The Woodstock Inn & Resort has a full plate of experiences for you during this season’s farm-to-table Red Barn Dinner Series.
Reimagined by seasoned Executive Chef and Director of Food and Beverage Matthew McClure, each meticulously crafted multi-course menu is anchored by Vermont’s seasonal harvest, all grown at the Resort’s own Kelly Way Gardens. Hyper focused on incorporating the freshest ingredients, menus feature proteins sourced from local farms and produce from the 4-acre Kelly Way Gardens. Guests get to stroll through the gardens during cocktail hour, then head inside the renovated historic barn just steps from the rows of produce they will then see Chef McClure and his team prepare. The 11,000 square foot Red Barn Culinary and Garden Studios make the perfect backdrop for these Chef-driven experiences. The intentionality presented in each dish carries through to the design elements found throughout the Red Barns, like the white pine tables crafted using ethically harvested wood from nearby Marsh-Billings-Rockefeller National Historical Park.
Paying homage to the conservation legacies of the Rockefeller and Billings families, Kelly Way Gardens serves as a holistic produce source for the Inn. Spanning more than three acres, the garden acts as the culinary inspiration to the resort and culinary team, comprised of more than 200 varieties of vegetables, 50 varieties of herbs and edible flowers, 75 varieties of berries, and features its own mushroom glen. Guests and visitors alike can tour the garden grounds, enjoy tastings and even partake in gardening classes.
“We’re excited to create memorable experiences for guests that truly showcase the depth of Vermont’s culinary ecosystem, from our own offerings at Kelly Way Gardens in partnership with Benjamin and his team to our standout community partners.” says Chef McClure. “It’s what makes the Red Barn Dinners and the meals we create here at the Inn one-of-a-kind.”
Highlighting the program’s homegrown nature and usual artisanal flare, each Thursday will pair a different regional purveyor, featuring their product as a centerpiece in the four-course dining experience. The collaborative services will bring together fellow gardeners, craftsman, local farmers and seasoned Chefs including “I Am From Here” author and James Beard Award-winning Chef Vishwesh Bhatt of Snackbar in Oxford, Mississippi; and Chef Roshara Sanders, the first Black female chef instructor at the Culinary Institute of America and a Food Network Chopped Champion Chef. The experience is $160 per person, plus tax and gratuity, with expert-led wine pairings included, reservations are available online.
Reminiscent of a traditional supper club, Sunday dinners will bring guests together over a three-course family-style meal that will feature a grazing course alongside seasonal soups or salads and entrees that honor local purveyors, topped off with a dessert made by the resort’s own French Pastry Chef and his team. Similarly, the evening will begin with cocktail hour in Kelly Way Gardens at 6:00pm, followed by dinner in the Red Barn at 7:00pm. The experience is $140 per person, plus tax and gratuity, with expert-led wine pairings included, reservations are available online.
Over the course of his lauded 20-year career, Chef Matthew McClure’s culinary prowess has earned him multiple nominations like Best Chef South by the prestigious James Beard Foundation and awarded Best New Chef 2015 by Food & Wine. His years of creative experience and love for hyper seasonal cuisine shines especially bright at the Woodstock Inn & Resort’s specialty Red Barn Dinner Series.
In Partnership with Woodstock Inn & Resort
