Food, Glorious Food: Creative, Local & Simply Delicious
Posted by Killington Resort on July 23, 2012
Simply put, Vermont is known for maple syrup and cheese from local farms. But there’s so much more to our culinary experiences at Killington Resort. Killington’s food and beverage department, member of the Vermont Fresh Network, has increased their creativity in our food offerings to include a specialty meat program.
Killington Resort is working with Vermont Master Butcher, Cole Ward, and the North Hollow Farm from Rochester, roughly 50 miles north of Killington, to create house made sausages from naturally grown hogs, free of growth stimulant and antibiotics.
The food and beverage team had the opportunity to shadow Ward for a day and create five varieties of sausages, flavored with local ingredients. The outcome was a flavor explosion in each bite. Our exclusive house made sausages have been introduced this summer at the Roaring Brook Umbrella Bars, located next to the K-1 Lodge, and has quickly become a favorite.
Plus this winter, our guests will also be able to enjoy them at the Wobbly Barn and Ovations Restaurant, located in the Killington Grand Resort Hotel.
House made sausages are just the beginning; our culinary team is currently developing a signature burger that will feature beef from PT Farms in St. Johnsbury, Boyden Farms in Cambridge and North Hollow Farm in Rochester.
So in the meantime, check out our specialty sausages and stay tuned for more creative, local and simply delicious food offerings at Killington Resort.