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Wrenegade Sports, LLC
50 Robinson Parkway
Burlington, VT 05401

50 Robinson Parkway
Burlington, VT, 05401
United States

518.662.0211

Gourmet farm to table cycling event series featuring aid stations on local farms. Inspired by the Italian gran fondo bicycle ride.

News Blog

 

 

Official Farm to Fork Fondo Wine by Atwater Estate Vineyards

Tyler Wren

We're excited to announce the official 2017 Farm to Fork Fondo series wine, debuting exclusively this weekend at our Finger Lakes event June 24-25. 

Our host venue Atwater Estate Vineyards has created three custom blends specially for our inauguaral Finger Lakes event. 

  • Cabernet Franc
  • Chardonnay
  • Dry Riesling

Bottles and wine samples will be available on-site at Atwater Estate for the event. 

Atwater Estate will also host our pre-ride Meet the Farmers Dinner on June 24, catered by farm-to-table specialists Serendipity Catering. "Atwater is honored to host the first Farm to Fork Fondo to be held in the picturesque Finger Lakes Region," says Ted Marks, Owner of Atwater Estate Vineyards. "This is a natural fit for us as we work closely with local craftsman, farmers and artists in our endeavors. To be part of an event that introduces new people to our region and highlights the heart of what we are in this unique way is extremely exciting."

Finger Lakes Featured Farm: Lively Run Dairy

Ben Demars

Riders at Farm to Fork Fondo – Finger Lakes will meet the Messmer family at Gran Fondo mile 64 and Medio mile 25 to sample chèvre cheesecake made with Lively Run Dairy’s homemade goat cheese.

Lively Run Dairy is one of the longest operating commercial goat dairies in the country, beginning production in New York in 1982 and pioneering goat cheese in the American marketplace. The farm is well known for its handmade, small batches of French-style chèvre.  The current owners of Lively Run, the Messmer family, took over operations in 1995, after Steve Messmer was discharged from military service and brought his family back from Europe.

The entire Messmer family and Lively Run staff work to continue the mission of bringing healthy, sustainable, and delicious cheese reminiscent of the cheese they enjoyed while living in Germany and France to the growing Finger Lakes region. The traditional cheesemaking process and the affection for the goats make Lively Run Dairy truly unique.

Learn about the rest of our Finger Lakes featured farms on our Finger Lakes Event Page.

Lively Run Dairy Farm and Creamery 5.jpg

2017 Cookie Cutter Finisher Prizes by Anne Clark Cookie Cutters!

Ben Demars

The Farm to Fondo series opted for something a little more practical than a medal for finishers this year. Instead, we're awarding chicken shaped cookie cutters. Wear it with pride around your neck or keep it handy in the kitchen; we want to help you to continue your love of good food after the ride ends.

The cookie cutter finisher prizes are made by Ann Clarke Cookie Cutters, a family owned company located in Southern Vermont that just so happens to be the largest manufacturer of cookie cutters in America. All of their cookie cutters are made in the USA with quality metals from American mills. They’ve create a chicken cookie cutter custom made to match our logo. Every finisher at each of our events will receive a cookie cutter finisher prize along with a “Farm to Fork Carrot Cake Cookie with Greek Frozen Yogurt Frosting” recipe developed in conjunction with Maple Hill Creamery, Colavita, and Wrenegade Sports.

 Check out the recipe below and register to one of our events to grab your cookie cutter finisher prize at the finish line!

 

Ingredients:

Cookies:

2 ¼ cups whole wheat flour

1 cup coconut sugar sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon sea salt

1 ½ teaspoons cinnamon

¼ teaspoon nutmeg

1/2 cup unsweetened shredded flake coconut

2 eggs, beaten

1/3 cup Colavita Premium Selection Extra Virgin Olive Oil

½ cup crushed pineapple, drained

1 cup grated carrots

1/2 cup chopped pecans, optional

Greek Yogurt Frosting:

2 cups Maple Hill Creamery Plain Whole Milk Greek Yogurt

½ cup powdered sugar

Directions:

For the Cookies:

1. In a medium mixing bowl, combine the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut. Mix to combine.

2. In a second medium mixing bowl, whisk the eggs and Colavita Premium Selection Extra Virgin Olive Oil together. Mix in the crushed pineapple, grated carrots, and nuts if using.

3. Bit by bit, add the dry ingredients into the wet ingredients. Mix to combine.

4. Wrap the dough in plastic wrap and place in the refrigerator for about 1-2 hours.

5. Meanwhile, prepare the Greek Yogurt Frosting (recipe below).

6. Once the dough has cooled, generously sprinkle a cutting board and the dough with flour. Cover the dough with parchment paper or plastic wrap and roll out the dough on the cutting board. Place the covered rolled-out dough (still on the cutting board) in the freezer for 1-2 hours.

7. Remove the dough from the freezer and preheat the oven to 350 °F.

8. Use a cookie cutter to form your cookies. Place the cookies on a prepared cookie sheet and place in the oven for 12-14 minutes.

9. Allow the cookies to cool completely before topping with Greek Yogurt Frosting.

For the Greek Yogurt Frosting:

1. In a medium bowl, using an electric mixer or whisk, mix the Maple Hill Creamery Plain Whole Milk Greek Yogurt and powdered sugar.

2. Place in the fridge for 1-2 hours before frosting the cookies.

Eat, enjoy, repeat!

 


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