What happens when a marketing maven and
a business development expert take a trip to get away from
their hectic corporate life in the city? Why, they buy an old
run down overgrown inn and turn it into an enchanted getaway
tucked in the woods of Vermont – of course!
That’s exactly what happened to Jane
and David Sandelman, owners of The Inn at Weathersfield in
Weathersfield, Vermont. Less than 4 years ago, the Sandelmans
bought the Inn at auction and, doing most of the work
themselves, have turned this historic building tucked back off
the road into a getaway destination for visitors from all over
the country.
The Inn, built in 1792, has been a haven
to travelers for many years. Exposed beams, wide pine floors
and roaring fireplaces exude a warmth that guests feel the
moment they enter the Inn.
Every guest room at the Inn
is uniquely decorated. There are rooms for every taste with
many of the 12 rooms featuring fireplaces, sitting rooms and
roof decks. Each room has a private bath with a basket of all
the bath necessities, wonderfully soft towels and plush terry
robes and slippers. With its fine linens and featherbeds, in
addition to being tastefully decorated with antiques, the Inn
resembles a European style hotel. Some rooms have cable TV and
DVD players, and wireless Internet access is available
throughout the Inn..
Set on 21 acres, the Inn is a
perfect pace for a quiet getaway. However, if you are looking
for activities, you don’t have to go far. Just minutes away
you will find Okemo, Ascutney, Ludlow, Chester, Woodstock and
the Connecticut River. Shopping, horseback riding, biking, and
canoeing are close by. The Inn has trails for walking cross
country skiing and snowshoeing, or you might just want to take
a good book and go sit down by the pond. Set back in the pines
behind the Inn is an amphitheater that seats up to 150 people
– a perfect setting for a country wedding!
Executive
Chef Jason Tostrup prepares dinners to order each night. Jason
previously worked in California's Napa Valley where he worked
under the acclaimed Napa Valley Chef Thomas Keller at his
prestigious French bistro Bouchon. Jason’s commitment to
farming agriculture and sustainability has led him to use many
local producers for the wonderful dishes he creates. Locally,
products purchased include meats, cheese, produce, eggs, and
flour. A small garden area has been started at the Inn as
well, with plans to expand it each growing season. In addition
to using the kitchen for dinner preparations, you can often
find him baking bread in the Inn’s beehive oven or roasting
meats in the 1792 fireplace right in the front entry
way!
Guests can choose from three dining options in the
evening at the Inn. Lucy’s Tavern serves lighter fare such as
burgers and fries, macaroni and cheese, and roasted chicken.
It’s a great place to visit with other guests or to play one
of many games tucked away on the shelves – everything from
Scrabble, backgammon and trivia to cards and
dominoes.
The main dining room features a menu that
changes weekly and offers more sophisticated dining choices
such as Vermont Rabbit and Goat Cheese Risotto, Valley Brook
Farms Poached Egg and Friseé Salad, Sea Bass and Calamari
“Escabeche,” Spiced Cavendish Pheasant Breast, and Mustard
Crusted New York Strip.
The Chef's Table, located in
their new wine cellar (which by the way, David built), is a
unique space for a private dinner party from 6 to 12 guests.
When booking a party in the wine cellar, you will have the
opportunity to work directly with Chef to plan a custom
designed menu. Wines can be paired with each course, or select
a flight of 2-3 wines for your meal. Dinner includes hors
d'oeuvres and a visit with the chef. I had the pleasure of
attending one of these exquisite Chef’s Table dinners and can
tell you it’s a dining event that you should not miss!
The Inn has an extensive wine list which continues to
grow. It recently won its second Wine Spectator “Award
of Excellence”. Breakfast is served in the sun room that
overlooks a lovely stone patio –the perfect place to relax
during warm weather. Guests can get their early morning tea or
coffee and then settle in for freshly baked brioche, farm
eggs, bacon from a local smokehouse...even real buttermilk
pancakes!
Jane and David are hands-on business owners,
and they don’t seem to miss a beat when it comes to serving
their customers! They are gracious and great
conversationalists, and are more than happy to assist their
guests in any way needed. Jane says people fly their planes
into the small local Hartness Airport to come stay at the Inn,
and if they need a ride back and forth from the Inn to the
airport, the Sandelmans will take care of it!
Seasonal
weekend packages are available at the Inn – from golf to
caching and skiing to romantic getaways. Packages are posted
on their website at www.weathersfieldinn.com.
The
Weathersfield Inn is located at 1342 Route 106, Weathersfield,
Vermont. For more information about the inn call 802-
263-9217, email stay@weathersfieldinn.com or visit their
website. Take a trip there – it’s worth every
bite!
Autumn Squash Cannelloni with Goat
Cheese and Pistachio Sauce
Compliments of Chef
Jason Tostrup
Pasta dough
8 oz all purpose
flour
1. whole egg
6 egg yolks
1 TBSP.
milk
2 TBSP. olive oil
Squash
Filling
4 cups large diced squash
1 caramelized
onion
2 TBSP. fresh chopped sage
2 TBSP. chopped
parsley
1 tsp. grated nutmeg
4 oz. brown
butter
Pistachio Goat Cheese Sauce
2
leeks chopped
2 cloves garlic crushed
1/2 cup
white wine
1 cup water
1/4 cup shelled
pistachios
3 TBSP. goat cheese
Salt and pepper
to taste
For the Pasta dough, place flour on
cutting board and make a well. Mix eggs, milk, olive oil and
salt into bowl and place in center of the flour well. Using
two fingers, slowly mix eggs in a clockwork fashion; this will
take 4-5 minuets to form a ball. Kneed pasta dough for 5 more
minutes and refrigerate for ½ hour. (This also can be done in
a Kitchen Aid mixer with great results) Next, using a pasta
roller on the largest setting, roll out pasta into thin sheets
and cut into 4 inch squares. Blanch in boiling water, cool and
toss with olive oil.
For the filling, place a large
sauté pan over medium high heat. Add all the butter and brown.
Add onions and slowly cook until soft and caramelized. Add
squash, nutmeg, parsley, sage salt and pepper and mix. Cook
until squash is soft. Place into mixing bowl and mash with the
back of a large kitchen spoon or potato masher.
For
the sauce, place leeks, garlic, and wine into a medium
saucepot over medium–high heat and reduce until all wine has
evaporated. Next, add remaining ingredients, bring to a
simmer, place in blender and puree until smooth. Season with
salt and pepper to finish.
To serve, roll squash
filling into pasta squares and bake in oiled baking dish for
10 minutes in a 350 oven.
Spoon warm sauce over
cannelloni, sprinkle with shaved Parmesan Cheese and serve.
The plate may be garnished with seasonal vegetables. Serves
4.
