For this long holiday weekend, B and I decided we needed a getaway. Something close to home, but out of our ordinary routine (aka Disney). So we decided on a few days in Vermont to check out a few farms on the VT Cheese Trail, eat some great food, RELAX and best of all…play with goats. More to come on that later 🙂
We drove up to VT after both taking a half day at work and arrived at the Kendron Valley Inn around 6pm. OMG this place is so super cute! More on the hotel later…right now I want to highlight the wonderful dinner we just had!
Cocktails were ordered and we quickly looked over the menu. A great thing about this restaurant is that they are part of the Vermont Fresh Network, which connects farms and food producers with chefs to provide the freshest food and support local agriculture. Right up my alley! B and I were both in the mood for burgers and when I saw that the beef was locally sourced from Boyden Farm here in VT, I was sold!
Before the burgers, we were given some deliciously warm rolls and we also ordered a few appetizers. I had the House Cured Gravlax served with leek fritters and horseradish creme fresh…whoa! This was delicious, but I just wish there was a bit more salmon. B ordered his favorite New England Clam Chowder and this one didn’t disappoint. It was rich and thick…perfect for the cold, rainy night.
Well that was already a lot of food, but then the monstrous burgers arrived. I, of course, can’t just get a regular burger. No, I have to get all that’s coming to me. Caramelized onions, sautéed mushrooms, bacon and swiss cheese. OH YEAH. Not only was the beef beyond delicious, but he bacon had a very distinct maple flavor that was to die for. I sure hope that bacon is at breakfast in the morning!! B wasn’t as adventurous as I and got a burger with cheddar and bacon…at least he got the bacon 🙂
I think this is definitely in my top 3 burgers of all time. And if that wasn’t enough along with the hand cut fries, I decided to get a side of roasted cauliflower. This was actually really good and was interestingly mixed with lemon and capers. Unusual combo, but it really worked.
By the time we were finished with our meals, B and I were ready to roll ourselves out of there, but I had seen something on the dessert menu that really intrigued me and I had to give it a try…the Grown-up Root Beer Float. How can you pass that up?!? This float has Saranac Root Beer, local vanilla ice cream from Stafford Organic Creamery and it’s topped with Stoli Vanilla. YES PLEASE!
This was beyond amazing! I can’t remember the last time I had a root beer float. I felt like a kid again! B went with chocolate and maple ice cream, also from Stafford Organic Creamery and topped it with caramel sauce. I have to say, the maple ice cream was very good…one can only hope so when in Vermont 🙂
We were both stuffed to the gills and somehow managed to make our way back up to the room. I still have some serious digesting to do, but I’m fueled up for a fun filled day in the rain, playing with goats! Stay tuned for that fun 🙂
When is the last time you had a root beer float??