On our way down to Chester, we stopped in Quechee (near Woodstock) to have dinner at the Simon Pearce Restaurant.
The restaurant (and store and workshop) are located in a mill that is adjacent to a historic covered bridge and the stunning Quechee Gorge. The night we were there, local kids were having a blast jumping off the rocks under the bridge into the gorge -- it totally freaked me out, but no one seems to have gotten hurt.
The restaurant's terrace overlooks the falls. The rush of the water provided a melodic soundtrack at dinner.
And while we were waiting for a table, we checked out the glassblowing workshop, where a few artisans were crafting some of Simon Pearce's delicate (and expensive) glassware.
Of course, even an extravagant afternoon tea wouldn't keep me away from a delicious dinner experience. We managed to score a last-minute reservation to Restaurant Verterra at the Inn at Weathersfield. The chef at Verterra is at the forefront of the farm-to-table movement, and we were treated to a menu of Vermont delights, beginning with a corn chowder with a corned beef hash.
The main course was a soy-glazed sirloin, from cattle raised on a local farm.
The dessert was a carrot cake with cream cheese ice-cream (!), pickled rhubarb, and peach chutney.