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Joining the Club

Side Dishes: New chef revitalizes the Basin Harbor Club



When the chichi Basin Harbor Club reopens for business on May 18, the food will take a turn for the ultra-local — and ultra-fun. Longtime culinary consultant Rodney Rehwinkel has taken over as executive chef at the resort following four years at the International Gold Club & Resort in Bolton, Mass., a suburb of Boston. But his ideas are more Green Mountains than big city.

One of Rehwinkel’s first orders of business was working with the Addison County Relocalization Network to connect with small, nearby farms. He’ll continue to forge relationships with Addison County growers for a menu he calls “seasonal, meaning seasonal by the week.” Creative items on the sample menu for the upscale Main Dining Room include early-pea soup with mint oil and fennel flan. Dinner at the more laid-back Red Mill includes pappardelle Bolognese with local game and crispy pork-belly sliders.

Each week will bring several special dinners, too. On Saturdays, Rehwinkel offers a $40 buffet complete with locally focused carving and sauté stations. Sunday-night artisan dinners bring in local crafters to vend among smoked brisket, pork and whole salmon. Tuesday is Fair Night, featuring stations with kebabs, “Weenie World” and cotton candy.

Connie Jacobs-Warden, who sold her St. Albans restaurant Chow! Bella last year, is joining Rehwinkel’s team as a culinary instructor; she’ll hold at least three classes each week.

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