Hotel Vermont is ‘Wild About Yeast’

Hotel Vermont is ‘Wild About Yeast’

Hotel Vermont is ‘Wild About Yeast’Yeast is having a moment…This year doctors and nutritionist have taken a stand behind fermented foods, crediting them to an overall healthier gut and digestive tract. On Saturday, April 2nd, Burlington’s Hotel Vermont is taking the doctors’ advice and hosting an evening of naturally fermented food and drink with the “Wild About Yeast” dinner.

Hotel Vermont’s Executive Chef Douglas Paine and resident Beer Concierge Matt Canning have partnered to create a five-course paired menu that highlights the best of fermentation in dishes and imbibes. (Highlights from the menu are listed below my email signature).

The dinner will be held at Hotel Vermont’s local-ingredient driven Juniper Bar & Restaurant. Tickets are $75 per person.


Dry Cured Salami

with lacto fermented pickles, sourdough toast, black mustard crème fraiche;

Maple Miso Glazed Pork Belly

with kimchi cole slaw, salt and vinegar frites;

Mache Salad

with Jasper Hill Alpha Tolman, flint corn nuts, nutritional yeast, raw apple cider vinaigrette;

Corned Beef Short Rib

with sauerkraut, sprouted pumpernickel gratin;

Malted Butterworks Farm Yogurt Panna Cotta

with dried elderberries, toffee granola crisp, puffed rice marshmallow.