Destination Community -- Recipes

Spring has arrived, which means the Paradise Point kitchens are “stalking up” on April’s Destination Dish ingredient: asparagus. Found in green, purple, and white varieties, asparagus is available year round, but are at their best during springtime. Chefs and growers alike are very fond of their ability to grow very quickly – up to 7 inches in one day!

Salmon with grilled asparagus, celery, carrots, snow peas, red pepper oil and yuzu glaze. A new Hamilton Park Hotel specialty, currently being served! Check out our delicious salmon recipe below.

For all of you with a sweet tooth and an appetite for adventure, check out Atwater on Gore Creek's new line up of tasting treats and savory sweets, all perfected paired with craft beer. Yes, that's right. We're taking indulgences to a whole new level and can do the same for your next event as well! We just received validation that we're on the right track.

I have an insurance incentive group arriving in a couple of weeks that really wanted to experience a truly unique Vermont dining experience. Together, we discussed our Farm to Table experience at Stowe Mountain Lodge where we bring in local cheese makers, farmers, and wine makers to be on hand to answer questions from attendees and talk about their products.  While Farm to Table is not uncommon these days, our groups have had a lot of fun getting to interact, share, and learn from our local food partners. It humanizes the plate and breaks down the distance between local producer and visiting consumer.