The kitchen at the Wilmington Inn & Tavern is headed by Executive Chef Ismail Samad.  Chef Ismail is a disciple of Charlie Palmer who has extensive experience as a senior chef at the following restaurants:  The Putney Inn, Putney, VT; Luxe Kitchen; Menu Six and; Sasa Matsu all in Cleveland, OH. 
THE KITCHEN
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Chef Ismail Samad
Ismail (pictured above) comes to The Wilmington by way of Cleveland, OH, via the Putney Inn (VT) where he established an amazing network of Vermont farms from whom we procure a preponderance of our food.  Ismail's background, prior to moving to Vermont was as a sous chef for a number of amazing chefs in Cleveland, OH including Marlin Kaplin, Michael Hirschman, and Scott Kim.  In addition, he staged for Charlie Palmer at Aureole, in New York City.  Whether Ismail's hands are in the dough of his scratch made bread, on the phone with the local shepherd, or in the garden planted by him and his kitchen comrades, his goal is to provide a dining experience in which culinary art is reflected on his favorite palate, a plate.  More importantly, he has a lovely wife Vanessa and three beautiful daughters who inspire and support him to constantly perfect his craft.
Crab saladVermont cheese plateBeet ravioliBraised local beefAtlantic charAtlantic CharChar and spaetzelLocal duckLocal beef tenderloinLambLocal meatballsRack of rabbit (Fowl Mountain Farm)Rabbit three ways (Fowl Mountain Farm)RavioliScallop risottoScallops with sweet chiliShrimpLocal Vermont veal chop (free range, male)WalleyeChocolate cake (homemade, of course)Carrot-Mango sorbetCarrot cakeWhite Chocolate Mousse
Chef's "Yummy" Treats