Chef Ed Gannon, who oversaw the Inn’s culinary program from 1989 - 1992, returned to take over Little Barn and White Barn Inn Restaurant in celebration of the 50th Anniversary. Chef Gannon and Mathew Woolf, the resort’s current executive chef, worked together to curate a menu of dishes showcasing some of the favorites from Gannon’s time at the resort.

Our culinary team put on a sugar on snow demonstration by the inn’s roaring bonfire to showcase how boiling maple syrup turns to taffy on a fresh bed of snow. Following the demonstration, sweet treats were surved along with hot wassail made from a local maple farm in front of the fireplace.

Chef Jonathan Cartwright, who oversaw the Inn’s culinary program from 1995 - 2015, joined us for an unforgettable dinner experience in collaboration with Executive Chef Mathew Woolf. The two chefs created indulgent dishes that infuse the styles of both chefs and honor the iconic menus of Chef Jonathan's time at White Barn Inn Restaurant.

Guests indulged in White Barn Inn’s sumptuous pig roast and barbeque delights, cooked up by our expert culinary team led by Executive Chef Mathew, including quintessential, indulgent BBQ dishes like hot, buttery rolls, fresh sweet corn, coleslaw, potato salad, mac and cheese, season fruit dessert and a pig roast that is spit-roasted by your table.