Gift subscriptions require no shipping, email sent straight to their inbox. Gift Now >>

Gift subscriptions require no shipping, email sent straight to their inbox. Gift Now >>

Subscribe Today
ADVERTISEMENT

Life in the Slow Lane

Life in the Slow Lane

Most chefs begin cooking fish and game because they are outdoors aficionados or are heavily schooled in the traditionally game-inclusive cuisine of Europe—or both. But Doug Mack’s route to game cookery was different.

“I see food as a venue for change, and feel it’s important to connect Vermont’s small farms to restaurants,” he says. “Nowadays people want to know more about where their food comes from and be adventuresome in their eating.”

Doug and his wife Linda Harmon run The Inn at Baldwin Creek and Mary’s Restaurant in the small town of Bristol, Vermont, about an hour from Burlington, the state’s one actual urban enclave. Their restaurant Mary’s is one of two in the state of Vermont with the Slow Food “Snail of Approval,” which means they’ve met a series of stringent and exacting criteria required by Slow Food International, a global, grassroots organization linking the enjoyment of good food with a commitment to local communities and the environment.

 

Recipes include

1 -Vermont Rabbit cooked in Hard Cider with Apples

2 -Bacon-wrapped Venison Tenderloin with Red Wine Gorgonzola Sauce

3 -Vermont Pheasant with Sundried Bing Cherry and Applejack Brandy Sauce

Life in the Slow Lane

STORY BY Rebecca Gray
PHOTOGRAPHY BY Peter Miller

Life in the Slow Lane

STORY BY Rebecca Gray
PHOTOGRAPHY BY Peter Miller

Life in the Slow Lane

STORY BY Rebecca Gray
PHOTOGRAPHY BY Peter Miller
‘‘

Most chefs begin cooking fish and game because they are outdoors aficionados or are heavily schooled in the traditionally game-inclusive cuisine of Europe—or both. But Doug Mack’s route to game cookery was different.

 

“I see food as a venue for change, and feel it’s important to connect Vermont’s small farms to restaurants,” he says. “Nowadays people want to know more about where their food comes from and be adventuresome in their eating.”

 

Doug and his wife Linda Harmon run The Inn at Baldwin Creek and Mary’s Restaurant in the small town of Bristol, Vermont, about an hour from Burlington, the state’s one actual urban enclave. Their restaurant Mary’s is one of two in the state of Vermont with the Slow Food “Snail of Approval,” which means they’ve met a series of stringent and exacting criteria required by Slow Food International, a global, grassroots organization linking the enjoyment of good food with a commitment to local communities and the environment.

 

 

Recipes include

 

1 -Vermont Rabbit cooked in Hard Cider with Apples

 

2 -Bacon-wrapped Venison Tenderloin with Red Wine Gorgonzola Sauce

 

3 -Vermont Pheasant with Sundried Bing Cherry and Applejack Brandy Sauce

Life in the Slow Lane This article is published in the issue.
Click here to purchase this black issue
Intrested in buying other back issues?
Click here
ARTICLES FROM THE OCTOBER / NOVEMBER 2015 ISSUE
Life in Bronze

Filed In: ,

Liz Lewis employs several foundries in the Bozeman area to cast her lost-wax-style work. Recently, she has begun exploring the use of colored patinas to reproduce the coloration of sporting......

Being at Brays

Filed In: , , , ,

Located outside of Savannah, Georgia, and proximate to the charming coastal town of Beaufort, South Carolina, and within a short drive of Charleston—the current capital of Southern lifestyle—Brays...

Curated Fashions

Filed In: , ,

After spending more than eight years in the UK running retail shops, Ramona Brumby of Atlanta’s The London Trading Company came home. “My passion is anything to do with décor,......

Inside the October-November 20...

Filed In:

This month’s cover photo of the German shorthaired pointer was taken at Pheasant Ridge by Terry Allen during our June-July 2015 feature coverage of Ferrari. As we traveled to Pheasant......

Bertuzzi Gullwings

Filed In: , , , ,

Bertuzzi shotguns have the unique design characteristic of ali di gabbiano, Italian for “the wings of a gull” as the sideplates spring outward like wings, revealing the lockwork inside. ...

Stealthy Ghosts

Filed In: , , ,

Judy Balog, who owns and runs Silvershot Weimaraners in Michigan with Jerry Gertiser, has owned Weimaraners for more than 20 years....

You may also like

Sturdy Brothers Waxed Canva...

This portable piece is handcrafted to last a lifet...

Viski Solid Copper Shot Gla...

These shot glasses are hand crafted and feature an...

Filson Desert Iron Knife

This Filson Folding Knife is handmade in Seattle w...

Life in the Slow Lane

Most chefs begin cooking fish and game because they are outdoors aficionados or are heavily schooled in the traditionally game-inclusive cuisine of Europe—or both. But Doug Mack’s route to game cookery was different.

 

“I see food as a venue for change, and feel it’s important to connect Vermont’s small farms to restaurants,” he says. “Nowadays people want to know more about where their food comes from and be adventuresome in their eating.”

 

Doug and his wife Linda Harmon run The Inn at Baldwin Creek and Mary’s Restaurant in the small town of Bristol, Vermont, about an hour from Burlington, the state’s one actual urban enclave. Their restaurant Mary’s is one of two in the state of Vermont with the Slow Food “Snail of Approval,” which means they’ve met a series of stringent and exacting criteria required by Slow Food International, a global, grassroots organization linking the enjoyment of good food with a commitment to local communities and the environment.

 

 

Recipes include

 

1 -Vermont Rabbit cooked in Hard Cider with Apples

 

2 -Bacon-wrapped Venison Tenderloin with Red Wine Gorgonzola Sauce

 

3 -Vermont Pheasant with Sundried Bing Cherry and Applejack Brandy Sauce

You may also like

PRAIRIE CHICKEN GUISADA

Recipe from the article "High Plains Heat," featur...

PRAIRIE CHICKEN FRICASSEE

Recipe from the article "High Plains Heat," featur...

Boudin-stuffed Quail with K...

Recipe from the article "Fare Game," featured in t...