All of the following are included:
- An excellent Justice of the Peace who will officiate at your wedding ceremony and contact you ahead of time to work with you to personalize your ceremony
- Digital photographs of your ceremony and a CD of your photos
- A wedding cake
- A bottle of sparkling wine or sparkling pear or apple juice
- Seasonal flowers as bouquets or boutonnieres
- Two signature West Hill House B&B coffee mugs
- Two West Hill House B&B keepsake Champagne flutes
- Two nights of accommodation in the Paris Suite
- Two luxurious West Hill House B&B “Doe Skin” robes
- One Ted E. Bear complete with matching robe
- Dinner for two on Saturday at either excellent restaurant: The Common Man or 275 Main at the Pitcher Inn
This great package is offered for $1516.17 plus 9% tax. Call us at (802) 496-7162 to book.The Small Print: This offer is only good for a wedding to be held at 1:00PM on December 13, 2014. No change of time or date will be considered. A $500 non-refundable, non-transferable deposit for this special wedding package is required at the time of booking. Note that the deposit does not entitle the couple to any of the offerings should the wedding be cancelled.
Farmers and consumers both benefit from the CSA scenario. Farmers have time to market their food before the start of their long days in the fields, they receive payment for their produce early in the season which helps with their cash flow, and they have the opportunity to meet the people who purchase the results of their labors.
Consumers benefit as well with absolutely fresh food full of vitamins and flavor, they learn about new foods and new recipes, they know where their food is coming from, and they develop a relationship with “their farmer(s)”.
Here in the Mad River Valley there are several CSA programs underway and we recently bought a “share” in Muddy Boots, a CSA collaborative effort between three organic farms, Kingsbury Market Garden, Wood’s Market Garden and Burnt Rock Farm. Other smaller producers will also be involved so we will have the option of also receiving fresh bread, butter, sunflower oil, dry beans and a variety of other wonderful items.
Muddy Boots recently had an open house where we met one of “our farmers”, Aaron of Kingsbury Market Garden, who was getting his tractor ready for onion planting, and Marisa of Bragg Farm in Fayston, one of the smaller producers, who will be providing butter and cheese products.
Not only did we meet these two, we met a new-to-us food, Claytonia, which is quite delicate in appearance, tastes somewhat sweet, is full of vitamin C and will make a lovely addition to a salad of fresh greens.
This year at West Hill House B&B we will be incorporating items from our CSA share into our breakfasts so you, our guests, will be able to taste fresh, farm-to-tummy produce from our neighbors.
Stirring it up:
Who doesn’t like chocolate? And what about chocolate and mint? A yummy combination to be sure. These absolutely delicious chocolate cookies have just a hint of peppermint and pack a mouthful of chocolaty goodness.
Makes 36 cookies
Bake 5 – 6 minutes
- 1 c. white sugar
- 6 T. canola oil
- 2 eggs
- 2 c. all-purpose flour
- 1/2 c. baking cocoa
- 1 T. baking soda
- 1/4 t. salt
- 1/4 t. peppermint extract
- 4 T. milk (whole, 2% or fat free)
In a bowl, beat sugar and oil until crumbly. Add eggs and beat for 1 minute. Combine flour, cocoa, baking soda and salt and gradually beat into the sugar mixture. Add the milk and mix well
With lightly floured hands roll dough into 36 balls and place 2″ apart on a parchment lined or non-stick sprayed baking sheet. Flatten slightly with your fingers.
Bake at 425° F for 5 – 6 minutes just until the edges are set and the tops crack. Cool a couple of minutes before removing to cooling racks. Enjoy as excellent plain chocolate cookies or make cookie sandwiches with some fluffy vanilla butter icing or you could make larger cookies and make ice cream sandwiches with them – now that would be great for a 4th of July party!
Dishing it out:
Outside our Garden Room we have an herb garden which at this point is growing like crazy because of all the rain we have been having. The first crop of chives has been snipped and dried in the oven for use in the winter and the remaining sprigs have flowered. The flowers make a lovely garnish and are good in soup and cream sauces as well. You’ll see in the photograph that I have put some mint along with the cookies. This isn’t just ordinary mint but chocolate mint. It looks like “regular” mint but it has a chocolate brown stem and it actually smells and tastes like chocolate mint—like the cookies! While I considered chopping the mint and mixing it into the cookies I wasn’t sure how guests would react to bits of green stuff in their cookies. Maybe I’ll try that another time. In the meantime, this mint is really nice floating in black tea or just in hot water. A real treat is mint with strawberries and some whipped cream. There is a tasty summer watermelon salad that has mint, feta cheese, english cucumber among other ingredients—you’ll find that in the June 13, 2010 blog. Happy munching.
Stirring it up! Cornbread is often thought of as a southern US food and seldom served in the northern states which is a pity. This cornbread recipe has become a favorite of our guests especially when served warm with honey-butter and along side an eggy breakfast casserole. Can’t say where I found this recipe as it’s been in my collection for ages.
- 1/4 c. butter, melted
- 1 c. yellow cornmeal (I use coarse cornmeal)
- 3/4 c. flour
- 2-3 T. Sugar
- 4 t. baking powder
- 1/2 t. salt
- 1 can creamed corn (8oz)
- 1 c. milk
- 1 large egg lightly beaten
Turn the oven temp to 450°F. Pour 2T. of melted butter into an 8×8 pan and bake for 5 minutes until the cake pan is very hot. While the pan is heating, whisk together the cornmeal, flour, sugar, baking powder and salt. Make a well in the center of the mixture and pour in the creamed corn, milk, egg and the remaining 2 T. of melted butter. Stir until smooth then pour into the hot cake pan. Bake for 30 – 35 minutes or until golden brown and tests done in the center. Let stand for about 10 minutes before serving. Makes 9 pieces.
Dishing it out! When I was about 10 years old, a friend and I decided to start a cooking club with only ourselves as members and our moms as consultants. We took turns week about in each other’s kitchens and choose recipes from our mom’s recipe collections. With their blessings we’d cook up a storm and of course have to clean up after, this part was not nearly as fun as the making part! I cannot remember what we made or how long we did this but I do remember we enjoyed the time in the kitchen. I wonder if Brenda still loves to bake?
With early season snowflakes whirling about them, and the temperature sitting at about 28°F, Ryan and Jeff were married in the meadow at West Hill House B&B. Our favorite Justice of the Peace, Greg Trulson officiated at the wedding making it a very meaningful occasion, as he always does. Following the ceremony, the newly married couple asked Peter to continue taking photos as they enjoyed a short stroll around our wintery gardens.
Warming up by the fireplace a few minutes later Ryan and Jeff enjoyed an intimate wedding reception complete with wedding cake, made here at West Hill House, and a bottle of Champagne. They were kind enough to invite Greg and Peter and Susan to join them.
Ryan loves experimenting with recipes. Check out her food blog called Skinny Supper. It’s a fun site with lots of photos to help you along.
Hi everyone, I’m the Red Chair that has been traveling throughout New England for the past several months.
I arrived at West Hill House B&B in the aftermath of Hurricane Sandy and rain was the order of the day. Fortunately my hosts offered rain boots and an umbrella so I stayed pretty dry. Inside I was given a place by the fire to warm up a bit even had a pussy cat come curl up with me for a bit.
Once the weather cleared my first stop was at the top of the Lincoln Gap Road, the highest road pass in Vermont, where I set foot, or should that be feet, on the Long Trail. The air was so fresh I’m felt I could have walked the full 273 miles of the trail but I had places to go and things to see.
With winter just around the corner I wanted to be introduced to the Mad River Glen ski area. I checked out the ski school meeting place then of course had to have my photo taken with the single chair.
From there we went to Sugarbush where I had my photo taken with a local cow before going to sit beside the year ’round skier. He didn’t say much, we just enjoyed the solitude of the moment.
I visited the Hartshorn Farm and hey, for fresh food, maple syrup from their own trees and hay, head to their farm stand. And speaking of stand – look at me standing atop a huge bale of hay!
With my feet firmly back on the ground I posed with some squash then climbed up on the wall to sit with the boxes of pumpkins for a while.
My legs were getting a bit cramped so I hopped down and headed over to visit with the alpacas, The Finkles, who didn’t seem to mind my company. I certainly did not expect to see alpacas in Vermont!
A stop to pose in front of the Warren Covered Bridge that spans the Mad River then back to my temporary home at the West Hill House B&B and ready for a warm cup of hot chocolate and a little cake.
Wow, have I had fun! I can’t wait for my next adventure! Tomorrow I am off across the Green Mountains to visit Middlebury, Vermont – I wonder what adventures await me there.
Our Sap-bucket list has just the thing for you runners, the Mad Marathon!
Billed as the World’s Most Beautiful Marathon, July 8, 2012 is the date for the 2nd annual run and it’s not too late to register to take part in either the full or half marathon. Walkers are also welcome.
Joining runners from around the world, the run will take you through the beautiful Mad River Valley on back and dirt roads offering breathtaking views of the Green Mountains, covered bridges, barns and of course, Vermont cows!
Professionally organized, this marathon course is certified and sanctioned by the US Track and Field. Check out the Mad Marathon website for full details.
West Hill House B&B, like many B&Bs in the area, requires a two night booking on the Marathon weekend so plan to stay for a few days to enjoy the many less strenuous activities such as visiting Ben & Jerry’s, photographing the covered bridges, standing in awe at the foot of beautiful waterfalls, enjoying the many great restaurants or just relaxing in a hammock.
The countdown is on to the World’s Most Beautiful Marathon – come be part of this amazing event.
The 3rd annual Stars and Stripes Air Show on June 30 will bring excitement to the Sugarbush Airport in Warren with vintage planes, stunt flying by both planes and gliders, glider rides, classic motorcycles, food and fun for children and adults alike. Tickets may be purchased on line or at the gate. Check out the air show website for more information and some video of last year’s show. Sorry but dogs and coolers must be left at home.
If cooking is your delight, you can learn to impress your family and friends at the cooking classes at The Kitchen at The Store in Waitsfield. Chef John shares his wisdom and makes learning in the kitchen most enjoyable.
On Saturday, Chef’s Table-Aound the World offers participants not only the opportunity to create food from 4 different countries but to eat it too!
July 2 and 3 will have you creating scrumptious pies at the Butter, Sugar & Sin-Pies class and the Easy Entertaining-Soups and Paninis classes. The best thing is you don’t have to be an expert cook to take these classes, they are fun for all skill levels.
Of course on the 4th of July is the world famous, wild and wacky, 4th of July Parade which makes its way down the main street of Warren to the delight of thousands, yes thousands, of spectators. Family fun, kids games, music, food an more follow the parade in the town as well as up at Sugarbush. The parade starts at 10AM but be there early, no cars are allowed in town but buses will be making the circuit from various parking places to town. The day closes with a bang a fireworks will light the sky over Sugarbush starting shortly after 9PM.
As well as all these activities, don’t forget there are mountain walks, energetic hikes, river and lake kayaking, refreshing swimming holes, eclectic shopping, golf and plenty of relaxing to be had here in the valley.
Join the residents of the Mad River Valley and celebrate the 4th of July Vermont style. With the many lodging opportunities here in the Valley, from welcoming B&Bs to condos and rental houses, there will surely be something perfect for you.
See you soon!
Local farmers bring a vast array of items including seedling plants, freshly harvested vegetables and fruits, cheeses, local meats, maple syrup, honey, eggs, jams and fresh baking–ummm I can almost smell the fresh pies! When you are at the market, be sure to visit the artisans’ booths where you’ll see beautiful intricate blown glass, colorful woven goods, hand crafted wooden items, finely turned pottery pieces and much more. Everything’s super and everything’s for sale.
If you are visiting the valley and had to leave your canine baby at home you’ll especially love the Waitsfield Farmers’ Market as dogs are invited to attend as long as they promise to stay on their leash and be polite and friendly to everyone they meet.
What’s on your bucket list?
There are so many wonderful places to visit and things to do in Vermont that we have created none other than our own Vermont Sap-Bucket list!
In the 6 years we have been in Vermont we have taken the opportunity explore this wonderful Green Mountain state. We’re excited when our guests ask “What’s there to do in Vermont?” because we are more than happy to fill them in on what’s what.
As our guests at West Hill House B&B, we will help you to plan your itinerary and activities by providing you with ideas based on your interests and driving routes that will show off the beautiful scenery.
So we invite you watch this space for our Sap-bucket list.