On Valentine’s Day the blustering cold wind screeched outside, but inside the Morse Block Deli the air and lighting were warm. The deli was transformed into an intimate dining experience for the first ever ‘pop up dinner’, in what will be a continuing series of dinners to explore more of what Barre is growing. With meat from Graze and Gaze farm, vegetables from Bear Roots Farm, and delicious Bonne Bouche goat cheese from Vermont Creamery, the five course meal was planned out for 2 months ahead of time, making it truly a labor of love.
Invites are mainly word of mouth, so people will have to be in the know to catch the next one. As summer approaches owner and head chef Dustin Smith anticipates a new season to develop his menu around. In true farm-to-table fashion, Smith will be utilizing local ingredients and showcasing their potential by creating dishes unique to Barre. Ever had goat cheese ice cream? It’s delicious, and the cheese is world class.