Good To Go


Just because they’re not eating in the dining room doesn’t mean that members and guests expect less than outstanding food. For takeout and grab-and-go fare, club and resort chefs’ satellite menus are displaying creativity and attention to delicious details.

Jerk Marinade


Submitted by Eric Rusch, Executive Chef and Manager of Peak Lodge, Killington (Vt.) Resort Yield: Marinade for 20 lbs. of chicken, beef, pork or seafood. Ingredients 6 white onions 1 tsp. dried thyme 10 cloves garlic ¼ lb. fresh ginger ½ gal. vegetable oil ½ gal. chicken stock ¼ gal. soy sauce 10 scallions 1 […]

Killington Resort Drops Golf Season Pass Prices to Attract Business

By | April 27, 2009

Killington (Vt.) Resort is dropping its prices for golf-season passes by $200 across the board off 2008 rates. “Our golf-season pass prices offer a tremendous value opportunity for guests to enjoy a refreshing round of mountain golf throughout the summer and right into foliage season,” says Dave Pfannenstein, Director of Golf. Seven-Day passes for the 2009 […]