Date Night at Solstice - Stowe, Vermont

M and I have had date night as a standing appointment since I first moved here.  We decided post-wedding that we needed to continue the tradition.  Which frankly, I really love even when it feels like "a tradition".  And hell he is a great dancer so there. :-)

My pick last night was Solstice at the Stowe Mountation Lodge in Stowe, Vermont.  The lodge is a bit of a monster (formerly owned by the insurance company AIG). But the inside is filled with the expected wood and large roaring fireplaces.  We were early so we had a drink at the bar.  The bartender was obviously overwhelmed - made me tap my foot but we enjoyed a Switchback and a lemon drop martini (knocked me silly right off the bat) before heading in for dinner.

Solstice is committed to sustainable and local food.   One of the reasons for me picking the place - not a big fan of resorts.  But I wanted to make that winding ride to Stowe to relax.  Roadtrips put me in a zen place and if there is good food at the end all the better.

The restaurant itself felt a little hotelish - I suggest white tablecloths to match the pricepoint of the food.  The staff was helpful and full of local knowledge.  We considered the tasting menu but it was full of fish and lamb which was not my first pick for the evening.  We started with a full, fruity Pinot Noir and a cheese selection of local cheeses....I think I could just eat cheese and bread for the rest of my life.  A mix of soft rind and hard cheeses.  Local honey and lavender and raspberry compote.  Very tasty choice.

My first course was the pate.  I should know better than to order pork pate. It always is prepared as a country pate which I really don't care for...too much like potted meat in my opinion.  I want the smooth texture of goose or chicken liver....chopped shallots and dijon mustard.  So my bad.  I am sure lovers of pork country pate would have loved it. M had a seared pork belly with balsamic reduction and honey.  Not a fan of sweet with his pork - but it was cooked perfectly.  I love sweet or fruit on pork. Must be the German in me.

Main course was Boyden Farms tenderloin with a red wine reduction, potato puree and polenta cakes as a side.  M had a mushroom pasta.  The reduction on the tenderloin was thick and delicious.  I love reductions but have not been able to master them at home yet.  This reduction would coat a spoon and had a mouthfeel that was decadent and rich.  M called the server over to ask the chef the key to making it.  Answer: boil the hell out veal bones for the rich marrow and gelatin.  Mmmmmmmm.....

Dessert was coconut creme brulee and marscapone cheesecake with blueberries and a gingersnap cookie.  My cold was a bit to heavy to taste the coconut in the brulee but M loved his cheesecake.

A lovely date night but not sure I would drop that kind of money again for Solstice.  I recommend going for a lovely glass of wine and the cheese selection.

Solstice
Stowe, Vermont