It’s that time of year again! Break out your red, white and blue attire and light up those sparklers because it’s almost Independence Day. What better way to celebrate than in the Green Mountains with family and friends? The annual Mountain Friends and Freedom celebration features fireworks, gondola rides, live music, barbecues, games and festivities for the whole family on July 3-5.
On Saturday, July 4, enjoy lawn games, hay rides, dunk tank, glow in the dark hoola-hooping, firetruck display, paintball target practice and other carnival games from 4-9:00pm. Taste the best Vermont fare at the old fashioned barbeque. Take a gondola ride and experience the breathtaking views at the summit. You can even challenge your friends to a hot dog eating contest at 6:00pm! If you have more of a sweet tooth, enter the pie eating contest at 7:00pm for a chance at some great prizes. Jeff Tuohy and the Lustre Kings will take the main stage at 4:00pm as part of the Free Stratton Summer Concert Series.
Fireworks will light the sky starting at 9:15pm.
Activity will be buzzing throughout the Village, with caricature artists and face painters and family entertainers ready to amuse from 4-7:00pm. The Vermont Museum of Natural History will also set up camp in the Village displaying New England’s largest collection of native species. Caricature artists and face painting will be available Sunday in the Village from 11am-2pm.
Dining Specials can be found throughout the Village, with outdoor patios to enjoy your meals at.
Menu Selections Friday 7/3:
- Mulligan’s – Tommy’s Famous Split Hot Dogs. Red, white and blue Sangria. Raw bar featuring iced oysters, clams and shrimp. Lobster bake special for dinner.
- Sushi Bar – Fresh lemonade stand.
- The Fire Tower – 4th of July Picnic Dinner featuring a $25 prix fixe 3 courses. Includes local lettuce salad, Whistle Pig BBQ basted ribs, VT Maple mustard grilled chicken, Mac-n-cheese, strawberry-bluebarb shortcake.
- Bar 802 – $12 cheese pies
Menu Selections Saturday 7/4:
- Main base Area – Old Fashioned BBQ 4pm-9pm featuring Hot dogs, hamburgers, ribs, potato salad, corn on the cob, veggie burgers, chips and watermelon, assorted soft drinks. Cash bar.
- Mulligan’s – Tommy’s Famous Split Hot Dogs. Red, white and blue Sangria. Raw bar featuring iced oysters, clams and shrimp. Lobster special for dinner. Breakfast 7-11am.
- Sushi Bar – Fresh lemonade stand.
- The Fire Tower – 4th of July Picnic Dinner featuring a $25 prix fixe 3 courses. Includes local lettuce salad, Whistle Pig BBQ basted ribs, VT Maple mustard grilled chicken, Mac-n-cheese, strawberry-bluebarb shortcake
- Bar 802 – Lobster Roll and tots $15, Fried clam roll & tots $15, Strawberry shortcake sliders $5, Red and white Sangria $5 , All Vermont Draft $5.
Menu Selections Sunday 7/5:
- Mulligan’s – Tommy’s Famous Split Hot Dogs. Red, white and blue Sangria. Raw bar featuring iced oysters, clams and shrimp. Prime rib special for dinner. Breakfast 7-11am.
- Sushi Bar – Fresh lemonade stand.
- The Fire Tower – two course prix fixe at $25 Broiled ½ main lobster, shrimp, mussels and clams. Served with grilled potato linguica hash and corn on the cob. Blond brownie dessert bar with ice cream.
- Bar 802 – $2 Tacos.
We hope to see you here!
By Lauren Suriani
Who doesn’t love a good meal, especially when it’s delicious? Last night the marketing team at Stratton got a chance to try out the new restaurant located in the Stratton Village, The Fire Tower Restaurant & Tavern (formally Organic Pizza Company).
If you were around at all this summer, you may have noticed some commotion in the village and a lot of it happening around what is now The Fire Tower. Owner, Peter Micioni, has created something that everyone is going to love. The atmosphere inside is cozy and relaxing yet upscale and modern. They are calling it “rustic Vermont meets urban chic.” It was great to see the locally milled timbers and barn board as well as hand blown glass lighting, which were created right in Manchester.
But the atmosphere isn’t the only great thing; the food was fantastic. Everyone was raving. From drinks to dessert, Fire Tower doesn’t miss a beat. I thoroughly enjoyed my quesadilla appetizer. Loaded with braised beef and a special sour cream, I couldn’t get enough. The jerk wings were also delicious. Served with a special dipping sauce that was the perfect mix of sweet and tangy. They than surprised us by bringing out pizza for us to sample. Again, it was awesome. For my entrée, I ordered what I like to call the best cut of pork I’ve ever had. It was cooked to perfection and topped with figs and apples.
They will be offering everything from soups and salads, to shrimp, chipotle glazed ribs, burgers and pizza. And let’s not forget about the bar. Topped with concrete and illuminated alabaster panels the bar was the place to be last night. They offer some of the most unique Vermont craft beer as well as wine from around the globe.
The official opening of The Fire Tower is tomorrow, Saturday, November 23. They will offer lunch at 11:30am, après at 2:30pm and dinner at 5pm. They will also offer carry out and delivery options in case you want to stay in after a hard day on the slopes.
Stop in and give The Fire Tower a try. You surely will not be disappointed.
By Rob Chrostowski
I LOVE beer and chili, so suffice it to say I’m excited for the Chili Cook-off and Brew Fest this weekend! There’s nothing better than a cold beer to take the edge out of some spicy food. Light lagers and amber ales pair quite well with Chili and are perfect to cool off those taste buds. If you like it more on the spicy side, give a pale ale or IPA a try. The bitterness of the hops will bring out the spice in your food. If you’re a fan of darker beers, try adding some to your chili while you’re cooking it!
RESULTS OF CHILI COOK-OFF:
1st – BBQ Beef Brisket Chili
2nd – Maple Chocolate Stout Chili Con Carne
3rd – Scooby Doo and the Ghost Chili
4th – Happy Hippy Habanero Chili
5th – Earth Candy
6th – Ghost Chili
7th – Drop It Like It’s Hot
8th- Tom’s Turkey Chili
By Myra Foster.
I don’t know about you, but Brussels sprouts have never been among my favorites. Until today.
Caramelized on a Vermont Country Grillstone during a demonstration today at The Full Palette, this formerly suspicious vegetable will be the star of my harvest table.
Grilled mushrooms topped with brie, perfectly charred onion, salmon, snowpeas, even tomatoes hold up to grilling thanks to the Martin Hemm’s grillstone, which adds savory flavor to every dish.
It took two years of trial and error to develop a cooking stone that would stand up to the heat of a wood or gas fired grill. Hemm, an affable architect and structural engineer was up to the challenge.
He tried limestone and granite. Marble is perfect for serving, chilled and topped with sushi, but not for cooking. Then it hit him! Igneous rock, formed by heat and pressure. He zeroed in on basalt, a natural stone that won’t break, and is porous to keep any fats away from the food and from dripping onto to the fire (which can produce carcinogens).
You can sear diver scallops, grill flaky fish and all vegie shapes and sizes, add a tasty marinade while you cook and clean it all up in flash with the Vermont Country Grillstone, always available at Vermont Marble Museum in Proctor or online http://www.vermontcountrygrillstone.com.
I paired my my grilled cheddar and tomato on baguette with a pint of Northshire Brewery’s newly unveiled Sicilian Pale Ale, made from ancient grain with a hint of blood orange. And that’s just a sample of what you’ll find in the Tasting Tent. http://www.stratton.com/events-and-activities/events/2013/09/full-palette.aspx