Red Clover Inn & Restaurant’s monthly wine dinners take guests on a trip
to different parts of the world without ever leaving Vermont.
Contributed by: BnBFinder
Imagine descending the snow-capped mountains of Italy, transcending the hills of Lombardy through the sweeping expanse of Tuscany and the winding valleys of Umbria – all for $80. At the Red Clover Inn & Restaurant, you can savor the cuisine of selected regions of the world while leaving your passport at home.
With its majestic Green Mountains setting in the heart of the Killington Valley and an acclaimed on-site restaurant and bar, it’s no wonder that Red Clover Inn & Restaurant is one of Vermont’s premier destinations for foodies, outdoorsmen and city-skippers alike. Nestled alongside Pico Mountain, the inn offers a slice of Vermont’s most coveted scenic countryside. It is perfect for enjoying a Killington ski vacation in the winter, a long leaf peeping weekend in autumn or a summer hiking trip. Whatever your getaway might entail, the door at Red Clover Inn is always open.
Dating back to 1849 with the Ripley family, Red Clover Inn has transformed from a rambling farmhouse with a dairy barn and carriage house into one of the most sophisticated and stylish accommodations in Vermont. Although its name implies otherwise, the buildings on the property feature a canary exterior that can be easily seen about a half-mile off Vermont’s Route 4.
In 2009, the Tyler family purchased Red Clover Inn but was no stranger to the area with its kid-friendly Tyler Place Family Resort in Highgate Springs, Vt. After a yearlong renovation, all 14 rooms in the inn were updated and named after members of the Ripley family. No stone was left unrepaired, from the dairy barn to the carriage house; even the century-old apple tree out back was preserved, which has been standing there for 100 years.
Rich in history and accolades, Red Clover Inn is known for its personalized hospitality, stylish accommodations and an unmatched fine dining experience. Featuring a menu filled with locally sourced cuisine, all of Red Clover Inn’s dishes are handcrafted with artistry by Chef Jake Hurm and complemented with seasonal cocktails, local brews and small-batch spirits.
Red Clover Inn’s welcoming mixologists, hearthside dining and intimate tavern offer the perfect atmosphere to enjoy a glass of wine or craft beer paired with flavorsome fare. Like Vermont weather, Red Clover Inn’s menu is seasonal. In the spring, for example, you might sample North Atlantic salmon from the Faroe Islands with crispy skin, parsnip purée, roasted spaghetti squash, glazed baby carrots and a puttanesca relish.
Diners may choose to finish off their adventure with one of Red Clover Inn’s sumptuous desserts like the white chocolate mousse with orange blossom, sugared pistachio and blood orange zest or a house-made sorbet of the day. The inn takes its culinary vision to the next level by combining an expertly curated menu with its award-winning wine list.
Each month, the inn offers a curated five-course prix fixe wine dinner with a uniquely paired menu that celebrates the seasons. Fresh Vermont ingredients are used to delight customers with cuisines from different parts of the world, including New Zealand and Chile. Dishes are served on community tables and tailored around wines from the region.
Red Clover Inn mixes up its wine dinner the second week of September when it features craft beer and barbecue to celebrate summer’s end. Throughout the year, diners can sample white wine, craft beer and robust blends like Old America, Bavaria and Bordeaux to keep warm in the chillier months.
How are the wines chosen? The process starts with a visit from the inn’s three wine distributors: Calmont Beverage, Farrell Distributing, and Vermont Wine Merchants. Hurm and Wine & Beverage Director Thomas Meek taste an average of seven to nine different reds and whites, learning the details of each wine, information about the origin winery and the varietals.
Hurm then chooses five wines each month, balancing the body of the wine, its mouth-feel, characteristics, and price. He then revisits the wine and creates accompanying dishes, using local ingredients whenever possible to complete the month’s symphony – five courses of perfect harmony.
Red Clover Inn’s “Pigs & Pinot” menu start with a spinach salad topped with Vermont chevre and bacon vinaigrette followed by Bangs Island mussels served in a roasted tomato sauce with peppers, chorizo, crostini. Next up is prosciutto pasta with house made fettuccine, asparagus, a poached egg and aged Parmesan. A pork and sauerkraut dish with parsnip puree, pickled red cabbage, crispy shallot and apple chutney follows.
A homemade flan baked with cheddar-infused custard and topped with candied pancetta completes the menu. Through the five-course procession, diners will sample Pinot Grigio from Venezia, Pinot Noir from France and Pinot Blanc from Austria.
When the Tyler Family bought the inn eight years ago, they knew that wine needed to be an integral part of Red Clover Inn’s culture. Red Clover Inn’s roots are firmly planted in New England, but the family wanted to offer guests the chance to wander around the world through tastings from the inn’s ample wine cellar.
Red Clover Inn has about 245 menu selections and a wine inventory of 1,660 bottles in its wine cellar, offering a glass or a bottle for every budget. For several years now, the inn has won the Wine Spectator Award of Excellence for its wine list, featuring “a well-chosen assortment of quality producers along with a thematic match to the menu in both price and style.”
Red Clover Inn’s Wine Dinner Weekend Getaway Package includes 20 percent off a two-night stay for two and two tickets to the Wine Dinner. There’s nothing like sophisticated accommodations just a short stroll away to complete your Wine Dinner experience. Pack your weekend bag and head on over to the Red Clover Inn for a culinary adventure that may lead you to France, Italy or Spain. Whatever your destination, enjoy the journey at Red Clover Inn.