I’m the type of food writer who gets cranky about the limitations set on menus — particularly, not being able to order a burger before noon. Typical American breakfast fare isn’t my jam: cloyingly sweetened confections often topped with syrups and jellies. That is, until I visited Twin Farms.
Nestled on 300 utterly picturesque acres in Barnard, Vermont, this luxury property has just 20 uniquely designed accommodations with a staff-to-guest ratio of more than double. That means guests are called by name upon arrival and want for nothing.
In addition to impeccable service, Twin Farms is known for its curated, imaginative food and beverage program. Menus are rare, and it’s all-inclusive. But don’t come expecting watery piña coladas and tasteless buffets. Here, it’s seasonal dishes that are never quite the same, each thoughtfully paired with exciting wines.
Lunch and dinner are a surprise, though guests fill out a detailed questionnaire before arrival to ensure meals are truly customized. Think three-course lunches, like a cozy chicken potpie paired with a crisp Sancerre. Dinner might be a crab soup, followed by lamb — with a texture not far from butter — then capped with dessert and a port.
There’s a nightly cocktail hour with passed hors d’oeuvres, like duck fritters and salmon tartare. Paul, who helms the bar, will take good care of you. Might I suggest straying from your standby to sip a tipple made with local spirits, such as the 1791. But if it’s a special Scotch you’re after, they’ll pour it. Fancy a glass of Delamotte Brut? You’ll find it resting in a bucket starting at 11 a.m. for self-service pours.
It would serve you well to become acquainted with Keven Ring, the resort’s wine and beverage manager — that is, if he doesn’t befriend you first. During his afternoon craft-beer class, he overheard my husband and me discussing our interest in learning more about local cider. Ring arranged an impromptu tasting the following day — along with a coveted bottle of Fable Farm’s local variety. We didn’t ask, but we certainly received.
In fact, I could have asked for, and easily received, that cheeseburger for breakfast. It swiftly would have arrived in a charming wicker picnic basket with every necessary accoutrement and a vase of fresh flowers. That’s how Twin Farms does room service.
But I was told by chef Nathan Rich that breakfast is what’s best, so I obliged and ordered the famous soufflé pancakes and a side of bacon from the pig delivered the day prior. Of course, the chef was right. The pancakes were airy pillows of lemony heaven kissed with just a touch of local maple syrup to perfectly complement the slightly salty bacon.
Upon checkout, if you’re too full from breakfast (guilty), the Twin Farms kitchen staff is keen to pack a lunch for your journey home. Along with sandwiches, cornichons and local cheeses, our basket contained the recipe for those beloved soufflé pancakes.
