Verrill staff cook for James Beard Dinner

Verrill Farm chef Guida Ponte and owner Jennifer Verrill were among a talented team of six who cooked at a dinner at the James Beard House in New York City on Sat., April 28.

The menu, Portuguese Heritage Refined, was prepared by Ponte; Phyllis Kaplowitz and Anthony Manchuso from Bakers’ Best Catering; Judy Mattera, Sweet Solutions; consulting chef Maryanne Muller; and Verrill.

It was a delicious meal attended by 80 people and we’re proud of our local chefs for the honor to participate.

Click here to see photos


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