Cuisine
All meals, wine pairings, and spirits are part of your all-inclusive rate. Your stay at Twin Farms is customized for you, and the culinary experience, in particular, is an integral part of your visit. We invite you to share your dietary preferences or restrictions with our guest services team through our online concierge form, via e-mail at info@twinfarms.com, or on the phone at 800-894-6327.
Philosophy
Chef Ted Ask’s dining philosophy at Twin Farms revolves around the changing seasons, locally-grown herbs and vegetables available each day, and your dietary preferences. Menus don’t exist. Like the art and design throughout the property, each dish becomes a delightful surprise. Enjoy meals in the main dining room, on the terrace beside the garden, or request private service in your cottage or suite, atop Ski Hill, along the trail, or anywhere else on the property.
Breakfast
Start the day by indulging in the myriad of possibilities. The only problem is choosing. Begin with freshly baked pastries with jam made from berries picked outside the Main House, fruits in season, and fluffy omelets. Returning guests love the lemon soufflé pancakes filled with fresh Vermont strawberries. And since several owners have roots in the Hawaiian Islands, you’ll always smell the rich aroma of Kona coffee in the morning.
Lunch
Unlike breakfast, where you select anything and everything you wish, lunch is a fixed menu with pre-arranged wine pairings created by Chef Ted Ask and Wine Manager Eric Reichenbach, based on your culinary preferences. Savor porcini poached Vermont turkey and wild mushroom lentil ragout with wine pairings in the dining room. Or explore hidden groves of the property with a picnic of cold poached Maine lobster with lemons, tamari grilled Cavendish quail and ginger apple slaw, along with five local potatoes in truffle vinaigrette, or Fable Farm heirloom tomatoes with ricotta, pine nuts, and opal basil leaves.
Afternoon Tea and Evening Cocktails
Afternoon tea and scones give way to the venerable cocktail hour. Moet & Chandon Imperial beside the fireplace. Imported beer and a game of croquet or pool. Martinis on your private screened porch. A tasting of Vermont cheeses. Anything you wish.
Dinner
At eight o’clock the culinary team serves the highest-quality ingredients from local providers in the candle-lit dining room of the Main House, steeped in rustic elegance. You may also choose to dine in front of a fire in your cottage or suite. Or reserve the Wine Cellar for an intimate and original celebration.
Sample Menus
Trained at the New England Culinary Institute, in Montpelier, Vermont, Chef Ted Ask combines a classical background with culinary creativity. Examples of main dishes include:
- Roasted misty knoll chicken breast with crispy confit stuffed thigh and goat’s cheese farro, fable farm chard, white carrots, madeira broth and espresso foam
- Howvale farm veal two ways with garden butternut squash puree and spinach, five grain blinis, natural jus, hazlenut gastrique
- Grilled halibut and prawn gnocchi in saffron broth with wild sunchokes, red romaine, asparagus tips and tangerine oil
Each carefully crafted meal allows you to explore a new interpretation of your favorite fare.
