Specials & Packages

At our Vermont Inn in the Okemo Valley, we offer several specials and packages. Check in seasonally to see what’s in store, and email us to join the “Inn Crowd,” where you’ll get special updates on exclusive offers at the last minute. Click on our specials and packages page at the top menu to see what is current!


Vermonters create Dinner Specials: Indian & Farm-to-Table Cuisine!

This June, visit the Golden Stage Inn Bed and Breakfast near Ludlow, VT to enjoy two spectacular dinners specially prepared for you by Vermont cooks!  The first will be authentic, homemade Indian cuisine; the second will be a Vermont farm-to-table dinner sourced with fresh, organic ingredients from local farms and fields.  Our specials page will tell you how to book your dinner reservation along with your room or one of our spring specials and packages.  Read on to find out more…but be warned in advance that your mouth may water!

June 7th, 2014: Authentic Indian Food with Lini Mazumdar of Anjali Farm and Lotus Moon Medicinals

lini-at-vermont-farmers-market-indian-cuisineOn June 7th, prepare your taste buds for a trip to India…while spending the evening at our Vermont Inn.  Lini Mazumdar has won the Amateur Chef Competition at the Taste of Vermont’s Stratton Festival in both 2013 and 2014.  She lives and works on Anjali Farm with her husband and is passionate about sourcing organic ingredients and Vermont local foods as the season permits.  Experience her talent firsthand through the Golden Stage Inn’s special Authentic Indian Cuisine Experience.  Arrive around 6:00 pm to enjoy appetizers & beverages, and to meet Lini and watch her cook in the Golden Stage Inn’s open kitchen!  Dinner will be served around 8:00 pm, and recipes will be provided for you to take home with you.

 

 

The evening’s menu will consist of:

  • Daal (Indian stewed lentils)
  • Basmati Rice
  • Spiced vegetables
  • A meat dish
  • Raita (seasoned yogurt dip)

Here are some sample dishes from her website to give you an idea of what you might see at our first Vermont dinner evening:

  • Basmati Rice with peas and onions
  • Red Lentil Daal with carrots and cilantro
  • Braised greens and garlic-y potatoes
  • Carrot and apple Raita
  • Chicken with ginger-cumin tomato sauce
  • Aromatic mixed grain pilaf
  • Green mung bean Daal with ginger & garlic
  • Homemade Paneer with spinach or peas
  • Fresh beet-root Raita
  • Ground lamb with mint, potatoes and peas
Fresh tomatoes from Anjali Farms during Vermont Farm Trail's 2011 Dinner

Fresh tomatoes from Anjali Farms during Vermont Farm Trail’s 2011 Community Harvest Picnic

Lini Mazumdar also specializes in herbs, as she is a certified Herbalist through the Southwestern School of Botanical Medicine.  She is a certified Ayurvedic Nutrition Consultant and caters Indian food for local Vermonters.  She has created organic Vermont herbal products for sixteen years.  Since moving to Vermont, she has cooked her delicious and healthful Indian cuisine using Vermont local foods and fresh, organic ingredients.  Her passion for plants, organic practices, and medicine translates into the health-inspiring and palate-delighting dinners she creates.  Learn more about her business, Lotus Moon Medicinals.  Anjali Farm has hosted Vermont farm-to-table events and dinners, including…

  • Vermont Farm Trail’s “Community Harvest Picnic” with Chefs Amy Chamberlain, Mike Noyes and Jason Tostrup in 2011
  • Mach’s Traveling Pizza Oven Night in 2009
  • “A Chef’s Harvest” with Chef Michael Noyes in 2007
  • and The Vermont Fresh Network’s very first on-site farm dinner in 2005!

June 21st, 2014: Vermont Farm-to-Table Dinner with Chef Nicholas Matush

By late June, farmer’s markets in Vermont will be packed with fresh local produce.  The best way to enjoy the bounty?  Kick back for a delectable five-course meal created by one of Vermont’s very best local cooks.  Nicholas Matush creates stunning dinners using Vermont local foods including meat, dairy, vegetables and more. You may even get a taste of Mad Pickler products, grown and pickled at Nick’s homestead in Springfield, VT!

Nicholas Matush graduated from New England Culinary School’s satellite campus in the British Virgin Islands.  His passion for food extends beyond the kitchen to the farm and soil.  He strives to create meals that please not only the palate, but also the artistic and aesthetic senses.

Nicholas Matush has worked at several fine dining and farm-to-table restaurants across the country, including Little Palm Island in the Florida Keys and Joseph’s Table in Taos, New Mexico.  Internationally, he was Sous Chef at Brandywine Bay Restaurant in the British Virgin Islands.  He was honored to be Chef Davide Pugliese’s sous-chef at the James Beard House in 2010.  Recently, he has started getting back in touch with the land, creating a pickling business called The Mad Pickler.  See below to admire some of Nick’s recent homemade meals!

vermont-local-foods-gourmet-meal

Picante gazpacho with pesto crostini

vermont-farm-to-table-dinner

Ramps ravioli with brown butter, fiddlehead ferns, and Mad Pickler’s herbal beets

Gypsy Mussels with kalamata olives, Mad Pickler's hot peppers, tomato, garlic and grilled Orchard Hill Country Loaf

Gypsy Mussels with kalamata olives, Mad Pickler’s hot peppers, tomato, garlic and grilled Orchard Hill Country Loaf

 

BYOB cocktail hour for both events starts at 6pm.  Tickets are $50 each, and are limited in supply.  Please order in advance to assure your spot!  We hope to do more dinners like this in the future to support local agriculture and the Vermont farm-to-table movement.  Don’t forget to look into our Road Trip Package or Foodies Getaway to make the most of your spring vacation in Vermont!

Vermont Maple Sugar Weekend

Lucky for those with a sweet tooth and love for all things maple, Golden Stage Inn is one of the few bed and breakfasts in VT offering a special for Vermont Maple Sugar Open House Weekend.

Our Gone Sugarin’ Weekend will be filled with maple-bedecked breakfasts and afternoon treats as the smell of this delicate sugar made from the power of photosynthesis wafts through the kitchen doors to the rest of the inn. Mention the special when you make a reservation at our bed and breakfast for the weekend of March 22nd and 23rd and receive a complimentary bottle of local maple syrup from the innkeepers upon your arrival. If your mouth is already watering, try one of these recipes from Vermont Maple Sugar Maker’s Association.

Fun facts:

  • Vermont produces more than 40% of the nation’s maple syrup.
  • It takes 40 gallons of sap to create just a single gallon of maple syrup!
  • Hannah Teter, Olympic gold medal winner, credited VT maple syrup as her key to success.
  • A grove of maple trees is called a ‘Sugarbush’  and are tapped in January and February.
  • The Golden Stage Inn’s ‘Gone Sugarin’ Special is featured in BnB Finder’s blog.

 

Interested in touring local sugar shacks that produce Vermont maple syrup?

Let us know and we’ll connect you with several great maple syrup producers within driving distance of the inn. You’ll be astonished with how much hard work – on the part of both the people and the maple trees! – goes into a single ounce of syrup, or a single piece of maple candy. I recently came across a unique Vermont product that uses exclusively Vermont-produced maple sugar, and is mainly sold in Vermont and a few surrounding states… Yolo (a made up word standing for ‘you only live once’) produces popcorn snacks, including those lightly popped with maple syrup. Yummy! Restaurants in the area are hopping on board with the maple theme as well and including delicious syrup in various supper recipes. We’d be happy to recommend a maple-themed dinner reservation for you. There are also several maple-themed libations produced in Vermont, including Boyden Valley Winery’s Maple Reserve and Maple Creme Liqueur, Vermont Gold Ultra Premium Vodka, and several beers from Vermont breweries including Rock Art, Lawson’s Finest Liquids and Long Trail Brewery.

Processing maple syrup is still a career that many in Vermont depend upon for their livelihood. Maple products are a source of pride for Vermont residents, and provide an edible connection to an integral part of Vermont’s history and economic development.

Watch the video below to learn about how processing Vermont maple sugar is both a career and a lifestyle, as well as a family tradition and Vermont emblem.

This March, sugarin’ season sure will be sweet!

-Sophi Veltrop, The Golden Stage Inn

Welcome to the “Inn Crowd”

When we have extra space at the Inn, we want to offer our loyal guests the opportunity to get away at the last minute for a lower price.  Ideal for those who have the freedom to escape to Vermont with just a few days’ notice, you can get exclusive access to discounted rooms or added bonuses such as free ski lift tickets or a night out to dinner on us.  We’ll always have something new and exciting to offer no matter the season, and we promise to keep your information confidential and not to flood your inbox.

For those of you who’ve arrived here through our newsletter, thank you for opting to receive our Spontaneity Pays Promotions through the “Inn Crowd” exclusive email list!  Your email address has just been added to our Inn Crowd mailing list.  Look forward to some fantastic and creative last minute deals!

If you’ve arrived at this page through our website or otherwise and want to become a part of the Inn Crowd, simply send an email to innkeeper@goldenstageinn.com to let us know.  We’ll add you to our email list and you’ll quickly see how Spontaneity Pays!

Locally Inspired Vermont Home Cooking

Our Treat to You

Summer Theatre at Weston Playhouse, 2013

Summer theatre at Weston Playhouse in Vermont is one of my favorite attractions of Okemo Valley.  Earlier this month, I went with my daughter Samantha and our exchange-student family member Yui to see Educating Rita.  The cast of two put on an engaging performance.  Even though the play was not my favorite selection, the play was thought provoking and insightful. The acting, the set, and overall the whole evening was a delight – as it typically is at Weston.

The line-up for the rest of the 2013 season looks great!  At the beautiful historic Main Stage, located on the green in the heart of Weston village, the Weston Playhouse Theatre Company is performing three more shows this season. They’ll plunge directly into some heavy issues about family life and mental health in Next to Normal, a rock musical with a Tony-award winning score.  And then they turn to some long-standing classics as they perform 42nd Street, the Tony-award winning musical about an actress trying to make it on Broadway , and To Kill A Mockingbird, a play that brings to life two of America’s favorite characters, Scout and Atticus Finch.

Just a few miles from the Main Stage is the “Other Stage,” located in the Weston Rod & Gun Club building on Route 100.  Tickets are a bit less expensive for shows performed here, but really, I don’t see why – every seat is a great one, and the quality of each performance is just as good too!  Each summer starts with a children’s show and this year’s was Alexander and the Terrible, Horrible, No Good, Very Bad Day.  (My kids loved this book, I’m sad that we missed this performance.)  Upcoming shows include Loving Leo, a new musical that explores family relationships, and The Blessed Plot, a one man play about the battle for free Shakespeare in Central Park.

Whether you are a seasoned theatre-goer or someone who thinks maybe it’s time to try theatre for the first time, Weston Playhouse is a great choice.  Of course, we recommend that you consider our theatre package so you can enjoy two nights at our Vermont Bed and Breakfast.  It’s a gorgeous drive between our inn in Proctorsville (Cavendish) and the Weston Playhouse.  And our breakfasts are sure to impress you at least as much as the theatre does!

-Julie-Lynn, Innkeeper, Golden Stage Inn

Craft Classes at the Wild and Woolly Weekend

When it comes to woolly craft classes and workshops,

I’ve always been much more of a spectator than a participant – though I admit to harboring a steady curiosity (or maybe envy is a better word).  At county fairs, I always seek out the craft barn and – okay, I’ll admit it – I get excited when I see that the spinners are doing their thing.  It’s like watching a fairy tale come to life as fluffy piles of wool are changed into spools of rough-hewn yarn.  Well, maybe it’s not quite as magical as spinning straw into gold, but it still impresses me every time! 

So it was a real treat for me to attend last year’s craft classes at Wild and Woolly Weekend, a fiber arts fair hosted by Six Loose Ladies and Fiber Arts in Vermont.  ­­­Now, I’m looking forward to this year’s installment, on April 27 and 28 at the Pointe Hotel.  This fiber arts weekend is 50% fair, 50% craft classes, and 50% social networking.   No, that’s not careless math; it’s just that this weekend has so much packed into two days that it overflows!  Veteran and virgin crafters alike really ought to swing by to check out the vendors and craft classes being offered by this energetic group of artists and do-it-yourself-ers.

Those who are new to this sort of event may have the wrong impression.  A weekend about yarn?!  Probably a bunch of old ladies sitting around with knitting needles, balls of yarn, and maybe even a cat or two by their feet.  You couldn’t be more wrong. When you look up the meaning of the phrase Wild and Woolly, you’ll find synonyms such as boisterous and unruly.  And, based on the energy that is present from the moment you walk in the door, boisterous and unruly seem like achievable descriptors!  (I mean, with a retail store name of Six Loose Ladies, you know that rowdy humor will be a part of the fun!)

The Wild and Woolly Weekend has craft classes available for the very beginner, like me, but they also have classes appropriate for those who are already pretty established in the crafting tradition.  In some classes, you’ll go home with a finished product; in others you’ll go home with enough knowledge and enthusiasm that you can tackle a new project on your own.  You can choose between three-hour classes or 50-minute ‘mini-classes.’  The topics range from spinning on a wheel or on a drop spindle; choosing and working with colors; making mug rugs (coasters), chair pads, animal pins, and mittens with needle felting; designing decorative boxes from paper collage;  and creating sparkly bracelets using beaded knitting.

Whether you’re still a latent crafter or an admitted junkie of all things wool, this event is well worth checking out.  Entrance is not only free, but there are door prizes galore.   The costs of craft classes are $5 or $10 for the mini-classes and between $30 and $45 for the 3-hour classes.  Class listings are available at the Six Loose Ladies website.

 

-Julie-Lynn, Innkeeper, Golden Stage Inn

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