There’s a going joke for anyone asking how to get to Stowe, Vermont, and it goes like this: “If I were going to Stowe, I wouldn’t start from [wherever you are] …” But really, there’s nothing complicated about RVing to Stowe. Check out www.gostowe.com for directions from the major cities surrounding this Central Vermont location. (For the full scoop on Stowe, read the article on page 42 of the August 2011 issue.)
And once you get there, be sure to check out the following attractions:
Boyden Valley Winery, 70 Vermont Rt. 104, Cambridge, (802) 644-8151, (802) 644-8151 (Wine tasting at 11:30 & 1 daily).
Cabot Cheese Visitor Center & Creamery, 2878 Main Street, Cabot, (800) 837-4261.
Cabot Annex Store, 2653 Waterbury-Stowe Road, Waterbury, (802) 244-6334.
Cold Hollow Cider Mill, 300 Waterbury-Stowe Road, Waterbury Center, (802) 244-8771.
Cotswold Furniture Makers, 132 Mountain Road, (802) 253-3710.
Emily’s Covered Bridge, Stowe Hollow E. off Rt. 100.
Gentle Giants Horse & Carriage Rides, 4000 Mountain Road, (802) 253-2216.
Hanley’s General Store, Intersection of Rt. 108 & Main Street, Jeffersonville, (802) 644-8881.
Little River Hot Glass Studio, 593 Moscow Road, (802) 253-0889.
Mount Mansfield Toll Road, Open from mid June to mid-October.
Segway Rides, Smugglers’ Notch Resort, 4323 Vermont Rt. 108 South, Smugglers’ Notch, (802) 644-8851.
Smugglers’ Notch Resort Country Store, 4323 Vermont Route 108 South, Smugglers’ Notch, (802) 644-1196.
Trapp Family Lodge, 700 Trapp Hill Road, (800) 826-7000.
Vermont Ski Museum, Village of Stowe, (802) 253-9911.
West Branch Sculpture Park and Gallery, 17 Towne Farm Lane, (802) 253-8943.
Whitecaps Bridge, Brooks Road.
And if you’re wondering where the best places to eat are, be sure to check out the following eateries while on your visit:
Hearth & Candle Restaurant (Smugglers’ Notch Resort), 432 Vermont Route 108 South, Smugglers’ Notch, (802) 644-8851 Reservations advised. Great for dinner.
Pie in the Sky, 492 Mountain Road, (802) 253-5100. Dough and toppings are made fresh daily. We enjoyed the out-of-this-world pizzas made in a wood-fired oven. Try the Hawaiian, made with pineapple, ham, bacon and chives, or the Tuscano, with chicken, roasted zucchini, summer squash, broccoli and red onions on a crust brushed with roasted garlic herb oil and topped with mozzarella and smoked Gouda. Next time we return, we’ll try two of the non-pizza house specialties: Chicken Marsala or Scampi.