Vermont Maple & Smoke

Our new food truck, summer 24! It's a little tight inside, and the grill melted the plastic burger, but working out the kinks.
They actually did a great job on capturing the look on the cook's face, with the right mix of enthusiasm and stress you get open a food truck.

Banana bread, so we may always see a black and mushy banana as an opportunity in life.

Taking advantage of last weeks climate disaster heat wave to get out camping on the boat.

Turkey meatballs in spicy maple mustard BBQ sauce. Recipe coming soon to the website, vermontmaplesmoke.com but really any meatball is a good meatball with the sauce

Acorns. Shelled, boiled, and roasted they have a lovely crunchy flavor like chestnuts and hazelnut. I can imagine them for sale with a sweet and salty coating on the streets of postapocalyptic New York City.

Picture of a food truck back in the 12th century. Folks would bring these brick ovens on a cart around to villages all over, back when very few had an oven of there own or even a bakery in town.

Making blueberry and maple hard cider as a first step in making a blueberry maple vinegar. The yeast eats the sugars to make alcohol and the natural bacteria eats the alcohol and makes the nice tangy acid

Lovely hops from our yard. I love the bounty of things I didn't plant myself but come up every year

Product development days for blueberry hot sauce and others

Our sauce is now available at City Market in Burlington, all locations. Almost one year since the batch of sauce was bottled, moving a dream from pipe to reality status. All that's left to go now I guess is keep it running for 50 years or do. See you in 2079

Long day of filling the empty boxes on the left with freshly labeled bottles until there was only a stack on the left

In the kitchen for two days turning out this year's sauce 2.0 long and satisfing days @ Vermont Food Venture Center