Stowe Country Club in Vermont is in the final stages of construction of its new comfort station, The Sugar Shack. Now, the club’s culinary team, led by Executive Chef Seth Gallant, is tasked with planning the venue’s offerings in a way that balances function and locality.
The Sugar Shack will feature a variety of snacks, Gallant notes, both purchased and housemade, ice cream, beer and wine, canned cocktails, coffee drinks and soft drinks. A beverage canner will enable them to provide housemade drinks in addition to the classics.
“The process has been an ongoing collaboration,” Gallant says, “taking feedback from our member preferences, ownership, and management every step of the way.”
Personally, Gallant’s most excited to offer housemade hand pies as well as maple sausage cheddar biscuits in the hot food display on the weekends.
“Keeping in mind where we are, The Sugar Shack will have maple-themed nuances throughout the offerings,” he notes. Maple-smoked cranberry chicken salad cups and maple sugar cookies are other favorites.
“We leverage some of our restaurant maplewood-smoked meats, Vermont cheddar and other local products wherever we can,” Gallant adds.
Because the food will be enjoyed by golfers, ease of carry is key.
“Keeping the options portable, [avoiding] messy hands, is something I’ve tried to keep in mind,” says Gallant. “We are mindful of simplicity and convenience, while also telling the story of the place where we are.”
