Author Archives: pitcher_admin
06/10/2015 2:09 pm
Comments Off on The Masonic Temple: Recipe 
If you’ve had Mason for a server in 275 Main, it’s more than likely that you’ve tried his signature cocktail, The Masonic Temple. Combining English Gin, Grapefruit Juice, Lime, and Cointreau, this is the perfect beverage for Wednesday around 5:30 pm.
Recipe:
1 1/2 oz Bombay Dry Gin
3/4 oz Cointreau
1/2 oz fresh lime juice
Fresh Grapefruit Juice
Fill Old Fashion glass with ice, combine first four ingredients, top off with grapefruit juice. Shake in a cocktail shaker until metal begins to frost. Cost rim with sugar, pour in cocktail, and garnish with a lime.
06/08/2015 2:55 pm
Comments Off on A Note on Summer from Ari 
The Sweetest Season- It’s here! It’s finally here!
While it is certainly true that those of us who live in Vermont love the variety of seasons, there is no denying that, all through the long winters, we fantasize about summer. Farmer’s markets, taking a dip in our favorite swimming holes, puttering in the garden, meals outside, fresh produce from local farms, hikes in the woods, bike rides…the list of attractive options goes on and on.
Though summer weather in Vermont is relatively cool and sweet, there is a certain languor that sets in; a peacefulness and tranquility. Each breath we take carries with it the perfume of life in the country; wild flowers, freshly cut hay, clean mountain air. Each exhale is deep and complete, a full, relaxing breath out. Ah.
I cannot think of a better time to visit The Pitcher Inn. It’s a short trip to get here but you’ll feel a million miles away. We look forward to welcoming you back for some deep breathing exercises this summer!
Ari
05/08/2015 10:19 am
Comments Off on A Spring Recipe from Chef Sue Schickler 
As any Vermonter knows, the true arrival of spring can often be marked by the appearance of Ramps on the forest floor. A species of wild onion, Ramps are (sorry) rampant in our neck of the woods in the spring time…
To Drink: When considering a wine pairing for this appetizer it is important to consider not just the pungent nature of the Ramps but also the smoky elements from the grilling, the spice of the Harissa and the fattiness of the egg yolk. This is a perfect place for one of my favorite wines, the 2013 Domaine du Bagnol Cassis Blanc. A blend of Marsanne, Clairette Blanc and Ugni Blanc grapes, the wine gets some fullness on the palate from the Marsanne that is balanced by the acidity of the Clairette and Ugni Blanc and finishes with the faintest hint of salinity.
Grilled Ramp Bruschetta (for four)
4 sliced country bread
6 Tbs extra virgin olive oil
1 clove garlic, sliced in half
1 bunch ramps
½ lemon
6 Tbs crème fraîche
2-4 tsp harissa (to taste)
kosher salt (to taste)
4 sunny side up eggs
Brush the bread on both sides with olive oil. Grill on both sides long enough to get nice grill marks without fully hardening the bread. Rub the bread with the cut side of the garlic clove.
Toss the cleaned ramps with a little olive oil and salt to taste. Grill until the bulbs are fairly tender. Transfer to a plate and squeeze over a little lemon juice.
Combine the crème fraîche with harissa and salt to taste. Spread each toast with the crème fraîche mixture, top with a few ramps and a fried egg.
03/20/2013 9:35 pm
Comments Off on It’s all downhill and chill in Warren, Vt. This disarmingly quaint town is almost too picture-perfect. “My teeth hurt, it’s so sweet,” one of our out-of-town guests joked as we crossed the covered bridge into the historic center. The blink-and-you’ll-miss-it 19th-century village is home to the stately Pitcher Inn, a classy general store, the meandering Mad River, and a cluster of perfectly maintained homes.
Read More
