The Grafton Inn concert series has been revived thanks to generous donations by Grafton Inn guests and Grafton residents through the Grafton Fund, a giving program of the Windham Foundation. Concerts are held at Phelps Barn, unless otherwise noted. 

Download our latest music calendar.

Phelps Barn Music Calendar

January 21: Alki Steriopolous, pianist & vocalist

January 28:  Skip D – classic rock

February 4:  Stephen Coronella solo, hammered dulcimer, flute, guitar & voice

February 11:  Lil Orphans Cajun Trio

February 18:  Alki Steriopolous, pianist & vocalist

February 25:  John Specker, mountain fiddler & singer

March 3:  Draa Hobbs Trio – jazz

March 10:  Skip D – classic rock

March 17:  Roger Kahle and friends in an Irish “Jam” session

Download the latest Live Music Calendar

Grafton Ponds Outdoor Center. Nordic skiing, snowshoeing, biathlon, tubing.

Get outside this winter!

Snow-loving visitors should contact the Grafton Ponds information line at 802-843-2400 or visit www.graftonponds.com for the most updated trail conditions/rate information.

Nordic skiing for all abilities.
Snowshoeing.
Wine & Cheese Snowshoe Tours (every Saturday)
Tubing.
Weekly Biathlon Races (every Saturday).
Excellent special events.
Full base lodge.
Lessons.

Fantastic fun!

Due to a conflict in scheduling,  the Grafton Inn Quilt Retreat currently scheduled for May 2012 had been delayed.

November 8-11, 2012 the Grafton Inn Quilt Retreat will take place.

From May 1-5, 2013 the first annual Grafton Inn Quilt Retreat and Show is now schedule to take place.

Details to follow in the next couple of months.  Thank you to all those that have already stated a strong interest and we will get back in touch with you on the details to follow. Thank you for your understanding.

Beatles Trivia / Film Night

The first Wednesday of January, February & March, 2012

Narrated by Daniel Star-Tambor

January 4
Showing of a Hard Day’s Night

February 15 (NEW NIGHT!!!)
Showing of Help

March 7
Showing of Yellow Submarine

Fresh popcorn provided for all! Beer specials offered. Beatles trivia!

All events start at 7 p.m.

This is a free program. Events to be held in Phelps Barn Pub.

Our four-course wine dinners start at 6:30 p.m. Our assistant innkeeper, and Renaissance man, Bill Toomey will be your host for the evening.

Vegetarian options available.

George Washington Era Dinner, February 7, 2012

Oyster Soup

Wine pair: Chateau Estate Sauvignon Blanc/Semillon – Washington

“Sallad” of Bib, watercress and fresh herbs dressed with Mrs. Taylor’s “Sallad” Dressing

Wine pair:  King Estate Pinot Gris – Oregon

Dressed Salt Cod accompanied by Corn Fritters and Stew Parsnips

Wine pair:  Nice Legs Merlot – Washington

Roast Capon with Onion Sauce and a Roast of Beef with Brown Gravy accompanied by a “Ragoo of Asparagus”, Dressed Mushrooms, Cauliflower in White Sauce and Roasted Potatoes

Wine pair:   With the Capon:  Steele Cuvee Chardonnay    With the Beef: Chateau du Bousquet

Snow and Cream, Apple Pie with Clotted Cream and a Quire of Paper Pancakes with preserves

Wine pair: Dry Sack

Coffee or Tea

Upcoming wine dinners

Springtime

A delicious and easy Mediterranean dish. We served this at a recent Spanish wine dinner here at the inn. Enjoy!

Puffs:

2 ½ ounces  all purpose flour

2 ounces  olive oil

5 ounces  water

2 each  whole eggs

2 ounces  Grafton cheddar, shredded (1 or 2 year)

½ teaspoon  paprika

To taste  salt and pepper

Your preferred oil for deep frying

Bring water and olive oil just to the boil.  Remove from heat and sift in flour.  Mix with wooden spoon till fully incorporated and the “dough” pulls away from the sides of the pan.  Allow to cool slightly then add the eggs one at a time and mix well.  Add the cheese and paprika and season.  Mix well.  Heat oil to 350.  Drop the batter by spoonfuls carefully into the oil and fry for two to three minutes or until the puffs are golden brown, turning once to cook evenly.  Remove from oil and drain on paper towels while the rest of the batter is fried.

Salsa:

2 tablespoons olive oil

2 each shallots, finely chopped

1 each garlic clove, crushed

¼ cup white wine

12 each Roma tomatoes, cut in half length wise

2 tablespoons fresh basil, chopped

1 tablespoon fresh oregano, chopped

To taste salt and pepper

Place tomato halves on a sheet pan and season with salt and pepper.  Roast at 200 for two to three hours.  Sauté the shallots and garlic in the olive oil till translucent.  Deglaze with the wine and allow to reduce slightly.  Place roasted tomatoes and shallot mixture into blender and puree.  Stir in fresh herbs and adjust seasoning.

Fill a platter with the puffs and place the roasted tomato sauce in dish in the center of the platter.

Ingredients

2 cups Arborio rice

1 bottle white wine, Chardonnay

1 large sweet onion, thin julienne

1 shallot, finely chopped

½ lb baby spinach

1.5 quarts miso broth (combine yellow miso & hot water)

6 oz Grafton Maple Smoked Cheddar, grated

4 oz unsalted butter

1 bulb roasted garlic (chopped)

¼ cup parmesan cheese

½ lb shitake mushrooms

½ lb cremini mushrooms

½ lb oyster mushrooms

1 teaspoon lemon zest

Extra virgin olive oil

Balsamic vinegar

Sea salt

Fresh ground black pepper

Place a thick bottomed sauce pot on medium low heat. Sauté mushrooms in three batches with the olive oil and 1 T butter. Cook to golden brown. Add a splash of balsamic vinegar to caramelize each batch of mushrooms. Set aside cooked mushrooms.

In the same pot, on medium low heat, heat 1 T butter, 1 T olive oil. Add onion and shallot and sauté until caramelized. Add 2 oz of the white wine to deglaze.

Add Arborio rice with 2 T olive oil and stir well. Add 6 oz stock, 2 oz wine and 1 t butter, continually stirring the rice. Keep repeating the stock, wine and butter combination until all broth is absorbed (approx. 20-25 mins.). Cook to al dente.

Add spinach until wilted, then the roasted garlic, Grafton cheddar and parmesan. Add mushrooms, and season dish with salt and pepper.

Serves 6-8 people

Designated Driver Eats FREE At The Old Tavern Restaurant

Sure, you’d love to come to the Grafton Inn and have dinner with us, enjoy our wonderful wine selection, but boy, that 20 minute drive back home can seem long.  And no one wants to drive after drinking.

The Old Tavern Restaurant at the Grafton Inn

We’re now offering an incentive to come and dine with us!

For parties of four or more at The Old Tavern Restaurant, we will offer a free meal for the designated driver of that party. Reservations are required and we will ask for the name of your designated driver.

Book dinner reservations today! 802-843-2231.

Offer valid through March 17, 2012. Free meal up to $40. Offer valid for dinner in The Old Tavern Restaurant only (not valid in Phelps Barn Pub). Parties must be a minimum of four people. Offer does not apply to house guests; must arrive to dinner/leave from dinner in a vehicle. Call us to reserve your dinner reservations at 802-843-2231 or toll free at 800-843-1801.

1 1/3 cup graham cracker crumbs

¼ cup sugar

5 tbl melted butter

24 oz cream cheese at room temp

3 each lrg eggs

15 oz pumpkin puree, pure

14 oz sweetened condensed milk

3 tbl maple syrup (I like b or even c grade)

2 tsp ground cinnamon

1 tsp ground nutmeg

½ tsp fine sea salt

*preheat oven to 325.  Mix the graham, sugar and melted butter in a large bowl until well mixed.  Press into the bottom of a spring form pan.  In a mixer with a paddle attachment, mix the cream cheese until light and fluffy, approximately five minutes.  Turn the mixer to low speed and add the eggs one at a time until they are completely incorporated.  Add the pumpkin, condensed milk and maple syrup and mix on medium speed till fully mixed.  Finally, add the salt and spices and continue to mix on medium speed for at least five minutes.  The longer you mix the filling the lighter the final cake will be.  Pour the filling over the graham crust and gently knock the bubbles out of the cake by tapping it against the counter.  Bake for one hour and fifteen minutes or until the cake is just set and wiggles slightly in the center.  Turn your oven off and place a dry kitchen towel in the oven door to leave it open slightly and allow the cake to rest in the warm oven for at least one hour.  After the hour, remove cake from oven and  chill for at least four hours before removing from spring form pan.

For the glaze:

1 cup heavy cream
2/3 cup Vermont maple syrup (again either grade b or c)
¾ cup chopped pecans

In a medium saucepan, combine the cream and maple syrup and bring to a boil. Boil until slightly thickened, 25 minutes, stirring occasionally. Stir in the pecan pieces. Cover and chill. Stir together before pouring over completely cooled cheesecake.

The article was a perfect ending to a week-long series of events that celebrated the inn’s 210th anniversary while also celebrating Bill!

Read the full article here via a PDF File.