Select Wednesdays this Summer
July 2 | august 27 | October 8
Enjoy a culinary feast in a spectacular setting. Returning this summer, Executive Chef Sean Blomgren works with our local partner farms and producers to highlight the best fresh flavors and ingredients of the area. Each dinner features a Vermont-inspired four course menu and includes a cocktail reception, wine pairing, and live music. Dinners are aimed at adults 21+
Please note: October's dinner will be held inside one of The Lodge's signature restaurants.
July 2, 2025
Featuring Triple J Pastures
The team behind Triple J Pastures started here as colleagues before embarking on their farming journey. Jen & John have created a regenerative and pasture-based livestock & vegetable farm on 65 acres in Vermont’s Northeast Kingdom. Their meat and eggs can be found throughout the area as well as at their wildly-popular farmer’s market stands in Waitsfield and Stowe.
August 27, 2025
Featuring Knee Deep Farms
Knee Deep Farm is a small farm tucked right up against the Green Mountains of Vermont just over the notch in Jeffersonville. Their diverse farm grows Certified Organic vegetables, herbs, garlic, and flowers, all of which are staples of the Spruce Peak dining experience each summer.
October 8, 2025
Featuring Runamok Maple & Vermont Wagyu
Beverage Partner: Duckhorn
As the premier export of Vermont, maple syrup is a defining experience for travelers who visit from near and far. To partner with the finest syrup producer around was an exciting opportunity to provide our guests with the best maple to enjoy while at Spruce Peak.
At Vermont Wagyu, we produce some of the best Wagyu beef in the world by pioneering restorative agricultural management, implementing low-stress handling techniques, and utilizing data-driven breeding practices for our Japanese Black Cattle (Wagyu).
