WOODBELLY
WOOD-FIRED NOURISHMENT
WOOD-FIRED NOURISHMENT
We bring a selection of the best seasonal ingredients, and deliver a variety of pies that range from comforting classic combos to the creative and complex. Our farm-grown organic salad changes with the seasons. In the summer months, expect nasturtiums and blue borage blossoms to enhance the salad bowl. Later in the harvest, the greens may be dotted with roasted beets, toasted pumpkin seeds, and winter squash.
Classic three cheese and/or Margherita (seasonal)
Kale, goat cheese, caramelized onion, pumpkin
Bacon, cow cheese, blue potato, garlic, arugula
Sausage, red onions or fennel, seasonal greens or bell peppers
Seasonal pesto, baby greens, oven-roasted tomatoes, fresh mozzarella
Seasonal fruit includes apples, strawberries, blueberries and peaches!
Pulled pork or beef, braised greens, scallions, herb and garlic cow cheese
Gluten-free and celiac menu options are available.
Want to get creative? In addition to pizza and salad, we offer a variety of appetizers, entrées and desserts. We will work with you to craft an event that showcases your culinary desires. With or without our ovens on site, we are happy to customize appetizers, entrées, and desserts to your taste. Our relationships with farmers guide customized seasonal menus for any budget. How better to make use of Vermont's many small farms, artisan cheese makers, and other fine food producers?
Combined with our unique bar selections, we are prepared to handle your food and beverage needs from setup to breakdown. Our event teams can even provide some "day-of" management for circumstances where a dedicated wedding planner hasn't been hired.
Please contact us to consult about appetizer service at your event or a more expanded service showcasing our ovens and the delicious produce of the Northeast.
Setup, linen rental, rental coordination
Passed and stationary appetizers and action stations
Beverage service
Pizza, wood-fired pork, beef, chicken, duck, and more
Elegant edible centerpiece salads
Buffet or family style service
Individual desserts including sundae bar options
S'mores over the coals at the end of the night
Busing, cleanup, and breakdown
Vermont Creamery chèvre, Cabot cheddar, Bayley-Hazen blue cheese, Thistle Hill Tarentaise, Sweet Rowen Creamery Storm, prosciutto, fennel salami, spicy salami, Elmore Mountain bread, pickled fiddleheads, mustard, apple chutney, herbed butter
pesto, tomato sauce, caramelized onions and ricotta cream sauce
local pork sausage, bacon, pepperoni and/or braised chicken
chèvre, cheddar, blue cheese, fresh mozzarella, parmesan
ramps, garlic, potatoes, spinach, kale, tomatoes, peppers, eggplant, shiitake mushrooms, chives, seasonal fruit
herb vinaigrette, shaved carrot, radish, toasted sunflower seeds
Ice cream bar with compote, caramel sauce, chocolate sauce, and nuts
seasonal vegetables with dip and/or garlic aioli
selection of local cheeses to fit your taste, served with Elmore Mountain bread
thinly sliced cured meat, pate, plus pickles, condiments
vinegar or lacto pickles with Sage Hill chèvre or your choice of spreadable cheese on thinly sliced rye toasts
slices of vine-ripened tomato, topped with herb pesto and bloomy-rind cheese, sprinkled with coarse salt, and drizzled with estate olive oil and vinegar
Snug Valley, Galusha Hill or Maple Wind Farm Pork braised and pulled on rustic rolls with house made pickle relish.
Other options available
shots of warm or chilled seasonal soup selections
selections vary by season. can be substituted for an entrée
selection of seasonal battered vegetables (shittake mushrooms are a favorite), panelle (a chickpea dough), arancini, or other selections made in consultation with you
raised on our farm or neighboring farms, brought to you from a smoker, our oven or over the open flame, these free-range options feature unparalleled flavor
vegetarian and vegan options also available
your choice of bulgur or rice, with feta, parsley, and lemon juice
potatoes tossed with homemade smoked paprika mayonnaise and additional seasonal garnishes
a farm-fresh take on the classic—local shelling beans (and fresh beans, in season), tossed with herbs and a light herb vinaigrette
(better with bacon if that's your thing)
choose galette, crumble, or crisp
sundae bar available as well
homemade marshmallow, premium chocolate, and graham crackers!
homemade with fresh squeezed juice
Our food philosophy revolves around wholesome ingredients that nourish the people who grow them, the land they draw from, and the friends who eat them. We see food as medicine and as a powerful tool for health and wellness both in body and mind. We use traditional techniques whenever possible. We mix by hand in a traditional dough trough inspired by French paysanne miller-bakers and pre-industrial New Jersey pizza shops.
Our pizza aims for transcendence. We embrace wild and natural cultures, again, beginning in the dough. Our sourdough starter has been maintained for years and has acclimated to our current kitchen from its distant origins. Fermented over the course of two da ...
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"Worker cooperatives are values-driven businesses that put worker and community benefit at the core of their purpose. In contrast to traditional companies, worker members at worker cooperatives participate in the profits, oversight, and often management of the enterprise using democratic practices. The model has proven to be an effective tool for creating and maintaining sustainable, dignified jobs; generating wealth; improving the quality of life of workers; and promoting community and local economic development, particularly for people who lack access to business ownership or sustainable work options." -- US Federation of Worker Owned Cooperatives
Woodbelly becam ...
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During the winter, Woodbelly and Caledonia began talks about what a wood-fired pizza offering could look like at their new riverside distillery on Barre St (technically Gin Lane) in Montpelier. That reality is about to come to fruition and every day we see greater progress. We will have more news to share in the weeks ahead. If you want to stay up to date on what's happening, just check back in or sign up for our email newsletter for the latest.
READ MOREFor a little over a week, I ate as much pizza in as many different environments and styles as my companions and my belly would tolerate.
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