Happy Holidays!

It is getting a bit chilly in Barnard.  Check out our holiday schedule and stop in for a Hot Toddy to warm your belly and soothe your soul. Check out our recent article in Woodstock Magazine.

Pie Judging: A Wedge Issue

I got to fulfill a life-long dream this past weekend by serving as a pie judge for the Barnard Ice Cream Social event that was held at the Town Hall. Awards were given out for best apple, best berry and “other” pies. As you can tell from the photos, this was a very serious duty. I’d like to quote Homer Simpson here, “Mmmm, pie.”

Hurricane/Tropical Storm Irene Update:

We are all well & safe here at the Barnard Inn.
For the next night or two we’ll be open and serving hot meals to the community as we all try to get our feet back under us. We are fortunate to have the service of a generator and are happy to have you come on by and have a meal with us enjoy one anothers company.

Warmest regards to you all during this time.

– Will

Making A Stand

There been a break in the heat here in Vermont, but the gardens are in high-gear.  So much so that we’ve decided to setup a little farmstand to share the wealth. All manner of greens, herbs, squash, zucchini and vegetables are available as the garden provides. Here are a few pics of the kids and Jordan romping around the gardens.  Enjoy

Farm To Table?

We all know that the Barnard Inn does local ingredients and is an active Farm To Table practitioner, but at this time of the year we are huge in the Backyard-to-Table Movement. Basil, chives, mesclun, garlic, dill, and at long last RASPBERRIES! We are blessed beyond our wildest dreams with an incredible raspberry patch just yards from our backdoor. I could go on and on about the size, sweetness and bounty of the berries — but a picture is worth… well let’s just say, “A thousand berries”. Be sure to drop in or better yet make a reservation and sample the bounty of the season.  We’re looking forward to seeing you real soon.

Berries represented are actual size!

A Winning Dinner for Six

I had the pleasure of preparing my silent auction prize. Here’s what was on the menu:

Man Auction Dinner for Six to Benefit Barnard Academy

Monday 5-23-11 •  Prepared for the Maple Leaf Inn and guests.

– Hors d’oeuvres –

Veuve Clicquot Ponsardin Brut Champagne

•••

Citron and Dill Cured Grav Lox Canapé
Served on Focaccia Toast with Horseradish Crème Fraiche with Tobbiko Caviar

Vermont Artisinal Cheeses
With Candied Walnuts, Pears and Apples

– First Course –

Crossroads, “Destination Series”, Chardonnay, Hawkes Bay, New Zealand, 2006

•••

Vichyssoise of Locally Foraged Ramps
With White Truffle Oil, Chives and Aged Sheep’s Milk Cheese

– Second Course –

Simple salad

Local Organic Field Lettuces and Herbs with a Lemon Champagne and Dijon Vinaigrette

– Third Course –

Rabbit Ravioli

Roasted Vermont Rabbit with Chèvre, House Made Ricotta and Herbs in Fresh Pasta with a Natural Pan Reduction Sauce with Roasted Shallots

– Main Course –

Turley “Old Vine” Zinfandel, California 2008

•••

Leg of Vermont Spring Lamb

Boneless Leg of Local lamb, Generously Rubbed with Fresh Herbs, Garlic and Chili Pepper,
Rolled with Sun Dried Tomatoes, Slow Roasted with New Potatoes, Spring Onions and Local Asparagus
Served with Zinfandel Demi Glace

– Dessert –

Bittersweet Chocolate Bourbon-Cayenne Cake

Topped with Dark Chocolate-Coffee Ganache
and Whipped Fresh Cream

Will Dodson, Owner & Chef of the Barnard Inn, Dana Hansen Sous Chef

Update: Chef’s of the Valley

Chefs of the Valley was quite the success this year, raising approximately $30,000 for the Haven’s programs thanks to the committee, the sponsors and attendees! Held on one of spring’s most beautiful days, everyone enjoyed the delicious food & wine, fun music and over-the-top silent auction! With 21 Chefs from local restaurants and bakeries, four wine and beverage companies and two live bands (Gerry Grimo & The Jazz Quartet and the Kerry Rose Band); this event keeps getting better and better!

Spring Break Fishin’

Dine at 21 fine restaurants in one day!

Chefs of the Valley 2011 event

On Sunday, May 1st, we are proud to be be participating in the 4th annual Chefs of the Valley, a gala sampling the Upper Valley’s finest cuisine in support of the Upper Valley Haven.  The event is from 4 – 7 pm. at the Quechee Club. Click here for more information.

ART, WINE & BEES

Come and join us at the Barnard Inn on Thursday, December 9 between 5:00 and 7:00 to sample the wines of Sokol Blosser, taste some of our savory hors d’oeuvres, and view the artwork of David B. Tibbitts.

Ah yes, the last leaf has nearly fallen and there is a crisp snap in the air.  The deer are getting frisky.  Fallow venison from Hollandeer Farm, VT now graces the menu with a zinfandel-glace de viande, braised red cabbage, roasted fingerling potatoes (our garden) with house cured bacon and herbs-yum! The very long anticipated Tee Shirts are in.  Stop by and get your holiday shopping done early 100% organic cotton $16 for short sleeve and $20 for long sleeve.  Pint glasses are due to arrive in about a 10 days and will be available for $5 each.  Please note our hours of operation are different around the holidays.  Book your party today! Cheers

Pork of July

My farm visit yesterday was a huge success. I purchased two heritage breed Gloucestershire Old Spots. With the help of a few friends and an incredibly accommodating neighbor, we will collectively, organically and humanely raise the porkers over the summer and into autumn. And, well, at that point we (and those lucky friends, family and patrons) will pay a tribute to them in the traditional Barnard Inn style – deliciously and, as always, respectfully. My long term goal is to breed and maintain a small, yet sustainable population for your dining pleasure. This current experiment is made up of a few individuals, all of whom will share in the labor, expense, care and bounty of our community endeavor. I promise to keep you posted for the Barnard Inn’s First Annual Customer Appreciation Pig Roast.

Carrots & Beets, Oh My!

Barnard Inn Garden update:  Rainbow carrots, Chiogga beets, English peas, garlic scape, herbs, mesclun and so much more are being harvested right now and making their way into the kitchen and onto your plate.

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Mesclun, Mint, Mojitos & more

We are running 100% organic Barnard Inn mesclun lettuce mix that we are harvesting daily.  When we cannot get enough from our gardens for the evening, our second best source comes from just around the corner here in Barnard.Organic Spring Mixed Lettuces (100% B.I. Today) with a Lemony-Champagne Vinegar-Dijon Mustard Vinaigrette; Juiced = Add Crumbled VT Goat Cheese & Toasted Hazelnuts.

The gardens are offering up tons of mint for Mojitos, as well as fresh basil, thyme and chives galore.  The heirloom tomato plants are out of the green house and in the earth – 100+ plants were transplanted today.  Beyond enjoying our edible spectrum, you must stop by and take in the visual beauty of our wide array of daily blooming flowers.

Beginng Friday June 11, you will be able to enjoy some delicious self-serve S’mores up on the terrace.  Dark chocolate, toasted marshmallows and graham crackers…classic! Sit and relax by the fire and soak in the peacefulness of a Vermont summer night.

Ducks on Patrol

Last year I introduced four very cute “call” ducks to combat invasive slugs that were wreaking havoc on the Barnard Inn’s beloved home grown vegetables. Those four little quackers maintain their place in the garden (and off the dinner plate!) by gobbling up dozens of slugs every day. One of our lovely ladies, even, laid 7 eggs! After an unsuccessful attempt to incubate the eggs, the kids and I discarded our effort and…Well, we succumbed to purchase FIVE live Saxony ducks.

This more than doubles our organic pest control efforts in the expanded vegetable gardens. One day after the new ducks arrived, however, I was taken aback when I went to check on the new residents and found mother “call” duck with TEN little buggers in tow! (3 are now M.I.A.)

As such…I am delighted to announce that our downy brood now totals 16! Stop by and check out these little guys – to say they are adorable is an utter misrepresentation. They are absolutely the cutest! Trust me I know what you are thinking, ‘has Will gone soft?’ Ha! Not a chance- duck will be on the menu, just not these feathery warriors…yet.  Joke!

Slugs beware!

Chefs of the Valley

Today was my second year participating in the Upper Valley Haven’s annual charity fundraiser, Chefs of the Valley – and it was quite a wonderful and successful event!

As Proprietor and Chef of the Barnard Inn, I was accompanied by my right-hand man, friend and the Barnard Inn’s Executive Sous Chef, Dana Hansen as well as one of the restaurant’s extremely helpful waiters, Bill Strecker (Bill’s website here). For our contribution to the event, we served over 200 portions of 2 tasty offerings: 1. Our house made grav lox and 2. Roasted chicken & Four cheese ravioli. For the unfamiliar few, the grav lox is our house cured salmon, sliced very thin on a crispy focaccia toast round and topped with lemon crème fraiche, tobikko caviar & capers. For this canapé, we use an organically raised Scottish salmon and cure it with citron infused vodka, brown sugar, salt, dill, chili flakes, red onion…along with a few other ingredients… Delish! The roasted chicken and 4 cheese ravioli was served in house made spinach pasta with a ‘Putanesca’ sauce, Vermont feta cheese and basil infused extra virgin olive oil. Both items are on the spring menu, so if you missed the sampling, then it is time to stop by for a meal. I would like to extend a heart felt thank you to the Upper Valley Haven staff for their efforts in making this a successful and enjoyable event for all. See you next year!

Ramp Foraging

Foraging for wild ramps (also called wild baby leeks, wild spring onions) with the kids is one of our favorite spring rituals.  Our neighbor, Sophia Stone was kind enough to share her secret spot with us. The ramps are deliciously sweet and mildly oniony early on and become much stronger as the days begin to heat up.  We love them lightly seasoned and simply grilled or sautéed with local fiddle heads.  They are in season- eat them now.

Max’s “Localvore”  Special
Heirloom-Heritage Beef, Eastman Farm, Barnard, VT. American Red Devon Local 100% grass fed. Sustainably raised 12oz Boneless Prime Rib (Delmonico Steak)
Grilled with Sea salt & black pepper,  served with locally foraged-wild ramps, fiddle heads and whipped potatoes $33.