WHOLESALE  INFORMATION  AVAILABLE  FOR  RESTAURANTS/CHEFS

CHEF'S CORNER

Baked St. Em

Baked St. Em

Chef Michael Navarrete Cafe Luxembourg Spoonwood Cabin St. Em with persimmon puree and toasted country bread

Ricotta Pancakes

Ricotta Pancakes

Chef Michael Navarrete Cafe Luxembourg Spoonwood Cabin honeyed fromage blanc with fresh berries

Polenta

Polenta

Chef Michael Navarrete Cafe Luxembourg wild mushrooms, charred onions, tomato fondue and Spoonwood Cabin Feta

Baby Beet Salad

Baby Beet Salad

Executive Chef Vincent Nargi The Odeon with arugula, fennel, Spoonwood Cabin raw cow's milk Feta and blood orange vinaigrette

Vanilla Mousse

Vanilla Mousse

Pastry Chef Leigh Friend Casellula Spoonwood Cabin Fromage Blanc vanilla mousse / cranberry-kumquat sherbet

Fromage Blanc Mousse

Fromage Blanc Mousse

Pastry Chef Leigh Friend Casellula Spoonwood Cabin Fromage Blanc mousse with maple, candied pear and salted almond ice cream

Grilled Cheese

Grilled Cheese

Chef Aaron Mitchell Patrick Cask & Kiln Spoonwood Cabin St. Em "Grilled Cheese" with truffled pears and endive

Cheese Plate Selections

Cheese Plate Selections

Chef Megan Johnson Casellula Cuvette, Spoonwood Cabin / Jacksonville, Vermont / Raw Cow / Yeasty. Fudgy. Briny.

Volcano

Volcano

Chef Peter Wallace Folly Wild Jacksonville oyster mushroom and caramelized onion "Volcano" with Spoonwood Cabin Fromage Blanc

Peter's Croustada

Peter's Croustada

Chef Peter Wallace Folly Savory croustada with roasted tomatoes, Spoonwood Cabin Fromage Blanc and arugula

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