Pond Mountain Inn

A Vermont Bed and Breakfast Complete with Dramatic Mountain Views


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The Best Italian Farm-to-Table Fine Dining Experience

The Absolute Best Italian Farm-to-Table Fine Dining Experience within 250 miles is found at Dancing Ewe Farm in Granville, New York! And, I’d still be hard-pressed to find something comparable in New York City, Boston or Montreal. Mario Batali take note Jody Somers is here! We dined al fresco last Saturday night under a sprawling white canopy evoking timeless style that comfortably sheltered guests and their apéritifs from the late afternoon sun. Expansive sheep pastures, cool breeze and distance rolling hills is the perfect backdrop.

The menu changes frequently, but the Tuscan culinary precision and attention to detail never waver. An exquisite perfectly timed four-course meal from one outstanding course to the next; we were served cured-meats and sheep milk cheese to fresh green pea risotto followed by a pork tenderloin that we’re still talking about—desert was fresh homemade vanilla ice cream with perfectly ripened fresh berries. These words, nor my photos cannot compare to the extraordinary experience we had Saturday night. And, the Italian wine selection is second to none!!

Stylish and sophisticated with an upstate rustic elegance Jody delivers refined traditional flavors and recipes that have us coming back in August and again with Pond Mountain Inn guests in October.

 

 

 

 


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Breakfast Al Fresco at Pond Mountain Inn

Will you join us for breakfast outside at Pond Mountain Inn?  At day break, organic breakfasts are served al fresco under our traditional rough-sawn timber framed pergola overlooking pastural gardens and lush undisturbed mountains… Today, we served… Farm-Fresh Poached Eggs, Avocado Rose, Ice House Farm Chèvre, our 21-Hour No-Knead Homemade Bread with Ploughgate Creamery Cultured Butter and finished with a drizzling of Dancing Ewe Farm Olive Oil… even the King Arthur Flour comes from Vermont! In-Season, we’ll locally pick the strawberries and blueberries.

https://www.pondmountaininn.com/

 

 

 

 


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Enjoy Farm To Table Breakfast At Pond Mountain Inn

We strive to serve Farm To Table meals at Pond Mountain Inn and Wells, Vermont has plenty to offer us. Begin a beautiful day with a delicious Morning Yogurt Parfait – yogurt, granola and fruit are layered in a parfait glass. We only use fresh Blueberries, Raspberries and Blackberries, organic granola and plain organic yogurt with a hint of dark maple syrup. This is delicious for breakfast, snack, even for a dessert!

If you’re still yearning for more fresh fruit, our signature fresh fruit chalice includes all the berries found in our parfait and, Jersey peaches, local cantaloupe, pineapple and a mint leaf from our garden just for color! This was today’s menu – tomorrow, we’re serving fresh buttermilk Blueberry pancakes with our own garden rhubarb & Strawberry compote, maple syrup with Brown Boar Farm bacon.


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Morning Yogurt Parfait at Pond Mountain Inn

BreakfastMorning Fruit

Begin another beautiful day at Pond Mountain Inn with a delicious Morning Yogurt Parfait – yogurt, granola and fruit are layered in a parfait glass. We only use fresh Blueberries, Raspberries and Blackberries, organic granola and plain organic yogurt with a hint of dark maple syrup. This is delicious for breakfast, snack, even for a dessert! It looks great in a glass, but can also be made in a bowl. Use your favorite fruit, or whatever is in season.

If you’re still yearning for more fresh fruit, our signature fresh fruit chalice includes all the berries found in our parfait and, Jersey peaches, local cantaloupe, pineapple and a mint leaf from our garden just for color!

See delicious recipes from your host Kay!

 


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Vermont Wagyu Ribeye Steak Tasting at Spring Rock Farm

It was 11 in the morning — a bright blue-sky winter day with a schedule packed with unknowing opportunities. How would we know today would become another life-bettering day? A sub-two- hour drive took us along picturesque rivers, open fields, through historic villages to our much-anticipated destination.

Our private farm tour and tasting  at Spring Rock Farm soon gave way to understanding and respect – Vermont Wagyu adheres to classifications and hierarchies as their way of defining excellence. In a large 18th-century Vermont working kitchen we were served two extraordinary cuts of Wagyu beef – both ribeye steaks, one full-blood, the other a crossbreed.

Seasoned modestly with salt & pepper, and grilled to perfection we all slowly savored steaks so delicious that each could easily exceed $150 at a New York City restaurant. We sliced through each piece of Wagyu with less effort than it takes to cut a wedge of soft Camembert. Without getting into the chemistry of beef flavor, it’s nearly impossible to describe the tenderness, slight chew and juiciness of what now has become the best steak we’ve ever tasted. Each steak had consistent well-developed marbling throughout, with an interesting outer-layer of savory fat that most certainly contributed to the overall unique flavor composition. Thank you, Sheila for an incredible experience that we’ll never forget!

A few days later we had another Wagyu steak tasting… the photo above is a full-blood Wagyu Flatiron Steak served bleu or “extra rare” – Also Indescribably Delicious!

Join us for our next private farm tour and tasting in March!

 

Let Us Plan Your Next Adventure! Choose from seven Inspiring Day Trips & Unique Itineraries in our surrounding area!

    


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A Secret Ingredient That Makes This Avocado Toast A Delicacy

This isn’t guacamole, nor is it spicy… it’s breakfast simplicity beginning with a fresh ripe avocado, a few cherry tomatoes, salt & pepper, and drizzled small batch Italian olive oil on a Vermont English Muffin. Our olive oil comes from Dancing Ewe Farm just up the road from Pond Mountain Inn.

Fairly ordinary thus far…. one small addition that makes all the difference in the world – truffle salt! Truffle salt transforms this otherwise ordinary Avocado Toast breakfast dish into a delicacy. Wildly delicious and healthy, and it’s been almost six hours since breakfast and I’m only now feeling a touch hungry – I just may make it to dinner!

 

Visit our website and learn more about our bed and breakfast – Pond Mountain Inn


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Breakfast At Pond Mountain Inn – Kay’s Delicious Airy Egg Souffle

There’s always something elegant and sophisticated when serving an egg soufflé – and maybe a little exciting with a touch of royalty. Using farm fresh eggs and bacon for this breakfast, we also strive to serve farm to table fresh food for all our meals. Kay is continually looking for new and innovative creations for our menu. A few of our guests watched the process before indulging in this delicious airy delight that envelops your senses…

See more Recipes from Kay!


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Dancing Ewe Farm Restaurant Offers The Finest Farm to Table Dining Experience

Before dining at Dancing Ewe Farm Saturday night Karen & Jim hosted ten of us at their incredible “tiny house” just over the mountain. A small cocktail party before the main event

Dining at “the farm” began as forty or so guests gathered… Prosecco served on arrival as we selected our wine for the evening. Then came the farm tour – a fascinating look at the complexities of how food arrives to the table.

Fresh Baked Bread

The Cheese House

This was the other table… Notice the Steinway piano at the end of the table; just delivered from New York City for a one hour private concert the next day by a famous American singer and multi-instrumentalist… Jon Batiste, bandleader for the Late Night Show with Stephen Colbert.

Antipasto Includes Dancing Ewe Cheeses, Salumi and Market Products

Malloreddus Shaped pasta served with Dancing Ewe’s Ricotta and Pancetta

Pollo in Bianco Con Olive Chicken in White Wine Sauce Made with Dancing Ewe Olive Oil

Mousse di Ricotta con Fragole Dancing Ewe Ricotta Mousse Topped with Fresh Strawberries

Owners Luisa & Jody Somers continue to deliver the finest dining experience in the area and beyond, combining Italian tradition that delivered old-fashioned flavor with a clear sense of purpose – the food and the evening was simply outstanding! We’re already organizing a larger group for July! Our friends, neighbors and Pond Mountain Inn thank you for an extraordinary evening and an experience we’ll be talking about for some time!

 

 


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A Somewhat Typical Day at Pond Mountain Inn

Pig Sign

Kay and I picked up Karen on the way to her friend’s house where we gathered our dinner vegetables – beautiful green beans, a few varieties squash and some unbelievable kale. Shortly afterwards, we stopped by Brown Boar Farm and grabbed five pounds of pork – bacon, tenderloin and ham steak. Their pigs run around the 106 acre farm dating back to the 1770s; then to a very small farm where we buy our eggs (see my last blog from a few days ago). We completed our outing with a moderate purchase of fruits and vegetables from the local farm stand just over the border in New York. In the midst of all this we made another stop that I cannot discuss, but what I can say is that any business person would be quite impressed (details may follow).

We’re back at Pond Mountain Inn now – Kay is using the kale to make soup for the week, an early start to the fall and winter seasons. Dinner preparations are not terribly far behind – pork tenderloin on the grill, morning harvested vegetables, generously buttered mashed sweet potatoes with a hint of salt and pepper… and for an appetizer, fresh mahogany clams from the north shore with two very proper Hendrick’s gin and tonics in-hand as we sit comfortably in Missy’s Adirondack chairs over-looking Northeast Mountain – I hope there’s a slight chill in the air tonight.

 


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Pond Mountain Inn Bed and Breakfast Farm To Table Free-Range Eggs

We provide our guests with fresh, high-quality ingredients while purchasing from local farmers and suppliers. Our philosophy is to buy locally where possible, it’s more expensive in many cases, but we know where our food originates, how the animals are fed, how the animals are treated, which is reflected in the quality and the taste of the food we serve for breakfast and dinner. It’s not only good for our local economy; it reduces the environmental impact and is becoming an integral part of the distinctive character of our inn.

Our eggs come from these chickens, and they run around all day! Our eggs cannot be classified as organic; however they eat organic feed and don’t receive vaccines or antibiotics. Free-range eggs are laid from hens that have the opportunity to go outside. Smaller farms may keep birds outside under a canopy area. They may travel in and out of a barn at free will or spend some portion of their day roaming outdoors. These chickens are out-and-about all day enjoying the fresh air and sunshine!

Our belief and expectation is that although we’re benefiting from inexpensive energy costs it is unlikely to continue. As the price of energy rises food prices will rise commensurately at which point we’ll be forced then to reevaluate our food systems and place more emphasis on energy efficient agricultural methods, like smaller-scale organic agriculture, and on local production wherever possible. We hope by the time this occurs we’ll have our local food network firmly in place.

Today, our local Vermont food purchases include meat, pork, poultry, milk, artisan cheeses, eggs, maple syrup (of course), jams and local summer produce. Still though, this only represents less than 50% of our overall food purchases.

Our goal is to be 100% farm-to-table with a twenty mile food purchase radius. It’s difficult to determine when this can be achieved, but soon we will begin posting a list of all our local food purchases and where each originates.

 

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