October 24, 2015

Double Rib Lamb Chop

Double Rib Lamb Chop, Cassoulet of Yoder Farm Summer Beans, Bone Marrow Jus As chefs we try to buy, cook, and use as many local products as possible.  Yoder Farms is a local family run farm in Danby, Vermont which produces grains like popcorn and dry beans, as well as fruit, chickens, and some vegetables.  […]

October 4, 2015

You say tomato… I say tomato…

The last of our tomatoes are off the vines today.  Fall is in the air.  The first fires are lit in our Tavern and Living Room at the Inn.  And I’m grilling the last of our zucchini and summer squash. I’m making a very simple homage to summer salsa.  “Grilled Garden Vegetable and Fresh Garden […]

September 20, 2015

Omelettes 101

So with this blog post I am going to talk about how to make an omelette from start to finish. I never knew how to make a great omelette until I started working at The Dorset Inn and Barrows House.  There are some wonderful chefs at both properties who helped teach me the proper techniques.  I would especially […]

September 20, 2015

The Right Way to Start Your Day!

Even Chefs get days off every once in a while!  As always, the lake is a great place to relax on a day off or even after cooking all morning — and nothing is better in the morning than Blueberry Mascarpone Stuffed French Toast with Fresh Fruit!  The Dorset Inn serves breakfast every morning so […]

September 2, 2015

Labor Day Weekend in Manchester

Labor Day weekend usually means the end of summer and the fast approach of fall and foliage season.  This year we seem to be in for an Indian summer!  The weather is forecasting high temperatures and sunny days all the way through mid September…no complaints here!  So, while you’re enjoying the gift of sunshine this […]

August 23, 2015

Basic Caramel Sauce

      4 Cups of sugar 1/2 Cup of water 1/4 Cup corn syrup 3 Cups heavy cream Check out our Facebook for a full “How-To” video for Caramel Sauce! https://www.facebook.com/experiencebarrows

August 22, 2015

On the Road to Jamaica

Last weekend Barrows House traveled to Jamaica, VT to plan and cater Diana and Fritz’s wedding weekend. It was a lot of work over the last few months, but with such a beautiful venue and talented staff, we pulled off two gorgeous events. Here are a few pictures showing the progression from ideas to finale! […]

August 6, 2015

We’re into it.

We’re into it. Whether it be foraging it from the forest, raising it in our backyard, growing it in our garden, or catching it from our ponds, lakes and rivers. The Culinary staff at The Dorset Inn and Barrows House is into it.

May 21, 2015

Bolognese a la Zellars

    Bolognese Sauce is a fancy way of saying a meat sauce served over pasta.  In Bolognese a la Zellars we’ve taken the art of Bolognese Sauce to a new, local, fresh level.  By using Chef Mark Downey’s housemade sweet italian sausage and locally sourced Boyden Farms Beef we are able to elevate both […]

April 13, 2015

Signs of Spring

    Is there anything more hopeful than the prospect of spring? We look forward to the blooms, the warmth of the sun and the shedding of our layers. In Vermont, we endured almost 6 months of a brutal winter and bone chilling temperatures. Its no wonder we jump at the first signs of spring. […]