we tried the Caramel & Sea Salt Cheese- cake; and the Molten Chocolate Cake with Tahitian vanilla gelato and amarena cherry marmalade. To die for!! You don’t want to miss their brunch either – which was also especially delicious and offered many op- tions including omelettes made with eggs from their own chickens and yummy pan- cakes with - of course – local maple syrup.


When you feel like exploring, head


to a distillery, microbrewery or winery. Saxtons River Distillery in Brattleboro takes one of Vermont’s greatest exports, maple syrup, and turns it into fl avorful liqueur and spirits. And they have a fantastic coffee liquor, Perc, that I was able to try in an espresso martini at Duo Restaurant right down the road. Duo was another surprising


fi nd you won’t want to miss, with an open kitchen concept and wonderful farm-to- table dining. We had a pan-seared chicken that was outstanding. Vermont produces 40 percent of the country’s maple syrup, and your visit must include a stop at one of the state’s many sugarhouses featuring a variety of maple products you will absolutely want to take home.


Staying at the Four Columns is like


visiting your long lost family; you feel wel- come the moment you walk through the door. If you’ve come to relax and unwind, this is the place to do it.


Submitted by Dr. Diane Hayden. For more information, visit www.fourcolumnsvt.com or call 802.365.7713.


www.NaturalNutmeg.com 17


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