EVENTS
Connecting Diners to Our Land, Chefs Cook From What is Grown in the Garden & Raised in Our Fields
RTA Kitchen is a Vermont Farm to Fork culinary experience led by Chef Mary Sallah
Available to Offer On or Off Farm:
Hors D’oeuvres and Cocktail Parties
Private Dinner Parties
Wedding + Rehearsal Dinners
Luncheons
Collaboration Events
Event Planning
About Our Chef
RTA Kitchen led by Chef Mary Sallah showcases what is grown in our gardens and raised in our fields. We are welcoming Mary back to the Green Mountains from California this year after not living here since attending high school. Mary and Angie, two best friends who met in the Sierra Foothills working on Mary’s farm, bonded over their love of farming, working harder than most and always making sure everyone was eating a good, honest meal at the end of the day.
Mary has owned + operated a very successful mobile kitchen with her sister in Truckee, CA for the past five years and we are lucky enough to have that mobile kitchen here with her! She is inspired by the agricultural around her to create meals + menus that will be built off of what is readily available from our farm and surrounding community. The duo is starting their journey and dream together again here in Vermont to bring you healthy, farm fresh food created and served with love.
“It’s food you can recognize, food you can pronounce, food you can eat with your hands with your elbows on the tables. Good food can be a vessel, a way to show love, even when you might not have the words to say so.” We, just like Erin French, feel this in our soul that this is exactly what we were meant to do.
Testimonial
“This summer, I had the privilege of capturing a truly special series of farm-to-table dinners hosted by Angie and Alex on their beautiful farm Rootin Tootin Acres.These gatherings embodied everything I love about photography: genuine connections, meaningful stories, and moments of unfiltered joy.
Whether seated under the open sky or gathered inside the warm, inviting greenhouse, guests came together at a long communal table, united by their love of incredible food and community. Every dish was a celebration of the farm’s bounty, grown and harvested by Angie, Alex and an ensemble cast of farmers and growers, then transformed into culinary masterpieces by a rotating cast of talented local chefs.
The atmosphere was refreshingly down-to-earth—laughter echoing across the fields, conversations flowing as easily as the wine, and the kind of warmth that only comes from sharing a meal with others. My goal was to document not just the beauty of the setting, but the sense of connection and gratitude that filled the air.
These dinners weren’t just about the food—they were about the people, the stories, and the moments that bring us all a little closer together.”
