Fullerton Inn prepared for Summer Season

April 3rd, 2014 fullertoninn

It’s now April.  Even though the daytime temps are reaching into the low 50’s there is still a fair amount of snow on the ground.   There are still 8 foot piles on our back deck.  But, one day soon, there will be no snow.  The grass will grow and the plants bloom.   April is a slow month for us.  Most of the skier’s and snowmobilers are finished visiting Vermont and the locals buckle down for “mud season”.  You wouldn’t know about the rationale behind “mud season” if you stuck to the main roads in April and May, but, once you leave the main roads the reasoning becomes clear very quickly.   As part of the mud season, we at the Fullerton get to take a couple of weeks off.  We close the inn and the restaurant and the staff gets to clean the place and maybe have some rest.  The Fullerton Inn and restaurant will be close from April 6th through April 17th.  We will return (refreshed and reinvigorated!) to serve dinner Saturday, April 19th, and we will host our annual Easter Luncheon for the public, Sunday, April 20th from noon to 3 pm.  We will return to lunch service beginning Wednesday April, 23rd.

A few of the upcoming events to remind folks of though: Saturday, April 5th we are hosting the Andrew and Heidi Ladd Scholarship Benefit from 6 to 8 pm.  All are welcome.  Entry fee is $ 20 and you receive a glass of wine and a wide variety of appetizers and hors d’ouevers.  There will be silent and active auctions for many items donated to benefit the Ladd Scholarship program.  Please join us.   We continue our Friday night Music in the Tavern with Vinny Dibernardo returning to play guitar and sing.  Vinny plays April 4th and April 25th from 8:00 to 10:30 pm in the tavern.  Join us and sing along.  Vinny is a popular performer who has been playing here at the Fullerton Inn for many years.

We are also solidifying our plans for our next “Celebrating Wine” series wine pairing dinner.  We are tentatively planning for Friday, May 23rd for our next installment.  This edition will be “Celebrating  Comfort Foods and Fine Wine”.  By focusing on the food component rather than a wine theme we will have a new challenge of selecting appropriate wines.  Chef James and Chef Rene will create nine “comfort food” dishes and then we will select wines from all over the world to pair one wine with each dish.  We always enjoy these evening and we have gotten great responses from our guests.

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