The clubhouse at Green Montain National Golf Course starting to show fall colors 

It's starting. The wonder of the change in seasons we call Fall Foliage is happening right now in Vermont.

This week saw the arrival of normal fall weather to the region. Nights are becoming much colder, with overnight temperatures approaching 40. While we have not yet challenged the frost line of 32F, it is only a matter of time.

During the day, we are experiencing stark contrasts. Guests leaving in the morning for their trips around Vermont are experiencing temperatures in the chilly 45-50F territory. When they return to the inn later in the afternoon, they are basking in the glow of Vermont to temperatures in the mid-70's. We have had only a couple of overcast and slightly damp days. Most days have been punctuated with cloudless bright blue skies.

On the fall color front, the colors in Killington have begun their change in earnest, albeit slowly. At the inn colors are starting to appear at the mid-levels of the tree canopy. While much of the forest is still showing green, in the early morning and late afternoon periods when the sun is at a sharp angle, the color contrast is starting to be come more pronounced.

Color on Route 100 north in the area of Green Mountain National Golf Course is farther along. This area is outside of the shadow of Killington Peak. It receives less moisture that what is received in the area immediately around the inn, as a result the color is slightly more advanced.

Guests are reporting the appearance of nice colors on Route 100 north of Killington. The gaps across the Green Mountains between Route 100 and Route 7 are starting to show more definitive color with the increase in altitude. Route 7 north of Rutland is normally behind Route 100 north of Killington, and that observation still is holding true this year.

Over the next couple of weeks we can expect an accelleration of color change through out the state of Vermont. A cold night with general temparatures below freezing will set the process in place. It is only a matter of time at this point, but I would guess that the early weekends of October and the weeks between will show great color throughout Vermont.

We hope to see you at the Birch Ridge Inn when you visit Killington.

In the mean time....Wherever you may be... hit them straight... keep it in the fairway... and don't forget your sunscreen.

Killington Restaurant Week 

Killington Restaurant Week is here!

Once again, the Killington Pico Area Association, formerly the Killington Chamber of Commerce, has worked with the restaurants of Killington to come up with a fun event before the leaves on the trees around Killington fall to the ground.

As we have since the inception of Restaurant Week, the Birch Ridge Inn is once again participating. As part of the festivities, the restaurant at the Birch Ridge inn will be offering guests 2 different Restaurant Week options.

The first option is a Small Plate Sampler for 2 people for $42.41. The sampler highlights the inn's "Small Plate" menu. The sampler, shared by 2 people, includes 4 different small plates, plus one of the inn's housemade desserts to finish the meal.

The Small Plate Sampler for 2 includes :
     Mushroom and Ricotta Tart
          Oyster Mushrooms, housemade rocotta, leeks, balsamic
     Crab Cakes
          Premium lump crab meat with tartar sauce
     Maple Barbeque Ribs
          Slow roasted baby back ribs, red cabbage slaw, housemade pickles
     PEI mussels
          White wine, garlic and herb sauce

Shared Desserts include:
     Hokey Pokey salted peanut brownie
          Honeycomb ice cream, molten brownie, bourbon caramel
     Maple creme brulee
          Mixed berry garnish
     Housemade ice cream and sorbet
          from our daily menu

The second option is a full 3 course dinner (with a glass of wine) for $42.41 per person. The dinner features selections from our regular restaurant menu and includes a starter, entree, and dessert.

The Restaurant Week Dinner Menu includes:

Starters (Choice of one)
     Roasted squash bisque
          Citrus and herb sour cream
     Roasted beet and spinach salad
          Red onion, fennel, goat cheese, cider viniagrette

Entrees(Choice of one)
     Skillet roasted day boat halibut
          Creamy white corn polenta, braised greens, roasted red pepper-olive tapenade
     Cider glazed pork chop
          Garlic mashed potatoes, horseradish cream
     Delicata squash risotto
          parmesan, dried cranberries, sage

Plus dessert from our evenings Dessert menu

In addition to the Killington Restaurant Week offerings, the normal dinner menu will also be available.

Dinner will be served on our normal restaurant schedule from Tuesday thru Saturday starting at 6:00 PM. Reservations in the dining room are suggested. The Killington Restaurant Week menu will also be served in the Great Room Lounge.

We hope to see you at the Birch Ridge Inn during Killington Restaurant Week.

In the mean time....Wherever you may be... hit them straight... keep it in the fairway... and don't forget your sunscreen.

Trees showing thier seasonal color all around Killington. 

With the Autumnal Equinox just days away, the fall season in Vermont is getting underway.

In the Killington region, some hints of color are starting to show in the Killington Basin area around Killington Peak. Early "Signal" trees have shown their color, declaring that the fall season has arrived. The majority of the trees are still holding their green canopy, but some tree tops have begun the change. Adequate moisture in the spring and early summer has left the forest in healthy condition. It is still a little too early to determine if color around Killington peak will be early or late this season. We should be able to guess that in the next 5 to 7 days.

Further north of Killingon peak, in the Route 100 valley around Green Mountain National Golf Course, the color seemed more pronounced. Depending upon the angle of the sun at any given time, color is starting to show. While overall forest coloration is still muted, the color development has progressed beyond just the hints of color that are visible around Killington Peak.

This weekend sees the return of the Killington Spartan Beast Race to Killington. Thousands of competitors and spectators will be flocking to the mountain to test thier strength and endurance. The resort will still be operating their facilities at Snowshed at the Adventure Center this weekend. The cost of the Adventure Center for this weekend will be 1/2 price, but guests will be required to pay for parking due to the Spartan Race activites.

We hope to see you at the Birch Ridge Inn when you visit Killington.

In the mean time....Wherever you may be... hit them straight... keep it in the fairway... and don't forget your sunscreen.

Maple trees at Birch Ridge Inn's Covered Carriageway hinting of things to come. 

Labor Day weekend is upon us. Where did the summer go???

While they are imperceptible if one is not paying attention, the signs that the seasons in Killington are changing are all around us.

The days in Killington are still warm and beautiful, "Bermuda Shorts Compatible". The nights are chilling off quite quickly. The heating furnaces at the inn have fired up around midnight every night this week, indicating that the outside temperature is reaching the high 50's in the pre-dawn early morning hours. Pretty soon talking about temperatures in the 50's will be but a fond distant memory.

Winter deliveries have started at many of the ski shops in Killington. UPS and Fedex have started to make regular deliveries of 2015-2016 merchandise to most of the shops on the Killington road.

The wine merchants who distribute wine in the state of Vermont have scheduled thier fall wine shows. All summer long at Birch Ridge we sell through our wine list to create open slots in our wine cellar for new wines. By early November, Mary and I will have tasted upwards of 400 wines. We usually move in about 20 new items as we head into winter. It is a tough job, but somebody has to do it.

Fall Foliage Season guests have begun the process of booking rooms for their fall visits. There is no doubt that the prettiest fall foliage in the world graces the Green Mountains of Vermont in late September and October each year.

Speaking of fall foliage, while we are still weeks away from the appearance of wide spread color changes in the tree canopy, the forest primeval has started to speak. Some maple trees have begun to take on a slight coloration in their leaves. The "Signal" trees, the earliest trees each year to change colors, have started to show their fall beauty. Behind the inn, where the forest canopy is still exposed to the late summer sun, the change in not noticable en-mass, but you can see it on individual trees upon close inspection.

Starting today on killingtonblog.com, you will see the first in our annual series of the "Fall Foliage Picture of the Day". Every day from now through the arrival of twig season, I will be taking a picture of the inn to journal the progress of fall around the area. While you are looking at the picture gallery, you can also look at galleries from prior years. Each year is unique, but it is an interesting excercise to compare this years fall progress to past years, so you can plan your trip to hunt down peak color.

In the mean time....Wherever you may be... hit them straight... keep it in the fairway... hopefully enjoy family and friends over the Labor Day Weekend, and don't forget your sunscreen.

Chef Leo and server Aja at the Birch Ridge tent at the Killington Chili Cook-Off 

At 4:00 PM yesterday afternoon, in a driving rainstorm, Chef Leo and myself were unloading my car at the Sherburne Library of all of the support paraphernalia we would need to pull off the Birch Ridge Inn's entry in this years Killington Chili Cook-Off. It was the culmination of a full week of effort to pull off the logistics to support the event. Although the event has been held for several years, this was our first year participating. We had no idea what to expect, other than looking at each other and wondering what we had gotten ourselves into as we were getting drenched by the rain in an open field with temperatures hovering near 90.

By 4:40 we were pretty much totally soaked and done with set-up. We were booth 10 out of 15, set with a beautiful back drop of well manicured recreation fields and low mountains behind us. At 4:45, as if on queue, the clouds parted and bright sunshine bathed the area. While it was a welcomed relief from the driving rain storm, a large percentage of what had fallen was instantly transforming into a difuse fog. For those who were not drenched by the rain, the moisture coming out of the ground with the return of sunshine certainly finished the job.

By 5PM, the weather cognisanti of Killington, all equipped with mobile devices tracking the weather radar, knew that the rain was finished for the night. It was time to eat some chili!

Over the last week, Chef Leo has been working in the kitchen at the Birch Ridge Inn perfecting his chili creation. Chef Leo created a 3 bean chili with turkey, sweet potato, cilantro, and a lime sour cream. To compliment the chili, we also had a grill going with Shishito peppers that we tossed in some citrus salt before serving. The chili came together great. A large outporing of Killington residents were in attendance. All of them marveled at the flavors developed in the chili. Many were not bashfull; telling Leo how good his chili came together. Out of the 12 restaurant entries in the Chili Cook-Off we placed 2nd. Not bad... not bad at all for our first foray into this event. Congratulations Leo!!!

There are a few others we need to thank and acknowledge for helping us place in the Chili Cook Off. At the event, in addition to Chef Leo and myself (I worked the Shishito pepper grill), our server Aja was there to help with set up, tear down, and greet people during the event. Back at the Inn, my partner Mary and our bartender Merisa were keeping the business going tending to inn guests. Merisa also loaned us the small grill we used for the "Table Side" service grilling the Shishito peppers.

Vince and Carla Chiarella at Boss Office Works did a great job with a quick turn-around request to make a Birch Ridge Logo banner for us which formed the front of our table. (Vince and Carla were in the booth beside us at the Chili Cook-Off serving their own Vin-da-moo chili creation). Corey Taylor, our friend from Baker Distributing, also came thru and loaned us a 10 by 10 pop-up tent to provide us with shelter for the event. Without the effort of the team, the star of the evening, Chef Leo's Chili, would not have had a place to shine.

And of course, this was a Chili Cook-Off after all. We need to tip our hats to Chef "Sneaky Pete" Mittendorf of the Look Out Bar and Grill for this years winning Chili creation.

On to Jerkfest this weekend. Chef Leo has a special creation to present tomorrow night (Saturday August 1) to go with this Jamacan inspired event. I can't wait!

Wherever you may be... hit them straight... keep it in the fairway... and don't forget your sunscreen.

Killington Adventure Center at Snowshed Base. 

Mary and I have considered Killington to be an "Adventure Center" for more years than we would like to admit. With hiking trails, mountain biking, gondola rides, golf courses, concerts, wine tastings, beer festivals, and the ever present apre adventure Killington Road, we have always been able to find something do do at Killington. Being self motivated baby boomers, the activites we have enjoyed at Killington are virtually endless.

In recent years, as the number of active outdoor oriented baby boomers declines, mountain venues have found that they have needed to take a more direct approach to organizing activites to attract summer visitors. This has been a constant source of discussion around the town of Killington for years, as the resort has shifted ownership from it's visionary creator Pres Smith through a succession of companies culminating in it's current owner Powdr Corp.

Powdr Corp across the country has been aware of the need to attract new summer visitors to all of its resorts. Their acquisition of Camp Woodward several years ago is a great example of that awareness put into acton. Now it is the Killington Resorts turn to move forward with the creation of the Killington Adventure Center at Snowshed.

The Adventure Center includes a variety of organized options for people to enjoy. Instead of a simple hike through the forest, there is a Skye Ropes Course in a 4 store open frame steel superstructure at the base of Snowshed. If you savor the prospect of getting lost on your hike at Killington, but want to be within close proximity to the base lodge, there is the Terra-Maze underneath the Skye Ropes Course to keep you entertained.

Everyone loves taking chair lift rides in the summer. Killington is operating both the Snowshed Quad and the K1 Gondola for scenic rides this summer. Many people also like zip lines to cruise through the mountains freefalling suspended from a cable over the forest canopy. Killington has combined both of these activites into one ammusement called the Skyeride.

While hard core mountain bike enthusiasts dressed in full armour can still careen down the expert bike trails of Killington Peak, a more pleasant course for those to gain experience on has been set in the forest beside Snowshed. Underneath, over, and around the new mountain bike terrain, the Killington Resort has installed a new mountain coaster. The 4800 foot Killington Beast Coaster opened to the public this weekend to rave reviews.

The terminal for the new Beast Coaster at Killington.

For those who want the excitement of heading down the mountain, but not on a mountain bike, Killington has also introduced motorized mountain tours using all-terrain vehicles.

And not to be outdone, for those who want to "Strike it Rich", Killington has introduced Roaring Brook Mining where kids can pan for hidden gems in a sluice set up from the Roaring Brook.

From an unstructured hike in the mountains, to a day filled with organized activities; you will find it all at Killington this summer.

We look forward to seeing you soon at the inn. Wherever you may be... hit them straight... keep it in the fairway... and don't forget your sunscreen.

Birch Ridge will feature Kim Crawford Wines from New Zealand at the 14th annual Killington Wine Festival Wine Dinner 

The wines have been sampled.... the menu has been tweeked.. Should be a great night of food and wine.

Join us at the Birch Ridge Inn for our 14th annual Killington Wine Festival Wine Dinner on Saturday July 18th. 5 courses with 5 different wines featuring Kim Crawford Wines of New Zealand, starting at 6:30 PM in the Great Room at Birch Ridge.

Executive Chef Leonard Scotti has crafted an inspired menu for the evening. Each wine and food pairing is designed to showcase both in a delectable combination to satisfy the palate.

The menu for the Birch Ridge Inn Wine Dinner can be found at birchridge.com.

The cost is $89.00 per person, not including tax or gratuties. Seating is limited as we will only be doing one dedicated seating to this event on Saturday Kuly 18th. For reservations, please call the inn at 800.435.8566 or 802.422.4293.

Wherever you may be... hit them straight... keep it in the fairway... and don't forget your sunscreen.