Norwich | VT

As rewarding as it was baking the day away at King Arthur Flour, this weekend continued to provide fun and excitement outside of the kitchen classroom. The girls and I made our way up the road to the Norwich Bed & Breakfast at Shear Luck Farm.Located at 229 Bradley Hill Road the B&B is a picturesque historic New England Farmhouse with just enough beds to accommodate the nine of us spending the night. Britta greeted us one by one, introducing herself with a handshake and a smile as we pulled in the driveway. She gave us the grand tour and then allowed us to choose our rooms. All of them were bright and spacious with old country charm and a private oversized contemporary bathroom. Michelle, Megan and I choose the Ledyard Room with hardwood floors that creaked when you walked, oriental rugs running the foot of the beds and walls painted a lively teal and soft periwinkle blue. After freshening up we reconvened in the suite for happy hour. We sipped on wine pint glass style before heading downtown for dinner. Last week Alicia graciously worked with the staff at Carpenter & Main and put together a 3 course prix fix menu for dinner.A casual and comfortable establishment, Carpenter & Main strives to incorporate the spirit and flavors of Vermont by utilizing products from local farms whenever possible. We began the meal with an amuse bouche of white bean cassoulet. We also ordered bottles of Vouvray!

For my appetizer I chose the Beet Bento Boxes with goat cheese mousse and toasted hazelnuts. The beets were incredibly tasty and the plating showed creativity and skill.The beets would have benefited from an additional amount of the yummy toasted hazelnuts or the goat cheese mouse, or perhaps a dash more of the emulsions. I was left with many bites of just beet where I craved to pair them with additional flavor and texture.For my entrée I chose the Fennel Pollen Crusted Halibut with sautéed spinach, fennel and carrots in a roasted tomato saffron broth. The delicate fish was cooked to flaky perfection yielding a barely there crust with a flavorful dusting of fennel pollen. The slightly sweet fennel and carrots melded with the savory broth of roasted tomato and saffron, creating a wonderfully soothing and aromatic dish. 

I chose the Buttermilk Panna Cotta with oven roasted nectarines and brown sugar cookies for dessert. This silky smooth Italian gelatin-pudding goes down easily at the end of a meal. Carpenter & Main provided flawless service in a comfortable and relaxed atmosphere. The staff were efficient and accommodating and I really appreciated the excellent menu they put together for us!

Good Morning, Vermont!

The sun had barely risen over the mountains as some of us headed out for an early morning stroll with the innkeepers dog, Zoe. 

We headed back for breakfast and were welcomed to the dining room where coffee, orange juice and fresh fruit awaited us. Breakfast was served piping hot in the form of a blueberry and cream cheese stuffed french toast sprinkled with powdered sugar and a side of bacon. It was sweet, hearty and filling.
So much beauty to take in here in the Green Mountains as summer turns to fall. Thanks to Norwich B&B @ Shear Luck Farm for sharing their little slice of Vermont with us!