Hemingway's Restaurant...
Hemingway's at HomeDinners in home. A special service for those who wish to dine in the privacy of their personal or rental home. Renowned for the use of high quality ingredients simply prepared, chef Ted Fondulas will select ingredients to be transformed by his staff for delectable dining in seclusion. You may also have a cooking demonstration by Ted in the privacy of your own home or condominium. It's a great party idea. Optional: For a spectacular event or vacation we can arrange a luxurious house with a beautiful demonstration kitchen. For further information visit our menu page or phone 802-422-3886 or email us. Chef for a Day Come behind the scene into Hemingway’s kitchen with Chef Ted, where you’ll learn how to chop, peel, pour, strain, grate and dice with aplomb! In the heart of Vermont country you will transform farm fresh products into a scrumptious meal. Afternoon preparation of the night’s menu is followed by a four course dinner with wines for you and a friend. $350. Tax and gratuity included. Come be Chef for a Day. Come learn the Heming-way. You’ll laugh and have a good time too! Phone 802-422-3886 or email us now for yourself or as a gift! See photos here April 13-May 13 Nightly Italian Specials A diversity of Italian foods have always been staple menu items at Hemingway's, but since our last Food Odyssey to Italy we have had a love affair with Italian cuisine! To introduce to you our affection for Italian cooking we offer a month of delizioso fare. Vermont Food Odyssey Friday, May 30, 2008- Sunday, June 1 Come for a weekend of chocolate, cheese and some of Ted’s charismatic cooking techniques. Itinerary & photos. Asparagus & Morel Wine Dinner SAT, May 31 /7 PM Local spring foraging usually finds us morels, baby asparagus, ramps, and good old dandelion greens. Following is our version of a tasty asparagus & morel theme dinner with Chef Ted's uncanny ability for pairing wine & food. To wit: his Robert Mondavi Culinary Award of Excellence given for this very reason. White Asparagus Salad with Maine Peekytoe Crab & Tomato Confit Dr. Konstantine Frank Semi-dry Riesling, NY, 2006 House-made Pasta with Morels, Caraway & Fava Beans Tablas Creek, Côtes de Tablas Blanc, Paso Robles, CA, 2005 Roast Poussin with Asparagus & Morel Stuffing Benton Lane, Pinot Noir, OR, 2006 Strawberry Tart with White Asparagus Semifreddo Peter Lehman, Botrytis Semillon, Barossa, 2006 $75 per person / tax and gratuity will be added Food Odysseys Join us on one of our culinary holidays, where we taste and learn in kitchens and vineyards, farms and markets, gardens and groves. Our Food Odyssey to Vermont and Montreal is in the works. Meanwhile you can view photos and details of our escapades to Italy and France with hands-on culinary classes; tastings of local specialties: wine, cheese, olive oil, meats, balsamic vinegar; and tastings at famous estates, markets, farms. We visit vineyards, artisans, and historic sites, and revel in historic, traditional, and contemporary cuisines. Killington Wine Festival Dinner Friday, July 18 / 7PM Details to be announced, but save the date! The Vermont chapter of the American Institute of Wine and Food is dedicated to disseminating knowledge about the benefits and pleasures of good food and drink. Reaching out to grade school children with Days of Taste, as well as seasoned lovers of food & wine with adult learning adventures, networking and social affairs, the AIWF also provides a scholarship for budding high schoolers with culinary interests. You too can join us in our educational mission. Email us or visit www.AIWF.org ALWAYS GOOD FOR GIVING! Purchase of the AIWF label of Grafton Village 2 year Classic Cheddar Cheese will help send a Vermont student to school with the AIWF Vermont Culinary Scholarship. It's simple to buy our smart and famous Vermont cheese now. ART FOR SALEView our abstract acrylic paintings by Laura Finn, ink paintings by Peter Bramhall, water colors by Alice Sciore, and abstract oil paintings by Tom Merwin.Paintings from the estate of Cecil C. Bell (1906 - 1970) We are pleased to offer private viewings of Bell's Vermont oils as well as gouaches and prints from Vermont and New York. THE HISTORY OF VERMONT’S ASHCAN ARTIST: Cecil C. Bell painted local portraits and Vermont pastoral scenes from the 1930’s until his death in Rutland in 1970. Born in Seattle, Washington, and a student of the Art Institute of Chicago, as well as the Art Students League of New York under Harry Wickey and John Sloan, Cecil C. Bell has had his work in the public collections of major museums such as The Metropolitan, Cooper-Hewitt and The Whitney in New York, The Smithsonian Institution, The American Academy of Arts and Letters, the Storm King Art Center and the Parrish Art Museum, as well other prestigious art collections. He resided in Staten Island and Vermont. Bell’s style is reminiscent of the Ashcan school of painters of the 1930’s--so called because the depictions of daily neighborhood life sometimes included rooftops replete with laundry or alleys with ash cans. Cecil Bell, affectionately known as “Spike” to his friends, did not share, however, the doom and gloom philosophy of his fellow artists in the Social Realist movement. Instead he portrayed life as he saw it--with un-sung layers of promise. Phyllis Barton, biographer of Cecil C. Bell, says "Like a writer digging for copious information, Bell with tender skill shaped Vermont history in paint.“ Please note that we would be happy to help any art student with a thesis concerning Bell. artcyclopedia.com View Cecil C. Bell works for sale. CELEBRATING? Following are some suggestions if you would like to make your night more than extra special! * Souvenir sterling tack pin (1" pin of our pheasant logo): $15 in gift box *Pair of hand blown Champagne glasses with logo: $28.95 with gift bag *Bottle of Champagne or sparkling wine at your table: approximate price ranges: $35-40 / $65-75 / $150-200 Looking for engagement or wedding rings? Visit this Celtic store for something beautifully different. * Petite "bouquet" for women or "sheaf of wheat" for men made in Italy with almond candies. $5.95 for each edible bomboniere flower. *Birthday candle with token boutonniere for men and small posy for women. n/c *Happy Birthday / Anniversary on the rim of your dessert plate(s): n/c *Flower arrangement (with advance notice): from $15 *Gift box of Hemingway's homemade white chocolate-maple nut candies: $5.95 Click here for GIFT CERTIFICATES |
| WIN! Send us your favorite wine and food combination and you'll be entered to win our custom designed sterling silver Hemingway's pin. Our pheasant logo has been sculpted into a versatile sterling silver pin or tie tack. The one-inch silver pin with jewel clasp has the state of Vermont outlined on the back along with the word Hemingway's. Send us your entry now! |
When entering our contest remember to choose one of YOUR favorite combinations, not a pairing which we serve. Following is a recipe introduced by us over 20 years ago! It is so popular we still offer it on our menu. Try it. You'll like it. www.hemingwaysrestaurant.com/new |
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Vermont's Superchef
Ted Fondulas, co-owner of Hemingway's Restaurant in Killington,
is one of 70 chefs in the United States included in Superchefs, published by John Wiley & Sons, Inc. Signature
recipes from "America's New Royalty" were compiled and tested
by Karen Gantz Zahler. Superchefs boasts more than 150 recipes and helpful hints from such admired and inspired chefs as Wolfgang Puck, Jeremiah Tower, Jean-Georges Vongerichten and Stephan Piles. Another fantastic cookbook to add to your collection is Great Chefs of the East with over 200 pages of recipes and photographs based on the popular TV series. World famous restaurants from Washington D.C. to Maine are featured including the former Lutece, Jasper's, Jean-Louis at the Watergate, and the still celebrated Inn at Little Washington, Le Bec Fin, "21" Club, and Hemingway's! Order your inscribed, autographed copy of |
"Overwhelmingly the choice as best food in the area..."
SNOW COUNTRY
4988 US ROUTE 4 • KILLINGTON, VT • (802) 422-3886
Ted and Linda Fondulas
"Extreme Cuisine--Unplugged"