After leaving the Four Columns Inn , Bevan ’ s culinary trajectory in Vermont took an unexpected turn . In the midst of the COVID-19 pandemic , Bevan returned from a brief break to work in the kitchen at Social House in Manchester . However , the long commute from her home in Brattleboro made this venture less than ideal . It was then that she learned that her former colleague , Michael Schlow , was opening a restaurant in West Dover at The Hermitage Inn . Bevan ’ s 20- minute proximity to the Hermitage sparked her interest , and a quick phone call later , she was part of the team . However , the Hermitage turned out to be different from what she had envisioned . Its high volume of business meant a shift from her hands-on culinary role to a more managerial one . Erin missed the tactile connection with the food .
When Erin left the Hermitage , serendipity intervened . Former restaurant clients reached out to book her for private dinners . Bevan seized this opportunity , and in doing so , she realized that she could move forward with her culinary career on her own terms . Cooking for small gatherings allowed Bevan to fully execute her culinary vision . No longer constrained by the demands of a bustling restaurant , she crafted unique , tailored menus for each client . The experience reignited her creative spark , and the impact of her work also took on a different form . While she might not buy from farmers in bulk quantities anymore , Bevan ’ s direct support of local producers still makes a substantial difference . She visits multiple farms , sourcing ingredients like eggs , butter , and cream , and directly supporting farmers in their agricultural endeavors . even the micro-bee balm , which was grown specifically for the event . Bevan ’ s vision was to celebrate the farm-to-table concept in its purest form .
The magic of that night , undeterred by inclement weather , exemplified the power of community collaboration . It was an unforgettable experience , not just for Bevan , but for all involved .
Bevan ’ s artistic and culinary influences were also wonderfully manifested in an event that was held in collaboration with Brattleboro Museum & Art Center ( BMAC ), which transcended traditional boundaries and paradigms . On a picturesque summer evening , guests had the extraordinary opportunity to dine amidst the works of art that graced BMAC ’ s galleries . The ambiance was nothing short of enchanting , as diners savored a four-course meal amidst dynamic upcycled-plastic sculptures by Aurora Robson in the Human Nature Walk exhibit . The table arrangement was inspired by the still-life paintings in Alec
Egan ’ s “ Drawing Room .” It was a perfect integration of Bevan ’ s roots as a sculptor and chef - and it allowed her to use her keen eye and palate in incredible ways . As Bevan forges ahead , she is keenly aware of the balance she must strike between community involvement and economic sustainability . “ I want to do more community events , in which guests can partake at an accessible price point .” Bevan remains steadfastly committed to expanding her culinary horizons . She hopes to cast a wider net and share the magic of dining in breathtaking natural surroundings throughout Vermont . “ My work is all about bringing human consciousness back into the relationship with our food and our land ,” adds Bevan . Her mission is clear : to create culinary experiences that not only tantalize the tastebuds , but also rekindle the connection between food , earth , and community .
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Her recent collaborative event with BeeWell Homestead , helmed by Vermont farmers Jamar and Christina Robinson , fully exemplifies her commitment to agriculturally conscious , craft cuisine . Together , they hosted a dinner in which every ingredient was sourced locally —
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