Gourmet Skiing

CRAFTSBURY MARATHON COMBINES
WITH DELICIOUS HOMESTYLE FOOD

Release October 27, 2007
From: John Brodhead
802-586-7767 x 26
johnbrod@Craftsbury.com

Cross-country skiing has become a self-indulgent form of exercise thanks to an alliance of some of the Northeast Kingdom's best chefs and the TD Banknorth Craftsbury Marathon and Tour in Vermont. Seven years ago John Brodhead, the Craftsbury Outdoor Center's Director of Skiing, proposed a partnership among several Craftsbury and Greensboro inns to produce a marathon with special food stations along a linear course stretching 25 kilometers from Greensboro to Craftsbury, Vermont. To his surprise they eagerly agreed and participation has since increased almost 700% to 1000 participants including racers and tourers.

For nineteen years the Craftsbury Marathon attracted no more than one hundred and fifty hard-core racers. "When the Center incorporated the inns' food stations it made sense for us to invite the non-racing public to enjoy the trail and amenities on the same day", said Brodhead. As many as five hundred tourers have showed up for a glorious day of skiing and enjoyment of house specialties from three inns served on-course. Tourers, who pay a slightly lower entry fee than the racers, are bussed from the finish line to the start in Greensboro Vermont. In the course of the 25-kilometer ski back to the finish at Craftsbury Common they enjoy food served along the way by the inns from heated tents.

Highland Lodge's David and Willie Smith serve a start line breakfast banquet of fresh juice, coffee, bagels and a variety of delicious home made muffins inside their gracious Greensboro inn from 7:00 AM until the start. At 9:00 AM five hundred lycra-clad racers exploded from the start line followed by a more leisurely self-paced touring class departure any time during the next hour.

Tourers warm up and start to develop a good appetite after climbing Barr Hill high above the Lodge. Rocking Rock Road food station, the first out on the trail, will be created by Janet Debuque, Catering Chef at the Historic Craftsbury General Store. According to Co Owners Dave Stember and Monica Perrier the menu includes a choice of hearty vegetarian or sausage black bean soup and a caramelized onion and Chevre cheese puff pastry. This is the second year for the store, under new ownership, stepping in for the closed Lake View Inn. Chef-owner Bill Maier of the Craftsbury Inn will dish out a hearty split pea soup with ham, fresh home made bread and spicy hot cider at the Craftsbury Village Station. All the other five stations will have tasty foods in addition to the basic re-hydration drinks and energy bars. For those inclined there will be seating around a cheery bonfire at each on-course food station.

A five kilometers climb to Craftsbury Common brings skiers to the finish of the tour where they are presented with a commemorative pin for their effort and directed to the Sterling College Dining room for a hearty lunch of chili and corn bread prepared and served by the Craftsbury Environmental Learning Club.

Skiers may rest assured that every one of these calories and then some will be consumed during their trek across the heart of the Northeast Kingdom.