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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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Subscribe to this list via RSS Blog posts tagged in Shameless Carnivore News

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Enjoy A Vermont Gourmet Getaway

Vermont has such a great farm-to-table food culture that I'm not sure why it took us so long to come up with this getaway package...guess we're getting old...

If you've stayed with us before, you know how good the local produce can be. If not, our Vermont Gourmet Getaway can be your ticket to discovery. Essentially, it's a two-night getaway filled with all sorts of local delicacies. Click here to see the details.

With foliage season, and its many first-time visitors, just around the corner, it seemed like a good time to introduce this package.

Come for a visit and sample some of Vermont's finest offerings. We're also beginning to see some gold & red on the leaves...just sayin'...


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Change Is Good - Part Two

Last winter season, we prepared a lot of dinners from our Asian Culinary Odyssey and Specialties For Two menus. Not only did our guests enjoy the experience, but we had a really great time preparing these specialty meals. We got our mojo workin' so much that we've made the decision to only offer these options going forward.

So the old standard menu is gone, but it is replaced by a custom dining experience you'll find nowhere else. Yes, it requires you to plan ahead, giving us at least one day's advance notice, but when you see what we deliver with four hands, no additional staff & a small commercial kitchen, you'll understand why. We now offer these dining options year-round, Monday - Saturday (schedule varies on some major holiday weekends, please enquire).

Check out these links to our latest menu for Specialties For Two and some of our suggestions for Asian Culinary Odyssey.

Come for a visit & enjoy a memorable evening at the "re-invented" Shameless Carnivore...


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Change Is Good - Part One

Without getting into any tech details, we're just finishing up a major "behind the scenes" upgrade to our website. If at first glance you don't notice any difference, mission accomplished...we had no intention to change the look or feel.

But while we were at it, we decided to completely update the content. With only a few clicks, you can find answers to any questions you may have about Weathertop. Or you can spend as much time as you like and explore the latest shops, restaurants & events in and around The Mad River Valley. For repeat guests, or goal was to be a one-stop resource for planning your next Mad River Valley getaway, where you can always find something new & interesting to keep you coming back for more. For first timers, our goal was to provide enough reasons to choose The Mad River Valley over other Vermont destinations. We think the choice is pretty clear!

For repeat guests, the biggest change you will notice is our "re-invention" of The Shameless Carnivore, taking the evening dining experience to a new level. Details can be found on the website, but we'll also explain more in our Part Two post tomorrow.

Check out the new website & let us know what you think...


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Our Latest Asian Odyssey

Last night we served an Asian Culinary Odyssey for our guests, the Whites. We were given complete freedom to choose the menu with only one restriction - Laurie said no tofu. Fair enough...

This allowed us to mix & match countries & flavors, putting together some of our favorite dishes from Southeast Asia. The menu was as follows:

  • Soup: Vietnamese Tomato & Egg Drop
  • Salad: Indonesian Cucumber & Roasted Peanut
  • Main: Malaysian Beef Rendang
  • Main: Goan Squid & Spinach Curry
  • Main: Thai Cauliflower & Snake Bean Curry

Vietnamese Tomato & Egg Drop SoupIndonesian Cucumber & Roasted Peanut SaladGoan Squid & Spinach CurryMalaysian Beef RendangThai Cauliflower & Snake Bean CurryAsian Culinary Odyssey with The Whites



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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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Elk In The Kitchen!

Just received our first shipment of 24 BEAUTIFUL pounds of elk tenderloin from Vermont Heritage Elk, LLC, our newest supplier of locally-raised game, located in Fairfax, VT. They're so new, we can't even direct you to their website or FB page!

We've been anxiously awaiting their first slaughter, and this first shipment, since March.

Vermont Heritage Elk Tenderloin

Guess we'll just have to do a quality control check and fire some up on the grill tonight. Anybody care to join us?


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When Eyes Are Bigger Than Stomach

Got a great price on a Spanish cheese that I never had before, called Etxagarai, so I ordered some. It's a smoked, raw milk sheep cheese from the mountainous Basque Country of northern Spain. It is phenomenal. Problem is, the wheel weighed in at 7 pounds, soooooo...

I guess we're gonna be eating a lot of this stuff for a while!

Anybody wanna help???


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This Weekend's Menu At The Shameless Carnivore

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

Muddy Boots CSA is delivering an awesome variety of summer's freshest vegetables & herbs. Our salads, pestos & veggie sides are just about as colorful and flavorful as they can possibly be...

We're also anxiously awaiting an order of elk tenderloins from Blue Mountain Elk Farm in South Ryegate, VT. We had elk striploin from Blue Mountain on our menu during the winter. The quality & flavor were amazing. Can't wait for the arrival of this tenderloin shipment! If it is delivered on Saturday, as promised, it will DEFINITELY by added to our menu. Stay tuned...

Bon Appetit! 

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Burger-N-Brew Weekends Are Here!

While regular dinner service at The Shameless Carnivore has ended for this ski season, from now until our spring close we'll be offering Burger-N-Brew Weekends. Your choice of burger - beef, venison or salmon - will be freshly prepared & grilled to your liking and served with your choice of cheese, salad and chips. We'll also included a glass of local draft beer or a soft drink. A delectable selection of desserts and our complete beer & wine list are also available. Cost is as follows:

  • Beef Burger Platter (8 ounces) - $15
  • Venison Burger Platter (7 ounces) - $17
  • Salmon Burger Platter (6 ounces) - $16

We're offering this Burger-N-Brew Special on Friday and Saturday evenings. All you need to do is let us know in advance which night(s) you would like to dine with us and we'll keep the grill fired up from 5-9 PM.

What a nice complement to a great spring skiing season...


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Here's What's Cookin' New Year's Eve

For those of you ringing in the New Year at Weathertop Mountain Inn, click here to see our New Year's Eve menu at The Shameless Carnivore. Contact us if you have any questions or would like to reserve your table!

Don't worry about the can work them off in 2015 on the slopes of Mad River Glen & Sugarbush...


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We're Open For The Season!

Season's Greetings!

The Shameless Carnivore is now open for the winter season. Click here to see our menu for the current holiday week. Stay tuned, as we'll be posting our New Year's Eve menu shortly. If you can't wait, give us a call - we already know what we're cookin' up!

Enjoy the holidays and THINK SNOW!

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Wagyu At Weathertop!

Our first shipment of Wagyu beef arrived today - beautiful, whole flatirons! I just finished trimming them up into 8 oz. portions and plan to offer them as a menu special starting tomorrow evening, while the supply lasts. What's so special about Wagyu? Without going into too much detail (you can Google it yourself...), it's as close as you'll come to Kobe beef, without flying to Japan and taking out a second mortgage to cover dinner. It's the same breed of cow, just raised in Texas. Oh Texas, they don't feed the cows sake or give them daily massages (at least to my knowledge)...but the flavor profile is "reasonably" similar.

With such flavorful beef, we plan to honor it by keeping the preparation simple & seasonal. After a light dusting of smoked sea salt and freshly cracked peppercorns, we'll sear it on the BBQ, then serve it on a bed of heirloom tomatoes from our Gaylord Farm CSA basket. The finishing touch will be a toasted spice vinaigrette.

And what wine will we recommend? Give me the night to think about it - that will be the subject of our next blog. Tonight, we're having our "test" steaks with a Super Tuscan.

Bon Appetit!

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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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This Weekend's Menu at The Shameless Carnivore

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

We received a bumper crop of beautiful cucumbers in our CSA basket from Gaylord Farm, so we decided to add a chilled cucumber soup to our list of appetizers. A cool & creamy summer refresher, this soup includes house-made yogurt, mint & cilantro. We've also modified our main course pork offering. Now, it is a Dijon mustard-glazed Berkshire chop served with the house-made bacon-maple jam "invented" and described in last week's post.

Bon Appetit!

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New Menu Item at The Shameless Carnivore

Slow weekend at The Carnivore, since most guests were at weddings or visiting family. However, that gave us time to "play" in the kitchen, and Lisa came up with a keeper...bacon jam...

This wonderfully flavorful, artery-seizing reduction includes North Country Smokehouse uncured bacon, onion, garlic, dark-roasted coffee, cider vinegar, brown sugar & maple syrup. Here you see it simply presented on fresh slices of zucchini, which happened to be our initial taste test. Starting Monday, you will find it on our menu, topping a cumin-encrusted Berkshire pork chop. That should be even better!

Hope to see you at The Shameless Carnivore soon!

Bacon Jam

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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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This Weekend's Menu at The Shameless Carnivore

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

Considering the exceptional quality of fresh vegetables in this week's CSA basket, we'll be highlighting them with interesting side preps - stuffed Cousa squash, wilted baby Swiss chard, balsamic-glazed beets, etc.

Even a shameless carnivore can enjoy veggies!

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