We are excited to announce that Juniper is now open for brunch every day from 7 am – 2 pm. If you are breakfast or lunch purist, never fear we have expanded the breakfast menu and added a few lunch options so there is something for everyone. On weekends you can create your own brunch cocktail at our bloody Mary and mimosa bar. Reservations for brunch are available for parties of six or more.
Join us as we head out to Jericho Settlers Farm for a magical on-farm repas. Attendees will dine al fresco with a five course feast prepared of produce and meat raised at Jericho Settlers.
Tickets include a welcome drink, appetizers, a multi-course meal alongside the farmers, and dessert. A transportation option can be selected, which includes luxury transportation, cocktails and hors d’oeuvres during the ride.
20% of ticket sales will be donated to NOFA-VT’s Share the Harvest campaign, buying farmshares for families who qualify.
Tickets available here.
And on the menu for the evening we have:
Reception 5:30 pm
Local cheeses, charcuterie, pickles, crudité, dips
Dinner 6:30 pm
All produce and meats provided by Jericho Settlers Farm
Greens, cherry tomatoes, radishes, ice wine vinaigrette
Scotch egg, mutton sausage, blue cheese dip
Gazpacho, cilantro, cucumber, flowers
Slow roasted Porchetta, creamy polenta, plum jus, braised greens
Applewood smoked chicken, maple baked beans, vinegar slaw
Poutine, fries, pork gravy, cheese curds
Grilled veggies, sauce Romesco, toasted almonds
Strawberry shortcake, biscuits, whipped cream
There are so many good things created from local ingredients on our new spring menu, diners can be forgiven for not knowing where to dig in. Those with a passion for the fight against cancer, however, we have put together “A Dish for Hope,” a new and regularly rotating item developed through partnership with the American Cancer Society’s local Hope Lodge offering housing for cancer patients – and their families – undergoing treatment in Burlington.
Debuting on Juniper’s new spring menu, “A Dish for Hope” is priced at $24 with a “choose-your-own-donation-level” kicker that directs all proceeds to benefit Burlington’s Hope Lodge. The first dish will be Steamed Mount Desert Island Mussels with hemp seed “sausage,” braised fennel and kale in saffron broth. Mount Desert Island is the largest island off the coast of Maine, and nutrient-rich, high-protein mussels are beneficial against cancer. “A Dish for Hope” will change weekly, always offering a dish created from healthy, cancer-fighting ingredients.
The Hope Lodges provide free, temporary lodging for cancer patients and their families. The Burlington lodge is run by a few staff members, with more than 100 volunteers providing a caring, supportive community for patients to heal. Located within walking distance of the University of Vermont Medical Center, Hope Lodge is a nice place to stay, with private accommodations, including a large kitchen where families can cook together. As part of the partnership, Chef Doug Paine will cook “A Dish for Hope” for patients and families staying at Hope Lodge in May. Stop by and help us support local families fighting cancer!
Juniper Chef Doug Paine is always on the look out for new local products and providers. We have recently partnered with Sweet Sound Oysters, a company based in Duxbury, Massachusetts but owned and operated by a UVM alumni. Chef Doug blogs about our partnership with Sweet Sound:
At Juniper and Bleu, we are taking farm to table to a new level by buying fresh oysters directly from the farmer. John Brawley owns and operates Sweet Sound Oysters. John, a UVM alumni with a Ph.D. in marine biology brings us live oysters weekly from his farm in Duxbury MA.
John and his staff farm Crassostrea Virginca oysters. They are also called Eastern Oysters and are native to the east and gulf coasts of North America. Oysters carry a distinct flavor that is specific to where they are grown, called merrior. Sweet Sound‘s merrior comes from the minerals and organic matter that is carried to east side of Duxbury Bay from the Black River. They are grown on the bottom of the bay in about waist-deep water depending on what the tide is doing. The oysters are started in bags placed plastic crates to protect them from predators. When they are big enough they are spread out on the bay floor. They are harvested by dragging a net along the bottom to scoop them up and then pulled into a boat. They are then hand sorted to size and bagged for delivery.
Sweet Sound’s oysters have a notably sweet & briny character, giving them a distinct taste of place. Visit sweetsoundoysters.com for more information or stop into Juniper or Bleu to try them for yourself!
This Sunday at Jericho Settlers Farm we are excited to host our second annual on farm dinner as a benefit for the NOFA VT farm share program, which provides healthy organic CSA shares to low income Vermonters. We will be offering up a late summer BBQ with all the fixings. Caledonia Spirits will be providing their Barr Hill Gin for the welcome cocktail and we will have a cash bar with some of our local favorites, The Alchemist, Burlington Beer Company, Shelburne Vineyards and more. There will be live music by Colin Cope and Chris Page.
Jericho Settlers Farm is a diversified small family farm that is spread out across Jericho and Richmond. They raise cows, chickens, lambs, organic veggies and much more. They offer a bountiful CSA and have a farm stand on Barber Farm Road in Jericho.
For ticket information please click here.
In honor of the 23rd Annual Vermont Brewers Festival this weekend, Hill Farmstead is taking over our taps! Starting Friday at 5pm, we will have 10 taps flowing with beers from the famous Northeast Kingdom brewery. While supplies last (and subject to change), we will be pouring: Dorothy, Imp Single Hop Citra, Harlan, Excursions #4, Society and Solitude #5, Edward, Conduct of Life, Susan, Society and Solitude #1 and Nelson.