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First of May

Posted on May 1, 2013 by penniebhc

Spring greetings!

Each April, the BHC staff moves from winter quarters to summer office locations at the Lodge, Sunshine and Laundry buildings.  All went smoothly last week and we’re raring to get some guests here!

When Bob and I were growing up, the resort didn’t open until mid-June, which seems hard to believe today!  We got our own little summer vacation before things revved up back then.  How did we pass the time?  Back in the day, we had horses at BHC, so all of my time was spent at the stables, the location of the Lake Champlain Maritime Museum now.  Bob had many adventures, including hunting frogs in the area below the cemetery.  Ask him to show you the scar on his leg from the spear . . .

Since golfers can’t wait any longer, today, April 27, marks its opening.  The course is in terrific shape and it’s nice to see people out there enjoying it!  The ospreys have returned to their nesting pole on the 15th hole, thrilling everyone who gets a glimpse of them.  Hope you’ll come out soon, too.

Chef Juan Brenes is putting the Red Mill in order for its opening on May 10.  He has made some changes to the menu (but kept all the favorites) and we know you’ll want to come try them.

Mothers’ Day is just around the corner on May 12.  Come one come all for Brunch from 10 am to 2 pm.  In addition to Chef Christian Kruse’s scrumptious menu, Jeni Johnson will be serenading us with dulcet jazz, and the Kids’ activities will provide a respite from all that sitting and eating.  Please call 802-475-2311 for reservations.

And when the entire resort opens on May 17, the first event will be the Bixby Free Memorial Library’s annual Gala.  The library is a wonderful resource in our community and we welcome the opportunity to contribute to its success.  If you’d like to join the festivities, an evening of libation, great food and dancing, please visit www.bixbylibrary.org for information and tickets.

The Basin Harbor goes to the dogs on May 18 with Woofstock, a day of fun for dogs and their people.  Click here for more details, and put it on your calendar – don’t miss all the fun!

We hope you’re outside enjoying spring – come see us soon!  Pennie

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Vermont’s Vines: A Wine of the Week special edition

Posted on April 14, 2013 by Sadie

While you visit Vermont this summer, you may want to visit some of our local vineyards. It is my mission to visit more Vermont vineyards this summer, and I will continue to update our blog with my suggestions. Vermont wines are quickly becoming a popular pick when making the selections for your cellar, and enjoying them at the source always makes for a memorable experience.

Let’s start out in Charlotte, about twenty-five minutes North of Basin Harbor. Charlotte Village Winery is a wonderful place to visit during a late afternoon. With a beautiful porch that overlooks Lake Champlain and the picturesque mountain-scape, this winery doubles as a blueberry farm. After spending a couple hours picking, the perfect reward is a tasting of a few of their gold medal winners.  They offer a variety of fruit wines as well as grape wines.

Their semi dry blueberry wine is certainly a personal favorite. The right amount of sweetness from the blueberry is equalized by its oaky creation. The winery suggests this semi dry wine be paired with red meats; and is a great selection when you’re grilling out over Memorial Day weekend. This particular wine is an American Wine Society Award Winner.

Another favorite produced by Charlotte Village Winery is Buddy’s Apply Crisp. I’m usually not a fan of “sweet” wines; however, I have found my exception. Initially attracted to the great label with a picture of Buddy, the dog, I couldn’t help but try. This white wine can be enjoyed in any season, “serve warm to get a taste of apple pie or chilled to get a real apple crisp”. You can absolutely tell that this wine was made from real, Vermont apples. Locally sourced from Champlain Orchards in Shoreham, Buddy’s Apple Crisp is a blend of four different varieties of apples. Buddy’s Apple Crisp is a Double Gold medal winner. For more information about Charlotte Village Winery visit their website: http://www.charlottevillagewinery.com

Just a five-minute trip up the road to Shelburne, is another stop you should make: Shelburne Vineyard. Go in for a tasting in their beautiful building set in front of an idyllic  scene of vines and a perfect, Vermont backdrop. My favorite is their ‘Lake View White’. This wine sings summer and its label of the Adirondack chair instantly puts me in my happy place. Shelburne Vineyard says that their Lake View White is “a delicate semi-dry blend of Cayuga, Chardonnay and Gewurztraminer. This wine awakens the palate with a subtle sweetness and a crisp finish that make it perfect for sipping on a hot and sunny day!”

Vermont wine is a great gift to bring back to your friends and families after your trip here. I recently discovered Bella Vita bags. They have really beautiful bags that fit a wine bottle perfectly, and makes a gift of the grape even more special. Vermont wines are still a well kept secret and your gift will be a wonderful conversation piece.

I like to bring a hostess gift when I go over to friends for dinner. Wine always is a crowd favorite. I’m a bit traditional and like to bring white in the summertime. I always wish that it was cold upon arrival, so we can crack it open and begin to enjoy! Bella Vita bags has a wine bag they called Chill It which has pockets of liquid that after frozen, keeps the wine inside the bag at a refreshing temperature. Check them out at: bellavitabags.com

Wineries are just a tasting of our ‘Beyond the Basin’ Vermont tours we’ve created and customized for our guests. When you arrive be sure to seek out the others from our guest service team.

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Dreaming of Dogs

Posted on March 31, 2013 by Sadie

We are dreaming about dogs! This year’s Festival of Fidos is Woofstock. Woofstock is an annual event aimed to raise funds and awareness for Addison County’s Homeward Bound Animal Welfare Center. The day will be filled with fun for canines and humans. There will be activities and demonstrations all day including: costume parade, 5k Run & 3k Walk [For 5K race registration, click here], Doggie Drag races, photo ops for humans and pets, live music, agility courses and demonstrations with NOMAD, Dock Demos with Green Mountain Dock Dogs, K-9 Demonstrations, Disc Dog Demos and much more!
*$8 adults, $4 per child ages 3-12* 

Be sure to check out Basin Harbor’s other attractions when you are here! Enjoy lunch at the Food Fair or go to the Red Mill Restaurant for a meal. Join Captain Brian on Lake Champlain for a special Canine Cruise ride on the EScape. Don’t forget to swing by the Harbor Store and top off your lunch with an ice cream. Or how about a walk around the harbor to our dedicated Dog Beach!

It’s also opening weekend! Join us  5/17-5/19 and enjoy special Woofstock rates starting at $271.00 which includes admission to Woofstock, breakfast, t-shirts, and $50.00 Red Mill credit (rates and package based on two adults). Check out more details on our website about our V.I.P (Very Important PET) upgrade.

 

Here are some BHC dogs who are excited:

 

 

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Maple Madness

Posted on March 24, 2013 by Sadie

 

March may be a time for brackets and college basketball for most of the nation, however, in Vermont it’s all about the maple. Sugar houses all around Vermont are filled with smoke and the faint scent of sap.

Over the weekend I was determined to experience some Maple Madness. Mud boots and flannel on, I loaded into the truck and began the journey. Without a true destination in mind we, quite literally, took the road less traveled. When approaching a fork in the road, we picked the muddiest, and when trying to decide up the mountain or down, the sap buckets hitched onto old maple trees led us on the right path.

Following the tell-tale signs, smoke in the distance and sap buckets on trees, we found Whitney’s Sugar House. A welcoming sign indicated it was an “open house weekend” so eagerly we went inside. Mr. Whitney (pictured here) was heating up his evaporator and a slow stream of smoke danced up to the chimney of the sugar house.

Displayed in one of the small picturesque windows were small samples of what looked like every grade of syrup he had ever made. In Vermont, there is a defined set of standards for grading the syrup. These standards primarily are based upon the hue of the syrup when held up to the sunlight as well as their flavor and thickness. The USDA syrup grading system uses five different maple syrup grades. Some prefer the light color and taste of Grade A Light Amber others enjoy the deep amber. The syrup grading system include: Grade A Light Amber, Grade A Medium Amber, Grade A Dark Amber and two darker syrups, Grade B maple syrup and Commercial Grade. As the syrups get darker in color, they have a stronger maple flavor.

Up the driveway from the Whitney’s sugar house was a garage re-purposed as a storefront. Carla Whitney takes the syrup that her husband makes and bakes delicious maple treats. From maple candies to cookies to toasted maple nuts, “it is all about the maple” she says. The couple also makes hard-goods out of maple wood: candle holders, ice cream spoons, pens and wine stoppers.

On the way home, we stopped at another sugar house in Panton, VT just down the road from BHC. With another gallon on board, we headed home to enjoy real, Vermont maple syrup the way true Vermonters do, on waffles.

Here is my family’s favorite waffle recipe! Try it and let me know!

William’s Waffles

Mix together dry ingredients. Add wet ingredients, stirring the oil and berries (if adding berries) in last. Don’t overstir. Preheat your waffle iron and butter it lightly. Cook until waffle iron stops steaming and waffles are golden brown {which is usually 4 to 7 minutes). Pour this mixture in the iron and start your pile of delicious, browned waffles. Add a thick slice of butter and drizzle maple syrup as desired.

{ 1 and 1/4 cup whole wheat pastry flour}
{1/2 cup white flour}
{3 teaspoons baking powder}
{1/4 teaspoon salt}
{2 eggs, beaten}
{1 and 1/4 cups milk}
{1/2 cup sunflower oil}
optional:
{Blueberry Waffles: add 2 cups blueberries}
{Poppy Seed Waffles: add 2 tablespoons poppy seeds with the oil}

Butter
Maple Syrup

Happy Maple Madness!

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Winter Months

Posted on March 15, 2013 by Sadie

The snow has melted, and birds have started to sing and Spring is so close we can almost taste it. Yet, on days like today, when winter decides to remind us it is still around, we can’t help but fantasize about summer. Only fifty-five days until we open and we will be enjoying the lake from a Adirondack chair.

However, winter is a very important time for us. The BHC team works hard from November to April to make sure the next season has all the ingredients for a memorable visit. We spend time traveling around New England to promote Basin Harbor Club at golf shows, participating in local community events, and even getting some turns in up on the mountain!

We thought you would enjoy some photos from what winter looks like with us at BHC!

Pictured in the top photo is Executive Chef Chris, Red Mill Chef Juan, Harley and Director of Sales, Sarah at the Middlebury Chilifest on March 9th. The BHC team made two delicious batches of chili for the thousands of people who showed up to sample. Chef Chris and Harley made 20 pounds of Beef Short Rib and Brisket Chili. Chef Juan cooked up a pork chili.

Next you will see our Revenue Manager, Heidi, Human Resource Director, Lis and Director of Sales, Sarah enjoying a well-deserved day at Sugarbush Ski Resort.

In the third photo is Tim, Corporate Sales Manager and Heidi at the Hartford Golf Show, in CT.

Lastly, Chef Chris and Sarah at the 2012 Signature Chef Auction at Shelburne Farms.

More from the CT Golf Show: 
Past guests of BHC enjoy a nostalgic moment sitting in an iconic Adirondack chair at the Hartford Golf Show. (Left) Michael, who used to fly in with his dad and have lunch! (Right) Dan shared memories of golfing with former pro Steve Gonzo Gonsalves.

Can’t wait to see you all this summer!

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Wine of the Week

Posted on March 6, 2013 by Sadie

Tamaioasa Romaneasca

“In My Glass” this week brought to you by Constantin D.:

“Tamaioasa romaneasca or romanian muscatel white wine, is the Romanian aromatic sweet wine. The variety which produces this wine requires a duration and method in which the maceration-fermentation process takes place, which extracts the fragrance from the grape skin.

Its color is bright yellow with greenish or yellow reflexes, depending on the passing of the years. Its aroma is unique, suggesting sweetness, reminding one of rose petals and wild forest strawberries, which gives it a distinct personality in comparison with the other aromatic wines. The complex taste combines the bouquet of basil with that of freshly gathered hay and the special aroma of basil pears.”

Do you have a wine that is worthy of “Wine of The Week”?
Send me an email! Sadie@basinharbor.com 

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Marching On

Posted on March 1, 2013 by penniebhc

Happy March!

Here it is, the month that’s supposed come in like a lion and go out like a lamb.  We can’t say that lion exactly describes the forecast for the first few days, but clouds and snow showers will be with us for sure.  It’s been a strange winter – snow storms followed by big thaws, with much of the white stuff getting lost in Southern New England before it makes its way here.  The Lake hasn’t gotten permanent ice, just a skim that forms and reforms as wind blows it away.  But the writer is definitely looking forward to the lamb part of March!

We’ve seen lots of eagles as a result of the open water.  A couple of days ago, while enjoying a walk with the herd of BHC dogs, five eagles wheeled overhead, conversing among themselves.  I wanted to be sure it was eagles so I fired up iBird on my phone, and played the call for Haliaeetus Leucocephalus (testing you on your Latin).  Suddenly, the birds were making tighter circles at lower altitudes.  They definitely had taken note of the intruder!

The Ranger Room renovation is coming along nicely.  The interesting thing about construction in existing buildings is that you never really know what you’ll find when you get in there! Just this week, the old beams were blasted with walnut shells (akin to sand blasting) to eliminate old flaking whitewash.  We will have pictures to show you in a couple of days when the entire floor of the area near the bar is exposed down to the old carrying beams.

Executive Chef, Christian Kruse, has been paying visits to area farmers whose items you’ll find on this year’s menus:  Robert Bruce of Vergennes grows lovely greens and baby vegetables, Peter Coleman of Plainfield is making delicious sausages and preserved meats at Vermont Salumi, and Phil Wagner of Bridport is producing wonderful grass-fed beef at the Wagner Ranch.  Yum!

Golf Pro Paul Meunier is off to the Boston Golf Show this weekend with Tim Lynk and Sarah Morris from the Sales Team and Jen Wyman from the Everything Else Team.  If you go to the show at the Seaport World Trade Center, be sure to stop by our booth and say hi.  We’re keeping our fingers crossed that we could be golfing in a month or six weeks!

We can’t wait for opening day on May 17th.  Grab your dogs and join us for Woofstock, a weekend of all things dog.  What better way to celebrate late spring than a fun getaway with your favorite canine? Fanny, Rosie, Piccolo, Ava, Oscar, Vinnie, Scout and Bromley will be waiting to play with you.

We regret to say that John Schisler, one of BHC’s most loyal guests, had decided that his health won’t allow his annual visit in 2013.  John and his late wife, Ann, have been vacationing here virtually every year since 1962, and we’ll miss his smiling face on the back porch of the Lodge, his “office” during his visits.  We’ll miss you, John, and we wish you well.  It won’t be the same without you!

We hope that spring starts soon (not too soon for those of you who are skiers and boarders!) and puts you in the mood for planning your summer vacation.

Best wishes from your Basin Harbor Family – Pennie

 

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Wine of the Week

Posted on February 27, 2013 by Sadie


 

2009 Betts & School, “The O.G.”, Barossa Valley Australia

“In My Glass” this week brought to you by Joss V.:

“O Garnacha! I have been waiting for this new vintage since the wonderfully aromatic 2008 hit my palate a few years back. Different on the nose, the 2009 vintage offers a medium bodied wine full of pomegranate and currant fruit. The finish makes you smack your mouth with sweetness and enough sourness to make you smile for a while.”

Do you have a wine that is worthy of “Wine of The Week”?
Send me an email! Sadie@basinharbor.com 

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2013 Golf Updates

Posted on February 22, 2013 by Sadie

Last February, we posted pictures of us playing golf in February. This year, we write to you hovering over space heaters and anticipating more snow. The course has a thick blanket of white on top of the fairways and greens,  leading us to think we won’t be out there this early this year. That said, we wanted to share some updates about golf for 2013!

BHC Course Updates

Charlie and his crew have made some improvements since the last time you were here. Both the tee boxes on #5 and #7 have been enlarged, leveled and sodded. “By doing this work, you will have more tee area to use, better drainage and a healthier area to play from” says Basin Harbor Club’s Golf Professional, Paul Meunier.

There has been some tree work done between hole #9 and #18. Paul says “tree work and clearing of this large space will open up the sights between the two areas making it easier and safer for you to find an errant shot.”

You will see a new scorecard this summer. Paul says that “hole #8 has been changed back to a par 5. The added length comes from using the existing tee area of #13. Yes, #13 par 3 will be shortened just a bit for the golfers using the white tee box only…the total par of the course will change back to a par 72″.

(Golf) Shop Talk

Paul is looking forward to helping you perfect your swings on the practice range or fine-tune your putting. He plans to continue with the ladies only clinics. Sue Horton, will be joining us again this season to assist with these clinics.

We’re excited to announce the highly anticipated free junior golf clinics will continue the first week after our local school season lets out. Members are to sign up their children or grandchildren when the course opens.

Paul adds that he will be playing in the Vermont PGA Pro-Ams this summer, and will be in need of a team for those events!

Men’s and Ladies’ leagues will continue this season on their scheduled evenings. Keep an eye out for notifications for the Couples events and for the Spring Member-Guest. The Member-Guest is a no cost event and you don’t want to miss it.

Further Reading: “It’s February and we’re golfing” blog post from February 2012.
Contributions from: Paul Meunier

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New Culinary Experiences: Basin Harbor’s 2013

Posted on February 6, 2013 by Sadie

New Culinary Experiences: Basin Harbor’s 2013

Contemporary American Cuisine, Gastro-Tavern and even more local sourcing.

“Inspired and exuberant” best describes the energy Executive Chef,  Christian Kruse will bring to his kitchen this summer at Basin Harbor.

I sat down with Chef Christian and his Sous Chef, Harley LaRocque, to get a taste for the excitement and quality that surrounds the 2013 menus. I immediately felt the duo’s determined and excited energy which will undeniably translate into a memorable culinary experience this summer.

Even more local.

“It is not just a culinary trend for us.” Chef Christian understands the importance of supporting local growers and farmers, and also knows that sourcing foods from nearby provides for a more authentic culinary experience for our guests. “The local movement has really inspired me…Vermont probably leads the country when it comes to supporting local” says Chef Christian.  He said that this year Basin Harbor will be working with even more local farmers and growers than in the past, many from right here in Addison County. Local farmers such as Bob Bruce, Bella Farm, Lalumiere Farm, and Pete’s Greens to name a few. “It is my goal to be an example of a resort who supports local farmers and sustainability while maintaining affordable food costs” says Chef Christian.

Fourth Generation Owner, Pennie Beach reiterates Basin Harbor’s commitment to local food sourcing: “as the food scene continues to evolve at Basin Harbor, the one constant is the importance of very local food…Vermont is truly the epicenter of the Localvore movement.”

Yet, local ingredients would be nothing without the talent to cook and the creative drive behind the pan. Chef Christian is looking forward to working with Basin Harbor’s other talented Chefs; Chef Jane of the Ranger Room, Chef Cori of the Bake Shop and Chef Juan of The Red Mill.

Chef Christian has been a part of the Basin Harbor culinary team for eight years and has earned the coveted role of Executive Chef at the resort. He says he is “excited to now take the opportunity to share his knowledge and ideas”. His vision is to provide more options and variety in the Main Dining Room. He describes the cuisine as “Contemporary American cuisine with New England and Vermont influences”. The Red Mill will also see a shift in style this year becoming more of a Gastro-Tavern Cuisine, with continued incorporation of products from nearby farms.

LaRocque says that he likes the fact that he and Chef Christian bring a young energy to the kitchen. Kruse agrees, and adds “it’s my generation of chefs that are left to get into the new things; like molecular gastronomy and new cuisines, whereas the chefs before us left traditions and fundamentals”. LaRocque remarks that “I don’t ever want to fit a mold about what kind of Chef I am”, the two undoubtedly will keep things exciting, modern and delicious! Pennie adds that “[Chef Christian] has a fresh take on fresh and local, and our mouths are watering just reading the menus”.

 

More from the interview…

What can our 2013 guests get excited for?

Chef Christian: New, creative menus, more local ingredients. I want people to eat a meal at Basin Harbor and say ‘yes, this is Chef Christian’s food’. It is about creating the best food possible.

Where do you draw inspiration?

Chef Christian: I got the opportunity to go to Florida in December to shadow some chefs down there. I was able to visit The Everglades Club, Ibis Bau Beach Resort, Orchid Island and Gasparilla Inn. At Gasparilla, I had the wonderful opportunity to work with Certified Master Chef Peter Timmons and Chef Kono, the Executive Sous Chef. I gathered inspiration from their food, their organization and structure in the kitchen.

Also, Chefs Brian McCracken and Dana Tough are two big inspirations to me, owners of Spur and The Coterie Room in Seattle Washington.

What are your favorite restaurants?

Chef Christian: Best restaurant I’ve ever eaten at was Morimoto’s in NYC. Vermont favorites include Kitchen Table in Richmond and Hen of the Wood in Waterbury. Hands down the best in Vermont.

We’re all looking forward to enjoying the foods of Basin Harbor in 2013!

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