Timbers Restaurant Purchases Close to One Ton of Food From Local Farm


John Bleh
Sugarbush Resort

Timbers Restaurant Purchases Close to One Ton of Food From Local Farm

Warren, VT (February 17, 2015) – Though the local food movement has become bigger than ever in restaurants, Vermont establishments often have a hard time sourcing local food in the winter, especially vegetables. This past fall, Sugarbush Resort’s Timbers Restaurant looked to solve that by purchasing 1800 lbs. of produce from Gaylord Farm, located down the road in Waitsfield, Vermont.

“What’s great about working for a resort is that we have the resources and the storage area to make a purchase of this size,” said Timbers General Manager Bruce Hyde. “Vermont winters don’t usually allow for much local produce, but this way we can continue to provide it year-round.”

The purchase included vegetables such as tomatoes, beets, kohlrabi, potatoes, carrots—all of which have been processed and are being used in dishes throughout the winter. For example, the tomatoes have been processed to use for the restaurant’s Gaylord Farm Tomato Soup and carrots are included in the Winter Vegetable and Coconut Stew.

“I’m glad we can give people the opportunity to enjoy Vermont produce throughout the year,” said Hadley Gaylord of Gaylord Farm. “I hope we continue this relationship moving forward.”

The restaurant also uses a number of other local food vendors for dishes including Misty Knoll chicken, Neil Farm grass-fed beef, Cabot cheese, and Hartshorn Farm maple syrup.

Timbers Restaurant serves breakfast and dinner seven nights a week, and lunch and brunch on weekends and holidays. The restaurant also offers midweek discounts for Vermonters. For more information and reservations, please call 802.583.6800.