Satiny soufflés made of goat cheese, lobster and jalapeno were on the menu Monday at the Vermont Fresh Network‘s first Farmers Dinner of the season, held at the Basin Harbor Club in Vergennes. So were grilled peaches with mascarpone and lavender-infused honey, as well as eight other dishes crafted from Vermont meats, cheeses and produce.

The local sources were there: Rob Litch of Misty Knoll Farms, Michael Lee from Twig Farm, Kris Graham from Otter Creek Brewing and Sean Buchanan from Wood Creek Beef Farm took turns speaking briefly but passionately about Vermont ag. Chef Dave Fonte got a rousing round of applause at the end of the nearly-four-hour dinner. The next Farmers Dinner will be held on June 30 at Stowe’s Cliff House. You get there by gondola.

This article appears in Jun 6-12, 2007.

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Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its...