2009

Feb 11

Ski Resorts Offer Delicious Vermont Farmhouse Chowder

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Vermont Farmhouse Chowder
This winter, six Vermont ski resorts (and more to come) are offering something really special on their menus: a hearty Farmhouse Chowder, featuring products locally grown by Vermont farmers. How it was conceived and developed is truly a fascinating story, but more importantly to all of you skiers, it is delicious!
We had the opportunity to taste it ourselves at the Statehouse cafeteria last week. The chowder has a really nice smoky taste and is truly the kind of hearty food all skiers want to have when they come into the lodge for lunch, after a few hours of skiing.
With this chowder, Sugarbush Executive Chef Gerry Nooney created something truly distinctive for Vermont. The soup is made with Peaslee’s Potatoes, Cold Hollow Apple Cider, Vermont Smoke and Cure sausage and of course, fresh Vermont cream, all local Vermont products. And it does have a very distinctive taste!
And at $6.50 for a bowl at Sugarbush, it costs the same as other prepared soups… but it’s Vermont-made and always fresh…never frozen!
In addition to Sugarbush, the Vermont Farmhouse Chowder is also available at Mount Snow, Bromley, Stratton, Stowe and Smugglers’ Notch Resort, and we’re being told that more ski resorts could join soon. And non-skiers will be happy to know that they can also buy it in a number of delis and local markets or make it at home (see recipe).
Finally… for those of you who are interested in the story of how it came about: it started with a simple idea of promoting local produce, similarly to the Vermont Ski Burger last year.
Chef Gerry Noonley worked hard to develop the recipe. Ski Vermont and the Vermont Agency of Agriculture worked together, along with some private businesses such as Cold Hollow Cider, Vermont Smoke and Cure, and Black River Produce (the distributor) to make it happen! “It is a remarkable example of what Vermont small community can achieve when working together” says Chef Gerry Noonley… Indeed… and the success is there to prove it: the chowder has already been produced in volumes that are twice the team’s initial expectations.

Note: The Vermont Ski Burger is available at Okemo Mountain, Stowe, Burke Mountain, Stratton and Mount Snow. It is made of Vermont-raised all-natural beef from Boyden Farm, and cheese from Cabot Creamery, with some “personalized touches” by the various ski resorts.
Ski Vermont Ale, made by Long Trail Brewery, is another Ski Vermont initiative that you can try at Stratton.

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