Dorset, Vermont | Inn at West View Farm

Beef Satay with Peanut

2014-03-03T12:32:00.001-05:00

Poland Spring Bottle Egg Separator

2014-01-23T13:37:00.001-05:00

Dorset, Vermont in Foliage 2012

2012-10-03T13:14:00.003-04:00

Foliage is always a special time of year here in Vermont. Photos are from around the Inn at West View Farm, the Dorset Hollow and near the Dorset Green.

Quiche. Real men should eat this!

2012-09-21T16:45:00.000-04:00

A delicious way to start your day is with a little quiche...West View style. These are baby spinach, tomatoes and Vermont Sharp Cheddar Cheese.

Baozi, Guobao and Mantou Dough Recipe

2012-09-16T10:46:00.002-04:00

Detailed instructions on how to make this classic Chinese dough. The video is a little long but it is invaluable if you want to make it right the first time. Many have tried and failed on their first few attempts. Success lies in the nuances of making this dough.

Lamb Guo Bao

zhujiajiao, china

2012-04-23T16:38:00.004-04:00

video taken on our trip to china.

2012-02-08T10:49:00.001-05:00

a half hour investment in your health....is that too much to ask???

Chinese New Year 2012- in the kitchen

2012-02-02T09:25:00.001-05:00

Behind the scenes in the West View Farm kitchen.
behind the scenes in the +Inn at West View Farm kitchen. #food #vermontEditChinese New Year at the Inn at West View Farm- kitchen

cooking class 2012/1/24 (11 photos)More photos from Inn at West View Farm

2012-01-25T22:49:00.000-05:00

A fun/fine cooking class taught by the Inn at West View Farm boys on behalf of the Green Mountain Academy for Lifelong Learning. Class was held at the Weigand/Holland residence in Pawlet, Vermont.

The menu consisted of moo shu duck, sheng jian bao, lemongrass soup and scallops with chinese spinach.

cooking class 2012/1/24 (11 photos)
More photos from Inn at West View Farm

Chinese New Year Dinner Celebration

2012-01-18T09:00:00.002-05:00

The year of the dragon is fast approaching. The Inn will be celebrating the New Year with 3 nights(Jan.26,27,28)of 10 course banquet dinners.

We are offering special room rates for guests choosing to extend their stay.

Call 802.867.5715 for more information and reservations.

New years eve amuse bouche at the +Inn at West View Farm . egg, pea puree and hedgehog mushroom. #food #restaurant #vermontegg custard- amuse bouche (4 photos)More photos from Raymond Chen

2012-01-02T15:21:00.000-05:00

New years eve amuse bouche at the +Inn at West View Farm . egg, pea puree and hedgehog mushroom. #food #restaurant #vermontegg custard- amuse bouche (4 photos)
More photos from Raymond Chen

How to make a Vegetable Terrine

2011-12-01T08:18:00.001-05:00

Terrines like this are not hard to make and almost any vegetable can be used. The cooking of the vegetables are somewhat time consuming but is pretty brainless. Don't forget to season all your vegetables. Your terrine will taste pretty bland otherwise. I used a Crueset terrine mold and sprayed it with a little non-stick. You could alternatively line the mold with plastic wrap. You must weigh down your terrine in order to eliminate air pockets. Also, I like to get it in the fridge for a good twenty four hours.

I unmolded the terrine by inverting the terrine onto a sheet tray and blow torching the mold until the terrine released. I have found using an electric slicer yields the cleanest slice.

The tomato water was made by pureeing two cans of tomatoes and straining the puree through cheesecloth and a fine chinois. The resulting "water" is then heated and the bloomed gelatin is added. I guess you could use any kind of prepared stock/broth from your local food store if you wanted to save yourself a step. Don't get the really awful tasting salty kind and don't skip the gelatin addition.

1 pound of Eggplant, Zucchini, Summer Squash
1 head Garlic- Roasted
2 Red Peppers- Roasted
2 cups Tomato Water extracted from 2-16 ounce cans of San Marzano Tomatoes
6 sheets of Gelatin
Salt and Pepper

I served this as a side dish for Thanksgiving with family at the Inn. In the restaurant, we would have served it with some baby greens, olive oil, aged balsamic and some goat cheese.

Ski's Culinary Showdown- Vote West View Farm!

2011-11-10T09:58:00.000-05:00

Click on this Ski magazine link to vote for the Inn at West View Farm for Best Off Mountain Restaurant.

Much appreciated. Thanks!

Fun with your Toaster

2011-11-08T14:26:00.000-05:00

I saw a picture a little while ago of someone making a grilled cheese sandwich in a toaster lying on it's side. Seemed like a good idea, so I gave it a try.

End product wasn't as good as I had hoped. Tomatoes and cheese didn't quite get that grilled, charred quality that I was looking for. I had to bail on the cooking time once the bread started to burn. If I try this again, I would put the toaster setting to ONE (less burn, more melty) or maybe I'll try just plain old grilled cheese (less thickness). The sandwich was still delicious. It also feels more healthy. You are limited in the amount of fat you can use. In an effort not to burn down your house, I wouldn't recommend slathering your bread with butter for this project. I drizzled some olive oil on top to finish the sandwich. In a pinch this technique is great as you don't have to turn on your stove, oven, broiler, or griddle. A hidden benefit is all the crap that was in the bottom of the toaster winds up falling out so you get a clean toaster to boot!

***Remember this is (or at least it seems) a little sketchy. I am a trained professional so I know about lying toasters on their sides! Be careful. Also, if you have one of those toasters that squeeze the bread in the slot, you're out of luck.

chew on this

2011-11-07T08:07:00.001-05:00

dancing dead squid with the help of a little soy sauce. looks darn appetizing!

First Snowfall

2011-10-28T11:34:00.000-04:00

Irene in Vermont 2011

2011-08-30T10:29:00.000-04:00

A difficult road lies ahead for our state.

Mettawee River Theatre

2011-07-27T13:11:00.001-04:00

The Old Boat Goddess
Songs of the Ainu

photo by rich marantz

Highly recommend seeing a performance by this theatre company. Beautifully done surrounded by the magic of Vermont's outdoors.

Wanderlust Stratton, June 23rd to June 26

2011-06-24T09:45:00.000-04:00

Music and Yoga Festival at Stratton. The Inn is only 30 minutes away.

Click on the link for more info on the Festival.

http://stratton.wanderlustfestival.com/home

Vermont Days 2011

2011-06-09T09:29:00.003-04:00

Enjoy some free time this June 11th and 12th.

Free fishing, entrance to parks, historic sites and the Vermont history museum.

http://www.vermontdays.com/

Eat Like a Man cookbook

2011-05-17T12:09:00.001-04:00

We are on Pages 40 and 41. Nice, useful cookbook.

From Chronicle Book's Website-
So long, dude food. Most men who love food have a roasting pan and a decent spice rack, but they're still looking for that one book that has all the real food they love to eat and wish they could cook. Esquire food editor Ryan D'Agostino is here to change that with his unapologetically male-centric Eat Like a Man—a choice collection of 75 recipes and food writing for men who like to eat, cook, and read about great food. It's the Esquire man's repertoire of perfect recipes, essays on how food figures into the moments that define a man's life, and all the useful kitchen points every man needs to know. Satisfying, sexy, definitive, and doable, these are recipes for slow Sunday mornings with family, end-of-the-week wind-down dinners with a lady, Saturday night show-off entertaining, poker night feeds, and game-day couch camping. Or, for when a man is just hungry.

Race for the Cure 2011

2011-05-16T08:56:00.000-04:00

Race for the Cure will be held on Saturday, July 23, 2011. Mention this post and get a special discount on your stay at the Inn at West View Farm.

The Dorset Winter Climbing Club | Stratton Magazine

2011-04-05T13:55:00.002-04:00

An excerpt from Malcom Cooper's article for Stratton Magazine
A group of local outdoorsmen/women has raised the art of uphill climbing (or "skinning") to party status. The winter woods of Vermont are silent, dark and deep (I think Robert Frost said that) and fascinating and beautiful to explore. A Green Mountain peak that you may be familiar with from summer hikes is a different universe altogether in January. Millions of skiers take in the winter views from the tops of Stratton, Bromley and the other lift access hills but only a few each winter gaze in silence down at the Manchester Valley from the summit of Mt Aeolus (Green Peak) when three feet of snow make hiking on foot prohibitively exhausting.

The full article can be read by clicking on the link:
The Dorset Winter Climbing Club | Stratton Magazine

Inn at West View Farm | Noodles

2011-03-05T13:55:00.001-05:00

Inn at West View Farm | Newest addition to the Little dish menu in the restaurant.

Pork, Shrimp or Salmon with vegetables, Chinese sausage, tofu and two noodle choices. We prepare everything as if you were having huo guo or hot pot or shabu shabu.

Chinese New Year at the Inn- Februrary 3, 4, and 5

2011-01-19T08:56:00.001-05:00

新年快樂 (Xin nian kuai le) or Happy New Year

Come celebrate the year of the rabbit at the inn and enjoy ten-ish courses of my interpretations of traditional Chinese food. Seatings are 6:30 and 7:30.

Call 802.867.5715 or email- stay@westviewfarm.com