French toast with honey, seasonal berries and warm local ricotta custard. Creamy polenta with local garlic cheddar sausage and garden-fresh broccoli flowers. Organic, farm-fresh eggs with braised pork shoulder, pickled tomatillos and cornbread.
These mouthwatering dishes might sound like the kind of thing you’d find at a pricey farm-to-table restaurant. But Executive Chef Richard Jarmusz is serving them up to guests at the University of Vermont Medical Center’s (UVMC) new Garden