Destination Vermont October November 2011 by Wind Ridge Publishing

VERMONT

Destination

October / November 2011

Burlington International Airport

Eat, Sleep, Play, the Vermont Way

TSA’s Travel tips

2009 & 2010 Best Landscaping Awarded by the Home Builders & Remodelers Association of Northern Vermont

Before you go... • Visit www.tsa.gov for all the latest security policies. • Pack liquids/gels in your checked baggage. For a short trip you are permitted to carry on one quart-size, clear plastic, zip-top bag holding 3 ounce or smaller containers of liquids or gels. Limited to one bag per traveler. • Medications and breast milk/baby formula are allowed in reasonable quantities exceeding 3 ounces and are not required to be in a zip-top bag. These items must be declared to a security officer at the checkpoint. • All footwear must be removed for x-ray screening. Wearing footwear that can be easily removed is helpful. • Pack valuables such as jewelry, cash and electronics, as well as fragile items, in your carry-on luggage. • Avoid wearing accessories that contain metal, which will set off the metal detector. • Put all undeveloped film in your carry-on bag. Checked baggage screening equipment may damage film. • If carrying a firearm, please check with your airline for appropriate procedures.

When you arrive... • Take your 3-1-1 bag out of your carry-on luggage and place separately in bin. • Declare all permitted liquid exceptions to a security officer in front of the checkpoint. • Take your laptop and video cameras with cassettes out of their cases for screening. • Remove your footwear and outer coat, suit coat, jacket, or blazer to place in the bin for X-ray. • Place the following items in your carry-on before entering the screening checkpoint: cell phones and personal data assistants, keys, loose change, jewelry and large metal items. For questions visit www.tsa.gov or e-mail the TSA Contact Center at TSA-ContactCenter@dhs.gov.

802.434.3500 www.landshapes.net 2 www.destinationvermont.com

tsa’s Key Travel Tip: 3-1-1 to speed screening!

airport essentials Burlington International Airport (BTV) burlingtonintlairport.com Airport Administration (802) 863-2874 Domestic Airlines Carrier Telephone Web site

Continental Delta JetBlue United US Airways

(800) 525-0280 (800) 221-1212 (800) 538-2583 (800) 241-6522 (800) 428-4322

continental.com delta.com jetblue.com ual.com usair.com

Bus Service Greyhound (800) 231-2222 greyhound.com Air Charter Companies Heritage Flight (800) 782-0773 flyheritage.com Atlantic Aviation (802) 657-3100 atlanticaviation.com Emergency 911 Airport Police (802) 658-7663 Restaurant One Flight Up (802) 862-6410 Gift Shop Hudson News (802) 862-6950 VT Chamber of Commerce (802) 223-3443 vtchamber.com

vermont is open for business. Visit

www.VermontVacation.com for the latest information on road conditions and Vermont attractions.

October / November 2011 Destination Vermont 3

Welcome / Bienvenue

Welcome

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Come see our spectacular views!

at Burlington International Airport

862-6410 Restaurant Opens: 6 am Daily Airfare Café opens: 5 am Daily 4 www.destinationvermont.com

elcome to the Burlington International Airport; we are happy that you chose to fly from BTV. Business and leisure travelers alike appreciate BTV’s friendliness, excellent on-schedule record, and direct flights to many major cities. Located adjacent to Burlington Vermont, BTV is also just ten minutes from Lake Champlain and is easily accessible to the many hotels and fine restaurants in the area. In addition, it is also an hour from five world-class mountain resorts. While you are at the airport, we hope you will visit our observation tower that is one of our early air traffic control sites. There you will enjoy a great view of aircraft operations with the beautiful Green Mountains in the background while listening to real-time communications between our current ATC tower and the aircraft coming and going. The observation tower is located on the second floor of the terminal and is open from 9 am to 5 pm, seven days a week. Whether you are coming or going from the Burlington International, we hope your experience here is an enjoyable part of your trip.

ienvenue à l’aéroport international de Burlington, nous sommes heureux que vous ayez choisi BTV comme aéroport. Les passagers en voyage d’affaire et de plaisir apprécient tous la gentillesse du personnel, ses records de vols quittant à l’heure ainsi que le choix de vols directs vers plusieurs villes importantes des États-Unis. À proximité de la ville de Burlington, BTV est situé à quelques minutes du Lac Champlain ainsi que des restaurants et hôtels de première classe. En plus, on retrouve les centres de villégiature en montagnes à moins d’une heure de route. Pendant votre temps à l’aéroport, nous espérons que vous prendrez un moment pour visiter la tour d’observation qui est un des premiers centres de contrôleurs aériens. Tout en écoutant les communications de notre tour d’opérations, vous pourrez observer les opérations aériennes, et admirer la vue des montagnes vertes à l’arrière-plan. La tour d’observation se trouve au 2e étage du terminal et est ouverte de 9h00 à 17h00, sept jours semaine. Que vous quittiez l’aéroport ou vous y revenez, nous espérons que votre expérience sera un des moments mémorables de votre voyage.

Destination

VERMONT October & November 2011

contents

features

College Street Beat

Vermont Tabletops

The Burlington Earth Clock

More than the Mountains are Green

departments

8 - 13

Calendar of Events October / November 2011

26 - 29 Fabulous Fare

Shanty On The Shore The Ice House Restaurant

October / November 2011 Destination Vermont 5

Destination

VERMONT

Shelburne FarmS Open Daily, year-rOunD  Walking Trails  Welcome Center & Farm Store Open MiD-May, 2012  Property Tours  Special Events  Children’s Farmyard  Cheesemaking Demonstrations  The inn at Shelburne FarMS Dining & accommodations

Shelburne Farms

Farmhouse Cheddar

and-made from the raw milk of our purebred Brown Swiss Cows, starter culture, rennet and salt.

he perfect holiday gift – the ideal reminder of a visit to Vermont – a delicious addition to your holiday entertaining.

6-Month  1-Year  2-Year  Smoked  Clothbound 

2010 American Cheese Society ORDER for the HOLIDAYS! award winner  www.shelburnefarms.org  Call 802-985-8686  Visit our Welcome Center & Farm Store

1611 Harbor Road  Shelburne VT 05482 802-985-8686  www.shelburnefarms.org

Wind Ridge Publishing Destination VERMONT magazine

VERMONT

Destination

BURLINGTON INTERNATIONAL AIRPORT

VERMONT

Destination

VERMONT

Destination

August / September 2011

BURLINGTON INTERNATIONAL AIRPORT

February / March 2011

BURLINGTON INTERNATIONAL AIRPORT

Destination Vermont is published six times per year, and is associated with the Burlington International Airport. It is produced and published by Wind Ridge Publishing, Inc. of Shelburne, Vermont. Destination Vermont is dedicated to informing and entertaining the thousands of people who travel through Vermont’s largest airport each year. Please direct all inquiries to: PO Box 752, Shelburne, VT 05482 (802) 985-3091 kathy@windridgepublishing.com Publisher Holly Johnson Editor Kathy Howard

Design Laurie Thomas Greg Forber

April / May 2011

BURLINGTON INTERNATIONAL AIRPORT

Dec 2010 / Jan 2011

October / November 2011

Advertising Sales Chelsea Hopper Cheryl Bodette

Publishers of

Destination

Official Magazine of the Burlington International Airport

Contributing Writers Lin Stone Rowan Beck Molly Hart Chelsea Hopper Cover Photo

Swing Into Spring

courtesy of Molly Stone

A Winter Wonderlandd

Eat, Sleep, Play, the Vermont Way

The Ultimate Winter Getaway

| TO ADVERTISE | advertising@ windridgepublishing.com (802)985-3091 6 www.destinationvermont.com

Printed by Dartmouth Printing Co.

TSA’s Travel tips

while you wait... crossword

ACROSS

1. Collect 6. R&R hot spot 9. Summit location 13. Like Babe Ruth the pitcher, e.g. 14. Broadcasting medium 15. Gauntlet 16. Pirate Black_____ 17. Start of a golf hole 18. Senior 19. Medium’s seance state 21. *”Sex and the City” locale 23. ___ capita 24. Gun shot sound 25. Flat-muzzled little dog 28. Belonging to you 30. Uncivilized person 35. Affirm solemnly 37. Show of appreciation 39. Trickeries 40. “____ of thumb” 41. Iron+nickel 43. They’re on Freddy’s street 44. Relating to ilium 46. Sign of a saint 47. *It wasn’t built in a day 48. Holy Hindu 50. Taunt 52. Summer color 53. ____ code 55. Not safe in baseball 57. *aka Peking 61. Miranda rights occasion 64. *One of the twin founders of 47 across

THEME: WORLD CITIES

65. First name of former child-actor turned director 67. Small body of land 69. Very angry 70. The Doors’ hit “The ___” 71. “London Calling” band, The _____ 72. They’re meant to get you in shape 73. Like Buzz in “Toy Story 3” 74. Hole for an anchor rope

DOWN

1. Priestly vestment 2. “____ Me in St. Louis” 3. At a great distance 4. Bra holder? 5. *Famous for its Opera House 6. Fill to satisfaction 7. Type of chart 8. Madison Square Garden, e.g. 9. USSR to USA during WWII 10. Type of list 11. Completed 12. Company car, e.g. 15. Cheap showy jewelry 20. Crocus, pl. 22. Half the width of an em, pl. 24. Virtuosity 25. *Split by the Seine

26. Palate lobe 27. Extremely cold 29. Bone in human forearm 31. Contender 32. Administer 33. Fashion designer Kahng 34. *Ruhr’s industrial center 36. Interpret writing 38. “For” in Spanish 42. Sweeney Todd’s tool 45. Daybed 49. Coffee pot 51. *A financial hub of Europe 54. White heron 56. _____ Motors, maker of stylish electric cars 57. Where pirates were often thrown 58. Spooky 59. Prayer leader in mosque 60. Sticks out 61. Artist Warhol, e.g. 62. Shredded cabbage 63. “____ of the d’Urbervilles” 66. Lennon’s wife 68. Definite article

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October / November 2011 Destination Vermont 7

October / November 2011

Ongoing ECHO LAKE AQUARIUM AND SCIENCE CENTER, Burlington ECHO is Vermont’s world-class attraction on the Burlington waterfront. Discover the Ecology, Culture, History, and Opportunity for stewardship of the Lake Champlain basin at the ECHO center. Every day is an adventure with daily animal feedings and demonstrations, 70 species of fish amphibians, invertebrates, and reptiles; more than 100 interactive experiences; changing and permanent exhibits; seasonal events; the multimedia Awesome Forces Theatre. Hungry? Relax on the upper deck and grab a bite to eat in the ecology themed Think! Café for local fare and lake and mountain views. (802) 864-1848 www.echovermont.org

8 www.destinationvermont.com

BILLINGS FARM & MUSEUM, Woodstock Visit this National Historical Park, working dairy farm, and a museum of Vermont’s rural past offering a great variety of year-round programs and activities indoors and out. First hand sampling of actual farm work and animals: Jersey cows, sheep, horses, oxen, and chickens. A gateway to Vermont’s rural heritage. (802) 457-2355 www.billingsfarm.org SHELBURNE MUSEUM, Shelburne One of the country’s most diverse museums of paintings, folk art, quilts, and textiles. Over 150,000 works are exhibited in 39 buildings, 25 of which are historic and were relocated to the 45-acre museum grounds first established by Electra Havemeyer Webb in 1947. Ongoing exhibitions featured

from May 15 – Oct. 30 include Lock, Stock, and Barrel: The Terry Tyler Collection of Vermont Firearms, Behind the Lens, Under the Big Top: The Circus Photography of Elliot Fenander, Paperwork in 3D and A Passion for Quilts: Joan Lintault Collects. (802) 985-3346 www.shelburnemuseum.org SHELBURNE FARMS, Shelburne Farms is a 1400-acre working farm and National Historic Landmark and nonprofit environmental education center. Shelburne Farms welcomes visitors to enjoy its spectacular landscape, historic buildings, children’s farm barn, inn, and restaurant on the shores of Lake Champlain. Walking trails are open year round, weather permitting, from 10 am – 4 pm. Please check in at the Welcome Center. (802) 985-8686 www.shelburnefarms.org

calendar

October 1 to 2 The Vermont Antique Expo

and Sale, Robert E. Miller Expo Centre, Champlain Valley Exposition, Essex Junction Find your favorite antiques at the Expo! The Champlain Valley Exposition teams up with Vermont Public Television to present the Vermont Antique Expo and Sale. Quality dealers will offer a variety of antiques, art, books, china, clocks, country, dolls, Early American, ephemera, farm implements, folk art, furniture, glassware, jewelry, kitchen collectibles, lighting, linens, mission furniture, old toys, pewter, porcelain, primitive, prints, rugs, Victorian, watches, World War II, and more. Saturday, Oct. 1 from 9 am – 5 pm and Sunday, Oct. 2 from 9 am – 4 pm 878-5545 ext.26 www.cvexpo.org

Pumpkin and Apple Celebration at Billings Farm & Museum in Woodstock.

1 to 2 Pumpkin and Apple

apples-on-a-string, making pumpkin ice cream, cooking apple Celebration, Billings Farm butter in the farmhouse, and & Museum, Woodstock Fun, wagon rides. Saturday and Sunday hands-on programs will highlight 10 am – 5 pm these two essential fall crops: FTI_OWL_MAG_4.77X4.65_DV_1011_FA_Layout 1 9/12/11 3:25 PM Page 1 802) 457-2355 apple tasting, trivia contests, www.billingsfarm.org cider pressing, pumpkin bowling,

THE WISDOM TO SPOT

OPPORTUNITY

• • • • • • • • •

Kids 12 & younger stay FREE Outdoor pool Continental breakfast Free Wi-Fi Discounts to local museums FREE use of local health club Special AARP rates Lush country surroundings, yet conveniently located on Rte. 7 Locally owned & operated

Bring this ad for 15% Discount Call Direct:

985-3334

3229 Shelburne Rd. Shelburne

AND RECOGNIZE RISK

RISK MANAGEMENT FOR THE DECADE AHEAD

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October / November 2011 Destination Vermont 9

October / November 2011

3 to 31 The Fly Rod Shop Fall

Foliage Drift Boat Trips, Stowe Three-hour trips down the Lamoille River with a Fly Rod Shop guide at the oars. The trip concludes at the Boyden Valley Winery in Cambridge with a winery tour and wine and cheese tasting. The cost is $199 per boat with a threeperson maximum. (802) 253-7346. www.flyrodshop.com

7 to 10 Discover Food and Wine Killington Brewfest

1 Killington Brewfest, Snowshed

Lodge, Killington A ticketed sampling of New England’s finest craft beers, set at the base of Killington Peak during the pinnacle of autumn foliage. Live music, food tastings, and over 60 regional artisan brews on tap. 1 pm – 6 pm (802) 621-MTNS www.killington.com www.discoverkillington.com

1 to 2 Sam Mazza's 16th Annual

Harvest Festival, Colchester Take a hay ride to the pumpkin fields to pick your own. Enjoy pumpkin pie, pumpkin donuts, pumpkin fudge, homemade apple pies and cider. Children will enjoy pony rides, petting zoo, face painting, fall games, and corn maze. WVMT Radio Personality Charlie Papillo is Master of Ceremonies all day. Saturday and Sunday 11 am – 4 pm (802) 655-3440 www.sammazzafarms.com

The overnor’s G House I N H YD E PAR K

A comfortable B&B inn with the gracious elegance of an earlier time. Y bedroom replaces Y afternoon tea Y Jane Austen weekends Y many specials Y weddings & elopements

100 Main St., Hyde Park, VT 05655 802-888-6888 | OneHundredMain.com

10 www.destinationvermont.com

at Smugglers' Notch Resort, Jeffersonville This event held on October 8 during Vermont's legendary foliage season showcases the state's renowned specialty foods, from cheeses to chocolate to coffee and more. Wine tastings feature domestic and international wines, plus a special selection from Vermont vineyards. Mingle with enthusiastic food and wine experts while savoring their delicious products in a beautiful mountain setting. Saturday, 5 pm – 7:30 pm (800) 451-8752 www.smuggs.com

7 to 9 29th Annual Stowe Foliage Arts Festival, Stowe Events Field, Stowe Two hundred artists and artisans exhibit their work under gorgeous Camelotstyle tents. Find fine art and craftwork, meet the artists, enjoy demonstrations. Live music, food, beer, wine and more... Friday, Saturday, Sunday, 10 am – 5 pm (802) 425-3399 www.craftproducers.com

Mount Snow Oktoberfest

8 to 9 Island Harvest Days, South

Hero The Champlain Islands on Columbus Day Weekend is a festival of apple orchards; Allenholm Farm and Hackett’s, the Champlain Islands Farmers Market and the Annual Champlain Islands Chamber Craft Show. Come to South Street in South Hero for all things apple and crafts, then journey up Route 2 to St. Rose of Lima for the Farmers Market. Free. Saturday-Sunday, 10 am – 4 pm (800) 262-5226 www.champlainislands.com

ie Two Coa Jam Toyshop ts’ Located in the

“Everything you ou can imagine is real.” Pable Picasso o

of Shelburne Village M-Sat 10-6, Sun 12-5 802-985-3221

www.UVMTHEATRE.ORG

calendar

8 to 9 14th Annual Mount Snow

Oktoberfest, Mount Snow, West Dover The 14th annual fall festival and celebration of German music, beer, food, and games. This fun family event features kids activities including face painting, pumpkin painting, arts and crafts, a hay pile and the famous “schnitzel toss.” Adults have games too including the keg toss, horseshoe tournament, stein holding contest, and the famous apple sling shot. Favorite New England breweries will be back with their fall line ups to accompany the German-style beers. Saturday and Sunday 12 pm – 5 pm (802) 464-4201 www.mountsnow.com

8 to 9 Champlain Valley Quilters’

Guild 29th Annual Quilt Show, The Field House of Shelburne, Shelburne Spectacular collection of quilts, silent auction, special exhibits, craft table, vendors, raffle quilt, Quilt appraisals by appointment, lunch, and refreshments. “Once Upon a Time” themed quilt competition.

Saturday, 10 am – 5 pm Sunday 10 am – 4 pm (802) 878-2234 cvqgvt.org

8 to 9 Harvest Weekend at Billings Farm & Museum, Woodstock A traditional celebration of the harvest featuring a husking bee and farm harvest activities, including cider pressing, shelling corn, putting food by, and threshing grain. Enjoy hot spiced cider and homemade doughnuts. 10 am – 5 pm (802) 457-2355 www.billingsfarm.org

11 Sun to Cheese Tour, Shelburne

Farms, Shelburne A behind-thescenes look at dairy farming and cheesemaking! Hear farmers and cheesemakers explain the process of turning fresh milk into farmhouse cheddar. Tour the dairy and taste cheese with the cheesemakers. The tours will meet at the Welcome Center. 2 pm – 4 pm, $15/person includes a block of cheese to take home. (802) 985-8686 www.shelburnefarms.org

Come taste our handcrafted truffles, chocolates and fudge made from family recipes handed down over four generations. Free samples Open daily

Receive a free chocolate snowflake with this ad. The Blue Mall, 150 Dorset St, So Burlington (just off exit 14 on I-89) (802) 863-8306 Factory Location, 81A Vermont Route 15, Jericho, (802) 899-3373 www.snowflakechocolate.com

Andrew Raftery

Engravings

Open House

SEPTEMBER 20 - DECEMBER 16, 2011 802-656-0750

www.flemingmuseum.org October / November 2011 Destination Vermont 11

October / November 2011

21 to 22 The Naked Table Project

Furniture Workshop, Shackleton Thomas Workshops, Woodstock Enjoy a weekend in historic Woodstock and make a classic table you construct in the furniture workshops at Shackleton Thomas, creators of the Naked Table project. The weekend includes dinner at the renowned Simon Pearce Restaurant, a hike through the forest where the wood for your table was harvested, and the opportunity to hand decorate your own bowl with ceramic artist Miranda Thomas. A most memorable weekend with a table to last forever. See website for details (802) 672-5175 www.nakedtable.com

November

Haunted Forest

14 Middlebury Arts Walk 2011,

Downtown Middlebury On the second Friday of every month, more than 40 venues will be displaying art. Stores will remain open, becoming galleries displaying the work of dozens of area artists. Friday, 5 pm – 7 pm (802) 388-7951 www.middleburyartswalk.com

15 to 16 Autumn Wagon Ride

Weekend at Billings Farm & Museum, Woodstock Capture the colors of a Vermont autumn on a narrated horse-drawn wagon ride around the fields and along the Ottauquechee River. Enjoy farm programs and activities. 10 am – 5 pm (802) 457-2355 www.billingsfarm.org

20 to 29 The Haunted Forest,

Catamount Family Center, Williston The Haunted Forest combines outdoor theater, special effects, the magic of the night forest, and the spirit of Halloween to delight audiences of all ages. Mysterious guides lead guests through paths lit by more than 1,000 flickering Jack-o’-lanterns. Throughout their passage, visitors encounter strange and fascinating characters in a variety of scenes befitting the Halloween season. Thursday, Friday and Saturday, 6 pm – 11 pm (802) 238-0923 www.thehauntedforest.org

Open for Lunch & Dinner New Private Dining Room

And visit our new wine shop:

3762 Shelburne Road Shelburne 802-985-2596 www.lavillabistro.com 12 www.destinationvermont.com

5 to 6 Savor Vermont! A Culinary

Experience, Champlain Valley Expo, Essex Junction A new, exciting family event will be presented this fall to highlight the incredible arrray of farms, artisans, chefs, caterers, restaurants and others who have helped make Vermont’s cuisine a formidable attraction for tourists, connoisseurs, and localvores. The two-day celebration of “everything Vermont” will highlight the options available to those who enjoy the tastes, essences, baked creations, horticulture, and more of the Green Mountain State. (800) 878-5545 ext. 26 www.cvexpo.org

See page 7 for crossword puzzle

calendar

7 to 30 Revolutionary War Tour,

Adams Park, Manchester Center Your guide will be Dick Smith, author of bestselling book, The Revolutionary War in Bennington County. You will see, via an eight-passenger tour vehicle, more than 25 points of interest including over 15 sites on the National Register involving Ethan Allen, the Green Mtn. Boys and the Battle of Bennington. You will also see two of the areas covered bridges. A free Revolutionary War site map is available via e-mail request. Call for details. Daily, 9:30 am – 11:45 am (802) 362-4997 www.backroaddiscovery.com

10 to 13 Hairspray, Flynn Theatre,

Burlington It's 1962, and pleasantly plump Baltimore teen Tracy Turnblad has only one desire—to dance on the popular Corny Collins Show. When her dream comes true, Tracy is transformed, and she must use her newfound power to vanquish the reigning Teen Queen, win the affections of heartthrob Link Larkin and integrate a TV network—all without denting her 'do! Hairspray, is Broadway’s musical-comedy phenomenon that inspired a major motion picture and won eight 2003 Tony Awards, including Best Musical. Thursday, Friday, and Saturday at 7:30 pm, Saturday and Sunday matinee at 2 pm and Sunday night at 6:30 pm (802) 658-1484 www.lyrictheatrevt.org

25 to 27 Thanksgiving Celebration 26 to 27 Maple View Farm Alpacas at Billings Farm & Museum, Woodstock Visit with costumed staff as they demonstrate the preparation of a traditional Thanksgiving meal in the1890 Farm House. Engaging activities for every age and Thanksgiving programs in the parlor. Enjoy a homemade treat and a wagon ride. Last weekend of the season to visit the farm life exhibits. 10 am – 3:30 pm (802) 457-2355 www.billingsfarm.org

Holiday Open House Maple View Farm, Brandon Maple View Farm Alpacas will host its ninth annual holiday open house on November 26 and 27. Guests are invited to learn about alpacas, raised for breeding as well as their luxurious fiber. See carding and spinning demonstrations. Fiber products made from luxurious alpaca will be on display and for sale. Saturday and Sunday 9 am – 4 pm (802) 247-5412 www.mapleviewfarmalpacas.com

25 Holiday Events and Tree Lighting

Ceremony, Church Street Marketplace, Burlington Santa sneaks away from the North Pole on Friday after Thanksgiving for the annual holiday parade. It starts at noon on City Hall Block and ends at Burlington Town Center where kids are welcome to follow Santa into the mall for a visit. Free miniature pony rides. At 5:30 pm, the holiday season begins with a stage production of 'Twas the Night before Christmas' performed by the Open Stage Company. The show culminates with the illumination of 100,000 lights on Church Street, a cherished tradition. Official lighting time 6:05 pm sharp! Stowe Foliage Arts Festival

October / November 2011 Destination Vermont 13

194 College Street, Burlington 802.864.5475 / 800.955.1278 GROSS_destinationVT_4.77x4.65.pdf

8/31/11

www.boutiliers.com

12:26:46 PM

PU BA LA CK R B D Y EM A

You have taken the eat local challenge... N

OPENS Sept. 17

EXPLORE ALL THE GROSS THINGS OUR BODIES DO TO KEEP US HEALTHY

Based on the bestselling book GROSSOLOGY! Features giant interactive animatronics and outrageous exhibit characters and games. This blockbuster attraction is fun for all ages and it’s so gross you’ll love it!

CMY

sponsored by:

Next step? –eat off local dishes –drink from local mugs –bake with local pans

NORTH

BURLINGTON, VERMONT

ECHOVERMONT.ORG

14 www.destinationvermont.com

877.324.6386

127 college street, burlington, vermont (802) 863-2221

college street beat So. Winooski ave.

Endless textures deep in color thoughtfully chosen for you

The North Face Store @ KL Sport center street

Boutilliers Church street

Church Street Marketplace

Main street

bank street

Pearl street

lege street collegCeolStree t

Burlington Town Center (Mall)

St. Paul street

Bennington Potters North

astonishing jewelry sumptuous clothing luxurious accessories

Marilynâ&#x20AC;&#x2122;s Pine street

sun 12-5, sat 10-6, m-f 10-7 115 college st. burlington, vt 658-4050

So. Champlain street

Main street

Battery street

Lak

eet e str

Waterfront Park

ECHO Center

October / November 2011 Destination Vermont 15

Vermont Tabletops Supporting the Local Farm Movement with Bread & Butter written by Mollie Hart

16 www.destinationvermont.com

he term, farm-to-table refers to the rapidly growing movement celebrating the act of producing food locally and delivering that food to local consumers. Vermonters are growing synonymous with the word localvore, a person interested in eating food that is produced nearby and does not move long distances to market. Leading the way in sustainability and in eco-consciousness, Vermont farmers, restaurateurs, and food suppliers alike have consistently worked to bring about organic farming initiatives. Vermont has become a model for the rest of the United States not only in the farms themselves, but also in the many independent initiatives, state programs, and non-profit organizations. For the last fifteen years, the Vermont Fresh Network has worked to advance relationships among farmers, chefs, and consumers that desire to educate community members about more locally grown food via their dinner plates. Burlington restaurants that have especially aligned themselves with local farms include the Farmhouse Tap & Grill, American Flatbread, Penny Cluse CafĂŠ, and the Bluebird Tavern. Fine eateries in the surrounding area include (but are not limited

to) Richmond’s Sonoma Station and the Kitchen Table, Shelburne’s Inn at Shelburne Farms, and Waterbury’s Hen of the Wood. With seasonal produce at the ready, this fresh approach to food has delighted diners and garnered chefs from around the state many culinary awards. Vermont schools and hospitals are also looking to buy local foods on a larger scale. But the challenge is two-fold. The corresponding large food distributers do not always carry the products they want and our local farmers are not always able meet the growing demand. Fortunately, this dilemma shows signs of change. Many local organizations such as the Intervale Center, the Northeast Organic Farming Association of Vermont (NOFA), the aforementioned Vermont Fresh Network, Slow Food Vermont, Eat Local Vermont, and Rural Vermont are looking to promote alternative food supplies that are both economically and ecologically viable for all.

October / November 2011 Destination Vermont 17

Above: “Burger Night” at the Bread & Butter Farm.

Vermont boasts a number of farms that have made efforts to extend its products to the local community each week. Farmers markets are so popular that they have become year round entities; moving indoors once the snow flies. Other farms such as Shelburne Farms in Shelburne or Billings Farm in Woodstock connect to the community through seasonal events and educational programs. On a smaller level the Bread & Butter Farm in Shelburne sponsors weekly “Burger Night[s],” that offers Vermonters grassfed hamburgers, homemade rolls, green salads, and live music. Of her and her family’s experiences at Bread & Butter, Nadya Bech-Conger of Charlotte noted, “Events like this are the reason that we’re raising our family in Vermont. Our kids are growing up with a clear connection to the food they eat. We get to enjoy the views while they run around, and we all enjoy the great music.” The farm-to-table movement is alive and kicking in the state of Vermont. It is just one of the many reason we choose to call Vermont home.

18 www.destinationvermont.com

Below: Shelburne Farmers Market; a hearty cheese board at the Farmhouse Tap & Grill Page 16 & 17: Family fun at the Bread & Butter Farm

â&#x20AC;&#x153;What time is it?â&#x20AC;? she asked. He flicked his wrist over and looked; he flipped open his cell phone too. But she stood still (though time did not) and asked him again, what line the shadow drew.

Where the Ancients and Earth Science Meet

The Burlington Earth Clock Written by Lin Stone | Photos by Molly Stone Â own by the shore of Lake Champlain and just off the Burlington bike path at Blanchard Beach lies a forty three and a half foot circle of fourteen granite stones that stand from five to eleven feet tall and create an earth clock, compass, and calendar. The standing stones are not the corybantic ruins of the ancients, but are the more recent inspiration of eight peace and nature-loving, community-minded members of the non-profit organization Circles for Peace. This eclectic group is composed of mathematicians, geomancers, graphic designers, antiquities researchers, modern day English Druids, stargazing astronomers, and artists with a desire to honor the earth and help create peace. Combining inspiration, determination, and a mixture of ancient spiritual wisdom and computer-calculated measurements,

October / November 2011 Destination Vermont 19

Winter Solstice December 22

February 4 November 7

Seasonal change point between Solstice and Equinox Feb. 4 & Nov. 7

Spring Equinox March 20 & Fall Equinox September 23

Seasonal change point between Solstice and Equinox May 5 & Aug. 7

Winter Solstice Dec. 22

Summer Solstice June 21

Stone points to deepest part of Lake Champlain

the group collaborated. Gaining the support and permission of the City of Burlington’s Parks and Recreation Department for the site, securing a substantial donation of stones from Vermont’s Rock of Ages Quarry, and garnering an extended circle of generous support from the community, Circles for Peace built one of the few stone circle sundials in the country on public land. The stones weigh from three and a half to twenty tons each and stand from five to eleven feet tall above ground, and at least one-third to one-half that amount is buried under the ground. A crane set all but one stone, which the group

20 www.destinationvermont.com

Stone points to St. Anne’s Shrine on Isle LaMotte (Abenaki sacred ground)

The stones on the East side of the circle, from the North to the East to the South,are space 30° apart, allowing astronomical observation.

“History is a mighty drama, enacted upon the theatre of time, with suns for lamps and eternity for a background.” — Thomas Carlyle

chose to set themselves the old-fashioned way, with human power and levers. The Burlington Earth Clock is situated in a beautiful setting near the water’s edge with expansive western views. This spot is its own invitation to peaceful contemplation and a welcoming place where crowds gather too. Many elementary and high schools take field trips here to learn to use a sundial to tell time with cast shadows; astronomers come to use it as compass and planetary clue; and many more people in the community gather to just to enjoy watching the sun make its perfect and predictable arc across the sky.

Equinoxes March 20 September 23

May 5 August 7

Summer Solstice June 21

How to use the sundial

Stand on the big circular stone in the center of the earth clock. When you stand on today’s date, your shadow will point to solar time (time by the sun) on the oval stones. Solar time varies because the earth’s orbit is elliptical and its axis is tilted.

Near Oakledge Park on the Burlington Bike Path is Blanchard Beach, an inspired setting for the Burlington Earth Clock.

Sundials, past and present It is likely that humans have been telling time from the sunlight and shadow lengths for thousands of years. Some sundials use a line of light to indicate the time; others use the edge of a shadow. Archaeological records note that some of the first pieces used were obelisks (3500 BC), nomadic shepherd’s sticks, as well as the stone circle shadow clocks (1500 BC). Stone circle shadow clocks were also used as calendars. They noted the seasons by the sun’s movement across the sky and tracked time by sunlight and shadows as they fell upon the earth.

Today, according to Circles for Peace president David Brizendine, “Burlington’s Earth Clock primarily functions as an educational art installation that is dedicated to peace; however, its most important purpose and dedication is to fostering inner peace.” Circles for Peace hopes that as visitors plant their feet firmly on the ground and turn their gaze upward to sky that they will be filled with a moment of connection and inner peace. This Brizendine says, is how the group hopes to help create a more peaceful world—one peaceful moment, one peaceful person, one encounter at a time.

How to make your own sundial

Find a clear open location that has sun all day. Insert a straight stick into the ground vertically, on the hour. Place a stone at the end of the shadow cast by the stick. Continue to place a stone to mark the shadow’s end every subsequent daylight hour. This simple method should be accurate within approximately 15 minutes or so. You may need to remind children that you won’t make a complete circle of stones because… a sundial doesn’t work in the dark of night.

October / November 2011 Destination Vermont 21

More than the Mountains are Green By Rowan Beck

An aerial view of Green Mountain Coffee Roasters facility in Waterbury.

22 www.destinationvermont.com

ermont is more than just the Green Mountain State. Residents believe in keeping its beautiful agricultural lands protected and many extend that concern to sharing responsibility for the global environment. Businesses in the Vermont community have taken things one-step further by taking the green movement to heart and to work. Multiple Vermont businesses have become socially responsible and have turned the idea of being environmentally responsible into a working personal and corporate lifestyle. In the 1980s, two Vermont businesses were on the vanguard of this movement and created a legacy and template that others have followed: Gardener’s Supply Company, founded in 1983, and Seventh Generation, founded in 1988. Both companies now have gained national recognition for their “green” business practices. In 1983, Gardener’s Supply Company led the charge. Will Raap, and eight other enthusiastic organic gardeners opened the business to fill a market need to provide quality tools and earth-friendly gardening supplies to other like-minded organic farmers. Its research and development team created innovative ways and new products to help avid gardeners. A core belief at Gardener’s Supply Company was and is that gardens, farms, and environmentally sustainable gardening practices can improve the world, bringing

positive change to individuals’ lives and communities. Additionally, Gardener’s Supply Company was one of the founders for the Intervale Center, three hundred and fifty acres of urban farmland located in the city of Burlington. When the Intervale project began in 1986, it was a highly polluted and dangerous part of the city. Now the Intervale is a nationally recognized center and model for sustainable agriculture. It has restored previously degraded land into viable farmland and has helped to build a community food system. It has provided community gardens, composting programs, incubator farm opportunities, and support for farmers bringing products to market. The work that has been accomplished there has helped to build an awareness that recognizes farmers, good quality food, the importance of composting, healthy soils, and water. Gardener’s Supply Company is also a founder of Earth Partners, an organization that takes degraded land and makes it productive. Additionally, Gardener’s Supply Company’s long-term goal is to neutralize the ecological impact of its business. A group has been

created within the company with representation from all areas of the business to generate ideas on how to improve—from carpooling to composting and to figuring out how to eliminate waste. For example, the company seeks to ascertain whether customers receive more than one catalogue in the mail in order to cut down on the unnecessary use of paper. Also, eight percent of Gardener’s Supply

Dealer.com employees take advantage of the companies deluxe workout room. Below left, solar panels atop Green Mountain Coffee Roasters.

Company’s pretax profits go to support programs and organizations that use gardening to improve quality of life and the health of the environment. They also seek out products for inclusion in the catalogue that are environmentally friendly and tend to be made of recycled or renewable materials whenever possible. Seventh Generation, also located in the Burlington area, began just a few years later in 1988 by founder Jeffrey Hollander. Its stated mission is to “inspire a revolution that nurtures the health of the next seven generations.” It produces and sells environmentally friendly household and personal care products, such as laundry and dish detergent, paper towels and toilet paper, diapers and baby wipes. They are also known as a driving force behind reform within the industry and business community. They are members of a

October / November 2011 Destination Vermont 23

The eco-friendly workspace at Dealer.com is part of the reason the company was voted one of the best places to work by Outside Magazine.

group call Business for Innovative Climate and Energy Policy (BICEP) a group of progressive businesses that has combined forces to demand strong federal climate change legislation that caps greenhouse gas emissions. Seventh Generation’s goal is to reduce emissions by eighty percent in the year 2050. Thus far, the company has been reducing emissions by two percent a year since 2005 when the baseline was set. Multiple avenues have been taken to decrease Seventh Generation’s carbon footprint. Solar panels were installed to offset electric costs. The company took a decentralized approach to distribution. There are five distribution stations through out the United States, reducing the 24 www.destinationvermont.com

cost of long distance shipping and fuel consumption. Product boxes are made from one hundred percent post consumer resin (PCR) and the laundry detergent bottles are ninety percent PCR. For example, seventy-five percent of a gallon milk jug creates one twenty-five oz. recycled liquid detergent bottle, which is ninety-six percent PCR. By creating a 2x concentrated liquid laundry detergent, water consumption was reduced. Seventh Generation hopes that by 2015 all of its products will be composed of one hundred percent renewable or recycled materials. These and other efforts have made Seventh Generation one of the pioneers and leaders in its field. Several other companies in

Vermont have followed suit. When Green Mountain Coffee Roasters (GMCR) began the quest to reduce its carbon footprint, the company researched Gardener’s Supply Company and Seventh Generation’s efforts and looked at various companies nationwide. GMCR decided to follow suit with Seventh Generation’s approach in terms of decentralized distribution and manufacturing centers. It has three distribution centers in Vermont as well as others throughout the U.S. and Canada. Not only does this reduce the carbon footprint, but it aids the consumer in lowering costs as well. At the distribution center in Waterbury, Vermont, GMCR has a ten thousand-gallon biodiesel fueling station and approximately

five hundred solar panels on the roof. The panels generate nine percent of its overall needs. On a bright sunny day, with peak performance it can supply nearly half of the power needed that day. The company has educated its engineering staff about ecological and sustainable design and has created a team that looks at “life cycle analysis.” In 2006, GMCR created the first hot to-go cup made entirely from renewable materials. In fiscal year 2008-2009, the company was able to reduce solid waste by twenty-six percent. Dealer.com, one of the fastest growing companies in 2011, was just voted one of the best places to work by Outside Magazine. At Dealer.com, the idea of sustainability has also been translated into corporate lifestyle. The company recently refurbished and old warehouse building in Burlington. “It wouldn’t have been us to go and build a new building in

a field.” Said Chief Operating Officer Michael Lane. Instead, they took an old brick building where the roof had become transparent in some locations and made an eco-friendly workspace, which is also LEED (Leadership In Energy and Environmental Design) certified and has a Green Building Rating System. Within the walls of this one hundred thirty-five thousand square foot building is an organic café where much of the seasonal food comes from local farmers (and a few employees bring in herbs from their own gardens), an exercise facility and solar panels are being installed on the south side of the building to heat the water in the cafe. Additionally, a rooftop garden is under construction to grow Gardener’s Supply Company’s community gardens and produce for the café. composting programs help bring food to market. The mentality of Dealer. Below, Seventh Generation’s line of eco-friendly products keep com is that being green the environment clean and healthy. is more of a lifestyle than a singular initiative. “If you mentally feed the machine it will last longer.” Employees are encouraged to lead a healthy lifestyle; there is no junk food on sight. Exercise is encouraged and also used as a tool to generate power. They have approximately fifteen “spin bikes” that generate power while in use. They hold “spin-offs” to see who can generate the most power. Unlike other gyms where spin classes are held, the ceiling folds back to let in the natural light, giving the illusion of exercising outside. To name the significant leaders here does not diminish that there also are countless other companies in Vermont, large, medium, and small, that follow these ideas and directives with equivalent passion and commitment. Balancing the right thing to do with financial investments can be challenging, but nonetheless, businesses seem to be moving in a greener direction. It may take ten years to gain the savings of a solar panel, but the overall long-term gain is much higher. Perhaps not surprisingly, there are many green businesses in the Green Mountain State. October / November 2011 Destination Vermont 25

Ahoy seafarers! For fresh fish daily visit

Shanty on the Shore

Written by Lin Stone Photos by Molly Stone

made fresh from scratch every day. They prepare a lobster broth base with lobster, good sherry, onions, garlic, olive oil, and seasoning, which is later blended with cream. Literally, a seafarer’s delight! This evening we ordered many dishes to share. One was broiled Atlantic salmon and jumbo shrimp in herb butter with lemon, accompanied by long slender slices of roasted fresh carrots with shallots. The wild caught domestic white shrimp are deservedly thought to be the best in the world; Al commented that the

here is a bit of snobbery in those of us who have lived near to the sea: we don’t eat restaurant seafood unless we are within an easy drive from one of King Neptune’s large estates. Fortunately, Kim and Al Gobeille, the owners of the Burlington seafood restaurant Shanty on the Shore share this point of view. Although Kim is a native Vermonter and is used to the catch from our inland sea, Lake Champlain, her husband Al originally was a Rhode Island boy. Al grew up near the ocean and landed his first job in a seafood restaurant by the time he was just 14. Al worked in restaurants all through high school and then moved to Vermont to go to Norwich College. He received his diploma in zoology, submerging himself in the study of (perhaps you’ll guess this) marine biology. He knows his cephalopods from mollusks and crustaceans. To serve their passion for the very freshest seafood, Kim and Al have multiple suppliers to ensure that a wide variety of fresh catch is delivered to Shanty‘s door on a daily basis. This commitment to fresh food served daily, is consistently demonstrated in 26 www.destinationvermont.com

Daily deliveries of fresh seafood from several different suppliers around the country are the signature dishes at Burlington’s Shanty on the Shore. Pictured above: Maine Lobster and Alaskan King Crab. Right: Calamari made with Boston Loligo squid.

every item on the menu selection – from raw bar to bread, chowder to carrots and cole slaw, calamari to lobster and king crab. For example, the Shanty’s flavorful pink lobster bisque has established itself as the area’s chowder of distinction. And with good reason. The bisque is

fabulous fare

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97 Falls Road, Shelburne | 985-2830

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The Shanty has a reputation for serving the best-baked macaroni and cheese in town, and this is offered as a side dish. She had that with a very lightly breaded sliced chicken and green salad, which was the perfect crisp accompaniment for that comforting warm melted slide of Grafton cheesy bake. According to Al, and perhaps surprisingly, the Shanty on the Shore’s customers’ top ten favorite menu items include only one fried option: the English classic, fish n’ chips, properly served with malt vinegar and hand cut fries (chips). We are all trying to eat healthier is my guess, well, except for the English… Number one on that top 10 is that sweet meat and prehistoric quadrille dancing crustacean, the boiled lobster. Also number one on my personal list of requirements for a perfect seafood restaurant, is a real body of water and shoreline views. Built with a seagull’s view of Burlington’s Lake Champlain harbor, Shanty on the Shore offers one of the best westerly lake views in town. The landmark building is one hundred and seventy-five years old and is the oldest on Burlington’s waterfront still standing its shoreline watch sentinel. On this grey and fog-hung rainy night, I watched a ferryboat cradle rock and a schooner gently roll; I could almost imagine that ancient ocean tides were still coming in, and I suggest that you might want to come in too. The Shanty on the Shore is open seven days a week. Sunday-Thursday 11 a.m.-9 p.m., Friday and Saturday 11 a.m.-10 p.m. Call 864-0238 for reservations or visit www.shantyontheshore.com.

salads • creemees •

joke in the kitchen is that they serve only locally grown and harvested “free range shrimp.” We also ordered a calamari appetizer, which was a Boston Loligo squid lightly breaded and served Rhode Island style with zesty accompaniments of hot yellow pepper and a piquant sauce. Of course, we couldn’t resist ordering one more specialty: Maine lobster and Alaskan king crab. King Neptune couldn’t have been more pleased. And we certainly bit off much more than we could chew: the dinner portions were so large that we had to share…again. The next day I brought in the remainders of these dishes for lunch with my colleagues at the newspaper. Half a dozen of us sat down together and shared tender morsels, and it was noted how the lobster was fresh and moist from a “proper steaming” and not soggy and bedraggled from over-boiling. One member of our party was not a fish eater, and she was equally well served.

Chicken Wings now available

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Celebrating 35 Years on the Water Front

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171 Battery Street, Burlington 802.864.1800 | www.icehousevt.com

October / November 2011 Destination Vermont 27

Cool Food, Chill Views, and Hot Cheesecake The Ice House Restaurant

Written by Chelsea Hopper Photos by Matt Hopper Although many restaurants throughout Chittenden County have come and gone, the Ice House has been a local favorite, owned and operated by the same family for the past 25 years. Originally established by Jim Lampman, also founder of the infamous Lake Champlain Chocolates, the Ice House was purchased in 1986 by its thenmanager, Jim Smullen and his family. The Smullens have been providing the Burlington area with fresh seafood and hand cut steak dishes ever since. Given that my brother and sisterin-law are imminently due to have their first baby, I decided to take them out to the Ice House for what will probably be their last quiet meal out for quite awhile. The Ice House is separated into two floors. The first floor and main entrance has a pub feel with its full bar and light fare menu. However, if you can pry yourself away from the eatery’s first amazing view of the Adirondack Mountains, down one flight of stairs you can completely indulge yourself in the 28 www.destinationvermont.com

A vintage espresso machine is the centerpiece of the fully stocked bar. Opposite page: “World Famous Hot Cheesecake” and Shrimp and Crab Spring Rolls.

full dining room below. You will be transported back to the 1800s to when the building was indeed used as an icehouse. The large room with original stone and wood beams makes for a very unique atmosphere. We settled into our table by the window where we could still enjoy the amazing sunset. “Terrabianca ‘Compaccio’ is the best wine I’ve ever had; I’m so excited they have it here!” Matt happily announced as he was looking over the wine list, which has great variety in both flavor and price. So there it began—one bottle of wine (don’t worry my sister-in-law was drinking club soda), a basket of warm rolls, and three happy people. Then we ordered oysters, prosciutto wrapped mozzarella, and shrimp and crab spring rolls, which I was happy to learn are made completely in-house. Per the recommendation from our server, Margaret, I ordered the trout for an entrée. It was a perfect dish, from the moist trout to the sautéed spinach to the crispy leeks and bacon sprinkled on top…yum. Erin chose that night’s surf and turf special. It consisted of pan-seared

fabulous fare

scallops, a bistro filet, garlic-mashed potatoes, sautéed spinach, finished with a Dijon cream sauce. Erin truly said, “This just dances on my taste buds.” Matt’s classic New York sirloin steak was served with a demi-glaze sauce and the beef was cooked to perfection. He shared a bite with me to show me how the woodiness of the wine brought out the meat’s delicious flavor. After our entrees I was full, but as I always say, “I’m full but there still a small spot for dessert.” I had to go with the “World Famous Hot Cheesecake.” You may well ask, Why is it world famous? Well, as it was explained to me—the original head chef from the Ice House came up with this recipe and since then everyone, from a New York Times food critic to Bon Appetit Magazine, has asked for the recipe. I can tell you, I’m not surprised. This dessert certainly was big enough to share; however, it was so good that I ate the whole thing. Matt and Erin ordered the chocolate oblivion tort and the strawberry shortcake special. All of the

desserts are house made from scratch. After taking a deep breath, we made our way back up the stairs to thank the Smullen’s son, and now coowner, Austin, for an amazing meal. He was more than willing to spend a few minutes to chat about the history and great qualities of the restaurant that his family holds dear. He told us that they do many wedding rehearsal dinners, holiday parties, and special events. In addition, its reputation is that the Ice House has the best Easter and Mother’s Day brunches in town. It’s no wonder the Ice House remains one of the longstanding favorite restaurants in Burlington. With its prime waterfront location, stellar views, and fabulous food, believe me, it would behoove you to head over to the corner of King and Battery Streets whenever you’re in town for a great dinner out.

Open every day for lunch 11:30 am – 3:00 pm, light fare 3:00 pm – 5:00 pm, and dinner from 5:00 pm – closing. 171 Battery Street, Burlington (802) 864-1800

OPEN EVERY DAY ~ 11:30 to 9:00 Lunch, Dinner & In Between! Sizzling Fajitas, Bountiful Salads, Fish Tacos, Swiss Chard Enchiladas! Something to please everyone ..including children and gringos!

30 Main Street • Burlington • 658-9000 October / November 2011 Destination Vermont 29

vermont B and B’s The Governor’s House at Hyde Park

Barnhouse B&B

P. O. Box 326, 9 McDonald Farm Rd. Shelburne, Vermont 05482 802-985-3258 Fax: 802-985-3636 VtWellness@Yahoo.com www.URPampered.com “Come enjoy a stay with us...be de-stressed and pampered in Vermont’s First Certified Wellness Bed and Breakfast” at www.URPampered.com Phyllis and Paul Austin, Innkeepers

Black Bear Inn

4010 Bolton Access Road Bolton, Vermont 05477 800-395-6335 / 802-434-2126 Fax: 802-434-5161 innkeepers@blackbearinn.travel www.blackbearinn.travel Located only 25 minutes from Burlington, the Black Bear Inn is Vermont’s only mountaintop country inn. Enjoy fantastic views and sunsets all year long, as well as fine dining and an award-winning wine list. All 25 rooms and suites offer private baths and handmade quilts; many feature private outdoor hot tubs. Guests enjoy a full country breakfast each morning, hiking trails, slope side skiing, a seasonal swimming pool, and more. Select rooms are pet-friendly.

Arlington’s West Mountain Inn

144 West Mountain Inn Road Arlington, Vermont 05250 802-375-6516 Fax: 802- 375-6553 info@westmountaininn.com

Country Willows Bed & Breakfast Inn

Imagine a literary retreat that will quietly slip you back in time to Regency England in a beautiful old mansion where Jane Austen herself would feel at home. Take afternoon tea. Listen to Mozart. Bring your needlework. Share your thoughts at a book discussion of Persuasion, Pride and Prejudice, Sense and Sensibility, or Emma and question how the movies stand up to the books. The Governor’s House at Hyde Park is the architectural centerpiece of the quiet village of Hyde Park, just nine miles from the world class resort of Stowe. This fully restored historic bed and breakfast offers fine dining and the quintessential New England holiday in the Green Mountains of Vermont. Perfect for a Vermont honeymoon or romantic weekend getaway, this classic Vermont B&B is also ideal for family reunions, intimate weddings, or simply enjoying the beautiful fall foliage or a romantic winter sleigh ride in the scenic Vermont countryside. Its popular Jane Austen weekends are literary retreats where people from all centuries can feel at home. Call or e-mail for reservations: info@OneHundredMain.com, 802-888-6888 www.OneHundredMain.com Eddington House Bed and Breakfast

861 Russell Young Road Bristol, Vermont 05443 877-896-7026 / 802-453-7026 relax@russellyoungfarm.com

Heart of the Village Inn

297 Shearer Hill Road P.O. Box 1453 Wilmington, Vermont 05363 800-437-3104 / 802-464-3253 ppusey@shearerhillfarm.com

The Hidden Garden’s Bed & Breakfast

25 Stewart Lane Middlebury, Vermont 05753 866-388-9925 / 802-388-9925 Fax: 802-388-9927 info@swifthouseinn.com

5347 Shelburne Rd Shelburne, Vermont 05482 866-985-9060 /802-985-9060 Fax: 802-985-9070 asburrows@yahoo.com Lewis Creek Road P.O. Box 100 Hinesburg, Vermont 05461 802-482-2118 Fax: 802-482-2118 info@thehiddengardens.com

Inn at Clearwater Pond

984 Quechee-Hartland Road Quechee, Vermont 05059 888-918-4INN / 802-295-0606 Fax: 802- 295-0606 Innatclearwaterpoin@gmail.com

Lang House

332 E. Arlington Road Arlington, Vermont 05250 800-796-2585 / 802-375-0019 stay@countrywillows.com

360 Main Street Burlington, Vermont 05401 877-919-9799 / 802-652-2500 innkeeper@langhouse.com www.langlhouse.com

The Deerfield Valley Inn

Richmond Victorian Inn

120 Route 100 P.O. Box 1834 West Dover, Vermont 05356 800-639-3588 / 802-464-6333 Fax: 802- 464-6336 deerinn@vermontel.com

30 www.destinationvermont.com

Russell Young Farm Bed and Breakfast

21 Main Street P.O. Box 152 Bennington, Vermont 05257 800-941-1857/802-442-1511 Edhousevt@comcast.net

191 East Main Street Richmond, Vermont 05477 Phone: 802-343-4410 Toll Free: 1-888-242-3362 innkeeper@richmondvictorianinn.com www.richmondvictorianinn.com

Shearer Hill Farm Bed and Breakfast

Swift House Inn

The Governor’s House

100 Main Street Hyde Park, Vermont 05655 802-888-6888 www.onehundredmain.com

Weathertop Mountain Inn

755 Mill Brook Road (Route 17) Waitsfield, Vermont 05673 800-800-3625 / 802-496-4909 stay@weathertopmountaininn.com

Willard Street Inn

349 South Willard Street Burlington, Vermont 05401 800-577-8712 / 802-651-8710 www.willardstreetinn.com

Willow Pond Farm

133 Cheesfactory Lane Shelburne, Vermont 05482 802-985-8505 www.virtualcities.com/vt/willow.htm

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