Heading to Stowe this spring but worried about booking during the “off-season”? No doubt there will still be plenty of great skiing this spring, after all it’s been a record-breaking winter season for snowfall! But just in case you’re looking for a few “less active” things to do we’ve listed some of our favorites. What’s better? They all involve food and drink
Vermont Maple Sugarhouses
When the nights are cold and the days are warm Vermonters go to work producing nearly half of the country’s pure maple syrup. Maple trees are tapped in late winter to be ready when the sap starts flowing in the spring. Vermont Maple Sugar Makers Association tells us that it takes 40 gallons of raw sap to produce one gallon of maple syrup!
You can observe the syrup-production process firsthand by taking part in the 2019 Vermont Maple Open House Weekend being held on March 21st and March 22nd. Sugar makers will be opening the doors of their sugarhouses and inviting visitors in to experience and taste for themselves the pure maple syrup that Vermont is so well-known for.
What would be more fun for the beer lover than a getaway focused on just that! Vermont’s craft beer industry has grown from a few early start-ups to more than fifty today, and Vermont is first in the nation for breweries and brew pubs per capita. Local craft brews are available in all of the Stowe restaurants, or you can follow the Beer Trail and explore on your own.
We highly recommend taking a “worry free” beer journey with one of the knowledgable guides and leaving the driving to a tour driver.
Hungry anyone? Sit back and enjoy farm to table cuisine created by local artisan chefs teamed with passionate farmers.
The Vermont Fresh Network increases the amount of local food bought and served by Vermont restaurants by connecting area chefs with farmers who produce what the restaurants are looking to buy. To be part of the network a restaurant must ensure that at least 15% of their food is Vermont grown or produced; feature a menu that contains Vermont products which represent three of the six USDA food groups; and attend at least one VFN networking event.