From Bon Appétit Magazine A favorite of Rosemont’s Wine & Beer Buyer, Kevin, this comforting dish combines tender beef brisket with rich flavors of bacon, mushrooms, and pearl onions, slow-cooked… Read more »
Posts Categorized: Uncategorized
Sicilian Herb and Salt-Rubbed Lamb
By Rosemont’s Atticus Naylor Atticus’ recipe enhances this classic with a vibrant herbal spice rub, infusing the meat with fresh, green flavors that result in a succulent and flavorful dish…. Read more »
Challah French Toast
Indulge in the perfect morning treat with our delectable French toast recipe featuring Rosemont-made challah bread. Lightly spiced with cinnamon and nutmeg, each golden slice offers a delightful burst of… Read more »
Mark’s Market Must-Haves
Written by Mark Law, Rosemont Market & Bakery CEO. While the first 8 months as CEO of Rosemont have flown by due to the ongoing challenges and rewards of running… Read more »
Good Food From People You Know – Rick Clark, Rosemont Chef
Sharing recipes & the stories behind them is one of our favorite things to do at Rosemont. We believe community is what makes the local agricultural landscape so rich. That’s… Read more »
Rick’s Cream of Mushroom Soup
Rick’s Cream of Mushroom Serves 4 – 6 people Prep Time: 10-20 minutes Cook Time: 20-30 minutes Ingredients: 1 1/2 pounds of mushrooms – we recommend Crimini or Portobello 1… Read more »
Rosemont’s Roasted Chicken
Rosemont’s Roasted Chicken When it gets this cold, we are reaching for our comfort food. What’s more comforting than a delicious roasted local chicken? Ingredients: 1 whole chicken – we… Read more »
Apple & Fig Stuffed Native Quail
Recipe created and prepared by local chef Josh Berry. Rosemont Market and Bakery proudly carries farm-raised Cavendish quail from Vermont. These renowned birds are flavorful and retain their juiciness while… Read more »
Duck au Poivre
Recipe prepared by local chef Josh Berry. A cold-weather favorite, duck adds high-protein and rich flavor to your holiday menu. In this recipe, Chef Josh creates Duck au Poivre with… Read more »