Photo by H.B. Wilcox Photography www.hbrookephoto.com
Photo by H.B. Wilcox Photography, www.hbrookephoto.com

My name is Julia Clancy and I’m a private chef based in Vermont. As a chef, I strive to create a culinary community; my goal is to share the way I love to cook while developing close relationships to the farmers, artisans, and clients who support what I do. To learn more about me and what I offer, please browse my website or contact me directly here. I look forward to hearing from you.

*Sample pop-ups:

SUNDAY, DECEMBER 4th: Pranzi in Fattoria at Agricola Farm (Panton, VT)

To learn more about my events with Agricola Farm, please check out the links for past Pranzi, Dinner Club and Farm to Grill pop-ups under “Sample Menus” and “Agricola Farm Series.”

(Menu provided below)

SUNDAYNOVEMBER 13th: Booze Brunch at Stonecutter Spirits (Middlebury, VT). 

Join Sas, Sivan, Martha and me for a lazy, boozy brunch in the distillery tasting room. $25 gets you three courses, your first cocktail and bottomless glasses Northern Bayou cold brew.

(Menu provided below)


November 13th, 2016

#26 Breakfast Sandwich:

Cheddar Eggs, Greens and Red Chile Mayo on a Sourdough Parker House Roll


Red Slaw with Walnuts and Warm Bacon Dressing


Farmer’s Cheese Plate and fixings:

Baked Camembrie with Almonds, Homemade Ricotta, Blue

Preserved Apricots with Rosemary, Orange and Black Pepper Honey

Spiced Quince

 Pickled Leeks

 Sourdough Cheez-Its


 Rye and Apple Tart


Veg: Pedalbarrow Farm, Quill Hill Farm, Elmer Farm

Fruit, Herbs: Windfall Orchard, my garden

Eggs: MoSe Farm

Dairy: Monument Farms, Vermont Creamery, Blue Ledge Farm, Jasper Hill Farm

Pantry: Middlebury Natural Foods Co-op


(December 2016)


Homemade Bread

Zucchini in Agrodolce

Duck Pate with Agricola Maple, Pork Pate with Coriander and Sage

Farmstead Cheese Plate with Spiced Plum Conserva and Warm Apricots with Black Pepper Honey, Orange Peel, and Rosemary


Borlotti Beans with Orange, Fennel, and Hazelnut Breadcrumbs

Bitter Greens Salad with Apple-Cardamom Dressing


Pumpkin Tagliatelle with Porcini and Walnuts


Pork Duo: Coffee-rubbed Ham Hock, Braised Smoked Pork Cheeks with Cider, Cipollini and Bay Leaves

Potatoes Cacio e Pepe


Wine Poached Pears with Mascarpone Cream


Rosemary-Apricot Shrub or BYOB


Pork, Duck, Eggs, Sheep’s Milk, Maple Syrup, Barlotti Beans, Greens: Agricola Farm

Vermont Cheeses: Fairy Tale Farm, Blue Ledge Farm

Produce/Pantry: Elmer Farm, Foggy Meadow Farm, Lewis Creek Farm, Happy Valley Orchard, Middlebury Natural Foods Co-op, personal garden boxes


2674 Jersey Street

Panton, VT 05491