Entertainment & Fermentation Tent

Sam Rheaume is a marketer and content creator at Jasper Hill Farm. For over a decade, he’s been working in events and marketing in the specialty food and beverage industry. He got his start organizing pop-up dinners around the country, from Denver to Boston, designing beverage menus and running a team to make one-time restaurants appear. He worked in the wine world for years but jumped ship to cheese five years ago. He has a passion for complex flavors and a drive to illuminate the intense processes that go into making fermented foods outrageously delicious.

Sean Lawson is originally from the New Jersey shore area, where he developed a love of the outdoors at an early age. Family ties brought Sean to Lake Morey in Vermont many summers as a child, where he got “hooked” on the Green Mountains. Sean moved to Vermont in 1988 to pursue studies at the University of Vermont (UVM) and discovered a love of both beer and homebrewing. He graduated in 1992 with a Bachelor’s degree in Ecology and Environmental Studies.

Sean’s post-graduate work focused on Forestry and Outdoor Education, with positions as a Park Naturalist at Vermont’s State Parks, a Program Coordinator for the Vermont Monitoring Cooperative forest health project, a wildlife educator with Keeping Track and research work with the University of Vermont as well as The U.S. Forest Service. In 1996, Sean founded the Naturalist Program at Mad River Glen, an outdoor education program that he still leads today, featuring seasonal and full moon guided snowshoe treks, where he met the love of his life Karen! Sean returned to UVM in 1997 for graduate school and research on Vermont’s high elevation spruce-fir forests, graduating in 1999 with a Master’s degree in Forestry.

In 2008, after much encouragement from family and friends and accolades for the quality of his homebrew, Sean launched Lawson’s Finest Liquids as a hobby-scale side business in a humble outbuilding next to the Lawson’s family house in Warren, VT. Lawson’s Finest quickly became a highly-sought after Vermont craft beer, sparking an expansion in 2011 at the original location, a contract brewing arrangement in 2014 with Two Roads (launching our #1 flagship – Sip of Sunshine IPA) and culminating in the opening of a new production brewery, taproom, and retail store in Waitsfield, VT in October of 2018.

Sean and Karen have two daughters, ages 16 and 20. Sean loves to attend his daughter’s basketball games, skiing, hiking, treks through the woods, live music (especially the VT boys – Phish!), travel with his wife Karen and dining out. Of course, a love of great beer pervades daily life and whenever possible, travels often include collaborations and stops at other breweries.

Eric Hodet is a proud Vermonter and seasoned chef who has been immersed in the culinary world since the age of 13. A graduate of The Culinary Institute of America in Hyde Park, NY, Eric further honed his expertise while studying food, wine, and agriculture across Italy. Upon returning to Vermont, he thrived in diverse culinary environments—from casual comfort food to fine dining and everything in between.

In 2022, Eric’s leadership at Burlington’s Cafe Mamajuana earned the restaurant recognition by the James Beard Foundation as a semifinalist for Best New Restaurant.

With a passion for creativity and a deep love for the culinary arts, Eric embraces the challenges of foodservice with enthusiasm. He thrives on crafting innovative dishes, whether through whole animal utilization or thoughtfully crafted plant-based creations, and remains driven by the endless possibilities that food offers.

Andrew is the head brewer at Good Measure Brewing Co., where he creates small-batch beers rooted in approachability and balance.

Matt Gordon is the founder and head brewer of The Tropic Brewing in Waterbury, Vermont, which specializes in highly balanced, session-style craft beers with lower alcohol content. Prior to opening his brewery, he was the Executive Director of the VT Maple Sugar Makers’ Association.

Stefano brings bold, rustic flavors to Barre with his locally sourced menus at Morse Block Deli and Pearl Street Pizza.

Claire founded Butterfly Bakery, specializing in small-batch, Vermont-grown hot sauces and maple-sweetened baked goods

Named for the Subaru engine — she’s a rally driver, drag racer, and DJ who runs on speed and sound. Rooted in Essex, VT, her musical instincts were shaped by competitive dance and sharpened under two mentor DJs spanning hardstyle, house, disco, and funk. She made her club debut at the Breezeway in Manchester, NH in 2022, and hasn’t let off the gas since — spinning at Einsteins, Arts Riot, and Orlandos, with a residency bringing her sound to the car enthusiast world. Equal parts geek, gamer, and groove — Flat 4 is built differently. Catch her on the Friday night session

New York roots, Vermont made. Ron came up to Burlington for UVM and never left the booth — building out residencies and making a name on the local circuit. A regular Friday night fixture in the Red Room at Red Square. Catch him on the Saturday afternoon session.

You may have recently heard him on the airwaves of Burlington. Now catch him live — resident DJ at Standing Stone Wine Bar and the Monkey House in Winooski, and Velours Nightclub in Montreal, spinning House, Afrobeats, and EDM. Multi-year host and headliner at the Burlington Brewers Festival, serving as weekend-long emcee and closing out the final Saturday session on the decks at 5 PM.

Available for weddings, private events, and corporate functions throughout Vermont and beyond.