Part of: Vermont 08 – Cheese & Tasty Things Tour

There are so many cute inns in Vermont, it was hard to choose! After the drive through Massachusetts and New Hampshire, we stopped at the Norwich Inn in Norwich for lunch. We were lured by the fact that they have their own brewery. We ate outside in the courtyard – tuna fish sandwich for Carolyn and turkey club for Luke. Both were really good! (And the beer, too!)

After visiting a cheese farm, a brewery and the King Arthur Flour store (more on all those in separate posts), we arrived at the Weathersfield Inn in Perkinsville. It was fabulous!

The chef at the Inn, Jason Tostrup, was awarded the Sante Culinary Arts Award for ‘Sustainable Cuisine – New England.’ He’s been a leader in the “Farm to Table” movement in Vermont.

We sat outside on the deck and sipped a pre-dinner cocktail. Dinner started with chilled asparagus soup. Then we had buckwheat and herb gnocchi with Summer vegetables and lemon ricotta cheese and a plate of local cheeses and meats for appetizers. For entrees Luke had ‘Happy Hog Farm’s’ pork and Maine scallops with cauliflower mash and braised greens with Long Wind Farms tomato; Carolyn had a special of the day – braised veal carnitas. For dessert we split a strawberry rhubarb and lemon yogurt pie. So delicious!!

After sitting by the fire pit for a while, we retired to a really comfortable bed! We woke up in the morning and the Innkeepers prepared breakfast for us…French toast. With real maple syrup, of course. We highly recommend this inn the next time you are in Vermont!