Winter Farmers Market to offer hot and ready food options


BENNINGTON — Aside from the traditional farmers' market offerings of fresh produce and meat, the winter market is adding a pop-up cafe for expanded hot menu items and ready-to-eat options. The Bennington Winter Farmers' Market will run from January to April every first and third Saturday of each month from 10 a.m. to 1 p.m. at the First Baptist Church on Main Street.

Chef Scott Sanfilippo, of DiBuono Handmade Ravioli, will serve focaccia and Caesar salad as well as two version of classic grilled cheese on homemade bread with the help of the venue's commercial kitchen. Take-home items include handmade seasoned ricotta ravioli, oven roasted artichoke ravioli, black pepper fettuccine, bowtie pasta, organic butternut squash gnocchi and Vermont Probiotica kimchi, according to a release from Karen Trubitt of True Love Farm in North Bennington.

"We're enjoying that the market has more prepared food to eat while there, a lot more than previous years," Trubitt said. "We have a very ambitious schedule of programs for this season."

Sanfilippo started his culinary career at 17 in Buffalo, N.Y., where he eventually managed the kitchen and designed menus for Diguilio & Co., a Mediterranean trattoria-style downtown restaurant. He has since graduated from the New England Culinary Institute and created gourmet breakfasts for The Pitcher Inn and a Relais & Chateaux property in Warren as well as managing the Buxton School food service in Williamstown, Mass.. His handmade ravioli business today serves fresh pasta and offers catering and cooking classes, the release stated.

Other prepared food vendors consist of Pittsfield micro-roastery Assembly Coffee, Earth Sky Time Farm and Bakehouse from Manchester, Linda's Cucina, Meetinghouse Farm of Pownal, Paper Cake Scissors, Vermont Vanilla, Audrey Petrucha, Hoosick Ridge Farm, Vermont Tiny Kitchen and Nana Sandy, and Running Brook Sugar Shack, stated in the release.

This is the second time Earth Sky Time Farm and Bakehouse will be attending the winter market, and farm and bakery worker Nick Constantino will run the space selling veggie burgers and a variety of bread, which is an item the market lacks, co-owner Oliver Levis said.

"We have a wide selection of organic wood fired breads," Levis said. "We got a really good response the first time we went so we're happy to be there."

Grab a tasty dish tomorrow between 10 a.m. and 1 p.m. and then again on Feb. 6. for a chili cooking contest. For information on how to enter the cook off, contact Audrey Pietrucha at (802)733-6981.

— Makayla-Courtney McGeeney can be reached at (802)-447-7567, ext. 118.


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