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Local Recipes

Enjoy Tastes of Vermont at Home

fresh ingredients

We don’t want you to miss one delectable moment.

The talented chefs at Cook Academy and our restaurants, Junction and The Tavern, often find inspiration in local Vermont ingredients, discovering innovative ways to incorporate Vermont-only flavors in their menus.

We’re happy to share some of their favorite recipes with you. Be sure to bookmark this page and come back every month for a new mouthwatering recipe. 

Decadant Dessert Recipe

Rookie’s Root Beer BBQ Sauce

Rookie’s Root Beer BBQ Sauce

Rookie’s Root Beer BBQ Sauce

Created by our Chef Alumna Brandy Allan using a local Vermont root beer. Chef Allan recommends using this sauce to top grilled chicken or enhance a burger.

1/2 cup blended oil
2 yellow onions, small dice
14 cup garlic, minced
14 cup Rookie's Root Beer
1 tablespoon cumin, ground
1 tablespoon chili powder 1/2 cup molasses
2 cups ketchup
1/2 cup cider vinegar
2 tablespoons cocoa
1/2 cup whiskey or bourbon
1 tablespoon espresso powder
Sweat onion and garlic in blended oil. Add Rookie’s Root Beer, and reduce by half. Add remaining ingredients, then whisk to combine. Simmer for 30 minutes. Puree with stick blender and enjoy.

Champagne Mousse Cups

Champagne Mousse Cups

Champagne Mousse Cups

INGREDIENTS

  • 2 egg yolks
  • 3 tablespoons evaporated cane juice or sugar
  • 2/3 cup champagne
  • 1/2 teaspoon gelatin
  • 1 tablespoon water
  • 1/2 cup heavy whipping cream 

PREPARATION

Whip the heavy cream and refrigerate. Combine the yolks and evaporated cane juice in a glass or stainless steel bowl and whisk thoroughly until the mixture whitens. Add the champagne and whisk together completely. Place the bowl over a pot of simmering water and cook, beating constantly until the mixture thickens to the consistency of a light hollandaise sauce. Remove from heat and continue whisking for about 1 minute. Set aside and allow to cool Combine the gelatin and water in a small bowl and let stand for 5 minutes to soften the gelatin. Heat the softened gelatin mixture until the gelatin dissolves and the liquid clears. Whisk the dissolved gelatin into the champagne mixture. Then fold in the whipped cream with the aid of a rubber spatula. Chill for 1 hour before piping the mousse into champagne glasses or chocolate cups.  Garnish with fruit marinated in champagne and Macaroons. 

Tavern Mondays - After 4pm

BOGO 50% Off Appetizers

Make Mondays More Fun when you treat yourself at The Tavern with BOGO 50% Off Appetizers. Enjoy Tavern favorites including Tavern Wings, Truffle Fries & Crispy Brussels + try new Fall Sharables.

  1. SHAREABLES

Tavern Tuesdays

Burgers & Brews

Enjoy our Chef's Burger Specials plus Select $3 Brews on Tap all day long.

  1. SIP & SAVOR

$25 Bottles

Wine & Oyster Wednesdays

Wine-Down & with us each Wednesday at The Tavern. Treat yourself to oysters, 6 for $15 or 12 for $24 and enjoy select wines, specially priced at $25 per bottle.

  1. WINE DOWN

Flights & Flatbreads

Thursdays $6 Flights

Discover Chef's Weekly Flatbread Specials & Your Favorite Craft Brews. Pair 4 craft beers from our 30 taps & taste side-by-side for only $6. Pick our weekly winning flight combination & receive 50% off your entree.

  1. 30 TAPS

Backyard at The Tavern

Crafts, Cocktails & Cider Sundays

Sundays are for Corn Hole, Bocce, Lawn Games & Craft Beer, Cocktails & Cider Specials in Backyard at The Tavern.

  1. LEARN MORE
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