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. Afternoon preparation of the night’s menu followed by one four-course dinner without wines. $150 Tax and gratuity is 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  See what you just missed? Visit Vermont in the spring to experience firsthand the romantic beauty in nature's sub-text of Vermont's Other Foliage Spring Forage Sunday, May 3 / 1PM Vermont's Other Foliage season is also the season of searching for earth’s early shoots of fiddle heads, Japanese knot weed, wild ramps, and maybe wild nettles, even morel mushrooms if we get lucky! Of course dandelions will be ripe for picking too. Come romp through Vermont with us in search of these short-lived and limited delicacies. Chef Ted will create a supper around our finds or you can take yours home and revel later in the culinary delights of your own cooking prowess. $40 per person for 3 course supper / Tax and gratuity will be added / Romp and education is free! Visit our current blog, The Ricotta Diaries, to view photos and read about what happened. Killington Wine Fest Dinner Origin of the Species: Château de Beaucastel begets Tablas Creek Friday, July 17 /7 PM Robert Z. Haas, founder of Vineyard Brands importing company and managing partner of Tablas Creek Vineyard in Paso Robles, California, will conduct our annual Friday night wine tasting in conjunction with the Killington Wine Fest. In keeping with Bob's connecting role between California and French wine producers, he will compare the stylistic similarities and differences between the wines of Tablas Creek Vineyard and the esteemed Château de Beaucastel, partners in his Tablas Creek venture. It is a closer connection than you might imagine! Killington Wine Fest Continued Feature July 18-19 Mark Raymond will be available for our Saturday dinner hour to answer your questions and discuss the wines of Frederick Wildman and Sons which will be highlighted Saturday and Sunday on our nightly four course Wine Tasting Menu. No Crying in the Kitchen of the New England Culinary Institute Friday, August 28 / 7PM Gather with us for an entertaining dinner with affable Michel LeBorgne, of Vermont’s New England Culinary Institute. Chef Michel will chat about his recently published memoir, No Crying in the Kitchen, full of humorous stories behind his involvement with NECI, one of the best culinary arts school in New England. With his superlative work ethic as a teaching chef, Michel discloses he has done it all, and all for the rewarding success of his students. Four-course dinner with wines $75. AIWF members, $65. Tax and gratuity will be added. This is an AIWF event. Proceeds from the dinner and books sold this evening help fund the America Institute of Wine & Food Culinary Scholarship Fund, available to Vermont students who seek a culinary education. It’s an honor to have Chef Michel with us on this special day, as we celebrate Hemingway’s 27th year of business. Some nightly surprises surely await. Annual Mushroom Forage Labor Day Monday, September 7 /11 AM- 5PM After a lecture and luncheon, our annual mushroom forage through Vermont woods is with a mycology instructor who is versed in identifying many species of mushrooms that are safe for amateur foraging. Faith Hunt has lectured at the Montshire Museum of Science in Norwich, Vermont, and for members of the National Audubon Society. Of her lectures and field trips Ms. Hunt says, “I show people what mushrooms kill you dead, what mushrooms make you wish you were dead, and what mushrooms are delicious!” Photos ANNUAL HARVEST EVENT Vermont Estate Winemakers Dinner Friday, October 30 / 7 PM You’ll be surprised to know that each year Vermont estate wines get better and better. With new hybrid grape varietals we’ll show you just how well they get along with fine cuisine! We’ll also taste the first barrel sampling of the last released University of Michigan hybrid grape! Come learn with us about this exciting new Vermont venture. Featured speakers: Ray Knutsen, owner Champlain Valley Vineyard & hybrid tester for the University of Michigan, Chris Granstrom, owner Lincoln Peak Vineyard, & Robert Lesnikoski, winemaker, Boyden Valley Winery. Read more here about Vermont's Wine Future. $75. per person. Tax and service 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. If you are interested in having a Food Odyssey in Vermont and/or Montreal sign up for information. Meanwhile you can view photos and details of our other 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. 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 school students 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, abstract oil paintings by Tom Merwin, and hand-knotted wall hangings by David Stearns.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 Sullivan Goss / Art of the American Scene University California Santa Barbara View Cecil C. Bell Vermont Gallery 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): $14.95 in gift box *Bottle of Champagne or sparkling wine at your table: approximate price ranges: $35-40 / $65-75 / $150-200 *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 *Gift box of Hemingway's homemade white chocolate-maple nut candies: $5.95 * Looking for engagement or wedding rings? Visit this Celtic store for something beautifully different. Visit here for more information on Hemingway's weddings. |
| 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 |
"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"