A Taste of Ski Vermont: Culinary Delights
Sarah Neith, firstname.lastname@example.org
The Vermont landscape is spotted with quintessential farms, and it’s our connection to this landscape that sets us apart as a culinary destination. Vermont is home to some of the best dairy and produce in the country, and nothing fulfills a hungry skier better than a meal made of locally raised meats combined with artisanal cheeses, and sides of local vegetables –all topped off with a pint of locally brewed beer.
Let us help you get a taste of Vermont by suggesting some of our resorts finest dining establishments, as well as some recipes to try at home.
FINE DINING, VERMONT STYLE:
Trapp Family Lodge
Executive Chef Kim Lambrechts
“I believe in simplicity as far as cooking methods & using the freshest ingredients possible. I feel that there are a lot of Chef’s out there that are trying too hard when cooking should be fun, simple but yet elegant and flavorful.”
The Main Dining Room: European Dining with Vermont Charm
Wake to a bounteous Vermont country breakfast. In the evenings, sit back and relax with gourmet cuisine. Reservations are recommended for Dinner.
The Lounge: For Lighter Fare in a Casual Setting
The Lounge offers a sampling of our Vermont and Austrian specialties as well as American favorites. Our intimate lounge is a great spot to enjoy the fine musical talents of jazz pianist John Cassel Thursday through Monday nights.
The DeliBakery & Brewery
Freshly prepared baked goods, soups, salads, sandwiches, and Biergarten fare, including our Austrian Lagers.
Chef Gerry Nooney
Gerry Nooney was born and raised in the northwestern corner of Connecticut, the youngest of six children. At an early age his Hungarian grandmother instilled a love of home and cooking that has not diminished. Nooney studied for five years under the guidance of Austrian chef and restaurateur Franz Schober in New Preston, Connecticut and learned classic European cuisine. Gerry and his wife moved to the Mad River Valley in 1986. He owned and operated a successful Valley restaurant from 1994 to 2005. At that time, he began teaching at New England Culinary Institute.
In 2007, Gerry’s love of local food coalesced with his love for skiing to become Executive Chef for Sugarbush Resort. In 2009, Gerry’s chowder recipe using all Vermont ingredients was selected as the Ski Vermont Farmhouse Chowder. Later that year, Gerry was awarded the Vermont Chamber of Commerce’s 2009 Vermont Chef of the Year. In 2011, Gerry took on the Food and Beverage Director role at Sugarbush to add to his responsibilities as Executive Chef.
Fashioned after a 19th-century Vermont round barn with 6,000 square feet and 45 foot vaulted ceilings, Timbers’ offers diners an experience like no other. Timbers’ upscale menu features dry-aged steaks, fresh seafood, and local artisanal cheeses. In summer, Timbers’ chefs craft dishes using produce straight from Sugarbush’s own localvore gardens just steps from the kitchen.
Castlerock Pub is the perfect place to take a break during a day of skiing and warm up with Sugarbush Executive Chef Gerry Nooney acclaimed Ski Vemont Farmhouse Chowder. Featuring a great vibe and good people Castlerock’s better-than-bar-food menu features locally produced Neill Farm Burgers, Hungarian Goulash, and Spaetzel and Cheese with Vermont Pork.
Ride the Lincoln Limo to the top of Gadd Peak for a candle-lit gourmet feast in Allyn’s Lodge. Hearty meal includes appetizers, entree, wine, and coffee with a heavy emphasis on local foods. Following the dinner, guests have the option to ski down under the moonlight taking in the commanding views, or ride in the cat back to the base. (Ski-down option dependent upon conditions.)
Stratton’s Executive Chef Kristen Matuscik is a lover of nature, an advocate of organic, local, and natural foods and a passionate chef. “I think that culinary expression should be an incorporation of where you live, what you believe and the heritage you bring with you,” says Matuscik. Her plan to use more organic and local food suppliers ensures that this winter will bring exciting new options. “I am proud to live in southern Vermont and proud of the flavors that come from our local farmers. I hope that passion comes through in the foods I prepare.”
Dining at Stratton has an array of options for every appetite from classic American to sushi. Catch the best views at Grizzly’s, where a menu of sharable apps and ski-day favorites mingles with local Vermont beers and après entertainment. Just steps from the slopes, the Stratton Village boasts a gourmet deli, The Sushi Bar, Mulligans Tavern and fine dining at Luna Bistro and Verdé. Enjoy a pie with local flair at the Organic Pizza Company, or grab a quick slice at Double Diamond. Fresh, convenient lunches at Cob’s Market and Mid-Mountain and Sun Bowl keep you on the hill longer. www.stratton.com
Stowe Mountain Resort
Stowe Mountain Lodge and Chef Josh Berry
Stowe Mountain Lodge, a Destination Hotels & Resorts property, continues to celebrate their farm-to-table principles with the appointment of Executive Chef Josh Berry to lead their award-winning culinary team.
Chef Berry is a loyal advocate of the farm-to-table dining concept that prevails through all of the lodge’s food and beverage outlets and complements the local area’s vast source of artisan food and ingredients Dedicated to sourcing the freshest products in New England, Chef Berry has created relationships with local farmers, while also saturating the menu with dishes that are uniquely Vermont, as seen from his recent visit to Stowe Mountain Lodge’s exclusive maple sugar purveyor during sugaring season, in Stowe Mountain Lodge’s newest video series with Chef Berry titled, “From the Kitchen.”
Solstice, Stowe Mountain Lodge’s award-winning signature restaurant, features inventive artisan cuisine in a relaxed yet elegant environment. Boasting floor-to-ceiling windows that overlook Spruce Peak, with décor by renowned husband and wife team Shackleton Thomas, Solstice reflects the natural elements of the luxurious alpine lodge. Items appearing on the Solstice menu include signature dishes such as Vermont Ricotta Gnocchi, Lobster Pot Pie, Char Siu Pork Shoulder and the chef’s extensive selection of local Vermont artisan cheeses.
Smugglers’ Notch Resort
Smugglers’ Notch Resort offers a wide range of dining choices in the Resort Village and at the Base Lodge on Madonna Mountain. Fine dining at The Hearth & Candle showcases local products from cheeses to fresh vegetables in an innovative seasonal menu and has an adults-only dining room in addition to casual seating for families. The Hearth also caters the weekly Snowshoe Adventure Dinner, transporting delicious entrees such as salmon with tarragon cream sauce and pork loin with apple white wine glaze to the warming cabin on Sterling summit for a weekly dinner by candlelight. The Mountain Grille in the resort Village incorporates Vermont products into its menu, showcasing specialty food producers such as Grafton Cheese and Vermont Smoke & Cure meats. The Vermont wine and beer samplers highlight three specialties by local breweries or wineries and are popular choices as après beverages in the Grille and the Pub. Ice cream lovers flock to the Ben & Jerry’s Scoop Shop at Smugglers’ to savor cones, shakes and sundaes. For quick meal options, visitors can select from the Base Lodge cafeteria or a deli and pizzeria in the Resort Village.
Okemo Mountain Resort
Chef Scot Emerson
Okemo Mountain Resort Executive Chef Scot Emerson graduated in the top of his class from The Culinary Institute of America. He worked with the Culinary Olympic Team at the Greenbrier Resort, and he has cooked for royalty from around the world.
“I believe in quality,” says Chef Scot. “I am always looking for quality food to work with. Because there are so many farmers and food produces right in my own back yard, I usually start right there. Not only are we neighbors and friends, but we are partners. We all push each other to become better at what we do. I enjoy combining indigenous with imported ingredients to create a flavorful journey for our guests. Food should evolve as you eat. It should grow and change with every bite. I like to give taste buds a reason to live and rejoice.”
Okemo Mountain Resort offers 13 culinary options across the Resort. The most notable are the Jackson Gore Inn’s Coleman Brook Tavern, Epic and Siena.
Coleman Brook Tavern is a family favorite for its Tavern S’mores – a build-your-own-treat served with a tabletop campfire and skewers for achieving toasted-marshmallow perfection. Coleman Brook Tavern’s Wine Room offers a unique enclave for adult diners and the restaurant is the recipient of the Wine Spectator Best of Award of Excellence.
EPIC is Okemo’s eclectic, whimsical and sophisticated lunch spot, located in the Solitude base area.
Named for Italy’s famous Palio di Siena horse race, Jackson Gore’s Siena is no dark horse when it comes to stone-baked pizzas, fresh salads and pasta.
Mad River Glen
The Basebox Lodge
Great home-style food and the famous Mad River conviviality are the hallmarks of the Mad River Glen ski experience. The Basebox Lodge is the hub of activity on the mountain, there you'll find two great dining options. The cafeteria is famous for our burgers; the meat comes up each day from Mehuron's Market downtown, and they're always hand-made and cooked to order. The cafeteria also serves up the usual favorites along with surprises like a salad bar and even a yogurt bar in the mornings. The Basebox is also home to Gen. Stark's Pub which offers a full bar and table service.
Mount Snow Resort
1900’ Burger is not your typical burger joint; it’s above the rest. Serving hand pattied, Certified Black Angus Beef burgers with local gourmet toppings, fresh bread and hand-cut fries along with a variety of grilled cheese sandwiches (far from just cheese and bread), this place is not to be missed.
Harriman’s Farm to Table has gone from really good to great with the new concept that brings high quality, fresh local ingredients from the farm to your table. The new menu is sure to impress and the casual fine dining atmosphere will keep you coming back for more.
Go Fish sushi is Mount Snow’s newest food and beverage offering featuring super fresh sushi located right in the Main Base Lodge. Grab your favorite roll, trade your ski poles for a pair of chop sticks and enjoy.
Black Line Brew Pub with Chef Jennifer Cayer Garvey
Chef Jennifer Cayer Garvey of Magic Mountain’s Black Line Brew Pub is a native Vermonter with a rich background in creating food that seems more like a work of art, than it does something you’d eat. Raised on a small family farm in Barnard, VT, the idea of farm to table cooking was a way of life for her before it became a culinary trend. From the time that most tots are experimenting with reading their first words, Jennifer was transforming food with culinary genius that simply can not be taught.
Her extensive background, always staying true to her Vermont roots, includes Executive Chef at the Windham Hill Inn in Townsend, VT as well as at the Inn at Weston. Her experience extends to being a private chef, owning and operating her own catering business (Strong Roots Catering and Chef Services), as well as being both a vendor (specializing in long rise sourdough bread and other VT made edibles) and a member of the board of directors for the Chester, VT Farmers Market.
What is clear to every person who takes a bite of one of Jennifer’s dishes, is that creating extraordinary food is Jennifer’s passion - and for good reason. You will not soon forget a meal made by her skilled hands. She brings a touch of Vermont’s homemade goodness to Magic Mountain. Despite what you might expect when you sit down to eat a well deserved meal after a morning on the slopes, Jennifer remains committed to creating real food with real ingredients. What you will have with a mouthful of one of her dishes is a true VT experience from a true VT chef.
Killington Resort and Pico Mountain
Greg Lang, Executive Chef of Killington Resort
A native Vermonter and a graduate of New England Culinary Institute, Greg brings over 23 years of culinary experience to the Killington Resorts culinary program. At an early age, Lang appreciated the vast resources of New England and has focused on regional cuisine with emphasis on using local ingredients to create rich and flavorful combinations with a bright colorful eye appeal.
As the Executive Chef of Killington Resort, Lang’s focus is on creating a culinary program that will enhance our guests’ experience in every bite they take at the Grand Hotel’s Ovations Restaurant and Rendezvous Bar as well as Killington’s Ledgewood Yurt weddings and conferences. Lang’s contributes his success by recognizing diversity in food and introducing new creations to our guests.
When you’ve been serving steaks for as long as we have, quality comes naturally. Enjoy 10 different cuts and sizes, including our succulent filet mignon and the local favorite, prime rib. We also serve a Maine lobster and sashimi grade ahi tuna coated and seared rare with togarashi. Both are fresh from the sea and cooked with the same tender loving care as our famous steaks.
Ledgewood Yurt, Killington Resort
Indulge in a five-course fine dining adventure in the heart of the Green Mountains at the Killington Ledgewood Yurt. Our executive chef’s innovative menu features local ingredients and signature prime cuts of meat charred to perfection accompanied by heavenly sides and dessert. A sleigh ride under the stars and hand-crafted décor paired with light music is a recipe for an exceptional dining experience.
Last Run Lounge, Pico Mountain
Open Thursday through Monday and daily during peak periods, this authentic ski lodge pub located on the top level of Pico Lodge features a cozy fireplace and a wood-timbered ceiling. Lunch offerings include signature delis sandwiches, soups, salads and chef-inspired specials.
The Tamarack Grill and Bear Den Lounge
One of 10 Vermont Green Restaurants in the Green Mountain State voted in by the Vermont Business Environmental Partnership, The Tamarack Grill offers a casual dining experience in a magnificent setting at the base of Burke Mountain. Warm surroundings, friendly staff and a picturesque setting combine to create an ideal atmosphere in which to enjoy good food in the company of good friends. Both winter and summer menus include Vermont-made products from various local vendors and farmer’s markets to offer the absolute freshest and organic meals possible.
Every Wednesday night skiers and non-skiers flock to the Bear Den Lounge to get a taste of Robert’s famous gourmet pizzas. A local favorite, the Heart of Goat, is made with pesto, artichoke hearts, bacon, spinach, and goat cheese, all on specialty ale pizza dough. Or, visit Tamarack Grill on any given night, and there’s one thing that you’ll notice on everyone’s table, Bleu Chips. The signature appetizer of the Tamarack Grill is made of house made potato chips smothered in Bleu Cheese. Simple, yet sinfully delicious!
The Wild Boar Tavern
The Wild Boar Tavern, located on the 3rd floor of Bromley’s base lodge, has amazing Vermont views with a family friendly dining room. Stop by for some skiing, enjoy some food and try one of the 16 beers on tap! Be sure to join us for the Bromley winter music series, with great live bands every Saturday after Christmas and every day during President’s Week!
Trapp Family Lodge
Trapp Family Lodge Lager Braised Beef Short Ribs
Ingredients (serves 2)
2 each 8 oz. boneless beef short rib
1/4 cup of minced celery
1/4 cup of minced carrot
1/4 cup of minced shallot
2 sprig of thyme
1 cup beef stock
1 bay leaf
2 garlic cloves
2 sliced of sourdough bread
3 tbsp. of Dijon mustard
5 cups of Trapp Lager Dunkel Lager ( or dark beer)
2 tbsp. of butter
1 tbsp. of olive oil
Salt & Pepper to taste
1. Place a sauté pan on high heat, add the olive oil
2. Season the meat with Salt & Pepper, sear the short ribs on all side until golden brown
3. Add 1 tbsp. of butter and add the carrots, celery and shallot & garlic, stir for few minutes until the vegetables are caramelized.
4. Pour the beer & beef stock onto the pan, turn the heat down to medium and let it reduce slowly by ¼, add the bay leaf and thyme
5. Spread the Dijon mustard on the 2 slices.
6. Place the bread (mustard facing down) to cover the short ribs and liquid. Wrap the dish with aluminum foil.
7. Place the dish in a 275 degrees pre heated oven for about 4 ½ hours or until the meat is tender ( use a toothpick)
8. Remove the meat from the pan; remove the sprig of thyme & bay leaf.
9. Pour the rest into a blender and blend it until obtaining a smooth sauce (you may have to use a little water or stock if the sauce is too thick.)
10. Re heat the short ribs in the sauce and serve it hot over parsnip puree or potato puree, Brussels sprouts are a great vegetable to accompany this dish
11. Served it with a cold Dunkel Trapp Lager
Ski Vermont Farmhouse Potato Chowder (serves 4-6)
1 qt chicken stock
¾ cup Vermont cider
12 oz Vermont potato
2 Tablespoon vegetable oil
1 small Spanish onion, small dice
2 stalks celery small diced
1 teaspoon smoked paprika
1 link hot Italian sausage
1 teaspoon whole leaf dried marjoram
1 teaspoon whole leaf dried basil
1 teaspoon kosher salt
Fresh ground black pepper, to taste
½ cup heavy cream
½ lb Vermont potatoes large dice
Simmer peeled potato in chicken stock and cider until very tender. Puree in blender. Slow roast hot Italian sausage until cooked through. Chill, pulse in food processor. Not too fine. Add sausage to pureed soup mixture. Sweat onion and celery in vegetable oil until translucent. Add smoked paprika and cook additional 3 minutes stirring often. Add vegetable paprika mixture to pureed soup. Add cream to soup mixture. Simmer large dice potato in salted water until tender. Drain and rinse under cold water. Add to soup mixture. Add marjoram, basil, salt and pepper to soup. Bring soup back to simmer.
Portuguese Kale Soup - Serves 12 Served at Bentley’s Restaurant
1 pound Chorizo Sausage
1 pound red potato, diced
1 cup yellow onion, diced
1 cup red, yellow and orange pepper, diced
¼ cup chopped garlic
½ pound fresh kale, about 12-15 medium sized leaves
1 15oz. can kidney beans
1 15oz. can diced tomato
1 6oz can tomato juice
3 Quarts Chicken Stock
2-3oz Olive Oil
1. Cook sausage in oven, when cooled, slice into ½ in. thick half moons.
2 . Dice Onions, Peppers, and Potato, chop Garlic and prepare kale by removing the thick stalk form the center of each leaf and then finely julienning.
3. Heat oil in a large stock pot, at least one gallon size.
4. Sauté onion, pepper and garlic for 5 minutes or until 75% done
5. Add thinly sliced kale, sauté 2-3 more minutes to wilt.
6. Add previously cooked sausage.
7. Open 1 can each kidney beans, diced tomato, and tomato juice, add to soup.
8. Add chicken stock and diced potato.
9. Simmer for 15-20 minutes or until potatoes are fork tender.
Adjust Seasonings as necessary and serve.
Okemo Mountain Resort
Baked Vermont Farmstead Lillé
From the northern reaches of France comes the origin of Vermont Farmstead’s Coulommiers-style cheese (South Woodstock, Vt.), a thicker ancestor to Brie. Take a one-pound wheel of Lillé cheese and spoon liberally, Fox Meadow Farm’s maple pumpkin butter (Mount Holly, Vt.) on top. Mix an egg in a bowl. Lay out puff pastry on a lightly floured surface and gently roll until it is about half as thick as when you started. Place cheese on the pastry, butter side up. Lightly brush the exposed pastry with the egg. Bring together the edges of the pastry so that they overlap. Remove any excess pastry. Lightly brush the outside of the pastry with the egg and bake at 375 degrees for about 10 to 15 minutes or until the pastry is golden brown. Serve warm or room temperature with some Heaven Scent Bakery potato baguette (Springfield, Vt.) and fresh fruit. Great for cocktail parties of just sitting by the fire.
Smokey Maple Hot Wings
1/2 Cup Dark Brown Sugar
1 can chipotle in adobo
1 cup maple syrup
2 tbl smoked maple syrup
1 tbl garlic
Salt and pepper
Seasoned Par baked chicken wings
In food processor fit with chopping blade place 1 can chipotle, garlic and salt and pepper. Pulse to break up chilis. Add some water to the can of chipotles to get all the goodness out of the can. Add water to processor. Blend again. Add brown sugar, blend. With processor running slowly add in the maple and smoked maple. Puree until smooth. Drop your par cooked wings into a 350 degree fryer. Fry until crispy. Toss in sauce and serve with blue cheese dressing or ranch and a side of crunchy veggies. Enjoy!
Crispy Sea Bass with Pickled Watermelon
7 oz. sea bass
2 oz. toasted cous cous, pre-cooked
2 oz. corn relish, see recipe below
4 pear tomatoes, halved
1 oz. fresh spinach
1 oz. vegetable stock
1 Tablespoon shallot butter
1 oz. pickled watermelon rind
1 pinch upland cress
Leaving the skin on the fish, season both sides with salt and white pepper. Pan sear at a very high heat with the skin side up. Once the fish is golden brown, turn over and finish cooking on the skin side, turning the heat down to medium so not to burn. Using a separate pan, heat the corn relish and cous cous with the vegetable stock then add the tomatoes and spinach and season. Finish with the shallot butter and melting it in. Place the cous cous in the center of a large bowl. Using a small sauté pan reduce the white wine and stock, once reduced turn off the heat and whisk in the shallot butter. Pour around the cous cous and remove the ring. Set the sea bass on top of the cous cous, pile the watermelon rind on top, and garnished with the cress.
Jay Peak Resort
Buffalo Chicken Mac’n’Cheese
Want to be guaranteed to be fueled up for an afternoon of skiing? Load up on Jay Peak’s Buffalo Chicken Mac’n’Cheese: 1lb of macaroni, 1 onion, 2 stalks of celery, 3.5 cups of pulled chicken meat, .25 stick of unsalted butter, 2.5 cloves of garlic (chopped), .75 cup of Frank’s Red Hot Sauce, .25 lb of AP flour, 2.5 cups of half and half, .75 pound of cheddar cheese, 1 cup of crumbled blue cheese, 1 tsp of dry mustard, and 2 cups of shredded pepperjack cheese. Sauté the onion and celery in a little oil, add garlic, chicken and hot sauce. Make a roux with the butter, flour and mustard. Whisk half & half into the roux. Bring slowly to a simmer and add chicken mixture to the half & half. Add pepperjack, cheddar and blue cheese. Fold in macaroni and pour into 2” pan. Bake at 350F for 20 minutes until bubbly. Top with buttered Panko breadcrumbs and crumbled blue cheese.
Salmon Club Yields 4 servings
¼ lb of Bacon, cooked
1 lb of Salmon cut into 4oz portions
4 each Croissants
3 each Roma Tomatoes, sliced about ¼ inch thick
12oz Spring mix, washed and set to dry
1 small Red Onion, sliced about ¼ inch thick
8oz of Zesty Aioli
To make Zesty Aioli:
2 cups of Mayo
1 cup of Chili Sauce
1 ½ cup of Minced Pickled Red Chili Peppers
½ cup of Tomato Puree
Add to taste Salt, Paprika, Garlic, Parsley, and Chili Powder
Mix in a small bowl and set aside.
Place four 4 oz portions of Salmon on preheated grill, cook on each side for about 4 minutes, and place Croissants & Bacon in oven for 2-3 minutes to lightly toast/warm. Flip Salmon and pull Croissants & Bacon from oven. Open the Croissant and place on the bottom: 3oz of Spring Mix, place Salmon on Spring Mix, add 3 strips of Bacon, 3 slices of Roma Tomatoes, 1 slice of Red Onion and drizzle on Zesty Aioli, place top of Croissant.
Photo courtesy of Killington Resort (Ledgewood Yurt)
We want to be your tour guide! Ski Vermont offers individual media tours of our member resorts.
Contact email@example.com for more information.