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... ermont Country Store parking lot.</p>]]></content:encoded>
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<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" > <channel> <title>RSS Bed and Breakfast Vermont</title> <link>http://bedbreakfastvermont.com/</link> <description>Bed and Breakfast Vermont</description> <lastBuildDate>Tue, 28 Nov 2023 08:41:02 +0300</lastBuildDate> <language>en</language> <sy:updatePeriod>daily</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <item> <title>Vermont Country Store Restaurant</title> <description>At The Vermont Country Store, Weston, Vermont Satisfy your hunger for home-style comfort foods lovingly prepared with the finest ingredients, including locally sourced meats and cheeses and farm fresh vegetables at our ...</description> <content:encoded><![CDATA[<img src="/img/vermont_country_store_peddles_nostalgia_btvfoodiecom.jpg" alt="Vermont Country Store peddles" align="left" /><p>At The Vermont Country Store, Weston, Vermont Satisfy your hunger for home-style comfort foods lovingly prepared with the finest ingredients, including locally sourced meats and cheeses and farm fresh vegetables at our full-service restaurant and dairy bar. Enjoy a sit-down meal of uncommonly delicious regional favorites in The Bryant House’s charming 1827 eating rooms and tavern. Walk up to the window at Mildred’s Dairy Bar—named after our co-founder Mildred Ellen Orton—for made-to-order grass-fed beef burgers, hot dogs, piping hot french fries, real creemees, and cones, sundaes, and shakes made with Vermont’s own Wilcox ice cream. Dates of Operation: The Bryant House Restaurant, Open 7 Days, year round for lunch. Dinner served June-October. Call for reservations. Closed Easter, Thanksgiving and Christmas. Mildred’s Dairy Bar, Open 7 days, Summer-Fall. Group Policy and Rates: Groups welcome anytime; reservations for The Bryant House required. Ample free motor coach parking in The Vermont Country Store parking lot.</p>]]></content:encoded> <category><![CDATA[Restaurants]]></category> <link>http://bedbreakfastvermont.com/Restaurants/vermont-country-store-restaurant</link> <guid isPermaLink="true">http://bedbreakfastvermont.com/Restaurants/vermont-country-store-restaurant</guid> <pubDate>Tue, 28 Nov 2023 02:41:00 +0000</pubDate> </item> <item> <title>Wayside Inn menu</title> <description>Yes, indeed, Henry Wadsworth Longfellow not only slept here, but he wrote about the Inn and the characters he met during his stay in his "Tales of a Wayside Inn", published in 1863. Longfellow made his home in Cambridge, and came ...</description> <content:encoded><![CDATA[<img src="/img/the_chatham_wayside_inn_the_finest.jpg" alt="Chatham has carefully and" align="left" /><p>Yes, indeed, Henry Wadsworth Longfellow not only slept here, but he wrote about the Inn and the characters he met during his stay in his "Tales of a Wayside Inn", published in 1863. Longfellow made his home in Cambridge, and came to the Inn as it was a popular resort for parties from Harvard College. “When Longfellow published his Tales, this was quite a boon to business, ” said current Innkeeper Steve Pickford. “The Inn has been on this spot for 300 years. We have an enviable history. "Many" notables, including George Washington, passed through here. We are designated as a Massachusetts Historic Landmark and are part of the National Trust for Historic Preservation. We’re also listed on the National Register of Historic Places.” Way back in 1716, a gentleman named David Howe opened a tavern on one of the first mail routes in this country — the Boston Post Road. His business thrived due to his fortunate location — a thoroughfare for coach traffic to and from Boston, Worcester and New York. From that time until 1861, the Howe family owned and operated the Inn — each generation expanding the main building. This was the genesis of the Wayside Inn. From 1923 to 1960, the Inn was part of Henry Ford’s Historic Preservation. Today, it is run as a non-profit historic landmark. The Inn has ten overnight rooms, a post-and-beam colonial-style dining room with wood-burning fireplace that seats 250, private dining, a ballroom and a tent in the garden for weddings. The property has 125 acres, many historic buildings and notably, a white chapel with an imposing steeple — a big draw for brides and grooms. Another big draw for tourists is the quaint stone gristmill, its waterwheel painted bright red. “We grind all our own flours here for use in our bakery, ” Steve Pickford said. Pickford was the chef at Longfellow’s Wayside Inn for 12 years. He left to pursue other opportunities, including hotel/restaurant management with Sheraton and Marriott, and a stint as a center-of-the-plate specialist with Reinhart. He returned to the Inn as food and beverage manager before being named innkeeper. Obviously, Pickford knows his way around a menu, and he knows his demographic. “We cater to traditionalists, for the most part. An older clientele comes in for lunch, and for many of them, this is their main meal of the day. That’s why we include some heartier selections on our lunch menu.” Prime Ribs of Beef, Yankee Pot Roast with whipped potatoes, and Oven-Roasted Breast of Turkey with cornbread-sausage stuffing are favorites. The lunch menu also features oysters, bacon-wrapped scallops, soups, main dish salads and sandwiches. The well-named Nantucket Lunchbox contains a lobster slider and clam chowder. At dinner, Prime Rib is the best-seller. Broiled Boston Scrod, Roast Duckling and Lobster Casserole share billing with seafood and steak options. For dessert, guests are tempted with Deep Dish Apple Pie a la Mode, Baked Indian Pudding (made with cornmeal from the gristmill and molasses) and Pecan Chocolate Chip Bourbon Pie. For a blast from the past, “Old Bar” libations are available, including the Coow Woow, said to be America’s first mixed drink, with rum and ginger brandy; and the Stone Wall, a Revolutionary War favorite made with gin and apple jack.</p>]]></content:encoded> <category><![CDATA[Vermont Inns]]></category> <link>http://bedbreakfastvermont.com/VermontInns/wp-login.php?reauth=1</link> <guid isPermaLink="true">http://bedbreakfastvermont.com/VermontInns/wp-login.php?reauth=1</guid> <pubDate>Wed, 08 Nov 2023 02:36:00 +0000</pubDate> </item> <item> <title>The Rabbit Hill</title> <description>Lower Waterford, VT – The Davies Memorial Library invites the community to a lively afternoon party showcasing outstanding food, beer, spirits, and wine tastings at the Rabbit Hill Inn. This is the major annual fund raising ...</description> <content:encoded><![CDATA[<img src="/img/hop_to_rabbit_hill_in_lower.jpg" alt="Served at the Rabbit Hill" align="left" /><p>Lower Waterford, VT – The Davies Memorial Library invites the community to a lively afternoon party showcasing outstanding food, beer, spirits, and wine tastings at the Rabbit Hill Inn. This is the major annual fund raising event for the historic Davies Memorial Library, which is the last public honor system library in Vermont. “We’re thrilled to be celebrating 12 years of Après Foliage Fest; one of the North Country’s most vibrant events of the season.” said Leslie Mulcahy of Rabbit Hill Inn Enjoy live music by Dan Sherman. Join the bidding in the large silent auction showroom highlighting two Luxury Safari trips to South Africa, A trip to St.Thomas, overnight getaways, tickets to the Cog Railway, dinners for two at many area eateries, a variety of area services, a kindle, and everything from snow plowing to a ton of wood pellets. There is something for everyone. The 12th annual Après Foliage Fest will be held on Sunday, Oct 30th from 3:00 to 6:00 pm. Tickets are $35 and may be reserved in advance by calling the Davies Library at 802-748-4609, the Rabbit Hill Inn at 748-5168, or by email at . Tickets are also available at the door. Payment is by cash, check, or major credit card. Only 175 tickets will be sold to the Fest. Ticket price includes entry to the Fest, unlimited food, beer, spirits, and wine tastings, live music, and registration to the auction. A terrific variety of dishes will be served by Rabbit Hill Inn, Casa Aguilera Trading Post, Bailiwicks, The Beal House, Alburrito’s Mexican Restaurant, and Sugar Hill Inn. Several tasting stations will showcase spirits, wines, and local craft beers provided by Vermont Spirits, Dunc’s Mill rums, Eden Ice Cider, Artesano Meads, local craft brews from Schilling Brew Co, Trapp Lager Brewery, 14th Star Brew Co, featured wines from Farrell Distributing. “This incredible event has become a fall tradition where friends and family gather, folks new to the area meet neighbors. Add great food, spirits, beers and wines, and live music, and you’ve got one fantastic party!” said Leslie Mulcahy of Rabbit Hill Inn . “It’s a casual afternoon party that draws over 150 people from nearby to over an hour away.” “Each year, the event raises the bar with more tasting offerings. And a silent auction showroom that draws a ton of participation. This is one party NOT to be missed!” As one attendee said last year …” This Fest celebrates some of life’s greatest pleasures – fine food, drink, music, and having a good time with friends – while raising funds for a community</p>]]></content:encoded> <category><![CDATA[Bed And Breakfast Vermont]]></category> <link>http://bedbreakfastvermont.com/BedAndBreakfastVermont/the-rabbit-hill</link> <guid isPermaLink="true">http://bedbreakfastvermont.com/BedAndBreakfastVermont/the-rabbit-hill</guid> <pubDate>Thu, 19 Oct 2023 02:36:00 +0000</pubDate> </item> <item> <title>Brattleboro Restaurants</title> <description>DUO RESTAURANT BRATTLEBORO Denver restaurateurs Stephanie Bonin and Keith Arnold did not plan to return to Bonin’s southern Vermont hometown and open a restaurant, but while visiting Brattleboro to attend a wedding with their ...</description> <content:encoded><![CDATA[<img src="/img/comfort_inn_suites_brattleboro_vt.jpg" alt="Comfort Inn & Suites" align="left" /><p>DUO RESTAURANT BRATTLEBORO Denver restaurateurs Stephanie Bonin and Keith Arnold did not plan to return to Bonin’s southern Vermont hometown and open a restaurant, but while visiting Brattleboro to attend a wedding with their two young daughters, “it just felt right, ” Arnold says. The fact that there was space available in the newly renovated, historic Brooks House block downtown where Bonin’s parents had owned a beloved bookstore, sealed the deal. Duo Restaurant, patterned after the couple’s 10-year-old Colorado restaurant of the same name, opened last September and has quickly made itself at home. The airy room manages to feel both rustic and elegant with exposed brick walls, rough-sawn, reclaimed wood floors, and snug, stylishly upholstered booths. A curved bar of rusted steel swoops through the restaurant offering a welcome spot to enjoy a glass of wine, microbrew, or carefully crafted cocktail with the seasonal bowl of mussels, simmered with Vermont hard cider, leeks, and heirloom beans in early spring, or saffron, capers, and preserved lemon as the weather warms up. Guests can see Duo’s farm-inspired food being created in the humming open kitchen at the restaurant’s heart. “All the energy starts there, ” says Bonin. Ingredients and flavors are fresh and lively and presented beautifully on the plate. Late spring and early summer might bring beer-battered pickled radishes served with a chili-spiked aioli or a spring salad of spicy greens, lightly grilled sweet turnips and a shower of ricotta salata. Delicate house-made ricotta gnudi cozy up to spring vegetables accented with lemon and pistachios and cooked-to-order Vermont beef arrives with crusty leek bread pudding and tender asparagus. Fresh housemade sodas like cilantro-lime and strawberry-thyme change with the season. Desserts include sculpted wedges of creamy house-made chocolate semifreddo served over a densely delicious brown butter chocolate cake. DUO RESTAURANT136 Main St., Brattleboro, 802-254-4141, duorestaurants.com. Dinner daily; weekend brunch; Meatless Monday specials; Community Tuesdays with a fixed price, three-course meal served family-style at a communal table. THE BENCH STOWE Named for a Stowe Mountain backcountry ski area favored by those in-the-know, this comfortable, casual new spot requires no insider knowledge to appreciate. Co-owners Chad Fry and Mark Frier met on the mountain and opened The Bench last fall after successfully establishing The Reservoir, a popular craft beer-focused pub in nearby Waterbury. In Stowe, a menu of “wood-fired comfort food” complements a copper draft wall with an ever-changing list of 25 taps (including local root beer and even a couple of wines), plus sought-after cans from The Alchemist, among others. “We like good Vermont-centric food and beer, ” Fry says. “This is what we want to eat and drink.” The restaurant is ski lodge-cozy with wood everywhere — walls, tables, and, yes, benches — as well as stacked to fuel the glowing oven. Lights hang artfully over bike tire rims representing another popular seasonal activity. A day of biking, hiking, leaf-peeping or any manner of snow sports earns you a big plate of top-notch poutine, the French-Canadian favorite, featuring fries smothered in an ale-based gravy with local cheese curds. Other notable appetizers include chicken wings and a generous bowl of roasted mussels in a slurpable herbed tomato broth. The Bench burger is a beauty, loaded with creamy local cheese, pork belly, balsamic onions, and house pickles in a glossy-topped bun. Fire-kissed pizzas include the Rastaman, with local sausage and caramelized onions. For a lighter meal, try the substantial kale Caesar with chunky rye croutons topped with the house-made veggie burger, or salmon tacos with Napa cabbage slaw, roasted corn, and tequila lime vinaigrette. (Both pair very well with the bar’s killer Bloody Mary.) Kids will be tickled by the wood-fired, personal cast iron pan s’more, starring a house-made marshmallow, while all will dig happily into a jar of peanut butter and chocolate mousse trifle with fresh-baked brownies and whipped cream. THE BENCH 492 Mountain Road, Stowe, Vt., 802-253-5100, Open daily from 4 p.m., weekends from 11:30 a.m. WATERWORKS FOOD & DRINK WINOOSKI Just down the hill from Burlington lies the old mill town of Winooski, which has come into its own over the last several years with a buzzing core of restaurants, bars, and cafes. Adding to the momentum is a new incarnation of Waterworks restaurant, a fixture on the dining scene for more than 20 years before it went dark for almost a decade. Located in a historic woolen mill, it reopened late last year thanks to longtime local bar- and restaurant-owner David Abdoo, whose own Lebanese grandparents worked in the mills of Lawrence, Mass. The new Waterworks takes full advantage of the original soaring ceilings, wooden beams, and riverside setting, but the decor and menu reflect a fresh sophistication. In addition to waterview tables, the beautifully lighted space offers couch seating around the large heart pine bar. Creative cocktails include nods to the building’s historical epoch, like a refreshing citrus-spiked Sherry Cobbler, as well as originals such as a house hibiscus margarita. Taps rotate through notable local and global brews with an occasional appearance by Winooski’s own Four Quarters Brewing, dubbed “one of the best little breweries you’ve never heard of” by Food & Wine. Sharing small plates is a fun way to explore the varied menu: maybe fish sliders with crunchy slaw on mini challah buns, steak tartare with house-made vinegar potato chips, and a wood-fired flatbread topped with the winning salty-sweet trio of duck prosciutto, dates, and goat cheese. Seasonal salads might include a composition of green beans and snap peas with roasted fennel, slivered carrots, and pickled red onion topped with feta and cumin vinaigrette. Many main dishes also visit the wood-fired oven, from an artfully presented whole fish to classic roasted half-chicken with feather-light herbed popovers. Indulge in lemon-ricotta cake or crunchy churros with a molten pot of chocolate before taking a post-meal walk along the river path.</p>]]></content:encoded> <category><![CDATA[Brattleboro]]></category> <link>http://bedbreakfastvermont.com/Brattleboro/brattleboro-restaurants</link> <guid isPermaLink="true">http://bedbreakfastvermont.com/Brattleboro/brattleboro-restaurants</guid> <pubDate>Fri, 29 Sep 2023 02:35:00 +0000</pubDate> </item> <item> <title>Jeffersonville Vermont restaurants</title> <description>Chef-Owner John Raphael of Belvidere opened The Family Table in 2010. Raphael undertook a total renovation of the restaurant's interior to provide a warm and inviting atmosphere for patrons. Lunch selections include hearty salads ...</description> <content:encoded><![CDATA[<img src="/img/angelinas_restaurants_18_reviews.jpg" alt="Angelina's Restaurants - 18" align="left" /><p>Chef-Owner John Raphael of Belvidere opened The Family Table in 2010. Raphael undertook a total renovation of the restaurant's interior to provide a warm and inviting atmosphere for patrons. Lunch selections include hearty salads and sandwiches, like Raphael’s signature shaved rib eye with braised portabella mushrooms and caramelized onions. Dinner features appetizers like a blackened shrimp with a mango dipping sauce and entrees like Raphael’s buttermilk fried chicken and his maple and herb brined pork chop with garlic mashed potatoes. Raphael says, “I live and work in this community. I wanted to create a place where locals can come and try different menu items each time while also appealing to someone visiting, just coming off the mountain after a day of skiing or hiking. My food and wine selections are designed to appeal to a wide range of tastes, enjoyed in a comfortable setting.” Chef Raphael is a graduate of Johnson and Wales University and spent over ten years in Rhode Island operating several culinary establishments, including “Destiny Deli”, a gourmet deli he started and ran for several years before moving to Vermont. He has earned several awards including Rhode Island Monthly Magazine’s “Best Sandwiches in Rhode Island” and “Best Bar Food.” Raphael has been the executive chef at various Vermont resorts before opening The Family Table.</p>]]></content:encoded> <category><![CDATA[Restaurants]]></category> <link>http://bedbreakfastvermont.com/Restaurants/jeffersonville-vermont-restaurants</link> <guid isPermaLink="true">http://bedbreakfastvermont.com/Restaurants/jeffersonville-vermont-restaurants</guid> <pubDate>Sat, 09 Sep 2023 02:32:00 +0000</pubDate> </item> <item> <title>Waitsfield VT Bed and Breakfast</title> <description>Our Bed and Breakfast offers eight spacious and clean rooms near Sugarbush and Mad River Glen in the heart of Waitsfield Vermont's Mad River Valley. All of our rooms feature King or Queen beds with luxurious linens and piles of ...</description> <content:encoded><![CDATA[<img src="/img/tucker_hill_inn_a_family_friendly.jpg" alt="The Tucker Hill Inn Pub" align="left" /><p>Our Bed and Breakfast offers eight spacious and clean rooms near Sugarbush and Mad River Glen in the heart of Waitsfield Vermont's Mad River Valley. All of our rooms feature King or Queen beds with luxurious linens and piles of pillows. All guest rooms have individual year round heat controls, seasonal air conditioning, and in-room baths , most with Jacuzzi tubs. Select rooms feature Vermont Castings stoves. Bed and breakfast rates are per room for two people and include a full home made breakfast and afternoon snacks. Complimentary WI-FI available throughout the Inn. Click room details for individual room pricing. As we try to give you the experience of a Home away from Home we do ask guests to remove their wet and or muddy shoes in the Inn, so we welcome everyone to bring their slippers or house shoes so everyone can enjoy the comfort and cleanliness of our Inn !! Note: Holiday Rates apply 7 days per week during the following periods; Warm yourself by Olivia’s Vermont Castings stove before relaxing in your private Jacuzzi tub. Romantic and luxurious, this 2nd floor guestroom also features a King size, canopied four-poster bed. Room details Lose yourself in Stephanie's rice-carved Cherry poster King bed with 18th Century English styling and plush, jewel-toned jacquard & velvet patchwork comforter. Spacious and inviting, this 2nd floor room offers an electric Vermont Castings stove and a private Jacuzzi. Room details Catherine boasts beautiful views of the Sugarbush mountains and our horse pasture from its 2nd floor windows. A King sized bed and Vermont Castings stove will make you want to make this room home… right after a soak in your private Jacuzzi. Room details Decorated in stunning blues and whites mirroring the Vermont sky, Nicole features comfort with flair. A luxurious King bed, 2 high back wing chairs, and private Jacuzzi highlight this unique, 2nd floor room. Room details Bright and airy, Jacqueline offers an oversized Jacuzzi tub for your relaxation after a day of Vermont activities. A mini-suite, the room has a comfortable sitting area with cable television and magnificent views of the Sugarbush mountains and our horse pasture. At the end of the day, sink into this 2nd floor room’s cozy Queen size bed. Room details Soak in the luxury of your private Jacuzzi tub or relax in Caroline’s King antique mahogany sleigh bed. Curl up with a good book or watch the stars dance across the Vermont sky from this 2nd floor guestroom. Guests traveling separately can enjoy extra-long twin beds. Room details Vermont morning sunshine fills this this 1st floor guestroom. Abigail boasts plush, inviting King or extra-long twin beds, with views of the horse pasture and the lush Sugarbush mountains. Room details Private and secluded The Morgan Ashlee is perfect for a romantic Vermont getaway or extended stay. Soak your cares away in the oversized corner Jacuzzi tub. The expansive bathroom also has a separate shower. Kitchenette and living area with sofa, Flatscreen cable tv with DVD, and an electric Vermont Castings Stove. Your private bedroom has a queen bed with views of our Perennial Gardens and tree lined hillside. Room details Room Rates Rates are per room for two adults. Please add 9% Vermont taxes and 4% service fee to room rates. Holiday rates apply 7 days per week in the following periods: 2 night minimum stays for weekends and the Morgan Ashlee Suite. ** Weekend 2 night stays appliy to Friday & Saturday. 2 person maximum occupancy for all rooms. Deposits A deposit of one-night's stay or 50% of the reservation whichever is greater is due at the time the reservation is made. Full payment is due for single-night stays and reservations made within 14 days of arrival date. Cancellations Changes or cancellations received 15 days prior to scheduled arrival are charged a service fee of $25. During foliage and holidays and for groups booking more than 2 rooms, 31-days notice is required. No-shows, early departures and same-day cancellations are charged the full amount of the stay. Cancellations received after the required date will be charged whatever portion of the stay that we are unable to re-book. Check-in & Check-out You may check into your room between 3-7pm. Please let us know if you plan to arrive after 7pm so we can make proper arrangements. Check-out time is 11am. Early check-ins and late check outs are not available without prior approval. Children / Additional Guest All of our rooms have a maximum capacity of 2 guests. Smoking / Damages For the comfort of our guests, we are a non-smoking Inn. A $250.00 fee will be charged to anyone found smoking in the Inn. Registered guests are responsible for any damage to rooms or common areas caused by their guests. Shoe Policy As we try to give all of our guests the feeling of Home we ask guests to remove their wet, snowy, and or muddy shoes upon entering the Inn. Bring your slippers, house shoes, or enjoy the Inn in your stockings if you prefer, we encourage everyone to enjoy and experience the comfort and cleanliness of our Inn!!</p>]]></content:encoded> <category><![CDATA[Bed And Breakfast Vermont]]></category> <link>http://bedbreakfastvermont.com/BedAndBreakfastVermont/waitsfield-vt-bed-and-breakfast</link> <guid isPermaLink="true">http://bedbreakfastvermont.com/BedAndBreakfastVermont/waitsfield-vt-bed-and-breakfast</guid> <pubDate>Sun, 20 Aug 2023 02:31:00 +0000</pubDate> </item> <item> <title>Places to Eat in Brattleboro VT</title> <description>Click to enlarge Even in Vermont, foodies may have heard of a Colorado restaurant called Duo. Executive pastry chef Yasmin Lozada-Hissom is a perennial James Beard Foundation award nominee, and the Huffington Post named Duo one ...</description> <content:encoded><![CDATA[<img src="/img/whetstone_station_restaurant_and_brewery.jpg" alt="Whetstone Station Restaurant" align="left" /><p>Click to enlarge Even in Vermont, foodies may have heard of a Colorado restaurant called Duo. Executive pastry chef Yasmin Lozada-Hissom is a perennial James Beard Foundation award nominee, and the Huffington Post named Duo one of the five best locavore restaurants in Denver. Now Brattleboro will share the wealth. A second Duo is slated to open in the town's historic Brooks House in September. How did that happen? Credit goes to Stephanie Bonin , a Brattleboro native who opened Duo and two other now-sold restaurants in Denver with her husband, Keith Arnold . Bonin says that when the couple's second daughter was born, in 2012, they decided to leave the city. They settled in Dummerston, Vt., last summer and have been running the Denver Duo remotely, traveling to Colorado every 10 to 12 weeks. Damaged by a five-alarm fire in 2011, the now 143-year-old Brooks House needs work before it can house new tenants — including, besides Duo, the Community College of Vermont, Vermont Technical College and independent learning center Oak Meadow. A $23 million effort to rebuild the Brattleboro cornerstone will most likely wrap up in September. Bonin is currently interviewing potential chefs de cuisine to work under Denver-based executive chef Tyler Skrivanek. "He'll write the menu for both places, and the chef we'll hire here will work with him to be able to make it reflect what's growing here, " Bonin explains. She's looking forward to seeing one particular local food group grace the menu. "The fruit that is here in New England is incredible, " says Bonin. "In Colorado we struggle so much to get fruit. That's a really glaring difference between the two." Currently, Bonin and Arnold are starting conversations with local farmers and suppliers to create East Coast counterparts to the relationships they use to stock their Denver restaurant. The goal is to recreate a menu that incorporates 90 percent local produce in season. Since Duo's opening is still months away, menu details will take time to solidify. One thing Bonin knows will be available at the opening is Lozada-Hissom's sticky toffee pudding, a freshly baked cake served with hot rum-toffee sauce, whipped cream and pecans. "It's absurdly delicious, " says Bonin. Alice Levitt Bio: AAN award-winning food writer Alice Levitt is a fan of the exotic, the excellent and automats. She wrote for Seven Days 2007-2015.</p>]]></content:encoded> <category><![CDATA[Brattleboro]]></category> <link>http://bedbreakfastvermont.com/Brattleboro/places-to-eat-in-brattleboro-vt</link> <guid isPermaLink="true">http://bedbreakfastvermont.com/Brattleboro/places-to-eat-in-brattleboro-vt</guid> <pubDate>Mon, 31 Jul 2023 02:31:00 +0000</pubDate> </item> <item> <title>The Essex Resort and Spa Vermont</title> <description>Tennis Camp Our renowned camp program was designed by tennis director Rob Barr and is updated each year. At the Essex, we take an individual approach to our coaching philosophy. Our programs combine technique, strategy, shot ...</description> <content:encoded><![CDATA[<img src="/img/the_essex_resort_spa_pet_policy.jpg" alt="The Essex Resort & Spa Pet" align="left" /><p>Tennis Camp Our renowned camp program was designed by tennis director Rob Barr and is updated each year. At the Essex, we take an individual approach to our coaching philosophy. Our programs combine technique, strategy, shot selection, match psychology and movement, utilizing fast-paced competitive drills in a fun and challenging environment. From beginner to tournament player, we can improve your game. We offer 2-Nights & 5-Nights packages available June 24th-August 31st. Please see below to book your reservations today! Tennis Programs Aside from the camp, we here at The Essex Resort & Spa – Vermont’s Culinary Resort stage a weekly roster of tennis activities and events during the summer season. These include private and group lessons, weekly stroke clinics, junior development, mixed doubles scrambles, and the Essex Pro Challenge, which affords guests the opportunity to play a set against Barr, whose held an ITF world ranking. In addition, there is a weekly pro singles or doubles exhibition, followed by cocktails at the pool. Courts & Fees</p>]]></content:encoded> <category><![CDATA[Burlington]]></category> <link>http://bedbreakfastvermont.com/Burlington/?=PHPB8B5F2A0-3C92-11d3-A3A9-4C7B08C10000</link> <guid isPermaLink="true">http://bedbreakfastvermont.com/Burlington/?=PHPB8B5F2A0-3C92-11d3-A3A9-4C7B08C10000</guid> <pubDate>Tue, 11 Jul 2023 02:31:00 +0000</pubDate> </item> <item> <title>Culinary School in Vermont</title> <description>Click to enlarge Jeb Wallace-Brodeur Rachel Kalinowski, left, and Lauren Layman fill savory mini quiches at NECI in Montpelier "Order fire! Rachel, chef salad, carrot soup. All to-go!" Chef Ryan O'Malley shouts from his command ...</description> <content:encoded><![CDATA[<img src="/img/rawah_guest_ranch_colorado_dude.jpg" alt="Rawah Ranch: A Fly Fisherman's" align="left" /><p>Click to enlarge Jeb Wallace-Brodeur Rachel Kalinowski, left, and Lauren Layman fill savory mini quiches at NECI in Montpelier "Order fire! Rachel, chef salad, carrot soup. All to-go!" Chef Ryan O'Malley shouts from his command post in the kitchens of NECI on Main, a kitchen-turned-classroom for students at the New England Culinary Institute in Montpelier. O'Malley, in a tall white chef's hat, watches closely as his charges — eight or so students in white coats and baggy, black-and-white-checked pants — hustle on the line. One starts in on the "Rachel, " the restaurant's take on a turkey Reuben, by buttering thick slices of bread; another cook fires up an enormous gas range and pulls out a saucepan to warm up the carrot-ginger soup. This, in a nutshell, is what a NECI education has been about for 34 years: not just the theory of cooking but the practice of it. The accredited, for-profit college, which awards associate's and bachelor's degrees as well as professional certificates, puts students to work in the kitchens of actual restaurants with paying customers. Learning to navigate the chaos of a working kitchen is arguably the most important part of a budding chef's education. At NECI, that high-stakes, high-pressure atmosphere extends to the boardroom: Vermont's only culinary institute is struggling to regain its financial footing after many years of roller-coaster returns. "They like to live in the chaos that they create, " says Jason Gingold, a former NECI instructor who now heads Burlington Technical Center's culinary program. "For some companies, that works. For some places, that doesn't." It's been a hard few years for the storied institution, which supporters credit with jumpstarting Vermont's now-thriving culinary scene. Not surprisingly, rumors are flying. "NECI's going under, and they're closing": That's one doomsday scenario that Jessica Raia-Long, a NECI alumna who now sits on the board, knows is percolating among foodies. Variations on that theme were echoed by numerous former faculty members, administrators and students, but not for attribution. Such gossip does "nothing but drive us, " says Richard Flies, the board chair and acting president while NECI's 73-year-old president and cofounder Francis Voigt, a two-time cancer survivor, recovers from radiation treatment at a Vermont rehabilitation facility. NECI isn't in "panic mode, " Flies insists. But the news isn't all good, either, he acknowledges. Vermont's sole culinary school is an institution looking at big changes in its immediate future — changes necessitated in large part by a shrinking enrollment, aging leadership and precarious finances. Among foodies, NECI has a top-notch reputation. Alumni range from high-profile celebrity chefs such as Alton Brown to highly regarded local restaurateurs including the chef-owners of Mirabelles Café and the Perfect Wife, the head chef at Barre's up-and-coming Cornerstone Pub & Kitchen, and the executive chef at the Basin Harbor Club. Eight NECI alumni were among this year's James Beard finalists, and the school boasts four French master chefs on faculty — more than any other culinary school in the country. Charismatic executive chef Jean-Louis Gerin came on board a year ago; Gerin's accolades range from a silver toque from the Maîtres Cuisiniers de France to a win on the Food Network competition "Chopped." But the school is up against some tough trends. Enrollment is down from the high-water mark of nearly 800 students 15 years ago to fewer than 300 this year. To be "comfortable, " Flies says, NECI needs to enroll between 350 and 370. Cash flow is a concern, too, particularly during periods of the year — now until next fall — when fewer students join the ranks. As students have dwindled, the staff has shrunk, from more than 400 a decade ago to 140 today. The latest round of layoffs happened just last month, when NECI fired more employees — "under eight, " says Flies. On the bright side: NECI's payroll still runs between million and million, Flies says, and the school generates $2 to $3 million each year in rooms and meals taxes. New satellite programs will potentially drive up more revenue and, year-to-date, the school is in the black. But the numbers aren't what they used to be. Today NECI grosses between $12 million and $14 million annually, which is about half what it once was. Flies and his colleagues aren't giving up. He predicts, "We're going to get this back." click to enlarge Jennie Creech Four Profit The entrepreneurs who cooked up the vision of a culinary school in Vermont weren't cooks themselves: Voigt and John Dranow met in the 1970s at Goddard College, where Voigt was then dean of summer programs and Dranow started the school's summer writing program. Their wives, Ellen Bryant Voigt and Louise Glück, respectively, were both poets teaching in the graduate writing program at Goddard, a school known for its alternative approach. Dranow and Voigt decided they wanted to go into business together, so they searched for a promising idea and landed on the plan to open a culinary school in 1978. Both took out second mortgages and chipped in $10, 000; their wives later invested $5, 000 each.</p>]]></content:encoded> <category><![CDATA[Vermont Inns]]></category> <link>http://bedbreakfastvermont.com/VermontInns/culinary-school-in-vermont</link> <guid isPermaLink="true">http://bedbreakfastvermont.com/VermontInns/culinary-school-in-vermont</guid> <pubDate>Wed, 21 Jun 2023 02:26:00 +0000</pubDate> </item> <item> <title>Contemporary Bed and Breakfast</title> <description>Highcliffe Contemporary Bed &amp; Breakfast has been nominated into the prestigious Muddy Stilettos Awards 2016 for the Best Boutique Stay in Cornwall! Muddy Stilettos is all about quality and curation, so to win a Muddy ...</description> <content:encoded><![CDATA[<img src="/img/top_10_luxurious_bbs_bedandbreakfastcom.jpg" alt="Inn on Lake Granbury" align="left" /><p>Highcliffe Contemporary Bed & Breakfast has been nominated into the prestigious Muddy Stilettos Awards 2016 for the Best Boutique Stay in Cornwall! Muddy Stilettos is all about quality and curation, so to win a Muddy Stilettos Award is a real achievement. We have been voted into the first round by our customers. Nominations to secure a position in the second round ends AT MIDNIGHT TONIGHT! Succes in the first round leaves each of the top 5 businesses in each category appearing in LIVE voting on the website between 7 – 14 June. So Highciffe’s success is quite rightly, all up to the public vote. Voting is FREE and takes literally a few seconds. Click the ‘VOTE NOW’ button below. Enter your email, name and postcode. Vote for Highcliffe B&B in the ‘Best Boutique Stays’ category. The ‘Best Boutique Stays’ category is a vote for a small hotel, self catering property or B&B with superior service, style and smiles with less than 25 rooms. So if you think Highcliffe B&B offers just that, please click and vote. You can also vote for other Falmouth businesses such as ‘Destination Pub’ & ‘Best Restaurant’. How cool if a handful of Falmouth businesses topped the vote charts!</p>]]></content:encoded> <category><![CDATA[Bed And Breakfast Vermont]]></category> <link>http://bedbreakfastvermont.com/BedAndBreakfastVermont/wp-login.php?action=lostpassword</link> <guid isPermaLink="true">http://bedbreakfastvermont.com/BedAndBreakfastVermont/wp-login.php?action=lostpassword</guid> <pubDate>Thu, 01 Jun 2023 02:22:00 +0000</pubDate> </item> </channel></rss>If you would like to create a banner that links to this page (i.e. this validation result), do the following:
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