Roaming Roots Kitchen
Our Story
At Roaming Roots Kitchen we are doing things differently, turning the concept of farm to table dining on its head and bringing the table, the patron, and the kitchen right to the farm. We don’t need a dining room, a roof or walls to serve delicious food. Instead we bring our mobile kitchen (built inside a 2003 Chevy school bus) with us and turn the world into our dining room, setting up tables in fields, orchards, and forests. By doing so we honor the origins of the ingredients we cook with, deepening the connection to the food, developing a sense of place, and creating a truly unique dining experience.
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Roaming Roots Kitchen serves a multi course fine dining style set menu, but in a casual outdoor atmosphere. Seasonality and location drive the menu, and it changes weekly based on what is available. We believe simple food is often the best, and this is reflected in the style of cooking at Roaming Roots Kitchen.
About Nora
Nora was born and raised in Vermont, and spent most of her childhood surrounded by cows, chickens, and fresh vegetables, an upbringing that quickly led to values of hard work, adventure, and love of all things food and farming related. Nora received her culinary degree from Ashburton Chefs Academy in 2019. After doing so she pursued many avenues of the culinary industry, working at acclaimed restaurants such as The Herbfarm in Seattle, and Fieldings Restaurant in Bozeman, MT, before traveling abroad, where she studied Italian cuisine, living and working for a small agriturismo in Tuscany. She went on to work at The Wild Honey Inn, a Michelin starred pub in Ireland.
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Nora began to feel the urge to return home to Vermont and begin building roots in the state that had sparked her love of food and inspired her to pursue a culinary education to begin with. Roaming Roots Kitchen is Nora’s vision, and is her way of bringing the worlds of farming and cooking together, and she hopes the business will allow her to share her love of food and farming with the world.