In the heart of Newfane, Vermont is the iconic Four Columns Inn and its restaurant Artisan. Vermont has been making big waves in the food scene lately and takes the term “farm-to-table” very seriously. There are a lot of working farms in Vermont making it easy for Chefs to develop relationships with them and bring their fresh food to the table. You won’t find many chain stores or restaurants in Vermont. What you will find is locally owned restaurants with innovative chefs and a fresh menu. Artisan is one of these restaurants, and Chef Erin Bevan is constantly creating new and inspiring meals with the help of local farmers.
Chef Erin grew up on a farm in Massachusetts, so she’s no stranger to fresh food picked right before dinner. “My family used to wait until the meal was prepared before heading to the field to pick the corn and shuck it. Even 10 minutes makes a difference in the flavor.”.
She went on to train under several chefs in Boston who had won the James Beard award. Most notably a little Italian restaurant in Bay Village. Here, she learned that Italian was her passion. “If you look at real authentic Italian you notice there aren’t a lot of ingredients. And the ingredients used are always fresh, it’s very much aligned with the whole farm to table notion,” She says.
She left the hustle and bustle of the Boston food scene for something a little slower paced. Someplace where she would have the time to actually create a menu based on what was picked at the farm down the street. She fell in love with the Vermont lifestyle immediately. “I go right down the street to pick out my vegetables, or this farm nearby that has its own USDA -inspected facility, which has the ability to butcher and process their own meat. If that farm doesn’t have the meat I want I get it from other local farmers that use that USDA-inspected facility. Everyone supports everyone here, it’s a community.” She also raves about the cheese and how Vermont’s cheese inspires her menu as well. Vermont is actually world renown for their cheese, producing over 150 varietals.
Chef Erin notes didn’t realize the exact impact a restaurant can have on a farm until moving to Newfane. “By using these small farmers for the restaurant it makes a world of difference to them. This type of relationship can make or break a small farm, and creating these relationships is extremely gratifying.”
Due to her Italian culinary background, she brings a unique touch to the Farm to Table notion with adding fresh pasta dishes, made in-house. Her tagliatelle bolognese is incredible, and the perfect comfort meal on a cold snowy evening.
She stays true with local foods for Artisan’s menu as well, with items like duck and venison, with vegetable side dishes that are within the season. She switches the menu up on a regular basis and always offers a couple specials.
Artisan has a rustic vibe with cozy tables on the outskirts and long farm style tables for family gatherings in the middle. The natural components such as the wood trusses and the large fireplace really bring in that farm lifestyle feeling. This is a restaurant that should make your itinerary for any trip to Vermont.
“There’s a simplicity and honesty about Vermont, a feeling of roots, and that what we do actually matters.” I couldn’t agree more Chef Erin, I couldn’t agree more.
Artisan provides the true farm-to-table experience, all while being a part of the Idyllic Four Columns Inn. With its original wide plank wood floors, fireplaces, cozy rooms, and friendly people it is one of the best places to stay in Vermont. I had the luxury of staying in the suite with three large picture windows overlooking the sleepy little town. The night it started snowing I sat in an oversized chair and relaxed with a glass of wine. I watched the snow come down for two hours. The next morning I woke up to a winter wonderland which you can find in the video below! Let me know what you think of this picture perfect Inn?
Newfane, Vermont Styles
**This trip was in partnership with Vermont Tourism. I’m so thankful to The Four Columns Inn and Artisan for welcoming me as their guests. As always, all opinions are my own.