Table Talks Side Dishes for Thought Dinner & Discussion
Meet local food and history experts at our monthly Friday evening series.  Table Talks: Side Dishes for Thought serves up lively discussions each month— from current food trends and food politics to environmental concerns and local history. Don’t miss this exciting opportunity to keep abreast of the latest culinary topics, both local and global, that are certain to stimulate your appetite and your intellect! Authors offer signed copies of their books for purchase.

A farm-fresh three-course dinner designed especially for the evening's Table Talk starts at 6:15 followed by the speaker and discussion from 7:30-9:00. Dinner guests have preferred seating.

Cost & Registration:

All talks are FREE, but pre-registration is required. 
Seating is limited and dinner guests receive preferred seating.

Three course Dinner:  $25 per person plus tax and gratuity
Dinner guests receive preferred seating at the Table Talk.
Seating for dinner is  between 6:00 and 6:15, allowing ample time for a leisurely farm-fresh dinner before the Talk.

Seating by reservation and all dinner reservations are confirmed with credit card guarantee.  If you find that you must cancel we ask for a 48-hour cancellation notice to allow us to fill your open seats.
Single reservations are most welcome and are seated at our group table. Vegetarian selections always offered.

2009 TABLE TALK Dinner Weekends

Two of our TABLE TALK dinners are planned as companion events with either a cooking class or a wine pairing dinner.  Join us for one of our TABLE TALK dinners and receive a 15% discount on the cooking class that pairs with it.

Friday March 13: Erin Cinelli "Spannocchia; Vermont to Tuscany" Table Talk Dinner pairs with the Bridging Vermont and Tuscany Cooking Class on Saturday March 14.

Friday August 14: Allison Hooper: "Vermont Cheese Trail" Table Talk Dinner pairs with the Vegetable Love Cooking Class on Sunday August 16.

*PLEASE NOTE: Combination Package: TABLE TALK Dinner & Cooking Class MUST be requested at time of booking to receive discount. 

Check lodging availability online.


Download a PDF version of the Table Talks and Cooking Class schedules

How to Register

Call 888-424-2432 to pre-register by credit card, or mail a check to the
Inn at Baldwin Creek
1868 North Route 116
Bristol, Vermont  05443

Or email us at linda@innatbaldwincreek.com

Make a reservation now!

Reservations are recommended for all of our featured events, since availability is limited. If you are interested in learning more about our Table Talks, please call us at: 888-424-2432 or email linda@innatbaldwincreek.com.

Gift Certificates are also available.

Table Talks Sidesishes for thought. Our upcoming Speakers
"Seed Story: How the Control of Seeds Effects our Lives"
Fri March 26; 6:00 Dinner, 7:30 Talk
For thousands of years, the success or failure of communities was based on their seed supply and the ability of those seeds to perform under their local conditions. Beginning in 1700, seed companies came about and over the next 300 years shifted the role that seeds have played in the health of our communities. The 20th Century has brought us genetically engineered varieties, incredible seed industry consolidation and increased non-local food production. Join Tom Stearns, founder and president of High Mowing Organic Seeds, in a lively discussion of seeds, their role in our current food system and their future role in our healthy food system.
$25 Dinner; Talk is Free
"Choose Responsibility-Debate for Lowering the Drinking Age"
Fri June 11; 6:00 Dinner, 7:30 Talk
John McCardell, President Emeritus of Middlebury College is founder of the non-profit group Choose Responsibility in 2007. Join us for a lively discussion on the pros and cons of lowering the drinking age, states' rights and possible pilot programs to monitor the effects of lowering the age to 18.
$25 Dinner; Talk is Free
"Sustainable Fishing-What to Eat from the Sea and How to Protect our Oceans"
Fri July 23; 6:00 Dinner, 7:30 Talk
Presenter: Sam Haywood, Chef-Owner of Fore Street Restaurant in Portland Maine and Best Chef in the Northeast by the James Beard Society in 2007 travels to Vermont to share his vision of the fishing industry; what got us to this over-fished point and what we can do to improve life in the waters.
$35 Dinner; Talk is Free
"Slow Food International and Other Sustainablity Issues"
Fri Aug 13; 6:00 Dinner, 7:30 Talk
Presenter: Jeff Roberts, Author of The Cheese Book and Board Member of Slow Food International
$25 Dinner; Talk is Free
"NOFA and Vermont's Organic Future"
Fri September 10; 6:00 Dinner, 7:30 Talk
Presenter: Jean Hamilton, NOFA-Vermont's Food Security and Marketing Coordinator and also works with Vermont Food Education Every Day (VT FEED). She helps improve consumer accessibility to the delicious food that the farmers of Vermont are growing.
$25 Dinner; Talk is Free