This December, Stone Hill Inn turned 20!

Eat, Drink, and Be Merry with Us

Thank you for helping us celebrate on Friday, December 14th! Enjoy photos from the event below!
 
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The Stone Hill Inn is excited to be a destination in this year’s Gardens of Stowe event.

The Gardens of Stowe annual event is scheduled for Sunday, June 24, 2018 from 12:30 – 5:00 p.m.

The Gardens of Stowe special summer event is a self-guided tour that immerses participants in Stowe’s most beautiful gardens. Guests pick up their tour maps at JCOGS and then spend the afternoon enjoying approximately one dozen private gardens in Stowe, Vermont.

This enchanting event closes with a tented, finger-food catered reception; a gardening talk by VPR’s Master Gardener, Charlie Nardozzi; a floral arranging demo by Bramble + Bloom; and a silent auction. It’s truly a gardener’s dream way to spend a day!

Tickets for the 2018 Gardens of Stowe event, presented by Stowe Reporter in partnership with JCOGS, are available for online purchase. Pre-purchase for $20 + Eventbrite fee or purchase at-the-door for $25.

Registration and Reception for the Gardens of Stowe event are at JCOGS (1189 Cape Cod Rd, Stowe, VT 05672).

Learn more about this Stowe Vibrancy event on Facebook.

Local? We look forward to hosting you during the Gardens of Stowe summer event.

Create your own garden-centric Stowe Staycation by adding a stay at the Stone Hill Inn to your weekend plans. Last-minute? If you’re booking within 24 hours of your stay, we might have a local Stowe resident discount available.

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Our guests love our backyard garden!!!

Take a look at some of our favorite recent reviews

Look no further!!! This Inn checks all the boxes (waterfall included!) Our room had a two sided fireplace with one side in the bathroom (right next to the Jacuzzi tub!), clean, warm room with the most amazing view of the backyard which has by far the most amazing water feature I’ve ever seen in Stowe!
TripAdvisor Review from Burlington VT, April 2017

Loved this Place!!! Stone Hill Inn came highly recommended and it was a truly fantastic place to stay! The hidden setting is surrounded by beautiful country gardens, but it’s close to everything in Stowe.
TripAdvisor Review from Dallas Texas, November 2017

Some of our favorite Garden photos!

Get your tickets now and book your stay to enjoy our beautiful gardens, even more!

Call us to book your Stowe Staycation today (802) 253-6282 or book online. Romance is always in season!

Vermont leaf season is unmatched.

Not surprisingly, TripAdvisor names Stowe as the Number One destination for fall peeping, but not just for fall foliage in Vermont, but for leaf peeping in the entire United States. 

From early September through late October, Stowe visitors marvel at our gold, orange and red hues. To put it simply: our fall leaf peeping is amazing. Whether you come for a relaxing drive or a more adventurous fall hiking adventure, you won’t be disappointed.

Vermont Lodging:
Where to stay for fall leaf season?

Your lodging is one of the most important decisions in your Autumn getaway planning. In 2017, Yankee Magazine named our award-winning property “New England’s Most Romantic Getaway.” If you’re planning a romantic getaway for fall foliage in Vermont, then the Stone Hill Inn might be the perfect fit. We’re a couples-only, romantic, luxury bed and breakfast.

During leaf season, we have very few vacancies. Make sure to book ahead-of time; many guests even book a year in advance!

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Vermont Activities:
How to best enjoy fall foliage in Vermont? 

Get outdoors. There are so many places and activities that will immerse you in the beauty! A few our favorites are biking, hiking, or zip-lining.

Don’t forget to take a drive along the Mt. Mansfield Auto Toll Road; you’ll see simply spectacular views of the Stowe, VT area.

Vermont Dining:
Where to eat dinner in Stowe?

Stowe is a foodie destination! Many of our restaurants offer farm to table dishes and are happy to accommodate dietary needs. Some of our favorites are: Harrison’s, Bistro at Ten Acres, Plate, Michael’s on the Hill, and Hen of the Wood.

FYI: The Stone Hill Inn is AIP, Paleo, Gluten Free, Vegan, Vegetarian and Pescatarian diet friendly. Don’t let diet restrictions keep you from enjoying time away and fall foliage in Vermont. We are happy to make your stay perfect in every way we can.

Come and see for yourself why Stowe is the #1 place for Fall Leaf Peeping!

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May 24, 2017, 9:05 am.

STOWE, Vt.(BusinessWire)—Yankee Magazine’s “Best of New England” travel guide has named Stone Hill Inn the 2017 Editors’ Choice for Romantic Getaway, noting, “Luxury is the hallmark of this couples-only retreat nestled on nearly 10 acres in the heart of Stowe.”

Kristie Roling, who took ownership of the B&B with her husband, Todd, last December, said, “We fell in love with the romanticism of the gardens, the rooms and the seclusion, and love to share it with other couples, who often come to celebrate a special milestone in their lives.”

“Nearly half our guests come to celebrate an event–a proposal, an engagement, a wedding, an elopement, a honeymoon, an anniversary or a birthday,” agreed Todd Roling, who added, “But Stone Hill Inn is the perfect spot for couples to just spend time together recharging and reconnecting in a romantic escape from their hectic daily lives.”

To encourage more couples to do this, the inn has created a special add-on room package for stays of at least two nights. It includes:

$120 certificate toward dinner for two at chef-owned, from-farm-to-table Michael’s on the Hill;
A dozen long-stemmed roses;
Chocolate (local) truffles;
Candle-lit, silk-rose-petal turndown service; and
Late checkout (additional 90 minutes).
For details on rooms: https://www.stonehillinn.com/stowe-bed-and-breakfast.html

To enter a sweepstakes to win a two-night stay valued at up to $1,200: https://www.stonehillinn.com/romantic-getaway-giveaway (enter by June 15, 2017).

About Stone Hill Inn

Stone Hill Inn features nine guest rooms with king beds, fireplaces and Jacuzzis for two. Couples enjoy three-course breakfasts and mimosas, seated at private tables in the sunlit dining room, and can retreat to their rooms for massages. The inn is: a year-round destination for such outdoor activities as ballooning, kayaking, ziplining and hiking; in the No. 1 spot in the country for fall foliage (per TripAdvisor readers); and a short drive to winter skiing and snowboarding at Mt. Mansfield. A member of TripAdvisor’s Hall of Fame and a recipient of its Certificate of Excellence for six consecutive years, the inn accommodates guests with AIP, paleo, vegan, vegetarian, pescatarian and gluten-free dietary needs.

Best Romantic Getaway in New England – Stone Hill Inn – Yankee Magazine Editors’ Choice 2017 from Todd Roling on Vimeo.

Pictured: AIP Friendly Breakfast–Organic Bacon, Onion, Sage Chicken Patties; Organic Sweet Potatoes and Brussel Sprouts roasted in Coconut Oil; Fresh Fruit; Fresh Pressed Beet, Carrot, Apple, Lemon Juice; and Organic Bone Broth; Strawberry, Starfruit, Lemon for garnish.

Have special dietary needs? The Stone Hill Inn is AIP, Paleo, Gluten Free, Vegan, Vegetarian and Pescatarian diet friendly.

It’s true that planning a getaway or vacation when you’re following a strict diet, of any kind, proves to be difficult. Finding a great Inn or B&B that accommodates dietary restrictions is often a challenge.

It just got easier.

Autoimmune Disease is an epidemic in our society, but many sufferers have found great success and even remission from their respective diseases by following a strict diet known as The Autoimmune Protocol (AIP). It is a nutrient dense, organic diet that eliminates grains/gluten, dairy, sugar, eggs, nuts/seeds, soy, nightshades, alcohol, and caffeine (to name a few).

At the Stone Hill Inn, we are very familiar with AIP, as well as, Paleo, Gluten Free, Vegan, Vegetarian, and Pescatarian diets. Over 10 years ago, I was diagnosed with autoimmune thyroid disease or Hashimoto’s. For 5 years, I suffered with multiple symptoms until I found out that Gluten, Dairy, and Soy were causing most of the issues. I eventually found AIP. Over the last few years, AIP has improved my total heath and eliminated all of my symptoms.

During this time, going on vacation or even a short getaway, was next to impossible because I didn’t want to wreck my diet and have my symptoms reemerge due to eating food that was not AIP compliant. Can you think of a B&B that offers an AIP breakfast?

Me either…until now!

We have been cooking gluten free, dairy free, soy free, Paleo, and AIP for several years now and are happy to accommodate any dietary restriction at breakfast, with advance notice. We can even whip up an afternoon snack, if needed.

So, what about dinner in Stowe???

Stowe is a foodie destination! Many of our restaurants offer farm to table dishes and are happy to accommodate these same dietary needs. Some of our favorites are: Harrison’s, Bistro at Ten Acres, Plate, Michael’s on the Hill, and Hen of the Wood.

Don’t let diet restrictions keep you from enjoying time away and our lovely Stowe, Vermont Inn. We are happy to make your stay perfect in every way we can.

Call us to book your AIP friendly getaway today (802) 253-6282 or book online. Romance is always season!

— Kristie

Kristie and Todd Roling,
Innkeepers

Stone Hill is highlighted in the Travel Channel’s list of Top 10 New England B&Bs for a romantic & luxurious getaway.

When Jennifer Plum Auvil, Travel Channel writer, created a top 10 round-up for the best of New England’s luxurious and romantic B&Bs, she highlighted Stone Hill Inn in the list.

Ms Auvil writes on TravelChannel.com:
Experience the best of New England’s characteristic charm and beauty in one of the region’s best bed-and-breakfasts. With elegant mountainside inns, refined beachfront estates and classic country homes, this list highlights the best of New England’s luxurious and romantic B&Bs.
 

 
The Stone Hill Inn in Stowe, VT, is designed for romance. Each of the inn’s 9 rooms has a 2-person Jacuzzi and a fireplace, amenities that are often available only in a bed-and-breakfast’s priciest rooms. All of the tables are set for 2 in the sunny breakfast room, so you can focus on your partner and a pile of orange-pecan waffles! As lovely as things are inside, it gets even better outside, with 9.5 acres of rolling hills for tobogganing, hammocks for lounging and an outdoor hot tub for stargazing in snowy weather or on cool summer nights. Ready to dip a toe into the real world beyond the inn? Stowe’s great skiing and cool village scene with restaurants and shops is just 10 minutes away.
 
What’s Cool: Picky about pillows? Find one that’s just right at the inn’s pillow library.

Proposals, Honeymoons, Vermont Elopements and ‘Just Because’ Getaways

We’re so honored to be part of this prestigious list of New England bed and breakfasts. Celebrating special occasions is the primary reason our guests come to Stone Hill, and we thoroughly enjoy helping our guests plan and secure reservations for their special occasions. We offer special packages for Proposals, Honeymoons, Vermont elopements, and ‘Just Because’ romantic getaways. Guests especially love our beautiful backyard gardens and interior common areas as backdrops for their small Vermont weddings and elopements.

Hash is a dish consisting of diced or chopped meat, potatoes, and spices that are mixed together and then cooked either alone or with other ingredients such as onions. The name is derived from the French verb hacher (to chop). Corned beef hash became especially popular in some countries including in Britain and France during and after World War II as rationing limited the availability of fresh meat.

Although the exact beginnings of corned beef are unknown, it most likely came about when people began preserving meat through salt-curing.

Evidence of its legacy is apparent in numerous cultures, including Ancient Europe and the Middle East. The word corn derives from Old English, and is used to describe any small hard particles or grains. In the case of “corned beef”, the word may refer to the coarse granular salts used to cure the beef. (Wikipedia)

Hash has recently made a comeback as more than just a dish for leftovers or breakfasts of last resort.

High-end restaurants now offer sophisticated hashes and the first cookbook dedicated exclusively to a wide variety of hashes – Hashcapades — was self-published in 2012. (Wikipedia) Evidence for the revival of Hash can be found in almost any city in some very trendy restaurants: Sweet potato hash with crab at the Blue Water Grill in New York. Smoked Salmon Hash at Brix Tavern in Portland, Oregon; Haggis Hash Deluxe in Edinburgh; Roasted Sweet Potato Hash at Julians in Providence; or Smoked Brisket Cornbread Hash at Smoke Restaurant in Dallas. Hashcapades is also a blog.

At Stone Hill Inn we favor a Corned Beef Hash offering whose success results both from the meat selection and the meat preparation. Flavor is key but tender beef is the first priority. We like to start with about a three pound cut of corned beef which is more than enough to feed a full house of guests at breakfast (18 people) when combined with another entrée (e.g., Crème Brulee French Toast) at Stone Hill.

We begin with a recipe from the Williams-Sonoma kitchen library: Breakfasts & Brunches.
This is a 1997 Weldon Owen Inc. production.
Then we make some changes!!

Ingredients (We’ve doubled the ingredients since they are based on 1.5 pounds of beef and we are using 3 pounds.)

2.5 lb Yukon Gold or other waxy yellow potatoes; unpealed cut into ½”(12mm) cubes . We actually use more potatoes than this — we like to have an equal number of potato cubes as we have cubes of prepared corned beef.
4 tablespoons unsalted butter
2 large mild yellow onion, cut into ½” dice. We also like to add another small yellow onion.
2 green pepper (capsicum); seeded, deribbed and cut into ½” squares. We like to also add on or two yellow peppers.
2/3 cup (160 ml) milk
1 cup (40gm) finely chopped fresh parsley, plus sprigs for garnish
4 tablespoons finely chopped fresh chives
4 tablespoons (2 fl oz -60ml) vegetable oil

The Magic. The preparation of the meat begins with the instructions on the package, but primarily we place the meat in a deep container on the stove and fill with water until the meat is completely covered. We bring this to a boil and then turn down to simmer for about three hours. Then we let the meat sit in the bath until cool, allowing it to continue to absorb flavors from the water. Wrap the meat and put in the refrigerator so it is ready for the final stages of CBH production. Don’t throw away this water – keep covered and you will use it to cook the potatoes in the morning.

Begin. Next morning: retrieve the beef from the fridge, trim off excess fat and begin to cube into ½” dice. Set aside.

Get the potatoes cooking. Place in a large saucepan with lightly salted cold water to cover. (We like to use the cold water remaining in the pot that cooked the beef for more flavor– you won’t need salt). Bring to a boil over high heat; reduce the heat to medium and simmer, uncovered, until just tender enough to pierce with a fork. About 5-7 minutes. Do not overcook.
Meanwhile, in a nonstick frying pan over medium heat, melt the butter. Add the onion and bell peppers and sauté until onion is tender-crisp: about 4-5 minutes. Set aside.

Mix. Drain the potatoes and place in a bowl. Add the onion and bell peppers; set the frying pan aside and do not wash. Now add the corned beef, milk, chopped parsley and chives. Toss to mix well, taking care not to mash the potato pieces. Season to taste with salt and ground pepper and toss again. Heat the vegetable oil in the reserved frying pan over medium heat; add the hash mixture and blend. Set aside.

To the Tables! You’re ready to take orders from the guests. Scoop out enough of the hash mixture for one serving and place into a small frying pan with some light vegetable oil. As this begins to warm, prepare the egg(s) that you will place on top of the reheated hash. We like the eggs Sunnyside up for looks and because the broken yolk mixes and adds flavor to the overall hash dish. However, any egg preparation will work. Just before adding the eggs, we like to sprinkle a small amount of freshly shredded sharp cheddar on top of the hash.

How we pitch it. This morning we are serving Corned Beef Hash. We take corned beef and cook it completely covered in water for three hours and then let it cool while still in the water to absorb all the flavors. We place the beef in the fridge overnight and in the morning we trim and cut into small cubes. Then we begin adding all the vegetables until it is a warm, fresh, flavorful mixture! Usually we serve it with one or two eggs right on top of the hash.

“Ready, hike.”

Football?

No. Dog sledding.

Know much about dog sledding?  Neither did I.

Wanna go?  It sounds like fun but, if you are like me, you would first be concerned about the dogs.  You wonder about the discipline that must be applied to these creatures to get them to pull several hundred pounds in the numbing cold for hours.  Perhaps you have seen pictures of dogs chained to their outside dog house when they aren’t running (very common), or you’re just concerned about the amount of time that they must remain outside – particularly in the winter!

Not at Eden Dog Sledding in Eden Mills, Vermont.  Jim Blair, in addition to being owner, musher, and a national and international sled dog racing champion, is recognized as a do-it-my-way innovator when it comes to the care and training of these Alaskan Huskies.  Jim calls them the Unchained Gang because he has learned that letting teams of dogs live and play together (in enclosed areas) is good for their health, their disposition and makes them fun with the guests.  It takes time to learn which dogs like to be with which, but Jim thinks it’s well worth the effort.

Preparation for your ride.  Guests spend their first hour with Jim learning about the Alaskan Husky breed, the principles of the Unchained Gang, and why he believes in them.  Also during this hour, you will meet each dog personally and then hitch them to your sled.

Barking dogs — they want to go!  They’re calling Jim to get on the trail.  Off you go!  You spend your next hour folded together under a thick blanket in one of Jim’s sleds.  Jim has over 100 gorgeous acres and more than 10 miles of trails. (He grooms them every day; summer and winter.)  Snow is flying, dogs are barking, you can smell the freshness of unspoiled Vermont all around you!  If you love natural beauty and vistas, you’re having a stunning experience!

Once you have returned you help Jim feed the dogs and unhitch them.  Later you feed them treats.   Inside the large cabin, Jim’s sister has a cup of hot chocolate and baked goods for you.  You note that there are several couches near the fireplace.   All the seats are taken by the parents of the dogs that just took you on your ride.  They don’t control the trails anymore; they control the couches!  Your team of dogs passes through on their way to one of the fenced areas where they can play.  Jim comments on the typical comments he hears from past guests:  “I’ll never forget this.”  “I love the dogs!”  “The dogs couldn’t have been more affectionate.”  “They seem never to tire and love the whole experience.”  We hear the same comments when they come back to Stone Hill!

The dogs aren’t really tired.

This has just been a warm-up run for most Alaskan Huskies.  “When it comes down to sheer capacity for prolonged exercise,” says Ken Hinchcliff, an Australian veterinary physiologist who’s done more research on sled dogs than any other scientist, “there is no other animal, including humans, that comes close to competing.”  (Feb 15, 2010; Outside magazine).  Peak sled dogs have a VO2 max of 200 milliliters of oxygen per kilogram of body weight per minute.  (VO2 is a measure of oxygen consumption that reflects aerobic physical fitness and sustained endurance.)  Bicyclist Lance Armstrong (Tour de France winner) maxed at about 85.  Peak sled dogs when running as part of a team can run sub-four-minute miles for 60 or 70 miles.  (Perhaps not every sled dog, but even the “ordinary” dogs have exceptional endurance by human standards!  When in peak condition the best of the sled dogs can increase the size of their heart by 50%)

Sled dogs are much more efficient than we are.  “On the level of genes and regulatory proteins, we’re surprisingly close [to sled dogs].”  Research completed by Hinchcliff and others reveals that – “sled dogs aren’t’ just extreme in their aerobic capacity; they possess a variety of souped-up systems.”  Sled dog muscle cells contain about 70 percent more energy-producing mitochondria than human cells.   Secondly, sled dogs don’t sweat; they dissipate heat through paws, noses, and tongues.  “Our human system of evaporative cooling may cool us off, but it costs us water, electrolytes, sugars, and proteins.  Sled dogs conserve theirs by relying on a cool environment. “Lastly, human muscle relies on the burning of glucose (stored glycogen in muscles), but it burns HOT, so it is only good for short spurts.  Sled dogs burn fats that contain twice the caloric density vs carbohydrates and fats burn much “cooler,” so dogs can sustain muscle use for a much longer period of time.   Sled dogs, when training for big races, are often fed a diet that contains up to 60% fats.

“In other words, the human strategy for using energy becomes unsustainable much more quickly.  Even at slower paces, as in a marathon, we use up the muscles’ stores of glycogen in about three hours.  After a day’s rest, we’re still depleted.  Sled dogs just keep ongoing. “

Jim has been working with six different generations of dogs at his Eden Mills headquarters.  His concern for the dogs and the quality of the overall experience at Eden Dogsledding is why we like working with the Unchained Gang.

Having survived Minnesota for 23 years, I promised myself when we moved back to PA that I would avoid residences with climates that dominate your life; i.e. a six-month winter.  Besides the emotional “stir-craziness,” they impose upon its denizens, they are especially hard on the golf game.  Not that golf needs to be the center of existence, but when you visit old friends that live in Florida or San Diego and try to compete with their year-round play, you often come out on the short end of the contest.

Today, I still enjoy golf, but two things have changed:  (1)Despite my promise, I have returned to a very NORTHERN climate, so I’m back on the six-month program; and (2) in my aging years I’ve found something I enjoy as much and often more than golf:  gardening.  Having passed the Penn State gardening course back in 2007, a little knowledge has encouraged me to literally ‘dig in,’ such that I often find myself losing track of time while getting my hands dirty!  I love it!  That’s what this note is about.  So, let’s talk gardening.

Stowe, Vermont –  Zone 4.  This is a definite contrast to PA — Zone 6 — where a mild climate allows you to grow darn near anything. After almost three years I’m still learning Vermont plants, and surprising to me, (given 20 below winters with six to ten feet of snow each year) many are striking.  As an example, this plant (pictured), is one that I find to be exquisite – one of the most spectacular that I’ve ever seen (short of some of the Longwood Garden orchids located just outside of Philly).

This is currently blooming in our gardens.   Each of our guest rooms has a sliding glass door that allows them to walk directly into the back yard and explore the perennial gardens along with the man-made, 80’ path of streaming water lined by blooming flowers that ends with a three foot drop into a small pond.  

The objective of these gardens is to mirror the luxury found throughout the inn and its guest rooms.  Plus, the gardens provide locations where beauty overcomes everyday concerns, thus, naturally encouraging romance!  Yea!

Do you know this plant?  Isn’t it beautiful?  It is part of a small genus of flowering plants in the Iris family, Iridaceae. It is native to the grasslands of the Cape Floristic Region, South Africa. They can be evergreen or deciduous perennials that grow from basal underground corms.  Ours are deciduous.  Do you know its name?  Let me know if you think you can identify it.

We have many noteworthy plants in the gardens.  Gooseneck Loosestife (white) is very stunning but it is nearly invasive (the purple version of Loosestrife had been declared an outlaw in MN because it is so invasive and loves water — MN has 10,000 lakes!)  Because their blooms last a long time we will occasionally use the white Loosestrife among the daily flowers that adorn the dining room tables for breakfast.  However, because it’s so aggressive and has taken over too much territory, this Fall I will dig several hundred of these plants.  Hopefully some will find a home with other gardeners.

No doubt you’re aware of Heliopsis helianthoides?  Me neither.  Stone Hill was the first time I had ever seen them.  Early bloomers, they light up the garden with a blanket of at least a hundred square feet with brilliant yellow flowers.  They last for about two weeks and when not blooming are comfortable taking over new territory in the garden via rhizomes.   They aren’t cutting flowers.

Rudbeckia looks like daisies; also called coneflowers or black-eyed-susans.  We’ve got a bunch of them – and in groups of several hundred they are impressive – a sea of joy and energy.  About 2-3 feet in height, yellow-gold and they last for weeks.  We often use them in the dining room.

There’s tons more, but you get the idea.  Try to imagine the luxury of enjoying Baptisa, Euporbia, Lysimachia,  Weigela  and a dozen other species that make the gardens at Stone Hill Inn a delightful romantic encounter!   Oh you can bring your gloves if you want!

After a Spring of wonderful weather we head into Summer and the many festivals that dot the Stowe calendar. First up – the 28th annual hot-air balloon festival held less than a mile from our Stowe bed and breakfast –  the Stone Hill Inn. Over 25 of these beautiful creatures will paint the sky with vibrant colors from July 11-13. A wonderful photography venue but better yet – you can go for a ride!

Ballooning, as you probably know, is the oldest successful human-carrying flight technology. The first flight was a two-person journey on November 21, 1783 from Paris, France! (Wikipedia)

We’ve arranged for several of our guests to go hot-air ballooning this Spring using our local balloon provider Jeff Snyder and his Above Reality balloon company. A recent couple celebrated their honeymoon by ascending 1,600 feet and traveling over 11 miles. Weather is always a factor and Jeff, designer and builder of balloons, is very conservative. He suggests not betting on only ONE day, but have at least two or three days from which to choose in order to be more assured of getting weather needed for a flight.

According to Jeff, very few say that they are afraid once they are in the air. He says that it’s because unlike a cliff, there are no edges to look over when you are in a balloon. We had a chance to experience a taste of ballooning two weeks ago – 75 feet up from in one of Jeff’s tethered balloons. Quiet, soft, fresh perspective. Looking for a great way to celebrate life together! Come!