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.

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.”

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

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

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!

New Puppy!

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

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!