They Might Be Gypsies

A Celebration of the Independent Spirit

A round up of Gypsy Caravan's in our Intimate Outdoor Amphitheatre with Gyspy Jazz Duo They Might Be Gyspys

Deirdre Heekin is a winegrower, farmer, writer, and photographer. She was co-proprietor and the wine director of osteria pane e salute with her chef husband Caleb Barber for the twenty years it ran in Woodstock, Vermont. She and Caleb own la garagista farm + winery, at their small hillside farm and vineyards in Vermont, Domaine de la Forêt, where they farm with organic and biodynamic practices, making both wines and ciders.  Their work and wines have been featured in such publications as Eric Asimov’s The Pour in The New York Times, Food and Wine, The Wine Spectator, Wine Enthusiast, Wine and Spirits, Boston Magazine, The Boston Globe, Forbes, Esquire, Newsweek and Punch. In 2010, Deirdre began collaborating with Eleanor Leger of Eden Cider Company on a line of aperitif ciders infused with botanicals under the Orleans label. In 2014, her book An Unlikely Vineyard: The Education of a Farmer and Her Quest for Terroir was hailed as one of the top five wine books of that year in The New York Times.  In 2015, one of la garagista’s wines was included in the” Top Ten Wines of the Year” also in The New York Times.

Duncan Holaday is one of the pioneers of the micro-distillery movement in the US. Until recently he was the owner and distiller at Duncan's Idea Mill which produced Dunc's Mill Rum. He founded Vermont Spirits and created Vermont Spirits Gold and White vodkas from maple sap and milk sugar. He has gone on to design state-of-the-art equipment and optimal layouts for the distilling industry, and has developed products for five distilleries including Caledonia Spirits and Appalachian Gap Distillery in Vermont. 

Duncan has an M.A. in anthropology from Cornell and a Ph.D. in communications from the University of Pennsylvania. In the nineties, he helped to found the School of Communication Studies in Singapore and co-edited the Asian Communication Handbook. His chapter on Malaysian aboriginal studies (in press) ties his various interests together, concluding economic development, and his belief that the craft spirits and farmers' market movements in Vermont can serve as a model for revitalization of marginal communities anywhere in the world. He currently lives with his wife, poet Chin Woon Ping, in Rochester, Vermont.

Paula Marcoux is a food historian who consults with museums, film producers, publishers, and individuals. Her training is in archaeology and cooking. She enjoys applying the knowledge of past cooks and artisans to today's food experience. Her work is exploring bygone pathways of food history and culture, through building, experimenting, playing, and eating.
 

A CELEBRATION OF THE INDEPENDENT SPIRIT

SUNDAY, JULY 14TH - 5 PM ON

July 14 marks a Special Occasion in the BigTown universe—a night we are calling


A Celebration of the Independent Spirit 
A fine Vermont summer gathering for the love of art, food, spirits, & music!


For this special Joan Hutton Landis Summer Reading Series event we begin the evening with presentations from the extraordinary co-founder of La Garagista Farm & Winery in Barnard, VT, Deirdre Heekin, together with Vermont's most knowledgeable distiller & former professor of anthropology, Duncan Holaday. The evening will go on to include a fabulously prepared meal with food historian and author of Cooking With Fire, Paula Marcoux, and with spirit tastings from St. Johnsbury Distillers (formerly Dunc's Rum).

All will be presented in our Intimate Outdoor Amphitheater with Vermont-made Gypsy Wagons gathering and lending sweet energy to a stunning live performance with Jazz Guitar duo They Might be Gypsies.

Live it up with us July 14th in this ALL OUT BigTown Gallery Super Summer Event!
 

All the above included/Tickets $45 per person (plus tax) 


Cash: Wine & Beer Bar 

Checks payable to BigTown Gallery ie: 2 tickets $98.74 (includes tax) 

 

CARAVAN SUPPER: An Interactive Cooking & Eating Experience begins at 6:30 

MENU

Romani Bacon
A DIY cooking-with-fire opportunity. Roast your own bacon on a stick, catching the
drippings on a crisp pepper & onion relish & hearty bread slab. Patience & a glass of wine are the secrets to success.

Salt-Roast Potatoes
Freshly-dug new potatoes encased in a salt-dome and roasted between two fires.

Leg of Lamb on a String
Yearling pasture-raised lamb roasted before a hardwood fire

Farro with Seared Greens, Currants and Sunflower Seeds

From the wood-fired oven:
● Herbed Roast Chickens
● Simple Roast Vegetables: The Latest in Garden Bounty

Basbousa with Local Raspberries
A honey-drenched semolina and coconut treat