Sip & Savor: Fall Flavors

With over forty restaurants and a thriving local food community, Manchester’s a perfect destination for those who love fabulous eats, delectable drinks, and downhome hospitality. The added perk, menus change with the seasons! These are the temptations we love this fall…

Falling Upwards. Copper Grouse, by Dylan Neidecker.

Tuck into this ooey gooey brie trifle, warm and rich, layered with spiced apples, tart cranberries, and candied pecans.  Scoop it with crackers or go straight in with your spoon. It’s that good.

Forget the pie and go for fall’s most famous flavor in a decadent, delicious first course. Ye Olde Tavern’s pumpkin bisque is sweet and savory, with a dollop of crème fraîche.

Mixologist Dylan Neidecker, Copper Grouse
Tom Bombadil

Tom Bombadil is master of the woods, water, and hill. Whether you’re a Tolkien fan or no, this lovely libation will leave you light on your feet. Plantation Rum with cider and cinnamon topped with bubbly prosecco and an orange twist — more wise and witty with every sip.

Courtesy Photo, Copper Grouse & Dyland Neidecker.

Chef Mark French, Silver Fork
Goat Cheese Souffle

Who doesn’t love the classic bread, cheese, and fruit medley? With the crunch from the homemade Melba toast (courtesy Earth Sky Time Farm), sweetness from native fig jam, and creaminess of the goat cheese soufflé, this is a fantastic start a phenomenal Silver Fork experience.

Savor seasonality and sophistication with Chef Ed’s Black Angus Steak topped with crispy fried leeks and served with autumn sides; Dutton Farmstand Acorn Squash, roasted fingerling potatoes, haricot vert, and his special housemade demi-glace.

A sweet and spicy blend of Dewars and Drambui mingle with mezcal and a dash of bitters for a layered libation that will have you swingin’ like the King!

Courtesy Photo, Copper Grouse & Dylan Neidecker.

You can’t go wrong when you mix creamy Vermont Cheddar with tender, buttery lobster and applewood smoked bacon. Homey and decadent all at once, we say skip the app and order it for dinner.

As if the cranberry fritters with maple butter are not enough, Chef Cooper dishes up an iconic cold-weather dish in perfect Tavern fashion. Layers of lasagna noodles, local veggies, rich ricotta, and herbed tomato sauce make the perfect antidote to a cool autumn evening.

This is one apple you can’t resist. Freshly picked, wrapped in marzipan, then puff pastry and dusted off with sugar, set in a surround of sinful crème anglaise, with homemade cinnamon ice cream. It’s made for two and takes 30 minutes to prep, so order with your entrees.

Big thanks to our featured foodie partners: Copper Grouse, Silver Fork, Raven’s Den Steakhouse, and Ye Olde Tavern. Stay tuned for more fresh plates and snappy drinks from our next round of MVT chefs! In the meantime, explore our favorite places to drink, dine, and gather and share your adventures with us — #tasteMVT

Guest Contributor: 
Rebecca Vaughn’s family moved to Manchester from Utah three years ago when her dad became the Design Director for Orvis. We’re thrilled to welcome Becca to the blog while she takes a semester break from her biz/humanitarian studies. “I decided to take a semester off to finally see the famous Vermont Fall everyone talks so much about. I’ve lived here through all the other amazing seasons and have fallen in love with them and I’m absolutely ecstatic that I get to experience my very first Vermont Fall in beautiful Manchester!”