The Spicy Spoke

The Spicy Spoke A Northeast Kingdom food trailer slinging a rotating menu of delicious farm-to-table goodness.

12/31/2025

There have been too many memories to count this past year, and I am grateful for every single one of them!

Life moves fast and we have to roll with the punches and the opportunities. Cheers to all of you who have trusted me to provide a tasteful experience for you and your guests!

Keep grinding. Take risks. Create memories. It’s onto the next chapter, and this book is far from over.

🥂

Had the pleasure of getting a post-Thanksgiving private tour of the operations, which produces incredible small-batch r...
11/28/2025

Had the pleasure of getting a post-Thanksgiving private tour of the operations, which produces incredible small-batch ricotta from their award winning Guernsey cows. I was sent home with some amazing samples to test in upcoming recipes - not to mention their amazing homemade cannoli’s (which rival Maria’s in the North End of Boston).

Thank you to Andrea and her team for the ongoing hard work it takes to create this luxurious product, and for selecting me to create masterful dishes.

Stay tuned for upcoming meals made with ricotta!

Veal schnitzel with walnut basil pesto, fresh burrata, and EVOO. 👌🏼Ingredients sourced from and prepared in Putten, Net...
11/24/2025

Veal schnitzel with walnut basil pesto, fresh burrata, and EVOO. 👌🏼

Ingredients sourced from and prepared in Putten, Netherlands



For those of you who know me, I don’t like asking for help. I’m stubborn and thrive on pressure & workloads. On Octob...
10/03/2025

For those of you who know me, I don’t like asking for help. I’m stubborn and thrive on pressure & workloads. On October 25 & 26, I’ll be hosting my 6th annual bike event held at the beautiful near Burke, VT. It’s an event I look forward to each year because it not only celebrates the end of my work season by allowing me to finally be with my friends, but also marks the end of the fall season and make the switch into winter (my favorite season).

It’s called the Hibernator, and it’s a 2 day weekend of riding gravel bikes on Saturday, with a full fledged 50 mile mtb race on Sunday rolling through the amazing Kingdom Trail network, Burke Mountain, and everything in between. It’s a party and my way of giving back to the community that I have grown to connect with over the years.

There are no sponsors. This is as grassroots as it gets and everything I purchase for the event is full price, which directly benefits the local businesses that I know & love. With that said and as much as I like to take on the workload myself, I cannot do it alone and would love to see my new community of food related friends there alongside me in any capacity you can bring to the table.

E-bike course sweeps, start / finish vibes, feed zones, cheer stations, and more. We’re 2 weeks out.

Let’s go!!! ♥️

Happy Monday y’all! It’s been 3 years since I started The Spicy Spoke, and this week I’ll be sharing a little bit about...
09/29/2025

Happy Monday y’all! It’s been 3 years since I started The Spicy Spoke, and this week I’ll be sharing a little bit about me and how I ended up here.

First up - a snapshot of my active childhood:

I was born in 1978 in Maine, just after the blizzard of ‘78 and my mom dressed me in Oshkosh B’Gosh. My dad (a plumber who owned his own biz) put me on ice skates before I could walk and I soon found myself skating with kids 2-3x my size and age (there were no age groups back then and I had to be fast!). My dad was the hockey coach - and coach for all the sports I ended up playing, as well as a huge believer in what I did with endless support.

I admit, I was pretty damn good at hockey and my dad was excited to raise me into a hockey environment until I suddenly quit cold turkey one day when one of those older kids accidentally leveled me on the ice leaving me skating over to my coach (my dad) crying in shock and telling him that I quit. He took me off the ice and into the locker room without question, and we went home.

It was the first time I quit anything and the point in my life where I started to learn the ethics of hard work even when the chips are down. I know it was a disappointment to him, but life went on and and my childhood progressed into birthday parties (some happy some sad — my mom was an amazing baker and was always in the kitchen) and lots of outdoor activities.

Hockey ultimately brought me to skiing, and skiing became my obsession. I wore ugly ski sweaters to high school and played hacky sack at every waking moment (probably why I never had a girlfriend 😂). I was brought back to the feelings of ice hockey the moment I put skis on, and it was for me. Every free day was spent driving to listening to NIN with friends, having late night ping pong battles in the ski dorms, and we probably ate enough instant ramen to give you high blood pressure. It was an amazing time and an important part of my life.

More tomorrow…

🏒 ⛷️ ❄️

Seasonal squash & leek risotto with grill blackened maple mustard Faroe Island salmon.
09/17/2025

Seasonal squash & leek risotto with grill blackened maple mustard Faroe Island salmon.

06/08/2025

Bike in the morning ➡ tuna noodle bowl in the afternoon. Theres no better way to spend a Saturday 😋
Be sure to follow along to stay updated with this year's food and vendor lineup!

I strongly believe kids who play in the dirt are more likely to grow up playing in the kitchen with food they grow thems...
05/02/2025

I strongly believe kids who play in the dirt are more likely to grow up playing in the kitchen with food they grow themselves. It’s how I grew up and couldn’t imagine life any other way.

PS - I secretly make these cute cedar mud kitchens to get those kiddos inspired to get their hands in the dirt and connected with the earth. DM me for info.

Address

83 Kirby Road
East Burke, VT
05832

Telephone

+18025352200

Website

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