An Evening at Ledgewood Yurt

An Evening at Ledgewood Yurt


If you’re looking for a unique dining experience at Killington, the Ledgewood Yurt should be at the top of your list. Situated in the woods just off the Northbrook trail, the round structure built in the Mongolian style is heated with a wood stove and has seating for 30 guests. Skiers can stop in for lunch on weekends, and families can dine together on select dates in the season. The premier yurt experience is the Dinner Excursion, an evening that combines fresh-air adventure with a delicious five-course menu. Here’s how the night unfolds.


At 6:15, guests start arriving at the Fresh Café in the Snowshed Lodge, where they mingle and drink hot toddies. Outside, a snow-cat drawn sleigh is waiting to take them on the 15-20 minute ride uphill to the yurt. Staff members hand out blankets and everyone finds a seat in the open-air sleigh. On clear and cold nights, the stars shine brightly and you can see the lights of Killington’s groomers as they make their way up and down slopes on Skye Peak and Killington Peak. By 6:30, the sleigh is moving up the Snowshed learning slope and passengers are talking and laughing and watching for signs of wildlife.


Before long, the snowcat turns left toward the Northbrook area and takes a wooded trail towards the yurt. The yurt is studded with lights and emerges from the darkness, a cozy shelter from the cool night air. Inside, the lights are dim, the wood stove is radiating heat, and large tables are set up along the curved walls. Metal plates and chalices await the food and drink that’s yet to come. Smiling servers greet you and offer wine, beer, or a cocktail. Diners greet their table-mates and prepare for a sumptuous feast.


On a Saturday in early February this year, the meal begins with fresh-baked rustic bread and Vermont Creamery cultured butter. For the next few hours, the five courses arrive every 30 minutes or so, allowing diners to savor their food and even get a little hungry for the next plate. The courses include a Vermont quail sampling; green head lobster; a Vermont Farmstead Cheese plate with honey, currants, Spanish almonds, and honey Parmesan bread; and American red elk. Dessert is a sweet but delicate hazelnut mousse with Valrhona chocolate, port-infused cherry, salted caramel truffle, and tangerine curd.

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By 9:30, everyone is in awe of the delicious meal they just enjoyed, and the wonderful setting has made it all the more memorable. Now the snowcat has turned around and is waiting to whisk people downhill to the lodge. The ride goes quicker this time, with gravity on our side, and people are warmed by the food in their bellies. Some people sing and joke on the ride down, others hold their loved ones close and cuddle against the cold. At the bottom, we feel like we shared something special and different. And you know what? It’s true.

The next Dinner Excursion won’t be the same. Executive Chef Greg Lang will conjure something equally creative and delightful, and those lucky enough to experience it will create their own memories of a night among the snow and stars.

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