LOCAL FARE

FOOD PRODUCERS

Black River Cheese Company was formed in 1901 by local farmers.  It is still a small co-operative dedicated to preserving a tradition of making superior cheese.  Milford Bistro uses their specialty mozzarellas in our signature cheese puffs, the cheddar in our cranberry/cheddar bread as well as in our Tortière and on our cheese platter.

Cherryvale Organic Farm is a 145 acre Certified Organic Vegetable Farm. Their intention is to be the ‘farm of the future’:  local, organic, biodiverse, and self-energizing.  They provide us with freshly picked baby Romaine lettuce and other greens, root vegetables, tomatoes, peppers, broccoli, spinach, berries, buckwheat and much, much more.

Vickis Veggies is run by Vicki Emlaw, a ninth generation farmer here in South Marysburgh and Tim Noxon.  The couple aim to create a self-sustaining eco-farm system with as few inputs as possible from off the farm.  Milford Bistro is privileged to use some of their over 100 varieties of tomatoes, their wide selection of herbs, spinach and other greens, heirloom carrots, garlics, strawberries and more.

Fifth Town Artisan Cheese is a niche producer of fine hand made cheeses using fresh, locally produced goat and sheep milk.   Their production facilities enhance the practice of artisan cheese making with advanced sustainable design.  We use their chevre in our chevre tart and several of their cheeses on our cheese platter.

Nyman Farms provides us with both fresh eggs and free range chickens.  In the spring we get our rhubarb from Gillian Parker just up the road.  Greenridge Farms supplies us with asparagus and our corn comes from Hagerman Farms.  Our coffee is a propriety blend, supplied and roasted locally by The Bean Counter.