Pin It

Resort Resto 

Side Dishes: New Stowe eatery puts a local spin on haute cuisine

Vermont's hottest property, the ecologically friendly Stowe Mountain Lodge, opens this Saturday. But its two restaurants, the moderately casual Hourglass Bar & Lounge and Solstice - touted as a fine-dining destination with an extensive localvore menu - quietly started serving sumptuous fare late last week.

Executive Chef Sean Buchanan, formerly of Wood Creek Farm and the Middlebury Inn, sources as many products as possible from Vermont's artisan producers. He crafts them into dishes such as "Wood Creek Farm steak and maple-braised short rib with truffled Butterworks Farm polenta," and "apple-brined pork loin with smoked apple butter and local braised greens accented with bacon."

Two prix-fixe options appeal to the deep-pocketed: four courses for $75 and seven courses for $125. Of the tasting menus, resort Sales Manager Josh Novotny boasts, "Sean will take people on a journey of culinary delights, with a menu that is seasonal to the nth degree."

Novotny describes Solstice as having "floor-to-ceiling windows with a view of Spruce Peak, and an open kitchen." Vermonters made the tables, pottery and every bit of art in the dining room. The resort even commissioned its own beer from Rock Art Brewery in Morrisville, and a unique coffee blend created by Vermont Artisan Coffee & Tea Co. in Waterbury.

The personnel is a point of pride, too: "Sean is a very engaging person, and he was really able to pull a staff of true culinarians," Novotny says. "And we're a teaching kitchen, so we work with the local culinary schools and programs to recruit the best possible staff."

Overall, he says, "The idea is truly to celebrate all things Vermont and to create an experience that's unique to Vermont."

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It

More by Suzanne Podhaizer

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Contributor Suzanne Podhaizer is an award-winning food writer (and the former Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose,... more


Subscribe to this thread:

Add a comment

Seven Days moderates comments in order to ensure a civil environment. Please treat the comments section as you would a town meeting, dinner party or classroom discussion. In other words, keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

foodie poll

What are you MOST interested in learning more about?

  • Food-related events, festivals and other gatherings
  • Bars and restaurants — where should I eat out?
  • Farms and agriculture — what's up with the people producing our food?
  • Issues: What are the social, environmental and economic impacts of my food choices?
  • How to cook better meals at home

View Results

Latest in Food News

Recent Comments

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2016 Da Capo Publishing, Inc. 255 So Champlain St Ste 5, Burlington, VT 05401
Website powered by Foundation