Saturday Gala & Auction

As the summer solstice arrives in beautiful Stowe,enjoy a stunning collaborative dinner by Trapp Family Lodge’s renowned new chef, Kim Lambrechts and exquisite wines from father/son vintners Joel Peterson of Ravenswood Winery and Morgan Twain Peterson of Bedrock Wine Company.

As the evening progresses, you’ll be enticed to bid on amazing and one-of –a-kind items, ranging from rare wines donated from the cellars of private collectors to large format bottles signed by the winemakers. Vacation getaways, luxurious items and a variety of splendid and unusual “lifestyle” items will also be offered. This year’s auctioneer will be Tim Kavanagh from Star 92.9 Radio.

Throughout the evening, you’ll be able to dance under the summer stars as well. Our Gala Dinner & Live Auction is an event not to be missed. Details regarding our Five Course Menu & Wine Pairings will be available soon. A vegetarian option will also be available.

Saturday Gala Dinner

Kim Lambrechts, the new Executive Chef/Food & Beverage Director at Trapp Family Lodge, was born in Korea, and raised in Belgium, where he began his career at the Manoir de St. Aubert and the Michelin-starred Les Quatre Saisons. He received the prestigious ‘Master Cooks of Belgium’ award before embarking on an international journey that included stints at world class restaurants in Boston, Mauritius, the Maldives and Abu Dhabi. Most recently Kim served as Food & Beverage Director at Stowe Mountain Lodge and as Executive Chef/Food & Beverage Director at Forty 1° North in Newport R.I.

Our new Executive Pastry Chef, Robert Alger is a Boston native. Robert attended Johnson & Wales University in Rhode Island, and has many years of experience in hotels and resorts around the world, including Four Seasons Hotels in Houston, Chicago, and Atlanta as well as the Shangri-La Hotel in Singapore. In March, 1998 Robert and his wife Nancy opened The Cake Company in Atlanta to supply hotels, restaurants, and catering businesses with sophisticated, unique desserts. He had many accounts and was the sole supplier of desserts for most of them. He and his staff made everything from scratch including specialty cakes, wedding cakes and individual desserts. After eleven years in business, he and his family decided to get back into the hotel industry, accepting the position at Trapp Family Lodge.

Five Course Menu and Wine Pairings

Stowe Wine and Food Classic 2012

Watercress Vichyssoise with Cured Plum Tomato & Poached Egg
Bedrock Rose’ of Mourvedre “Ode to Lulu” 2011 Sonoma Valley

Lobster Terrine with Spring Vegetables, Micro Celery & Saffron Vinaigrette
Bedrock “The Bedrock Heirloom” 2010 Sonoma Valley

Red Wine Poached Atlantic Halibut, Cauliflower Puree, Braised Pearl Onions
Ravenswood Zinfandel “Old Hill” 2009 Sonoma Valley

Apple Wood Smoked Pork Tenderloin, Truffle Polenta, Zucchini Tart, Shallot Sauce
Ravenswood “Icon” 2008 Sonoma County

Ricotta Cheesecake with Citrus Segments, Feuillantine & Lemon Compote
Ravenswood Zinfandel “Suite” en demi 2010 Sonoma County