Because I ate my way through the day. And I ate well.
Michael already mentioned Weathersfield Inn's sliders -- Blackwatch Farm hamburgers with a wild garlic mayonnaise. I had three.
Home Hill Inn of Plainfield, N.H. served up minted couscous with braised Morrocan lamb from Shephards Hill Farm in Taftsville, VT. Chef Hollis Snow also made these amazing little Ceasar spring rolls with prosciutto, romaine lettuce and Ceasar dressing wrapped in rice paper.
Juniper Hill Inn of Windsor, VT served tenderloin of beef stuffed with goat cheese and balsamic vinagrette along with a cheddar ale soup made with Harpoon IPA.
Hanover's Canoe Club tripped back in time with a cheese fondue -- a combination of Bunten Farm's smoked gouda, brickyard yogurt cheese, and smoked mozzarella.
The Hanover Inn's Yucatan style lamb ragout in a filo crust rounded out the menu.
You could tell the folks who had been here before -- they were carrying around their own plates and bowls.
No dinner for me tonight.
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The chef's name is Paula Snow, not Hollis.
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