The Vermont Chamber of Commerce has named Sugarbush Chef Gerry Nooney Chef of the Year. The award recognizes Nooney’s history of supporting Vermont’s agricultural economy through the use of local food and products. The Vermont Hospitality Council, the tourism division of the VCC that oversees the state’s hospitality awards, will officially honor Nooney at its gala dinner on Wednesday, September 16 at The Essex, Vermont’s Culinary Resort & Spa.
Since becoming the Executive Chef at Sugarbush’s Timbers restaurant in 2007, the 23-year valley resident has gained a reputation as an innovator, creating new recipes using local food and products. This past winter his recipe for a chowder using local ingredients became the Ski Vermont Farmhouse Chowder. Marketed by the Vermont Ski Areas Association and Vermont Agency of Agriculture, the chowder featured Peaslee's Potatoes, Cold Hollow Apple Cider, and Vermont Smoke and Cure sausage. Nooney’s Ski Vermont Farmhouse Chowder sold over 1,000 gallons in restaurants and delis throughout New England. In June and August, Nooney hosted at Timbers localvore dinners that showcased a product from a Vermont farm, brewery or winery, and greens from the Sugarbush Kitchen Garden located in the courtyard in front of Timbers.
