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Ice Queen

Side Dishes: Stowe Mountain Lodge's new chef keeps guests warm

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Published December 15, 2010 at 6:24 a.m.


Chef Tiffany Sawyer has been around. Before she started two months ago as executive chef at the Stowe Mountain Lodge, the certified sommelier and Culinary Olympics silver medalist worked in Florida, Singapore, Hawaii, Australia and London.

Why Stowe? When the four-diamond resort called her, Sawyer was ready to return to her native New England. It “certainly wasn’t for the weather,” she quips.

Sawyer recently unveiled her first winter menus at both the fine-dining restaurant Solstice and the more casual Hourglass. A theme of traditional comfort food — with a personal spin — is apparent in Sawyer’s new dishes at Solstice. She lists rabbit fricassee, pheasant coq au vin, and cod with New England clam chowder-style sauce among representative dishes.

A similar approach is working at Hourglass, where she’s introduced a series of “artisanal” grilled-cheese sandwiches. Sawyer says she’s especially partial to the Vermonter — local turkey breast with sherried caramelized onions, local chèvre mixed with cranberry chutney and a two-year-old cheddar blend. The chef has also dressed up the bar’s flatbreads, which now include a pie with butternut-squash purée, local apples, local mozzarella and walnuts.

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