U.S. Senator Patrick Leahy hosted the 10th Annual “Taste of Vermont” on Capitol Hill last week and the Sterling Kitchen went big with a spread of Sterling-raised pulled lamb on Pete’s Greens beet chips with Sterling kraut and a local chickweed cream sauce.  Here is a fun video of Executive Chef, Simeon Bittman, creating the dish.

You can find a more detailed re-cap of the event on VTdigger‘s press release here.

We want to thank the Sterling Kitchen for putting our best hors-d’oeuvre first and Louise Calderwood, faculty member in Sustainable Agriculture, for her energy and effort!

–Beana Bern



Filed Under: Newsroom The Sterling Kitchen

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