Blueberry
Hill Inn - Fact Sheet
Contact: Glenn M. Faria
Michael Patrick Destinations & Communications
396 Main Street, Suite 3, Hyannis, Cape Cod
Massachusetts 02601
508-790-0566/Fax 508-790-0565
e-mail: info@mpdcltd.com
For more than a century-since the 1800s when rugged loggers called
the frame building home away from home-this property has always
meant rest and rejuvenation. From one innkeeper to the next,
with only a short respite from its appointed calling, these stalwart
timbers have slept and fed myriad guests from all corners of
globe.
Blueberry Hill Farm was purchased by Tony Clark and his
new wife in 1968-and neither of the newlyweds imagined becoming
an innkeeper. The 1813 farmhouse, situated in idyllic isolation
in the heart of the Green Mountains, was to be the owners'
dream house and the couple planned to restore it to its early
19th century appearance. In 1971, the Clarks hung out the Blueberry
Hill shingle and began new careers as innkeepers. This metamorphosis
was not planned, but, as it turned out, serendipitous.
The inn presides over its own 120 acres of forest, woodlands,
trails, lakes, ponds and alpine terrain. The property is surrounded
by 22,000 acres of Moosalamoo, a hallowed nature preserve
bursting with flora and fauna and well-maintained trails with
interpretive signage.
Blueberry Hill comprises the 1813 main house, a woodframe
clapboard structure which has had a modern wing appended, the
Cottage, comprising one bedroom, bath and living space, the Cross
Country Skiing Center, a barn-style building which houses
both skiing and cycling equipment, and the building containing
the sauna. The property has a crystal clear spring-fed freshwater
pond perfect for relaxing and cooling off after a bout in the
inn's adjacent sauna.
Blueberry Hill had been an inn during the 1950s and 1960s.
During this first incarnation as a lodging property, then Innkeeper
Elsie Masterton was also chef de cuisine and ran a very successful
restaurant at the inn for many years.
Key Personnel: Tony Clark & Shari Brown, Owners &
Innkeepers
Timothy Cheevers, Chef de Cuisine
Location: Blueberry Hill is located at the foot of Romance Mountain in the town of Goshen, five miles from Middlebury and seven miles from the historic town of Brandon. The property is situated five miles interior to Forest Service Road #32, well off the main road. The pristine environment includes 40 miles of forest hiking and walking trails, lakes, stands of hardwood trees and more than 75 kilometers of groomed cross country ski trails.
History: In September 1964, present innkeeper Tony Clark, a native of Wales who grew up in Bordeaux, France, arrived in Boston at Logan Airport en route to his new life in America teaching French and coaching soccer at Eaglebrook School in Deerfield, Massachusetts. Through a series of circuitous twists and turns- and kismet-Clark found himself married to his former best friend's widow after the friend was killed tragically. Clark's new spouse had just purchased Blueberry Hill Farm, planning to restore it to its original condition. Through further twists and turns in their lives, the Clarks decided to return the building to its former persona as an inn with a new twist-a ski touring center.
Guest Rooms: The inn comprises eleven guest rooms and
a cottage. The greenhouse is a glassed in common area heavily
windowed with brick flooring and numerous plants. Room descriptions
follow:
Original inn rooms:
Romance, double bed located in the front of the inn
Dutton, two twin beds located in front of the inn
Whiterocks, one double bed located above the inn kitchen
Hogback, two twin beds located above the inn kitchen
Greenhouse rooms (rooms with lofts
and entrances off the greenhouse):
Olmstead, one double bed and two twin beds
Carslile, one double bed and two twin beds
Polly Allen, one double bed and two twin beds
New
Wing Rooms (rooms overlooking the pond):
Erliblue, one double bed (corner room)
North Sky, one double bed with skylight
Bluetta, one double bed
Orniblue, one double bed (corner room)
Cottage (separate building on the inn
grounds):
Moosalamoo, one double bed and two twin beds, private bath
Each guest room features a private bath, imaginative and artistic
decor and is fashioned in country style with warm touches, handmade
quilts and a smattering of period furniture and reproductions.
There are no televisions or telephones to distract guests from
Blueberry Hill's old world charm and grand Vermont hospitality.
Room Pricing: Blueberry Hill's lodging rates include Modified American Plan (MAP; breakfast and dinner daily) and are level for all accommodations with the exception of the Moosalamoo cottage. A splendid full breakfast includes a hot entree, fresh-baked pastry and/or muffins and the inn's famous homemade granola. Piquant hors d'oeuvres are served each evening in the Greenhouse and prelude the imaginative, haute cuisine dining experience in the inn's romantic, candle-lit dining room. The evening meal, including hors d'oeuvres, is included in the rate.
Nota Bene: The inn does not possess a liquor
license, guests desiring wines and spirits are encouraged to
bring a selection along with them.Prices are per person per night including breakfast & dinner, exclusive of taxes and service charge.
Prices are valid for 2001, including holidays and fall foliage season (21 September - 14 October 2001)
Midweek: $115
Weekends: $150
Rates include breakfast, a gourmet dinner,
trail passes and hot soup lunch in ski season, but exclude 9%
Vermont rooms and meals tax and 15% service charge.
Children between ages of 4 and 12 are charged half price when
in same room as parents.
We request a non-transferable deposit of $100 per room per night
to guarantee a booking. We are only able to refund the deposit
if we are able to re-book the room. An administration fee of
$5.00 per room night is charged.
Services: Blueberry Hill offers very personalized service, including concierge service to arrange sight-seeing and other services requested by its guests. There is also a fax machine on which guests can send and receive faxes (nominal charge) and e-mail services are also available.
Guest Facilities: Blueberry Hill offers its guests more than 120 of its own idyllic acres, including marked hiking and walking trails and it also sits amidst the 22,000 acre Moosalamoo section of the Green Mountain National Forest replete with an incredible diversity of flora and fauna, rugged cliffs and mountains, lakes, forests, valleys, streams, geological formations and incredible natural beauty.
Blueberry Hill Cross Country Ski
Center
The Center, which lies adjacent to the inn, was itself built
by innkeeper Tony Clark. The Center devotes itself to cross country
skiers of all ages and abilities. Within, skiers find a 
fully equipped ski center with
retail and rental departments, a waxing area and repair shop
on the main level. The Center is staffed by skiing experts whose
aim is having guests ski better with less effort. Upstairs, the
lounge is an amiable spot, filled with Gemütlichkeit. The
oversized windows seem to bring the outdoors inside. The ambience
is further enhanced by comfortable seating and a welcoming old
wood stove.
Encircling the entire grounds are 75 kilometers (55.9 miles) of an ideal mix of moderate to challenging terrain. Offered are ski seminars, waxing clinics and night and guided tours.
Guest Sauna: A woodfired sauna for guests' use is located on the far shore of the spring-fed pond. The sauna provides guests with a relaxing venue to unwind after an activity-filled day on the ski, hiking or biking trails-or merely reading. Guests sign up for the sauna on the sign-up sheet posted in the kitchen. Winters, please allow approximately two hours for the sauna to heat while, in warmer weather, the sauna can be ready for use in less than one hour. Thirsty towels are provided in the changing area-and a desultory dip in the refreshing, healthful pond is a special way to cap the sauna experience.
Greenhouse &
Gardens: In 1998, a Greenhouse
was added to the inn to supply the kitchen with year-round herbs.
These herbs are used in the kitchen and for the inn's
line of herbal bath salts and body lotions. Because the inn's
exceptional cuisine demands only the freshest ingredients and
herbs, an extensive herb garden, containing more than 50 culinary
and 25 medicinal herbal varieties, is grown outdoors and, in
colder months, in 
the
new Greenhouse. In addition, the inn's gardens are outstanding.
The gardens, in addition to providing cooking and decorative
herbs and flowers, provide an important habitat for native avians,
such as bluebirds and hummingbirds. The inn's gardener,
Shari Brown, also one of the owners, studied with the renowned
Rosemary Gladstar, founder of the California Institute of
Herbal Studies with an herbal education center in Barre,
Vermont.
Events: Goshen Gallop (most difficult
10K "road" race in New England;
3rd Sunday of July)
32nd Annual Pig Race, March 2001
Cuisine
& Dining: The gustatory
experience at Blueberry Hill is, without question, exceptional.
When Tony Clark and his new wife first reopened the inn in 1968,
they began a new era of nouvelle cuisine before it was chic.
It was Vermont "fusion"-again, before that phrase came
into vogue. The cuisine was an amalgam of Clark's English and
French flair for elegance and detail-and a particularly uncompromising
intransigence towards using less than highest quality ingredients,
preparation and presentation-and his spouse's "down home,
homegrown, country-fresh" cooking. Clark, whose father was
a wine merchant, was reared in Bordeaux, France on haute cuisine
and fine wines in the
company of bon vivants. He acquired, at an early age, the highly
sophisticated palate and savoire faire which prevail in his kitchen
to this day. Under Clark's unswerving watchful eye, the inn continues
to operate on a deliberately simple and consistent philosophy
which dictates that the inn will serve foods which focus on the
fresh, seasonal and, whenever possible, the regional; utilize
the best ingredients available and rely on quality, not exotica;
serve cuisine which is unusual, but not unrecognizable and which
is prepared to delight the eye and palate. The cuisine is decidedly
elegant, gourmet, yet, country simple.
Entrees include such favorites as Truite Antoine, Lobster & Crab Ravioli with Roasted Garlic Cream Sauce, Beef Tenderloin with Irish Whiskey Sauce and Soufflé Roll with Chicken Bechamel Filling and Roasted Red Pepper Coulis.
Tony Clark's New Blueberry Hill Cookbook
§ (© 1990 Down East
Books), a 166-page celebration of the inn's cuisine, is available
for purchase.
§ The original inn cookbook, The Blueberry Hill Cookbook
by Elsie Masterton (Down East Books © 1959) is still printed
and distributed.
The inn always has an intern from the New England Culinary Institute, (based in Montpelier and Essex, VT) acting as sous chef.
Weddings &
Special Events: Blueberry
Hill specializes in elegant and unforgettable country weddings,
family reunions and comparable milestone celebrations. For conferences,
intensives, trainings, group dynamic and team building exercises,
staff retreats and other events where inspiration and comfort
are paramount, the inn is a superb venue.
Meeting Facilities: The inn comprises several period buildings, however, within these buildings are several rooms which can easily and comfortably accommodate small groups, lectures and receptions and can be easily set up for such group functions. There are also: the greenhouse, a stone floored, windowed "greenhouse" with ubiquitous potted plants and excellent views of the surrounding landscape; the parlor, replete with large fireplace and hearth and adequate soft seating, is an excellent venue for postprandial discussion groups; and the living room, an intimate, informal room well suited to smaller discussion groups and one-on-one meetings. In addition, the upstairs lounge at Blueberry Hill Cross Country Ski Center is a more rustic venue for action-oriented gatherings. For team-building exercises and dynamic interactions, there are, of course, the 120 acres which comprise the inn's grounds. This acreage is completely encircled by the 22,000 Moosalamoo preserve. The terrain is perfect for rigorous outdoor team exercises and for simply ruminating in nature before, during or after group encounters.
Activities on Site: Swimming, cross-country skiing, snow-shoeing, hiking, mountain climbing, mountain biking, sauna, birdwatching, hunting (seasonal), fishing, nature walks, field walks.
Attractions & Activities: Route 73 in this region passes through many stunning "gaps." Views of tidy New England homes and tranquil meadows appear as the road passes into the Green Mountain National Forest and skirts Mount Horrid (3,126 feet) before it reaches Brandon Gap (2,170 feet). From this perspective there is an outstanding view of the Champlain Valley and the Adirondack Mountains beyond in the distance. Descending west through Brandon Gap, the town of Brandon, chartered in 1761, appears. This historic village - unhurried, unspoiled and unforgettable - nestled on the Neshobe River, is picturesque and is home to many historic structures. The town's past as a mill, quarrying, manufacturing center is reflected in one of the state's largest historic districts. Involvement in the so-called "Underground Railroad" movement by many of the town's leaders continues to provide anecdotal evidence pointing to secret rooms, hiding places and concealed stairways in a number of homes. Brandon once claimed more than 20 saw and grist mills as well as having been a center for the manufacture of railroad cars. Park Street is one of Vermont's most elegant avenues, lined with Federal, Greek Revival and Victorian homes and antique shops. Waterfalls at the riverside park provide a restful panorama. There are an unusual Queen Anne style firehouse and handsome 1861 town hall. Nearby are three wooden covered bridges - Depot Bridge (1840), Hammond Bridge (1843) and the Cooley Bridge (1849) offer great photo opportunities.
Middlebury: The pristine spire of the Congregational Church beams a first welcome to Middlebury's visitors. Middlebury College, a member of the "Little Ivy League" is well known for its curriculum. Its Center for the Arts combines traditional state barns and silos into a bold, contemporary edifice of granite and clapboard which offers studio theater, dance and art museum. The University of Vermont's Morgan Horse Farm, established in the late 1800s was once owned by Colonel Joseph Battell from 1870 to 1906. It was Battell who was credited with preserving the Morgan horse breed, an animal of considerable beauty and stamina. The Farm has more than 70 registered stallions, mares, foals and is open for guided tours from May thru October.
Vermont State Crafts Center at Frog
Hollow: Picturesquely situated
overlooking Otter Creek, the Center features the work
of more than 300 Vermont craftspeople.
Basin Harbor: Lake Champlain Maritime Museum (early
May-mid-Oct 10am-5pm) Five exhibit buildings including a circa
1818 schoolhouse trace the history of the lake and its maritime
traditions. A replica of the Philadelphia, a 54-foot Revolutionary
gunboat is anchored on the site.
Rutland: Just east of Otter and East Creeks,
Rutland (nicknamed "marble city") was settled in the
1770s. Norman Rockwell Museum contains hundreds of examples
of the artist's works.
Shelburne: Shelburne Museum (open late May-late Oct daily 10am-5pm) contains a preeminent collection of home crafts, folk arts, trade tools, transportation, fine arts, furnishings and architecture spanning three centuries of American life, history and art presented in 37 buildings on 45 acres.
Golf: There are eight 18-hole golf courses within ¾ hour of the inn (Brandon, Killington, Middlebury, Proctor, Rochester, Rutland, Sugarbush) and the inn will happily reserve tee times (optimally, in advance )
Address: RR (Rural Route) 3, Forest Service Road # 32, Goshen, Vermont 05733 (911-locateable address is 1245 Goshen-Ripton Road)
Telephone & Fax: Vox 802-247-6735
800-448-0707 (Reservations only) Fax 802-247-3983
World-Wide Web: www.blueberryhillinn.com
E-mail: info@blueberryhillinn.com
Directions:
From New York and south: Route 87 north to Lake George,
exiting at exit 20; head towards White Hall. Follow signs
to Route 4 in Vermont then turn right on Route 4 east to Rutland,
Vermont. At the intersection with Routes 4 and 7, make a left
turn onto Route 7 and continue north to Brandon and there take
Route 73 east for six miles to the state information sign for
Blueberry Hill. Make a left turn onto Forest Service Road
32 for five miles to the inn.
From Boston and east: Route 93 north to Route 89 north to Vermont to exit 3. Turn right from the ramp and take Route 107 west to Route 100 north to Rochester and there take Route 73 west over Brandon Gap. On the back side of Brandon Gap look for the state sign for Blueberry Hill. Make a right turn and drive 1.4 miles. At the crossroads turn right and travel 1.4 miles to the inn.
Air & Rail: The inn will gladly pick-up or drop-off any guest arriving in Rutland via either air or train; $20 from/to Rutland and $40 from/to Burlington. Amtrak (800-USA-RAIL or 800-872-7245) to Rutland.
Continental
Connection operated by Colgan Air 800-523-FARE or
800-523-3272. Colgan Air flies daily non-stop between
Boston's Logan Airport and Rutland State Airport
on the following schedule:
BOS > RUT Monday- Friday: RUT >
BOS Monday- Friday:
7am, 9:10am, 1:25pm and 5:30pm 7:55am, 10:05am, 2:25pm, 6:25pm
BOS > RUT Saturday: RUT > BOS Saturday:
9:10am and 1:25pm 10:05am and 2:25pm
BOS > RUT Sunday RUT > BOS Sunday:
1:25pm and 5:30pm 2:25pm and 6:25pm
Flight time is approximately 45 minutes
