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Chef’s Garden at Lake Placid Lodge

Chef’s Garden at Lake Placid Lodge

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The exquisite and pastoral Lake Placid Lodge in Lake Placid, N.Y., is proud of its relationship with the local farming community and the symbiosis with the guests coming to their destination, and nowhere is this more evident than in their Teaching Kitchen and Chef’s Garden. On previously unused land at the lodge, chef Nathan Rich created a 60-by-40-foot garden to develop the land and the soil by planting and harvesting. Heirloom tomatoes and edible flowers (nasturtium, strawberry blonde calendula), Swiss chard, and Sivan melons from the garden are featured on menus at the lodge's Artisans and Maggie's Pub.

"I appreciate that chef Nathan Rich goes to great lengths to bring locally sourced food to the kitchen," said guest Larry Luckwaldt in a note to The Daily Meal. "By bringing the farm so close to the kitchen's door in his Chef's Garden, he effectively removed the truck/transportation aspect, making each plate true farm-to-table."

Guests can also fish for their own perch and smelts and then have it cleaned and made in the Teaching Kitchen, which utilizes the Chef’s Garden often.

"My husband Sean and I have had the utmost pleasure to experience the Teaching Kitchen at the Lake Placid Lodge twice," said guest Tracy Flaherty, also in a note to us. "It was so much fun to cook with chef Nathan. He is funny, energetic, and quite frankly one of the best chefs I have ever had prepare a meal for me. Most recently during a New Year's Eve getaway we learned how to prepare a mushroom risotto with freshly shaved black truffles, a slow-cooked lobster with cauliflower cream and Brussels sprouts and a dessert that was like nothing I have ever even imagined. We decided it was the most delicious meal we had ever had and an experience beyond our expectation."

Best of all, everyone who works in the Teaching Kitchen for a class gets to take home their own personalized apron.

Said Rich, "I am just a firm believer that when the guests come and we show them how fresh the garden is, they realize that in this day and age people just don’t get to pull carrots out of a garden anymore and see how beautiful they can be."

Lake Placid Lodge

Lake Placid Lodge is a rustic Relais and Chateaux and OPAL Collection (by Ocean Properties Hotels, Resorts and Affiliates) Branded Resort and Wedding Venue in the Adirondack State Park in Lake Placid, New York. Our cozy retreat offers premium amenities and quarters for everyone staying with us in the wedding reception to enjoy. Our Resorts offers fantastic indoor and outdoor wedding venues including winter retreats for snowy wedding celebrations. Whether you’re planning an intimate elopement in the Adirondacks or a large wedding celebration with all of your loved ones, the Lake Placid Lodge is an idyllic setting to say “I do.”

Facilities and Capacity
Lake Placid Lodge is nestled along the beautiful shores of Lake Placid, with the North Woods and Whiteface Mountain as its background. There are five indoor and outdoor venue spaces to host your wedding ceremony and reception in all seasons. The Adirondack Terrace offers picturesque views of the lake and mountains, with one rustic stone fireplace to keep guests warm.

The Adirondack Room with the Adirondack Terrace, tented can accommodate up to 75 seated guests for an elegant reception Mid-May to Mid-October. The Lodge Lawn or Artisan's Runway can accommodate up to 75 seated guests for an beautiful ceremony. It features a stone fireplace, canvas-framed windows, and several heaters. Artisan’s Runway is on the second floor of the lodge and offers panoramic views of the mountains and lake shores.

For spring and summer weddings, you can exchange vows right on the lakeside at the Lodge Dock, if you buyout the Resort for your event for a 2 night minimum stay. The Lodge Dock offers seating space for up to 90 guests. Any event over 75 guests requires a resort buyout. The largest event we may accommodate is 120 guests. For intimate lakeside ceremonies of 2 to 6, you can privately host your celebration at the water's edge of a two bedroom cabin or on your patio or balcony in a Lakeside Suite. Following your ceremony you can take a ride in the Hacker-Craft boat for a nominal fee, enjoy a cocktail hour with up to 75 guests or a 5 hour cocktail reception with a dinner/dance of 75 guests. The Moose Room is ideal for indoor ceremonies, perfect for an intimate Brunch, Lunch or Dinner Wedding Reception. It features a wood-burning fireplace and intimate decors, with seating for up to 40 guests. The Map Room, Mossy Cove or Adirondack Fire Cove are perfect for elopements. They all feature views of the lake and mountains. They accommodate up to 10 seated guests or our Maggie's Terrace may be tented for up to 20 guests.

Services Offered
Lake Placid Lodge offers elopement menus (2-20 guests) or wedding packages (21 - 120) and we will coordinate with you to prepare the space for your big day. We will be happy provide you with a list of preferred vendors who may assist you with all your additional enhancements not included in our packages, upon your request. For most couples the resort is a wedding destination. Hosting a destination wedding will take more planning then a venue close to where you reside. Our preferred vendor list also includes Wedding /Event Planners that you may decide to contact to navigate and coordinate all your additional vendor details for your Wedding Day (tent rentals, florists, musicans, DJ's, photographers, etc).

Lake Placid Lodge’s Chef curates farm-to-table meals made from scratch. We source local ingredients to suit your tastes and dietary preferences.

Lake Placid Lodge has a mix of private cabins, suites and lodge guest rooms for the wedding party and honored guests to enjoy throughout the wedding weekend. Lodge amenities include:

  • Turn down service (suspended currently due to the Coronavirus NY State decree)
  • WiFi access
  • Cannondale Mountain Bikes
  • Activity Season - Mid-May to Mid-Oct. , all water activities (Kayaking, canoeing, water paddle boards, electric boats and a daily Hacker Craft tour of the Lake)
  • Activity Season - Winter , Cross Country Skiing, snow shoeing, tobogganing and we provide ice skates to be use in Olymipc Ice Skating rink
  • Onsite restaurants and private dining in the Wine Cellar (Wine Cellar dining suspended currently due to the Coronavirus NY State decree)
  • Room Service
  • Activity Season - Year around, Pool Table, Board Games, Books for reading, Bonfires and S'mores
  • Private massage sessions in-room (suspended currently due to the Coronavirus NY State decree)
  • Access to Whiteface Club’s 18-hole championship course tennis courts (suspended currently due to the Coronavirus NY State decree)
  • Lexis Program, you may explore the area with our Lexis Sedan provided by Lexis so you may test drive the vehicle
  • Lexis Shuttle for your local transportation needs
Lake & Whiteface Mt. view Lake Placid Lodge Waterfront Ceremony Wedding Dinner Plate Lodge Exterior from the Lake Hacker Craft Ride-Nominal Fee Baby Bootlegger Rm - 14 people Winter Whiteface Mt. Backdrop Boat Ride - Nominal Fee Couple Detail Covered Dock - Buyout Only Banquet Dock Banquet set -Buyout Only Adirondack Room banquet setup Adirondack Room table setting Lake Placid Lodge Lake & Whiteface Mt. view Lake Placid Lodge Waterfront Ceremony

Mohonk’s Farm-to-Table Rebirth

The executive chef at the venerable Hudson Valley resort infused a “dependable” menu with purely regional flavors. The results are delicious.

The boat dock at Mohonk Mountain House in New Paltz, N.Y. One of the hotel’s infinite charms is how steadfast it is. Credit. Tony Cenicola/The New York Times

Can you create a farm-to-table restaurant if you have 100 tables in an 8,750-square-foot main dining room, 80 more tables downstairs, nine in a cozy lounge, 50 outside overlooking an Arcadian lake and, on certain nights, eight in a capacious kitchen?

That is the question that Jim Palmeri, the executive chef at Mohonk Mountain House in New Paltz, N.Y., spent several years contemplating.

Mohonk, the idyllic resort founded by Albert Smiley in 1869, was not a logical candidate for a chef-driven restaurant with a focus on local sourcing. It’s not a cafe, bistro or gastropub. It’s big. The hotel, a National Historic Landmark on more than 2,000 acres in the Shawangunk Mountains, has 265 rooms in five wings that date to 1879.

On a busy night — and there are many busy nights — its restaurant serves 600 diners. On Thanksgiving, 1,450 Mother’s Day, 1,400. The kitchen orders 2,000 pounds of beef a week, 1,200 each of chicken and fish, 40 cases of eggs.


But there, in the bowls and on the plates, is a bisque made with local parsnips polenta from Wild Hive Farm in Clinton Corners cheese from Chaseholm Farm in Pine Plains and a bounty of vegetables grown throughout the Hudson Valley. On tap there might be an I.P.A. from Arrowood Farms in Accord just down the hill, and mixed into cocktails you might find McKenzie bourbon from Burdett in the Finger Lakes or 46 Peaks vodka from Lake Placid.

“It’s funny how things change,” Mr. Palmeri said early one morning in the Mohonk kitchen, where the staff was already focused on prepping for the lunch and dinner crowds. “When I first started cooking, everybody wanted the exotic. Ostrich was going to be the next red meat. Now they want to know what you buy locally. They want to know how far the farm is from the hotel.”

Mr. Palmeri, 54, has been the executive chef at Mohonk for 10 years, and although he long had an interest in local products, the volume needed at a resort that serves more than 500,000 meals a year was a hurdle.

“In the old days they’d bring us a box of lettuce and half of it was dirt and grubs,” he said. “And as nice as that sounds we can’t have a guy just cleaning lettuce.”

But new purveyors brought new opportunities to showcase Hudson Valley products, and “the next challenge for me is to implement more of that into the dining experience.”

By training and temperament, Mr. Palmeri is well suited for the job of redefining Mohonk menus. After graduating from the culinary program at Kendall College in Illinois, he worked primarily at large hotels, many with well-regarded restaurants. He was the executive chef at six Hyatt properties, from Coral Gables, Fla., to Grand Cayman Island, and jokes that he and his wife found themselves in balmy locales because of a “palm tree rule” they serendipitously ended up following.

When he arrived in New Paltz, where the trees lean toward pine and maple, Mr. Palmeri had to “get my head around” Mohonk. Unlike resorts and hotels with multiple options — or proximity to cities with plenty of good restaurants — Mohonk has one dining room for dinner. (That room, which was first used in 1893, is grand the ceilings are as high as 23 feet 10 inches.)

“There’s no choice for our guests, really,” he said. “We have one opportunity, the dinner menu, to make someone from the city feel that they’ve had a good meal, or someone who wants a steak and potato and that’s it.”

One of the first things Mr. Palmeri did was address the kitchen’s “low, low staffing levels,” adding cooks to a crew that included Joe Serrecchio (35 years), the butcher, and Greg Becker (37 years), who makes all of the deeply flavored soups. For his stocks, most of which are made in 40-gallon pots, Mr. Becker gets 900 pounds of veal bones a week and 400 pounds of chicken.

Mr. Palmeri’s second in command is Steve Anson, the executive sous-chef, who began at Mohonk as a banquet chef, left for several years to be the executive chef at a boutique hotel in Lake George, N.Y., and returned in 2011. Another returning alum is the pastry chef Audrey Billups, who was at Mohonk when Mr. Palmeri began he helped arrange for her to work at the Addison, the acclaimed restaurant in San Diego (stints at Marea and Ai Fiori in New York City followed).

With an expanded team — there can be as many as 70 staff members during the summer in a kitchen that is quiet only between midnight and 3:30 a.m. — Mr. Palmeri set about elevating the food. Mohonk began making its own pasta two and a half years ago. It also started smoking brisket, bacon, pork belly and other meats. And Ms. Billups has transformed the desserts: lemon-thyme posset with shortbread, apple brown-sugar cheesecake with apple cider caramel and a dusting of brown butter sugar.

But the most significant change has been the profusion of New York State products from suppliers like Farms2Tables, which delivers produce and meats from more than 90 Hudson Valley farmers, and FingerLakes Farms (70 Normandy ducks a week).

“We can get all these things now easily,” Mr. Palmeri said of the local produce and poultry. “Before, we were so busy and we were short-staffed, so you had to give your attention to the most pressing thing, which was surviving the day.” (Of course, not everything is local no one is pulling sea bass and blue cod out of Lake Mohonk.)

Last summer, Mohonk introduced a Chef’s Table meal in the kitchen, with seating for eight. It is a chance for the chefs to show what they can do but not show off (Mohonk is not braggy): 11 courses, matching wines, spirited group, total fun. On the night I went, the procession included a silky cylinder of Hudson Valley foie gras with compressed apples and plum compote a poached local egg with hollandaise foam and English muffin crumbles a smoked sea scallop and velvety Iberico lardo atop potato cream and a crisp-skinned Finger Lakes duck breast with sherry sauce and duck-confit tortellini. As J. K. Rowling wrote of the dishes that awaited Harry Potter at Hogwarts: “He had never seen so many things he liked to eat on one table.”

And then there were desserts, which included vanilla wafer cones filled with Chambord ice cream made tableside by Mr. Anson, and a showstopper orchestrated by Ms. Billups. After the table was covered with a white plastic mat (“a blank canvas,” she said), Ms. Billups spooned and scattered the following for each diner (this a partial list but you’ll get the picture): hot fudge sauce, pistachio sabayon, an ounce of warm chocolate cake, cubes of amaretto gelée. It was a finger-painting with one burst of flavor — sweet, tart, tangy — after another.

At meal’s end, Mr. Palmeri and Mr. Anson said a modest good night and did a slow fade out of the kitchen à la Rick Blaine and Louis Renault — “Casablanca” but with stockpots.

Mr. Palmeri’s latest project is the rethinking of the Granary, the cliff-top outdoor restaurant. This year, there is flavorful grass-fed beef in the burgers, and savory chicken, both from the region.

“The Granary is outdoor barbecue,” Mr. Palmeri said. “It should all be local, right?”

None of this happened overnight, which is in keeping with Mohonk, where it’s not supposed to (employees were still harvesting ice from the lake in 1965). One of the hotel’s infinite charms is how steadfast it is. There have never been televisions in rooms. A sign tells guests that “horseplay” is prohibited at what is still called the bathing beach. Meditation sessions are held every morning. Tea and cookies are served each afternoon in the Lake Lounge.

You go back to Mohonk looking forward to doing the things you did the last time: strolling on a trail or scrambling up the rocks to Sky Top Tower, with a sweeping view of the cliff called the Trapps. Finding serenity on a bench in one of the scores of gazebos known as summerhouses (the view from Huntington Lookout is spectacular). Making a paper lantern in an afternoon craft session. Piling into the Parlor after dinner to see the ventriloquist Sylvia Fletcher or to venture an answer in a rock ’n’ roll quiz conducted by Bruce Morrow, a.k.a. the longtime D.J. Cousin Brucie. (I won a Gladys Knight & the Pips CD totally wanted it.)

Any changes to the place are deliberated by the Smiley family.

The expansive spa, for one, was discussed for a decade before it opened in 2005. As Eric Gullickson, the general manager and a fifth-generation member of the Smiley family, said, it’s important that Mohonk is “not just reacting to something that’s a trend.” (“Disruption” is not in the Mohonk vocabulary.)

The small bar called the Carriage Lounge was a similar story. Albert Smiley, from a temperate Quaker family, did not serve alcohol when he opened Mohonk in what had previously been a 10-room tavern owned by John Stokes, which most definitely did.

That didn’t mean some guests didn’t drink. “They would bring these suitcase travel bars to their room, and they would try to get enough of a shine on to get them through dinner and sometimes they overshot,” Mr. Palmeri said. “The way they judged the captain in the dining room was, was he able to carry a guest back to their room?”

The dining room began serving liquor in 1970. The Carriage Lounge opened in 2005, and Spirits on the Sunset, drinks on a broad porch with the Catskill Mountains as backdrop, in 2016.

The emphasis on local food, though, isn’t a change as much as it’s a back-to-the-garden moment. For decades Mohonk had its own farms — at one time there were seven — which provided food for its dining room. (Mohonk Farms Milk was still listed on the menu in 1958.) One farm, Mountain Rest, is now part of the hilly Mohonk golf course, and others, like Home Farm and Spring Farm, have prominent places in the 85-mile Mohonk trail system.

The kitchen’s recent focus on Hudson Valley farms aligns with “health and wellness and nature and all the things that emanate out of that,” Mr. Gullickson said.

“Mohonk is very much founded on those principles,” he continued.

Whether they featured local items or not, Mohonk’s menus, some of which are displayed at the vast Barn Museum on the property, are a captivating chronicle of American cooking.

For supper in the 1890s, guests could order cornmeal mush and choose from 10 different kinds of cold meat, among them roast beef and tongue. (The story goes that Stokes’s tavern was known to serve peacock, a dish Mohonk did not carry over to its own dining operation.) There also was a list of stomach-soothing waters, including Saratoga Vichy and Apollinaris from Germany.

In 1934, straight out of Escoffier, poached eggs Colbert (the recipe has them in a tartlet with béchamel). Diners could get a leg of veal with pan gravy in 1958 and, for a starter, jellied turkey bouillon.

In 1972: sautéed frog legs Provençal, creamed Welsh rabbit on a Holland rusk, and, in a gust of brand names, “Hollywood Diet Bread” and “Steamed Uncle Ben’s Rice.”

For those interested in how those dishes were prepared, a visit to the museum — Jim Clark, curator — is in order. On display are a swing churn for butter, a supersharp bread slicer that worked like a guillotine for gluten and a milkshake maker that really shook. (“You don’t get a milk shake now,” Mr. Clark said, hitting a Louis C. K. note. “You get a blend!”)

My first visit to Mohonk was in 1987, when my wife and I celebrated our first anniversary on what we remember as a muddy May weekend. Our dinner orders have been lost to time, but we were so taken with the place — including the warmth of the longleaf-pine-walled main dining room — that we have returned on a number of occasions with our three children (first as grade-schoolers, then as grown-ups), a grandmother or a passel of friends.

Dinner was always dependable and, in recent years, became much more ambitious and delicious. It wasn’t a thunderclap true to Mohonk tradition, Mr. Palmeri plays a long game. (He also knows which flames to keep — he loves Thanksgiving at Mohonk — turkey, stuffing, gravy, cranberry sauce. “It really glows. I think it’s us at our best, to be honest.”)

“Our goal is to have people come here for the food,” Mr. Palmeri said. “Someone who will remain nameless — they laughed at me — they said, you can’t really think that, can you? My response was: How could you not expect me to?”

In late spring, Mr. Palmeri’s menus had a honey-glazed local chicken with braised leeks a pan-roasted Millbrook venison loin with a grand veneur (huntsman’s) sauce made with gooseberry jam and, from Ms. Billups, a warm molasses cake with salted caramel and citrus meringue.

There was also house-made pappardelle pasta Bolognese, a dish that is close to Mr. Palmeri’s heart.

Mr. Palmeri grew up in a large Italian family in Greendale, a suburb of Milwaukee his mother, Mary, was an accomplished cook who read Bon Appétit and watched “The Galloping Gourmet.”

“I just fell in love with the passion that she had for food,” he said.

Which is why the pappardelle and a sauce made with 40 pounds of ground meat for each batch is a regular on the Mohonk menu, though Mr. Palmeri said there was some initial skepticism in the kitchen about offering a simple, if classic, pasta dish.

“Bolognese is something I’ve always done, it’s one I grew up on,” he said. He paused for a beat and smiled. “Bolognese stays!”

It may not be farm-to-table but it is mom-to-table, and sometimes that’s just as good.

Due to safety precautions and government-imposed restrictions as a result of COVID-19 all of our facilities have capacity limitations. While the Cottage Café does not take reservations, we have enabled a text notification waitlist in the event we have reached our capacity. To enquire about availability or to be added to the waitlist simply stop by the host stand, provide them with your phone number, and we will send you a message when a table opens up.

To ensure the safest possible dining experience for our patrons, we require guests to be temperature screened prior to entering the Cottage property and require a face-covering anytime while not seated. Hospital-grade UV-C light-emitting units and sanitizers will be used to sanitize tables and cutlery between seatings as well as before and after dinner service. Additionally, UV-C filters have been added to HVAC systems, cleansing all recirculated air of bacteria and viral particles.

Restaurant Details

Seating is on a first-come, first-served basis. Reservations are not taken.

Serving Lunch Only – 11:00am – 3:00pm

Tuesday – Sunday:
Serving Lunch & Dinner – 11:00am – 8:30pm

COVID-19 Pool and Spa Rules:

  • Pool area is for registered guests only. No outside visitors allowed
  • Pool towels are available at the front desk
  • Pool Hours: 9:00am to 8:00pm
  • Hotel reserves the right to close the pool at any time
  • Any food and alcoholic beverages consumed in the pool area must be purchased from the Oasis Bar and Grill located poolside. No outside food and beverages are permitted in the pool area.
  • Cabanas are for food and beverage dining only
  • Practice safe habits per CDC guidelines. Social distancing is important. Maintain 6 feet distance from others whenever possible
  • If using Spa only one family/group of 6 people or less at a time. If other guests are waiting to use the Spa, please limit your time to 20 minutes.
  • See hotel for a complete list of Pool Rules and Regulations

Dining Calendar

Colman Andrews will discuss his book, “Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food” (Gotham Books, 2010), at the Experimental Cuisine Collective today from 4 to 6 p.m. in the chemistry department of New York University, 31 Washington Place (Washington Square Park), Room 1003. Reservations:

Truffle Season

Fresh white truffles are shaved over four courses at dinner Tuesdays through Nov. 30, at Sapori d’Ischia, 55-15 37th Avenue (56th Street), Woodside, Queens. Reservations, $60, not including tax and tip: (718) 446-1500.

Brooklyn Samples

Brooklyn food will be served at a tasting Thursday from 6:30 to 9:30 p.m. at the Brooklyn Historical Society, 128 Pierrepont Street (Clinton Street), Brooklyn Heights. Tickets start at $150 to benefit the historical society:

Spanish Wine Tasting

Wines From Spain will hold a tasting with tapas Thursday from 6 to 8:30 p.m. at the Metropolitan Pavilion, 125 West 18th Street. Tickets, $50 to benefit New York Cares:, (888) 772-4694. The event will also be held in Miami on Oct. 13.

Touring Astoria

Greek food tours of Astoria, Queens, will be given by Adventure on a Shoestring on Saturday at noon, 2 and 4 p.m. Groups will meet at 31st Street and 30th Avenue. Reservations, $10, plus the cost of food: (212) 265-2663.

Harvest in the Bronx

A harvest festival with celebrity chefs will be held in the Edible Garden at the New York Botanical Garden in the Bronx on Saturday, Sunday and Monday: $8 for children 2 to 12, $18 for students and adults 65 or older, $20 for other adults, $40 for a package for two adults and two children:

Bring On the Italians

Identità New York, part of a group called Identità Golose that gathers chefs for Italian dinners, will be at Eataly, 200 Fifth Avenue (23rd Street), from Tuesday to Oct. 14. On Tuesday from 5 to 9 p.m., 11 visiting chefs will prepare signature dishes at all the restaurants in Eataly, available to order. On Oct. 13 and 14, from 11 a.m. to 2 p.m., they will serve their dishes at lunch. On Oct. 13 at 7 p.m., they will prepare 11 courses with 11 wines at Manzo Ristorante at Eataly, $400 a person plus tax and tip: (212) 229-2560.

Monaco Foundations

The Prince Albert II of Monaco Foundation-USA and the Princess Grace Foundation-USA will benefit from a food and wine tasting Oct. 13 at 6:30 p.m. in the Weather Room at Top of the Rock in Rockefeller Center: $150 from (800) 753-9696. A benefit dinner with the food of Monaco, a wine tasting and entertainment will be held on Oct. 14 at 7 p.m. at the University Club, 1 West 54th Street: $250 from (800) 753-9696.

Pig Roasts by Region

Whole pigs will be roasted and served on Oct. 18 with a Tuscan theme at Corsino, 637 Hudson Street (Horatio Street), (212) 242-3093 on Nov. 15 it will be Emilia-Romagna at ’Inoteca, 98 Rivington Street (Ludlow Street), (212) 614-0473 and on Dec. 13 it will be Alto Adige at ’Inoteca Vino, Cucina e Liquori Bar, 323 Third Avenue (24th Street), (212) 683-3035. All dinners are $160, including tax, tip and wine $400 for the series. Reservations available at the restaurants.

Stagecoach Inn

Located in the heart of the Adirondack Mountain High Peaks, a stay with us means you will be treated to a Classic Adirondack Experience! Warmed by a large fireplace, the two-story cathedral ceilinged great room invites sitting back and enjoying the Adirondack style details that once marked an era of extravagant parties and stimulating conversation. Our guests enjoy a decadent two course Chef Prepared breakfast each morning complete with local farm fresh eggs and French Press Adirondack Mountain Coffee. After a day of hiking and watersports on the lake, our fully stocked House Bar invites guests to wind down with a complimentary glass of wine or beer. Serving Craft Cocktails, beer, wine and cappuccinos, the Inn is a cozy place to relax by the outdoor firepit, lush gardens or comfort of your Suite after a day of enjoying the great outdoors.

The Stagecoach Inn sits two miles northwest from the Olympic ski jumping complex and one quarter mile from the Olympic Training Center. Only minutes away from the village, rustic, but elegant, the Inn delivers its own brand of romance to guests. Featuring high end linens, Molton Brown toiletries and Pendleton blankets the Inn marries rustic Adirondack elegance with modern luxury. Our beautifully landscaped grounds, hiking trails and gardens offers guests a quiet private outdoor respite. A wrap-a-round front porch and multiple patio spaces, firepit and repurposed horse trailer bar all adorned with classic Adirondack chairs complete the outdoor living space. A beautiful place to restore, rejuvenate and relax. Intimately sized with five guest suites The Stagecoach Inn is adorned with vintage pieces and a perfect getaway to escape the crowds or rent the entire property for a family reunion or ski trip. Specializing in elopements and micro-weddings, the Inn offers something for every special occasion.

With such breathtaking natural resources available to Our guests The Lake Placid Stagecoach Inn is often referred to as “Home base” for adventurous and not so adventurous travelers alike. Hiking trails, kayak and canoe rentals, snowshoe, cross country and downhill skiing trails, Olympic Sports camps and training, boat tours of Lake Placid, bike
rentals, Maple syrup camps, Museums, Casual and Fine dining, Historic tours, Iron Man and Horse Show Contests, The Arts, Music and Theatre…And did we mention the most spectacular Mountain, Lake and River views?!

We love to pay homage to the original beginnings of the Inn. The Lake Placid Stagecoach Inn and the Town of Lake Placid New York have hosted two Olympic Winter Games, (1932 and 1980). During the 1980 Games the Inn was the “Home Base” for the CBS News Sports Team as they reported the “Miracle on Ice” USA Men’s Hockey Team’s Gold Medal Win. According to an 1878 journal The Lake Placid Stagecoach Inn was where:
"…. Elections were held, people gathered for sport and horse trading, drank hard cider, and sometimes other liquids of a more stimulating character."

Come as strangers, leave as friends.

High-end linens and Pendleton blankets in each Suite

Complimentary Chef Prepared breakfast each morning of stay

Fully Stocked House Bar offering a daily complimentary beverage during Happy Hour

Chef’s Garden at Lake Placid Lodge - Recipes

Meals, wine pairings, and spirits, enjoyed in our public/dining areas are part of your inclusive rate. The rate also includes any meals you wish to be enjoyed in your guest room. Your stay at Twin Farms is customized for you, and the culinary experience, in particular, is an integral part of your visit. Since we do not have menus on property, we invite you to share your dietary preferences or restrictions with our culinary team to help them create your customized dining experience. This can be done through our online concierge form, via e-mail at [email protected], or on the phone at 800-894-6327.

Our dining philosophy at Twin Farms revolves around the changing seasons, locally-grown herbs and vegetables available each day, and your dietary preferences. The chef selected offering changes daily &ndash and are always presented with the freshest ingredients available, but never presented on a menu. Like the art and design throughout the property, each dish becomes a delightful surprise. Enjoy meals in the main dining room, on the terrace beside the garden, or request private service in your cottage or suite, atop Ski Hill, along the trail, or anywhere else on the property.

Wine Manager/Sommelier Keven Ring selects several distinctive wines from our 15,000 bottle collection to pair with lunch and dinner. Our cellar ranges from well-known Californian and French estates to nouveau vintners from across the globe. Wines are carefully married with the meals specially created for you by Chef Nathan Rich and his team. We are delighted to introduce your palate to remarkable new flavors as well as reunite it with some of your long standing favorites during your stay with us.

To supplement our exceptional inclusive wine program, we are very fortunate to offer a limited selection of world-renowned premium wines.

Whether celebrating a special occasion or simply choosing to treat yourself to a rare vintage, we invite you to select from our wine list.

Start the day by indulging in the myriad of possibilities. The only problem is choosing. Begin with freshly baked pastries with jam made from berries picked outside the Main House, fruits in season, and fluffy omelets. Returning guests love the lemon soufflé pancakes filled with fresh Vermont strawberries.
Lunch at Twin Farms can take many forms: choose from a menu in the dining room, a boxed lunch to take on an activity, or even a picnic in the woods. Savor fried chicken from our local partner, Kiss the Cow, accompanied by potato puree and garden vegetables. Or explore hidden groves of the property with a selection of seasonal picnics including Vermont cheese and charcuterie with garden tomatoes salad in the summer, or a hearty Almanack beef and beans chili in the winter.
Champagne beside the fireplace. Imported beer and a game of croquet or pool. Martinis on your private screened porch. A tasting of Vermont cheeses. Anything you wish.
The culinary team serves the highest-quality ingredients from local providers in the candle-lit dining room of the Main House, steeped in rustic elegance. You may also choose to dine in front of a fire in your cottage or suite. Or reserve the Wine Cellar for an intimate and original celebration.

Chef Nathan Rich A New Hampshire native, Chef Rich joined the Twin Farms team in 2013 from Lake Placid Lodge. Chef Rich’s culinary expertise was recognized when he was one of only three chefs in the world to be awarded the Relais & Châteaux 2013 Rising Chef Trophy. Chef Rich sharpened his culinary skills for several years at premier establishments including Mandarin Oriental, Boston, The Vinoy Renaissance St. Petersburg Resort & Golf Club, Taj Boston and The Balsams Grand Resort Hotel in New Hampshire. A seasoned chef with extensive luxury hotel experience, Rich believes in cooking quality foods that have been naturally grown or raised, which mirrors Twin Farms’ culinary philosophy. “Nathan’s passion for delivering creative and memorable dining experiences elevates the culinary offerings at Twin Farms,” said Managing Partner John Graham. At Twin Farms, guests forgo menus, trusting the Chef to exceed their culinary expectations with specially curated meals for breakfast, lunch and dinner. The cuisine reflects the changing seasons, inspired by Vermont's finest produce, and Twin Farms' farm-grown herbs, fruits and vegetables. The Twin Farms culinary team works closely with local farms such as Kiss The Cow Farms and Fable Farms, both located within a mile of the property. Breakfast begins with a daily smoothie, freshly squeezed juices from the on-site farm and endless options of house-cured meats and fresh baked goods from the kitchen. Set overlooking the Green Mountains, the Chef prepares a new multi-course lunch and dinner, carefully paired with wine from their 15,000-bottle wine cellar. Wine Manager/Sommelier Keven Ring Keeping up with a culinary program that changes daily keeps Twin Farms Certified Sommelier Keven Ring on his toes and side by side with the Relais & Chateaux gastro-destination’s Executive to ensure each sip is as savored as each bite. In fact, the synergy of a pairings is vital to achieve an incomparable dining experience, a challenge Keven thrives on by pulling from his long standing roots in the hospitality field and relationships with domestic and international vintner. With each dinner presented as a Chef guided culinary experience devoid of menus, guests trust Keven to find the perfect pairings to highlight the evenings. His love for introducing people to new and interesting wines from regions and varietals shines through Twin Farm’s 15,000 wine bottle cellar. He enjoys working alongside vignerons and winemakers who focus on sustainability and artistry in their craft, just as the local farmers do throughout Vermont. Keven enjoys working with wines made in an “old world” style without extra additives and manipulation from grapes grown sustainably, organically and biodynamic, wines with a sense or place and a reflection of their terroir. Before taking on this position with Twin Farms, he worked as the wine director at a prominent American designer’s restaurant, Simon Pearce. Previous to working at Simon Pearce, he worked in sale for a small boutique wine distributor/importer and as Restaurant Manager for The Hanover Inn at Dartmouth College. Throughout his career as a wine enthusiast, his passion has taken him to some of the most well renowned vineyards around the world. He has seen the rolling hills of Austria, France, and Italy while attending many harvests and events. Pastry Chef Christopher Wilson A Pennsylvania native, Chef Wilson joined Twin Farms' team as Executive Pastry Chef in 2004, after crisscrossing the country and heading up several luxury kitchens before making Vermont his home. Chris's degrees in both sweet and savory cooking spans both Coasts and several esteemed culinary establishments. Most recently, Chef Wilson was Executive Pastry Chef of the Inn at Little Washington in Virginia an Intimate 20 room Relais owned by Chef Patrick O'Connell one of only a few in the country to have held Double Mobil 5-Diamonds. Chef Wilson has also held the post of Executive Pastry Chef at Brix Restaurant, in Yountville, CA, in an award winning, all-encompassing locally focused scratch kitchen. Prior to Napa Valley, he was Chef Instructor at the California Culinary Academy in San Francisco. It was in California's wine country where he honed his artisan bread baking techniques working with renowned artisan bakers Jan Schatt, Craig Ponsford and Michael Kalanty He had also spent several years prior honing his plating and chocolate skills, winning several awards and accolades with the Starwood Corporation, Caesars Palace Casino and Harveys Lake Tahoe. Chef Wilson's professional and educational experience includes not only working in the pastry industry, but also his Art and Design education. He applies his artistic talent and knowledge to his work in pastry a perspective that greatly influences preparation and presentation. "Twin Farms allows me to pull all of my education and experience together applying it on a daily basis" he adds "We create a seamless locally focused experience. From the house-made jam from Twin Farm apple orchard, the locally focused plated desserts, handcrafted artisanal breads, to the handmade garden lavender chocolates by the bedside at turndown, the team produces It all in our scratch kitchen." Chef's Table

Join Chef Nathan Rich and his team for a wonderful culinary experience in the heart of our kitchen. Enjoy a glass of champagne before being seated at our cooking suite designed by Chef Rich and custom made by Athanor in Izeaux, France. Allow our team to guide you through a multi-course meal - including courses not offered in the dining room. They will emphasize seasonal ingredients from our property and from our local farms. Chef will happily chat with you while he prepares dinner, and plates the dishes. Along with the culinary offerings, our Wine Director Keven Ring will match the perfect wine to the dish, including additional wines from our Reserve List.

Please note that while we will accommodate allergies, in order to experience the menu specially prepared for the evening, and designed to have each course build on and complement the other, we request that no substitutions be made. Please anticipate allowing at least 2 hours for this experience. Capacity: 4 adults (maximum). Reservations: The Chef's Table has limited availability, please call in advance to book your experience. Additional costs apply - please call for pricing and details. Wine Cellar

The Wine Cellar offers an intimate private dining experience in our working wine cellar. The Wine Cellar is also the perfect space for friends travelling together to reconnect! The dining experience can be customized to the occasion. Enjoy exclusive additional courses created by Chef Nathan Rich and his team while dining at our handcrafted walnut table by Charlie Shackleton. Each course is coupled with enhanced wine pairings chosen by our sommeliers. Dinner in the Wine Cellar is at 7pm to allow for the extended experience.

Capacity: up to 4 guests. Reservations: The Wine Cellar is available by reservation only and can be booked any day of the week. We do request 24 hours’ notice. Additional costs apply - please call for pricing and details. View our Reserve Wine List Caviar & Champagne

Join us for a Caviar and Champagne experience in our Wine Cellar. Chef Nathan Rich and his team will prepare Caviar and traditional accoutrements which our Wine Director Keven Ring will pair with a bottle of Dom Perignon, as well as a bottle of Krug. The team sets the wine cellar up beautifully with candles and is happy to arrange for a customized playlist.

Capacity: 4 to 12 guests Reservations: This experience is available by reservation only and can be booked any day of the week. We do request 48 hours’ notice.

24-Hour Front Desk | Copyright © 2021 Twin Farms, 452 Royalton Turnpike, Barnard, VT 05031

Destination Weddings: Rustic Elegance at Lake Placid Lodge

Set on the edge of village and forest, overlooking the lake with a mountain backdrop , Lake Placid Lodge offers a wedding location that’s hard to top. This breathtaking setting is where proposals have been made, over dinner or on the deck, and wedding ceremonies and receptions have soon followed .

With only 30 guest rooms, the resort offers intimacy and privacy . Some couples choose to buy out the resort to allow for their dream wedding. Typically, the lodge hosts weddings of under 100 people .

The Whiteface S uite on the top floor is set aside for the bride it boasts a large deck and living room area, a queen swinging bed overlooking Whiteface Mountain, a nd a dining table that seats ten . For the groom, there is the premier Treetop Suite, also on the top floor.

On their big day, c ouples make their way down the lawn to an expansive view of Lake Placid , where they can h ost a waterfront ceremony during the warmer season. In the colder months , wedding parties can arrive on ice skates and newlyweds can depart on sleighs.

Following the ceremony, guests make their way to a patio with more waterfront views over dinner. Wedding memories and perfect photo ops are made on Hacker – Craft boat rides as the sun sets.

To keep tranquility at the lake , there is a strict 9 p . m . noise ordinance. So, the wedding party moves inside for dancing in a great room that can hold a ten – piece band and contain the merriment .

The L odge recommends wedding planners well-versed in orchestrating the perfect weddin g there . Planners help guide couples in choosing among Lake Placid’s own photographers, florists, cake vendors, hair and makeup stylists, and masseuses.

The in-house food and beverage team offers everything a couple could want . The longtime chef specializes in “local people who pull up with their vehicles filled with produce grown in their own greenhouses within Lake Placid , ” said Dott . The lodge buys from these local, small farms to offer guests meals, garnishes, and beverages that are fresh, organic, and one-of-a-kind.

While you’re at the Lodge, take advantage of all the outdoor pleasures there and nearby — k ayaking and boating around the lake, relaxing around the fire pit with friends, hiking Whiteface Mountain . Save time to visit the Olympic sites.

The warmth and charm of the Lake Placid Lodge infuse every special occasion.

The Whiteface Lodge

The Whiteface Lodge is a resort wedding venue located in Lake Placid, New York. Nestled in the Adirondack Park,the venue showcases its 19th-century interiors, while providing modern amenities and services. It offers a serene ambiance suited for couples looking for a relaxed wedding venue.

Facilities and Capacity
The Whiteface Lodge can accommodate up to 200 guests in its indoor and outdoor event spaces. The Courtyard Gardens, with a backdrop of the Adirondack Mountains, is a stunning setting for a wedding ceremony or cocktail reception. Canoe Beach Club (seasonal) is ideal for a romantic waterside engagement, ceremony or welcome receptions. Mountain View Terrace offers a three-season enclosable porch with a native stone fireplace and Adirondack-style furnishings for pre-event gatherings, ceremonies, and receptions. Kanu Restaurant features high roof lines, two majestic granite fireplaces, and hand hewn log beams, creating an ambiance most suited for ceremonies and rehearsal dinners. Whispering Pines is a 2,285-square-foot clubhouse featuring floor-to-ceiling windows that allow natural lighting and views to enhance any event. Whispering Winds is ideal for ceremonies, receptions, pre-rehearsal dinners, cocktail parties, or morning-after continental breakfast get-togethers.

Services Offered
The Whiteface Lodge hosts a variety of wedding celebrations, including ceremonies, receptions, bridal showers, engagement parties, and rehearsal dinners. Its full services include:

  • Accommodations
  • Event planning
  • In-house bar
  • In-house catering
  • Cake
  • Outside vendors
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21 Reviews for The Whiteface Lodge

Recommended by 95% of couples

Kirsti H. · Married on 05/01/2021

Gorgeous venue

We fell in love with the Whiteface Lodge from the pictures alone. It’s even more beautiful in person and an absolute dream location if you’re looking for something with both a rustic and intimate flair. Elissa and Kelly were both absolutely amazing to work with. We had to make numerous changes to our plans due to ever-changing COVID regulations, and both women were wonderfully calm and accommodating throughout the whole ordeal. (We did have some issues with our reservations when we arrived, I’m guessing as a result of all the changes we made, but I do not believe either Elissa or Kelly were responsible for that.) Kelly was our day-of coordinator, and she went above and beyond on numerous occasions, even taking the time to bounce my baby niece so my sister-in-law could enjoy her dinner! While I would not recommend trying to plan a wedding during a pandemic, I would absolutely recommend booking the Whiteface Lodge to celebrate your special day!

Kate M. · Married on 06/13/2020

Beautiful venue, exceptional service

My daughter booked The Whiteface Lodge for her June 2020 wedding. The property is beautiful and the staff exceptional. We had to reschedule twice and they, most especially Elissa, were just outstanding in every way. They really cared about what was going on and went out of their way to make my daughter's dream wedding come true. Unfortunately we were not able to have that wedding due to Covid. The Whiteface Lodge has been truly exceptional throughout all of it. We wouldn't hesitate to try again for another event.

Sent on 08/10/2020

Terri S. · Married on 03/09/2020

Whiteface Lodge: Luxury Venue, Adirondack Elegance, Astonishing Value

The Whiteface Lodge was our wedding venue for our Adirondack wedding on September 15, 2019, and it was the most magical place to have a wedding, the most prepared, generous and hospitable to us and our guests. I can’t say enough about this exemplary venue and our two points of contact: Rosette Press, Director of Social & Catering Sales, and Nicole Zaluski, on-site Wedding Planner and Artist of our day.

Our Adirondack wedding was a destination wedding, so first we interfaced with Rosette, who showed us the Whiteface and helped us get our contract together, choose our food and nail down the overall timing and purchases. Rosette is elegant, wise, funny and calm…she helped us stay on task and followed up professionally when payments were due and as our day approached. Rosette’s calm competence and attention to detail made us feel well cared for, in supremely good hands, assured and relaxed and ready.

As our day approached Nicole became our front and center contact, as she is the artistry behind the entire day. Nicole interfaces with ALL vendors on the day of the wedding, so you don’t have to, and she handles every little personalized touch and detail with more precision and care than you can imagine.

I once came to visit Nicole before the wedding and she was personally re-vacuuming one of the private dining rooms for a rehearsal dinner she was curating because she wanted it “just so.” Nicole is an actual artist if you tell her your ideas she will create something even more magical than you imagined…taking your idea and making it more ethereal, more artistic, more unique. Nicole made all our details come together in a fabric of beauty, warmth and welcome! I valued her and her curation SO SO MUCH.

If Nicole is the artist/wedding planner for your day, she has an astonishing canvas to work with: The Whiteface Lodge is one of the most stunning interiors/exteriors I have ever seen. Its honeyed Adirondack wood is inviting, its dimensions generous yet cozy, and it photographs extremely well, warm with great hues and tones. The setting of the property is singular and stunning, nestled in the Adirondacks, friend of wind and water. Our guests were over the moon with this venue they still compliment us on finding such a gem for our wedding setting.

The food at the Whiteface is exemplary and surprising: Chef chose local seasonal vegetables and created food that was delicious and fresh, Michelin quality, including wines that were paired and appreciated. The servers are elegant and well-oiled, the entire day went better than we could have imagined. The Lodge setting felt casually elegant, not fussy, but deeply luxurious and cultured, a place to remember, a place to return to.

The Whiteface is a luxury venue, no doubt about it, but when the bill came in we were actually surprised at what an overall value it was. All the beauty, care and singular setting for a good price. You won’t regret choosing the Whiteface Lodge, and working with Rosette and Nicole. They will make you want to come back, again and again, to such a special place…as unique as Brigadoon!

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