Sunday, August 26 @ 3pm
Marisa began making artisan cheeses in Vermont at the age of 15. Now, her specialty is small-batch cultured butter. Marisa operates out of a century-old farm. She won the right to buy the property from the Vermont Land Trust, by presenting the best business plan for the land. The historic barn is a stunner. It’s not often that we hope for rain, but dinner inside the barn is that beautiful. If the skies are clear, the field is also a gorgeous table site. Chefs Nate and Aaron have received tons of praise in recent years, and we can’t wait to see what they bring from their kitchen in Winooski to the OITF kitchen in Waitsfield.