What to expect: Killington is one of the largest ski resorts on the East Coast. Looking over the mountain and the map from the Snowshed base, you will need at least a few minutes of route planning to figure out what peak you want to get to and how you want to get there. One distinction I noticed with Killington is the popularity of moguls. From blue to black, almost every slope here has a section decorated with moguls. Nevertheless, Killington has some of the most pleasant wide and long runs that let you warm up to the challenge and perfect your slalom with great speed.
Getting there: The drive takes approximately 5.5 hours from Manhattan.
Where to stay: Killington Grand Resort Hotel or (as we have done) renting a condo/cabin from the owners at www.homeaway.com
Recommended Slopes: Needle’s Eye, Superstar, Pipe Dream to Bear Trax to Bear Cub, Skyeburst
Where to eat:
Noel’s For lunch ski down to Noel’s. Below the Sunrise Mountain, located on the far left side of Killington Peak, lays this secluded all-American restaurant. I believe it is as close as you can get to a pleasant dining experience away from the French and Swiss Alps. Given that we took our own music there and the restaurant manager, Marsha, liked us so much that she agreed to make outside seating available, Noel’s comes with great environment and good (not so healthy) food. Get a bottle of the Merlot. Start with the chicken wings with a side of ranch dressing and then order the corned beef brisket sandwich, prepared with caramelized onions and a mayonnaise-like dressing. Save room for the cheesecake (recommended by the manager, Marsha) that comes with a thick crust, tasting similar to Turkish Baklava. Order a glass of warm Kahlua mixed with Baileys instead of coffee.
Hemingway’s (www.hemingwaysrestaurant.com) Having been to multiple ski resorts in the U.S., I now know that each resort has at least one gourmet location known for its delicious food and hospitality. That place was the Pitcher Inn in Sugarbush, Vt., which is still one of the best restaurants I have been to outside of Manhattan.
Pitcher Inn’s companion is Hemingway’s in Killington. This refined cottage casually placed on one side of the highway comes with good surprises. The interior reminds one of a luxurious winter cottage that was not renovated by grandparents since the 1980s. The wooden bar and the large fireplace welcome patrons with warmth. The journey a great dining experience starts once seated in the high-ceiling main dining room colored in salmon. Choosing the wine among an extensive list of the greats takes a long time. Out choice, the 2002 Roda from the Rioja region in Spain is the perfect intro. Like the Italian Chianti, Roda is a blend of the Tempranillo grape, known to produce wines with a dusty, leathery edge to its raspberry and blackberry fruit tones. Dinner starts with incredibly delicious finger food: tiny warm profiteroles filled with Vermont Cheddar and herbs, compliments of the chef. Then we carry onto mushroom risotto marinated with truffles and an impeccable quail served with caramelized apricots. Although the risotto can do much better with a little more truffle, the quail consumes all of out attention and contentment. Next is the Angus beef served with steamed spinach, carrots and potato. As expected, it is flawless but lacks the creativity necessary to make it stand out among all the other specials found in steakhouses.
Among the three deserts we order, the almond cake served with a scoop of vanilla & elderflower ice-cream takes the fist place. The complimentary white Belgian truffles with nuts sprinkled on top are the most delicious ending to an extraordinary and expensive meal.
