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Chef Heidi

Chef Heidi    |    Weddings


October is becoming the new June for weddings. It’s such a beautiful time of year and there is something about the fresh air in October. I was married in October 21 years ago and it was the most gorgeous day in Vermont where we were surrounded by sugar maples in full color. I’m sure there are many reasons this month is becoming so popular but from a chef’s point of view we believe it’s because there is such a range of seasonal foods to choose from it could almost boggle the mind. I’ve been asked to make caramel apples, I’ve served pumpkin cupcakes topped with cream cheese frosting and edible fall flowers and apple pies with Vermont cheddar. There is salsify, a black root vegetable that is almost delicate and buttery. Beets of all sorts, potatoes with skins so thin it is a crime to peel them, squashes of all colors and flesh, pears and plums to add to sauces and lastly, turkeys. Marinated turkeys, smoked turkeys, BBQ’d turkeys, stuffed turkeys. Can you think of anything better?

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