The Green Apron Competes to be the Better Burger

How do you like your burger? Meat? Veggie? Lettuce, tomato, onion? Blended with mushrooms?

…Wait… What was that last one? Hamburger meat blended together with mushrooms. Hmm, that sounds interesting. Well, as part of a new health initiative, the chefs at Stratton’s Green Apron will be hard at work this summer putting their culinary artistry to the test by competing in the James Beard Foundation Better Burger Project.

Throughout the summer, restaurant guests are to upload a photo of their Better Burger, which is hamburger meat blended with finely chopped mushrooms, to Instagram with the hashtag #BetterBurgerProject. When the contest concludes on July 31, 2015, the top 5 chefs with the most Instagram uploads from guests will win a trip to New York City to cook their Better Burger at the James Beard Foundation Food Conference.

According the the Better Burger judges, blending mushrooms and meat improves flavor, texture and juciness. It also reduces calories, fat and sodium and adding key nurtients like vitamin D, potassium and B vitamins.

Table Provided by http://www.jamesbeard.org/better-burger-project
Table Provided by http://www.jamesbeard.org/better-burger-project

The chefs at the Green Apron are embracing the sustainable culture of Vermont and sourcing local ingredients for their Better Burger, and it is delicious.

Green Apron's first Better Burger.
Green Apron’s first Better Burger.

Ingredients

Vermont grass fed Bison

Hen of the Woods Mushroom

Grafton 2 year cheddar

Local Arugula

Grilled Local Heirloom & Tomato

Balsamic Marinated Red Onions and Baby peppers

Sriracha Aioli

Mushroom Demi

Toasted Brioche

I am now very hungry.

So, if you’re at the Green Apron this summer, be sure to try out this delicious, healthy burger and upload your photo to Instagram using the hashtag #BetterBurgerProject.

Author: Cassie Russo

Introducing Venture Vermont: A Vermont Travel Guide

It is no secret that many of our readers and guests may only visit Vermont in the winter time. However, have you ever visited us in the summer, to witness the beauty of the Green Mountains in all its green glory?

This summer, starting June 18, join us on the journey to Venture Vermont and explore Southern Vermont’s best summer
logoactivity spots, all within a short distance to Stratton Mountain. Our goal with this travel guide is to find the best unique activities, swimming holes, hikes, mountain biking trails and more and give you the information you need to know such as directions, gear guides and first hand activity highlights, so your family can enjoy the best that Southern Vermont has to offer. Choose from a variety of lodging options here at Stratton and you can stay comfortably before and after you start your outdoor adventure.

Follow our Blog,  website and social media channels for everything Venture Vermont. We also want to see how you do Vermont in the summer! Share your photos with us using the hashtag #VentureVermont, and your photo and activity can be featured on our channels and you could be picked for special give-aways.

Facebook | Instagram |Twitter | Pinterest 

The best thing about Vermont isn’t the amazing winters; it’s that every season is incredible. The Venture Vermont journey kicks off on June 18, with Stratton’s Wanderlust Festival. Join us on this adventure as we share the wonders of Vermont in the summer – the beauty may surprise you.

For questions, more information or to suggest a place for us to visit, please email Cassie at crusso@intrawest.com.

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8 Ways to Make a Difference this Earth Day

By Cassie Russo

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Happy Earth Day! Ahh, spring time, we meet again.We taste fresh fruits & veggies, hear birds chirping, smell fresh flowers, touch green grass and see trees budding once again. We use all five senses every day to absorb nature’s beauty, and it is especially important to celebrate Earth Day this spring so we can keep enjoying the earth’s natural beauty.

Want a longer ski season? I’m no scientist, but I do know that every person’s actions, even small ones, make an impact on the environment. So, join us & do your part to reduce global warming, go green and most importantly have fun with our Earth Day to-do list below!

1. Pick up litter. You’d be surprised how much trash comes around after the snow melts!

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2. Support local farmers. Sustainable, organic, delicious.

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3. Recycle, recycle, recycle!  Our goal at Stratton is to implement zero landfill resort-wide by 2017.

4. Be. energy conscious. Shut lights off when you’re not in the room & unplug chargers when not in use.

5. Bike to work! You will reduce air pollution and get a great exercise. A bit too far to bike? Carpool or take public transportation.

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5. Plant a Tree. We loved skiing through them this season, so give back and plant one in your neighborhood.

6. Use a re-usable water bottle to help reduce plastic waste. You can save as many as 300 plastic water bottle from going to a landfill by using a re-usable water bottle.

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7. Take a hike. Enjoy what’s in our backyard. Grab your friends and enjoy the natural things on Earth Day!

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8. Educate others. Pass on your going green tips!

 

What’s on your to-do list this Earth Day? Share with us on Facebook!

Keep It Local

By Courtney DiFiore

Growing up in the Adirondacks, a love for fresh, local produce was instilled in me; I could walk into my backyard and pick my own berries. When I moved to Vermont, I found it even easier to stock up on locally made products. Stop by any farmer’s market and you’re surrounded with the freshest veggies and the most unique hand crafted goodies.

Typically, you’ll find me wandering the South Londonderry Market, but I do take the time to drive into Dorset on occasion. I have a weakness for Earth Sky Time’s gluten free multigrain bread; it’s the best gluten free bread I’ve ever had and now the only one I’ll buy.

Where do you go and what’s your favorite ‘must-have’?

Check out local Farmer’s Markets and their hours here.

Go ahead. Play with your food.

By Myra Foster

Every day is different as our farms and gardens deliver a rolling cast of flavors and colors. Of fruits and vegetables. Today it’s favas, bright green in their giant pods and nothing at all like those beige beans you find in the supermarket.

Even if you are no Silence of the Lambs fan, you must try fresh fava beans during their ever-so-brief  appearance.  Gone  before the end of July. Can’t take the heat, I guess.

Preparing them is no easy task, but I’ve always loved playing with my food. Step 1: Free the beans from their pod. Step 2: Steam with a little salt. Step 3: Peel the thin layer of something, I don’t what it is, that surrounds each one. Step 4: Marry with fresh veggies and herbs over pasta. Serve blanched with shallots, lemon and olive oil.  Or in what I dreamed up last night:

Fava Bean and Garlic Scape Hummus.fava_final

Well, it’s not really hummus if you don’t add tahini but I take liberty with my concepts.

Prepare a couple pounds of fava beans (mine were raised by True Love Farm in North Bennington and found at Manchester Farmer’s Market).

Add a few garlic scapes, a little parsley, squeeze of lemon,  sea salt and olive oil, really good olive oil (I recommend a tasting trip to  Saratoga Olive Oil Co. where you can sample the full palette of olive oils, sea salts and balsamics; be prepared to leave with dozens). Whip it all up in your bullet or blender.

Serve with baguette and a nice Chianti.

Can’t wait to see what’s next at the farmer’s market as summer’s sublime alchemy of air, water, soil unfolds.

A Vinaigrette that screams “Summer!”

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By Myra Foster

With four Farmer’s Markets in my path each week, there’s no challenge to meeting my daily quota of vegetables without ever cracking a V8.

Ruby lettuce. Baby turnips. Chioggia beets – they look like candy canes and roast up ever so sweet. Fava beans, elusive but so worth the hunt.

Toss it all together with Chef Alex Shinn’s Wanderlust vinaigrette, pour a glass of pinot gris and say “summer!”

Alex created this velvety vinaigrette, lively with fresh herbs, for the Wanderlust farm-to-table dinner. We all wanted the recipe. And he was happy to oblige. Thanks Alex!

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This batch serves a crowd but can be easily adapted.

WANDERLUST Vinaigrette
Blend together:
2 cups Champagne vinegar
6 cups EVOO
½ cup Dijon mustard
½ cup minced shallots
½ cup Vermont maple syrup
¼ cup each of fresh oregano, thyme and chervil
Sea salt and freshly cracked pepper to taste

*Guest post by Myra Foster