Resort Resto | Food News | Seven Days | Vermont's Independent Voice

Seven Days needs your financial support!

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!

More By This Author

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Former contributor Suzanne Podhaizer is an award-winning food writer (and the first 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... more


Comments are closed.

Since 2014, Seven Days has allowed readers to comment on all stories posted on our website. While we’ve appreciated the suggestions and insights, the time has come to shut them down — at least temporarily.

While we champion free speech, facts are a matter of life and death during the coronavirus pandemic, and right now Seven Days is prioritizing the production of responsible journalism over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor. Or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2021 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Advertising Policy  |  Contact Us
Website powered by Foundation