Table Talks Side Dishes for Thought Dinner & Discussion
Meet local food experts at our monthly Friday evening series.  Table Talks: Side Dishes for Thought serves up lively discussions each month— from current food trends to food politics. Don’t miss this exciting opportunity to keep abreast of the latest culinary topics, both local and global, that are certain to stimulate your appetite and your intellect! Authors will offer signed copies of their books for purchase.

A farm-fresh three-course dinner designed especially for the evening's Table Talk starts at 6:00 followed by the speaker and discussion from 7:30-9:00. Dinner guests have preferred seating.

Table Talk guests may also choose a Dessert and Coffee option, arriving between 7:00 and 7:15. 

Cost & Registration:

All talks are FREE, but pre-registration is required. 
Seating is limited and dinner guests receive preferred seating.

Three course Dinner:  $25 per person plus tax and gratuity
Dinner guests receive preferred seating at the Table Talk.
Seating for dinner is  between 6:00 and 6:30, allowing ample time for a leisurely farm-fresh dinner before the Talk.

Dessert and Coffee:  $10 per person plus tax and gratuity
Seating for dessert and coffee is between 7:00 and 7:15.

Seating by advance reservations only and all dinner and dessert reservations are confirmed with credit card guarantee.  If you find that you must cancel we ask for a 48-hour cancellation notice to allow us to fill your open seats.
Single reservations are most welcome!  Singles seated at our group table. Vegetarian selections always offered.

Table Talk Lodging Special

Come on Friday for the Talk, and spend the weekend at the inn.

Our lodging special includes Friday night's Table Talk dinner and an overnight at the regular dinner and room rates, but stay through Saturday night when Saturday's lodging rate is discounted by 15%. Our comfortable overnight accommodations always include a hearty Vermont breakfast.

You also receive two coffee mugs with our logo to take home - something to remind you of your stimulating weekend. 

Check availability online.


Download a PDF version of the Table Talks and Cooking Class schedules

How to Register

Call 888-424-2432 to pre-register by credit card, or mail a check to the
Inn at Baldwin Creek
1868 North Route 116
Bristol, Vermont  05443

Or email us at linda@innatbaldwincreek.com

Make a reservation now!

Reservations are recommended for all of our featured events, since availability is limited. If you are interested in learning more about our Table Talks, please call us at: 888-424-2432 or email linda@innatbaldwincreek.com.

Gift Certificates are also available.

Table Talks Sidesishes for thought. Our upcoming Speakers
Table Talk: "Craft Brewed Beers: Linking Farm, Food and Friends"
Friday May 9; 6:15 Dinner - 7:30 Talk
Hear Morgan Wolaver, Otter Creek Brewing's President discuss the history of farmhouse ales, farmers as brewers using the local ingredients to make their beers, and why beer pairs so well with traditional farmhouse foods, cheeses and fruits. (Beer sampling during the talk is strongly encouraged!) Morgan Wolaver and his brother, Robert, an organic farmer, founded Wolaver's Organic Ales in Middlebury in 1997. Their mission is to brew great beer from organically grown barley and hops and to connect with the local farming community.
www.wolavers.com
$25 Dinner / $10 Dessert / Talk is FREE
Table Talk: "Vermont at the Plate: Tracing Vermont's Food History"
Friday June 13; 6:15 Dinner - 7:30 Talk
Cookbook author, food journalist and Vermont Life food editor, Marialisa Calta of Calais, Vermont traces Vermont's culinary history - from salt pork and milk gravy to braised pork bellies. Come hear how Vermont transformed itself into a "foodie state".
www.marialisacalta.com
$25 Dinner / $10 Dessert / Talk is FREE
Table Talk: "Sunday's Making Tofu: Preserving Family Legacy, Healthy Lifestyle & the Environment"
Friday July 11; 6:15 Dinner - 7:30 Talk
Linda Furiya discusses her latest book, 'Bento Box in the Heartland' and how watching her father make homemade tofu on Sunday mornings as a child in rural Indiana has influenced her writing, lifestyle and view of the world. And author, San Francisco food columnist, and cooking instructor, Linda has lived in San Francisco, Beijing and Shanghai before settling in Shelburne, Vermont.
www.lindafuriya.com
$25 Dinner / $10 Dessert / Talk is FREE
Table Talk: "Season Extension as a Pathway to Sustainability"
Friday August 8; 6:15 Dinner-7:30 Talk
Chef-turned farmer, Joe Buley, owner of Screamin' ridge Farm in Montpelier talks about 'farming the backside of the calendar'. Inspired by the season extension work of organic farmer and author Elliot Coleman, Joe quadruples his growing season by cultivating 12 months of the year on seven acres. A part-time chef instructor at New England Culinary Institute, Joe also participates in the Farm-to-School program at the Rumney Elementary School.
www.screaminridgefarm.com
$25 Dinner / $10 Dessert / Talk is FREE
Table Talk: "Champlain Orchards-Moving Beyond Apples"
Friday Sept 12; 6:15 Dinner, 7:30 Talk
To supply the growing demand for wholesome local food grown by a farmer you know, Champlain Orchards is attempting to diversify crops, create value-added enterprises, and extend the availability of their products. Bill Suhr, owner/orchardist, describes horticultural and business practices that are being implemented to respond to the farm-to-school and localvore movements. www.champlainorchards.com
$25 Dinner / $10 Dessert / Talk is FREE
Table Talk: "The Vermont Grapevine"
Fri Oct 10; 6:15 Dinner, 7:30 Talk
Lincoln Peak Vineyard owner and winemaker Chris Granstrom has been growing grapes, strawberries and apples for over 25 years in New Haven. He discusses Vermont's emerging grape and wine industry, the new grape varieties that make vineyards possible in our region and the tasty wines that can be made from them.
www.lincolnpeakvineyard.com
$25 Dinner / $10 Dessert / Talk is FREE
Table Talk: "Need for Diversity in Small Vermont Farms"
Friday Nov 14; 6:15 Dinner, 7:30 Talk
Owner of Maple Wind Farm in Huntington, Bruce Hennessey and his wife Beth Whiting have used diversification as a means to remain viable as a small Vermont farm. Come learn how they developed "On the Loose Adventure Camp" and their Women's Winter Camp to promote environmental awareness and eco-tourism while continuing to raise grass-fed beef and pork for local restaurants and businesses.
www.otloose.com
$25 Dinner / $10 Dessert / Talk is FREE
Table Talk: "Root Cellar Revival"
Friday Dec 12; 6:15 Dinner, 7:30 Talk
Root cellar specialist Chris Chaisson of Whole Farms Services in Williston, talks about using root cellars as a means to cut energy bills, increase winter food security, reduce dependence on fossil fuels, and encourage local food consumption. Join him to learn about the history of root cellars, their uses and types and the storage of winter food.
$25 Dinner / $10 Dessert / Talk is FREE