Timbers Restaurant Introduces New Menus at Taste of Timbers on December 5th
Warren, VT (November 29, 2016) – This Monday, December 5th, Timbers Restaurant at Sugarbush Resort will host its annual Taste of Timbers, where guests are invited to sample items from the new winter menu created by new Head Chef Patrick Garvin.
Garvin had trained under previous Head Chef, Todd Dibkey, for 3 years before taking over the position. Garvin moved to Vermont a little over five years ago, where he worked at Michaels on the Hill in Waterbury prior to his time at Sugarbush. For ten years before moving to Vermont, Garvin lived in Northampton, Massachusetts and spent seven years building relationships with farmers around the Connecticut River Valley to help build Cornucopia Foods catering and cafe from the ground up. He used this farm to table experience collaborating, with a local chocolatier, to incorporate organic herbs and spices from farms around the Pioneer Valley as well as pop up chocolate, wine and beer pairing dinners in the western MA area. Garvin’s new menu focuses on continuing relationships with farmers in the Mad River Valley to bring their local and vibrant products to Timber’s plates.
Taste of Timbers runs from 5:00 PM to 7:00 PM and is open to the public. The Timbers staff will offer complimentary samples off the new winter menu, and a cash bar will be open for the evening. Timbers will also be open for dinner service following the event.
The new winter menu features offerings including Cabot Sharp Cheddar Hush Puppies with a chipotle aioli dipping sauce, Baked Mostaccioli with local meat Bolognese and Maplebrook Farm mozzarella, VT Pork 3 Ways with house-made crepinette, spice-crusted ribs, cider-brined tenderloin, and cornbread puree, and Gaylord Farms Corn Chowder with local corn, potatoes, and house-made smoked bacon.
For the full winter menu, visit www.sugarbush.com.