Rooted in a family tradition that dates back to 1886, the historic property on Lake Champlain creates a summer camp vibe with modern, creative recreation offerings.
As drivers approach Basin Harbor Club & Resort (BHC), they see colorful Adirondack chairs of all sizes, and signs reading: “Relax—please drive slowly.”
These signs, dotting the narrow, winding roads in remote Ferrisburgh, Vt., set the tone for what is often described as a summer camp for adults—a laid-back, social retreat featuring ample water- and land-based recreation, high-end cuisine and unique accommodations.
Basin Harbor Club & Resort Ferrisburgh, Vt. Opened: 1886 Website: www.basinharbor.com Members: 400 (including families), 100 golf Facilities: •18-hole Championship Golf Course with Driving Range •9,000 sq. ft. of Meeting Space •147 Total Accommodations; 73 Cottages, 23,000-sq. ft. Lodge •Fitness Center •Five Tennis Courts (two Har-Tru, three all-weather) •Blue Chair Day Spa •Three-hole Disc Golf Course •Heated Olympic-sized Pool •Hiking, Mountain Biking Trails Dining venues: Main Dining Room, North Dock, Homestead Lawn, Red Mill Restaurant Co-owners (and hosts): Pennie Beach, Bob Beach, Jr. Director of Sales: Sarah Morris Executive Chef: Christian Kruse Director of Golf: Will Benton Golf Course & Grounds Superintendent: Scott Clark Director of Resort Marketing: Jen Wyman Communications & Resort Events Manager: Sadie Stone |
“When people drive by the gates, it’s a stress release,” says Pennie Beach, co-owner and fourth-generation host. “It’s difficult to put into words how relaxing and safe it is here. There’s a sense of peace you can’t get anywhere else.”
Pennie Beach describes the property’s offerings as “active tranquility,” allowing guests to either be engaged through activities such as water skiing, sailing, fishing or exploring shipwrecks on Lake Champlain, or to simply relax, dine and “watch the lake go by.”
Firmly Rooted
With five generations owning and working at BHC since its inception, the property has deep roots. In 1882, Ardelia Beach purchased the property’s original 200 acres for $4,000. BHC’s main lodge began as a farmhouse with a stellar view of the lake, reachable by horse and boat. In 1886, the Basin Harbor Club officially opened, accepting (and feeding) summer boarders on Lake Champlain.
These days, the property measures closer to 700 acres, though about half is being actively used, including the campus, golf course, Lake Champlain Maritime Museum, and the Fresh Food Farm.
“We see ourselves in more of a stewardship role with the land,” says Bob Beach, Jr., co-owner, fourth-generation host, and brother to Pennie. “We don’t own it—we just maintain it.”
The Beaches’ roots in farming continue to this day. BHC has the largest selection of annual plants in the state, Pennie Beach says, with 12,500 a year. The property took up composting 20 years ago “not for the sake of being green, but because it’s the right thing to do,” she notes. BHC’s 18-hole golf course was the first in the Green Mountain State to earn the Audubon Cooperative Sanctuary designation, and the property’s Habitat Project aims to create more protected areas for wildlife (more than 93 species of birds have been identified on the property).
Before 1918, the farm produced chicken, beef, turkey, and vegetables. Over the years, the crops cultivated on the property have varied, and now the club grows produce and flowers for its restaurants, using a couple acres with the help of farmer Megan Browning.
“We view the farming operation as a sustainable opportunity, reclaiming the land while educating guests on gardening,” says Pennie Beach.
Starting in the 1920s, the owners began building standalone cottages along the lake based on designs and floor plans submitted by guests, giving each private building its own size, shape and style, suited to that family’s needs.
Now, the decor in BHC’s 73 cottages is being changed through a campus-wide renovation, with each guest accommodation receiving individualized attention by Joanne Palmisano, who is salvaging, restoring and repurposing antiques and vintage items that have been stowed away in BHC’s attics and storage areas—converting trunks into coffee tables, and using oars and croquet mallets as wall decor.
While the design is being refreshed (though still incorporating the familiar New England style), the bones remain the same—even the waterfront view is guaranteed to stay just as picturesque, with Adirondack State Park surrounding the lake.
Looking Forward
While the BHC property is steeped in tradition, it has also selectively embraced modern conveniences. Though the property has resisted installing televisions in the cottages, it did make Wi-Fi available 10 years ago—a logistical challenge that the staff viewed as a necessity to keep guests happy.
Director of Sales Sarah Morris, fifth-generation host and Pennie Beach’s daughter, is a self-described “product of resort life,” having grown up at BHC and worked there from the time she was 14. In fact, Morris notes, working at BHC is practically a rite of passage for teenagers in nearby Vergennes, Vt.
Even after Morris left for college, she “always got roped in for jobs with more and more responsibility,” and returned to BHC in an official capacity in August 2012.
The club’s largest market is the New York grid, Pennie Beach says, or about an eight-hour driving radius from the property. But the golf course, Red Mill Restaurant and some events are open to the public. “We do grapple with local people thinking that we’re a private club, so we started adding ‘& Resort’ onto Basin Harbor Club,” Morris says.
Children and families have plenty of options for recreation at BHC, with kids’ camp programs offered for ages 3 to 17, a water trampoline, three campgrounds, a Gaga Ball pit, and junior golf and tennis programs, plus social events that include bonfires, hayrides and movie nights. This year’s garden theme is Alice in Wonderland, complete with giant chess boards that add to the property’s whimsy.
While BHC sees plenty of return guests (more than half are repeat visitors, Morris says), the property also hosts weddings (34 in 2015, including a “shotgun” package, for which the club provides an officiant, venue, and food, but no extras), family reunions (about 100 each year) and corporate retreats. The club has also hosted various state association meetings, think-tank groups, and even accommodates fly-ins with its private airstrip (the Flying Dentists Associations brings 250 planes to the property in a single day).
With so much diversity among its guests, BHC’s programming is constantly evolving. “We never take the lake for granted,” Morris says, noting that it is used for kayak trips, waterfront hiking, and beach parties. A program allowing guests to rent electric bikes is available, along with stand-up paddleboarding and endless variations on craft classes, including glassblowing, blacksmithing, rope-making, and kayak building at the Lake Champlain Maritime Museum.
“The management team travels together, seeing what our peers are doing and what will work both indoors and outdoors,” Morris says. “So we have a good understanding of what a corporate meeting wants and what an eight-year-old wants to do.”
BHC also offers day trips called Sojourn Itineraries, showing off the local area by visiting breweries or traveling along bicycle routes. Because the property isn’t open for Halloween, BHC celebrates “HarborWeen” on Columbus Day weekend, with costumes and trick-or-treating.
Satisfying Experiences
“Guest expectations have risen dramatically, so we make changes when it makes sense to do so,” Morris says. “The largest change, though, is in the food.”
Executive Chef Christian Kruse directs four dining venues at BHC, serving what he describes as “contemporary American cuisine with Vermont and New England influences.”
“My heart is in fine dining,” Kruse says. “The owners are foodies, so every year we try to incorporate new techniques and to keep up with trends. The walls are 100 years old, but the food is today.”
Despite the property’s high volume during a relatively brief season (250 covers within an hour is the norm), Kruse says the staff is fully committed to its loyal guests. The kitchen has never turned anyone away due to diet restrictions, he notes, and he has even gone so far as to cook meals at his own house to accommodate extreme allergies.
Kruse creates menus that change daily, but repeat each week, working with Browning to build dishes around available ingredients. The dining program is open from early May, when the Red Mill opens, through the property’s closing in late October. The Main Dining Room serves a la carte meals beginning in mid-June, and outdoor dining is seasonal, except for private events. During the off-season in November and December, Kruse travels and researches food trends. Then he begins to recruit staff in January and to develop menus in February, incorporating his travel experiences and cookbook inspirations.
“I feel like we’re doing events every day in July and August,” Kruse says. These range from weekly wine dinners to individual guest events, themed North Dock dinners, BBQs and New England-style buffets.
“Our food quality has ramped up,” Morris adds. “We present culture at a reasonable price.”
Before, during and after guests stay at BHC, the club keeps in touch with its Basin Harbor News e-newsletter, activity on social media, including Instagram, Twitter and Facebook, and by monitoring reviews on TripAdvisor. After guests leave, BHC sends a post-stay questionnaire, and Pennie Beach personally responds to each issue raised.
“Comments are a gift,” she notes. “We need to know if you like it or don’t like it. Many factors color a person’s stay, so you have to pay attention—because you can’t fix it if you don’t know.”
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