Erick Warnstedt (left) Execitive chef/owner working with (right) Craig Tresser chef/owner of Hen of the Wood Restaurant in their dining room with a Hen of the Wood Mushroom Tartine w/ grilled Vermont Bacon and forground LeBelle Farms Seared Duck Breast and Cheese plate with Jasper Hill Farm 'Bailey Hazen Blue', Willow Hill Farm 'Alderbrook', and Dancing Ewe Farm 'Prima Cuciotta' in Waterbury, Vermont.
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