Our meal at The Foundry in Vermont was...not entirely planned. I'd like to say that we booked months in advance and that we were all super excited to eat there, but in reality, we ended up there because the ever-talented H1 had won 2nd place in that day's race, so we attended the prize-giving, which was being held in The Foundry*.
On our way down there we had discussed where we would eat dinner, while staring bleakly out the car windows at the many, many closed restaurants. As mentioned before, Killington is a ski town, and in summer, ski towns kind of just give up, even the ones like Killington that actually have a lot to offer year-round. Dining out in a ski town is pretty much never the setup for an out-of-this-world gourmet experience, and adding the off-season into the mix basically just narrows down the options to nothing.
We still hadn't made up our minds when we entered The Foundry, but upon securing a comfy leather sofa close to the fireplace** and settling in with some drinks*** we decided it wasn't a matter of any urgency. We watched the winners get their prizes, we relaxed, we talked to other cyclists, and then we ambled downstairs and noted the spacious, beautiful restaurant.****
"Shall we just eat here?" someone suggested.
And after a quick browse of the menu and my approval of the decor, that's exactly what we did.
The Foundry's menu is one of those kind-of-Italian-influenced-but-mainly-American ones that you see everywhere. On the surface, it's nothing too special, with lots of dishes that sound good and enough range for everyone. Of course, how a dish sounds in a menu description becomes highly irrelevant once you're eating it – and The Foundry's food was considerably better than any of us had been expecting*****. In fact, it was downright delicious.
Because it had snowed that day, we all went for warming, heavy, solid dishes...all of us except L, who decided that she wanted the poached pear salad, even after sustained derision from the rest of us. When it arrived, however, it looked awesome – enough toppings to be interesting and fun, not so many it no longer counted as salad – as, indeed, did the rest of the meals. I had chicken marsala, which was sweet and tangy and warming and tasty, and also enormous. Due to the enormity, H1 also had chicken marsala, as well as his actual meal of chicken with giant couscous. J chose the pork tenderloin special, and said it was really good – high praise from him******.
None of us had dessert, but we had kind of already made up for that earlier in the meal with the bread. We all commented on the sweetness of the butter, only later realising that it was almost certainly maple butter. Usually I'd not be impressed with sweet butter, but this stuff was amazing; only slightly sweet, and incredibly more-ish.
Maple butter. Never change, Vermont!
*You guessed it!
**Pleased to report that the Foundry didn't let a little thing like 'technical summer' stop them from cranking this...it was both necessary and loved.
***Even the boys, who, without quite meaning to, completely psyched out the other racers by drinking beer the day before the last stage.
****We had obviously seen it before, but this time we like saw it. Through hungry eyes.
*****Ski town expectations, you see.
******He's so understated you'd think he was a Kiwi.