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The Weathertop Blog

For area events & inn specials, as well as posts on our favorite topics - food, wine & travel...

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Lisa Lang

Lisa Lang

Lisa is co-owner of Weathertop Mountain Inn. She is THE BOSS, and her titles include CEO, CFO and COO. Additionally, she manages the reservations desk, laundry facility, kitchen logistics and landscaping services...

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New Appy This Week!

Wanted to do something special with the nice batch of black beans we received in a recent Muddy Boots CSA basket. Found the inspiration on page 20 of Jacques' "Essential Pépin" - Black Bean & Pancetta Soup topped with bananas & cilantro. I'm sure you can find the full recipe online, but consider buying the book if you don't already have it. For cookbook junkies, it's a kitchen essential...

Black Beans from Muddy Boots CSABlack Bean Soup à la Pepin

The only change I made was to add some sweet & some hot peppers from our garden for extra "lift". Sweet, spicy, tangy & fragrant - reminiscent of traditional Puerto Rican cuisine. While Jacques doesn't mention it, I'm sure his wife's ethnicity influenced this dish. We like it so much, it will be on the menu at The Shameless Carnivore this week.

And what to enjoy while the black beans are cooking?

Refreshing Mojito

Why a mojito of course! If you want a good, traditional recipe go straight to the Bacardi website (they oughta know how to make it right...). Refreshing & not too sweet. I didn't fool around with the crushed ice thing - just used cubes. A quick trip to Old San Juan...


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Our Newest Local Supplier

Welcome Mountain Home Farm of Tunbridge, VT! I purchased some of their buttermilk on a recent trip to Mehuron's, and the product is awesome. This is TRUE buttermilk straight from the butter churn, and the milk comes from 100% grass-fed Guernsey cows. This product is the real deal and makes a wicked good panna cotta...

lemon panna cotta

Last night's batch was lemon-flavored. I have also made a strawberry panna cotta which was equally delicious. Now I can't decide which I like better.


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Waste Not...Want Not...

I try to use EVERYTHING that comes in our Muddy Boots CSA basket, every week. The latest challenge was carrot tops, which I had always thought looked nice, but were promptly cut off and tossed on the compost pile - WRONG...

Chef Ed Kenney of Town Restaurant, Honolulu, HI turns them into a wonderful pesto. Here is my "tweaked" version of his recipe:

  • Carrot Greens - 2 cups
  • Basil - ¼ cup (lime basil is even better if your CSA has it...)
  • Macadamia Nuts - ¼ cup
  • Parmigiano-Reggiano - ¼ cup
  • Garlic - 2-4 cloves (depends upon how much you like garlic...)
  • EVOO - as needed to texture

Put in a food processor and add the EVOO until a creamy texture develops. This pesto can last quite some time in the fridge in a sealed, glass container. I suppose it would freeze nicely, but I haven't tried that yet.

A word of caution - only attempt this pesto with fresh, young carrots straight from the farm. Generally, supermarket carrot greens will be old, tough & bitter.

Chef Kenney then completes the package with a great carrot recipe. Take the carrots that came with those greens and slice them in half. Mix with EVOO, sea salt & freshly cracked peppercorns and toss in a 350° F. oven for 10-20 minutes (depends upon the size of the carrots) until they start to develop a golden color. Remove from the oven, toss with a dollop of your freshly-made carrot top pesto and enjoy...

Carrot Top PestoRoasted Carrots With Carrot Top Pesto


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Walla Walla? Wow!

Call me a culinary infidel, but I had never heard of a Walla Walla onion until these beauties arrived in our weekly basket from Muddy Boots CSA. It's a sweet onion, similar to Vidalia & Maui, but these are even better because they're fresh and straight from the farm.

Just slice in half and top with sea salt, cracked peppercorns & a nice dollop of really good butter. I happened to use a cultured butter from Ploughgate Creamery that contained nasturtium flowers (also in our CSA basket...). Tent in foil and bake at 350° F. for one hour. The longer you bake, the creamier they get. Finish with a drizzle of balsamic vinegar.

Simple & delicious, these onions are great as a side dish or spread on good, crusty bread. They're the bomb-diggity!

Baked Walla Walla OnionBaked Walla Walla Onion


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Naughty Or Nice?

We recently had a guest who looked very familiar, but hadn't stayed with us before. Just yesterday, we received a nice letter from him which included his business card:

Business Card © W. A. Bizon, 2015


Perhaps it was the extra slice of bacon we gave him at breakfast? Now we just have to wait 5 months to see what it all means.


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Enhancing The Guest Experience

Of all the projects we've undertaken at Weathertop Mountain Inn lately, the one most likely to be noticed by our guests is the refrigerator upgrade in the guest rooms.

Now, guests have sufficient fridge capacity to hold 60 cans of Heady Topper, and the freezer is larger enough to hold 12 pints of Ben & Jerry's latest flavors, with room to spare for another dozen Cherry Garcia Pops! How's that for an upgrade?

But don't take our word for it. Come visit Weathertop Mountain Inn & The Mad River Valley this summer and prove it to yourself...


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Since The Snow Is Here...

Just a gentle reminder from your innkeepers...

Having you purchased your Mad Cards for Mad River Glen or your Quad Packs for Sugarbush? These are awesome opportunities for discounted lift tix not to be missed. Don't say we didn't warn you!


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Bacon Has Its Day!

Since Saturday was International Bacon Day, we decided to celebrate at Weathertop Mountain Inn by serving our favorite uncured, fruitwood-smoked bacon for breakfast BOTH days of the holiday weekend. We continued the celebration through evening dinner service by featuring our Berkshire pork chops with house-made bacon-maple jam.


For dessert, we served a dark-chocolate cake topped with a layer of marzipan and finished with a layer of dark-chocolate ganache. For guests who crave the combo of chocolate & bacon, we offered to add a few slices of our favorite bacon - hot, crispy & crumbly - on top of their chocolate cake. Why resist an urge? You can't enjoy dining to its fullest unless you have four feet in the trough!

Happy Labor Day and Bon Appetit!

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Detour Reminder

For those planning to visit Weathertop Mountain Inn and the Mad River Valley from now until August 18 (ish...), a bridge south of Warren is closed for repairs. If you are coming from the south, we suggest that you head north on either Route 7 or Route 22A, then come east over App Gap on Route 17. VTrans has a posted detour on Route 100, but it is a LONG way around. If you MUST come up Route 100, there is an alternate back road detour - contact us for details. FYI, the bridge that is under construction has a walkway available to pedestrians and cyclists if you were planning to cycle in that direction.

Happy travels!

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Peak Lily Season?

Hard to believe we're only two months away from our most popular peak season...foliage...

But right now gardens are in full bloom, the weather is great, and The Vermont Festival Of The Arts is in full swing. What more reason could you possibly need to visit the Mad River Valley this summer? BTW, if ya really needed them, we could give ya plenty of good reasons!

Hope to see you excuses!

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This Weekend's Menu at The Shameless Carnivore

Check out this weekend's menu at The Shameless here...

This week we're introducing a new starch side dish - Bhutanese Red Rice. This heirloom rice is grown at over 8,000 feet and is irrigated by mineral-rich glacier runoff. It is a nutritional superstar, packed with potassium, magnesium, molybdenum & phosphorous. It is also high in fiber and complex carbs. The flavor is nutty & earthy, with a crunchy texture similar to wild rice. The brilliant red color, which looks great on a finished plate, is an added bonus.

Bon Appetit!

Bhutanese red rice packageBhutanese Red Rice Dish

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We Couldn't Have Said It Better

For years we've been trying to come up with catchy little phrases that best describe what we're all about at Weathertop Mountain Inn. Long-time guests Kelly & Cheryl just left a note for us in their room which probably says it better than anything we have ever written:

"The Inn is actually a gourmet restaurant with well-appointed rooms to sleep in between meals..."

We think that just about covers it all!

Thanks guys...see you at Stage Race???

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Countdown To Fest

Hard to believe it's already the middle of July, but that means we're only two weeks away from the start of the Vermont Festival Of The Arts, located right here in the Mad River Valley. If you haven't done so yet, it's time to start making your plans! The Festival goes on for the entire month of August and offers something for everyone. Click here to go to their website, which includes a complete calendar of events.

Better yet...we're in the middle of all the activity. So stop by and see us!

Wishing You All A Happy Fest!

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