On Farm Dinner: Jericho Settlers Farm

Join us as we head out to Jericho Settlers Farm for a magical on-farm repas. Attendees will dine al fresco with a five course feast prepared of produce and meat raised at Jericho Settlers.

Tickets include a welcome drink, appetizers, a multi-course meal alongside the farmers, and dessert. A transportation option can be selected, which includes luxury transportation, cocktails and hors d’oeuvres during the ride.

20% of ticket sales will be donated to NOFA-VT’s Share the Harvest campaign, buying farmshares for families who qualify.

Tickets available here.

And on the menu for the evening we have:

Reception 5:30 pm

Local cheeses, charcuterie, pickles, crudité, dips

Dinner 6:30 pm

All produce and meats provided by Jericho Settlers Farm

Greens, cherry tomatoes, radishes, ice wine vinaigrette

Scotch egg, mutton sausage, blue cheese dip

Gazpacho, cilantro, cucumber, flowers

Slow roasted Porchetta, creamy polenta, plum jus, braised greens

Applewood smoked chicken, maple baked beans, vinegar slaw

Poutine, fries, pork gravy, cheese curds

Grilled veggies, sauce Romesco, toasted almonds

Dessert

Strawberry shortcake, biscuits, whipped cream

Work With Us!

We are hiring! Join the Hotel Vermont team for some great full- and part-time and seasonal positions.

Positions include working at the Front Desk and with our Reservations Team, serving or cooking at Juniper, working in our banquet spaces, and leading activities in and outside of the hotel. More information can be found at workathotelvermont.com or by emailing our HR team at work@hotelvt.com.

Read more about us online here!

Book It for COTS

Tuesday, April 26, we have partnered with Vermont’s own Chris Bohjalian to present an evening in support of Burlington’s Committee on Temporary Shelter (COTS). Chris is a New York Times Best Selling Author, with his newest novel, The Guestroom, is on sale now.

Chris is an avid supporter of COTS and fighting homelessness in the Burlington Community. He will be discussing his writing and novels as well as his work with COTS.  The evening begins at 6:00pm with a welcome reception followed by a discussion with the author. Tickets include a $10 coupon to Phoenix Books, a welcome drink and hors d’oeurvres.

Big prizes are to be won at the silent auction with items including an overnight at Hotel Vermont, dinner for four at the Hen of the Wood butcher table, two tickets to the Firefly Music Festival, a bottle of Literary Dog, Phoenix books gift card and  the piece de resistance, a named character in Chris’s next book! All proceeds from the event and auction will do directly to COTS.

Tickets are $35 and can be purchased online here. We hope to see there!

A Dish for Hope

There are so many good things created from local ingredients on our new spring menu, diners can be forgiven for not knowing where to dig in. Those with a passion for the fight against cancer, however, we have put together “A Dish for Hope,” a new and regularly rotating item developed through partnership with the American Cancer Society’s local Hope Lodge offering housing for cancer patients – and their families – undergoing treatment in Burlington.

Debuting on Juniper’s new spring menu, “A Dish for Hope” is priced at $24 with a “choose-your-own-donation-level” kicker that directs all proceeds to benefit Burlington’s Hope Lodge. The first dish will be Steamed Mount Desert Island Mussels with hemp seed “sausage,” braised fennel and kale in saffron broth. Mount Desert Island is the largest island off the coast of Maine, and nutrient-rich, high-protein mussels are beneficial against cancer. “A Dish for Hope” will change weekly, always offering a dish created from healthy, cancer-fighting ingredients.

The Hope Lodges provide free, temporary lodging for cancer patients and their families. The Burlington lodge is run by a few staff members, with more than 100 volunteers providing a caring, supportive community for patients to heal. Located within walking distance of the University of Vermont Medical Center, Hope Lodge is a nice place to stay, with private accommodations, including a large kitchen where families can cook together. As part of the partnership, Chef Doug Paine will cook “A Dish for Hope” for patients and families staying at Hope Lodge in May. Stop by and help us support local families fighting cancer!

Mix It Up: Mixology 101 at Hotel Vermont

Our Bar Manager, Ashley Wolf, outlines our mixology class as well as discusses what you need to make a good home bar. Ashley one of Juniper’s creative forces behind our wine & spirits program and is often found leading our mixology classes or testing out new concoctions behind the bar. 

Interested in trying your hand at being a master mixologist? Our Mixology Package helps you learn all the tricks of the trade from some of the best. Shake, stir, build, flip, and rinse creating classic cocktails and new favorites that will impress all your friends back home. To finish up sip on your own creations while you learn about the array of Vermont spirits, brews, and wines.

In the mean-time here are my favorite tools and products for stocking your own home bar.

Tools: What you’ll need to mix it up.

Boston shaker: A combo of a glass pint and tin to shake up perfectly frosty drinks.

Hawthorne Strainer: Got to strain out those ice chips!

Mixing glass: Best used for crystal clear liquor forward drinks such as a classic martini or manhattan.

Barspoon: Used to stir liquor forward drinks without breaking up ice too much.

Muddler: Because who doesn’t love a good mojito? Use your muddler to gently release herbs and fruits essences for well infused cocktails.

Spirits, Liqueurs, and More: What you should stock.

Basic spirits: Everyone has their preference but I’ll stick to what I love, the local stuff. In Vermont we are incredibly fortunate to be surrounded by artisanal spirits. I suggest that you stock a well balanced gin, vodka, rum, rye, and bourbon to get started. Stay tuned to learn more about Hotel Vermont’s gin and vodka as well as some of our local favorites!

Vermouths, Cordials, Apertifs,Digestifs, Amaros, and More…

Vermouth: A well made sweet and dry vermouth are a must to create the classics. May I suggest Noelly Pratt?

Everything Else… These can be based on personal taste preference. Look to these to build cocktails to create a more sweet, bitter, or invigorating palate. While I love buying new and  intriguing liqueurs, at my house you’ll always find Campari, Green Chartreuse, and Fernet Branca.

Odds and ends: Angostura bitters, simple syrup, and lemon can go a long way. If you’re keeping it simple start here. Don’t be scared to look to your garden or farmer’s market for herbs, produce, and inspiration!

Cheers!

Partner Profile: Sweet Sound Oysters

Juniper Chef Doug Paine is always on the look out for new local products and providers. We have recently partnered with Sweet Sound Oysters, a company based in Duxbury, Massachusetts but owned and operated by a UVM alumni. Chef Doug blogs about our partnership with Sweet Sound:

At Juniper and Bleu, we are taking farm to table to a new level by buying fresh oysters directly from the farmer. John Brawley owns and operates Sweet Sound Oysters. John, a UVM alumni with a Ph.D. in marine biology brings us live oysters weekly from his farm in Duxbury MA.

John and his staff farm Crassostrea Virginca oysters. They are also called Eastern Oysters and are native to the east and gulf coasts of North America. Oysters carry a distinct flavor that is specific to where they are grown, called merrior. Sweet Sound‘s merrior comes from the minerals and organic matter that is carried to east side of Duxbury Bay from the Black River. They are grown on the bottom of the bay in about waist-deep water depending on what the tide is doing. The oysters are started in bags placed plastic crates to protect them from predators. When they are big enough they are spread out on the bay floor. They are harvested by dragging a net along the bottom to scoop them up and then pulled into a boat. They are then hand sorted to size and bagged for delivery.

Sweet Sound’s oysters have a notably sweet & briny character, giving them a distinct taste of place. Visit sweetsoundoysters.com for more information or stop into Juniper or Bleu to try them for yourself!

Ice Fishing in Vermont

While this year’s temperatures have been a bit above average, that hasn’t stopped fishing enthusiasts from getting out on the water. John Abair, our Event Coordinator and Fishing Concierge, tells us about ice fishing in Vermont. John is more than happy to share his knowledge and love of fishing with interested parties and can be reached at john@hotelvt.com. 
When the bite of winter is first felt in Vermont, many Vermonters can be found on the slopes, or snowshoeing through the woods; though, there is but one thing on the mind of the die hard anglers. Where’s the ice?
During the heart of the cold Vermont winter, anglers target a huge variety of fish species through the ice; these include yellow and white perch, pumpkinseed sunfish, crappie, northern pike, trout, salmon, burbot, and a host of other species. Lake Champlain contains over 80 species of fish! Ray’s Seafood, the only local fish processing facility, buys nearly 1 million dollars worth of perch and other panfish every year. Much of which is caught by ice anglers.
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Ice fishermen (and women) use either a motorized or hand powered auger to drill 4 to 12 inch holes; where they will either jig (using a small fishing pole) or set tip-ups (or traps).  Once the traps are set, a flag will spring up when something has taken the bait. Anglers are allowed to have up to 15 lines out at one time while fishing on Lake Champlain (8 on most other bodies of water), allowing for even greater potential to catch fish. So if find yourself in Vermont during the middle our longest season and want to try the sport, stop by one of the local bait shops for a fishing license and intel on where the safe ice is, and what’s biting!