An Enhanced Dining Experience at The Norwich Inn – New Dining Room, New Chef, New Menu

An Enhanced Dining Experience at The Norwich Inn – New Dining Room, New Chef, New Menu

New Dining Room

norwich restaurantsThe Norwich Inn, one of the oldest inns and breweries in Vermont, recently launched locally-inspired Dining Room renovations. The Inn received a complete restoration and redecoration last year. The Dining Room provides a quiet, polished, and romantic fine dining setting, and it’s one of the closest Norwich restaurants to Dartmouth College. You’ll notice the repurposed wood tables, hand-crafted hanging lights, and old-world art – a simplistic yet stylish ode to the Inn’s beginnings in 1797.

Not only do our guests have the opportunity to slumber in one of our historic guest rooms, savor award-winning, house-brewed Jasper Murdock Ales, and attend popular events, but you’ll now have the privilege to indulge in ever-changing New England fare. Our unique Inn is the only restaurant in the Upper Valley region to provide a newly-transformed menu and five unique dining spaces. We’re also only a short drive from Norwich’s King Arthur Flour and steps across the Connecticut River from Dartmouth College in Hanover, NH. Tourists know us as one of the oldest and best breweries in Vermont – now our revamped dining experience is bound to leave a long-lasting impression on hungry patrons.

New Chef

A quick look into the pedigree and philosophy of Scott Liberty, Executive Chef:

What is your background and experience in the culinary world?

norwich restaurantsI started in this industry when I was only 17 in 1990. Like most who aspire to be a Chef, I started in Burlington, Vermont, as a dishwasher/prep cook; first at the Ramada Inn, then at the  Sheraton hotel, and later at Burlington Country Club. Earlier in my life, I actually wanted to be an architect. But I found myself continually being drawn to the culinary arts. At 23, I moved to Arizona to further my interest. I first worked at T-Cooks at the Royal Palms, followed by Lon’s at the Hermosa Inn, Michaels at the Citadel, Rancho Pinot Grill, Nonni’s Kitchen, M Culinary Concepts, Houston’s Too, and Wild Land Fire Catering. I worked my way up the ranks in the kitchens until I felt I had the skills and experience to lead and teach employees what I have learned.

In 2011, I found my way back to Vermont as the Executive Chef for Bloods Catering and then, in 2013, opening Chef for the Worthy Kitchen in Woodstock. In late 2014, I took a break from restaurants and cooking for a time. But I really didn’t: I would help out with events for the Worthy Kitchen and the Norwich Inn. It was nice to be able to come in and get back to my roots of just cooking but the Chef in me could not. I had some unfinished business.

What inspires you today?

I guess it would have to be the challenge of the restaurant, the complexity of moving parts, the food, the team, and the guests.

What’s your culinary philosophy?

Don’t let “good enough” be good enough. Everything can be improved upon – plate presentation, timing, cooking technique, knife skills, etc.

What is your favorite dish?

I get asked that all the time. I don’t have a favorite. The culinary world is constantly changing; food is evolving. One day it could be one dish, the next day it could be another. A better question is: what do I like to eat? Put a board of cured meats, grilled baguettes, foie gras torchon, local cheeses, mostarda, house-made pickles, and a big glass of Bordeaux – now we are talking.

What do you like best about being a Chef?

The opportunity to teach cooks what I have learned over the years, to better prepare them for their next step in this industry. I like to build and grow a team that takes pride in delighting our guests.

Newly-Transformed Menu

If you’ve ever dined at The Norwich Inn, you’ll quickly notice a newly-transformed dinner menu, which is served after 5 p.m. every evening. Executive Chef Liberty has taken classic New England recipes, many with local ingredients, and re-introduced them as pleasing to the eye and the palate. The grilled grass-fed filet mignon is served on a bed of horseradish fingerling potatoes and sauteed baby carrots, smothered in red wine demi-glace, and topped with crispy tobacco onions. Those of you who love fresh-caught fish will fall in love with our grilled Faroe Island salmon fillet, which is served on top of a creamy vegetable chowder. The Inn has also featured many nightly specials, including Half-Price Wine Night, Prime Rib Night, and Flight Night (a sample of our own Jasper Murdock Ales).

norwich restaurantsFive Unique Dining Spaces in Norwich, VT

In addition to the Dining Room, which is quickly becoming the most talked-about space among Norwich restaurants, we have a seasonal outdoor patio, an exclusive Wine Room (for private dining), the bright, casual Terrace Room with expansive windows and a fireplace, and, of course, The Pub. For meetings and banquets, we feature the Wine Cellar and Library.

Premier Norwich Restaurants

There’s never an offseason for high-quality craft beer, inventive fine dining, and luxurious, historic accommodations. Start planning your next Vermont getaway to The Norwich Inn by dialing 1-802-649-1143 or visiting us online at NorwichInn.com.

 

Bread & Brew Weekends at The Norwich Inn

Bread & Brew Weekends at The Norwich Inn

The Norwich Inn encourages foodies to embark on a unique culinary and craft beer journey in the heart of the Upper Valley. Our historic inn, established in 1797, has been a craft brewing staple in the community since 1993 when our own brew made its debut, the Inn’s Jasper Murdock Alehouse. Jasper Murdock Brewery, one of the oldest and best breweries in Vermont, is a short drive from King Arthur Flour, Dartmouth College, and all of the top things to do in Hanover, NH. Craft beer aficionados and devout foodies visit the historic communities of Norwich, VT, and nearby Hanover for the many distinct tastes of the Upper Valley. And now Executive Chef Scott Liberty and Brew Master Jeremy Hebert are partnering with local staples King Arthur Flour, SILO Distillery, and Vermont Farmstead Cheese Company to provide travelers with a once-in-a-lifetime experience: Bread & Brew Weekends.

Brewer’s Reception: Beer & Cheese Tasting

Each Bread & Brew Weekend will begin with a Brewer’s Reception for arriving guests. The reception includes a grand beer and cheese tasting. You’ll have the opportunity to sample several award-winning Jasper Murdock Ales, including the always approachable Whistling Pig Red Ale, brewed on-site by Hebert. The eclectic mix of rare cheese will be provided by talented cheesemaker Rick Woods at Vermont Farmstead Cheese Company. The group will also learn about the brewing process during Hebert’s craft beer orientation – an educational and delicious visit to the brewery that we like to call the “tasting of the tanks.”

Customized Baking Class at King Arthur Flour

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Bread & Brew Weekends truly bring the area’s most talented artisans together. Those who participate in the weekend package, which includes a two-night stay for two, will have the option of enrolling in a customized baking class at nearby King Arthur Flour, originally founded in 1790. You’ll make fresh beer bread, using only local ingredients (including select Jasper Murdock Ales). We promise that you’ll return home with a recipe that will be used time after time for friends and family.

Distilled Spirits Tasting at SILO Distillery

Yes, The Norwich Inn is one of the best breweries in Vermont, but that doesn’t mean we don’t also love craft distilleries. We’ve teamed up with one of the best: SILO Distillery from nearby Windsor, VT. This optional distilled spirits and cheese tasting is a lot of fun, especially for fans of “farm-to-barn-to-bottle” methodology.

Saturday Night Brewer Banquet

As far as Vermont weekend getaways are concerned, it doesn’t get much better than craft beer, homemade beer bread, artisan cheese, and distilled spirits in a historic inn. The “main event” of Bread & Brew Weekends is the Saturday Night Brewer Banquet featuring delicious culinary creations from our Executive Chef Scott Liberty. Liberty, Hebert, and their talented team members have a festive and genuinely unique experience planned. The creative New England fare will be paired with generous samplings of Jasper Murdock Ales. Hebert is a perfectionist, artist, and craftsman – you’ll have the opportunity to try all eight of his rotating taps plus our house staple, the Whistling Pig Red Ale. You never know what he’ll be brewing upon your arrival. We currently have an American porter, Scottish ale, amber lager, and a cranberry spice ale on tap (among many others).

Best Breweries in Vermont

This extraordinary event is the perfect opportunity to taste the Upper Valley’s best craft beer, artisan cheese, and homemade bread while exploring the area’s top attractions, all within close proximity to The Norwich Inn. There is still limited availability for our ever-popular Bread & Brew Weekends here in Norwich, VT, so please give us a call today at 1-802-649-1143 to book a well-deserved dream Vermont vacation.