Contacts:
Kelly Loftus, Agency of Agriculture, (802) 828-3829
Steve Justis, Agency of Agriculture, (802) 828-3827

Friday, December 12, 2008

Warren, Vt – Today, the Ski Vermont Farmhouse Chowder was introduced to skiers and visitors at the Castlerock Pub at Sugarbush Ski Resort. Last year Vermont skiers were introduced to the Ski Vermont Cheese Burger which was extremely popular with skiers and diners at area restaurants.

This year, the Vermont Ski Areas Association, the Vermont Agency of Agriculture, Vermont chefs and Vermont farmers have teamed up to introduce another delicious menu item featuring local ingredients. The Ski Vermont Farmhouse Chowder is fresh chowder made with Vermont potatoes provided by Peaslee’s potato farm, apple cider from Cold Hollow Cider, Vermont milk and sausage from Vermont Smoke & Cure. The recipe was created by Vermont chef Gerry Nooney and is made by Kettle Cuisine, a New England based food processor. It will be distributed by Black River Produce.

“This is an excellent way to give Vermont producers a new and creative market for their products. Here at the agency of agriculture we continue to see growing demand from consumers who want to know where their food comes from and have a connection with how it is produced,” said Steve Justis, Marketing Development Specialist with the Agency of Agriculture. “The Vermont brand is known for quality and wholesome ingredients from our farmers. We anticipate the launch of the Ski Vermont Farmhouse Chowder at Sugarbush Resort to be very popular and expect other Vermont ski resorts and restaurants to eventually include in their selections.”

The debut of the new Ski Vermont Farmhouse Chowder is part of the Sugarbush Resort 50th anniversary celebration that kicks off today. Check the Vermont Agriculture website at www.vermontagriculture.com soon for a complete Ski Vermont Farmhouse Chowder recipe.