I’m being lulled to sleep by a soft rain tonight. Two hungry horses are still grazing in the field outside my window, unafraid of the ominous clouds collecting above. NOVA is playing on PBS and I’m safely snug under a white down comfortable surrounded by an antique furniture and a vintage floral-patterned wallpaper.
For the last week I’ve been on assignment in quintessential Vermont with overnights at the
Three Stallions Inn just a mile from the bucolic little town of Randolph. The job is ten hours of blood, sweat and toil at a local diesel engine repair shop, but given where I’m bunking and the breakfast options, my crew of three are revitalized every morning by the amenities.
The idyllic central Vermont town offers plenty of comforts after work as well. There’s One Main Tap and Grill, the Depot, Village Pizza and our local favorite, The Black Krim Tavern.
Equal parts vegetarian, vegan, gluten free and delicious, The Black Krim serves up certified organic heirloom dishes that are so perfectly executed that there’s no need for salt, pepper or any condiments on the tables. An ever-changing menu ensures fresh produce from local farms and variety of flavors.
I enjoyed a hefty portion of coconut dusted seared salmon sitting atop a chili rice cake swimming in a pool of sparkling pineapple puree with a side dish of shaved cucumber slaw. That unique surprise lead to a return visit again tonight for the Seitan burger (no bun) topped with smoked blue cheese, roasted red peppers, toasted corn puree and greens.
The discerning spread and cozy atmosphere reminded my producer of Albany’s own New World Bistro. Rather than Ric Orlando in the kitchen it was Sara Natvig, the owner and trained chef who is too busy to thank personally but can be peeped at through the front restaurant window.
With our fuel source replenished, my crew will sleep soundly tonight.