Spruce-Cured Smoked Trout
This recipe really represents Vermont’s outdoor lifestyle to me. I love how rustic and homey smoked trout is, especially when it comes from my friends who fish. This is a quintessential mountain recip...
Charlie Menard: Executive Chef, Inn at the Round Barn Farm, Waitsfield
In 2013, Charlie Menard won Best Bite Award at the Vermont Fresh Network Forum, a well-deserved recognition for this veteran chef who has a nose for the local flavors.
Growing up in Westford, his family always had a vegetable garden and he loved the simplicity and freshness of the fresh-picked produce. After a working for Gerard Rubaud as a fish cutter in high school, he decided to study at the New England Culinary Institute, working after graduation as an apprentice in kitchens in South Carolina, Ohio and Scotland.
For over 14 years he has been executive chef of Cooking from the Heart, the catering company at Inn at the Round Barn Farm, where his menus include his house-smoked and cured meats and fish of all kinds. His love of the outdoor Vermont lifestyle makes use of the state’s rivers and forests in his dishes.
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Spruce-Cured Smoked Trout
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