balls, is now home to foosball, ping pong, air hockey, and a pool table.“ It’ s the best kind of mayhem in the winter when the hotel is full of kids,” Bob says with a laugh. The boot-up room is the epitome of ski convenience. Guests put on boots, suit up, and step directly outside to the lift. After skiing, they can come in, warm up, and relax with a mug or glass of hot chocolate or beer. The room doubles as a flex space in the evenings and off-season, with the eventual aim of hosting yoga sessions and various tastings.“ We’ re adding paneling and dimmable lighting to make it more versatile,” Bob says. Other details, such as bike storage for gravel bike riders and ski lockers, add to the multi-seasonal functionality.
The Trailhead: Blazing a Bold Culinary Path
The Trailhead Restaurant anchors the lodge’ s hospitality program.“ If you come to Vermont, you want Vermont food,” Bob says.“ So, we’ ve got Vermont cheeses, charcuterie, and locally sourced ingredients. It’ s elevated comfort food, kind of mountain food.” Chef Chris Cicchelli brings his passionate skill and creativity to the kitchen program, which celebrates Vermont’ s gastronomic versatility. Menu staples from the summer menu included Lodge
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