Charlie Menard, longtime executive chef at the Inn at the Round Barn Farm in Waitsfield, has left his position there to focus full time on his snack shack, Canteen Creemee Company, also in Waitsfield. After 17 years as chef at the Round Barn, “It was time to move on,” Menard said. He was replaced in the spring by Neillea Dee, formerly of Bohemian Bakery (which moved recently from Calais to Montpelier) and Down Home Kitchen in Montpelier.
The original print version of this article was headlined “Crumbs: Leftover Food News”
This article appears in The Adirondack Issue 2017.
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