A local, sustainability seasonal restaurant with a tasting style menu.
The team and I are working on a pop up restaurant called Open Field. We are show casing what we have learned
throughout our careers, thus far, with fresh local ingredients from sustainable farmers. By incorporating the local
and sustainable meats with seasonal fruits and vegetables, we have created a tasting menu that represents
Vermont's food culture in it's entirety. This pop up restaurant will be taking over the location of the Chefs Table
which is directly above NECI on Main. Opening date is to be determined.
