The private ski club in West Dover, Vt., has rebranded its Nonna’s restaurant at The Inn at Sawmill Farm as Piacenza, headed by celebrity chef and Culinary Advisor Terrance Brennan, featuring Northern Italian fare “with some original and unexpected variations.”
The Hermitage Club at Haystack Mountain in West Dover, Vt., the only private ski club on the East Coast, has announced the re-opening of Nonna’s restaurant at The Inn at Sawmill Farm as Piacenza. The restaurant’s kitchen was renovated in November and opened December 11.
Piacenza launched with a new menu created by Celebrity Chef and Hermitage Club Culinary Advisor Terrance Brennan. Brennan features items like a Gamberetto Caldo grilled shrimp appetizer with borlotti beans and rosemary vinaigrette. All of the Piacenza pastas are made in house and cooked to order. Diners can enjoy the Rigatoni Castagna, a wild boar ragout with porcini mushrooms and brussels sprouts and a succulent Osso Bucco, a braised veal shank, fregula sarda and root vegetables.Piacenza features White Truffles from Alba shaved over a parmigiano risotto, fettuccine or zucca caramelle. Diners can revel in sumptuous desserts including the Panna Cotta with maple syrup, persimmon and pomegranate.
“We are excited to offer Piacenza to the Deerfield Valley,” Hermitage Club Founder and President Jim Barnes said. “Terrance Brennan has created a thoughtful, seasonal menu that is reflective of my family’s northern Italian heritage.”
Piacenza is named for the Italian side of the Barnes family, the Lanerie family, who hail from this northern Italian city, nestled between Bologna and Milan. The name Piacenza means “to please” or “pleasant abode,” which reflects the warm, familial atmosphere that will be waiting for diners at the newly styled restaurant.
“The Piacenza menu reflects an authentic, northern Italian menu with some original and unexpected variations,” Brennan said. “I cook seasonally, so the winter menu is heartier, featuring slow cooking techniques and deep flavors. Piacenza is one of the only restaurants in Vermont featuring white truffles, which is one of my favorite ingredients.”
Since the summer of 2015, Terrance Brennan has rebranded The Hermitage Club menus and offerings. He is the Chef-Proprietor of The Brennan Restaurant Group and Brennan Group Advisors, and formerly of Picholine Artisinal Fromagerie, Bistro and Wine Bar and formerly Bar Artisinal. A frequent guest on the Today Show, Brennan has also appeared on PBS, Martha Stewart Living, CBS Morning News and the Food Network.