The Woodstock Inn in Woodstock, VT – I Keep Going Back
They say that Vermont is a state of mind. That is how I feel about Woodstock Inn. I discovered this delightful country estate back in the days when the guests in the original old building shared a bath down the hall. My Dad first introduced me to the Inn, when we traveled from Connecticut to ski the local mountains–Mt. Tom, Suicide Six and Okemo.
The food, service and ambiance at the Woodstock Inn was so inviting that I chose to spend part of my honeymoon at the Inn during the height of Vermont’s vibrant foliage season.
Last week the entire Hill Team spent many memorable days at the renovated Woodstock Inn and Resort on the Village Green. We were delighted to find the usually quirky May weather to be a bright, sunny, 70 degrees during our stay. We had managed to hit a perfect spring in Woodstock. The lavender and white lilacs were in full bloom. Bright red tulips and yellow daffodils filled the Inn’s delightful gardens.
Then there is the food. Although the nostalgic part of me misses the old world atmosphere of the original dining room, The new Red Rooster is the talk of the town. We call it casually sophisticated, with top service from the entire staff.
We oohd and ahhd over a delicious dinner . Having tried many versions of salmon all over the world, we all agreed that the Woodstock Inn served one of the best, recommended by our waiter. He also paired the perfect wine with our crab stuffed artichoke appetizers from their impressive list.
Each fresh fillet was crusty on the outside and hot, pink and juicy inside.
Although Woodstock is not on the water, each cafe’ chef told us that they can receive fish caught that morning to serve in the evening from purveyors in Boston.
For those of us who are up with the sun, complimentary coffee is served in the library from 7-l0 am each day.
Although the inn serves breakfast and lunch, my favorite breakfast (aside from Eggs Benedict served in your room or lanai), is their Three Onion Cream featured on our blog. We like this onion relish on a freshly baked bagel with Green Mountain coffee. Adding some smoked salmon is a bonus taste sensation.
For lunch, any homemade soup of the day is the ultimate comfort lunch.
There is so much more to the Woodstock Inn than the food and lovely rooms and suites, some with closed in glass lanais for privacy, in room dining or as an extra office.
There is a complimentary racquet and fitness club, with indoor pool, saunas and full spa services close by via free shuttle. The Inn also offers a par 70 Trent Jones Sr. Golf Course and lessons. The gift shop stocks Simon Pearce glass and Shackleton hand-made furniture and pottery. A complimentary, personal tour of these local attractions, as well as the Billings Farm, can be arranged.
My favorite place in the inn is reminiscent of the rich, wood-paneled English pub I remember from snowy winter evenings. Richardson’ Tavern serves innovative cocktails and good pub grub from 4pm on in a quiet, yet convivial atmosphere.
I know Norm’s favorite without asking. The English custom of serving afternoon tea and homemade chocolate chip and oatmeal raisin cookies in the library each afternoon.
I suspect that Maralyn appreciates the up to date and speedy Internet access in this classic old property, while always retaining the traditional flavor of the original Woodstock Inn.
In any case, the Hill Team highly recommends the Woodstock Inn. It’s always a delightful treat.
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored Our Love Affairs with Food & Travel and joined French Master Chef Herv Laurent in writing Cooking Secrets: The Why and How Brenda has been active in the California Writer’s Club, IFWTWA, and the Santa Barbara’s Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars ane will have a new book on writing, “Success, Your Path to a Successful Book.” They also enjoy being food judges.
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