“…my partner and I agreed on our top two — we even got second bowls of each as the chefs cleaned up to leave.
…Sausage, this time homemade using pork from nearby Gaylord Farm, was also the centerpiece of the entry from the Hyde Away Inn & Restaurant. The lightly spiced meat imparted a sense of mischief to what looked like a simple, healthy kale soup filled with orzo.”
— Alice Levitt, Seven Days
A week before the big game, the Inn at the Round Barn Farm in Waitsfield hosted its liquid equivalent. This was my first time at the Souper Bowl, an event created by Round Barn chef Charlie Menard.
