The village of Newfane was originally 2 miles (3 km) away on Newfane Hill, but was moved lock, stock and barrel to its present site by sleigh in 1825. Among the buildings taken apart and rebuilt was the Old Newfane Inn which stands right on the green. A classic coaching stop, its long side faces the common with a rambling ancient grape vine growing the length of the building. A porch runs the length as well, with white and green chairs and rockers. Inside, a corner is devoted to the reception area where walls are hung with a mass of framed articles about the inn.
In the long dining room, a heavy timbered ceiling, brick fireplace wall and pewter plates on the tables give a real feel of the 18th century Colonial era. German-born but Swiss-trained Eric Weindl has been here some 30 years, but the service as well as the cooking remain strictly European: veal goulash is served with Spatzle, there are snails, Burgundian-style, Chateaubriand and an impressive list of wines.
The inn also offers a variety of game in season, beef dishes and steaks, as well as chicken, capon, duckling and lamb. Vegetables and fruits are obtained locally, in season. Like many other choice Vermont country hostelries, The Old Newfane Inn attracts its share of ambiance-seeking celebrities. Former Bristish Prime Minister Edward Heath has dined there, and so has opera diva Maria Callas. Reknown economist John Kenneth Galbraith, who summers nearby, has patronized the inn, as has TV personality Gary Moore, former Chrysler CEO Lee Iacocca, and a number of TV soap stars, among others. The bedrooms are elegant and filled with above-average antiques. The atmosphere is genteel and somewhat fomal; rather like the other other inn in the village, this is a 'special occasion' place. Nearby: covered bridges, cycling, hiking and of course skiing. |
Breast of Capon Cordon Rouge
4 8 oz. boneless breasts of capon
4 slices of Swiss cheese
1/2 cup flour
sweet basil
1/2 lb butter
4 thin slices of proscuitto
1/2 lb bread crumbs
2 whole eggs, beaten
1 teaspoon chopped chives
1/2 lb sliced almonds
Salt and pepper to tasteFlatten breasts of capon, spread salt, chives, basil leaves, on breast of capon. Place proscuitto and slices of Swiss cheese on it, roll it up. Dip each breast, first in flour, then in eggs, then in bread crumbs mixed with almond slices. Heat butter in pan, when hot, place the breast of capon in it, let it cook for about 8 minutes. Serve with spinach, noodles or rice. Serves four.
One large sliced onion
2 medium zucchini
one stalk celery
6 cloves garlic, chopped
1 sprig parsley
4 medium potatoes, peeled and diced
4 tablespoons butter, or more if needed
Salt and pepper to taste
5 cups chicken stock or consomme
1 cup heavy sweet creamIn a large saucepan, saute onion, zucchini, celery, garlic, parsley, potatoes, salt and pepper for a few minutes in the butter, stirring often. Add 5 cups of hot chicken stock or consomme, simmer over low flame for 45 minutes. Put in blender until fine and creamy, add 1/2 pint of heavy sweet cream. Serves six.
2 lbs of venison (saddle or tenderloin)
4 table spoons olive oil
1/2 cup flour
2 teaspoons of green peppercorns
1/2 pint heavy cream
2 ounces of Cognac
4 teaspoon currant jelly
Cut eight 1/2 inch medallions and pound a little. Put 4 tablespoons of olive oil in a skillet and heat it up. Salt and pepper the medallions and flour them lightly. Place the medallions in a hot skillet for 10-15 seconds on each side to sear; then cook about 5 minutes per side, or to your liking.
Transfer the medallions to a heated platter. Add the peppercorns and deglaze (scrape) the skillet; add Cognac, heavy cream, currant jelly and salt. Stir sauce briskly for 2 minutes over a good flame. Pour sauce over medallions and serve. Serves four.
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Eric and Gundy Weindl Innkeepers Route 30 and Village Common Newfane, Vermont (802) 365-4427 (800) 784-4427 Driving Directions
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Weindl plans his menus, always, with his clients' tastes in mind. And after over three decades in Vermont, he is rightfully confident about his blending of European styles with American preferences: The Old Newfane Inn has been recognized for its cuisine by Gourmet magazine, Bon Apetit, as well as national publications, and has a loyal following throughout the Northeast.
