Kedron Valley Inn

ne of Vermont's oldest inns, operating for over 170 years, the Kedron Valley Inn has been the setting for many romantic cotillions, weddings, and social extravaganzas where bedecked suitors whirled their ladies through contras and quadrilles. In the 1860's, it harbored fugitive slaves traveling the Underground Railroad to freedom.

Today, the inn's rural pace and scenic surroundings offer a relaxing hideaway from the bustle of daily life. Most rooms have canopy beds and fireplaces or wood-burning stoves. Hooked rugs, antique rockers, heirloom quilts, needlepoint, and family memorabilia bespeak a time when life was simpler. Several rooms have private decks or terraces, and the celebration suites have jacuzzi's. All rooms have private bath and television.

Our cuisine is tied for best in all Vermont. Prize-winning wines compliment candlelit dinners overlooking lush gardens and country roads, or by a cozy fire. And dining room dress is casual. A summertime favorite is our large spring fed swimming lake with two white sand beaches. Nearby are hiking, historic estates, sleigh rides, downhill and X-C skiing.

Quilters stitch their very souls into every seam of their quilts, often laboring over 20 years on a single coverlet. Their dedication and graphic talent is captured in the Inn's 60-piece museum-caliber quilt collection which includes family quilts, made by innkeeper Merrily Comins' grandmothers and great-grandmothers.

One Postage Stamp quilt, over 100 years old, contains 3,206 tiny squares of fabric sewn together by hand. A Double Wedding Ring quilt is pieced from dresses and shirts that Merrily and her brother wore growing up. Over the years, the collection has grown and now most guest rooms have antique quilts. A lovely heirloom linen collection also graces the Inn.

For over a decade our chefs have been creating Contemporary American Cuisine centered around the finest localproducts. Their light and deftly seasoned sauces compliment the freshest seafood. Native Vermont lamb, poultry and succulent beef come alive with fresh herbs from our garden. Typical temptations include: Kedron Valley Salmon in puff pastry, Sauteed Chicken Pistachio, and Roast Vermont Lamb with a honey-mustard sauce. Pastas, breads and desserts are made fresh daily, and vegetables are gently prepared, beautifully presented, and can make a meal for vegetarian guests. Our wine list has won annual Awards of Excellence from The Wine Spectator since 1993.

Breakfast at Kedron Valley is a hearty meal as well. To start: homemade muffins or scones, fragrant and hot from the oven. Then you can choose from juices, pancakes, french toast, sausage, eggs or omelets.

The Innkeepers Max and Merrily Comins purchased the Inn in 1985, and since then have been having a ball fulfilling a dream shared by many: leaving the hassles of the city behind to run an inn in the country. Max graduated from Harvard, studied piano technology, then rebuilt pianos while living and working on a horse farm. Finally, he spent eight years as a trader on Wall Street before moving to Vermont. Merrily worked in an advertising agency, and moved on to become production manager at a national magazine. For the remainder of her 14 years in New York, she was an executive for a financial research company.

DISTINCTIVE FEATURES:

• Queen canopy beds
• Fireplaces
• Jacuzzi's
• Private swimming lake with beaches
• Private decks
• Heirloom quilts
• Award of Excellence wines
• 7 minutes outside Woodstock
• Near hiking, antiques, skiing, horseback riding, shopping, National park
• Voted "Inn of the Year" by inn-goers
• Featured in Country Living, Country Home, Gourmet and Yankee
• Award-winning dining open to the public