Comedian Paul Reiser Takes The Stage Oct 16th — Our Next EVENINGS! Package 18 Aug 2015, 4:15 pm
I’m sure it will come as no surprise to past guests of the Stone Hill Inn in Stowe, Vermont that the two cities that provide the greatest number of our guests are Boston and New York City. And, again, no surprise that both are lauded for their support of and the quality of the performing arts that they provide. In our next production we have a very special talent that was born in New York, has performed many times in both Boston, New York, and has built an excellent reputation as a seriously entertaining, multi-dimensional performer.
We welcome comedian Paul Reiser at the Spruce Peak Performing Arts Center in Stowe, VT on October 16!
The Paul Reiser EVENINGS! package includes:
- Three nights in a Deluxe room with king bed next to a fireplace, a bath with a double Jacuzzi for two next to a fireplace, a shower, six towels and a sink for each of you.
- Gourmet three-course breakfast each morning.
- Two, side-by-side first row box seats at the Spruce Peak Performing Arts center.
- A $50 credit towards dinner either before or after the performance.
Total cost including all taxes is $1,380.00. (Seems like a lot for three nights, but it’s October 16 – peak season. The dinner and tickets are a pass-through cost from us.) Tickets are limited. Haste, please.
In addition to being a nationally known comedian, Paul Reiser is also an actor, television personality, writer, author and musician. His October 16th performance at the beautiful Spruce Peak Performing Arts Center will highlight the funny things about life, love, and relationships. Paul’s Spruce Peak show is part of his nationwide, national tour.
Paul is one of those folks that is blessed with a basket of gifts, and he continues to add to his list of accomplishments. In addition to co-creating and starring in the critically-acclaimed NBC series, Mad About You (1992), which garnered him Emmy, Golden Globe, American Comedy Award and Screen Actors Guild nominations for Best Actor in a Comedy Series, his successes also include his book, “Couplehood”, which sold over two million copies and reached the number one spot on “The New York Times” best-seller list, and “Babyhood”, his follow-up book about the adventures of being a first-time father also made “The New York Times” best-seller list. (IMBd).
Born and raised in New York City, Reiser went to college at the State University of New York at Binghamton, where he majored in Music – Piano and Composition. After developing his stand-up comic skills in the New York clubs, Reiser had a breakout film role in 1982 when he appeared in Diner, a coming-of-age film directed by Barry Levinson. Reiser’s character, Modell, a closet stand-up comedian, effectively brought Reiser’s abilities to the attention of Hollywood.
He followed this success by playing a detective in Beverly Hills Cop (1984), a role he reprised in its sequel, Beverly Hills Cop II (1987). Reiser also had roles in James Cameron’s Aliens (the corrupt Carter Burke); The Marrying Man (1991) and Aliens (1986). (Wikipedia)
Reiser’s TV fame began when he starred as one of two possible fathers of a teenage girl in the TV sitcom My Two Dads (1987–90), and later came to prominence in North America as Paul Buchman in Mad About You (1992–99) in which Helen Hunt co-starred as his on-screen wife. He was also the co-composer of the show’s theme song, “The Final Frontier” (with Don Was), and performed the piano for the theme’s recording. For the show’s final season, Reiser and Hunt received $1 million ($1.4 million today) per episode.
More recently, he starred in two original movies for Showtime – Strange Relations (2001) (aka “Strange Relations”), opposite Julie Walters, and Chazz Palminteri’s Women vs. Men (2002), opposite Joe Mantegna and Christine Lahti. He is ranked 77th on Comedy Central’s 2004 list of the “100 Greatest Stand-ups of All Time”.
This EVENINGS! program with Paul Reiser and wonderful box seats looks to be a delightful evening. Paul, clearly, is a man comfortable being on stage and is blessed with insightful comedic talent wherein he will likely poke at us, give us reason to laugh at ourselves, and persuade us to simply relax and enjoy.
Past EVENINGS! Productions:
November 8, 2014: Itzhak Perlman (sold out)
January 31, 2015: State Ballet Theatre of Russia performs Tchaikovsky’s Swan Lake (sold out)
July 2, 2015: Mary Chapin Carpenter (sold out)
See more Specials & Packages at our luxury Stowe bed and breakfast.
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Scrumptious Parfait :: Easy Breakfast Recipe 28 Jul 2015, 2:50 pm
Parfaits for breakfast? It sounds like it must be sweet. It is, but it’s full of fruit, tastes wonderfully, and it’s a fun, fresh beginning to breakfast.
This recipe combines two different recipes: one for a Zabaglione (from the Bauli Recipe Book); another for curried fruit (from the Much Ado About Food – A Guthrie Theater Cookbook).
First, you must make the curried fruit.
• 2 ¼ cups peach halves, drained
• 2 ¼ cups pear halves, drained
• 2 ¼ cups apricot halves, drained
• 1 ½ cups pineapple chunks
• 1 fresh orange peeled and sectioned
• ¾ cup toasted slivered almonds
• ¼ cup sugar
• ¾ cup brown sugar
• T tsp. curry powder
• Drain fruit and pat dry between paper towels.
• Arrange fruits and nuts in 1 ½ to 2 qt. baking dish.
• Melt butter, brown sugar and curry.
• Mix well and pour over fruit and nuts.
• Bake at 325 degrees for 1 hour.
While the fruit is cooking, make the Zabaglione. (Note the completed Curried Fruit in the background)
• 6 large egg yolks
• 2/3 cup granulated sugar
• 1 cup Prosecco (can be omitted)
• 1 tsp pure vanilla extract
• ¾ cup heavy cream whipped
• 3-4 cups of Panettone (we’ve used extra muffins that are cubed – ½ half inch)
• In a large mixing bowl whisk the egg yolks and sugar until fluffy and pale yellow in color.
• Add the Prosecco and whisk until well blended.
• Transfer the mixture to the top of a double boiler, place over simmering warer and whisk constantly until the mixture is quite thick and heavily coats a spoon.
• Don’t let the mixture come to a boil or the eggs will curdle.
• Immediately transfer to a large mixing bowl and whisk in the vanilla.
• Refrigerate the zabaglione until completely cool.
• Fold in the whipped cream and chill until serving.
• To assemble the parfaits, you will need 6 tall glasses. (We
prefer the ones you see above)
• Spoon about 2 heaping tablespoons of the zabaglione into the bottom of each glass.
• Top with a thick layer of the Panettone cubes, using about ¼ to 1/3 cup
• Add two heaping tablespoons of the curried fruit
• Layer more zabaglione, Pannettone and fruit.
• Finish with one last pour of the zabaglione.
• If you have time (we didn’t) cover with plastic wrap and refrigerate for a couple of hour before serving.
• Also, if you like, top the chilled parfaits with a dollop of whipped cream and a sprinkling of almonds and fresh mint.
Normally, we, at Stone
Hill Inn, have a separate fruit course, fresh baked goods,
yogurt and home-made granola as a starter for breakfast. We used
this dish as a substitute for all of them!
The finished product…we didn’t bother with the whipped cream – it’s already plenty tasty!! (six servings):
Finished product — six servings!
58th Annual Antique Car Show :: Celebrate in Stowe 14 Jul 2015, 11:34 am
You may recall my secret desires as a young lad as expressed in my blog about last year’s 57th Antique Car Show where I confessed a deep attraction towards a 1967 Corvette – a desire that, over the years, seem to give way to financial and emotional maturity, thus never fulfilled. Nonetheless, you have to admit this was a very cool car.
But long before reaching college where the Corvette picture hung
on my wall, there was the 1952 Hudson Hornet. (Hudson who? Who
knows?) A hand-me-down from grandparents who were no longer
driving, this became our unexpected second car. This, it would turn
out, would be the car I would use when taking my first driver’s
Driver’s tests were simple in those days – read the pamphlet, answer the questions – no problem. Eye exam was a waste of time for 16 year-old eyes, and driving a couple of blocks was….well, also a waste of time. However there was one element of the driver’s test that was a bit challenging. The parallel parking test. (Do they still have that?).
How do you parallel park a 3,620 pound, 17.3 feet long, 6 ½ feet wide beast with no power steering? Carefully and with a lot of practice. I knew it would be the toughest part of the test. Despite sweaty palms and an accelerated heart rate, remarkably I passed. Immediately this tank-like vehicle became the taxi for four of us to attend all away basketball games for our high school team. (We won the state championship that year.)
But the Hornet had its peculiarities. About 30% of the time when you stopped at a stop light the car would unexpectedly die. And then it wouldn’t start, despite constant cranking. After several embarassing moments as captain of the Hornet taxi – losing some face with the lads – we diagnosed the problem. The engine wasn’t getting enough air. Thus, we became a veritable pit crew. The lads poured out of the car, one lifted and held the hood, another removed and remained at the ready with the canister on top of the carburetor that contained air filters which probably had become totally dirt, and a third held the butterfly valve in the carburetor 30% open and I cranked the engine again. Success! We could even do this in the time it took for the light to change. Impressive crew.
Such is the zeal with which I approach this 58th annual event in Stowe, VT!
The 58th Stowe Annual Antique Car Show is a perennial favorite in Stowe, Vermont. After 57 years, Stowe has gotten pretty good at capturing some of the most interesting Antique cars from all over the U.S. while making the show quite charming. After a restorative night’s sleep and healthy breakfast at Stone Hill Inn, which this May was among the first to ever be inducted into the Trip Advisor Hall of Fame for performance excellence, you are ready for a full day of Stowe and the Antique car show!
Over 800 antique & classic cars are on display flanked by food concessions, giant automotive Flea Market, and the Car Corral. Stowe, Vermont has hosted the Vermont Automobile Enthusiasts, Inc. Antique and Classic Car Meet for more than 50 years. It is one of the largest and oldest in New England and has become a cherished summer tradition in Stowe. The show will be located on Nichols Field, Route 100, South of Stowe Village. Be sure to book a stay with us at the Stone Hill Inn for your weekend!
Some of the events that take place are:
Vintage Fashion Judging
Flea Market & Car Corral
Automobile Parade Awards Ceremony
Street Dance Saturday night from 7 – 10p
(closed to traffic but the cars will be there!)
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Best Elopement Location in Stowe, VT – Romantic Getaway 29 Jun 2015, 7:55 am
Escape to the best elopement location in Stowe, VT! Of course, we’re biased! But consider…..
1. Soft. Quiet. Undisturbed. ours is a private, winding, tree-canopied road that welcomes you to the Stone Hill Inn. Intimate — with only nine, luxury guest rooms designed specifically for romantic couples. Secluded — surrounded by the unspoiled beauty of Vermont woods on nine acres. Fifty feet above but visible from the mountain Road. (Many in town don’t know we are here.) Isolated — from traffic and town noise.
2. The Stone Hill
gardens help create a magical aura for elopement and small wedding
ceremonies. Vows are often exchanged ten feet from our waterfall
under a Maple canopy with a backdrop painted by hundreds of
blooming perennials and annuals.
3. Your guest room opens onto these gardens. Inside you enjoy all the amenities expected of a luxury room – a King bed next to a fireplace; five pillows, soft sheets, and a sitting area with cozy chairs to watch a complimentary DVD from the Stone Hill Inn library. Double wall construction in each room insures your privacy.
4. Find unexpected opportunities too celebrate life…together among the small nooks throughout the grounds at Stone Hill where you can enjoy each other and the beauty of Vermont.
5. Food! Linda’s celebrated three-course breakfasts are the perfect complement to the perfect elopement. Fresh fruit, baked goods, homemade granola, Greek yogurt and juice. Then either a sweet or savory entre. (An artichoke/goat cheese pie on the left, and a crème brulee French toast on the right.
In an environment of beauty, comfort, and attention to detail, let’s create memories together. Stone Hill Inn. Among the first to be inaugurated into the Trip Advisor Hall of Fame (May 2015), and based upon 2014 customer reviews, Trip Advisor rated Stone Hill Inn the 8th highest rated inn or B&B in the U.S.
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Summer in Stowe – Exciting Festivals & Events! 17 Jun 2015, 9:16 am
B3 Fest: Bikes, Bevs & Beats
FRIDAY, SATURDAY AND SUNDAY June 26, 27, and 28!
A celebration of Vermont Mountain Biking!
Featuring Vermont music, Vermont craft libations (beers, wines, spirits, ciders, root beer), and a celebration of Vermont mountain biking.
This is a town-wide event, with restaurants serving as the venues!
Area bike shops are hosting mountain bike group rides in town for the B3 Fest weekend, which will start and end at participating B3 Fest venues.
B3 Fest Kick-Off Party Friday, 4:30 downtown Stowe Village! Music, food and drink tastings from vendors including Alchemist, Green Mountain Distillers, Trapps Brewery, Crop Brewery, Stowe Cider, Sage Farm Goat Dairy, Mt. Mansfield Creamery and others. Beer, Wine, Spirits, & Cider Promos!
All weekend at Bikes, Bevs & Beats:
- Guided Group Mountain Bike Rides!
- Free Beginner Mountain Bike Lessons!
- 10 different restaurants participating
- Kids Rides + Free Popsicles!
- Pool parties & bouncey houses!
- BBQ’s, races & mini-golf!
Mary Chapin Carpenter: July 2, 2015; 7:00pm
Spruce Peak Performing Arts Center
Stone Hill Inn currently includes the Mary Chapin Carpenter as its latest Evenings! promotion. (Two-night stay, tickets to the concert, and $50 off dinner before or after the show at Phoenix Table and Bar. Click here for our website.) Over the course of her acclaimed career, Mary Chapin Carpenter has recorded 13 albums and sold over 13 million records. With hits like “Passionate Kisses” and “He Thinks He’ll Keep Her,” she has won five Grammy Awards (with 15 nominations,) two CMA awards and was inducted into the Nashville Songwriters Hall of Fame in 2012. Her songs speak to the most personal of life’s details and the most universal. She will perform in Stowe with her trio. Tickets: Prices start at $20. $45 & $55 regular, $65 premium.
Stowe Music in the Meadow:
Open air concerts — bring your own chair! July 5th and July 12th
A long running tradition in Stowe, Vermont, the Music in the Meadow Concert Series is a favourite among both visitors and residents.
Stowe Performing Arts had its first concert in Whisker’s field back in 1976—this perennial summer series eventually became known as the Music in the Meadow concerts.
To audiences’ delight, The Trapp Family Lodge Meadow acts as a natural amphitheatre allowing concert performances to clearly project over the greens. The front half of the meadow is for blankets and low-back chairs and the rest is “picnic-style” on a “first-come, first-served basis”.
July 5th Vermont Symphony Orchestra; 7:30pm
As if a summer’s evening in Vermont weren’t magical enough already…the VSO conjures up a dreamscape of enchantment. Wizards, witches, and trolls, oh my! Our musical sorcery spirits you to Middle Earth—and then safely back to your picnic spread. As always, concerts conclude with the spectacular 1812 Overture, marches, and fireworks. $30 in advance; $35 at the gate.
July 12th A Far Cry
Founded in 2007 by a tightly-knit collective of 17 young professional musicians, Grammy-nominated A Far Cry stands at the forefront of an exciting new generation in classical music. Take a look/listen!
According to The New York Times, the self-conducted orchestra “brims with personality or, better, personalities, many and varied.” A Far Cry was founded in 2007 by a tightly-knit collective of 17 young professional musicians, and since the beginning has fostered those personalities. By expanding the boundaries of orchestral repertoire and experimenting with the ways music is prepared, performed, and experienced, A Far Cry has been embraced throughout the world with hundreds performances coast to coast and across the globe. $30 in advance; $35 at the gate.
Hot Air Balloon Festival. July 10-12, 2015
This 29th annual celebration will include live entertainment, delicious food, a beer and wine garden, hot-air balloon rides priced at $275 per person, plus tax — advanced reservations are recommended. Tethered rides on the hot-air balloons may be available for $10 per person
FRIDAY, JULY 10th
- 4:00 pm: Gates Open
- Children’s Activities Begin
- Food, Beer & Wine Tent Opens
- Gift Shops Open
- Spa Tent Open for Chair Massage & Facials
- 5:00 pm: Live Music Begins
- 7:00 pm: Approximate Time for Sunset Launch!
SATURDAY, JULY 11th
- 6:30 am: Approximate Time for Sunrise Launch
- 4:00 pm: Gates Open
- Food, Beer & Wine Tent Opens
- Gift Shops Open
- Spa Tent; Open for Chair Massage & Facials
- 5:00 pm: Live Music Begins
- 7:00 pm: Approximate Time for Sunset Launch!
SUNDAY, JULY 12th
- 6:30 am: Approximate Time for Sunrise Launch
Mary Chapin Carpenter Concert in Stowe, VT 30 Apr 2015, 8:56 am
Join us for our next Evenings! package July 2 to July 5, 2015, when five time Grammy award winner Mary Chapin Carpenter performs at the new Spruce Peak Performing Arts Center Thursday, July 2, at 7:00pm. This is our third Evenings! package after Itzhak Perlman in November and the State Ballet Theatre of Russia’s performance of Swan Lake in January.
Welcome to our next “Evenings!” Package:
Mary Chapin Carpenter concert; July 2, 2015 7:00pm. Spruce Peak Performing Arts Center and Phoenix Table and Bar!
- Three nights in a Stone Hill Inn Luxury room (King bed with fireplace; bath with double Jacuzzi, fireplace & shower). Corner rooms are available at a premium of $25/night.
- Linda’s three-course breakfast each morning.
- Two tickets to the July 2nd Mary Chapin Carpenter performance at the Spruce Peak Performing Arts Center on Thursday, July 2, 2015 at 7:00pm. Choose among tickets priced at (tax not included): $65, $55, or $45 each.
- A voucher for $50 towards dinner for two at the Phoenix Table and Bar Restaurant either before or after the performance.
To Reserve Call (802) 253-6282.
Total package cost:
- $1178 (includes all taxes) for the $65 seats
- $1157 (includes all taxes) for the $55 seats
- $1135 (includes all taxes) for the $45 seats
Seating is limited, so we recommend booking as soon as possible. Once we purchase your tickets for the performance they are not returnable. You must call us to make these reservations. We shall endeavor to secure your tickets immediately after we gather the necessary information so that we can complete your Evenings! according to your preferences. This package may not be combined with any other offer or promotion.
Over the course of her acclaimed career, Mary Chapin Carpenter has recorded 13 albums and sold over 13 million records. With hits like “Passionate Kisses” and “He Thinks He’ll Keep Her,” she has won five Grammy Awards (with 15 nominations,) two CMA awards and was inducted into the Nashville Songwriters Hall of Fame in 2012. She is the only artist to have won four consecutive Grammy Awards for Best Female Country Vocal Performance, which she received from 1992 to 1995
Excitement and fearless creativity have been common threads throughout Mary Chapin Carpenter’s two-and-a-half-decade recording career, during which she’s sold more than 13 million records and developed a remarkably loyal and devoted international fan base. Stylistically she defies easy categorizing, preferring to blend country, Americana, and soft rock. Her songs speak to the most personal of life’s details and the most universal. She will perform in Stowe with her trio.
Born in Princeton, New Jersey, Carpenter began playing guitar and writing songs early in life, and was playing her songs in D.C. clubs before she was out of her teens. Word of Carpenter’s talents eventually reached Nashville, winning her a deal with Columbia Records, which released her 1987 debut album, Hometown Girl.
Her debut disc set the stage for the success of 1989’s State of the Heart and 1990’s Shooting Straight in the Dark, each of which produced four Top 20 hits, including the Grammy-winning smash “Down at the Twist and Shout.” Those releases were followed by the massive commercial breakthrough of 1992’s Come On Come On, which was certified quadruple platinum and yielded no less than seven charting singles.
More success followed with such albums as the platinum Stones in the Road, A Place in the World, Time* Sex* Love* and Between Here and Gone. Carpenter moved to Rounder/Zoë in time for 2007’s Grammy-nominated The Calling, which was followed by the seasonally themed Come Darkness Come Light: 12 Songs of Christmas, the Grammy- nominated The Age of Miracles and Ashes and Roses.
In January 2014 Ms. Carpenter wrote and released, Songs from the Movie, her debut orchestral recording. Later that month she appeared with the BBC Scottish Symphony Orchestra at the prestigious Celtic Connections Festival in Glasgow to introduce the songs from her new album. Carpenter appeared as a guest with orchestras in the U.S. and the U.K. throughout 2014.
In addition to five Grammy Awards, Mary was named the Country Music Association’s Female Vocalist of the Year in 1992 and 1993 and in 2012 was inducted into the Nashville Songwriters Hall of Fame. Her compositions have also been covered by a diverse assortment of artists including Joan Baez, Wynonna Judd, Cyndi Lauper, Trisha Yearwood, Maura O’Connell, Mary Black and Dianne Reeves and has also collaborated, on record and/or on stage, with the likes of Joan Baez, Shawn Colvin, Dolly Parton, the Indigo Girls and Tony Bennett.
The Stone Hill Inn inaugurated Evenings! as part of the Culture and Art series of Specials and Packages located on our website. Evenings! combines high profile, Stowe performing arts programs with a $50 certificate for dinner at the Phoenix Table & Bar, a contemporary restaurant in Stowe. Hurrah! The performance reputation and intimate mountain venue of the Spruce Peak Performing Arts Center supports hip, contemporary dining of Phoenix Table & Bar with chefs Jack and Josh.
For other Stone Hill Inn Romance, Adventure, or Food packages click here.
The Stowe You Didn’t Know :: Summer in Stowe, VT 17 Apr 2015, 9:24 am
Growing up as a Marylander, my exposure to Alpine skiing was limited to ABC’s Wide World of Sports with Jim McKay. Scarce, however, would be a New England childhood without first hand exposure to Alpine skiing. And the name they invariably associate with the best New England skiing would be Stowe. Even Stone Hill Inn guests who have been neither to Stowe nor Vermont, clearly associate Stowe as best known for skiing. They assume that Winter must be our busiest season.
This is the Stowe that we all know.
So, the vast majority of nearly a million visitors that comes annually to Stowe come in the Winter. Right?
This is the Stowe you didn’t know.
Summer in Stowe, VT is by far the season that receives the most visitors! Eh? Why is that, George?
- Southern New Englanders along with those from PA, NJ, and DC seeking relief from heat and humidity are impressed when a hot day in Stowe is only 89 degrees with much more moderate humidity.
- For a town of only 5,000 permanent residents it has over 50 restaurants and supports dozens of lodging establishments representing a wide degree of sophistication and price.
- Stowe is a strong supporter of the Farm to Table culinary movement and guests often praise the freshness and taste of its food, both at Stone Hill and at the local restaurants.
- As we mentioned in a previous blog, the Stowe area represents one of the most heralded centers for craft beer production in the U.S.
- Unspoiled is the word often associated with Vermont and its 300,000 acres of state-owned forests. Stowe, by itself, has 53,000 acres of beautiful forests for enjoyment via the C.C. Putnam and Mt. Mansfield State Forests.
But most of all, the reason for Stowe’s summer popularity is that it represents a summer full of fun things to do in Stowe, VT. We are familiar with all of them and can make reservations for you before you ever arrive. Some of these include:
- Ballooning – a 45 minute ride gives you a spectacular view of Lake Champlain, the Adirondacks, and Stowe’s nationally known ski area — mountains Mansfield and Spruce.
- Soaring – For what you didn’t see in the balloon, a 20 to 40 minute ride will fill in the gaps!
- We’re members of the Stowe Mountain Bike club and have access to maps and suggestions for how you can enjoy the nearly 70 miles of single track mountain bike trails. In the third annual Vermont Rider’s Choice Awards, Stowe received three of the 11 awards including The Trail with The Most Flow. Stone Hill Inn has hoses for bike cleaning and four garages to secure your bikes for you.
- We’re also members of the Green Mountain Club, keepers of the lauded Long Trail that runs the length of Vermont. We can provide suggestions for easy, moderate, and more difficult hikes/climbs, and we have maps to help you explore and get the most from your experience. If you like, we can arrange for local guides – experts in the area and techniques – to accompany you.
- White water canoeing. Try your hand at a guided Upper Gorge River Challenge in a canoe with Class I and II rapids. It’s a six mile trip through stunning scenery and rock formations on the Winooski River.
- Kayaking and Canoeing by yourself. Most of the local rivers are very tranquil yet offer beautiful views and a sense of peace for two or more hours. Choose the Water & Wine trip to end your brief water excursion at the award winning Boyden winery for a tour and tasting!
- Yes, even in the summer – it’s on wheels! We love the Eden Mills location and its natural beauty, and you’ll love the dogs and this memory-laden adventure.
- Just 15 minutes away from us and you will spend 2.5 to 3.0 hours on eight different ziplines, two bridges, and two easy rappels! Complete fun for all ages.
- Well, you probably figured there would be golf in Stowe, and there is via the Stowe CC (public; a mile from Stone Hill – 6300 yards) and the Vermont CC (about 20 minutes away, longer and tougher). We list them because we like to play golf ourselves!
So that’s a sample of The Stowe You Didn’t Know and all the things to do in Stowe, VT during the summer that has made it more popular than Winter in Stowe!
We look forward to hosting you!
Stowe Wine and Food Classic 2015 31 Mar 2015, 8:17 am
Stowe, with its 50 restaurants, has established an marvelous reputation for culinary performance despite being the home to less than 5,000 permanent residents. Each year for the past 17 years, Stowe hosts a remarkable event that literally showcases Vermont culinary excellence over a three-day festival. The goal of the event is to allow participants to enhance their personal tasting palate. Vermont already claims world class, award winning craft brews, breweries and cheeses of all styles, and it has been a leader in farm-to-table food preparation and dining. Enjoy it all during the Stowe Wine and Food Classic. Plan your getaway to our Stowe bed and breakfast, and take advantage of our great spring special:
Special Package : Spring Pleasure Together
Enjoy 2 nights’ accommodations at Stone Hill Inn, wine tasting, making chocolate, rose petal turndown, late checkout, and more! $789 per couple, a $100 savings for May and June reservations! Read more >
New this year is a Spanish Farm to Table Gala Dinner on Saturday night featuring the wines from Cune Rioja (We were a bit surprised that Linda wasn’t asked to contribute one of her Stone Hill Inn famous breakfast offerings — Crème Brulee French Toast – possibly as one of the desserts for the Gala Dinner! Perhaps, next yearJ)
The Stowe Wine and Food Classic is the annual signature event of Stowe Charities Inc. The proceeds from this year’s event will go towards refurbishing Copley Hospital’s Chemotherapy/Infusion Suites – a facility that provides over 2,000 infusion services annually. Stowe Charities, Inc. is a 501c(3) charitable organization formed in 2008 for the purpose of raising funds for charitable organizations in Vermont. Each year Stowe Charities, Inc. presents its signature fundraising event, the Stowe Wine and Food Classic, which is a one-of-a-kind food and wine experience, taking participants from farm to table and vine to glass. Over the past 17 years the event has raised close to $250,000 for Vermont area charities including this year’s beneficiaries, Copley Hospital and The Vermont Foodbank.
This Year’s Schedule
Friday, June 12, 2015: Blues, Brews, and Food Truck Crews!
- Time: 6pm-9pm
- Price: $10 Entry
- Enjoy unique pairings offered by Phantom Food Truck, The Common Man, B&S Jamaican Cuisine and Vermont Harvest Catering Food Trucks.
- The Dave Keller Band will also be playing for this exciting event!
- Rain or Shine! The event will be held beneath the tent at Trapp Family Lodge.
Saturday, June 13: Spanish Farm-to-Table Gala Dinner and Auction
New this year is the Spanish Farm to Table Gala Dinner on Saturday night featuring the wines from Cune Rioja. Enjoy a spectacular Spanish- themed collaborative five-course dinner from Executive Chef Cody Vasek, and Executive Chef Arnd Sievers. Each course will be paired with spectacular Spanish Cune wines.
- The evening will include a live auction where guests will be able to bid on amazing one-of –a-kind items, ranging from rare wines donated from the cellars of private collectors to large format bottles signed by the winemakers. Vacation getaways, luxurious items and a variety of splendid and unusual “lifestyle” items will also be offered.
- Time: 6:00 pm
- Location: Trapp Family Lodge Meadow Tent
- Price: $165
Sunday, June 14: Grand Tasting
At our most popular event of the weekend is a culinary theater, otherwise known as The Grand Tasting Event. Imagine visiting, tasting, and savoring the wares of winemakers, Vermont craft brewers, and over 30 chefs, restaurants and vendors from around the region.
- Time: 12:00 – 4:00 pm; Price: $60
- Visit with winemakers, Vermont craft brewers, and culinary experts and enjoy world class food selections in the pastoral ambiance of Stowe, Vermont.
- Stroll throughout the Classic to taste more than 100 premium wines, exciting craft brews.
- Sample world-class food selections from renowned New England chefs.
- You’ll also delight in bidding on the splendid offerings at our silent auction of fine and collectible wines, vacation getaways and other great treasures.
- The Starline Rhythm Boys will be playing this year so don’t miss out on this exciting event!
- This year, we will be collecting food donations that will benefit the Lamoille Community Food Share!
At Stone Hill we’ve been to this event in the past and can vouch for the quality of the foods, wines, beers. Food has such importance in Vermont that we’ve just added a new Honeymoon Food Lover Package.
We’re also sensitive to the need to assist our area charities in so many ways; we’re exploring the possibilities for volunteering. We’d love to show you around the event – it’s only a couple of miles from the Stone Hill Inn.
Vermont the Craft Beer Capitol 18 Mar 2015, 2:43 pm
Thirsty? Me too. Let’s have a beer!
Well maybe one or two – not like [younger] days past when the good natured challenge “Have a beer and be somebody” couldn’t be passed up!
Today, like many, I prefer something with a more interesting taste than just a “nice lager.” Fortunately, here in the area surrounding Stowe we are blessed with one of the best locations for high quality beers in America. We have a lot from which to choose!
Six well-known Vermont Breweries To Visit
Below are some of our guests’ favorite breweries in Stowe, VT and northern VT area.
- The Alchemist : Heady Topper; Waterbury, VT; Alas, they are not open to visitors, but you can find their store delivery schedule on their website, so that your wait in line will be less!
- Magic Hat Brewing Company : So. Burlington; Mon-Sat 10am = 7pm; Sun 12pm – 5pm.
- Hill Farmstead Brewery : Greensboro VT; 12pm – 5pm Wed – Sat; closed Sunday – Tuesday.
- Rock Art Brewery : Morrisville VT; 9am – 6pm Mon – Sat. Closed Sunday. Tastings daily until 5:30pm. Tours at 2pm and 4pm.
- Vermont Pub and Brewery : Burlington, VT; Sun-Wed 11;30am – 1 am; Thurs – Sat 11:30am – 2 am.
- Long Trail Brewing and Pub : Bridgewater Corners, VT. Open 10am to 7pm daily. Self-guided tours.
Stowe Brewers Festival 2015!!
Book your room at our luxurious Stowe bed and breakfast as soon as possible for what will likely be a sell-out crowd for the Stowe Brewers Festival 2015. Festival tasting sessions August 14 & 15 and the Townwide Craft Beer Celebration runs August 10 – 16, 2015 in Stowe, Vermont!
Award-Winning Vermont Craft Beer
There are more than 2,700 craft breweries operating in the U.S., however “the best beer town in New England” is Waterbury, VT – nine miles from Stowe. (Boston.com; Sep 2012). Vermont also boasts the number one rated brewer in the world according to RateBeer: Hill Farmstead Brewery about 40 minutes from Stowe in Greensboro, VT. As a state, Vermont has become a craft beer focal point for the US. In 2011 and 2012, the Brewer’s Association ranked Vermont as the state with the greatest number of breweries per capita. Vermont ranks 3rd in craft beer industry output per adult and 4th in the U.S. with beer as a percentage of its state GDP (2.4%).
Apparently one of the reasons for the success of Vermont craft beers is the product itself. Today, as in is found in the coffee, bread and several other food-related segments, tastes have changed. Beer drinkers today demand more authenticity, flavor, and diversity. (Brewers Association).
In 2012, Jeff Baker wrote The Case for the Vermont IPA. In 2013, Gary Dzen of the Boston Globe called the style “East Coast IPAs”, but noted that Vermont “brewers have started something of their own IPA revolution, helping to loosely create the category of ‘East Coast IPAs’. While these beers can be as bitter as their counterparts out west, they’re generally less so, focusing on aromatics and perceived bitterness rather than actual pucker-factor. These brews are heavily dry-hopped and lighter on the palate, forgoing malt sweetness for levity in the quest for balance.” In 2014, Jeff Baker restated his case saying Vermont IPAs are “bright golden and hazy (unfiltered typically) in appearance, soft in mouthfeel, dense with hop flavor and aroma, yet restrained in bitterness allowing for balance to occur between the hops and the malt.” (Wikipedia)
So, Vermont began its claim to worldwide recognition:
- 2005 Greg Noonan, owner of Vermont Pub & Brewery won the Brewers Association Russell Schehrer Award for innovation in craft brewing.
- 2009 Steve Parkes, owner of the American Brewers Guild and Drop-in Brewery won the same award.
- 2011 Hill Farmstead Brewery was named Best New Brewer in the World by RateBeer
- 2012 Heady Topper was Best Beer in Vermont (RateBeer)
- 2012 Lawson’s Finest Liquids’ Double Sunshine earns a perfect rating of 100 on RateBeer.com (produced within 30 minutes of Waterbury)
- 2013 Hill Farmstead Brewery was named Best Brewer in the World (RateBeer)
- 2013 Heady Topper named Best Beer in the World (Beer Advocate)
- 2014 Hill Farmstead and Heady Topper named best in Vermont (RateBeer)
- 2014 Lost Nation Brewery named Best new Brewery in Vermont (RateBeer)
Both John Kimmich (Alchemist – Heady Topper) and Shaun Hill (Hill Farmstead) plan to double production within the next year. Hmmm. (You mean you won’t have to wait in line anymore?) Thirsty for more? Stop by the Prohibition Pig in Waterbury for lunch or dinner, featuring New England’s largest curated selection of craft beers and cocktails – the original site of Heady Topper!
Vermont’s 30 craft breweries:
- 14th Star Brewing
- The Alchemist
- Backacre Beermakers
- Bobcat Cafe and Brewery
- Covered Bridge Craft Brewery
- Crop Bistro and Brewery
- Drop-In Brewing Company
- Fiddlehead Brewing Company
- Foley Brothers Brewing
- Grateful Hands Brewing
- Harpoon Brewery
- Hill Farmstead Brewery
- Kingdom Brewing
- Lawsons Finest
- Long Trail Brewing
- Lost Nation Brewing
- Madison Brewing
- Magic Hat Brewing Company
- McNeills Pub and Brewery
- Northshire Brewery
- Norwich Inn
- Otter Creek Brewing
- Rock Art Brewery
- Switchback Brewing
- Three Needs Brewery
- Trapp Family Lodge
- Trout River Brewing Company
- Whetstone Station
- Vermont Pub and Brewery
- Zero Gravity Craft Brewery
Corned Beef Hash = Trendy Breakfast Recipe! 9 Mar 2015, 4:03 pm
Hash is a dish consisting of diced or chopped meat, potatoes, and spices that are mixed together and then cooked either alone or with other ingredients such as onions. The name is derived from the French verb hacher (to chop). Corned beef hash became especially popular in some countries including in Britain and France during and after World War II as rationing limited the availability of fresh meat.
Although the exact beginnings of corned beef are unknown, it most likely came about when people began preserving meat through salt-curing.
Evidence of its legacy is apparent in numerous cultures, including Ancient Europe and the Middle East. The word corn derives from Old English, and is used to describe any small hard particles or grains. In the case of “corned beef”, the word may refer to the coarse granular salts used to cure the beef. (Wikipedia)
Hash has recently made a comeback as more than just a dish for leftovers or breakfasts of last resort.
High-end restaurants now offer sophisticated hashes and the first cookbook dedicated exclusively to a wide variety of hashes – Hashcapades — was self-published in 2012. (Wikipedia) Evidence for the revival of Hash can be found in almost any city in some very trendy restaurants: Sweet potato hash with crab at the Blue Water Grill in New York. Smoked Salmon Hash at Brix Tavern in Portland, Oregon; Haggis Hash Deluxe in Edinburgh; Roasted Sweet Potato Hash at Julians in Providence; or Smoked Brisket Cornbread Hash at Smoke Restaurant in Dallas. Hashcapades is also a blog.
At Stone Hill Inn we favor a Corned Beef Hash offering whose success results both from the meat selection and the meat preparation. Flavor is key but tender beef is the first priority. We like to start with about a three pound cut of corned beef which is more than enough to feed a full house of guests at breakfast (18 people) when combined with another entrée (e.g., Crème Brulee French Toast) at Stone Hill.
We begin with a recipe from the Williams-Sonoma kitchen library:
Breakfasts & Brunches.
This is a 1997 Weldon Owen Inc. production.
Then we make some changes!!
Ingredients (We’ve doubled the ingredients since they are based on 1.5 pounds of beef and we are using 3 pounds.)
2.5 lb Yukon Gold or other waxy yellow potatoes; unpealed cut
into ½”(12mm) cubes . We actually use more potatoes than this — we
like to have an equal number of potato cubes as we have cubes of
prepared corned beef.
4 tablespoons unsalted butter
2 large mild yellow onion, cut into ½” dice. We also like to add another small yellow onion.
2 green pepper (capsicum); seeded, deribbed and cut into ½” squares. We like to also add on or two yellow peppers.
2/3 cup (160 ml) milk
1 cup (40gm) finely chopped fresh parsley, plus sprigs for garnish
4 tablespoons finely chopped fresh chives
4 tablespoons (2 fl oz -60ml) vegetable oil
The Magic. The preparation of the meat begins with the instructions on the package, but primarily we place the meat in a deep container on the stove and fill with water until the meat is completely covered. We bring this to a boil and then turn down to simmer for about three hours. Then we let the meat sit in the bath until cool, allowing it to continue to absorb flavors from the water. Wrap the meat and put in the refrigerator so it is ready for the final stages of CBH production. Don’t throw away this water – keep covered and you will use it to cook the potatoes in the morning.
Begin. Next morning: retrieve the beef from the fridge, trim off excess fat and begin to cube into ½” dice. Set aside.
Get the potatoes cooking. Place in a large saucepan with lightly
salted cold water to cover. (We like to use the cold water
remaining in the pot that cooked the beef for more flavor– you
won’t need salt). Bring to a boil over high heat; reduce the heat
to medium and simmer, uncovered, until just tender enough to pierce
with a fork. About 5-7 minutes. Do not overcook.
Meanwhile, in a nonstick frying pan over medium heat, melt the butter. Add the onion and bell peppers and sauté until onion is tender-crisp: about 4-5 minutes. Set aside.
Mix. Drain the potatoes and place in a bowl. Add the onion and bell peppers; set the frying pan aside and do not wash. Now add the corned beef, milk, chopped parsley and chives. Toss to mix well, taking care not to mash the potato pieces. Season to taste with salt and ground pepper and toss again. Heat the vegetable oil in the reserved frying pan over medium heat; add the hash mixture and blend. Set aside.
To the Tables! You’re ready to take orders from the guests. Scoop out enough of the hash mixture for one serving and place into a small frying pan with some light vegetable oil. As this begins to warm, prepare the egg(s) that you will place on top of the reheated hash. We like the eggs Sunnyside up for looks and because the broken yolk mixes and adds flavor to the overall hash dish. However, any egg preparation will work. Just before adding the eggs, we like to sprinkle a small amount of freshly shredded sharp cheddar on top of the hash.
How we pitch it. This morning we are serving Corned Beef Hash. We take corned beef and cook it completely covered in water for three hours and then let it cool while still in the water to absorb all the flavors. We place the beef in the fridge overnight and in the morning we trim and cut into small cubes. Then we begin adding all the vegetables until it is a warm, fresh, flavorful mixture! Usually we serve it with one or two eggs right on top of the hash.