Best of Central Vermont - Winter 2016

Central Vermont best of

winter 2016/2017 volume 5, no. 1

communities and lifestyle in the heart of the Green Mountains

the hills are alive At the Trapp Family Lodge

the 1824 house offering your vermont dream wedding

Cheers!

TOAST THE HOLIDAYS

Discover Downtown

Barre, Vermont

Shop & Dine this Holiday Season

Richard J. Wobby Jewelers

The Quarry Kitchens + Spirits

124 North Main Street Barre, VT (802) 476-4031

210 North Main Street Barre, VT (802) 479-7002

www.richardjwobbyjewelers.com

www.quarrykitchen.com

Mon–Fri 9:30am–5pm Sat 9:30am–1pm

Mon–Wed 11am–9pm Thu–Sat 11am–10pm Sun 11am–9pm

Positive Pie

Forget Me Not Flowers & Gifts

219 North Main Street Barre, VT (802) 622-8051

171 North Main Suite 1 Barre, VT (802) 476-6700

www.positivepie.com

www.forgetmenotflowersbarre.com

Sun–Thu 11:30am–9pm Fri–Sat 11:30am–9:30pm

Mon–Sat 9am–6pm Closed Sun

Nelson Ace Hardware

Bob’s Camera & Video

A New Twist Boutique

188 North Main Street Barre, VT (802) 476-5700

86 North Main Street Barre, VT (802) 476-4342

260 North Main Street Barre, VT (802) 522-8492

www.nelsonacehardware.com Mon–Thu 7:30am–6pm Fri 7:30am–7pm, Sat 7:30am–5pm Sun 9am–1pm

www.bobscamerashop.com

www.facebook.com/anewtwistboutique

Mon–Thu 9am–6pm Fri 9am–7pm, Sat 9am–5pm

Tue–Fri 10am–5pm Sat 10am–3pm

Contents f e at u r e s

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Vermont ski and snowboard museum Celebrating history vermont style By mark aiken

52

the hills are alive at the trapp family lodge an amazing family gives the us its first nordic skiing resort By lisa densmore ballard

66

Artisans’ gallery

a mad river valley institution and destination By mary gow

Contents d e pa r t m e n t s

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17 Publishers’ Note 18 online hub 20 Contributors 22 Occasions & About 24 Out

by Cassie Horner cheers!

30 toast the holidays by jen rose smith

spotlight

33 bourne’s energy by tom brandes

inn touch

38 the 1824 house by phyl newbeck

bright ideas

60 green mountain mini baked by corey burdick

74 dining & entertainment guide calendar 76 arts and entertainment 80 last glance

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Central Vermont best of

winter 2016/2017 | Volume 5 no.1

Coffee Table Publishing P.O. Box 1460, Quechee, VT 05059

(802) 295-5295

www.bestofcentralvt.com Publishers

Robin Gales John Gales Bob Frisch Contributing Editor

Sarah Tuff Dunn assistant Editor

Elaine Ambrose Art Director

Robbie Alterio Advertising Design

Hutchens Media, LLC Web Design

Locable Advertising

Robin Gales John Gales (802) 295-5295 coffeetablepublishing@comcast.net Keep us posted. Best of Central Vermont wants to hear from our readers. Correspondence may be addressed to letters to the editor, Best of Central Vermont, P.O. Box 1460, Quechee, VT 05059.

Advertising inquiries may be made by emailing ctpublishing@ comcast.net or coffeetablepublishing@comcast.net. Best of Central Vermont is published quarterly by Coffee Table Publishing, LLC, Š2016/2017. All rights reserved. Reproduction in whole or in part is strictly prohibited. Best of Central Vermont accepts no responsibility for unsolicited manuscripts, artwork, or photographs.

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best of central Vermont | winter 2016/2017

PUBLISHERS’ note

Winter is finally here!

Now that’s something you may not hear a lot, for sure. But maybe we don’t give winter in Central Vermont enough credit. Very few locales offer all that Central Vermont does during the long winter, and there are many people, both local and from away, who love to take advantage of it all. We hope you do as well. Our winter issue is filled with examples.

Let’s start at a location where visitors can see how the mountain resort business all began.

Take a trip to the Ski and Snowboard Museum in Stowe with us. This is a truly wonderful place filled with artifacts and legends that display the progress and evolution of the ski industry. Like us, it may leave you wondering just how the heck they traversed down the mountains and lived to tell the tale in days gone by!

And speaking of legends and skiing, any discussion about skiing and winter in Central Vermont can’t fail to spotlight the Trapp Family Lodge. If you don’t know the story of the amazing von Trapp family, you’ll want to check it out for yourself. If you do know the story, then I dare you not to want to hum at least one song from The Sound of Music. But the Trapp family has never stood still, and among their many fruitful enterprises is a new brewery that’s a fine destination.

When you’re in the Mad River Valley and want to take a break from the exceptional skiing and riding that Sugarbush and Mad River Glenn provide, pop into the Artisans’ Gallery in Waitsfield. Our feature barely scratches the surface to describe all the beautiful arts and crafts there—and all created by a group of local artisans. Visit soon, and bring your holiday gift list!

We also bring you Green Mountain Mini Bake, the brainchild of Debbie Mast. Debbie makes donuts that are not only delicious but also unique—and so beautiful you almost won’t want to eat them . . . but we’re pretty sure they won’t last long at anyone’s home or business!

As always, our calendar is filled with events and things to do this winter, so get out and enjoy all that Central Vermont has to offer because . . . winter is finally here!

John and Robin Gales Publishers

www.facebook.com/ BestOfCentralVermont

Follow us on Instagram @bestofcentralvermontmag www.bestofcentralvt.com

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v isi t us o nl ine

| w w w. b e s to fcen t r a lv t.co m

Learn to Ski and Snowboard Week at Smugglers’ Notch Resort Pack the car and grab the kids for a great week January 1–8 at Smugglers’ Notch! Learn to ski or snowboard no matter what your age. Their kid-friendly programs are sure to please.

Trapp Brewing Bierhall While the days are shorter and the nights are colder, head on over to the Bierhall and enjoy some Trapp family comfort food and lagers.

Cocoa Loco

Join the conversation online...

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like us www.facebook.com/ BestOfCentralVermont best of central Vermont | Winter 2016/2017

eNewsletter What does our newsletter include?

• A summary of our most popular articles and comments from our readers • Local event listings from our calendar • Special offers from Best of Central Vermont and local businesses • Exclusive insights into upcoming features and articles, and much more . . .

After a day of sledding, skiing, or shoveling, warm up with a mug of hot chocolate with a twist. A little ginger, a few drops of almond extract, or a pinch of chili powder will get the blood flowing again and give your cup a whole new outlook. You’ll reap health benefits too. Experiment— winter is long, and there are many options for making your cocoa loco!

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Sign up for our

Feel free to drop us a line at ryan@bestof centralvt.com, or share your comments on our site or on social media. You might even see your name in our next issue.

9

janua

Click on our online calendar to see local events happening in our community, and you can add your own event free!

co n t rib u to r s

Mark Aiken is a freelance writer from Richmond, Vermont. He teaches skiing in the winter and trains for marathons in the summer. Together, he and his wife are involved in another endurance sport— parenting.

Tom Brandes is a freelance writer in Plymouth, Minnesota, where he writes on a variety of subjects including technology, health care, manufacturing, sustainability, and more. His work has appeared in a number of publications including New Hampshire Wildlife Journal, Auto Magazine, Fire Chief, and Urban Land. He enjoys hiking, biking, and canoeing during annual visits to New England with his family.

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best of central Vermont | winter 2016/2017

Former US Ski Team member LISA DENSMORE Ballard spent years skiing and racing throughout Vermont. When she’s not writing about, photographing, or filming skiing and other outdoor activities, she races on the masters circuit and hosts “Your Turn” women’s ski clinics throughout the United States. www.LisaDensmore.com.

PHYL NEWBECK, a former flatlander from New York City, lives in Jericho where she has learned to stack a mean pile of firewood. When she’s not skiing, skating, bicycling, swimming or kayaking, she writes for several local weeklies, biweeklies, and monthlies. Phyl is the author of Virginia Hasn’t Always Been for Lovers: Interracial Marriage Bans and the Case of Richard and Mildred Loving.

corey burdick has spent the past 12 years pursuing her passion for all things food and wine. She is a graduate of Mount Holyoke College and has received her WSET Level 2 certification from the Vermont Wine School. When she isn’t writing or cooking up something delicious with locally sourced foods, you can find her running, vintage treasure hunting, roller-skating, or puddle jumping.

Jen Rose Smith writes about travel and beverages from her home base in Winooski. She’s the author of the Moon Handbook to Vermont and when not exploring every corner of New England, she can usually be found in the kitchen wielding a whisk and a cocktail shaker.

o cc a si o ns

Homelessness Awareness Good Samaritan Haven serves those in need with dignity This winter, Good Samaritan Haven—central Vermont’s only homeless shelter that serves 300 individuals each year—is working with the cities of Barre and Montpelier to raise awareness of homelessness in communities. On Friday, December 9, and Saturday, December 10, Barre will stage the third annual Camping for a Cause event to benefit Good Samaritan Haven while Vermont’s Annual Homelessness Awareness Day and Memorial Vigil will take place at Montpelier’s State House on Thursday, January 9.

Barre’s Camping for a Cause begins at 5:30pm on Friday, December 9, with a community supper at Hedding United Methodist Church, followed by setting up camp on the grounds of Hedding, the Episcopal Church of the Good Shepherd, the First Church in Barre, and the Unitarian Universalist and Barre Congregational Church.

A vigil from 7 to 7:30pm will preface the camping, and a Saturday-morning breakfast will be served from 7:30 to 8:30am at the Barre Congregational Church. Participants will have a chance to reflect on their experiences from 8:30 to 9am at the Barre Congregational Church.

Campers should provide their own tents and sleeping bags, and dress in warm layers; they will have access to restrooms in the churches throughout the event, as well as a place to warm up if necessary. The city of Barre requests that valuable items or those that may be damaged by extreme cold be left at home; no fires are permitted. To set up an online fundraising page, enter “Camping for a Cause” at www.firstgiving.com/397899. For more information, please contact Rev. Kim E. Kie at the Hedding United Methodist Church, (802) 476-8156 or at heddingumc@hotmail.com.

At the State House in Montpelier, this year’s Homelessness Awareness Day and Memorial Vigil will be held on Thursday, January 9. The event will begin at 8am in the Card Room, where service providers and advocates will share the work being done around the state and discuss which strategies are working to reduce homelessness and which still need work. At noon, a vigil on the State House steps will emphasize the urgency of the problems facing Vermonters who are homeless and remember friends and neighbors who have died without homes, and bring awareness of the struggles of those still searching for safe and secure housing. At 1pm, individuals will assemble in the House Gallery to hear the reading of a resolution calling attention to homelessness and recognizing the hard work being done by homeless service providers and advocates. The Vermont Coalition to End Homelessness and the Vermont Affordable Housing Coalition are sponsoring the activities.

For more information, please contact Linda Ryan at lindaryan3@comcast.net, (802) 373-6505, or Erhard Mahnke at erhardm@vtaffordablehousing.org, (802) 233-2902.

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best of central Vermont | winter 2016/2017

o u t a nd a b o u t | by c a ssie H o rner

The

Brian R. Bill Memorial Challenge A grueling race honors a hero and raises scholarship funds

O

n August 6, 2011, Brian R. Bill, a 31-year-old US Navy SEAL and Norwich University graduate (2001), was killed in Afghanistan during a combat operation. He died when a Chinook helicopter was shot down, killing all 38 aboard. In honor of his bravery and the sacrifice he made for his country, the Norwich community launched the annual Brian R. Bill Memorial Challenge—a military-style obstacle course race.

The 2017 race will be held on Sunday, April 9, beginning at 8am at Plumley Armory.

The grueling race demands that participants dig deep for the stamina and courage to compete. The challenge includes many obstacles and skill competitions, reflecting Brian’s spirit—he earned the Bronze Star Medal for Valor four times. He was a

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best of central Vermont | winter 2016/2017

pilot, skier, and a speaker of Russian, and his life serves as an inspiration to Norwich students and many others. The race covers 2,000 feet of elevation and challenges people with everything from cargo nets to paint-ball marksmanship and rope slides.

The Brian R. Bill Memorial Challenge raises funds for a scholarship for sons and daughters of US Navy SEALs and those who have served in US Special Forces. After graduating from Norwich University with a BS in electrical engineering, Brian enlisted in the US Navy. He rose to the rank of Special Operations Chief Petty Officer.

Registration for the race is online. Updates and news will be posted to the Brian R. Bill Memorial Challenge Facebook page, www.facebook.com/BrianBillMemorialChallenge.

Participants in the winter obstacle race climb, haul, and hoist their way to the finish line.

Photos courtesy of Norwich University.

www.bestofcentralvt.com 25

out and about

The Vermont Philharmonic

Bringing music to communities across Central Vermont

T

hree concerts are in the works for the Vermont Philharmonic: the Winter Concert on February 11 and 12, the Family Concert on March 12, and the Spring Concert on April 29 and 30. About 60 members of the orchestra bring their love of music to the community at a variety of venues including the Barre Opera House.

Founded by Jon Borowicz, emeritus professor of music at Norwich University, the Vermont Philharmonic played its first concert 57 years ago in December 1959 at Plumley Armory in Northfield. In 1993, the orchestra found a permanent home at the Barre Opera House.

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best of central Vermont | winter 2016/2017

Top: Vermont Philharmonic and Chorus at the Barre Opera House in Barre, Vermont. Bottom: Vermont Philharmonic at Moose Meadow Lodge in Duxbury, Vermont for their annual Pops Concert. Photos by Ed Schwartzreich.

“The Philharmonic’s purpose is to provide classical music for Central Vermont and provide opportunities for a wide range of musicians from amateurs to pros,” says Michael, a cellist and president of the Vermont Philharmonic. “Musicians include teachers, scientists, and doctors. All are volunteers; none of the musicians is paid. We pay the conductor and his assistant and a few staff.”

Louis Kosma, the Vermont Philharmonic’s recently retired musical director, is a member of the Metropolitan Opera Orchestra and has an extensive musical background.

“He is an excellent musician and a very fine conductor,” says Michael.

Musicians interested in playing with the Vermont Philharmonic are encouraged to make contact through the website, www. vermontphilharmonic.org. “We audition rather informally,” Michael says. “Typically, people who play strings play for the conductor to see if there is a match. Winds are more selective because there are fewer positions. We always look for someone we will be comfortable with and who will be comfortable with us.

“Musicians play with the Vermont Philharmonic because they love playing music,” adds Michael. “That’s the only reason to do it because it is a lot of work with concerts, rehearsals, and practice.”

An important initiative of the Vermont Philharmonic is the high school outreach program for Vermont students. Auditions are held each November. The winner plays with the orchestra for the February concert. “It is a fantastic opportunity for a student to play with a full orchestra,” says Michael.

For information on the concerts and to buy tickets, visit www.vermontphilharmonic.org. www.bestofcentralvt.com 27

o u t a nd a b o u t

Cooking Classes at Stowe Kitchen Bath & Linens

T

he cooking classes at Stowe Kitchen Bath & Linens celebrate community and discovery in the culinary world.

Whether participants are novices or master chefs, their shared delight in cooking makes the classes held in the store’s beautiful kitchen both fun and educational.

“The premise for this kitchen is that we have chefs all around us, and they all need a platform to teach,” says store owner Kate Carpenter. “That’s what this is about, the engagement of superb food preparation with the beautiful Vermont food products transformed into an exquisite meal.”

Instructors include baker Lisa Mihan, known for her excellent desserts and main dishes. Elizabeth Casparian “is a lovely chef who will prepare a five-star meal seven days a week,” says Kate. Elizabeth also manages the cooking and baking classes for children. Seasha Scribner, a world-renowned chef,

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best of central Vermont | winter 2016/2017

Attendees from around the world learn to cook dishes from around the world and can be as hands-on as they choose. Photo by Heather Palmer/Palmer Creative.

“presents beauty on a daily basis. Her foods are heightened by the magic of her love for clean, pure food.”

Classes cover a wide variety of styles and foods as chefs share their culinary secrets.

There is also ample opportunity for participants to give their input. In addition to food classes, there is a monthly knife-sharpening and care event with Jim Cunningham.

Class attendees come from all over the US as well as Canada, Australia, Great Britain, and beyond. Class sizes are small, allowing time for interaction and questions. “You can jump in and be as interactive as you would like,” says Kate. “We get master chefs in the classes—some of these attendees have two kitchens in their homes—while others have basic skills and are looking to perfect the next level.

“The kitchen is by Allen Lumber, another great family-run Vermont business. The participants get to feel very ‘cheffy’ as shoppers look on to see their masterpieces take shape. It’s really exciting to have the cooking activity going on inside the store. It is a wonderful energy that pulls one in to find out more.”

Stowe Kitchen Bath & Linens has been in business for 30 years. “The customer base has been incredible to us over the years, and we are honored to recognize the importance of presenting a learning opportunity,” says Kate. “We also have a design center where we collaborate with many designers to bring the best to our clients’ homes. Everything we do at Stowe Kitchen Bath & Linens is for the benefit of the customer experience; it is the only reason we are here.”

For information and to register for cooking classes, visit www.stowekitchen.net or call (802) 253-8050.

Stowe Kitchen Bath & Linens 1813 Mountain Road Stowe, VT stowekitchen.net www.bestofcentralvt.com 29

cheer s | by jen rose smi t h

Toast the

Holidays Just as the nights turn long and dark, Burlington warms up for the holidays. Church Street glows under shining lights, fireworks illuminate the lake, and parties of all kinds keep us shaking our sequins right though the solstice. We’re not the only ones in the spirit. This year, the Queen City’s bartenders are adding a bit of spice and flair to their cocktail menus, and we asked them to share the secrets behind their signature drinks. These simple, seasonal recipes are perfect for kicking off a dinner party or impromptu cocktail hour, and they use bottles from some of Vermont’s best distillers.

Stock up on a few before the holidays arrive, and keep them on hand for spontaneous celebrations and snowy evenings.

Local cocktails warm up winter Route 108 Sean McKenzie, Guild Tavern Cinnamon syrup and bitters add heat to this rich cocktail that blends Smugglers’ Notch Distillery’s bourbon whiskey with the sweetness of a tawny port. Sean likes to serve this with a light and salty snack, like spinach dip.

1 K oz Smugglers’ Notch Distillery Straight Bourbon Whiskey K oz tawny port K oz lemon juice K oz cinnamon syrup (recipe to the right) 2 dashes bitters (Sean uses one each of Angostura and rhubarb bitters) Combine all ingredients with ice in a cocktail shaker; shake for 30 seconds and strain into a chilled coupe glass. Garnish with an orange peel.

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Cinnamon Syrup 1 cinnamon stick 1 cup water 1 cup sugar Combine all ingredients in a pan and warm over medium heat until mixture reaches a boil; reduce heat and let simmer for five to ten minutes. Strain and refrigerate.

Winooski Wassail Michael Dunn, Misery Loves Company Makes 1 gallon of punch

Slice all the apples (leaving the skin on) and spread them out in a deep pan. Add apple cider, 6 ounces of beer, and the brown sugar, and cover. Bake at 350° for 45 minutes, remove from the oven, and purée. Combine the rest of the ingredients with the purée and serve warm in punch glasses or mugs.

Michael Dunn likes to brew a batch of traditional wassail for the holiday crowds at Misery Loves Company. His richly flavored, warming version is easy to make ahead and is the perfect drink for a chilly evening. Michael suggests serving this punch with charcuterie or a pungent cheese; try it with Winnimere from the Cellars at Jasper Hill.

9 apples 6 oz Vermont apple cider 2 K quarts dark beer (Michael suggests a brown ale or porter; we mixed up a batch using Mountain Ale from The Shed Brewery) 1 K cups brown sugar

Zest of 1 lemon 24 oz dry sherry 1 K tsp nutmeg 1 K tsp cinnamon 1 K tsp dried ginger

Distiller Spotlight | Middlebury

Stonecutter Spirits Sas Stewart and Sivan Cotel distill their flagship gin with an aromatic blend of spices and botanicals before ageing it in 50-gallon bourbon barrels. “We made the spirit we wanted to drink,” says Sas. “We asked, ‘How can we throw more flavor into the spirits themselves and let them shine?’ ” The husband-and-wife team released their first bottles of gin in July 2015, and the spirit is a heady mix of juniper, cardamom, and orange peel that’s lightly oaked, with caramel and vanilla notes from the wood. It’s beautiful in cocktails but can easily stand alone; Sas and Sivan drink theirs over ice with a dash of bitters and a twist of lemon.

Stonecutter Spirits 1197 Exchange Street Middlebury, VT (802) 388-3000 www.stonecutterspirits.com

www.bestofcentralvt.com

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162 north Main street

Barre, VerMont

Miles Building

Commercial Space for Lease/ Residential Units for Rent

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s potl i ght | by tom brandes

Innovative, Responsive, and Family Owned Bourne’s Energy celebrates 70 years

From its humble beginnings as a mom and pop heating-oil business, Bourne’s Energy has thrived by recognizing innovative new opportunities ahead of competitors and delivering consistently great service.

The company began and is headquartered in

joined me in 1993,” says President Peter Bourne.

Morrisville and now offers its services throughout

“We’ve adjusted and made changes to our product

most of Northern Vermont.

offerings along the way, and because of those

“My parents started selling heating oil in 1947.

I joined the company in 1973, and my brother

changes, our business is growing and we’re adding customers.” www.bestofcentralvt.com 33

Previous page: “The Goat” perched on top of Sugarbush, is Bourne’s multi-fuel delivery truck; photo by Tyson Draper. Above: Bourne’s rolls in the St. Albans Maple Festival; photo by Lori Barkyoumb. Right: Peter Bourne; photo by Brian Davis.

Adapting to Change Those changes included selling coal in the late 1970s, adding propane in 1993, and five years ago, moving into bulk delivery of wood pellets. Peter isn’t afraid of change and recognizes that his customers want options and will continue to seek new ways to heat their homes, whether from Bourne’s or someone else.

In addition to fuel, the company sells and installs energy-efficient heating and cooling equipment including boilers, furnaces, fireplaces, stoves, water heaters, and heat pumps. To help customers reduce their heating and cooling costs as well as their environmental impacts, Bourne’s sells only high-efficiency equipment.

Peter also recognizes that people want to reduce their carbon footprint, so Bourne’s Energy has moved into renewable fuels. The company now offers wood pellets that are made in Vermont because of their high quality and because the short haul minimizes 34

best of central Vermont | winter 2016/2017

Above: Bourne’s Bio-blending plant opens with a grand opening and ribbon-cutting ceremony in October of 2012. This event marked the importance of reducing carbon footprints by using cleaner fuels for heating and transportation.

Left: Mike Bourne, Bourne’s Energy coowner, with brother Pete Bourne, also a co-owner, at the Maple Festival—just two regular guys doing what they love in the place they love.

Consistent Values and Service

fuel use and carbon emissions. Sourcing local wood pellets also helps create jobs and keeps energy dollars in Vermont.

Bourne’s also offers BioHeat, a cleaner heating oil that burns and costs the same as fossil fuel oil and can replace more-volatile No. 2 heating oil. BioDiesel is made locally from recycled restaurant oils and blended with traditional fossil-fuel heating oil to create BioHeat.

“We built the first bio-blending plant in Vermont in Morrisville. Biofuel helps the

local economy while creating a cleaner fuel for home heating, transportation, and equipment,” says Peter. “Local restaurants are paid $1 per gallon for their used cooking oil. This is recycled into a usable fuel and blended with ultra-low-sulfur diesel to create biodiesel.”

Propane is also a major growth engine for Bourne’s Energy because of its ability to provide high-efficiency heating. In fact, when a customer’s oil tank or boiler needs to be replaced, the company recommends installing propane-burning equipment.

Beyond the heating fuels and equipment that, admittedly, many other companies offer, how has Bourne’s survived and thrived during the past 70 years to now have 80 employees and six offices?

“We’re consistent, and our values are consistent. People have grown up knowing us and knowing what they’ll get when they call us—excellent service and attention to detail,” says Peter. “Some of our customers have been with us for 40 years. They know we’re always here, and they know the integrity and consistency we bring to the communities we serve.”

He’s proud of the fact that his customers know Bourne’s Energy will take care of them, and that they’re there to help. Bourne’s is like the neighbor down the street you can rely on www.bestofcentralvt.com 35

Above and at right: Peter Bourne works for his dad in his youth. Next page: Bob Bourne at the beginning of a local heating-fuel delivery company that would expand for decades under family ownership.

when you need something, rather than a big company located out of state that may or may not show up when you need help with your heating system.

To illustrate his customers’ intense loyalty, after Tropical Storm Irene walloped the area and caused severe flooding in 2011, a former customer posted a blog critical of the company’s response. Almost immediately, two longtime customers weighed in forcefully in favor of Bourne’s Energy, essentially shutting down the critical comments.

Peter is also proud of his employees, whom he describes as “a good, hardworking crew that’s well-trained to do the job right.” As leaders of a company built on service, Peter and his brother are still licensed, and when necessary, both pitch in to deliver products, provide service or whatever needs to be done to support their employees.

In a textbook case of leading by example, during the severe “polar vortex” winter of 2015, rather than sitting blissfully in his warm office while his employees worked hard to ensure customers had heat, Peter was 36

best of central Vermont | winter 2016/2017

out driving a truck on a regular basis.

Looking ahead, the company is making plans for its upcoming 70th anniversary celebration. Of course, Peter’s mom, who was actively involved in the business for 40 years and is in her late 80s, will be involved.

Despite 70 years of success, Peter isn’t ready to rest on his laurels. He and his brother are actively trying to figure out what the next big thing will be. It’s not easy to predict what products will be essential to customers and what they should be selling in 10 years, but that doesn’t mean they’re not trying.

“Who would have thought 10 years ago that wood pellets and biofuel would be a big deal? Or that the need to reduce our carbon footprint would be so strong?” asks Peter. “I still enjoy coming to work every day, and I plan to continue in order to make sure the next chapter is ready to go.” bourne’s fuels (800) 326-8763 www.bournesenergy.com www.bestofcentralvt.com 37

inn tou c h | by Phyl Newbeck Photos courtesy of Dreamlove Photography, Maine Mountain Media & Liam McKinley

The

1824 House

Connie Mendell thrives on challenges

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best of central Vermont | winter 2016/2017

C

onnie Mendell, owner of the 1824 House, has never been known to sit still for very long. Thirty years ago, she started a catering business out of her home

in Rochester, Vermont. Many of her clients asked her to recom-

mend places where they could rent linen for their events. Discouraged by the limited options available, she decided to start her own linen rental business to complement her catering.

Although those two businesses took up a good deal of her time, she and her husband Dean subsequently decided to buy a local building to use as a catering kitchen, and shortly thereafter, they started a restaurant called The Porch. www.bestofcentralvt.com 39

Irene Intervenes It was while catering a dinner party in Waitsfield that Connie learned that the 1824 House was for sale.

Initially, she felt she had too much going on to acquire another piece of property, but one look at the inn caused her to reconsider.

“I could see it was a turnkey operation,” she says.

“It was fully furnished; the previous owners had had a restaurant; and there was acreage and room for weddings. The definition of catering for us was ‘moving stuff from one place to another,’ but this way the brides could come to me, and the commercial kitchen, tables, and chairs were all there.”

In 2009, Connie and her husband purchased the inn, and within a year they had also opened a second restaurant in Waitsfield called The Barn Door, giving Connie five businesses to manage on top of the two owned by Dean.

“It became apparent we couldn’t maintain it all,” she says. Fate intervened in a cruel way, when Tropical Storm Irene hit both Connie and her daughter Hallie’s homes in Rochester. The Porch had to close temporarily because nobody could reach it, and when the floodwaters subsided, they decided it was time to shut it down for good.

The Waitsfield restaurant was short-lived. The Mendells threw their full weight into running the 1824 House, where Connie continues to run her catering and linen rental businesses. Her daughter Emily used to serve as the innkeeper, but when she became pregnant, she stepped back from that role and now works for the catering company. Connie’s other daughter, Hallie, manages the linen rental service, and her son Spencer helps 40

best of central Vermont | winter 2016/2017

Large events require a large staff. Pictured here is just half of the experienced team on hand for one of the prettiest big weddings of the 2016 season. Attention to detail is a necessity in this business and has become standard practice week after week as the professionals from Occasions Catering make sure every wedding runs smoothly. The results are typically sweet for newlyweds and guests alike.

out with the family’s enterprises when he comes home to visit.

A Year-Round Destination Formerly a functioning farmhouse and private home, the 1824 House is infused with history, but the Mendells have brought the structure into the new millennium with heat, air conditioning, and Wi-Fi. Each guest has a private bathroom, but there are also communal areas. The 14-acre property includes a sledding hill for winter guests and a swimming hole for summer ones.

“At the 1824 House we’ve been pretty successful at filling every season,” says Connie. Weddings are booked from April to November, and although the inn isn’t occupied every Saturday, most weekends feature at least one event. Foliage season provides the www.bestofcentralvt.com 41

The rustic barn at the 1824 House doubles as a ceremony location when a rain plan is needed and then turns into a great dance floor after dinner. With barn doors open, the wedding guests on this summer evening were lucky enough to catch a full moon rising over the ridge.

most midweek traffic. There is a lull around Thanksgiving, but when the snow begins to fly, skiers come to the inn so they can hit the slopes or cross-country trails.

To fill the slower periods during off-peak times, the Mendells have opened the house to HomeAway and Airbnb rentals. Connie hopes to get more midweek traffic with events such as yoga and writers’ retreats, cooking and wine-pairing classes, and holiday parties.

Although the majority of the brides coming to the inn are from New York, Pennsylvania, and Southern New England, Connie says others have come from as far as California, Texas, and Virginia. She notes that Vermont and the Mad River Valley, in particular, have become meccas for destination weddings, so often several venues will pool their resources if they need to accommodate large parties.

Connie is able to make use of the entire property for most of the weddings. Often, guests will have cocktails on the lawn, dinner under a tent, and then dancing in the barn, which is fully insulated and heated. She tries to keep the menu local but notes that some brides do not have the budget for a strictly locavore dinner.

A natural caregiver, Connie believes she is ideally suited for her job. “I’m a wife, mother, and sister,” she says, “and I have always had a nurturing role. Taking care of people just seems natural and right to me.”

Another reason Connie enjoys her work at the inn is her desire to make things right. “I like the challenge of fixing things when they go wrong,” she says. “Some of my best catering stories are about catastrophes the family never knew about like having the power 42

best of central Vermont | winter 2016/2017

go out or a tent blow down. Maybe it’s an adrenaline thing, but I love saying ‘I can make this happen.’” Connie is convinced she does her best work when she has multiple events and deadlines.

“I truly believe that there are too many possibilities in this world for people to spend their life doing something that isn’t fun,” she says. “Being self-employed, I have a choice, and that is to keep doing what I love.” the 1824 house 2150 Main Street Waitsfield, VT (802) 496-7555 www.1824house.com www.bestofcentralvt.com 43

By Mark Aiken

Vermont Ski & Snowboard Museum Celebrating History Vermont Style

V

ermont may be a small state, but when it comes to the history of winter sports, it leaves a big footprint.

“If you look at skiing and snowboarding, it’s amazing how many things happened in Vermont,” says Rick Hamlin, chairman of the Vermont Ski and Snowboard Museum’s board of directors. Take, for example, America’s first ski lift: a rope tow powered by a Model T Ford engine that was set up in Woodstock in 1934. The single chair on Mount Mansfield was the first chairlift east of the Mississippi (and second in the nation). And two years before the single chair, Charles Minot “Minnie” Dole founded the National Ski Patrol in Stowe.

The Vermont Ski and Snowboard Museum, located in the Perkins Building on Main Street in Stowe, captures all of this history in the form of actual equipment and clothing, period posters, a library, and annually rotating exhibits. This year’s exhibit is Service and Safety: The National Ski Patrol.

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www.bestofcentralvt.com 45

First page: Photo by Pennie Rand.

Opposite page: Charles Minot “Minnie” Dole, founder of the National Ski Patrol, and Jane Dole; (top); amateur ski club of New York members on the Toll Road, Mount Mansfield; photos by Livingston Longfellow. At right, a 1957 Pontiac with ski rack; photo by Livingston Longfellow.

Below: Charles Minot “Minnie” Dole.

History Worth Preserving The museum wasn’t always located in Stowe. Roy Newton, publisher of a small monthly called Vermont Ski News, founded the museum in 1988. “He came into my ski shop,” says Chuck Perkins, cofounder of the Alpine Shop in South Burlington and a monthly advertiser in Roy’s newspaper. “He said Vermont ski 46

best of central Vermont | winter 2016/2017

history was worth preserving and that he was starting a museum.” Roy, who supplemented his income by working as a bartender at the Brandon Inn, began collecting artifacts and storing them in a shed behind the inn donated for that purpose.

“Nobody really visited,” says Chuck. “But it was more of a collecting operation then.”

Meanwhile, Chuck’s involvement began the night Roy visited the Alpine Shop. “He asked me to be on the board of directors,” says Chuck.

Chuck asked what he had to do and Roy answered “Nothing.” “I told him, ‘I’m your man!’” says Chuck with a laugh.

In an effort to attract visitors, Roy eventually moved to a building on Vermont Route 4 near Killington and Pico. There, thousands of skiers drove past. The problem? “They were all driving past at 60 miles per hour,” says Chuck. “We needed a location where people would come visit.”

By the year 2000, Roy was deep in debt as a result of his labor of love. A group of enthusiasts, business people, and history buffs raised or donated money to buy Roy’s collection and move it to Stowe, a town steeped in snow sports history.

The town donated a historic building— the Meetinghouse, erected in 1818 and moved to its current location in the 1860s.

The building had served as a church, gymnasium, fire department, and the water department, but it needed work. After a complete renovation funded by a grant and more donations (notably a large donation from Chuck and his wife Jann, for whom the building is now named), it houses the Vermont Ski and Snowboard Museum. www.bestofcentralvt.com 47

At right: Roland Palmedo, member of the Amateur Ski Club of New York. Far right: Rob George Camp, Luce Hill, Stowe; photo by Livingston Longfellow; early patrol training.

Stepping Inside The museum consists of two well-lit floors—a main floor and a balcony. Hanging from the ceiling is a life-sized mobile featuring chairs, T-bars, rope, a gondola car, and more from Vermont’s earliest ski lifts. On the walls of the 360-degree balcony are exhibits including equipment from all the disciplines (alpine, cross-country, snowboarding, and ski jumping) and from all eras and from the 10th Mountain Division (also the brainchild of Minnie Dole), historic ski clothing and apparel, and a library of titles inspired by winter snow sports. “It’s a wonderful place to visit,” says filmmaker Rick Moulton, another board member. “It’s simply filled with cool artifacts that are pivotal to the sport.”

The ground floor is dedicated to an annually rotating exhibit. Past exhibits have included the history of snowboarding, the 10th Mountain Division, 75 years 48

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of ski lift technology, and others. Chairman of the board Rick Hamlin is especially keen on the current exhibit, which focuses on the first 50 years of the National Ski Patrol.

Rick, a civil engineer from Essex Junction, has served as a volunteer patroller at Smugglers’ Notch since 1973. His father was the patrol director at Smuggs (then known as Madonna Mountain) in the 1960s and 1970s, and his mother was also a patroller. “There’s more,” says Rick, who met his wife (the daughter of a patroller) on

patrol. And of course, both their daughters served on the Smuggs patrol too.

For Rick, an exhibit about the history of the National Ski Patrol is where his most ardent passion and interests intersect. Like many members of the museum’s board, he is involved in the New England Ski History Museum and the International Ski History Association (ISHA). But Rick also serves as national historian for the 28,000-member National Ski Patrol organization. “It’s an awesome history,” www.bestofcentralvt.com 49

Sed moditiorepro delit alis et electecatur aut quatur rerspit, simus di dolor mincto bla volendandi bea comnimporro berfero dolor sediaeria v delit alis et electecatur aut quatur rerspit, simus di dolor mincto bla volendandi bea

The opening of the National Ski Patrol Exhibit; photo by Scott Noble. At right: exhibit ribbon cutting; photo by Pennie Rand.

says Rick. “And it started right here on Mount Mansfield.”

The 21st Century Although the origins of skiing go back thousands of years to when Stone Age hunters strapped long pieces of wood to their feet in order to better pursue winter game in Asia and Europe, the Vermont Ski and Snowboard Museum’s emphasis is on Vermont’s winter sports history, and that begins in the 19th century.

The displays in the museum do a great job of illuminating the spirit of snow sports that so captures enthusiasts. “They make you feel alive,” says Chuck. Rick agrees, “They’re thrilling sports.

There’s the magic of being in the mountains, the camaraderie of being with family and friends, 50

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and the fact that you can enjoy them regardless of your ability level.”

There is no lack of passion in regard to preserving Vermont’s history either, but passion alone doesn’t keep the museum in operation. “We have the interest, we have people, we have a great board, and the building,” says Rick. “The only thing we’re short on is money.”

To that end, membership benefits include a hefty book of coupon deals including discounted lift tickets and trail fees, deals at ski shops, and so on. Another fundraiser is the Vermont Ski and Snowboard Museum’s annual Hall of Fame induction on November 19 in Stowe, a night when five inductees joined the likes of Minnie Dole, Olympic champion Barbara Ann Cochran, and the entire 10th Mountain Division in the Hall.

The Vermont Ski and Snowboard Museum is a unique resource in a beautiful building in downtown Stowe. While snow sports and tourism are important parts of Vermont’s modern economy, they are also part of our state’s history and heritage. What was it like for those who came before? You can find out at the Vermont Ski and Snowboard Museum.

Vermont Ski and Snowboard Museum 1 South Main Street Perkins Building Stowe, VT (802) 253-9911 www.vtssm.com www.bestofcentralvt.com 51

by Lisa Densmore Ballard photos courtesy of the trapp family lodge

The Hills Are Alive at the

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The Sound of Music, Rodgers and Hammerstein’s 1959 hit Broadway musical and the subsequent Academy-award winning movie, was part of pop culture during my childhood. I have vivid memories of Julie Andrews, who played the role of Maria—the witty, capable, and beautiful nanny to the seven musically talented children of Baron Georg von Trapp. The Baron fell in love with Maria and married her as the Nazis invaded Austria. The show and movie both end with the von Trapps fleeing over the Alps as the chorus sings “Climb Ev’ry Mountain.”

www.bestofcentralvt.com 53

The original lodge was the home of the Trapp Family Singers.

Opposite page: Rehearsal al fresco with Monsignor Franz Wasner, the family’s conductor, presiding; a portrait of Maria von Trapp painted in the 1970s; Georg von Trapp in his naval uniform with decorations.

A decade later, as a camper at a YWCA near South Hero, Vermont, I swelled with pride when I was chosen for the role of Liesl in the camp’s revival of the popular musical. She was the eldest von Trapp daughter who sang, “I am 16 going on 17.”

Little did I know that the real von Trapp family had settled only an hour away in Stowe.

In 1980 as a freshman at Dartmouth College and a member of the college’s ski team, I had the opportunity to go cross-country skiing at the Trapp Family Lodge for the first time. Because of a poor snow year, Dartmouth had moved the Winter Carnival’s Nordic events there. After competing in the alpine races, I spent the afternoon cheering on my teammates while enjoying a rare opportunity to be on my skinny skis.

Later, as a longtime resident of Hanover, I regularly made the easy 75-minute drive to Trapp’s to watch a competition, film a television show on its extensive trail system, or sometimes just to get a little fresh air, exercise, and Austrian gemütlichkeit (hospitality). But the connection between the lodge, the family, and Hanover goes much deeper than proximity, as I learned several years ago while filming a portion of the Emmy-nominated docu54

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mentary Passion for Snow.

In a special interview for the film with Johannes von Trapp, the youngest of the von Trapp children and the only one born in the United States, and his son Sam von Trapp, and then during a recent phone conversation with Sam, those connections became much clearer.

The First-Ever Nordic Skiing Resort When the von Trapps immigrated to the United States, they did not settle immediately in Stowe. “My family came to the states in 1938,” says Johannes von Trapp. “We traveled around the country performing during the fall, winter, and spring. In the summers we wanted to be at home. Home was Phila-

delphia, but Philadelphia in the summer was horrible, so we looked for a place to live that had a pleasant summer climate.”

In 1942, the von Trapps bought a farm on a hillside in Stowe where the Trapp Family Lodge is located today. Baron von Trapp envisioned earning a living as a farmer, but with a family that now numbered 10 children, a rocky farm in Northern Vermont couldn’t fully support them.

“When the skiing began to grow on Mount Mansfield, we started taking guests,” recalls Johannes. “While we were away performing, the guests stayed in our rooms.

That’s how we got into the hotel business.”

Making the leap from renting rooms to www.bestofcentralvt.com 55

The new lodge, right, was completed in 1983.

Below right: An image from the original German movie, Die Trapp Familie, upon which the Rodgers and Hammerstein production was based.

alpine skiers to a full-service, destination cross-country skiing resort came much later.

It was Johannes’s idea—and a risky one since it had never been done in the United States.

“During the 1960s, the market for ski accommodations began to change,” recalls Johannes, who graduated from Dartmouth College in 1963. “People were not as interested in the lodge experience. They wanted the anonymity of motels. Our occupancy began to suffer, so I started looking around for something to bring people up the hill.”

He didn’t need to look farther than his Norwegian college roommate. The two of them would drive to Stowe from Hanover, take a run or two on alpine skis on Mount Mansfield, and then when it got crowded, go cross-country skiing on the logging roads on the von Trapp property.

“We had a great time,” says Johannes. “I thought there might be a market for it if it were presented properly. So we started a cross-country ski operation. Everyone said we were nuts. Didn’t that die in the 1940s?

But I had a very charming Norwegian fellow running the program. People enjoyed themselves, and the program grew to what it is now, a major cross-country destination.”

The Next Generation Johannes’s son Sam, also a Dartmouth grad (class of 1994), joined his father more than a decade ago to help run what’s now a yearround, 2,500-acre luxury resort. Other family members are also involved, and there’s plenty to do. In addition to operating the hotel, other on-site accommodations, and a Nordic center that becomes a mountain biking mecca in the summer, the Trapp Family Lodge has three restaurants serving farm to table cuisine, opportunities for on-site snowshoeing, and an on-site brewery whose Bohemian Pilsner garnered a prestigious silver medal from the Great American Beer Festival.

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“The brewery was my dad’s idea,” says Sam. “In the 1990s when craft beers were gaining popularity, my dad wondered why no one was making lagers. When he went to Austria, he really liked the crisp, clean lagers he drank there, so we started a brewery during the last recession. Classic von Trapp!

Everyone thought we were crazy, but it gave our family, staff, and guests something to be excited about. Dad is always reticent to commercialize the von Trapp name, but the brewery made sense.”

Today, the microbrewery is not exactly small. The von Trapps brew their beer in a 36,000-square-foot production facility on

the grounds of the lodge and sell it throughout New England and most of New York.

A brand-new Austrian-style Bierhall allows visitors to not only enjoy the brew but also see how it’s made.

Beer, Skiing, and More The von Trapp brewery is an unlikely complement to the lodge’s touring center, but one does support the other. The site of many high-level Nordic competitions, in 2015 the Trapp Family Lodge hosted the first-ever Trapp Lager Marathon. “It was a huge success,” says Sam. “We had 90 racers the first year! Our goal is to have 300 in the

marathon in three years.”

This competition-friendly place will be even more so in the near future. The von Trapps are looking to upgrade their snowmaking system to make it the go-to place for the region’s cross-country ski teams to train early in the season. Currently, teams must travel five or more hours into Canada to find snow before Mother Nature blankets the Green Mountains.

But the resort welcomes non-competitive cross-country skiers too. It’s a place where you can park your car for the weekend, ski morning and afternoon, and never get bored. With 65 kilometers of groomed trails for both classic and skate skiing that connect with another 45 kilometers of trails maintained by the Mount Mansfield Touring Center for a total of 110 kilometers, you’ll certainly earn that award-winning lager at the end of the day.

For more information about the Trapp Family Lodge or to make a reservation, go to www.trappfamily.com. 

online extra See what else is brewing at Trapp Family Lodge with an inside look at the brandnew Bierhall. www.bestofcentralvt.com

www.bestofcentralvt.com 57

The Real History of the von Trapp Family Although it’s based on the von Trapp family’s reallife story, The Sound of Music is not a documentary.

In fact, the family had no control over the film’s content. As is often the case in the entertainment business, there are some differences between fact and film, particularly how the Baron was portrayed and how the family escaped the Nazis. Here’s the real history.

1880 Birth of Baron Georg von Trapp.

1905 Birth of Maria Augusta Kutschera.

1924 Maria becomes a candidate for the novitiate

at Nonnberg Benedictine Convent.

1926 Maria is chosen by the Mother Abbess to help

Baron von Trapp with his seven children and tutor his daughter, also named Maria, who had contracted scarlet fever.

1927 Georg and Maria wed. Maria becomes step-

mother to Rupert, Werner, Johanna, Agathe,

Maria, Martina, and Hedwig von Trapp.

1929 Rosmarie von Trapp, Maria and the Baron’s

first child, is born.

1931 Eleonore von Trapp, Maria and the Baron’s

second child is born.

1936 Maria and Monsignor Franz Wasner create

the Trapp Family Singers, originally called the

Trapp Family Chorus.

1938 The von Trapp family flees Nazi-occupied

Austria. They perform concerts throughout

Europe followed by a three-month tour in

America.

1939 The family immigrates to the United States.

Johannes, Maria and the Baron’s third and last

child, is born, expanding the family to 10

children.

1942 The family purchases a farm from the Salvas

family in Stowe, Vermont, and they name it

Cor Unum (One Heart), later becoming the

Trapp Family Lodge.

1945 Trapp Music Camp opens.

1947 Baron Georg von Trapp dies.

1948 The first addition is made to the lodge to

accommodate guests.

1950 Maria wins the St. Francis de Sales Golden

Book Award from the Catholic Writers Guild

for the best nonfiction book, The Trapp Family

Singers, on which Rodgers and Hammerstein

base their play and film.

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1956 The Trapp Family Singers perform their final

concert. The first of two German films, Die Trapp Familie, is released.

1958 The second German film, Die Trapp

Familie in Amerika, is released.

1959 Rodgers and Hammerstein’s The Sound of

Music opens on Broadway with Mary Martin

playing Maria.

1965 The Sound of Music movie premieres, starring

Julie Andrews as Maria and Christopher

Plummer as Baron von Trapp. It receives an

Academy Award for Best Picture.

1968 Johannes von Trapp oversees the opening

of the cross-country ski touring center at

Trapp Family Lodge, creating the first-ever

Nordic skiing resort in the United States.

1980 The original lodge burns. The cause of

the fire remains unknown.

1981 The construction of chalet guesthouses

and the new lodge begins.

1983 In December, the first guest registers at

the new Trapp Family Lodge.

1983 The Trapp Family Lodge introduces its Concert

in the Meadow series, reinvigorating the family’s

musical tradition.

1984 Maria dedicates the new lodge. The

fitness center opens at the resort.

1987 Maria dies.

1997 The Austrian Military Academy visits the

Trapp Family Lodge on the 50th anniversary

of Baron von Trapp’s death.

1998 The Salzburg government gives the von Trapp

family its medal of honor as a result of the increase in tourism caused by the film The Sound of Music.

2000 The Sound of Music reopens on Broadway with

members of the von Trapp family in attendance

The Trapp Family Lodge is designated a “Green

Hotel in the Green Mountain State.” Gourmet

Magazine’s reader poll names the Trapp Family

Lodge among the top five hotels in America in

its skiing/winter sports category. The Trapp

Family Lodge adds 24,000 sq.ft. of new

meeting space and accommodations.

2004 The first four of 40 villas at the Trapp

Family Lodge (a five-year project) are

completed and sold.

2007 Sam von Trapp returns to become vice

president of the resort. The Trapp Family

Lodge starts developing mountain bike

trails and implements snowmaking for the cross-country ski center.

2009 The Austrian Tea Room is converted to

the Deli Bakery.

2010 von Trapp Lager is introduced.

2015 von Trapp Brewing opens its expanded

on-site brewery.

2016 von Trapp Brewing Bierhall opens,

connecting to the disc golf course and

mountain biking and cross-country ski

trails.

Source: www.TrappFamily.com

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BR IG HT IDE A S | by corey burdick

Green Mountain Mini Baked Proves Smaller Is Better Fueled by her passion, Debbie Mast is a one-woman wonder

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In an age where our mailboxes are more often filled with bills than thoughtful, handwritten letters, finding a beautiful box full of homemade mini donuts in between the sales circulars and the property tax notice is an especially welcome site. And if you’re like me, you won’t hesitate to tear into the package staring back at you.

T

he pumpkin spice donuts I had the pleasure of enjoying had just the right balance of sweetness and autumnal flavor, and a bouncy cake bottom without the sticky hands. Some of the eye-catching donuts come festooned with vivid sprinkles, while other varieties are topped with a peanut butter cup. Best of all, they’re made right here in Vermont.

A Love of Baking Becomes a Business Debbie Mast is a Vermont native and the creator of Green Mountain Mini Baked. She lives with her husband, two children, and dogs in Barre, Vermont. Her home is also where the donutmaking magic happens, thanks to the home-bakery license she acquired from the state. As a one-woman company, Debbie bakes 72 to 120 donuts a week on average, and during the holidays that figure doubles!

When Debbie graduated from high school, she attended the University of New Hampshire where she studied communications, a skill that would later come in handy as a business owner. After www.bestofcentralvt.com 61

Donuts are hand-dipped by Debbie Mast (previous page), uniquely crafted from scratch in Vermont, and delivered right to customers’ doors.

college, she joined the family business, Bond Auto Parts, but when she and her husband decided they wanted to start a family, Debbie became a stay-at-home mom.

That’s when her idea for turning her love of baking into a business began. Fueled by her passion and inspiration from her children, she went in search of a donut pan and started experimenting. She tested her donuts on friends and family, and then began giving them as gifts. Soon enough, requests for orders of her donuts began rolling in, which is when she discovered Etsy as a convenient way to market and sell her treats.

“I chose Etsy because it was an easy option for payment and for me to display what my donuts look like. I honestly had no idea how Etsy would explode my business! I was able to take a Vermont-made product and have anyone be able to enjoy it!” Debbie says.

Local Ingredients Elevate the Product Since she began selling on Etsy in 2012, Debbie has had more than 1,400 orders and has shipped to almost all 50 states.

Through Etsy, she offers over 60 varieties of donuts that include a Vermont selection, a seasonal option, fruity varieties, eggless cookie dough, and even a “donut of the month” selection.

One aspect of Debbie’s donuts that sets them apart, aside from being mini, is that they are baked instead of fried—that not only makes them healthier (for a donut, that is) but also means they can be stored for up to a week. Local ingredients such as Cabot butter, Vermont maple syrup, King Arthur flour, Vermont eggs, Booth Broth62

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ers milk, Cold Hollow cider, and Kate’s buttermilk elevate the flavor and texture of Debbie’s donuts.

Although she has now had her thriving business in place for four years, when Debbie thinks back to the beginning of her endeavor, she recalls that taking her passion for baking and turning it into a business involved quite a learning curve. Etsy turned out to be instrumental in helping her to navigate problems such as calculating

shipping costs. Other aspects, such as figuring out how to cover the cost of ingredients and how much to charge for a dozen, came together through trial and error.

Fast-forward to the present, and Debbie has found answers to these and many more questions that have popped up, and she is always learning, especially from her customers. “To this day, I always say that feedback, negative or positive, is the best motivation for you to make your business better. The

www.bestofcentralvt.com 63

Whether you’re looking for a small thank-you gift or you want to make a big impression, donuts are always the answer.

Green Mountain Mini Baked donuts make the perfect dessert or takeaway for birthdays, corporate events, fundraisers and virtually any celebration.

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feedback from customers on Etsy really helped me to know what size boxes to ship my donuts in and how to package them so that they arrived intact,” Debbie says.

The Today Show and Beyond Aside from Debbie’s booming Etsy sales, her donuts have been featured on the Today Show, and were a dessert option at Ellen Degeneres’s staff holiday party, and numerous blogs and websites. “I am always sending out emails with my donut story,” Debbie says. “I sent an email to Jill Martin, who does segments on the Today Show, and she loved my story! She contacted me and said they would like to include my donuts in their segment the day before Thanksgiving. It was a whirlwind and generated a ton of sales for me.”

So what’s next for this burgeoning baker?

“I am very happy with how my business has progressed since I started Green Mountain Mini Baked. I am steadily busy and sometimes have to turn orders away. I’m at the point now where I need to decide if I want to keep it the way it is, or if I should go bigger. That is the million-dollar question.”

If you want to get your hands on some donuts of your own, here’s how it works: All orders are processed through Etsy. Go to www.greenmountainminibaked.com and the site will automatically direct you to Debbie’s Etsy shop to order: www.etsy.com/ shop/GreenMntMiniBaked. www.bestofcentralvt.com 65

inn tou c h | by Phyllis Newbeck photos by XXXXXXXXXXXXX

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By Mary Gow Photos courtesy of Artisans’ Gallery

Collective Soul Waitsfield’s Artisans’ Gallery, a Mad River Valley institution and destination, is energized by the talents and creativity of Vermont’s artists and craftspeople

“Feel that. It’s smooth as a baby,” says Peggy Potter, holding up a red birch cutting and serving board made by Jerome Milks. Sanded to a silky smoothness and hand rubbed with layers of mineral oil and beeswax, the hardwood board almost glows. As a customer strokes the cutting board, Jerome unpacks a half-dozen more, delivering a fresh supply to Artisans’ Gallery in Waitsfield. Peggy, one of the gallery partners, notes that his delivery has arrived just in time—two of Jerome’s boards sold this morning, including a sugar maple one with a pair of dark lines made when the tree healed over holes drilled for sugaring taps.

Brimming with Creativity A cornucopia of fine Vermont crafts and artwork, Artisans’ Gallery is a Mad River Valley institution and destination. Located in an 1830s landmark building just a stone’s throw from the Waitsfield covered bridge, the gallery brims with creativity. From Raku pots to rocking chairs, stained glass to sleigh bells, bracelets to birdhouses, and an impressive selection of paintings, sculpture, and photography, Artisans’ Gallery features original pieces by more than 130 Vermont artisans and artists. Whether you come to shop or just to admire, it’s a visual and tactile treat. Now in its 22nd year, the gallery has established itself as a go-to place for wedding and special occasion gifts as well as for personal shopping.

“What I love about this gallery, for our locals and for our guests, is the joy that they get when they walk through this building. People constantly comment about the amazing talent and imagination and skill of our artists. They walk through here with smiles on their faces,” says Polly Wellford, a Waitsfield potter specializing www.bestofcentralvt.com 67

Historic Bridge Street is the lively backdrop for stained glass and tylerWare Bowls, formerly Peggy Potter Bowls.

Right: Glass etageres feature Raku by Luke Iannuzzi, hand-blown glass by Michael Egan, and porcelain ceramics by Noel Bailey.

in stoneware and one of the gallery partners.

“Behind all of this is our mission to give Vermont artists a place to sell their work and to support them in their work.”

Founded by six Mad River Valley craft artists in 1995, Artisans’ Gallery has always been energized by the talents of multiple partners. Two of the original group, Peggy and Lori Klein, have been on board for all 22 years. The current five68

best of central Vermont | winter 2016/2017

member team also includes Polly, ceramic artist Abby Dreyer, and Nancy Burroughs, who specializes in textile home accessories and ceramics. Through the decades, 19 artisans have been partners, a changing constellation as people have moved in and out of the area and have experienced family and creative changes. Every one, Peggy and Lori note, has contributed vitality and direction to the gallery.

The spark that led to the founding of Artisans’ Gallery was first ignited at the Waitsfield Farmers’ Market. The weekly market, open mid May to mid October, was the six artisans’ main sales venue at the time. Each of the partners-to-be had a specialty: Peggy’s luminous hand-painted Vermont hardwood salad bowls and utensils; Lori’s custom-designed

semiprecious stone jewelry; Linda Heaton’s Renaissance-style polymer clay bead jewelry; Nancy Law’s floral paintings; Janet Foster’s dried flower arrangements; and Nancy Normandeau’s painted furniture, totes, hats, and dresses, and much more. As autumn loomed, the market and their sales season were about to close. Nancy suggested they band together and start a retail business.

A Commitment to Vermont’s Artisans The six partners met with other craftspeople and galleries, planned their business model, and drafted their mission statement. By Thanksgiving 1995, Artisans’ Gallery had opened in a modest rental space on Route 100. From the beginning, their commitment has always been to present Vermont artisans

www.bestofcentralvt.com 69

Above: Two visitors discuss the rich and bold colors of Marilyn Ruseckas’s pastels. Her landscape designs strike a balance between realism and abstraction that immediately captures the viewer’s attention. Right: Upon entering the gallery, customers are greeted by this brightly lit jewelry display featuring Lori Klein, Lochlin Smith, Jon Black and Charlotte Potter among others.

and for the artisans to receive the lion’s share of proceeds from the sales of their work.

Then and now, the partners take turns staffing the shop. Including the founders, the original gallery featured 36 craftspeople.

“We were a local option that got really popular,” Lori says.

The local option offered by Artisans’ Gallery resonated with the community and with tourists. The initial location helped launch the business, but the partners really wanted to be in the historic heart of Waitsfield. In the late 1990s, their wish came true when they moved to their current site on Bridge Street, renting the storefront room of the 1830s Jones Block—once home to Mehuron’s supermarket, a pizza restaurant, and other businesses. The lightfilled space with high ceilings and large windows proved ideal for exhibiting the gallery’s Vermont variety, including jewelry, 70

best of central Vermont | winter 2016/2017

ceramics, glassware, clothing, furniture, house wares, candles, textiles, cards, art, and much more.

On Bridge Street, Artisans’ Gallery survived Tropical Storm Irene. Floodwaters flowed through the basement but did limited damage to inventory. Next, they weathered road reconstruction in Irene’s wake—a project that closed the street at their front door for many months. Even with these challenges, the gallery thrived.

In 2015, its 20th anniversary, the business expanded, renting the rest of the building’s ground floor. With the added space, the focus of the front room is now crafts, with the open back rooms serving as an art gallery with paintings, photographs, prints, and sculpture.

The Vermont ambience of Artisans’ Gallery is palpable. People smile as they walk in, greeted by unique and exqui-

sitely executed pieces. Abby Dreyer’s one of a kind hand-built ceramic birdhouses, delightful structures designed with the nesting features required by different species, hang from a pair of vertical towers, each one topped by an owl house. Chris Eaton’s handsome ironwork includes ingenious bottle openers and hooks made from reclaimed railroad spikes, extracted where trails are replacing rail lines.

Carol Collins’s precious baby slippers, crocheted from her hand-spun and handdyed wool, are among the irresistible gifts for anyone anticipating a baby shower or new family member. Several potters are represented, each one with a distinctive style.

Polly Wellford’s earthenware mugs, plates, and serving pieces feature blue and green glazes and nature-inspired designs. The striking abstract contrasts in Luke Iannuzzi’s raku pots are produced by the “naked” unglazed method of firing.

Jewelry selections are sumptuous.

Lori Klein’s stunning necklaces feature Swarovski crystal, pearls, amethysts, and other semi-precious stones. Fused glass dangles from almond-shaped hoops in

www.bestofcentralvt.com 71

Above: A gallery visitor admires CJ Hockett’s iconic wildlife photographs.

Right: Exquisite cutting boards by Jerome Milks.

Opposite page: Abby Dreyer’s one of a kind hand-built ceramic birdhouses.

Charlotte Potter’s graceful earrings. Hand-tied fishing flies inspire George Clifford’s pins. Alixandra Klein cuts delicate floral-inspired shapes from bicycle inner tubes, transforming them into earrings and necklaces.

Whimsical cats, owls, and fish peer out from Jill Listzwan’s delightful pins. And there’s so much more.

The bright, expansive walls in the new gallery rooms give viewers the opportunity to see multiple pieces by each artist. Jon Olsen’s masterful sensitivity to light illuminates his photographs of pastoral landscapes and rural structures. Jess Polanshek’s prints, including pieces from her Quilted Forest series, bring together fantasy and nature. CJ Hockett’s iconic wildlife photographs magnificently capture moments with loons, owlets, dancing cranes, and other creatures.

Artisans’ Gallery offers work by acclaimed artists and artisans with national reputations as well as emerging artists and artisans. The partners hold a monthly jury to consider applications, always with an eye to high-quality Vermont

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work that is distinct from the work of the artists they already represent.

“Reaching our 20th anniversary was amazing, and we are continuing to look ahead,” says Lori. “We are not only a tourist destination or even a second-home owners’ destination. We are a local destination because people know they are buying local art.” artisans’ gallery 20 Bridge Street Waitsfield, VT (802) 496-6256 www.vtartisansgallery.com Hours: 7 days/week 11am–6pm www.bestofcentralvt.com 73

special advertising section

Winter 2016/2017 Central vermont best of

Dining Guide J. Morgans Steakhouse Serving steaks, seafood, and Sunday brunch since 1994. Our recent renovation opens a new chapter in this award-winning restaurant. Known for exceedingly generous portions, we feature over 20 aged-in-house steaks, daily seafood, designer pasta dishes, and mountainous salads and desserts.

Located on Montpelier’s historic State Street. $$ Vermont’s Cutting Edge Steakhouse 100 State Street, Montpelier, VT (802) 223-5222 www.jmorganssteakhouse.com

Key to Symbols $ most entrées under $10 $$ most entrées $10 to $25 $$$ most entrées over $25

ENTERTAINMENT AND DINING GUIDE FOR CENTRAL VERMONT

Cornerstone Burger

Red Hen Bakery and Café

Beyond the Menu

Ladder One Grill

Classic neighborhood pub serving gourmet burgers, signature sandwiches, over a dozen craft beers, classic starters including half-price wing Wednesday, and our fresh, fun, new burger of the week plus live music and the perfect spot to watch the game. $–$$

Famous hearth-baked breads, plus an excellent selection of freshly baked pastries­­—croissants, scones, cookies, maple-glazed sticky buns, and more.

Soups and sandwiches made in house featuring local ingredients. Fine wines, beer, cheese, and specialty grocery items. $–$$

Owner Valerie White-Beaudet invites you to stop in and enjoy a fabulous meal.

Our motto is “Where heroes are made” and we’ve incorporated our menu to honor the past and present heroes in firefighting. Enjoy Prime Rib, NY Sirloin Steaks or a BRICK OVEN pizza! Lunch, Dinner, and Take-out. $–$$

21 East St. Northfield, VT (802) 485-4300 www.cornerstoneburger.com

961B US Rt. 2 Middlesex, VT (802) 223-5200 www.redhenbaking.com

8 South Main Street Firehouse at Barre Barre, VT 05641 (802) 883-2000 www.ladder1grill.com

Guild Tavern

2 Loco Guys

The Farmhouse Tap & Grill

Wood-fired grill featuring dry-aged, locally sourced beef, pork, and poultry.

Casual tavern fare, classic steakhouse entrées, seafood and vegetarian options, innovative cocktail program, award-winning wine list, and weekly specials. $$

Fast, Fresh and Friendly.

Eclectic burritos & bowls made to order using only the freshest ingredients at fair and affordable prices. Perfect for a fast casual-dining option. Daily specials and endless possibilities. Don’t miss out on Taco Tuesday. $

Dedicated to showcasing local farms and food producers, our menu features award-winning burgers, comfort entrées, artisan cheeses, vegetarian options, and nightly innovations. The Tap Room delivers highly prized and rare beers.

Special Happenin’s Wed nights. $$

1633 Williston Road South Burlington, VT (802) 497-1207 www.guildtavern.com

136 N Main Street Barre, VT (802) 622-0469 www.twolocoguys.com

160 Bank Street Burlington, VT (802) 859-0888 www.farmhousetg.com

Cornerstone Pub & Kitchen

From Swordfish Tacos & Burgers to Steaks & Fresh Seafood. Tuesday is $5 Burger Night. 28 taps featuring Vermont craft beers from Lawson’s Liquids, Hill Farmstead, Zero Gravity, Lost Nation, Good Measure Brewing Co., and more. $–$$ 47 North Main Street Barre, VT (802) 476-2121 www.cornerstonepk.com

Cactus Café

Sarducci’s Restaurant & Bar

Celebrate the flavors of Mexico and the American Southwest in our warm adobe atmosphere. Delight in our imaginative approach to sizzling fajitas, tacos, fresh guacamole, salsa, and more. Handmade 16-oz. margaritas featuring more than 34 tequilas. Dinner nightly from 4:30pm. $–$$

Sarducci’s is a Mediterranean-style Italian restaurant serving central Vermont.

We strive to serve superb food with outstanding service and an informal ambience. We cater to families, special occasions, and travelers alike. Renowned by our community for great food at reasonable prices. $–$$

2160 Mountain Road Stowe, VT (802) 253-7770 www.thecactuscafe.com

3 Main Street Montpelier, VT (802) 223-0229 www.sarduccis.com

WINTER 2016/2017 ARTS & ENTERTAINMENT CALENDAR

Spruce Peak Performing Arts Center CINDERELLA

December 1 Film: Bach Christmas Oratorio

December 28 Flip Fly Fun! By Nimble Arts

7pm

7pm

December 3 Alasdair Fraser & Natalie Haas

December 30 Beethoven’s Ninth Symphony – Green Mountain Mahler Festival

7pm

December 8 Film: Three Tenors Christmas Concert 7pm

7:30pm

January 14 Chad Hollister Band 7:30pm

December 10 Film: Three Stars in Munich

January 28 Cinderella by the State Ballet Theatre of Russia

7pm

7pm

December 17 Christmas in Ireland with the McLean Avenue Band

February 4 Dwight & Nicole

7pm

February 9 James Hill & Anne Janelle

December 26, January 7, January 15 and February 20 Film: Warren Miller’s Here, There and Everywhere 7pm 76

best of central Vermont | winter 2016/2017

7:30pm

7:30pm

February 11 An Evening with Bow Thayer 7:30pm

February 18 Kat Wright & the Indomitable Soul Band 7:30pm

February 25 Carpenters Tribute Concert with Sally Olson and Bill Reed 7:30pm

March 2 Quiles & Cloud 7:30pm

March 4 A Jazz Evening with Audrey Bernstein 7:30pm

March 11 Adam Ezra Group 7:30pm

Spruce Peak Performing Arts Center 122 Hourglass Drive, Stowe (802) 760-4634 www.sprucepeakarts.org

WINTER 2016/2017 ARTS & ENTERTAINMENT CALENDAR adam ezra group

cirque zuma zuma

Barre Opera House January 14 An Evening with Pat Metheny – 7:30pm January 28 Los Lobos –7:30pm

los lobos

February 10 Cirque Zuma Zuma – 7:30 pm March 11 We Banjo 3 – 7:30pm March 24 Steep Canyon Rangers – 8pm

Barre Opera House City Hall 6 North Main Street, Barre (802) 478-8188

The Kitchen at the Store December 10 Global Cuisine – Let’s Roll With Sushi audrey bernstein

6–8pm

December 22 Around the World – Christmas Dinner 6–8pm

December 31 Après Ski – Cheese & Chocolate Fondue 12–2pm

5275 Main Street Waitsfield (802) 496-4465 www.kitchenatthestore.com www.bestofcentralvt.com

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WINTER 2016/2017 ARTS & ENTERTAINMENT CALENDAR

Other Noteworthy Events

Night

triple crown unconventional competition March 11 capital city concerts, Night

December 10 22nd Annual BrewFest

7:30pm, Unitarian Church of Montpelier

Smuggler’s Notch, www.smuggs.com

December 6 Wine Dinner: Bubbly!

December 17 Tree Lighting Ceremony and Ice Skating with Nancy Kerrigan

arts & entertainment sponsored by ladder one

Cork Wine Bar & Market, Stowe, www.corkvt.com

Stowe, www.stowe.com

December 31 New Year’s Eve Party Cork Wine Bar & Market, Stowe, www.corkvt.com

December 31 New Year’s Eve 5K Montpelier, www.cvrunners.org

December 31 New Year’s Eve Ice Bar Trapp Family Lodge, Stowe, www.trappfamily.com

January 14 Fireworks and Nighttime Rail Jam Stowe, www.stowe.com

January 14–28 Stowe Winter Carnival Stowe, www.stowewintercarnival.com

January 20–22 Smuggs Ice Bash Smugglers’ Notch, www.smuggsicebash.com

best of central Vermont | winter 2016/2017

Montpelier, www.montpelieralive.org

February 14 Saint Valentine’s Day Kissing Special Mad River Glen, www.madriverglen.com

February 23 Family Fun Winter Carnival Smuggler’s Notch, www.smuggs.com

February 24 Native Bee Conservation in Vermont and Beyond Unitarian Church of Montpelier, www.northbranchnaturecenter.org

February 26 Stowe Derby Stowe, www.stowe.com

February 28 Fat Tuesday Party Sugarbush, www.sugarbush.com

March 2 Kids’ Cooking Class Sugarbush, www.sugarbush.com

January 21 NICA Ice Carving Festival

March 11 Triple Crown Unconventional Competition

Stowe, www.stowe.com

Mad River Glen, www.madriverglen.com

January 28 Mountain Dew Vertical Challenge

March 18 Sugaring Time Festival

Sugarbush, www.sugarbush.com 78

January 31 New Year’s Eve Fireworks

Sugarbush, www.sugarbush.com

best of

Central Vermont

Advertisers Index

For more information about print and online advertising opportunities, contact John or Robin Gales at (802) 295-5295 or email coffeetablepublishing@comcast.net.

1824 House................................................................................25

Ecco Clothes............................................................................. 69

Peregrine Construction........................................................... 17

2 Loco Guys...............................................................................75

Farmhouse Tap and Grill.........................................................75

Petra Cliffs................................................................................. 49

alla vita........................................................................................63

Fresh Tracks Winery................................................................63

Rachel Kling Psychologist.......................................................37

Artisans’ Gallery....................................................................... 31

Fringe Salon................................................................................55

Artisans Hand.......................................................................... 49

Granite Financial Group......................................................... 47

Red Hen Bakery and Café.......................................................75

Barre Group Page....................................................................... 11

Guild Tavern...............................................................................75

Beltrami Studios........................................................................55

Hickok and Boardman Real Estate.......................................27

Bouchard Pierce Candlelight................................................ 65

J Morgan’s Steakhouse...........................................................74

Rodd Roofing............................................................................. 10 Sarducci’s Restaurant and Bar.......................................... 9, 75 Smugglers’ Notch Resort........................................................ 71

Bourne’s Fuels..............................................Inside Back Cover

Jay Peak.......................................................................................23

Stowe Aviation/Tradewind Aviation................................... 13

Burlington Marble and Granite............................................. 15

Ladder One........................................................................ 49, 78

Stowe Group Page....................................................................59

CW Print + Design...................................................................57

Liebling.......................................................................................... 5

Stowe Red Barn Realty............................................................37

Cactus Café...............................................................................75

MD Cosmetics............................................................................ 7

Sundara Spa.............................................................................. 29

Central Vermont Medical Center.........................................57

Mad River Woolery.................................................................. 51

The Automaster.......................................................................... 2

Clear Choice Medical............................................................. 43

Mayo Health Center................................................................ 41

The Carriage Shed....................................................................27

Cody Chevrolet........................................................................ 79

McKernon Group........................................................................6

Coldwell Banker/Classic Homes......... Outside Back Cover

MidState Dodge..........................................................................8

The Cushman Design Group................................................ 29

Corner Burger............................................................................75

Miles Building...........................................................................32

Cornerstone Pub.......................................................................75

Mirror Mirror............................................................................... 3

Cornerstone Restaurant Group............................................. 19

Montpelier Orthodontics...................................................... 43

Culligan Water Systems......................................................... 21

Morse Farm ............................................................................. 69

Vermont Electronics............................................................... 65

Nelson’s Ace Hardware.......................................................... 41

Walker Contemporary Studio..................................................1

Delair’s Carpet and Flooring..................................................73

The Fitting Curve........................................ Inside Front Cover The Store................................................................................... 65 Vermont Bed Store/Wendell’s Furniture..............................4

Dreamlove Photography.........................................................57

Noyle Johnson Insurance....................................................... 16

Wake Robin............................................................................... 47

East Warren Community Market.........................................25

Peace Pups Dogsledding........................................................ 16

Windows and Doors by Brownell......................................... 51

www.bestofcentralvt.com

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l a s t gl a n ce

In the depth of winter I finally learned that there was in me an invincible summer. — Albert Camus

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best of central Vermont | winter 2016/2017

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