Matt Jennings

About Matt Jennings

Chef Matt Jennings' motto is, "Food can only be as good as the ingredients you start with." With numerous awards and write-ups, he is well recognized for his knowledge, appreciation, and expertise in the world of artisan foods, and for his specific concentrations: cheese, charcuterie, and nose-to-tail, as well as seasonal cooking.

Handmade New York: Noodle Edition

2014-07-14T11:35:39-04:00By Matt Jennings|

Chefs Matt Jennings, Mark Ladner, Danny Bowien, and Alex Stupak explore the elusive noodle in ...Read More

A Macro View of Micro Production

2015-03-06T10:46:01-04:00By Matt Jennings|

Chef Matt Jennings embarks on a back-roads tour of Vermont to meet small-volume producers and ...Read More

Leaf Peepin’ & Lots of Eatin’

2014-06-18T15:15:48-04:00By Matt Jennings|

A scrapbook of favorite moments from our trip to Vermont with Chef Matt Jennings.

Warm Spinach Salad with Bacon, Pecorino, and Ale Vinaigrette

2015-10-19T14:26:24-04:00By Matt Jennings|

Handmade ingredients from Vermont Salumi and Twig Farm, and Heady Topper from The Alchemist make ...Read More

Herbed Hominy Stuffed Chicken Legs Cooked in Mole

2015-02-11T12:59:20-04:00By Matt Jennings|

Matt Jennings prepares this dish using dark Middlebury Chocolates from Vergennes, VT.

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