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St. Johnsbury, VT, 05819
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Athenaeum News

Athenaeum Hosts De Gustibus inter Libros Dinner

Scott Davis

The St. Johnsbury Athenaeum hosted a five-course dinner, “De Gustibus inter Libros” (A Feast among the Books), as a fundraiser on Saturday, May 6. Organized by trustee and food writer Edward Behr and Kimberly Behr, eighty local residents enjoyed a sumptuous meal prepared by Chef David Hale, formerly of the Auberge du Soleil in the Napa Valley, and Chef James MacGuire of Montreal, working with the culinary students of the St. Johnsbury Academy. The meal was served in the Victorian fiction room, which was decorated with numerous ferns and ficus trees and lit with table fairy lights and spotlights throughout, including in the wrap-around balconies. Guests enjoyed fare such as monkfish with curry sauce, stuffed quail with ramps and fingerling potatoes, and rhubarb and rose Bavarian with strawberries. There was also a cheese course featuring Hartwell cheese from Jasper Hill Farm in Greensboro and served with Eden Ice Cider from Charleston. Attendees commented that the culinary students provided service on a professional level. Said attendee Paige Crosby, “I’ve been to almost every event in St. Johnsbury for thirty years, and attended events across the country, and this was the finest event I’ve ever been to. It was elegant and intimate, and the food was amazing.” It was a wonderful evening that highlighted the charms of the St. Johnsbury Athenaeum.

The St. Johnsbury Athenaeum hosted a five-course dinner, “De Gustibus inter Libros” (A Feast among the Books), as a fundraiser on Saturday, May 6. Organized by trustee and food writer Edward Behr and Kimberly Behr, eighty local residents enjoyed a sumptuous meal prepared by Chef David Hale, formerly of the Auberge du Soleil in the Napa Valley, and Chef James MacGuire of Montreal, working with the culinary students of the St. Johnsbury Academy.

The meal was served in the Victorian fiction room, which was decorated with numerous ferns and ficus trees and lit with table fairy lights and spotlights throughout, including in the wrap-around balconies. Guests enjoyed fare such as monkfish with curry sauce, stuffed quail with ramps and fingerling potatoes, and rhubarb and rose Bavarian with strawberries.

There was also a cheese course featuring Hartwell cheese from Jasper Hill Farm in Greensboro and served with Eden Ice Cider from Charleston. Attendees commented that the culinary students provided service on a professional level.

Said attendee Paige Crosby, “I’ve been to almost every event in St. Johnsbury for thirty years, and attended events across the country, and this was the finest event I’ve ever been to. It was elegant and intimate, and the food was amazing.”

It was a wonderful evening that highlighted the charms of the St. Johnsbury Athenaeum.