Bunten Farmhouse Kitchen

Here's just a sampling of the goods made at this working farm near the Vermont border: ice cream, mozzarella, cream cheese, gingerbread, sticky buns, doughnuts, and pumpkin marmalade. Bruce Balch (a Culinary Institute grad) and his wife, Chris, turn all these products and other local items into sumptuous three-course dinners Friday and Saturday in the winter and Thursday to Saturday the rest of the year. Don't miss the terrific Sunday brunch, either.