The Foodie Blog: Fresh and Local

Words by Jason Palmer, Mount Snow Food and Beverage Director

Mount Snow’s food and beverage options continue to progress to the next level of fresh and delicious thanks to Jason’s passion and interest in everything we eat and drink.  He is a certified beer nerd, food connoisseur and wine aficionado whose love for what he does is reflected in what finds its way to your plate and glass here at the resort.  We will be featuring blogs written by Jason throughout the year so this is where you’ll find the inside information on where his culinary mind has been and is going to be.  Please enjoy and we look forward to having you over for a meal in the near future.  Bon appetit!

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Despite my love of snow, I also love summer… And it’s not just the long, warm, sun filled days or my adoration of my back yard grill — what I really love about this time of year is the fresh local produce.  Every week I get sell sheets from our purveyors and one of my favorite things to do is check what new, exciting fruits and vegetables are in season.  Pea shoots, lemon balm, garlic scapes, green strawberries, baby white turnips, red frilly mustard greens, breakfast radish…  And the list goes on and on, marking the months passing with the coming and going of fresh.

And what to do with this cornucopia of exotica?   You are only limited by your imagination.  Recently we hosted our first beer pairing dinner at Fairways Restaurant at Mount Snow Golf Club.  One of the best times I’ve had here this summer was when Executive Chef Michael Giorgio and I sat down for lunch to put the menu together – brain storming the dinner with the plethora of fresh produce, meat and cheese options we had at our disposal was … not a stretch to say … exhilarating.

The dinner was awesome!  Check it out, a couple dishes we offered were:

Long Trail Maple Maibock braised local pork belly with parsnip pureé, Boucher blue fritter, and pickled green strawberries

Long Trail Maple Maibock braised local pork belly with parsnip pureé, Boucher blue fritter, and pickled green strawberries

 Or…

Seared East Coast halibut, salsa fresca, smokey creamed corn, crisp lemon balm Johnny cakes

Seared East Coast halibut, salsa fresca, smokey creamed corn, crisp lemon balm Johnny cakes

Yum.

If you weren’t able to make the first dinner don’t worry, we are hosting three more which will occur on the last Friday of the next three months (July 26, August 30 and September 27).  Next we will be featuring Founders Brewing.  The format will be the same, a four course fixed price menu (a deal at $35 per person) with a beer pairing at each course.  If you’re not familiar with Founders you NEED to be!  Founders is consistently producing some of the best beers in the world.  If you’re like me and love a good IPA then you have to try Founders Centennial – dry hopping is key to any good IPA’s success – and the citrusy hop profile in this beer is killer; perfectly balanced against its sweetness.    The first dinner sold out, so make your reservations now (Call 802.464.4254 and press 4).

Good Eats!

Jason

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