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It’s Ski Time in Vermont’s Mad River Valley!

November 25th, 2010 by peter

Skiing in the Mad River Valley, Vermont

Skiing in the Mad River Valley

Sugarbush opens today, November 25th, with a few runs, and both it and Mad River Glen will be fully open by early December.

The Mad River Valley, encompassing the picturesque towns of Warren and Waitsfield, is the perfect place to ski in the North East. We have three amazing ski hills, Lincoln Peak and Mt Ellen at Sugarbush, and Mad River Glen. The two high speed quads at the base of each of the Sugarbush hills mean short lines even on busy days, and at Mad River Glen – while you may have to wait a bit longer on weekends and holidays – you get to ride the legendary single chair and enjoy skier only slopes. (There’s lots of variety at Sugarbush for riders.) Plus we have great cross country skiing, including right outside our door on the golf course, as well as two extensive networks of groomed trails nearby.

And there’s more. We are privileged to offer a wide selection of excellent owner-operated restaurants here in the valley. No chains, no franchises, no fast food. One of our favorites is Mint, a boutique vegetarian restaurant that even meat eaters will love. Then there is The Hyde Away with a wide menu selection of good value home cooking open 7 nights a week. The Terra Rossa Ristorante will more than satisfy lovers of Italian food, and you can watch pizzas being cooked in front of you in the classic brick oven. Then of course there is The American Flatbread, the mecca of taking pizza to another level, which is so popular you almost always have to line up to eat there, but it’s always worth it. Our overall favorite? The Common Man where you will always enjoy great food, great service and a unique atmosphere.

For non-skiers, our Artisans, anchored by the beautiful Artisans’ Gallery in Waitsfield, are almost always open during the day and welcome your visits, we have Vermont classics to visit like Ben & Jerry’s and Cabot Cheese, and to relax we can arrange a soothing massage at Mad River Massage.

If you’ve never been here, you are missing out! If you have, it’s time to come back. Call us and we’ll help you plan your visit, tell you about specials, and get you booked into the top rated B&B in the area (guess where!). Ask us about the newly opened Logan’s Loft in the barn for a one-week stay.

See you soon!

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SIPtemberfest 2010

August 15th, 2010 by peter

Lawson's Finest Liquids Warren VTSIPtemberfest 2010 brings back the tradition of a fall brew fest to the Mad River Valley!

SIPtemberfest will take place at Mad River Glen on Saturday, September 25 from 12 pm to 5 pm. Featuring specialty brews from some of Vermont’s premier breweries including Warren’s own Lawson’s Finest Liquids, paired with foliage rides on the fabled Single Chair, awesome local food and the spectacular fall foliage backdrop of the Green Mountains. Many of the brews are not available in stores and/or of limited nature.

There will also be live music with the Gordon Stone Band and Abby Jenne and The Enablers.

If you enjoy fine beers and beautiful fall colors, this is the event to come to West Hill House for.

Tickets are $25 and include 10 tastings and a souvenir glass. Check with us for details.

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Featuring a Vermont Winery

June 27th, 2010 by peter

We are now featuring 3 wines from Vermont’s East Shore Vineyard in our honor bar at West Hill House.

East Shore Vineyardis located in Grand Isle, Vermont on East Shore North overlooking Lake Champlain. In addition to creating a breathtaking backdrop to their vineyard, Lake Champlain helps make ESV an excellent place for growing grapes.

Grapes at East Shore Vineyard Vermont

Grapes at East Shore Vineyard

The deep lake waters provide them with a micro climate favorable for growing winter hardy cultivars capable of producing world class wines.

The wines:

  • Frontenac Rosé features deep mahogany hues and cherry aromas. On the palate, this wine is lively, flavorful, and balances a crisp acidity with just a touch of sweetness – making it semi-dry. Notable are its dark cherry and spice flavors followed by its balanced and refreshing finish.
  • Traminette is quickly becoming a favorite for all those lucky enough to have discovered it. A slightly spicy, off-dry white wine that harkens back to its Gewürztraminer and Seyval Blanc roots; very floral on the nose, slightly fruity on the palette finishing with a brisk, very clean acidity.
  • Cabernet Franc is a staple for wine bars and bistros throughout France, symbolizes a signature varietal from France’s Loire Valley. Our Cab is a medium-bodied, highly aromatic red, with a plum cherry start, and smooth tobacco finish that has a distinctive, tangy “old world” feel.

Their Traminette won a double gold medal in 2009 Tasters Guild International Wine Judging Event and the Cabernet Franc won a bronze medal.

For more information on Vermont Wines check out the VermontWine.com website.

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Summer Picnic Treat

June 13th, 2010 by peter

Stirring it up! We had a BBQ on the long weekend in May, a day I always think of as the first day of summer. In my books, watermelon is the quintessential summer fruit so of course it had to be included in the menu, but watermelon with a twist.

Watermelon & English Cucumber Salad

A cool and crisp summer salad.

  • 1T apple cider vinegar
  • 1/4 c. olive oil
  • 1 sm clove garlic, minced
  • 1/2  large watermelon
  • 1 English cucumber
  • 1 cup  feta cheese
  • 5-6 sprigs of mint, save some whole leaves for garnish and finely chop the remainder
  • 1/4t. salt
  • a few grinds of fresh pepper

Mix the first three ingredients together in a small bowl and set aside to allow the flavors to blend.

Cut the watermelon in half width-wise then cut slices about 1″ thick. Remove rind and cut into bite-sized chunks. (If you wish to  serve the salad in a melon bowl, cut the melon either width-wise or length-wise and remove melon flesh with a melon baller. Scrape out remainder of the flesh with a large spoon then turn over the “bowl” and trim a small piece off the underside of the rind so the “bowl” sits flat.)

The skin on an English cucumber is edible so wash the cuke and trim the ends off. Cut the cuke into bite- sized chunks.

Place the melon, cuke,  feta cheese, and chopped mint in the serving vessel, sprinkle with salt and a few grinds of fresh pepper. Pour the dressing over the salad and gently toss.

Place whole mint leaves on top and either serve immediately or cover and refrigerate until serving. It is not a good idea to make this too far in advance of serving as watermelon tends to loose a lot of juice as it sits.

Dishing it out! Many, many years ago we lived two doors down from a family with 5 boys roughly the ages of the four of us. Often on hot summer weekends the two families would pack up food and kiddos and go off to the mountains for a picnic. Watermelon was always for dessert and cooled in a nearby stream while we all enjoyed our lunch. Upon arriving at the picnic ground we would park the cars and the 7 younger kids would race off to find the perfect picnic table leaving the oldest offspring and adults to lug the food. On one memorable occasion I guess my dad was carrying a bit too much as the watermelon slipped from his grasp and landed with a resounding kerthump on the ground splitting open and  laying the juicy fruit at our feet. Needless to say lunch started with dessert that day!!

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A Chocolaty Afternoon Snack

May 19th, 2010 by peter

Stirring it up! Sometimes our cookie jar is in reality a cookie plate – especially when I’ve baked a Chocolate Chip Oatmeal Sheet Cake. I found this recipe on The Old Farmer’s Almanac web site.  From the original recipe I have cut down the sugars and chocolate chips a bit with no complaints from chocoholics! Great for an afternoon snack or a dinner dessert with a scoop of ice cream – Ben & Jerry’s of course!

Not quite cool yet.

Chocolate Chip Oatmeal Sheet Cake

350′F              20-25 minutes baking time              Makes about 35 servings

  • 1 3/4c. boiling water
  • 1 c. rolled oats (not instant)
  • 1/2 c.  (1 stick) butter or margarine
  • 3/4 c. light brown sugar, packed
  • 3/4 c. white sugar
  • 2 large eggs
  • 1 3/4 c. sifted all-purpose white flour
  • 1 t.  baking soda
  • 1/2 t. salt
  • 1 T. unsweetened cocoa powder
  • 3/4 c.  semi-sweet chocolate chips
  • 3/4 c. chopped nuts (optional)

Hurry, they won't last long!

Preheat the oven to 350′F.
Lightly grease a 15″ x 10″ baking pan. I line my pan with parchment paper so it is easy to transfer to the cooling rack.

Pour boiling water over the oats and let stand for 10 minutes. Be careful as the hot water may bubble up when it hits the oats.
Add the butter/marg and stir until melted.
Add the Sugars and stir until dissolved.
Add the eggs and mix well.
Sift together the flour, soda, salt and cocoa.
Add to the oat mixture and mix well.
Pour into the baking pan.
Sprinkle chips and nuts on top.
Bake for 20 – 25 minutes.
Cool completely before serving.

My preference is to cut the cake into squares about 2″ x2″ dust them with powdered sugar and serve them like brownies. Cut into larger pieces with a scoop of Ben and Jerry’s ice cream on top makes a wonderful dessert!

Dishing it out! I have on my bedside table, a stack of books all of which I am reading depending upon the mood I am in…  historical fiction, biography, Vermont history, classics and of course a couple of cookbooks. Many of the cookbooks I have are gifts from friends. Just now I am perusing “Fare for Friends” a delightful gift from a friend of more than 30 years. The book is filled with recipes which are simple to make and with ingredients which are likely to be on your panty shelf. While chances are I’ll never make all the recipes in this or any other of my cookbooks, I love to read recipes, get inspiration, think about the combination of tastes and what I would serve along with it. Above all, it’s nice to remember the friends who have given me these books and their contribution to my life;  a good serving of care, a heaping helping of laughter, and a cup full of love. What better gifts to give a friend.

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A Cookie Jar Favorite

May 3rd, 2010 by peter

Stirring it up! This recipe is a guest favorite here at West Hill House and should be familiar to those of you who get your oatmeal from those lovely tubular containers of Quaker Oats. I like the recipe because it requires no fancy ingredients, is quick to make,  numerous items can be substituted for the raisins and the cookies taste great!

Vanishing Oatmeal Cookies

350′F      10-12 minutes baking time      Makes about 4 dozen

Oatmeal Cookies

Vanishing Oatmeal Cookies

  • 1 c. butter, softened
  • 1 c. firmly packed brown sugar
  • 1/2 c. white sugar
  • 2 eggs
  • 1 t. vanilla
  • 1 1/2 c. all-purpose flour
  • 1 t. baking soda
  • 1 t. cinnamon
  • 1/2 t salt (optional)
  • 3 c. Quaker Oats (quick or old fashioned, uncooked)
  • 1 c. raisins

Beat the butter and sugars until creamy.
Add eggs and vanilla and beat well.
Add combined flour, baking soda, cinnamon and salt and mix well.
Stir in oats and raisins and mix well.
Drop by rounded tablespoons onto ungreased cookie sheet.
Bake 10-12 minutes or until golden brown.
Cool for about 1 minute then remove to cooling rack.
Can be frozen -if you can get them into the freezer before they are all eaten!

To make bar cookies: Put dough into a 9×13 inch metal baking pan and bake for 30-35 minutes.

Dishing it out! It’s hard to say exactly when my interest in cooking began – likely as a baby when I started to eat solid food!!  Really though, the first time I  remember buying something which was food prep related was one summer when we were camping – I must have been about 8 years old.  I wanted to be able to cut my own apples and sandwiches so with my parents’ permission I purchased a very small pocket knife with one blade and a picture of the Grand Canyon on the case.  While the knife served me well and my mom let me help with meal prep,  a younger sister decided to give the knife a try and ended up cutting her finger. The knife went into the care of my dad for the remainder of the trip. Hummm, I think I still have that knife packed away somewhere…

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Ah, the Smell of Home Baking

March 29th, 2010 by peter

Stirring it up!  Our guests tell us they love waking up to the tantalizing smells of home baking and freshly brewed coffee. The following recipe is one of our morning “wake-up smells”.

Quick Honey Oatmeal Muffins

400′F         12-18 min           =12 muffins

Mufffins

Freshly Baked Muffins

In a large bowl combine:

  • 2/3 c. milk
  • 1/3 c. vegetable oil or applesauce
  • 1 egg, beaten
  • 1/4 c. honey or slightly less maple syrup

In another bowl mix together:

  • 1 1/2 c. quaker oats (not instant)
  • 1 c. all purpose flour
  • 2 tsp. baking powder
  • 1/3 c. brown sugar
  • 3/4 tsp. salt
  • 1/2 c. raisins
  • 1/2 c. chopped nuts

Add the dry ingredients to the bowl of wet ingredients, stirring until just blended.

Spoon into a muffin tin lined with cupcake papers. Bake and enjoy.

You can use raisins, chopped dried fruit or fresh cranberries, dates, pecans, almonds – use your imagination just remember that the more dried fruit you use, the more liquid is absorbed from the mix so don’t get carried away.

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Dishing It Out! My first stove was a wooden orange crate complete with painted-on burners, wooden spool knobs, and a heavy cardboard oven door kept closed with a twist knob. I graduated from that directly to cooking with the real thing… no Easy Bake Oven for this kiddo! My mom encouraged my cooking skills and my dad encouraged creative interpretation of  recipes. I can’t remember a time when I didn’t like to cook.

Guests often ask for recipes so from time-to-time I will post some of our guest favorites on the blog. I don’t claim any of the recipes as my originals as they are from my stash of over 45 years of collecting recipes from family, friends, magazines, cookbooks, and various internet sites. Bon Appetite!

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Mint – great restaurant experience

March 25th, 2010 by peter

Chef Illyan at work

Chef Illyan at work

Mint Restaurant in the heart of Waitsfield’s Historic District offers the Mad River Valley a vegetarian alternative with a primary focus on natural, organic whole foods and ingredients. The restaurant opened in November 2009 and we at last had the opportunity of a free evening to try it out for ourselves, after getting rave reviews from our many guests who have dined there.

We concur with our guests: Mint is an experience not to be missed. The menu choices prepared by chef and co-owner Illyan are varied and interesting, and have an international flair. While vegetarians will recognize some of the choices, many are original creations and can be thoroughly enjoyed by diners more used to meat based entrees. The flavors are often surprising and delightful. Co-owner Savitri has integrated the amazing and varied tea selection from her former tea room across the laneway, and provides knowledgeable guidance to match teas with your meal. Also available are a small wine and beer list at reasonable prices.

Make it a point to visit Mint during your next stay at West Hill House. Open Wednesday to Sundays year round for dinner. Price for a 3-course dinner for 2 including a glass of wine each will be about $75.

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Girlfriends’ Getaway Special

March 23rd, 2010 by peter

Girlfriends at American Flatbread for dinner Flatbread

Out for dinner at American Flatbread

No meals to cook, no dishes to wash, no beds to make, no housework to do!! Our Girlfriends’ Getaway means you do the relaxing and we do the work.

Come browse our artisans’ shops, be pampered with an “in house” massage, check out the local sites, catch up on your current craft project, or relax in a comfortable chair with your latest book and in the evenings enjoy meals out at any number of great local restaurants. Our rooms are well appointed and very comfortable.

There are lots of Things to do nearby. Whether you come in the winter and take part in the local outdoor activities or enjoy looking at winter from our three large common areas, or you are here in the summer, hiking, kayaking, biking or relaxing in our gorgeous perennial flower garden, you are sure to have a wonderful time.

Come before May 13th and get 33% off a stay of 3 nights or more AND we will cook you a table d’hôte dinner one evening at no extra charge!

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Maple Sugaring Snowshoe Tour

March 18th, 2010 by peter

Maple Syrup time

Maple Syrup time

West Hill House is teaming with Clearwater Sports to offer an invigorating snowshoe tour through a beautiful Beech, Hemlock and Maple forest to learn what a real Sugarbush is (no not the ski area). What a great combination of snowshoeing and maple sugaring! You will be guided from the beginning of the sugaring operation at the tap lines and work your way down the hill to the final destination – The Sugaring Shack. There you will learn about the final steps required to change sap into Maple Syrup. (Can you believe it takes 40 gallons of sap to produce 1 gallon of syrup)

Enjoy a sample of the day’s fresh product and learn about the different grades of syrup from this important Vermont industry. You will appreciate your waffles and pancakes all that much more with the knowledge gained from this fun and educational tour. Maple Syrup will be available to buy after the tour – or back at West Hill House.

Available daily 3:00- 5:30PM and must be reserved ahead – subject to availability. $55 per person

Special offer: Stay with us 3 nights during the sugaring season and we will INCLUDE this great outing for two at no extra charge. (Can’t be combined with any other offer.)

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