about our farm
Caleb Barber and Deirdre Heekin are the proprietors of osteria pane e salute which has received acclaim for its food, wine list, design, and books from such publications as House Beautiful, Bon Appetit, The Boston Globe, Boston Common, ElleDecor, Directions, Food and Wine, Vogue, The New York Times, and Travel and Leisure. Hailed byFood and Wine in their Most Amazing Wine Experiences in America, the restaurant and enoteca (aka wine library) are defined by a landscape-inspired Italian menu and revitalist all-Italian and natural wine list offering traditional regional dishes paired with rare and traditional varietal wines. Supporters of SlowFood and the Vermont Fresh Network, Caleb and Deirdre work with local farmers for ingredients as well as growing their own produce, wine, and cider.
In 2007, they planted their vineyard and orchard la garagista at their property in Barnard, Vermont where they farm for the restaurant. 2011 heralded their first negociant vintage from Vermont grapes grown near Lake Champlain as well as their own orchard’s champagne-method ciders and aperitivi. Currently in their fourth vintage, the wines can be found at the osteria, the farm, Boston, New York, and other locations in Vermont.
about deirdre and caleb
In preparation for his role as head chef of pane e salute, Caleb initially apprenticed with an artisanal baker and in a small trattoria in Tuscany. He has been farming fruits and vegetables for the restaurant for the last six years, including working and developing a passive solar winter green house.
Deirdre, also a freelance writer and essayist with work featured inGastronomica: The Journal of Food and Culture and included in the anthology Best Food Writing, has studied wine and winegrowing all throughout Italy, as well as France and Austria. In 2010, she received a grant from the Vermont Farm Women’s Fund to study biodynamic viticulture in Burgundy at the L’Ecole du Vins and des Terroirs. She continues to study winegrowing in both Italy and France. In 2009, a memoir about wine and spirits and how they led her to start la garagista in collabortation with her husband was released: Libation: A Bitter Alchemy, and together with Caleb, In Late Winter We Ate Pears: A Year of Hunger and Love. She manages the wine program at the restaurant. Together, Caleb and Deirdre have also begun to craft infused brandies and nocino, as well as writing for their blog hungerandlove.blogspot.com. They return each year to Italy for taste, research, and inspiration.