Wednesday, January 11, 2012

Chef Jeff Scott Partners with Farmers, Food & Families

West Mountain Inn Chef Jeff Scott
Jeff Scott, our chef at West Mountain Inn, is not only the man who serves up delicious, creative, seasonal menus for our guests every night...he also does some meaningful work in our community teaching his passion for local, healthy food and giving back to families. Below is an excerpt from the Community Food Cupboard newsletter all about Jeff's work last year in a program he and CFC volunteer Dale Coppin started called Grateful Hearts - a partnership of local farms and the Vermont Foodbank to prepare and distribute healthy meals through the Community Food Cupboard. Great work Chef Jeff and all our awesome local farmers!......

Last winter, Dale Coppin, a friend of the Food Cupboard, brought several hundred pounds of beets to the Community Food Cupboard (CFC) that had been gleaned from a local farm by students in the Twilight Program at Mount Anthony High School.  This led to a conversation about how the lack of proper cooking facilities, food knowledge, and time can make it difficult for many families in need to use some of the fresh foods available at CFC.  Shortly thereafter, Dale had a plan.  In February, 2011, he recruited renown chef Jeff Scott of the West Mountain Inn in Arlington to begin a group dedicated to using locally grown and produced foods, as well as bulk foods available from the Vermont Foodbank to prepare healthful meals, soups, and salads to be distributed by CFC.  The two named their program Grateful Hearts, in honor of both their shared desire to help others and their love of the Grateful Dead.   

The Mighty Food Farm Team donated over 2500 lbs of fresh produce!

Clear Brook Farm workers with baskets of fresh organic beans

Each weekend, Dale picks up produce generously donated by Andrew Knafel of Clear Brook Farm, Lisa MacDougall of Mighty Food Farm, Rich and Kathy Moses of Moses Farm, and Roger and Penny Preuss of Equinox Valley Nursery.  On Monday morning, following Jeff’s instructions, volunteers gather in the kitchen at St. Paul's to wash, peel, and chop on cutting boards donated by our friends at J.K. Adams.  In the afternoon, Jeff assembles and cooks the menu items which are then packaged into portions by a second team of volunteers.  When completed, the meals are delivered to CFC for distribution on Tuesday.  In just nine months, these dedicated folks have provided hundreds of meals that have been enjoyed by our CFC families.       
Our deepest thanks go out to Dale and Jeff, to the students of the Twilight Program, to Christ our Savior parish for the use of their bright and beautiful kitchen, to all the farmers for sharing their harvest, and the more than 80 volunteers whose efforts are making this program a huge success for CFC families! 

Volunteers begin the cooking process in St. Paul's kitchen

1 comment:

Carolyn Turner said...

Good to know more about Chef Jeff Scott. I think he's really great at what he does.

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