fish Chowder Championship: Thursday, October 19, 5-7:45 p.m., Foam Brewers, Burlington. $10. Info, 879-3466, mychamplain.net/fish-chowder-championship.
More food events
Farm to Barn to Bottle: A Full Circle Dinner: SILO Distillery — where the liquor is made with 100 percent Vermont grain and produce — teams up with Hotel Vermont‘s Doug Paine for a dinner and cocktail pairing. Courses include cucumber vodka soup with smoked oysters and caviar, whiskey-glazed ham with mushroom “barlotto” and Brussels sprouts, and a sip of SILO’s new maple whiskey. Thursday, October 19, 6:30 p.m., Hotel Vermont, Burlington. $65. Info, 651-0080, silodistillery.com.
Banh Mì Demo: In Vietnamese, banh mì means bread. In the United States, the term is mainly used to refer to a flavorful sandwich made on a Vietnamese baguette and stuffed with pork, liver pâté, mayo, cilantro and pickled veggies. Kim Hoang will walk participants through the art of making the French-Vietnamese sandwiches. Saturday, October 21, 4-6 p.m., Fletcher Free Library, Burlington. Free. Info, 865-7211, fletcherfree.org.
Eating Well: Garden to Table: Devon O’Brien, digital food editor at EatingWell and a specialist in gluten-free cuisine, offers a cooking demo designed to help attendees feel comfortable preparing seasonal specialties. Tuesday, October 24, 6 p.m., Faith United Methodist Church, South Burlington. Free. Info, 615-390-9965, bgcvt.org.
This article appears in The Tech Issue 2017.
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