Friday, October 23, 2015

Today's ride on the foodie-go-round (Vermont edition)


• The Woods Lodge is back as a restaurant destination. Four years after suffering extensive damage from Tropical Storm Irene, the business has reopened its dining room and tavern. Owners Lisa and Jonathan Burr, who created the complex on the grounds of the former Camp Wihakowi they bought in 2005, are beginning with Thursday and Friday dinner service from 5:30 to 9 p.m. Next up will be Sunday brunch, although no date has yet been set for it. The lodge is located in Central Vermont, about five minutes from Montpelier, at 900 Bull Run Road, Northfield. Phone: 877-966-3588.


The Trapp Family Lodge Wine Cellar has a series of wine tastings on the schedule. The first is this Saturday, featuring California red blends, followed by Australian red blends on Wednesday and Argentinian Cabernet Sauvignons on Saturday, October 31. Admission for each is $20 per person. The lodge is located at 700 Trapp Hill Road in Stowe. Phone: 800-826-7000.


• The 7th annual Autumn Wine & Food Fest is scheduled for 11 a.m. to 5 p.m. Saturday, November 7, at the Shelburne Vineyard. The event is a benefit for the Chittenden County Emergency Food Shelf. Admission is free with the donation of a non-perishable food item. There will be a raffle to benefit the food shelf. Wine tastings and specialty food sampling are free. The winery is located at 6308 Shelburne Road in Shelburne. Phone: 802-985-8222.


• Most people love comfort food. Pair it up with wine and you have something special. So, that's the plan from chef de cuisine Jake Hurm for the next monthly special dinner at the Red Clover Inn, 7 Woodward Road in Mendon, near Killington. Reservations, priced at $80 per person, may be made by calling 802-775-2290. The menu: (1st course) cheese puffs, Parmesan, truffles, sriracha ketchup, paired with Roscato Dolce Red, a sweet red non-vintage wine from Trento, Italy; (2nd course) Maine clams steamed vin ermouth, garlic, parsley, paired with Moonlite, Chardonnay, Vermentino, a 2014 Italian Pinot Grigio; (3rd course) Cavendish quail, buttermilk fried, marinated cabbage, johnny cake, red pepper jelly, paired with a 2014 Portillo, Malbec from Argentina; (4th course) Shepherd's pie of lamb, root vegetables, celeriac potato purée, with a 2013 Lander Jenkins Cabernet Sauvignon from California; (5th course) apple pie made with local apples and whipped cream, paired with a 2013 Rhiannon Petite Syrah from California.

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