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think the best things happen when you ’ re doing what you love in the kitchen .” As the menu evolves , they have started to build partnerships with independent Vermont foodmakers and farmers , such as Jasper Hill Farm in Greensboro , Maplebrook Farm in Shaftsbury , and Grateful Greens in Brattleboro , among others . “ We source locally whenever possible ,” says Brogan . “ We want to support Vermont farmers and use the best , freshest ingredients .”
The Four Chimneys ’ Executive Chef Daniel Jackson and Sous Chef Cristina Brogan
Building on Brogan ’ s extensive expertise in vegan , vegetarian , and gluten-free cooking , she and Jackson go above and beyond to ensure that guests are able to savor their extraordinary dishes regardless of their dietary restrictions . They have crafted a diverse menu that tantalizes taste buds and delights both gustatory and visual senses . From crispy roasted duck with a hoisin and ginger glaze to bacon-wrapped chicken breast with gruyere béchamel , each dish is a masterpiece of flavorful
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