Birch Ridge Inn Staff enjoying
Killington Wine Festival Dinner
Innkeepers Assistant Mickalyn,
Mary, and Chef Stephen Byrne 

The Killington Wine Festival kicked off yesterday for the 6th season with an industry tasting yesterday afternoon at the Killington peak and a gala wine dinner last evening at the Killington Grand Hotel.

The industry tasting was a preview of the "Grand Tasting at 4241", the centerpiece public event of the festival. Approximately 200 wines from all over the world will be tasted Saturday during the grand tasting at the top of Killington mountain, known for being 4241 feet above sea level. Tickets are available to the "Grand Tasting at 4241" for $40 per person which includes your gondola ride to the peak plus wine samples.

Last night saw a new event this year at the wine festival, a Gala Dinner with Dancing at the Killington Grand Hotel. Local chefs Peter Mittendorf of the Lookout Tavern, Claude Blais of Choices Restaurant, Brian Aspell of the Killingon Grand Resort Hotel, and Patrick Boandl of the Inn at Long Trail teamed up to create a tasting menu paired with old and new world wines. Music for the event was provided by the Vermont Jazz Ensemble. Killington does not have a lot of "dress up" events. Kudos go to the ladies of Killington for elevating the style of the evening. They did a beautiful job rising above the "sea of blue blazers" donned by the many of the gentlemen of Killington (myself included).

In addition to the "Grand Tasting at 4241", the Killington Wine Festival will also feature "The Crush", a jazz and wine bar at the Killington Grand Hotel on Friday Evening, a wine tasting dinner at the Birch Ridge Inn on Saturday Evening, and a Champagne Tasting Brunch at the Cortina Inn on Sunday.

Keep it in the fairway, and don't forget your sunscreen.

Killington Town Hall Sign 

In addition to the activities associated with the management changes at the Killington Resort, town government has also started to take actions to address economic issues at Killington.

In response to a June 25th select board discussion on implementing a 1% local option tax in Killington, ostensibly to pay in part for an Economic Development Initiative previously discussed at Town Meeting in March, a group of concerned citizens attended last nights select board meeting to respond to the discussions. The group, who had been solicited to volunteer to study economic development in the town of Killington, requested that the Select Board defer from any conversations concerning raising taxes to pay for the as yet undefined initiative. The group felt that any funding discussion at this point, where the group has not yet been officially convened, was premature at best and polarizing at worst to the process of investigating alternatives to strengthen economic activity in Killington.

In response to the groups request, Dave Lewis, the Killington Town Manager, notified the group that the first official meeting on the economic development initiative had been tentatively scheduled for Wednesday July 18th at 7:00 PM at a place to be determined by the committee co-chairs, Bill Bauer of the Summit Lodge and Chris Karr of the Pickle Barrel Night Club. Stay tuned, as this will get more interesting as the summer progresses.

Wherever you may be on this very warm day in Killington, keep it in the fairway and don't forget you sunscreen.

Slate Gray Junco
guarding the entrance
to the Birch Ridge Inn 

While we were on vacation in Ireland in May, unbeknownst to us, a slate gray Junco took up residence in the rug juniper bushes surrounding the entrance to the inn. When we returned in late May, and all through the month of June, Mary and I watched this little guard bird proudly sitting on top of a light at the end of the walkway leading to the inn. Nothing came in, or went out of the inn without being seen by the Junco's watchful eyes.

For those of you who are not familiar with a Junco, they are birds that look like small sparrows. Their plumage is somewhat monochromatic. The Audubon Society states that Junco's build nests at ground level, generally in bushes or other ground vegetation. They winter in the southern United States along the gulf all the way to Mexico. Their summer range is from Alaska to Canada and along the northern border states of the US.

From our personal experience, the little Junco was quite aggressive. If you interfered with its territory, you were greeted with a series of sharp clicks. Of course, in May and Early June, the Junco had the run of the front of the inn. Other than greeting Mary or I upon our return from a round of golf, the little Junco managed to entertain our guests with its clicks and squeaks from the top of the light, or the peak of the inn's roof. But as we entered the summer season last week, the Junco's territory went through some big changes.

Last week, our restaurant opened for the summer season. Fortunately (for Mary and I) a steady stream of diners and bar goers came to the inn for our re-opening weekend. And of course, we had a benefit brunch for Team Killington and the Komen Foundation last Sunday. On Sunday alone, well over 50 people between guests and staff entered the domain of the little Junco. By Sunday night, the little bird was looking schitzophrentically along the walk leading to the inn, trying to keep watch over it's territory; protecting it from intruders.

When we got up on Monday morning, the little Junco was gone. We are not sure if it fled Killington, or just moved to a quieter nesting place. Mary was disappointed, as she had gotten used to our guard bird announcing visitors to the inn while she was working in the garden. But all things do change. And the little bird's departure did mean that the inn was getting busier, which for us at least is a good thing.

We spotted a Junco in our back yard for the first time on Wednesday afternoon. We are not sure if it is the same one that has held court at the front of the inn the last 2 months, but we hope so. Killington is, after all, a great place to come to and just hang out in the summer.

Where ever you may be, just remember to keep it in the fairway and use your sunscreen.

The flag of the United States of America 

In 1776, the forefathers who established the United States of America declared independence from what they perceived as tyrannical rule from the King of England. To crystalize their thoughts, they published what is now considered to be the founding document of the United States - "The Declaration of Independence". Much of the document lists the grievances suffered by the colonies at the hands of King George. But the core of the document is still relevant as we celebrate Independence Day in the early years of the 21st century.

So as we enjoy our parades, barbecues, fireworks, baseball games, and day off from work, consider for a moment the meaning of "Independence Day" and it's how the principles of the founding fathers of the United States still matter as we pursue happiness and enjoy liberty in our day to day lives.

Excepts from the Declaration of Independence

Happy Independence Day.
Where ever you may be, just remember to keep it in the fairway and use your sunscreen.

Rack of Lamb. One of the many
dishes on the menu at Birch Ridge 

Today marks the beginning of the 9th season for the restaurant at the Birch Ridge Inn. Dinner service begins this evening at 6:00PM. Over the summer months, dinner will be served at the Birch Ridge Inn on Wednesday through Saturday evenings. Summer Brunch is served Sunday's from 11:00 AM until 2:30 PM.

To kick off our 9th season of dining at Birch Ridge, the menu this weekend includes the following:

Soups
- Vichyssoise - Traditional Potato Soup served Chilled - $6.50
- Shrimp bisque with fresh chive garnish - $6.95

Appetizers
- Fresh Mozzarella with a Chiffonade of Basil served over Red Ripe Tomatoes, drizzled with infused extra virgin olive oil - $8.95
- Seared Diver Scallops served with a Chive Chablis Cream - $9.95
- Brie baked en croute, served with grilled granny smith apples and sweet Port wine glaze - $9.95

Salads
- Classic Caesar Garnished with Anchovies and Lemon, Locatelli Pecorino Romano - $6.50
- Baby Spinach Salad with a Warm Bacon Vinaigrette and Vermont Chevre - $6.50

Entrees
- Roast rack of lamb rubbed with garlic and herbs served with rich juniperberry demi-glace - $31.95
- Almond crusted fillets of Rainbow Trout served with our fresh fennel slaw - $25.95
- Savory mushroom strudels, oven roasted vegetables, and roasted tomato coulis - $19.95
- Grilled Filet Mignon with Sauteed Exotic Mushrooms and Sauce Bordelaise - $30.95
- Oven Roasted Half Duckling served semi boneless with an orange Grand Marnier sauce - $26.95
- Hand~cut New York Sirloin served with crumbled Danish bleu cheese, red grapes and candied pecans - $30.95

Dessert
- Cherry Ice Cream, house churned, with chips of fresh Bing Cherries - $6.95
- Caramel Pecan Tart with Chocolate Ganache - $7.95
- Light mascarpone cheesecake garnished with ripe strawberries and fruit coulis - $8.25
- Silky Rich Chocolate Pate with house churned Vanilla ice cream - $7.95

Also this weekend, don't forget our special brunch on Sunday to support "Team Killington" and the Susan G. Komen Foundation. All proceeds from the brunch will be donated to Team Killington to help raise funds to fight breast cancer.

If you would like to make dinner reservations at Birch Ridge for this weekend, or in the future, you can call the inn toll free at 800-435-8566. In Killington, the inn can also be reached at 802-422-4293.

Wherever you may be, have a great weekend, keep it in the fairway, and don't forget the sunscreen.

Killington Wine Festival returns this year July 12 to July 15 

The Killington Wine Festival returns for a sixth season this year starting on July 12th. The Wine Festival is co-produced by the Killington Chamber of Commerce, the Killington Resort, many local business, and Vermont wine distributors who service the Killington region.

Once again this year, on Saturday Evening July 14th, Birch Ridge is pleased to present an evening of fine wine and dining in conjunction with the Wine Festival. Chef Stephen Byrne has created a menu to complement a selection of fine California wines from the Trinchero Family Estates with ingredients influenced by the mountains of Vermont for this special evening.

The menu for the evening includes flash chilled pan seared black and blue tuna with heirloom tomatoes, complementing a Montevina Pinot Grigio; Halibut on a Crab and Scallop cake with saffron cream matched with a Folie a Deux, Menage a Trois; and seared medallions of Sika Deer paired with a Folie a Deux Napa Valley Estate Cabernet Sauvignon. The evening will begin with summer appetizers in the Great Room of the Birch Ridge Inn. To finish the evening, a Montevina Terra D'Oro California Moscato will be paired with a warm berry tart and house churned ice cream accompanied by a plait du fromage of fine Vermont cheese from local fromagiers. The full menu for the evenings dinner can be found on Birch Ridge's website.

The first wine will be presented on Saturday evening at 6:30 PM in the Great Room Lounge at Birch Ridge, followed by dinner in the Inn's restaurant starting at 7:00 PM. The price per person for the evening is $79.00, not including tax or gratuity. This price is inclusive of the evening's wine and dinner. Reservations are required, and can be made by calling the Birch Ridge Inn at 802.422.4293, or 800.435.8566. Lodging packages are also available.

About the Killington Wine Festival
In it's sixth year, the Killington Wine Festival returns to Killington from July 12th thru 15th, 2007. The event starts with a Gala Dinner at the Killington Grand Hotel on Thursday evening July 12th. On Friday July 14th, an estate wine tasting will be held at the Birch Ridge Inn from 3:00 to 5:00 PM followed by "The Crush", a Jazz and Wine bar poolside at the Killington Grand in the evening. On Saturday, July 14th, a grand wine tasting and wine seminars will be held at the Killington Peak starting at 12:00 Noon. During the festival, wine dinners and champagne brunches will be held at several restaurants in the Killington area. Tickets for wine festival events can be purchased from the Killington Chamber of Commerce by calling the chamber office at 800.337.1928.

Killington Peak with winter snow 

It has been an interesting week from a news perspective at Killington. Everyday the new Killington president, Chris Nyberg, and been quoted with some pithy remark in the local press, or there has been some other titbit of news filtering out from resort management. Needless to say, because no one has experienced mountain operations under the new Killington management team, and because the people are still relatively unknown in the local community, the reaction to the various comments have ranged from congratulatory to the proverbial gnashing of teeth. If you are planning to visit Killington, or if you live elsewhere but own a second home in the region, it must be difficult to cut through all of the chatter concerning the region. But with a little work, a consistent message is beginning to emerge about the near term future of Killington.

"We get to eat what we kill!"
The local news week started Monday with an above the fold story in the Rutland Herald headlined "Powdr vows to polish Killington".Within the article is the memorable comment from Chis Nyberg "We get to eat what we kill!". In the visually saturated society we live in, this sound bite conjures up all kinds of images for people to "chew on". If you matured in the 90's who could forget the scene in Jurassic Park where the T Rex ate the Lawyer, cowering in the outhouse, for lunch. If you came of age in the late 70's/early 80s, you are filled with imagery from the movie "Jaws" of the great white shark eating the tourist swimming at night off the beach. But if you came of age in the 50's and 60's, like Chris Nyberg, your imagery might be of Uncle Jed Clampett from the TV show Beverly Hillbillies "shootin for some food and up from the ground comes some bubblin crude". It is very clear from public and private statements that unlike the American Skiing Company, which in recent years failed to invest in the resort and actually exported money from Killington, that Powdr Corporation intends to use money generated by operations and re-invest to continually improve the Killington experience. "Swimmin pools, movie stars" indeed!

"Pass Prices"
Monday and Tuesday brought more news from the resort with the announcement of season pass prices for the 2007/2008 ski season. Pass prices for an unlimited seasons pass to the Killington did increase by $380 dollars versus what was charged by the soon to be defunct ASC, which resulted in another above the fold story in the Rutland Herald on Tuesday entitled "Season ski pass price increase". The chatosphere on Killingtonzone also went wild with many blustering posts on the price increase, and a little nugget buried in the season pass announcement stating that the passes were valid "from Mid-November to Mid-April"(more on this later). Off course lost in all the comments was the fact that Killingtons 2007/2008 season pass prices are very competitive with other eastern resorts. Also lost was the fact that the pricing promoted by ASC in the last several years was clearly not sustainable from a business perspective resulting in untold problems for the area. Also, it is also important to remember that the prices announced for the 2007/2008 ski season are still significantly less than season pass prices for Killington during the late 80's, early 90's, which many now view as the heyday of the ski scene at Killington. Many in the chatosphere need to take a deep breath please! Season passes at Killington are still a great deal if you plan to ski multiple days at the resort this coming ski season.

"Mid-November to Mid-April"
Buried deep on only 1 of the pages Killington posted on their website was the comment " Killington/Pico season pass is valid from mid-November through mid-April, weather and snow conditions permitting". Oh my God! The sky is falling! What does this mean....In reality, from a PR and an historical perspective, I was rather shocked at this item, and equally amused by the buzz it has created online and around town. I have done some checking, and from a PR perspective it was totally unnecessary. The resort is trying to set expectations that they will manage the ski season as a business. Passes will in fact be valid from when they open to when they close for the 2007/2008 season. What the resort is really trying to do with this comment is start to manage expectations concerning the new realities being faced by the ski industry in general and Killington operations in particular. And the major reality check is that in an age of global warming the ski seasons at northeast resorts are shrinking. In recent history, the ski seasons for the vast majority of skiers and riders in the northeast have kicked off in Mid November, and they are basically done in Mid April. I am sorry to point this fact out, as I personally love to ski, but until we figure out ways to manage our environment better (no political statement meant here) we all have to adjust to the fact that the climate in the northeast is changing. Unfortunately, in stating the obvious, the Killington Resort created a PR flap they could have avoided. Of course we all would like to see a return to the glory days of skiing from September until June (I did it myself 15 year ago). But the reality of the world we live in today is different and we all need to adjust.

"Killington lifetime pass holders form group"
Buried deep in the middle of Wednesdays Rutland Herald and picked up by the AP for circulation around the globe was an article concerning the formation of the "Killington Skiers Advocate Association". This group has been formed to put pressure on Powdr Corp to reverse it's decision not to honor lifetime passes issued to early Killington investors. Many of these passes have been actively traded through the years to different people, or passed down in families to succeeding generations. At this point, I can't guess how this issue will be resolved. But I do know that each side is starting to harden it's position, and that will not bring good future press for Killington. Powdr and SP Land are clearly staking out the position that "lifetime passes" are not their responsibility. As far as they are concerned, the "lifetime" was that of Killington LTD and Ski LTD, which are still part of ASC but will soon cease to exist. Of course, pass holders consider a different meaning of lifetime. I would guess that we will be hearing more on this story as the matter gets reviewed by the Vermont Attorney Generals office. This one could be a wild ride for a few months, so hold on.

"Elephant, birds, and bugs"
No matter what you think about the resort, the new president Chris Nyberg is a colorful character. In the recent issue of the Mountain Times in the Mountain Musings column, Chris is quoted at the select board meeting commenting that the resort needs a "symbiotic relationship" with the community "like... the friendly birds that live on the back of an elephant and pick the bugs off". Now comparing Killington to an elephant, local business to birds, and visitors to bugs is an interesting syllogism which has amused some and infuriated others. Historically Killington and local businesses have worked together to attempt to delight guests so they would come back again and again, not feast on them one time and say good bye. I do not know Chris personally, so I don't want to put words in his mouth, but I will give him the benefit of the doubt on this one. Chris' syllogism was close, but to quote Don Adams of agent Maxwell Smart fame: "missed it by that much".

Goodbye ASC
Finally, the denouement... ASC is dead. Long live Killington. In a formal posting to the Securities and Exchange Commission, the American Skiing Company announced that they will dissolve with the completion of the sale of their properties in Maine. Of course, we would not even be having a conversation about Powdr and Killington if the business model used by ASC had been successful. Except for the common stock holders of ASC (and I know a few), everything at Killington should work out for the best. We can all come out and play now because the " Wicked Witch is Dead". Long live Killington.

Through out it's history, colorful characters have made Killington a premier ski resort. Vision, determination, and some times a little wackyness, are all part of the equation. Mary and I believe that Killington is a great place to visit, and a great place to live, otherwise I would not be writing about it. We truly believe that Powdr has a shot at renewing the resort and improving the overall experience of visitors to the region. Come on up to Killington to visit. You might like it so well you will decide to move here permanently... We did!

Where ever you may be, just remember to keep it in the fairway and use your sunscreen.