Good To Go

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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

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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 […]