Dinner is at 6pm in the social hall of the North Chapel Unitarian Church in Woodstock (unless otherwise noted) and is $20 for adults, $10 for children

2025 Calendar and Menu

March 18th, 2025 - Irish cabbage salad, traditional shepherds pie with local, grass fed beef and potatoes from our root cellar, and apple crumble for dessert

March 11th, 2025 - Sefton Stallard, former Executive Chef at Blue Ribbon Restaurants in New York City, will be with us. Dinner will be zucchini and bean salad, grilled swordfish with mashed potatoes and peas, and bread pudding for dessert.

March 4, 2025 - CANCELLED

February 25, 2025 - Chef Holly Pierce! Holly is a private chef who has been a supporter of Change the World Kids for many years.  She will be helping us prepare a mixed green salad with lime-cumin vinaigrette; Cuban Mojo Chicken with Chimichurri, cumin and chili black beans;  sweet potato wedges; and a pumpkin gingerbread with maple glaze for dessert.  

February 18th, 2025 - CANCELLED

February 11th, 2025 - We will be serving a winter salad with mixed greens, roasted sweet potato, pomegranate, walnuts and goat cheese; turkey chili with Vermont cheddar and sour cream (vegetarian chili will be available) and homemade apple crisp with apples from our root cellar. 

February 4th, 2025 - Beloved local chef, Ken Woodhead will be preparing spinach salad with cumin and oranges, vegetable biryani with broccoli and coconut sauce and butter cake with blueberries and English custard

January 28th, 2025 - Chef Scarlett McDermott will be preparing spring rolls with peanut sauce, Panang curry with vegetables and chicken, and vanilla ice-cream with caramelized apples from our root cellar.

January 21st, 2025 - Ceasar Salad, Spaghetti and meatballs with homemade marinara, assorted desserts featuring apples from our root cellar

Our Anti Cabin Fever Dinners are weekly community dinners throughout the winter season that offer a regular, positive, social and healthy eating experience for little cost during the cold months. Each Tuesday, from the beginning of January until the first Tuesday in April, a local chef, many from the area's best restaurants, prepares a delicious meal often with our help. The dinners are not only fun, they help with our local food justice efforts and subsidize costs for our annual work trip to Costa Rica in June, to reforest a biological corridor critical to our migratory songbirds and native rainforest species.