Boston Common - Niche Media - A side of Boston that's anything but common.
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LONG WEEKEND The Chalet cottage at Twin Farms in Barnard, Vermont, serves as a welcome retreat. the cottage elite W e became addicted to Twin Farms when our kids were very little, as it was difficult for just the two of us to get away for more than one night. We scoured the high-end inns within a few hours of Boston, look- ing for a little dose of indulgence away from the bustle of everyday life. Our search led us to Barnard, Vermont, and we headed up to Twin Farms again this autumn—with no kids in tow—to celebrate our wedding anniversary. Once past the unassuming entrance gate, we drive down a winding road to the Main House. We're greeted by a friendly face, who immedi- ately asks if he can get us anything. And there you have that special touch that keeps luring us back: Twin Farms has an uncanny knack for anticipating our needs before we're even con- sciously aware of them. In fact, the preparation for our upcoming stay is what's most impressive—it's all done ahead of 136 BOSTONCOMMON-MAGAZINE.COM "Last four AT TWIN FARMS, THE DETAILS—POSH, PREPLANNED, AND PERFECTLY ORCHESTRATED—ALLOW GUESTS TO ENJOY THE BIGGER PICTURE. BY VITTORIO ETTORE AND JILL CHIARA time. Before our arrival, we received a couple of e-mails proactively inquiring about our stay: "Are there any additional allergies we should be aware of besides heavy cream and balsamic vin- egar?" time you stayed with us you requested a massage table in your room. Would you like one again this time?" "We know it's your anniversary. Is there a special entrée or dessert you'd like us to prepare for your celebration?" Yes, in fact. But more on that in a moment. While the property has four rooms in the Main House, another in The Farmhouse on Copper Hill, two rooms in The Lodge, and nearly a dozen cottages across its 300 rolling acres, we always feel like we're the only guests. Our favorite spot is Hillside Suite, a bright, airy suite in The Lodge, just past the Main House. The bed faces a large window with southern exposure, and the Jacuzzi tub and steam shower are necessary since the resort doesn't have a full-service spa. Vittorio Ettore As for that special anniversary meal, we request Champagne and oysters at 4 PM. Twin Farms doesn't have oysters on its menu (in fact, it doesn't have a set menu at all), yet we are served a delicious dozen of them. The cuisine at Twin Farms is inventive, tasty, and above all, fresh—the menu on any given day reflects the best of local ingre- dients (many grown right in the property's vegetable garden) and the season; our freshly picked zucchini blossoms are served stuffed with a local aged goat cheese. The rest of our meal is also different from the others in the din- ing room, per our request: quails and beef tenderloin, with expertly paired wines. So what do we really like? We are very busy people—I own the restaurants Bistro 5 and A Tavola, and my wife is a vice president at a tech- nology research company. We don't want people waiting on us hand and foot, and we don't need big columns and arches or gold ceilings and stat- ues. That said, we want things to be there when we need them, as requested, right the first time. It is the subdued, attentive service and timeless décor that always brings us back to Twin Farms. 452 Royalton Tpk., Barnard, VT, 800-894-6327; twinfarms.com BC PHOTOGRAPHY COURTESY OF TWIN FARMS (CHALET)