Chef Arianna Goarin:
Arianna Goarin was raised in West Berlin, Vermont where she attended U-32. She then went on to attend The Culinary Institute of America in Hyde Park, New York where she obtained her Associate's Degree in Culinary Arts as well as a Bachelor's Degree in Culinary Science. While attending school she interned at White Barn Inn in Kennebunkport, Maine. It was also while in school that Arianna got her first experience at teaching, becoming a tutor for students who needed help with knife skills, kitchen assignments and academic assignments to better understand the information. After graduating Magna Cum Laude, Arianna moved to Philadelphia where she worked at a retirement facility under Flik Lifestyles which became Compass Group's first Gold Standard retirement facility for the high standards and great food being produced. Prior to moving back to Vermont, she invested time working in multiple high-end restaurants in Philadelphia and New York on a part time basis to gain additional skills and knowledge.
Chef John Lumbra:
John Lumbra our in house chef was raised in St. Albans, Vermont where he attended Bellows Free Academy. He then went to Rhode Island to attend the highly regarded Johnson & Wales University where he earned an Associate Degree in Culinary Arts and a Management Degree in Food Service. While at Johnson & Wales he was awarded the Practicum Fellowship. John interned at the Marriott Orlando World Center. After school John moved to San Diego where he started John Lumbra Catering. He moved back to Vermont in 2001 to start the 1824 House Inn and Restaurant. The 1824 House soon became synonymous with elegant dining and good service.
Chef Lisa Barnes:
Lisa Barnes is a certified natural chef, trained in therapeutic cooking through Bauman College. She brings a passion for healthy cooking into the kitchen along with a repertoire of delicious, home grown recipes and knowledge of the nutrition behind them. Her classes focus on approachable cuisine that helps the everyday cook incorporate seasonal, organic and unrefined ingredients into their own home kitchen. She truly believes that a healthy body is a happy one.
Chef Gerry Nooney:
One of our favorite frequent guest chefs, Gerry Nooney Executive Chef of Timbers at Sugarbush, Gerry has taught several classes for us including Wild Game and Chef in Training. Gerry Nooney was born and raised in Northwestern Connecticut, the youngest of six children. The entire family acknowledged that Gerry was his Hungarian grandmother's favorite, a fact she could not deny! And, Gerry idolized her, following her everywhere - especially into the kitchen where her skill captivated his imagination at an early age. Gerry served a European style internship with Austrian Chef Franz Schober for 5 years, focusing on classic continental cuisine with Bavarian overtones. Franz' butchering skills have proven invaluable to Chef Nooney over his 31 years of experience.
Melissa Pasanen has been chief food and restaurant correspondent for The Burlington Free Press for six years. She is also a regular contributor to Vermont Life and Edward Behr's Art of Eating, and co-authored the New York Times notable cookbook, "Cooking with Shelburne Farms: Food and Stories from Vermont" with chef Rick Gencarelli of the Inn at Shelburne Farms. The cookbook was recently named one of Food & Wine Best of the Best cookbooks for 2007.
Ellen is a cookbook author, freelance writer, media consultant and co-founder of The Cook's Garden, America's premiere source for the kitchen gardener With over 25 years experience, her cooking classes, culinary tours, book signings and lectures are geared to help you make the right choice and enjoy planting and cooking from your own cook's garden. Her cookbook From the Cook's Garden, has been featured in Horticulture, Martha Stewart Living, The Boston Globe, The New York Times, Fine Gardening and other national publications. From the Cook's Garden cookbook was featured in the New York Times book review, Publisher's Weekly, Baltimore Sun, Burlington Free Press and many others.She's trained with Marcella Hazan in Italy and with Darina Allen at Ballymaloe in Ireland. Her articles are frequently published in the state-wide Vermont Sunday Magazine, Vermont Life, Vermont Magazine, and Organic Gardening, Better Homes and Gardens, The Boston Globe, and other national publications. She's been a guest on PBS-Victory Garden and Gardening by the Yard as the "Baroness of Basil", and CBS-TV affiliates nationwide.
Andrea Chesman is a food writer and author of many cookbooks, including The Garden-Fresh Vegetable Cookbook and Mom's Best One-Dish Meals from Storey Publishing. Her book, The Vegetarian Grill (Harvard Common Press, 1998) was nominated for a James Beard Foundation Book Award and received a 1999 National Barbecue Association Award of Excellence. She is also the author of The Roasted Vegetable (Harvard Common Press, 2002) and 366 Delicious Ways to Cook Rice, Beans and Grains (Plume-Penguin, 1998), Summer in a Jar (Williamson Publishing, 1985), and Pickles and Relishes (Garden Way Publishing, 1983), and co-author of Mom's Best Desserts (Storey Books, 2002) and The Classic Zucchini Cookbook (Storey Books, 2002). She was editor of Yankee Magazine Church Supper and Potluck Cookbook (Villard, 1996) and editor of and contributor to the Family Circle Good Cook's Book (Simon & Schuster, 1993). She also edited numerous gardening books, including The Big Book of Gardening Skills (Storey Books, 1993). Her work has appeared in Cooking Light, Vegetarian Times, Organic Gardening, Fine Cooking, Food & Wine, The New York Times, and several other magazines and newspapers. She was a contributing editor for Vermont Life for 12 years.
Tracey Medeiros is a food writer and recipes have appeared in Bon Appetit, Cooking Light, Eating Well, and Hampton Roads magazines. When she relocated to Vermont several years ago, she immediately became interested in the exciting local food scene. Her interest in the Green Mountain state's farmers and chefs led to the development of Dishing Up Vermont. She lives in Essex Junction, Vermont.