Woodstock Inn & Resort: Red Barn Dinners At Kelly Way GardensJun 28, 2021 12:02PM ● By Virginia Dean
Photos provided by Woodstock Inn & Resort
Kelly Way Gardens is a farm-to-table program started from scratch, providing The Woodstock Inn & Resort with an on-site holistic food supply directly from the ground. There are unique and heirloom varieties that provide culinary inspiration to the Inn’s chefs in addition to the beauty of the 200 varieties of vegetables, 50 varieties of herbs and edible flowers, 75 varieties of berries and orchard plantings, a mushroom glen, and 200 varieties of cut flowers. The three-acre garden is tended by master gardener Benjamin Pauly, with produce picked daily and delivered to the culinary team while still warm from the sun. Thursday dinners include specialty wine pairings based on the menu, and Sunday dinners have Vineyard Brands wine pairing option as an add-on.
Join Resort Executive Chef Rhys Lewis during the summer and fall months for an evening of dinner party-style dining featuring the local artistry of Vermont’s cheesemakers, farmers, beekeepers, and dairymen while celebrating the bounty of Kelly Way Gardens. Open Tuesday-Saturday from 8 a.m. to 4 p.m. Reservations required: 802-457-6600 or [email protected].
Further information about the Gardens and meals was presented by Resort Marketing Manager Jennifer Vincent.
WI: The Space: The Red Barn Culinary Studio is the ideal blend of modern and rustic and a perfect place for a social dinner gathering while watching the Chefs from the Woodstock Inn & Resort prepare your meal right before your eyes. The Location: Nestled on the hillside of the Kedron Valley, the 3-acre Kelly Way Gardens is the perfect place to mosey and enjoy the beautiful Vermont outdoors.
The Food: We take pride in our culinary offerings, and the Red Barn dinners will engage your tastebuds with delicious menus inspired by our gardens & culinary creations — the epitome of garden-to-fork dining. The dinner features the local artistry of cheesemakers, farmers, beekeepers, and dairymen while celebrating the bounty of Kelly Way Gardens. The Red Barn Dinner Series is a fantastic collaboration between our gardeners and chefs. Utilizing the fresh produce from Kelly Way Gardens and other farms in our community, our chefs craft unique menus for each seating with wine pairings chosen by our experts.
WM: What classes are being offered currently and in the near future? When and where?
WI: We are currently working on some summer/fall programming with our gardeners but will not be able to share details in time for your deadline.
WM: What tours and events can the public look forward to in the next few months?
WI: Kelly Way Gardens is open to the public during the summer months, and we highly encourage visitors. Experience the garden to see and learn about the working landscape of Vermont. Please stop on by to enjoy the vivid sights, tastes, and smells of the gardens, while chatting with the gardeners in the field. Moseying encouraged.
WM: Please tell us about the Kelly Gardens … what’s in it?
WI: Kelly Way Gardens specializes in unique and heirloom varieties and provide culinary inspiration to our chefs and beauty to the Resort with over 200 varieties of vegetables, 50 varieties of herbs and edible flowers, 75 varieties of berries and orchard plantings, a mushroom glen, and 200 types of cut flowers.
WM: We understand the Inn is offering specialty seasonal dinners. Can you tell us something about them?
WI: New this year, we have added a Wine Pairing Specialty Dinners on Thursday evenings at the Red Barns. These evenings feature Sparkling Wine in the Garden, followed by a unique 4-course meal with expertly chosen wine pairing.