ngoldman

Hemingway's Romantic Dining At Its Best! Killington, Vermont



Posted: Wednesday, July 26, 2006

by
Norm Goldman

Article: Norm Goldman, Editor Sketchandtravel.com
Painting: Lily Azerad-Goldman


Very often history guides us in a realization of a place and such was the case when we dined at Hemingway's in Killington Vermont.

The building that houses the restaurant, known as the 1860 Asa Briggs home, was once a resting place for weary pioneers traveling through Vermont on the Old Stage Road, now Rt. 4. It was in fact the stage coach stop on the post road from Boston to Albany.We had been informed by the owners of the restaurant, Ted and Linda Fondulas, that the Briggs family provided room and board for the grand sum of 75 cents a night.Today, the old inn houses one of Vermont's most prestigious dining establishments, Hemingway's.


Moreover, when we were apprised that its chef-owner was awarded the prestigious Robert Mondavi Award of Culinary Excellence in 2001, we knew we were in the presence of a chef who must be a trend-setter and whose cuisine would exemplify quality and innovation. We were not at all disappointed!





Ted Fondulas graduated as a Philosophy major from Utica College of Syracuse University and initially, as he candidly confided to us, he didn't intend to open a restaurant. He began his culinary career while working with several of his uncles who own restaurants. After marrying his business partner, Linda Santucci, the couple traveled throughout Europe developing a passionate interest in food and wine, as well as art and literature.



Eventually, after practicing his culinary skills in many fine restaurants throughout the world, Ted opened his dream restaurant in the early 1980s in Killington. As he indicated, he wanted to live in a quaint Vermont town away from the rat race of the big cities.

When he first opened Hemingway's he was not as well received as he had anticipated. Steak and potatoes was the popular dish at the time and an eclectic innovative menu was not exactly appreciated.



All of this has changed since the restaurant began operations over twenty-three years ago. Not only is Hemingway's one of the most popular dining establishments in the New England States, it is also among the most lauded. Condé Nast Traveler has described it as one of the most romantic in America, while Travel & Leisure has used the terms flawlessly and sophisticated food. It has also been called by Esquire one of the most romantic restaurants in America.




Every night Ted and his young enthusiastic side-kick and Chef de Cuisine, Denis C. Vieira prepare a four course dinner paired with different glasses of wine chosen to complement each course. If you prefer, you can leave out the wine. There is also a regular menu that changes every two weeks. Moreover, as Hemmingway's aims to satisfy everyone's palette, even vegetarians and vegans need not worry however, advance notice is required for the four- course Vegetable Menu. Ted and Denis endeavor as much as possible to showcase locally sourced ingredients and we noticed that in the back of the dining establishment there is even a little herb garden.



Hemingway's does dinner with aplomb exhibiting the art of the table and for a few blissful hours we had the pleasure of savoring a brilliantly prepared five-star gourmet dining in a relaxed atmosphere. It was quite a memorable adventure where the food was superb that was equally matched by exacting service and a unique romantic ambience. Incidentally, Linda's artistic and creative talents are everywhere in evidence particularly the romantic table settings that are adorned with quirky arrangements of painted artichokes and branches.



After we both scooped up the starter of vegetable strudel with orange and hazelnut, we both let out a serious Mmm! This was followed by the main dish of wild sockeye salmon from Oregon, with pea broth, asparagus and morels, where our chefs could do no wrong, and the result- magnifico!


Among other main dish choices were House-made Cavatelli with Confit of Duck & Peas, Pan-seared Halibut with Stew of Maine Lobster & Spring Vegetables, Thyme-scented Organic Baby Chicken with Truffled Potatoes, Stuffed and Wood-roasted Quail with Cippolini Onions & Braised Greens and Cedar River Ranch all natural Sirloin of Beef with Fingerling Potatoes.

Dessert is yet another decision-making endeavor with the many choices including a delicious coconut Bavarian with Mango Salsa or how about a warm Brioche Pudding with Blueberries and Homemade Ice Cream.



Having dined in some of the most sought after restaurants in the USA in the past, we had to admit to ourselves that Ted and Denis reign supreme among chefs as they take so much pride in their food and presentation that everything is completely perfect. And they are very hands-on in the kitchen, so you are assured that everything will be done just right. In fact, Ted has been included as one of seventy chefs in Superchefs published by John Wiley and Sons, Inc-a deserving accolade.





Additional Information



Hemingway's.

US Route 4, Killington, Vermont

Reservations: 802-422-3886




Killington Chamber of Commerce





Norm Goldman practiced law for over 35 years and this enabled him to transfer and apply to book reviewing his many skills that he had perfected during his career in the legal profession and as a result he has become a prolific free lance book reviewer & author interviewer.

He is the Editor, Publisher and Reviewer for his own site, Bookpleasures.com (http://www.bookpleasures.com) that he created in 2002.

The site is composed of an international community of book reviewers that come from all walks of life that review all genres of fiction and non-fiction.

In addition to the complimentary reviews bookpleasures.com offers, Norm personally offers his own Priority Book Review service that you can find out more about by clicking on:

http://www.bookpleasures.com/websitepublisher/categories/Do-You-Need-A-Quick-Review-Of-Your-Book%3F/

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