Imagine the entire state of Vermont as a food experiment or as its own laboratory where food products are grown and created for this particular climate; seasonally, organically, and sustainably. Now imagine restaurants as teaching laboratories this restaurant for instance.
NECI on Main… is a production lab for New England Culinary Institute. For 30 years we have been teaching students to make connections with farmers, between the landscape and our food, and between seasons and culinary traditions. Sometimes we include food items that express a particular sense of place from outside of Vermont, or culinary traditions from other cultures, and use those items or experiences to enhance the foods grown here in Vermont.
Our menu is no exception in this teaching philosophy, and reflects the best that Vermont’s farmers, and America’s next generation of young chefs offer.