WHOLESALE INFORMATION AVAILABLE FOR RESTAURANTS/CHEFS
CHEF'S CORNER
 Baked St. EmChef Michael Navarrete
Cafe Luxembourg
Spoonwood Cabin St. Em with persimmon puree and toasted country bread |  Ricotta PancakesChef Michael Navarrete
Cafe Luxembourg
Spoonwood Cabin honeyed fromage blanc with fresh berries |  PolentaChef Michael Navarrete
Cafe Luxembourg
wild mushrooms, charred onions, tomato fondue and Spoonwood Cabin Feta |
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 Baby Beet SaladExecutive Chef Vincent Nargi
The Odeon
with arugula, fennel, Spoonwood Cabin raw cow's milk Feta and blood orange vinaigrette |  Vanilla MoussePastry Chef Leigh Friend
Casellula
Spoonwood Cabin Fromage Blanc vanilla mousse / cranberry-kumquat sherbet |  Fromage Blanc MoussePastry Chef Leigh Friend
Casellula
Spoonwood Cabin Fromage Blanc mousse with maple, candied pear and salted almond ice cream |
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 Grilled CheeseChef Aaron Mitchell Patrick
Cask & Kiln
Spoonwood Cabin St. Em "Grilled Cheese" with truffled pears and endive |  Cheese Plate SelectionsChef Megan Johnson
Casellula
Cuvette, Spoonwood Cabin / Jacksonville, Vermont / Raw Cow / Yeasty. Fudgy. Briny. |  VolcanoChef Peter Wallace
Folly
Wild Jacksonville oyster mushroom and caramelized onion "Volcano" with Spoonwood Cabin Fromage Blanc |
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 Peter's CroustadaChef Peter Wallace
Folly
Savory croustada with roasted tomatoes, Spoonwood Cabin Fromage Blanc and arugula |
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