In which Ricky the Meadmaker points at some food!
Colchester’s Mead Hall
Fenberry Brats by Bessery’s
Lewis Creek Farm
Cheese and Wine Traders
Green Mountain Mustard
I have absolutely positively no time to shoot Ask the Meadmaker this week, but I love you guys this much.
Welcome to Ask the Meadmaker, where I, Ricky the Meadmaker, usually answer your questions about mead making, mead drinking, mead brewing, and really any question you're willing to send to me. But this week, I am here to tell you all about the feast foods at Colchester's Mead Hall.
I had to eat dinner at some point this week. I haven't eaten in about four days. I thought I would serve myself up a Viking feast. So, I want to tell you a little bit about the foods we have at the Mead Hall. So, right here we have Fenberry brats. That's right. Bratwurst made right here in Burlington, Vermont with our mead inside of them. Black bread, which is a soured Danish rugbrød, made in house. Beets from Lewis Creek Farm with Lewis Creek spices. Then the herrings. All the herrings are made in house. We have white wine, mustard and sour cream, all made by yours truly because I don't have enough to do. Then, our cheeses. Gjetost, Jarlsberg (you probably recognize this one) and Danablu, the national Danish blue cheese. All of these are imported for us from Scandinavia. The mustard is made in Vermont as well, and the sauerkraut is currently from a jar.
So, Ricky of Word of the Week is unfortunately inside prepping more of these for other people. So, I'm going to eat, which apparently feeds both of us, which confuses me and confuses him. We should talk about it at some point. Well that's it for the week. I'm going to drink some mead, eat some food, and I'll see you in two weeks. Keep sending your questions. Cheers.
