You may recall my secret desires as a young lad as expressed in my blog about last year’s 57th Antique Car Show where I confessed a deep attraction towards a 1967 Corvette – a desire that, over the years, seem to give way to financial and emotional maturity, thus never fulfilled. Nonetheless, you have to admit this was a very cool car.

But long before reaching college where the Corvette picture hung on my wall, there was the 1952 Hudson Hornet. (Hudson who? Who knows?) A hand-me-down from grandparents who were no longer driving, this became our unexpected second car. This, it would turn out, would be the car I would use when taking my first driver’s test.
Driver’s tests were simple in those days – read the pamphlet, answer the questions – no problem. Eye exam was a waste of time for 16 year-old eyes, and driving a couple of blocks was….well, also a waste of time. However there was one element of the driver’s test that was a bit challenging. The parallel parking test. (Do they still have that?).

How do you parallel park a 3,620 pound, 17.3 feet long, 6 ½ feet wide beast with no power steering? Carefully and with a lot of practice. I knew it would be the toughest part of the test. Despite sweaty palms and an accelerated heart rate, remarkably I passed. Immediately this tank-like vehicle became the taxi for four of us to attend all away basketball games for our high school team. (We won the state championship that year.)

But the Hornet had its peculiarities. About 30% of the time when you stopped at a stop light the car would unexpectedly die. And then it wouldn’t start, despite constant cranking. After several embarassing moments as captain of the Hornet taxi – losing some face with the lads – we diagnosed the problem. The engine wasn’t getting enough air. Thus, we became a veritable pit crew. The lads poured out of the car, one lifted and held the hood, another removed and remained at the ready with the canister on top of the carburetor that contained air filters which probably had become totally dirt, and a third held the butterfly valve in the carburetor 30% open and I cranked the engine again. Success! We could even do this in the time it took for the light to change. Impressive crew.

Such is the zeal with which I approach this 58th annual event in Stowe, VT!

The 58th Stowe Annual Antique Car Show is a perennial favorite in Stowe, Vermont. After 57 years, Stowe has gotten pretty good at capturing some of the most interesting Antique cars from all over the U.S. while making the show quite charming. After a restorative night’s sleep and healthy breakfast at Stone Hill Inn, which this May was among the first to ever be inducted into the Trip Advisor Hall of Fame for performance excellence, you are ready for a full day of Stowe and the Antique car show!

Over 800 antique & classic cars are on display flanked by food concessions, giant automotive Flea Market, and the Car Corral. Stowe, Vermont has hosted the Vermont Automobile Enthusiasts, Inc. Antique and Classic Car Meet for more than 50 years. It is one of the largest and oldest in New England and has become a cherished summer tradition in Stowe. The show will be located on Nichols Field, Route 100, South of Stowe Village. Be sure to book a stay with us at the Stone Hill Inn for your weekend!

Some of the events that take place are:

Automobile Judging
Vintage Fashion Judging
Flea Market & Car Corral
Automobile Parade Awards Ceremony
Street Dance Saturday night from 7 – 10p
(closed to traffic but the cars will be there!)

Escape to the best elopement location in Stowe, VT! Of course, we’re biased! But consider…..

1. Soft. Quiet. Undisturbed.
Ours is a private, winding, tree-canopied road that welcomes you to the Stone Hill Inn. Intimate — with only nine, luxury guest rooms designed specifically for romantic couples. Secluded — surrounded by the unspoiled beauty of Vermont woods on nine acres. Fifty feet above but visible from the mountain Road. (Many in town don’t even know we are here.) Isolated — from traffic and town noise.

2. Backyard Gardens
The Stone Hill gardens help create a magical aura for elopement and small wedding ceremonies. Vows are often exchanged ten feet from our waterfall under a Maple canopy with a backdrop painted by hundreds of blooming perennials and annuals.

3. Your guest room opens onto these gardens.
Inside you enjoy all the amenities expected of a luxury room – a King bed next to a double-sided fireplace; ample pillows, soft sheets, and a sitting area with cozy chairs to curl up and watch a movie. Double wall construction in each room insures your privacy.

4. Find unexpected opportunities to celebrate life…together
Enjoy each other and the beauty of Vermont among the small nooks throughout the grounds at Stone Hill Inn

5. Food!
Our celebrated three-course breakfasts are the perfect complement to the perfect elopement. Fresh fruit, baked goods, homemade granola, Greek yogurt and juice. Then either a sweet or savory entree. Have special dietary needs? The Stone Hill Inn is AIP, Paleo, Gluten Free, Vegan, Vegetarian and Pescatarian diet friendly.

In an environment of beauty, comfort, and attention to detail, let’s create memories together. Stone Hill Inn.

Among the first to be inaugurated into the Trip Advisor Hall of Fame (May 2015), and based upon 2014 customer reviews, Trip Advisor rated Stone Hill Inn the 8th highest rated inn or B&B in the U.S. Yankee Magazine has also selected Stone Hill Inn as the “Best Romantic Getaway in New England.”

B3 Fest: Bikes, Bevs & Beats

FRIDAY, SATURDAY AND SUNDAY June 26, 27, and 28!

A celebration of Vermont Mountain Biking!

Featuring Vermont music, Vermont craft libations (beers, wines, spirits, ciders, root beer), and a celebration of Vermont mountain biking.

This is a town-wide event, with restaurants serving as the venues!

Area bike shops are hosting mountain bike group rides in town for the B3 Fest weekend, which will start and end at participating B3 Fest venues.

B3 Fest Kick-Off Party Friday, 4:30 downtown Stowe Village! Music, food and drink tastings from vendors including Alchemist, Green Mountain Distillers, Trapps Brewery, Crop Brewery, Stowe Cider, Sage Farm Goat Dairy, Mt. Mansfield Creamery and others. Beer, Wine, Spirits, & Cider Promos!

All weekend at Bikes, Bevs & Beats:

• Guided Group Mountain Bike Rides!
• Free Beginner Mountain Bike Lessons!
• 10 different restaurants participating
• Kids Rides + Free Popsicles!
• Pool parties & bouncey houses!
• BBQ’s, races & mini-golf!

Mary Chapin Carpenter:  July 2, 2015; 7:00pm  

Spruce Peak Performing Arts Center

Stone Hill Inn currently includes the Mary Chapin Carpenter as its latest Evenings! promotion.  (Two-night stay, tickets to the concert, and $50 off dinner before or after the show at Phoenix Table and Bar.  Click here for our website.)  Over the course of her acclaimed career, Mary Chapin Carpenter has recorded 13 albums and sold over 13 million records. With hits like “Passionate Kisses” and “He Thinks He’ll Keep Her,” she has won five Grammy Awards (with 15 nominations,) two CMA awards and was inducted into the Nashville Songwriters Hall of Fame in 2012. Her songs speak to the most personal of life’s details and the most universal. She will perform in Stowe with her trio. Tickets: Prices start at $20. $45 & $55 regular, $65 premium.

Stowe Music in the Meadow:

Open air concerts  — bring your own chair! July 5th and July 12th

A long running tradition in Stowe, Vermont, the Music in the Meadow Concert Series is a favourite among both visitors and residents.

Stowe Performing Arts had its first concert in Whisker’s field back in 1976—this perennial summer series eventually became known as the Music in the Meadow concerts.

To audiences’ delight, The Trapp Family Lodge Meadow acts as a natural amphitheatre allowing concert performances to clearly project over the greens. The front half of the meadow is for blankets and low-back chairs and the rest is “picnic-style” on a “first-come, first-served basis”.

July 5th  Vermont Symphony Orchestra;  7:30pm

As if a summer’s evening in Vermont weren’t magical enough already…the VSO conjures up a dreamscape of enchantment. Wizards, witches, and trolls, oh my! Our musical sorcery spirits you to Middle Earth—and then safely back to your picnic spread. As always, concerts conclude with the spectacular 1812 Overture, marches, and fireworks.  $30 in advance; $35 at the gate.

July 12th A Far Cry

Founded in 2007 by a tightly-knit collective of 17 young professional musicians, Grammy-nominated A Far Cry stands at the forefront of an exciting new generation in classical music.  Take a look/listen!

https://www.youtube.com/watch?v=JUmxHXsxsug

According to The New York Times, the self-conducted orchestra “brims with personality or, better, personalities, many and varied.” A Far Cry was founded in 2007 by a tightly-knit collective of 17 young professional musicians, and since the beginning has fostered those personalities. By expanding the boundaries of orchestral repertoire and experimenting with the ways music is prepared, performed, and experienced, A Far Cry has been embraced throughout the world with hundreds performances coast to coast and across the globe.  $30 in advance; $35 at the gate.

Hot Air Balloon Festival. July 10-12, 2015

This 29th annual celebration will include live entertainment, delicious food, a beer and wine garden, hot-air balloon rides priced at $275 per person, plus tax — advanced reservations are recommended. Tethered rides on the hot-air balloons may be available for $10 per person

Festival Agenda:

FRIDAY, JULY 10th

• 4:00 pm: Gates Open
• Children’s Activities Begin
• Food, Beer & Wine Tent Opens
• Gift Shops Open
• Spa Tent Open for Chair Massage & Facials
• 5:00 pm: Live Music Begins
• 7:00 pm: Approximate Time for Sunset Launch!

SATURDAY, JULY 11th

• 6:30 am: Approximate Time for Sunrise Launch
• 4:00 pm: Gates Open
• Food, Beer & Wine Tent Opens
• Gift Shops Open
• Spa Tent; Open for Chair Massage & Facials
• 5:00 pm: Live Music Begins
• 7:00 pm: Approximate Time for Sunset Launch!

SUNDAY, JULY 12th

• 6:30 am: Approximate Time for Sunrise Launch

Join us for our next Evenings! package July 2 to July 5, 2015, when five time Grammy award winner Mary Chapin Carpenter performs at the new Spruce Peak Performing Arts Center Thursday, July 2, at 7:00pm.   This is our third Evenings! package after Itzhak Perlman in November and the State Ballet Theatre of Russia’s performance of Swan Lake in January.

Welcome to our next “Evenings!” Package:

Mary Chapin Carpenter concert; July 2, 2015 7:00pm.  Spruce Peak Performing Arts Center and Phoenix Table and Bar!

• Three nights in a Stone Hill Inn Luxury room (King bed with fireplace; bath with double Jacuzzi, fireplace & shower). Corner rooms are available at a premium of $25/night.
• Linda’s three-course breakfast each morning.
• Two tickets to the July 2nd Mary Chapin Carpenter performance at the Spruce Peak Performing Arts Center on Thursday, July 2, 2015 at 7:00pm. Choose among tickets priced at (tax not included): $65, $55, or $45 each.
• A voucher for $50 towards dinner for two at the Phoenix Table and Bar Restaurant either before or after the performance.

To Reserve Call (802) 253-6282.

Total package cost:

• $1178 (includes all taxes) for the $65 seats
• $1157 (includes all taxes) for the $55 seats
• $1135 (includes all taxes) for the $45 seats

Seating is limited, so we recommend booking as soon as possible. Once we purchase your tickets for the performance they are not returnable. You must call us to make these reservations. We shall endeavor to secure your tickets immediately after we gather the necessary information so that we can complete your  Evenings! according to your preferences. This package may not be combined with any other offer or promotion.

Over the course of her acclaimed career, Mary Chapin Carpenter has recorded 13 albums and sold over 13 million records. With hits like “Passionate Kisses” and “He Thinks He’ll Keep Her,” she has won five Grammy Awards (with 15 nominations,) two CMA awards and was inducted into the Nashville Songwriters Hall of Fame in 2012.   She is the only artist to have won four consecutive Grammy Awards for Best Female Country Vocal Performance, which she received from 1992 to 1995

Excitement and fearless creativity have been common threads throughout Mary Chapin Carpenter’s two-and-a-half-decade recording career, during which she’s sold more than 13 million records and developed a remarkably loyal and devoted international fan base.  Stylistically she defies easy categorizing, preferring to blend country, Americana, and soft rock. Her songs speak to the most personal of life’s details and the most universal.  She will perform in Stowe with her trio.

Born in Princeton, New Jersey, Carpenter began playing guitar and writing songs early in life, and was playing her songs in D.C. clubs before she was out of her teens. Word of Carpenter’s talents eventually reached Nashville, winning her a deal with Columbia Records, which released her 1987 debut album, Hometown Girl.

Her debut disc set the stage for the success of 1989’s State of the Heart and 1990’s Shooting Straight in the Dark, each of which produced four Top 20 hits, including the Grammy-winning smash “Down at the Twist and Shout.” Those releases were followed by the massive commercial breakthrough of 1992’s Come On Come On, which was certified quadruple platinum and yielded no less than seven charting singles.

More success followed with such albums as the platinum Stones in the Road, A Place in the World, Time* Sex* Love* and Between Here and Gone. Carpenter moved to Rounder/Zoë in time for 2007’s Grammy-nominated The Calling, which was followed by the seasonally themed Come Darkness Come Light: 12 Songs of Christmas, the Grammy- nominated The Age of Miracles and Ashes and Roses.

In January 2014 Ms. Carpenter wrote and released, Songs from the Movie, her debut orchestral recording.  Later that month she appeared with the BBC Scottish Symphony Orchestra at the prestigious Celtic Connections Festival in Glasgow to introduce the songs from her new album. Carpenter appeared as a guest with orchestras in the U.S. and the U.K. throughout 2014.

In addition to five Grammy Awards, Mary was named the Country Music Association’s Female Vocalist of the Year in 1992 and 1993 and in 2012 was inducted into the Nashville Songwriters Hall of Fame. Her compositions have also been covered by a diverse assortment of artists including Joan Baez, Wynonna Judd, Cyndi Lauper, Trisha Yearwood, Maura O’Connell, Mary Black and Dianne Reeves and has also collaborated, on record and/or on stage, with the likes of Joan Baez, Shawn Colvin, Dolly Parton, the Indigo Girls and Tony Bennett.

The Stone Hill Inn inaugurated Evenings! as part of the Culture and Art series of Specials and Packages located on our website. Evenings! combines high profile, Stowe performing arts programs with a $50 certificate for dinner at the Phoenix Table & Bar, a contemporary restaurant in Stowe.  Hurrah!  The performance reputation and intimate mountain venue of the Spruce Peak Performing Arts Center supports hip, contemporary dining of Phoenix Table & Bar with chefs Jack and Josh.

For other Stone Hill Inn  Romance, Adventure, or Food packages click here.

Growing up as a Marylander, my exposure to Alpine skiing was limited to ABC’s Wide World of Sports with Jim McKay.  Scarce, however, would be a New England childhood without first-hand exposure to Alpine skiing.  And the name they invariably associate with the best New England skiing would be Stowe.  Even Stone Hill Inn guests who have been neither to Stowe nor Vermont, clearly associate Stowe with what it is best known for, skiing.  They assume that Winter must be our busiest season.

This is the Stowe that we all know.

So, the vast majority of nearly a million visitors that come annually to Stowe come in the Winter.  Right?

Wrong!

This is the Stowe you didn’t know.

Summer in Stowe, VT is by far the season that receives the most visitors!  Eh?  Why is that?

• Southern New Englanders along with those from PA, NJ, and DC seeking relief from heat and humidity are impressed when a hot day in Stowe is only 89 degrees with much more moderate humidity.
• For a town of only 5,000 permanent residents, it has over 50 restaurants and supports dozens of lodging establishments representing a wide degree of sophistication and price.
• Stowe is a strong supporter of the Farm to Table culinary movement and guests often praise the freshness and taste of its food, both at Stone Hill and at the local restaurants.
• As we mentioned in a previous blog, the Stowe area represents one of the most heralded centers for craft beer production in the U.S.
• Unspoiled is the word often associated with Vermont and its 300,000 acres of state-owned forests. Stowe, by itself, has 53,000 acres of beautiful forests for enjoyment via the C.C. Putnam and Mt. Mansfield State Forests.

But most of all, the reason for Stowe’s summer popularity is that it represents a summer full of fun things to do in Stowe, VT.  We are familiar with all of them and can make reservations for you before you ever arrive.  Some of these include:

• Ballooning – a 45-minute ride gives you a spectacular view of Lake Champlain, the Adirondacks, and Stowe’s nationally known ski area — mountains Mansfield and Spruce.
• We’re members of the Stowe Mountain Bike club and have access to maps and suggestions for how you can enjoy the nearly 70 miles of single-track mountain bike trails.  In the third annual Vermont Rider’s Choice Awards, Stowe received three of the 11 awards including The Trail with The Most Flow.  Stone Hill Inn has hoses for bike cleaning and four garages to secure your bikes for you.
• We’re also members of the Green Mountain Club, keepers of the lauded Long Trail that runs the length of Vermont.  We can provide suggestions for easy, moderate, and more difficult hikes/climbs, and we have maps to help you explore and get the most from your experience.  If you like, we can arrange for local guides – experts in the area and techniques – to accompany you.
• White water canoeing. Try your hand at a guided Upper Gorge River Challenge in a canoe with Class I and II rapids.  It’s a six-mile trip through stunning scenery and rock formations on the Winooski River.
• Kayaking and Canoeing by yourself. Most of the local rivers are very tranquil yet offer beautiful views and a sense of peace for two or more hours.  Book directly through Umiak Outdoor Outfitters or Vermont Canoe and Kayak.
• Yes, even in the summer – it’s on wheels!  We love the Eden Mills location and its natural beauty, and you’ll love the dogs and this memory-laden adventure.
• Just 15 minutes away from us and you will spend 2.5 to 3.0 hours on eight different zip lines, two bridges, and two easy rappels!  Complete fun for all ages.
• Well, you probably figured there would be golf in Stowe, and there is via the Stowe CC (public; a mile from Stone Hill – 6300 yards) and the Vermont CC (about 20 minutes away, longer and tougher).  We list them because we like to play golf ourselves!

So that’s a sample of The Stowe You Didn’t Know and all the things to do in Stowe, VT during the summer that has made it more popular than Winter in Stowe! 

We look forward to hosting you!

Stowe, with its 50 restaurants, has established an marvelous reputation for culinary performance despite being the home to less than 5,000 permanent residents.  Each year for the past 17 years, Stowe hosts a remarkable event that literally showcases Vermont culinary excellence over a three-day festival.  The goal of the event is to allow participants to enhance their personal tasting palate.  Vermont already claims world class, award winning craft brews, breweries and cheeses of all styles, and it has been a leader in farm-to-table food preparation and dining.  Enjoy it all during the Stowe Wine and Food Classic. Plan your getaway to our Stowe bed and breakfast, and take advantage of our great spring special:

Special Package : Spring Pleasure Together 

Enjoy 2 nights’ accommodations at Stone Hill Inn, wine tasting, making chocolate, rose petal turndown, late checkout, and more! $789 per couple, a $100 savings for May and June reservations! Read more >

New this year is a Spanish Farm to Table Gala Dinner on Saturday night featuring the wines from Cune Rioja (We were a bit surprised that Linda wasn’t asked to contribute one of her Stone Hill Inn famous breakfast offerings — Crème Brulee French Toast – possibly as one of the desserts for the Gala Dinner!  Perhaps, next yearJ)

The Stowe Wine and Food Classic is the annual signature event of Stowe Charities Inc.  The proceeds from this year’s event will go towards refurbishing Copley Hospital’s Chemotherapy/Infusion Suites – a facility that provides over 2,000 infusion services annually. Stowe Charities, Inc. is a 501c(3) charitable organization formed in 2008 for the purpose of raising funds for charitable organizations in Vermont. Each year Stowe Charities, Inc. presents its signature fundraising event, the Stowe Wine and Food Classic, which is a one-of-a-kind food and wine experience, taking participants from farm to table and vine to glass. Over the past 17 years the event has raised close to $250,000 for Vermont area charities including this year’s beneficiaries, Copley Hospital and The Vermont Foodbank.

This Year’s Schedule

Friday, June 12, 2015: Blues, Brews, and Food Truck Crews!

• Time: 6pm-9pm
• Price: $10 Entry
• Enjoy unique pairings offered by Phantom Food Truck, The Common Man, B&S Jamaican Cuisine and Vermont Harvest Catering Food Trucks.
• The Dave Keller Band will also be playing for this exciting event!
• Rain or Shine! The event will be held beneath the tent at Trapp Family Lodge.

Saturday, June 13:  Spanish Farm-to-Table Gala Dinner and Auction  

New this year is the Spanish Farm to Table Gala Dinner on Saturday night featuring the wines from Cune Rioja. Enjoy a spectacular Spanish- themed collaborative five-course dinner from Executive Chef Cody Vasek, and Executive Chef Arnd Sievers. Each course will be paired with spectacular Spanish Cune wines.

• The evening will include a live auction where guests will be able to bid on amazing one-of –a-kind items, ranging from rare wines donated from the cellars of private collectors to large format bottles signed by the winemakers. Vacation getaways, luxurious items and a variety of splendid and unusual “lifestyle” items will also be offered.
• Time: 6:00 pm
• Location: Trapp Family Lodge Meadow Tent
• Price: $165

Sunday, June 14: Grand Tasting

At our most popular event of the weekend is a culinary theater, otherwise known as The Grand Tasting Event.  Imagine visiting, tasting, and savoring the wares of winemakers, Vermont craft brewers, and over 30 chefs, restaurants and vendors from around the region.

• Time: 12:00 – 4:00 pm; Price: $60

• Visit with winemakers, Vermont craft brewers, and culinary experts and enjoy world class food selections in the pastoral ambiance of Stowe, Vermont.
• Stroll throughout the Classic to taste more than 100 premium wines, exciting craft brews.
• Sample world-class food selections from renowned New England chefs.
• You’ll also delight in bidding on the splendid offerings at our silent auction of fine and collectible wines, vacation getaways and other great treasures.
• The Starline Rhythm Boys will be playing this year so don’t miss out on this exciting event!
• This year, we will be collecting food donations that will benefit the Lamoille Community Food Share!

At Stone Hill we’ve been to this event in the past and can vouch for the quality of the foods, wines, beers.  Food has such importance in Vermont that we’ve just added a new Honeymoon Food Lover Package.

We’re also sensitive to the need to assist our area charities in so many ways; we’re exploring the possibilities for volunteering.  We’d love to show you around the event – it’s only a couple of miles from the Stone Hill Inn.

Thirsty?  Me too.  Let’s have a beer!

Well maybe one or two – not like [younger] days past when the good natured challenge “Have a beer and be somebody” couldn’t be passed up!

Today, like many, I prefer something with a more interesting taste than just a “nice lager.”  Fortunately, here in the area surrounding Stowe we are blessed with one of the best locations for high quality beers in America.  We have a lot from which to choose!

Six well-known Vermont Breweries To Visit

Below are some of our guests’ favorite breweries in Stowe, VT and northern VT area.

• The Alchemist : Heady Topper; Waterbury, VT; Alas, they are not open to visitors, but you can find their store delivery schedule on their website, so that your wait in line will be less!
• Magic Hat Brewing Company :  So. Burlington; Mon-Sat 10am = 7pm; Sun 12pm – 5pm.
• Hill Farmstead Brewery : Greensboro VT; 12pm – 5pm Wed – Sat; closed Sunday – Tuesday.
• Rock Art Brewery : Morrisville VT; 9am – 6pm Mon – Sat. Closed Sunday.  Tastings daily until 5:30pm.  Tours at 2pm and 4pm.
• Vermont Pub and Brewery : Burlington, VT; Sun-Wed 11;30am – 1 am; Thurs – Sat 11:30am – 2 am.
• Long Trail Brewing and Pub : Bridgewater Corners, VT.  Open 10am to 7pm daily.  Self-guided tours.

Stowe Brewers Festival 2015!!

Book your room at our luxurious Stowe bed and breakfast as soon as possible for what will likely be a sell-out crowd for the Stowe Brewers Festival 2015.  Festival tasting sessions August 14 & 15 and the Townwide Craft Beer Celebration runs August 10 – 16, 2015 in Stowe, Vermont!

Award-Winning Vermont Craft Beer

There are more than 2,700 craft breweries operating in the U.S., however “the best beer town in New England” is Waterbury, VT – nine miles from Stowe.  (Boston.com; Sep 2012).  Vermont also boasts the number one rated brewer in the world according to RateBeer:  Hill Farmstead Brewery about 40 minutes from Stowe in Greensboro, VT.  As a state, Vermont has become a craft beer focal point for the US.  In 2011 and 2012, the Brewer’s Association ranked Vermont as the state with the greatest number of breweries per capita.  Vermont ranks 3^rd in craft beer industry output per adult and 4^th in the U.S. with beer as a percentage of its state GDP (2.4%).

Apparently one of the reasons for the success of Vermont craft beers is the product itself.  Today, as in is found in the coffee, bread and several other food-related segments, tastes have changed. Beer drinkers today demand more authenticity, flavor, and diversity.  (Brewers Association).

In 2012, Jeff Baker wrote The Case for the Vermont IPA. In 2013, Gary Dzen of the Boston Globe called the style “East Coast IPAs”, but noted that Vermont “brewers have started something of their own IPA revolution, helping to loosely create the category of ‘East Coast IPAs’. While these beers can be as bitter as their counterparts out west, they’re generally less so, focusing on aromatics and perceived bitterness rather than actual pucker-factor. These brews are heavily dry-hopped and lighter on the palate, forgoing malt sweetness for levity in the quest for balance.”  In 2014, Jeff Baker restated his case saying Vermont IPAs are “bright golden and hazy (unfiltered typically) in appearance, soft in mouthfeel, dense with hop flavor and aroma, yet restrained in bitterness allowing for balance to occur between the hops and the malt.” (Wikipedia) 

So, Vermont began its claim to worldwide recognition:

• 2005 Greg Noonan, owner of Vermont Pub & Brewery won the Brewers Association Russell Schehrer Award for innovation in craft brewing.
• 2009 Steve Parkes, owner of the American Brewers Guild and Drop-in Brewery won the same award.
• 2011 Hill Farmstead Brewery was named Best New Brewer in the World by RateBeer
• 2012 Heady Topper was Best Beer in Vermont (RateBeer)
• 2012 Lawson’s Finest Liquids’ Double Sunshine earns a perfect rating of 100 on RateBeer.com (produced within 30 minutes of Waterbury)
• 2013 Hill Farmstead Brewery was named Best Brewer in the World (RateBeer)
• 2013 Heady Topper named Best Beer in the World (Beer Advocate)
• 2014 Hill Farmstead and Heady Topper named best in Vermont (RateBeer)
• 2014 Lost Nation Brewery named Best new Brewery in Vermont (RateBeer)

Both John Kimmich (Alchemist – Heady Topper) and Shaun Hill (Hill Farmstead) plan to double production within the next year.  Hmmm.  (You mean you won’t have to wait in line anymore?) Thirsty for more?  Stop by the Prohibition Pig in Waterbury for lunch or dinner, featuring New England’s largest curated selection of craft beers and cocktails – the original site of Heady Topper!

Vermont’s 30 craft breweries:

• 14th Star Brewing
• The Alchemist
• Backacre Beermakers
• Bobcat Cafe and Brewery
• Covered Bridge Craft Brewery
• Crop Bistro and Brewery
• Drop-In Brewing Company
• Fiddlehead Brewing Company
• Foley Brothers Brewing
• Grateful Hands Brewing
• Harpoon Brewery
• Hill Farmstead Brewery
• Kingdom Brewing
• Lawsons Finest
• Long Trail Brewing
• Lost Nation Brewing
• Madison Brewing
• Magic Hat Brewing Company
• McNeills Pub and Brewery
• Northshire Brewery
• Norwich Inn
• Otter Creek Brewing
• Rock Art Brewery
• Switchback Brewing
• Three Needs Brewery
• Trapp Family Lodge
• Trout River Brewing Company
• Whetstone Station
• Vermont Pub and Brewery
• Zero Gravity Craft Brewery

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.

Today, elopements are the fastest growing segment of the marriage industry.  It is said that today for every 10 weddings today there is one elopement.  Data from the Internet site WhereToElope.com reveals that internet searches for elopements doubled between 2011 and 2013, and that 2014 will represent three times the searches that took place in 2011.  Elopements, it seems, are simply coming into their own.

Today couples elope for many reasons, including avoiding the cost of a traditional wedding and the hassles of guest list negotiations that involve close family members who may be divorced and don’t like each other?  Ugh!  Then there’s choosing attendants without making anyone angry, or resolving the issue of whose wedding is this –even if the parents are paying for it!

Lastly, given today’s more tolerant lifestyles, many couples who have lived together out of marriage for years may think of eloping as more than just a cost savings or a simplification of the marriage process.  Unlike passionate sometimes frivolous trips to Vegas in the ‘60’s, these couples find strength in their years of love for each other.  For them elopement often is an expression of commitment — to each other and to a successful life together.

It hasn’t always been this way.  One of the biggest hurdles was defining what constituted a legal marriage and history shows us that both the Church and the leaders of nations weighed in.  For example, Western Europe during the early Middle Ages was conflicted about what constituted a legal marriage.  While they increasingly gravitated away from pagan customs to embrace Christian marriage customs, the spread of Roman culture within Europe brought a new set of rules for a valid marriage:  the consent of the couple wanting to marry was the only requirement.  Germanic laws, however, differed. They had three demands:  (1) a required purchase of the bride; (2) parental consent; and (3) consummation.  In 596 in Northern Europe Childebert, the Merovingian King, issued a decree that stipulated the death penalty for marriage abduction by force, and even if the woman agreed to marriage after the fact, if there was NO approval by her parents, the couple was sentenced to exile or death!!  Not much momentum for elopement here!  (These facts and those below are from a paper by Kirsti S. Thomas – Medieval and Renaissance Marriage:  Theory and Customs.)

Perhaps to reduce the confusion, Hincmar, the Archbishop of Rheims (845 – 882) declared that legitimate marriage must meet four conditions:  (1) The woman must be given by her father and dowered; (2) the marriage must be honored publicly (probably at the church); (3) The union was completed by sexual consummation; and (4) The partners had to be of equal and free rank and must give their consent.

Unwilling to risk the wrath of the church and or the ruling government, elopement had yet to become a cultural force.  However, it appears that around the 12^th century the Roman concept of requiring only couples consent to represent a legal marriage was gaining some traction throughout Europe.  (Love those Italians!).  Some of the rules about marriage seemed to be softening.

The Genealogy Bank (Gena Philibert-Ortega) traces the word elope back to 1338 as the act of a wife leaving her husband to run off with her lover.  This meaning continued until 1800 when it evolved to simply running away to marry each other rather than escaping a spouse.  Elopement was taking shape.  England for a long time had a difficult set of marriage procedures that took weeks to implement in order to be legally married, thus putting a damper on the elopement idea.  However during this time Scotland became fertile ground for eloping.  Scotland, required only that couples consent in front of friends and then consummate the marriage.  Thus hundreds of couples began crossing the border to a small hamlet called Gretna Green near the border.

In time Gretna Green has become famous, garnering the same reputation in Europe for elopements as has Elkton, MD or Las Vegas!  Today one in six weddings in Scotland take place in Gretna Green, as they host over 5,000 weddings each year.  “Gretna Green” has become accepted as normal slang for a place where one elopes: “let’s find a Gretna Green and get married.” Additional evidence that it is embedded in the culture of both England and Scotland is from Jane Austen who referenced Gretna Green by name in both Pride and Prejudice and Love and Friendship.

While it has taken centuries, elopements today are an accepted marriage process for couples of all ages.  Freed from its former image as a secretive ceremony performed in haste, elopements today have become much more of a planned occasion.  It is not unusual for couples at Stone Hill to plan an elopement three to six months from the date of their service.

Elopements continue to evolve.  In addition to sharing intimate moments, today’s elopement protagonists tell us that they also want to create memories—to celebrate life – together.  Thus we have created two different Vermont elopement packages that can be augmented by several exciting adventures!

Simple Elegance Elopement Package: $1,225

• 2 nights’ accommodations at our Vermont bed and breakfast
• Choice of ceremony venues on the property
• Officiant for your ceremony
• Bridal bouquet and boutonniere
• Signature candlelit turn-down service

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Roses and Memories Elopement Package: $1,965

• 3 nights’ accommodations at our Stowe, VT bed and breakfast
• One dozen red roses and chocolate truffles on your arrival
• Choice of ceremony venues on the property
• Officiant for your ceremony
• One dozen red roses and chocolate truffles on your arrival
• Custom Bridal bouquet and boutonniere
• Personalized wedding cake and decorated table for “cutting the cake” ceremony
• Wedding celebration dinner at Michael’s on the Hill
• Signature candlelit turn-down service
• Two Stone Hill Inn commemorative wine glasses

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Unforgettable Package Adventure Enhancements

This package begins with the Roses and Memories package but then is completely designed by you!  Simply find one or more of the memory-making Adventure Enhancements below to make your Vermont elopement Unforgettable!

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