Stowe Mountain Lodge Blog
I would like to welcome and thank you for reading my inaugural cheese blog on the Stowe Mountain Lodge website.
Sustainable Purchasing at Stowe Mountain Lodge
As part of the purchasing and the Green Team here at Stowe Mountain Lodge, I enjoy being able to find local products from farmers around New England to uphold the Lodge’s commitment to farm-to-table dining.
At Stowe Mountain Lodge, we are celebrating the wonderful culinary treasure of the duck in our "Study Of" culinary series. The parts that are mainly used to obtain duck meat are mostly the legs and the breast of the bird. The leg meat is usually fattier as compared to the breast meat, so it lends itself to the famous French dish Confit de Canard.
To continue with our love of all things S'mores, here is the recipe for our S'more's Panna Cotta that we have had many requests for, created and brought to you by our most talented Lead Pastry Chef, Gabrielle Hatch. ENJOY!
What do I love about being the lead pastry chef at the Stowe Mountain Lodge Bakeshop? Coming up with an idea, executing that idea while continuously thinking of different ways to do it, and ending up with a product that was so much better than the idea I originally thought of. So here's what I have been working on as of late that holds that to be true for summer...
We're used to cool and unique things to do for fun in Stowe, but nothing quite says Vermont like a rustic log furniture making class offered by Stowe Mountain Lodge recreation partner, Turner Mill Timbers.