Destination Vermont FebMar 2012

VERMONT

Destination

February 2012 / March 2012

Burlington International Airport

Eat, Sleep, Play, the Vermont Way destinationvt.com

Winter Book Alert Cozy up by the fire with the latest titles from Wind Ridge Publishing, Inc. From the scampish escapades of girl coming-of-age in Brooklyn Heights in the 1930s, to the reflective columns of a veteran ABCNEWS foreign correspondent, to a Vermont Public Radio commentator’s thoughtful musings, and a photographic journey through Burlington’s beautiful four seasons, Wind Ridge Publishing offers something new for every reader to open this winter when curling up in that comfy chair.

Burlington ~ A SenSe of PlAce

A Collection of Vermont Public Radio Commentaries by

82 Remson Street Coming of Age in Brooklyn’s Heights A Brooklyn Heights memoir and American version of Upstairs/Downstairs $18.95

PAul o. BoiSvert

Burlington A Sense of Place A visual tour of the Queen City through the four seasons $34.95

Bill Mares

3:14 and Out A Collection of Vermont Public Radio Commentaries Warm and witty commentary reminding us that thinking can be fun $14.95

with a foreword by Ted Koppel

There And Back Commentary by a Former Foreign Correspondent BARRIE DUNSMORE

ThERE AND BAck Commentary by a Former Foreign Correspondent

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Commentary on today’s world events as seen through the eyes of a veteran foreign correspondent $26.95

Available at your local bookstore or online at www.WindRidgePublishing.com Wind Ridge Publishing, Inc. 233 Falls Road, Shelburne, Vt. 05482 802.985.3091

welcome

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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.

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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’arrièreplan. 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.

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Paul O. Boisvert Photography www.usstockphoto.com February / March 2012 Destination Vermont

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

Continental Delta JetBlue Porter United US Airways

(800) 525-0280 (800) 221-1212 (800) 538-2583 (888) 619-8622 (800) 241-6522 (800) 428-4322

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

Bus Service Greyhound (800) 231-2222 greyhound.com Air Charter Heritage Flight (800) 782-0773 flyheritage.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

Enjoy scenic views of arrivals, departures, and the gorgeous mountain views that act as a backdrop to the Burlington International Airport.

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Destination

VERMONT

February / March 2012

contents features

18 O Pioneers Vermont’s Artisan Breads and Grains

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Museums Worth a Visit

27 The Ice Age Cometh Ice Climbing in the Green Mountains

departments

9–13 Calendar of Events February / March 2012

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14–17 Restaurant Review Pistou Shanty on the Shore

26 Vermont B & Bs

31 College Street Beat

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February / March 2012 Destination Vermont

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A DISCERNING EYE

Destination

VERMONT

selections from the

J. Brooks Buxton collection

Official Magazine of the Burlington International Airport February / March 2012 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

Opens February 7, 2012 802-656-0750 www.flemingmuseum.org

Publisher

James Hope American, Wedding Cake House, Pittsford, Vermont, c. early 1850s. Oil on canvas

Holly Johnson

Editor Kathy Howard

Wind Ridge Publishing

Advertising Sales Cheryl Bodette

Publishers of

Destination VERMONT magazine

VERMONT

Destination

Contributing Writers

VERMONT

Destination

April / May 2011

BURLINGTON INTERNATIONAL AIRPORT

Dec 2010 / Jan 2011

BURLINGTON INTERNATIONAL AIRPORT

VERMONT

Destination

VERMONT

Destination

BURLINGTON INTERNATIONAL AIRPORT

Cover Photo Paul O. Boisvert Author of “Burlington ~ A Sense of Place”

Swing Into Spring

A Winter Wonderlandd

Printed by Dartmouth Printing Co. Eat, Sleep, Play, the Vermont Way

The Ultimate Winter Getaway

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

Lin Stone Ben Sarle John Flanagan

August / September 2011

BURLINGTON INTERNATIONAL AIRPORT

February / March 2011

Design Laurie Thomas Greg Forber

www.destinationvt.com

TSA’s TSA’sTravel Travel tips tips

Before you go...

When you arrive...

• Visit www.tsa.gov for all the latest security policies.

• Take your 3-1-1 bag out of your carry-on luggage and

place separately in bin.

• 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.

• 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.

• 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.

H

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

How do you keep Vermont weird?

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H WIND RIDGE Publishing

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Deadline for submissions is April 1, 2012.

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Go to www.keepvermontweird.com and click on “book” for more details.

February / March 2012 Destination Vermont

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while you wait... crossword

THEME: HOLLYWOOD LEGENDS

Northern Food and Ice

ACROSS

1. Large, imposing house 6. “Lake” in France 9. *”Que ____,” sang Doris Day 13. Unwritten exams 14. Spermatozoa counterparts 15. *Hollywood legend quality?

16. Laker great 17. Judge on “Dancing with the Stars” 18. L on clothes 19. *”The Big Sleep” leading lady 21. *He played “Spartacus” 23. Before, old English 24. Ancient Greeks’ harp 25. Cattle prod 28. “For” in Spanish 30. *”Louie, I think this is the beginning of a beautiful friendship,” in “Casablanca,” e.g.

35. Port of Yemen 37. Comedy Central’s 1990s animated series “Dr. ____, Professional Therapist” 39. Country singer _____ Tucker 40. Irritate 41. _____ of parsley 43. *What Perkins did in the shower in “Psycho” 44. Accord or comport with 46. Yugoslavian communist 47. Location of Dante’s nine circles 48. *Eastwood’s Josey Wales, e.g.

50. 2009 Daniel Day-Lewis musical

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52. Charlotte of “Facts of Life” fame 53. First, second or third in baseball 55. Follow ems 57. *Last name of two female legends 61. *He called for Stella 64. Relating to axis 65. Second person of “be” 67. “Unbearable Lightness of _____” 69. Pulitzer winner _____ Cather 70. Decorate cake 71. Dam 72. Flower holder 73. Once around 74. Undo

DOWN

1. *Garland to Minnelli 2. United ____ Emirates 3. Hindu serpent deity 4. New York is famous for it 5. Protective embankment 6. Be lazy or idle 7. ____ Maria 8. *Canadian funny man 9. Ore smelting by-product 10. Basketball great ____ “The Pearl” Monroe 11. Capital of Latvia 12. Greek god of war 15. Like a native speaker

www.destinationvt.com

20. Accidental holes 22. Mine deposit 24. Soldier’s bathroom 25. *Famous for her low, husky voice 26. *”Farewell” from Catherine Deneuve 27. Blue and white pottery style 29. Wholly engrossed 31. 100m ____ 32. Prefix for “among” 33. African antelope 34. *He said, “Frankly, my dear, I don’t give a damn.”

36. A Broadway legend, given name 38. Tubular pasta 42. One who’s doomed 45. Singular of tabulae 49. It engulfed the world in the 1940s 51. Render capable 54. Escargot 56. Express contempt 57. Hems and ____ 58. Sign of escape 59. Arrange in a stack 60. Healing ointment 61. Road Runner sound 62. Cher or Celine Dion?

63. Dollar bills 66. AV manufacturer 68. “____ whiz!”

Northern Food and Ice word searchWind Ridge

f a v e r m o n t c n s

n o s u c b s o l o y g

h d d r r f n i r t r s

o y e e f t m t n a p t

t l a i a b h a i o e n

g d l r i e h n t n t r

a c i n r s s i s o r s

y r g n p i s t o u a p

n t h t o a c s h o r e

Destination Vermont Grains Shore Pistou Airport Destination Vermont Airport Petra Cliffs Northern Shore Artisan PistouOBread Northern Ice Petra Gritty Cliffs Ice RedHen

Artisan Gritty

OBread RedHen Grains See page 13 for crossword solution.

y t t i r g n e h d e r

n a s i t r a d p h i r

a h i e n n r a e e e p

Shanty Lights Shanty Climbing Lights Nitty

Climbing Nitty

February / March 2012

Feb. 4

Burlington Penguin Plunge, Burlington Waterfront, Burlington Over 1,000 hearty souls plunge into the frosty waters of Lake Champlain to raise funds and awareness for Special Olympics Vermont athletes.

11:00 am www.penguinplunge.org

Feb. 5

Wintervale Days, Burlington Come ski and snowshoe! Enjoy hot chocolate, fun adventures, and free ski and snowshoe demos. Cosponsored by the Intervale Center, Skirack, Catamount Trail Association, and Local Motion.

10 am–2 pm www.localmotion.org/ski

calendar Feb. 10–12

5th Annual Great Ice on Grand Isle, North Hero To be held on the largest skating oval on Lake Champlain. Skating, snowshoeing, snow sculpting, ice fishing derby, and much more! Call for weather updates.

(802) 372-4161

Feb. 4

Green Mountain Club 16th Annual Snowshoe Festival, Green Mountain Club, Waterbury Center Join in the winter fun at the Green Mountain Club’s 16th Annual Snowshoe Festival. Snowshoe hikes, nature walks, workshops and demonstrations, free snowshoe rentals, kids activities, s’mores and cocoa followed by a winter party with live Irish music, refreshments and raffle. $8 GMC members, $10 non-members, kids under 12 free. Become a GMC member at the festival and receive free admission!

8:30 am (802) 244-7037 www.greenmountainclub.org .

February / March 2012 Destination Vermont

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February / March 2012

Feb. 11

Bolton Valley Snowshoe Shuffle, Bolton Valley Resort, Bolton The Bolton Valley Snowshoe Shuffle 5K is designed for walkers and runners alike. Your participation benefits the American Lung Association’s mission to save lives by improving lung health and preventing lung disease. Awards for fastest finishers and top fundraisers.

10:00 am 802-876-6860. www.lungne.org

Feb. 18–19

Art in the Snow, Brandon Art in the Snow 2012 offers an opportunity to experience Brandon in a completely new way. This event is for life-long learners and the curious. Open studios, classes, and demonstrations in a variety of visual arts media, artist talks, colorful galleries, wine tasting parties, a wine-pairing dinner, evening music, fine gourmet cuisine or casual dining, antiques, books and special gifts. Cozy rooms in romantic Vermont country inns and charming B&B’s beckon.

All day Saturday Sunday 11 am – 4 pm www.brandon.org

Feb. 17–19

Vermont Log & Timber Frame Show and Vermont Green Home & Living Expo, Champlain Valley Expo, Essex Junction.

Interested in unique and beautiful homes of wood? Then the 9th Annual Vermont Log Home & Timber Frame Show is the place to be! You will have an opportunity to learn which home is the best choice for you and how to personalize your choice of log or timber frame home.

Speak directly to the professional log home and timber framers, learn how quality conscious they are, and how they can help you build the home of your dreams.

(802) 878-5545 www.cvexpo.org

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Feb. 18

Kids Fishing Derby North Hero Kids 14 and under, free; lunch available.

(802) 372-8400 (800) 262-5226 ruth@ilovermont.com www. champlainislands.com

Feb. 18-19

Green Mountain Gun Show Trail, South Main Street, White River Jct. Clean, family friendly environment, free gun appraising, handicap accessible, antiques and collectibles (Civil War, WWI, WWII, etc.) rifles, pistols, shotguns, knives and more. www.greenmtgunshowtrail.com

calendar

Feb. 18–26

Sleigh Ride Week, Billings Farm and Museum, Woodstock Horse-drawn sleigh rides, sledding with jack jumpers. Dairy farm and farmhouse programs, and hands-on activities. Sample presidential cookie favorites and spiced cider!

10:00 am – 3:30 pm (802) 457-2355 www.billingsfarm.org

Feb. 23

Disney FamilyFun Winter Carnival, Smuggler’s Notch, Jeffersonville Disney FamilyFun magazine teams up with Smugglers’ for this special Winter carnival on our Village Green featuring music and live entertainment, plus face painting, games, a bonfire, giveaways and outdoor barbecue.

2 pm – 5 pm (802) 644-8851 www.smuggs.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

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See your financial advisor, call 1-800-FRANKLIN or visit franklintempleton.com.

You should carefully consider a fund’s investment goals, risks, charges and expenses before investing. You’ll find this and other information in the fund’s summary prospectus and/or prospectus, which you can obtain from your financial advisor.

Please read a prospectus carefully before investing.

Franklin Templeton Distributors, Inc., One Franklin Parkway, San Mateo, CA 94403

© 2011 Franklin Templeton Investments

February / March 2012 Destination Vermont FTI_LIGHTHOUSE_MAG_4.77x4.65_DV_020112.indd 1

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1/9/12 1:07 PM

February / March 2012

Feb. 24–26

March 3–4

Vermont Recreational Vehicle and Camping Show, Champlain Valley Expo, Essex Junction Over 100,000 square feet of RV’s and ten RV Dealers! You will find motor homes, travel trailers, park models, truck campers, 5th wheels, pre-owned RV’s, financing, insurance, and campgrounds!

Adult admission $7.00, children under 16 free with adult, and free parking.

Friday, 10 am–7 pm; Saturday, 10 am–7 pm; Sunday, 10 am–6 pm (800)542-6017 email: snyder_b@bellsouth.net

Feb. 26

Stowe Derby, Stowe Mountain Resort, Stowe The Stowe Derby is one of the oldest and most unique ski races in North America.

It started in 1945 as a personal challenge between two amazing skiers: Austrian, Sepp Ruschp who was hired to come to America and head the new ski school at Stowe, and Erling Strom, world famous mountaineer from Norway. The challenge was the same as it is today—a race from the top of Mt. Mansfield, Vermont’s highest peak, to the historic village of Stowe: the ultimate test of a skier’s ability.

Ruschp was the winner of the first Stowe Derby. Today, the race attracts 1,000 competitors, ranging from cross-country ski team members and NCAA Champions to recreational skiers looking for a thrill.

While the race can be very competitive at all levels, it is also a fun race, which keeps people coming back year after year.

8:00 am (802) 253 9216 stowederby@teammmsc.org www.stowederby.com

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March 3

Model Train Show, Champlain Valley Expo, Essex Junction Enjoy Vermont’s largest train show featuring multiple operating HO, N, G, and O-scale layouts, and over 120 tables of exhibits and vendors of model railroading supplies. Children will be entertained by a railroad clown, face painting, balloons, and multiple hands-on train activities.

Food stand with hamburgers, hotdogs, fries and other snacks.

Adults $5, children $1, under age 6 free. $5/family with active military ID. Saturday 10 am–4 pm (802) 878-1135 www.nwrailroad.org www.cvexpo.org

The Burke Mountain Sled Dog Dash, Burke Mountain Ski Area, East Burke The Burke Mountain Sled Dog Dash is a family-oriented event for pet enthusiasts.

Come see some of the world’s most competitive sprint racing teams compete against each other in the spectacular setting of the Green Mountains. Hot food will be served at the race site, children’s games and activities will be provided, scenic trail viewing areas with high-peak and Willoughby Gap backdrops will be accessible by snowshoes, and spectator’s children will have the opportunity to participate in the one-dog event (a helmet is required). The race is also held in conjunction with the Wafer Family Foundation’s Annual Benefit Dinner and Chinese Auction to raise money for local children. Join the fun and enjoy an excellent meal and great conversation with the musher’s and NHL Hall of Famer, Clark Gilles, as mushers and spectators unwind for the evening

March 9–11

11th Annual Vermont State Boat & Marine Show, Champlain Valley Expo, Essex Junction Nearly 100,000 square feet of boats and ten boat dealers! Fishing boats, deck, pontoon and ski boats; performance, cruisers, boat lifts and docks and much more. Admission: adults $5.00, children under 16 free with adult. Parking is free.

Friday, 1 pm–7 pm; Saturday, 10 am–7 pm; Sunday, 10 am–5 pm (800)542-6017 Email: snyder_b@bellsouth.net

calendar

calendar

March 23–24

11th Annual Maple Sugar Open House Weekend The sweet maple aroma inside Vermont sugarhouses and steam rising from the cupolas outside, are the signs that sugaring season is underway! This event welcomes visitors at sugarhouses statewide. Activities will vary,

See page 8 for crossword puzzle

but weather permitting, you can count on seeing maple syrup made and sampling syrup and other maple products. Some sugarhouses offer tours and some have special activities for

children. No two sugarhouses are the same so plan to visit more than one. See website for times and event details.

(800) 837-6668 www.vermontmaple.org

February / March 2012 Destination Vermont

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by Ben Sarle This is the year they made it happen.

Merely eight months before opening, Maji Chien found herself across the table from Max Mackinnon and uttered, “I think we can actually do this.” At the time, she was enjoying a Peekytoe crab salad at Jean Georges, one of Manhattan’s few restaurants to have earned the coveted three Michelin stars. As Max noticed Maji fishing a small, rogue piece of crab shell out of her main course, he replied, “Well, we will have to make sure that doesn’t happen at our restaurant.”

Pistou’s warm contemporary clean lines and atmosphere bespoke its simple, refined approach to good food. It is located right on lower Main Street in Burlington, close to the waterfront and people watching. Photo by Elliot Dodge deBruyn

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Middlebury alumni Chien and Mackinnon co-own Pistou, one of Burlington’s newest additions to the changing culinary landscape downtown. Their restaurant is located on the corner of Main and South Champlain Street. Chien manages the front of the house operations, and Mackinnon takes charge in the kitchen as the head chef. Both twenty-five, the pair have become the spring chickens of local restaurateurs, bringing a unique blend of food savviness and youthful zeal to the scene.

When asked about the name Pistou, which refers to a sauce of French origins, traditionally consisting of garlic, olive oil, and fresh basil, Mackinnon responded, “we had gone through a lot of names and eventually came to this one. It’s something simple, yet somewhat refined.” For anyone fortunate enough to be walking into Pistou during lunch or dinner, it is clear that the atmosphere and food live up to its namesake.

Upon entering, it would be difficult not to be struck by the clean structural lines and meticulously contemplated lighting, which beckons any famished dinner-goer.

Chien greets her patron with a bubbly welcome and bright smile.

With four rotating taps, an impressive wine list, and a menu that changes every day with almost all locally-sourced ingredients, deciding could be the biggest challenge of the day.

With Mackinnon and Chef George Lambertson working over the flames, any choice will be a true celebration for the senses. “Maji and I were just down at Jericho

Searing flames and fresh herbs promise tender and flavorful foods.

Photo by Elliot Dodge deBruyn

Settlers Farm,” Mackinnon said.

“We saw their chickens, their vegetables, even some piglets.

They’re just great there.” Chien and Mackinnon’s dedication to local farms and their attention to detail behind the scenes becomes apparent while digging into their Jericho Settlers Farm pork chop, one of the popular dishes of the day. The meat is seared to the pinnacle of tenderness and comes accompanied with a light and flavorful sweet potato puree, along with a crunchy red cabbage to bring perfect complimentary textures to the entire meal.

“It’s the community of restaurants…and how supportive it is,” Chien said when asked what her favorite aspects of starting a restaurant in Burlington have been. “For example, we’ll tweet something about our lunch and Bluebird will retweet it. Sue Bette [owner of Bluebird Tavern] will post something to us like, ‘Wow,

that sounds great!’ We are in direct competition for people to come in and eat lunch, and yet she’s being so supportive and awesome.” It’s this kind of anecdote that speaks perfectly to the personality and talent of this dynamic pair. “The enthusiastic customers who come in and are excited about local food, where our produce comes from, and new restaurants in general. It’s amazing to be a part of that,” says Mackinnon.

Pistou’s quality remains the significant reason these ambitious entrepreneurs enjoy a healthy buzz of business, even in the frozen winter months of limited foot traffic. While the cuisine of Burlington has always enjoyed a high standard of excellence due to a steady stream of expertly skilled chefs and innovative restaurant magnates flocking to the area, Pistou raises the bar, and is set to become a dining staple of distinction for years to come.

Plans for dinner tonight?

Archie’s Grill 4109 Shelburne Rd Shelburne, VT 05482 802-985-4912 www.archiesgrill.com

Chef Leu’s House 3761 Shelburne Road Shelburne, VT 05482 Phone: 802-985-5258 www.chefleu.com

Pistou Restaurant 61 Main Street Burlington, VT 05401 802-540-1783 www.pistou-VT.com

Shanty on the Shore 181 Battery Street Burlington, VT 05401 802-864-0238 www.shantyontheshore.com

February / March 2012 Destination Vermont

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One by the Lake Shanty on the Shore

Two large but not overly filling fish tacos packed with a generous portion of haddock, aioli, and fresh vegetables, served alongside hand-cut fries. Photo by Ben Sarle, Thread Magazine

By John Flanagan One recent Friday afternoon at the Shanty on the Shore two older couples sat a table overlooking the stormy lake harbor and shared a bottle of white on ice. Outside, the rain changed slowly into snow while the warm and quiet atmosphere within the Shanty welcomed patrons seeking shelter from the storm and some good fish tacos. Though winter, however inconsistent in its ways, doesn’t often bring seafood lovers by the bucket-full, in these woodlined dining rooms sat a healthy portion of eaters enjoying the daily catch while watching the clouds roll in over the lake.

With Burlington’s ever-bourgeoning onslaught of new restaurants, let not an old favorite be forgot.

“Some people prefer modern restaurants with wall-mounted

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tanks filled with exotic fish,” the restaurant’s website states. “They expect Art Deco lighting and chairs made more for the sake of art, [rather] than comfort. Well,” it boasts, “we’re old fashioned.” The Shanty’s structure dates back to 1894, according to Kim Gobeille, who has owned the restaurant with her husband Al since 1996.

The building once housed a sail maker’s shop, and later, an establishment called the Welcome Inn. “It was really more of a truck stop back when all of Battery Street was industrial,” Gobeille said.

The Shanty’s rich history, as well as its casual, warm, and comfortable dining room and shoreline lake setting bolsters its ambience, which certainly does not blast the casual diner away with arty rococo or campy sea-worn pastiche.

The Shanty has been able to offer its consistency and quality, Gobeille said, because of her staff’s impressive longevity. General Manager Christian Chardain has been with the restaurant for nine years. Sean Perreault and Chris Kunkel, who run the kitchen, have worked there almost equally as long. Keith Cookson oversees purchases and food quality and has been at the Shanty for ten years. The front of the house revolves around a returning cast of high school and college students. “It really works out well with the college schedule,” Gobeille said. “All of our staff comes back from school right when it starts to pick up.”

The Shanty draws its hungry denizens from a mixture of sources. “We have a great local base,” Gobeille said, adding that

the nearby Hilton has provided a “vital” complement in sending its guests to her restaurants.

Although May through October continues to be the busiest season, winter provides crowds of hungry skiers and snowboarders with fresh fish and an Adirondack enhanced view of the lake. This season the Shanty is also offering enticing monthly specials. Now in the midst of an oyster special, the restaurant will soon host a scallop special in February, and a clam special in March, weather permitting. “We can get seafood delivered five to six days a week depending on the delivery service,” Gobeille said. The bulk of the

Shanty’s fish comes from Boston and the lobsters hail from Maine.

Meals at the Shanty begin with hot rolls and sweet tasting coleslaw.

The large, though not overly prodigious, menu offers a tempting array of standard seafood fare along with unusual combinations.

Their Mediterranean Shrimp Pasta ($10.99) includes delicious fried goat cheese upon a healthy bed of well-oiled linguini, fresh artichokes, capers, red onion, and bite-size medium shrimp. The garlic isn’t overwhelming and the flavors blend well, offering a warm, hearty, and fulfilling taste. The fish taco dish ($9.99) puts forth two large tortillas packed with

a generous portion of haddock, aioli, and fresh vegetables. The tacos are served alongside handcut fries. Advertised on the tables is the restaurant’s own “Shanty Ale,” an English brown ale brewed by Long Trail.

And so, amidst the ambitions of younger entrepreneurs with artisanal stars in their eyes, the Shanty remains tucked away, cozy and serene in its steadfast nook by the lake. Locals and tourists alike may trust that the Shanty’s cozy rooms will remain a fine perch from which to watch cold snowflakes fall and disappear into the lake, as warm mouthfuls of delectable food disappear too.

Plans for dinner tonight?

Archie’s Grill 4109 Shelburne Road Shelburne, VT 05482 (802) 985-4912 www.archiesgrill.com

Chef Leu’s House 3761 Shelburne Road Shelburne, VT 05482 (802) 985-5258 www.chefleu.com

Pistou Restaurant 61 Main Street Burlington, VT 05401 (802) 540-1783 www.pistou-VT.com

Shanty on the Shore 181 Battery Street Burlington, VT 05401 (802) 864-0238 www.shantyontheshore.com

A fresh lobster waiting to be ordered by the hungry lunch crowd at Shanty on the Shore. Photo by Ben Sarle, Thread Magazine

February / March 2012 Destination Vermont

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O Pioneers

Vermont’s Artisan Breads and Grains

Top: Tom Kenyon of Nitty Gritty Grains of Charlotte harvesting a field of wheat near to the shores of Lake Champlain.

Photo courtesy of Dave Kenyon Bottom: A Red Hen baker’s floury hands forming the bread. Photo courtesy of Randy George and Red Hen Baking Company

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by Lin Stone Recently, the head of one of Vermont’s independent schools was asked in an interview what prompted his choice to move to Vermont. His reply? “The bread of course. My wife and I are foodies and the breads you find in Vermont outshine any metropolitan claims to bakers’ fame,” said Peter Gilmore of Vermont Commons School. Gilmore’s not the only foodie enamored with what Vermont bakers pull out from their hearths; dozens of Vermont’s artisan bread makers have very dedicated followings.

This last December as a colleague packed up to visit parents in Florida for the winter holidays, she reminded her husband

to pick up three loaves of Red Hen Baking Company’s Cyrus Pringle or Vermont Miche bread as a gift for his mother. However, the request was misunderstood and he only bought one loaf, much to everyone’s chagrin. Dismayed and frustrated, he commented, “Okay then. Seriously, like a wine, fruit, or flower of the month club, if they have a bread of the month I’m buying that.”

Vermont has more than a baker’s dozen artisanal bread makers and everyone seems to have a favorite… or four. According to the USDA, Vermont has the highest per capita spending on local foods of any state, and there is no doubt that the state’s blue ribbon bread bakers contribute heartily to that Vermont pedigree.

baking enterprise, pulling loaves out of the oven, three at a time, and selling the bread to “gringos” who found his house on a map marked with an X. Soon he was baking six loaves a day, later, nine loaves, and so on. Then, at the insistence of “some French guy,” he made other breads and added, “Olives, more olives.”

Although mostly self taught, the couple liked the idea of baking European style breads. They heard about a great Belgian Bakery and

pooled their resources to take advantage of an opportunity to go and study with the bakers there. “We thought, if we can make bread just half as good as this it will be gratifying. It was a little tough though when we first came back and introduced our crusty chewy breads sold in brown paper bags. People were used to squishy Wonder bread and invisible plastic bags. It took time (and tasting) for interest to build here,” commented Chuck.

OBread Chuck Conway and Carla Kevorkian are the owners of OBread Bakery and have been pioneers in Vermont’s artisan and organic bread revolution.

Although baking and making Vermont their home since the mid 1970s, the couple’s initial route north was circuitous.

Fresh out of college in the fall of 1973 the two headed south.

Chuck took up residence in a little adobe house in a small town in Mexico. This began his first bread Chuck Conway and Carla Kevorkian of OBread Bakery at Shelburne Farms.

Photo courtesy of Jonathan Hillyer

Later, the couple moved back to the states and set up shop for the next three or four years selling their breads in Warren, at the Burlington Farmers Market, and food co-ops. Warren’s business proved relatively seasonal and Chuck and Carla decided to move to the Burlington area to live and develop a stronger year round business. “We wanted to do more business putting bread in the hands of people we would see, OBread’s loaves of Sesame Wheat

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we don’t grow the wheat or mill the flour here anymore, there is now an exciting trend: more and more Vermont farmers grow wheat, successfully. For example, Ben Gleason in Bridport and the Kenyons’ in Charlotte. There also is some talk about opening up a local milling operation.

Closing that circle locally would be very exciting!” he said.

Red Hen Baking Company

Red Hen Baking Company’s hearth baked Vermont Miche bread.

Photo courtesy of Glen Moody Photography

again and again. We wanted to know and see repeat customers— not just subsist on one-time buys from tourists,” said Chuck.

“We were thinking of opening a little café and bakery in downtown Burlington and found a little basement space under Bennington Potters. We were going to divide the space in two and share it with these two guys who weren’t quite sure what they were going to do—maybe make candy or ice cream or something. But the deal fell through when they decided to rent the gas station on the corner of St. Paul and College Streets instead. They ended up making and selling their own ice cream… you remember them, don’t you?

Jerry and Ben,” he chuckled.

“Next we met some other really nice people at the farmers market who suggested we go down to look at their farm in Shelburne and consider baking our bread in one of their barns. We were just a little surprised when we finally found it…Shelburne Farms.

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“We made a plan, wrote a proposal, and we moved.

We’ve been there ever since.

“At first, we did it all. Some wheat was grown on the farm then. We

According to husband and wife team and owners of the Red Hen Baking Company and café in Middlesex, Randy George and Liza Cain, that circle of food production and the farm to table loop has begun to close. Nestled proudly among more than a dozen European-style hearth-baked breads now is Vermont pedigree organic bread made entirely from locally grown grains. Randy named the bread, “Cyrus Pringle” in honor of the late Dr. Cyrus Pringle (18381911) a renowned botanist and wheat breeder from Charlotte.

Randy humbly attributes this significant local farm-to-table success to the perseverance of

“After years of baking bread 363 days a year 7 days a week, what still keeps me fired up about baking bread is the transformation of simple ingredients—salt, water, flour—and turning them into food that transcends the simple start. By manipulating those few ingredients we can make many, many different breads.” —Randy George, Red Hen Baking Company would dry the wheat and put it in tin-lined grain bins. Every morning someone would climb up and fill a bag with wheat, throw the bag in a truck, bring it to the bakery where we would clean the wheat—sift the wheat from the chaff—mill the wheat into flour, and then, we’d begin to make the bread. It was a lot of work and a lot of noise before you could even start baking. Although

others. “When we started in 1999 we felt like the new kids on the block, the youngsters. We wouldn’t have had the market opportunities we did if not for the real pioneers, such as Jules and Helen Upland from Plainfield and OBread. They paved the way. Vermont also had the “infrastructure,” so to speak, to introduce and support organic and artisan breads because the food co-ops and health food

stores successfully supported local bakers for decades. Big grocery stores and chains don’t buy this way. Healthy Living, City Market, Hunger Mountain and half a dozen additional coops are significant forces in the localvore movement today.

“These commitments for organic, healthful, and specialty foods are written right into their mission statements. This promotes a culture of appreciating healthy food and supporting local and creative “anybodies” trying to make a difference in America’s food chain. You can’t make good bread from bad flour. And so we need everyone, the farmers, bakers, stores, and consumers to balance this equation.”

Like OBread, Randy notes that he is grateful too for the determination and collaborative efforts of Ben Gleason of Gleason Grains in Bridport and Tom Kenyon of Aurora Farms and Nitty Gritty Grains in Charlotte.

Down to the Nitty Gritty Tom Kenyon of Nitty Gritty Grains is a native Vermont farmer and an agricultural entrepreneur.

He grows the corn and wheat for his company’s line of organic cornmeal, flour, pancake, and muffin mixes, as well as the wheat used by the Red Hen Baking Company in its signature Vermont “Cyrus Pringle” bread. Kenyon has a 900-acre field capacity with his own and leased fields

Red Hen Baking Company’s Mad River Grain bread.

Photo courtesy of Curtis Savard Photography

OBread’s Chuck Conway scoring loaves of European-style organic bread before baking.

in Shelburne and Charlotte, in addition to the Monkton family dairy farm, which is now leased.

According to Tom’s sister and assistant, Catherine Kenyon, aka the “Corn Meal Queen,” the family (nee Barnum) has farmed fields in and around the Champlain Valley for “seven or eight” generations.

Today’s descendants—Tom Kenyon, his children, siblings, and friends—carry on the Vermont farming tradition, eighteen hour days and all. Catherine noted that her brother was approached by Randy George from Red Hen about five years ago and encouraged to grow certified organic wheat for his bread. “It was a gamble,” said Catherine, “as the weather always makes it so. It [growing grain] takes a lot of monitoring and you have to be very committed and very good. But Vermont is very supportive to farmers’ efforts to problem solve and to keep agricultural land open and working. They are also happy to help farmers branch out to develop value-added products, such as happened with our fields of wheat and corn and Nitty Gritty Grain. UVM professor Heather Darby, NOFA [Northeast Organic

Farming Association], Red Hen, everyone works together and that’s what makes it successful.”

Success

Vermont grew 40,000 acres of wheat in the 19th century, but those grain fields disappeared as the Midwest prevailed in the feisty and tough competition of grain commodity markets. Today however, Vermont’s localvore movement has risen and its bastion of artisan bread bakers, its farmers and farmers markets, its co-ops and grocery stores have joined their calloused and floury hands in a round robin circle of support for Vermont farms and very, very good bread.

Certified Organic Vermont Grown Cornmeals and Flours in a variety of sizes and flavors.

VT Grown Flours ( 2 varieties) VT Grown Cornmeal (3 varieties) Wheat Berries | Pancake & Muffin Mix Visit our website to order today:

nittygrittygrain.com/products

February / March 2012 Destination Vermont

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V

ermont has no shortage of attractions whatever the season. Whether you are coming for the skiing, hiking, a college visit, the cuisine, to spa, or to run a marathon, there is no excuse to be bored.

While a good majority of visitors to the state come to enjoy some form of outdoor recreation, an indoor attraction is especially appealing when the weather is too cold or rainy outside. One fact that many people do not often realize is that Vermont has many excellent museums offering the best of the visual arts, sciences, history, and culture. Here is a partial list of some of the museums in the state that are open all year.

Echo Lake Aquarium and Science Center, Burlington ECHO Lake Aquarium and Science Center is an award-winning LEED facility. Founded in 2003, ECHO welcomes more than 150,000 visitors annually with interactive exhibits and science education programs that include over 70 species of fish, amphibians, invertebrates, and reptiles; and more than 100 interactive experiences. ECHO is part of the Leahy Center for Lake Champlain — a 2.2 acre environmental campus on the Burlington Waterfront — which is home to a consortium of organizations working for public and academic engagement in science, environmental education, research, and cultural history.

ECHO is open year round, 10 a.m. - 5 p.m., except Thanksgiving, Christmas Eve and Christmas Day. ECHO Members Free; Toddler (2 and younger) Free; Children (ages 3-17) $9.50; Seniors (age 60+) and College students with ID $10.50; Adults (ages 18-59) $12.50 (877) 324-6386, www.echovermont.org

ECHO Lake Aqua

rium and Science

Center

Birds of Vermont Museum, Huntington The Birds of Vermont Museum is a delightful place where visitors can learn about birds and their roles in the earth’s eco-systems. A private, non-profit organization, the Museum features over 497 carved wooden birds, representing 258 species. Here, natural history meets art.The woodcarvings depict Vermont’s nesting species in their natural habitats as well as North America’s endangered and extinct species.

November 1 - April 30 Open in winter by appointment Members: Free Non-Members: Adult $6.00, Senior $5.00, Child $3.00 (3-17) Call for group rates (10 or more people) (802) 434-2167 www.birdsofvermont.org Birds of Vermont Museum

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Montshire Museum, Norwich From its beginnings in a bowling alley, to its acclaimed status as one of the best science museums in the country, the Montshire Museum has nurtured an interest in the natural and physical world for nearly a million visitors and schoolchildren in New Hampshire and Vermont.

Discover hands-on science and a world of new ideas when you visit the Montshire, one of the country’s top science museums. There’s something for everyone at the Montshire—interactive bubble stations, the region’s largest collection of moths and butterflies, wildly creative Rube Goldberg devices, a tank where live trout swim, the topological puzzles, a colony of leaf-cutter ants, and much more. More than 125 permanent exhibits, Andy’s Place—a special area scaled to size for visitors five and under and their caregivers,100 acres of trails, outdoor exhibits, a Woodland Garden, Science Park, a walking tour of the solar system, and during the warm-weather months, the most intelligent water park in New England.

Open from 10 a.m. to 5 p.m., seven days a week except Thanksgiving Day and Christmas.

(802) 649-2200 www.montshire.org American Museum of Fly Fishing, Manchester Established in 1968 in Manchester, Vermont, by a group of interested anglers, the American Museum of Fly Fishing was created to preserve and exhibit the treasures of American angling.

Today, the museum serves as a repository for, and conservator to, the world’s largest collection of angling and angling-related items, numbering in the thousands. Their collections and exhibits thoroughly document the evolution of fly fishing as a sport, art form, craft, and industry in the U.S. and abroad, dating as far back as the 16th century. Rods, reels, flies, tackle, art, photographs, manuscripts, and books form the major portions of the Museum’s collections.

Tuesday - Saturday 10 a.m. – 4 p.m.

Closed on major holidays.

Administrative offices: Monday – Friday 9 a.m. – 5 p.m. $5.00 for adults, $3.00 children (ages 5 to 14), or $10.00 for a family. Members and their immediate family receive free admission.

802-362-3300, www.amff.org

Montshire Museum

BCA Burlington City Arts, Burlington The Burlington City Arts Center has blossomed into Vermont’s premiere location for contemporary art. Securing and exhibiting national-level artists from Vermont and elsewhere, the Center’s mission is to bring a unique arts experience to the public that will challenge, teach and engage. The BCA Center features two floors of Contemporary art exhibition, the Art Lab artist-in-residence studio on the fourth floor, and numerous contemporary events throughout the year including music, film, and performance.

Tuesday – Friday 9 a.m. – 5 p.m.

Saturday 12 p.m.– 5 p.m.

Closed Sunday and Monday Free Admission 802-865-7166 www.burlingtoncityarts.org

Burlington City Ar

ts

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Fairbanks Museum, St Johnsbury Industrialist Franklin Fairbanks founded the Fairbanks Museum in 1889. Inside their classic Victorian building, you will find a dazzling array of animals and artifacts, dolls and tools, shells and fossils, and much more! Take a trip through the cosmos in Vermont’s only public planetarium, and see weather forecasts in the works in our Eye on the Sky Weather Gallery. A full calendar of events, workshops, lectures, and field programs invites everyone to explore the nature of our world. Inside, their collections include some 175,000 objects: 75,000 natural science specimens (mounted birds, mammals, reptiles and fish; insects; nests and eggs; shells; fossils; rocks and minerals; herbarium) 95,000 historical artifacts (tools; toys; dolls; textiles; weapons; archival photographs and documents) 5,000 ethnological items representing Oceania, the Near East, Africa, Egypt, Japan and native North America.

Winter Hours (November – March) Tuesday – Saturday, 9 a.m. - 5 p.m.

Sunday, 1 p.m. – 5 p.m.

Summer Hours (April – October) Monday – Saturday, 9 a.m. - 5 p.m.

Sunday, 1 p.m. – 5 p.m.

Adults $8.00, Senior citizens and children under 17 $6.00, Children under 5: free Family (2 adults and their children): $20.00 Note: Planetarium is closed for renovation until April 13, 2012 www.fairbanksmuseum.org

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The Omni Globe at the Fairbanks Museum demonstrates global systems and how they relate to what we experience locally.

Helen Day Art Center, Stowe The Helen Day Art Center produces major exhibitions featuring internationally and nationally recognized artists and local Vermont artists and artwork. They offer art classes for youth and adults yearround and collaborate with businesses and organizations to bring the arts to our region. Enjoy original special events driven by artists that connect a broad audience of Vermonters and visitors with creativity. Class offerings include everything from figure drawing to video animation, Photoshop to plein aire painting. Helen Day Art Center offers scholarships for classes to ensure that all artists, young and old have access to the visual arts. Visit the Helen Day Art Center for a healthy dose of culture to stimulate your senses and engage your mind. They keep the arts alive in Vermont!

Gallery Hours: Wednesday – Sunday 12 p.m. – 5 p.m.

The Art on Burton exhibit at the Helen Day Art Center examines the role of art and and by appointment. design on the culture of snowboarding. The exhibit runs Jan. 20 through April 15, 2012.

(802) 253-6131, www.helenday.com

Colored woodblock from the waterinsired Art and Objects collection at the Fleming Museum, University of Vermont.

Fleming Museum University of Vermont, Burlington The University of Vermont’s Robert Hull Fleming Museum is a cultural treasure prized

by Vermonters and visitors for more than 80 years. The Fleming Museum is located on the campus of the University of Vermont, which, chartered in 1791, is one of the nation’s oldest universities. When the Museum opened in 1931, it was hailed as “a practical place of learning, a vibrant, ongoing educational institution for both children and adults.” Today, the Museum houses Vermont’s most comprehensive collection of art and anthropological artifacts. It presents innovative exhibitions of contemporary and historic art from around the world, complemented by year-round programming for all ages.

Regular Season Hours (Labor Day - April 30) Monday: closed Tuesday, Thursday, and Friday: 9 a.m. - 4 p.m.

Wednesday: 9 a.m. – 8 p.m.

Saturday and Sunday: 1 – 5 p.m.

Summer Hours (May 1 - Labor Day) Monday: closed Tuesday – Friday: noon – 4 p.m.

Saturday and Sunday: 1 p.m. – 5 p.m.

(802) 656-0750 www.uvm.edu/~fleming/

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vermont B & B’s Birch Ridge Inn Butler Road , Killington, Vermont (802) 422-4293 Toll Free (800) 435-8566 (802) 422-3406 Innkeepers: Bill Vines & Mary Furlong

Inn at Buck Hollow Farm 2150 Buck Hollow Rd , Fairfax, Vermont (802) 849-2400 Toll Free (800) 849-7985 Innkeeper: Brad Schwartz

Chester House Inn 266 Main Street Chester, Vermont 05143 (802) 875-2205 (888) 875-2205 Internationally, call: 1-802-875-2205 innkeepers@chesterhouseinn.com

Nutmeg Inn 153 Route 9 West P.O Box 1899 Wilmington, Vermont 05363 (802) 464-3907 Toll Free: 855-8nutmeg Fax: (802) 464 3908 innkeeper@nutmeginn.com www.nutmeginn.com

Doveberry Inn 284 Route 100 P.O. Box 1736 West Dover, Vermont 05356 (802) 464-5652 (800) 722-3204 FAX (802) 464-6229 duveberry@aol.com The Essex Vermont’s Culinary Resort & Spa 70 Essex Way Essex, Vermont 05452 (802) 878-1100 Toll-free (800) 727-4295 Fax. (802) 878-0063 www.vtculinaryresort.com Fitch Hill Inn 258 Fitch Hill Road Hyde Park, Vermont 05655 (802) 888-3834 Toll Free: (800) 639-2903 innkeeper@fitchhillinn.com www.fitchhillinn.com Four Columns Inn On the Green, PO Box 278 Newfane, Vermont 05345-0278 (800) 787-6633 innkeeper@fourcolumnsinn.com www.fourcolumnsinn.com

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Strong House Inn 94 W. Main Street Vergennes, Vermont 05491 (802) 877-3337 www.stronghouseinn.com Thatcher Brook Inn PO Box 490 At Exit 10 I-89, Rte. 100N Waterbury/Stowe, Vermont 05676 (800) 292-5911 US & Canada info@thatcherbrook.com The Phineas Swann Bed & Breakfast Country Inn 195 Main Street Montgomery Center, Vermont 05471 (802) 326-4306 Fax (802) 326-4310 www.phineasswann.com Innkeepers: John and Jay WilloughVale Inn & Cottages 793 Vermont Route 5A South Westmore, Vermont 05860 (802) 525-4123 (800) 594-9102 Fax: (802) 525-4514 info@willoughvale.com www.willoughvale.com

by Kathy Howard

According to the dictionary, the definition of an alpinist is a mountain climber, especially one who climbs in the Alps or mountains of similar heights. Here in Vermont, the Green Mountains not only meet that requirement but their verdant peaks have long been Photos courtesy of Petra Cliffs Climbing Center

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a favorite venue for hikers and climbers alike. Many a footed traveler has happily marched along Vermont’s pathways in search of the perfect mountain adventure. The more personally challenging the trek, the more empowered the climber feels.

And for the real adventure junkie, adding ice to the mix means more than a frozen margarita.

Cliffs at Lake Willoughby Photo courtesy of Northern LIghts Rock and Ice Experience

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The long cold winters in Vermont allow slippery vertical cliffs or a frozen waterfall to form worldclass ice climbs each season.

Throughout the state there are a variety of ice and snow routes that are perfect for a guided climb, course, or lesson on technical ice climbing. Ice climbing is ill-advised for the inexperienced, and risks are mitigated with skilled instruction or guidance from one of the area’s professionals. The most notable areas for ice climbing are located at Bear Notch, Bristol Cliffs, Lake Willoughby, and Smuggler’s Notch. These northern Vermont ice climbing areas may very well be the finest ice climbing areas in North America.

Ice climbing’s popularity has grown over the past few years, but it is not for inexperienced or faint of heart. A typical adventure may involve a half or full day time commitment, a hike of a mile or more to get to the climb, and of course, freezing temperatures.

But, with a well selected route, guidance, good climbing partners, and a great frame of mind, ice climbing can be an exhilarating experience even for beginners.

Vermont is home to many outdoor adventure facilities that offer a wide assortment of rock climbing, ice climbing and mountaineering instruction.

Not only can people find out if they like climbing, but they can also learn about the gear, the techniques and the safety methods of climbers in a safe and controlled setting.

Northern Lights Rock and Ice Experience in Essex is one such resource. Located behind The Essex Resort & Spa in Essex, Northern Lights offers outdoor rock and ice climbing walls, an Entre Prises Rock Climbing Pinnacle, dual 450 ft. zip wires, and a unique multilevel, odyssey-style, universally-

Year-round ice climbing instruction at Northern Lights Rock and Ice Climbing Experience.

accessible team Challenge Course. A good majority of their clients are local or from across the border in Canada and arrive by word of mouth suggestions, although some of their clientele also come from the nearby Essex Resort. According to owner Chris Bacon, “Ice climbing can be a very empowering experience.

People are on top of the world when they finish a climb and have completed something they never in a million years thought they could do and they want to share that experience.” Creating an “experience” for people is the main goal for the instructors at Northern Lights. “We get a lot of couples and groups of ladies coming here and to learn to climb with a variety of fitness levels and experience. Everyone is different so we customize each lesson so the clients can really enjoy their climb,” says Bacon.

Petra Cliffs Climbing Center in Burlington caters to both novices and to more experienced and serious climbers, but it is also another facility of good repute where one can learn about the exhilarating sport of climbing and the fundamentals of safe winter adventures on snow

and ice. They too offer a variety of beginner level classes with skilled instructors who teach the basics of winter outdoor safety and ice climbing on easy to moderate terrain. Head guide Steve Charest says “eighty to ninety percent of our ice climbing clients are looking for introductory instruction.

Our Beginner I course teaches the basics of ice-climbing, and hopefully they become hooked and go on to Beginner II and more. You can’t believe the grins on people’s faces after they learn to swing an ice ax.”

Once you are hooked there are also year-round opportunities to master the craft and further your climbing skills with onsite indoor climbing walls and outdoor challenge programs at the Bolton Adventure Center, which is also part of Petra Cliffs’ programs.

Winter in Vermont is dramatic and incomparably beautiful: frozen waterfalls, snow-laden evergreens, mountaintops, and drifting snow. So be adventurous—try something new—but do so safely and with a humble bow to the power of Mother Nature’s below zero temperatures and sliding snow.

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viewpoint

Let us love winter for it is the spring of genius. —Pietro Aretino

Photo by Ryan Bent

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college street beat

VERONIQUE MILJKOVITCH

So. Winooski ave.

Parking Garage

center street

Boutiliers Church street

Church Street Marketplace

City Hall Park

lege street

Pearl street

collegCeolStree t

Pine street

115 college st. burlington 658-4050 mon-sat 10-6, sun12-5

So. Champlain street

Main street

Hilton Burlington Hotel

Boutilier’s stocks over 15,000 art materials.

On-site custom framing.

Your art supply store and so much more.

eet e str

Waterfront Park

Find us on facebook

Marilyn’s

Battery street

Lak

Flynn Center

St. Paul street

Parking Garage

Courtyard Burlington Harbor Hotel

Main street

bank street

cherry street

Burlington Town Center (Mall)

Burlington City Arts Gallery

Veronique creates clothing that combines the raw sensuality of texture with a relaxed fit.

Designed for a dynamic woman who wants to express her creative side. Her designs embody a refined allure that goes easily in your suitcase and around the world.

M-Sat 10-6, Sunday 12-5 Serving Vermont since 1925 echo Lake Aquarium & Science Center

Spirit of Ethan Allen Cruise Boat

194 College St. Burlington 802-864-5475 / 800-955-1278

www.boutiliers.com

February / March 2012 Destination Vermont

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INFO@ 160 Ban k Street Burlington, VT

802.859.0888

LOCALLY GROWN LOCALLY SERVED Farm-to-table gastropub featuring gourmet local burgers, housemade Charcuterie, local cheeses and farm style comfort food all with a goal of supporting our many talented Vermont farmers and food producers. Rare and prized beers from Vermont’s backyard and beyond offered at the bar, in the outdoor beer garden, and in the downstairs speakeasy.