Grazing Atop Killington | Bite Club
Pin It
Favorite

Friday, January 10, 2014

Grazing Atop Killington

Posted By on Fri, Jan 10, 2014 at 5:27 PM

click to enlarge alpenglow.jpg



For skiers, slopeside food options have long been the culinary equivalent of a barren tundra: curly fries, hot dogs and nachos. Then again, as Killington Resort president and general manager Mike Solimano quips, "People say they want health food, but they keep buying cheeseburgers and fries."

click to enlarge chowder.jpg

Last night, 150 or so people who took the K-1 Gondola at sunset up to the resort's new peak lodge — a years-long project that opened just before Christmas — listened intently to Solimano as they also munched on the chowder, sliders, shrimp cocktail and mac-and-cheese boats that make up the new frontier of Killington lunch fare.

The challenges of building a six-sided lodge at 4000-plus feet aside, Killington's food and beverage staff worked to include as much local food as possible in the new menu.

Instead of cheese fries, the skiers lounging on leather couches or gazing out the lodge's floor-to-ceiling windows can tuck instead into bowls of creamy seafood chowder topped with smoked bacon (pictured); zesty chipotle-apple turkey chili; specials such as roasted swordfish and sautéed scallops; and, yup, cheesburgers, albeit made with locally raised meat and topped with Vermont cheddar. Or, they can belly up to the bar for a pint of Shed Mountain Ale or a hot cocktail of ginger brandy, orange slices and cinnamon.

click to enlarge bison.jpg

Alas, the luscious curls of bison we snacked on — served atop crostini, then kissed with aioli — is not on the regular menu here, but makes appearances at other Killington eateries, including the remote Ledgewood Yurt.

It was all something of a revelation for this "Killington virgin" (as someone called me) who has long been put off by the cluster of snack bars, nightclubs and touristy-looking places along the Mountain Road. As long as I can take the gondola back down, I might become a regular.

The Killington Peak Lodge is open until 3 p.m. daily.

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

Pin It
Favorite

About The Author

Corin Hirsch

Corin Hirsch

Bio:
Food writer Corin Hirsch joined the Seven Days staff in 2011. She is the author of Forgotten Drinks of Colonial New England, published by History Press in 2014.

More by Corin Hirsch

Comments (2)

Showing 1-2 of 2

Add a comment

 
Subscribe to this thread:
Showing 1-2 of 2

Add a comment

Keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

Latest in Bite Club

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
newsletters:

All content © 2017 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation