Les Trois Petit Cochons

The Three Little Pigs…

That’s Our Pig…

And, That’s His Mom…

That’s French for “three little pigs”. We just picked them up last week—our pig is the one with spots. They’re just about a month old, and they couldn’t be happier. Their lineage is impressive—Large Black, Tamworth and Gloucestershire Old Spots (GOS). While each breed has a distinct flavor profile, the Gloucestershire Old Spots is a historic pig breed known for its distinctive white coat with black spots, and is a British Royal Family favorite for their tables, and our table too. Last year’s pig is absolutely delicious—our guests recently said, “This is the best bacon we’ve ever had!” Our breakfast menu may be one of the best in New England!

In the summer months at Pond Mountain Inn, our legendary gourmet farm-to-table breakfasts are served al fresco at the Main House terrace under the rough-sawn timber frame pergola surrounded by perennial gardens, early sheep pastures and lush undisturbed distant mountain views. “It’s just magical here, and one of the prettiest outside dining spots in Vermont!”

 

Incredible Breakfast Diversity

The morning begins with fresh seasonal fruit— an assortment of five types of melon and berries. “Elegant, Local and Delicious.” is how our guests describe the morning’s first course.  From exotic fruit, Asian mangos, to locally grown berries, fall apples from Champlain Orchards, to the best and freshest melon found in surrounding markets. We serve mostly local, organic fruit provided by family farmers…

Fresh Georgia Peaches—Local Blackberries and Blueberries, and that’s our mint leaf…

Raspberries and Blackberries from Champlain Orchards.

Philippine Mango or the Manila Mango are the Sweetest Variety.

Sometimes, it’s just about the morning view… and, those are Rainier cherries.

In late-spring, summer, and early fall, our legendary gourmet farm-to-table breakfasts are served al fresco surrounded by perennial gardens, early sheep pastures and lush undisturbed distant mountain views, “It’s just magical here, and one of the prettiest outside dining spots in Vermont!”

See Our Complete Breakfast Menu

 

Vegetarian Breakfast Eggs Benedict Florentine at Pond Mountain Inn

Our farm-to-table Eggs Benedict Florentine served this morning al fresco combine the culinary skills of creating the perfect poached egg, homemade tangy hollandaise sauce, sautéed spinach and garlic with a thinly sliced homegrown tomato on a toasted Vermont English muffin. This is a guest favorite whether vegetarian or not.

Many consider Eggs Benedict Florentine a somewhat simple adaptation of eggs Benedict, the dish is thought to have originated with Catherine de Medici, the Florence-born wife to France’s King Henry II. Legend has it the young queen was particularly fond of spinach… And, most agree that Eggs Benedict originate from New York City—now, its precise origins become a little murky. Delmonico’s, in Manhattan say it was created in their kitchen in 1860, and another account has a hungover retired Wall Street banker wondering into the Waldorf Hotel looking for a “hangover cure” and ordered what has now become the traditional ingredients of the classic Eggs Benedict.

What makes our Eggs Benedict Florentine, and our Eggs Benedict so delicious is that we only use all local ingredients—our eggs come directly from the farm, and sometimes within a few hours of being laid. Generally, chickens lay their eggs either in the early morning or mid-morning, usually within six hours of sunrise, but sometimes there are already eggs in the nesting boxes when our neighbor opens up the coop. Occasionally, we have duck eggs, for those looking for something distinctive.

See Our Complete Breakfast Menu

 

Stunning Vermont October Foliage

Hello Everyone From Pond Mountain Inn!

Uncertain times need stimulating ideas. This summer and early fall, our guests have worked al fresco, others practiced outdoor yoga, one couple cooked 100% Vermont organic meals, another foraged for wild edibles, one forty-year-old guest designed her entire wellness program and helped us with ours! Three did our Adventure Wellness, and one dined on the fish they caught, and most everyone hiked over fifteen different trails. One couple is planning to work from home for six weeks at Pond Mountain Inn! The point is; everyone approached their time away from home much differently and were rewarded for thinking creatively.

The foliage is arriving 8-12 days early this year. Normally, peak foliage is around October 15 We’ll likely see the best fall colors late next week.

See the most amazing photographs in our October Newsletter, titled, Gorgeous Vermont Foliage: https://conta.cc/30usDeV

All our very best,

Kay & Glenn

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/