Rumble’s Bistro & Bar At Sugarbush Hosts Special Dinner Series Throughout Winter
Sugarbush Resort’s flagship restaurant, Rumble’s Bistro & Bar, is hosting nine unique pairing dinners with a Vermont spirit crafter throughout the winter season. Each dinner will be paired with a different partner from around the state including Zero Gravity, Citizen Cider, Vermont Wine Merchants, Fiddlehead, Mad River Distillers, Von Trapp Brewers, and Harpoon.
Each dinner, which take place from 6:00 – 8:00 PM on various Thursdays throughout the season, will consist of five courses, each uniquely paired with a drink from the partner of that dinner. The dinners are capped at 75 people each and cost $95 plus tax and gratuity. Masks will be required at any point when the guest is not actively seated and dining.
"As soon as I heard that we would be doing a collaborate pairing with Zero Gravity, my mind instantly went to steakhouse inspired dishes," said Vanessa Davis, Executive Chef at Rumble's. Tickets are still available and may be purchased online at https://www.sugarbush.com/event/new-event-1898/. Here is the currently planned menu, which could be subject to change leading up to the event.
Zero Gravity Beer Pairing Dinner
- 5 course $95 per person, gratuity and tax not included
- (50 people max. dinner will be in Rumbles Dining Room at 6pm)
Steakhouse Inspired
First Course:
- Steakburger slider, house grind, truffle aioli, 2-year aged Grafton cheddar, caramelized onions, bread and butter pickle. Paired with Green State Lager
Second Course:
- Oysters on the half shell, green apple mignonette, fresh lemon. Paired with Conehead IPA
Third Course:
- Little Gem Wedge salad, fennel buttermilk ranch, Von Trapp pancetta, oven roasted tomatoes, Vermont blue cheese, fresh dill. Paired with Madonna
Fourth Course:
- Rosemary garlic marinated New York Striploin, house Montreal seasoning
- Family Style Sides & Sauces
- Smoked Fingerling Potatoes with Cipollini Onions
- Slow Braised Collard Greens & Slab Bacon
- Crispy Brussels Sprouts with Artichokes & Herbs
- Au Poivre & Cabernet Mushroom Sauce
- Paired with Little Wolf
Dessert Course:
- Pot De Crème, cacao nibs & sea salt caramel. Paired with Extra Stout
