Chef Jason Tostrup

Chef Bio

Minnesota native Jason Tostrup began his culinary career in 1996, in Aspen, CO, at The Renaissance Restaurant, studying under the world-renowned Chef/Owner Charles Dale. During this time Jason also studied at Restaurant Daniel and Jean-George's Trump International. In 2003, Jason moved to Napa Valley, CA. to work as Sous Chef for Thomas Keller's bistro outpost, Bouchon. While in Napa, Jason had the opportunity to enjoy life in the California wine country and explore its commitment to farming, agriculture and sustainability.

In 2005, Jason moved to Vermont and took over the dining operations at The Inn at Weathersfield. Since then, he has developed his own Farm-to-Table style of cuisine called "Verterra," (representing the "best in Vermont's Farms"). "I wanted to be closer to the seasons, the products and the farmers. That connection is so important to me. Cooking in Vermont with local products is an inspiration for a great way of living." You can find his "Verterra" cuisine at Lucy's Tavern, The Restaurant Verterra, The Chef's Table, and The Cooking Studio at the Barn.

Jason has since become a partner of the Inn, and a leader in the Vermont Farm-to-Table movement. He has been widely recognized for his "Verterra" cuisine. In 2006, he was invited as host chef to the James Beard House. Other accolades include being named in the Top 10 Hot Culinary Inns of America in 2008, Bon Appetit Magazine, as well as being featured in Vermont Life, Edible Green Mountains, Travel & Leisure, Food & Wine, and the Boston Globe.

Jason is known for showcasing a long list of Vermont Farms on all of his menus. One of the most famous connections is the symbiotic relationship between Jersey Girls' Dairy, Consider Bardwell Creamery, and Happy Hogs Farm, known as "The Three Farm Connection." Farmer Partners like these are recognized with gratitude at The Inn at Weathersfield's annual "Farmers' Harvest Dinner." Each year, Jason invites his farmer partners to a dinner with the community to celebrate all the farmers' hard work. These dinners have been featured on the PBS Television Series, "The Endless Feast," which documented the Inn's commitment to local food and farms.

Most recently, Jason has received back-to-back awards for Best Sustainable Restaurant in 2006 and 2007, by Sante Magazine. He was also awarded "Chef of the Year," 2008, by the Vermont Hospitality Council, and featured in Tracey Medeiros' newly published book "Dishing Up Vermont."

Jason is an active member in the local community. He's on the Board of Directors for the Vermont Fresh Network, and leads a culinary mentoring program at the local high school. In the summertime, Jason contributes to the Londonderry and Chester Farmer's Markets by doing cooking demonstrations for the local community. At the Inn, he enjoys doing his own garden-picking, and personally tends to his herbs, flowers and specialty vegetables - all of which find their way onto a plate moments after picking.

 Chef Jason Tostrup

The Inn at Weathersfield

Perkinsville, VT

www.weathersfieldinn.com

About the Restaurant

The Inn at Weathersfield is a classic full service Inn in Southern Vermont. Set on 21 wooded acres, the original building was built in 1792 as a stagecoach stop. The Inn offers 12 individually decorated guest rooms, most with fireplaces. All of the rooms feature plush bathrobes, slippers, thick cotton towels and luxurious bedding. Other indulgences include whirlpool baths, featherbeds, CD and DVD players as well as WiFi throughout the inn. The Inn is convenient to area ski slopes, including Okemo and Ascutney Mountains. There are also trails on the property that are used year-round for both hiking and snowshoeing.

A highlight of any stay is dinner in the dining room. The dining room was added to the original structure as a carriage house in 1835. The room is softly candlelit and features a huge floor-to-ceiling stone fireplace.

The cuisine is primarily focused on local products from area farms and producers. The dinner menu changes weekly based on what ingredients are available in market. The Inn is fully licensed for beer, wine and spirits, and offers an extensive wine list (Wine Spectator Award), as well a wide selection local beers and premium spirits.

Recipes from Episode 805