OUT TO LUNCH

ManualsBrandsLET`S GET STARTED ManualsMicrophonesBACK IN FIFTEEN

Cortney Quinn is Executive Chef at Topnotch

Resort, overseeing the property’s two restaurants,

The Roost and Flannel, which oﬀer on-trend fresh

and wholesome food with contemporary elements.

Her menus rotate seasonally, some signature

dishes include beet gnocchi and Hawaiian sea

trout with spinach puree, petite spring vegetables

and blood-orange sauce. She also oversees all

catering and banquet events for Topnotch.

Quinn ﬁrst joined Topnotch as Chef de Cuisine after spending nearly a

year as Executive Chef for Todd English at King Fish Hall in Faneuil Hall,

Boston, MA. Quinn was drawn to Vermont for the seasonality and access to

local farms for fresh produce. Inspired by the neighborhoodfeel of Stowe,

and the fact that the ingredients she utilizes are grown and produced

locally, Quinn is passionate about strengthening relationships with farmers

to create a truly farm-to-fresh culinary concept at Topnotch. Quinn’s bold

and colorful dishes incorporate her culinary experiences in big cities into

her menus by crafting classic dishes with a fresh local approach.

Quinn began her career with positions at L’escalier at Breakers Hotel

in Palm Beach Florida and The Westin Copley Place Hotel in Boston,

where she developed specialized skills in cooking classic French fare

and seafood. She then went on to secure a permanent role as Sous

Chef at The Westin Copley Place Hotel and assisted in the re-opening

of the hotel’s premier seafood concept restaurant Turner Fisheries,

bringing the restaurant three consecutive “Boston’s Best Clam

Chowder” awards.

Quinn started her culinary journey in high school, creating sauces and

meatballs at a small Italian family restaurant in Essex, Vermont. It was

there that she discovered her passion for cooking, which ultimately lead

to her enrollment at The New England Culinary Institute (NECI), from

which she graduated from in 2002.

Cortney Quinn is Executive Chef at Topnotch

Resort, overseeing the property’s two restaurants,

The Roost and Flannel, which offer on-trend fresh

and wholesome food with contemporary elements.

Her menus rotate seasonally, some signature

dishes include beet gnocchi and Hawaiian sea

trout with spinach puree, petite spring vegetables

and blood-orange sauce. She also oversees all

catering and banquet events for Topnotch.

Quinn ﬁrst joined Topnotch as Chef de Cuisine after spending nearly

a year as Executive Chef for Todd English at King Fish Hall in Faneuil

Hall, Boston. Quinn was drawn to Vermont for the seasonality and

access to local farms for fresh produce. Inspired by the neighborhood-

feel of Stowe, and the fact that the ingredients she utilizes are grown

and produced locally, Quinn is passionate about strengthening rela-

tionships with farmers to create a truly farm-to-fresh culinary concept

at Topnotch. Quinn’s bold and colorful dishes incorporate her culinary

experiences in big cities into her menus by crafting classic dishes with

a fresh local approach.

Quinn began her career with positions at L’escalier at Breakers Hotel

in Palm Beach Florida and The Westin Copley Place Hotel in Boston,

where she developed specialized skills in cooking classic French fare

and seafood. She then went on to secure a permanent role as Sous

Chef at The Westin Copley Place Hotel and assisted in the re-opening

of the hotel’s premier seafood concept restaurant Turner Fisheries-

bringing the restaurant three consecutive “Boston’s Best Clam

Chowder” awards.

Quinn started her culinary journey in high school, creating sauces and

meatballs at a small Italian family restaurant in Essex, Vermont. It was

there that she discovered her passion for cooking, which ultimately led

to her enrollment at The New England Culinary Institute (NECI), from

which she graduated from in 2002.

LET’S GET STARTED

BACK IN FIFTEEN

OUT TO LUNCH

MIX AND MINGLE

DINNER BELL

DRINKS!

GENERAL INFORMATION

LET’S GET STARTED

BACK IN FIFTEEN

OUT TO LUNCH

MIX AND MINGLE

DINNER BELL

DRINKS!

GENERAL INFORMATION

Summary of content (27 pages)

PAGE 1
LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N Cortney is Executive ChefChef at Topnotch CortneyQuinn Quinn is Executive at Topnotch Resort, overseeing the property’s two restaurants, Resort, overseeing the property’s two restaurants, The and Flannel, which offer offer on-trend fresh fresh TheRoost Roost and Flannel, which on-trend and wholesome food with contemporary elements.
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N BUFFETS EXTRAS Let’s Get Started BUFFETS EARLY RISER THE LIFT Assorted Juices Regular & Decaffeinated Coffee & Tea Selection Fruit & Melons with Seasonal Berries Sweet Cream Butter & Fruit Preserves Assorted Bagels with Cream Cheese Assorted Juices Regular & Decaffeinated Coffee & Tea Selection Assorted Cereal with Milk Croissants & Muffins Sweet Cream
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N BUFFETS EXTRAS Let’s Get Started EXTRAS Assorted Cereals and House-made Granola $8 Fruit & Melons with Seasonal Berries $8 Individual Fruited Yogurts $4 Berry Parfaits with Greek Yogurt & House-made Granola $7 Oatmeal with Brown Sugar, Raisins, and Vermont Maple Syrup $5 Jumbo Warm Cinnamon Rolls $6 Belgian Waffles with Whipped Cream & Maple Sy
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N BREAKS EXTRAS Back in Fifteen BREAKS MADE IN VERMONT TOPNOTCH SPA Jan’s Farmhouse Crisps Vermont Farmstead Cheddar Cheese Ben & Jerry’s Peace Pops Assorted Laughing Moon Salted Caramels Energy Bars Topnotch Trail Mix Vegetable Crudites with Hummus Fruit Skewers with Vanilla-Lime Yogurt $22 PER PERSON $18 PER PERSON **Chair Massage can be arranged for
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N BREAKS EXTRAS Back in Fifteen EXTRAS Fruit & Melons with Seasonal Berries Assorted Candy Bars Soft Pretzels with Cheddar Cheese Fondue, Mustard House-made Granola Bars Tortilla Chips with Salsa & Guacamole House-made Potato Chips and Dips Cajun Peanuts Wasabi Peas Cold Hollow Cider Donuts Cheese and Caramel Popcorn Ben & Jerry’s Peace Pops Mixed Nuts Cold
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N BUFFETS SMALL GROUPS BOXED EXECUTIVE Out to Lunch BUFFETS GREEN MOUNTAIN MARKET MEDITERRANEAN COUNTRYSIDE Soup of the Day Green Salad Bar with Ranch and Balsamic Dressings Potato Salad with Bacon & Dill Shaved Turkey, Honey Ham, Roast Beef & Tuna Salad Cheddar, Swiss, Havarti Dill Cheese Lettuce, Tomatoes, Onions, Mayonnaise, & Mustard House Potato Chips
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N BUFFETS SMALL GROUPS BOXED Out to Lunch SMALL GROUPS EXECUTIVE For parties of 15 or less THE DELI Soup of the Day Caesar Salad OR Potato Salad Assorted Pre-made Sandwiches Assorted Wraps Potato Chips Oatmeal Chocolate Chip Cookies $26 PER PERSON THE BOARDROOM Tomato, Cucumber & Feta Cheese Salad with Olive & Basil Balsamic Vinaigrette Chicken Saltimbo
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N BUFFETS SMALL GROUPS BOXED EXECUTIVE Out to Lunch EXECUTIVE PLATED LUNCH LUNCH INCLUDES ENTRÉE Artisan Rolls & Sweet Butter Soup or Salad 1 Entrée 1 Dessert Miso Glazed Salmon Buckwheat Soba Noodles, Stir-fried Vegetables & Sweet Miso Sauce Grilled Chicken Breast Roasted Fingerling Potatoes, Broccolini & Thyme Marsala Sauce Potato Gnocchi Oven Roasted P
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N PASSED STATIONS Mix and Mingle PASSED ACTION LATE NIGHT COLD WARM Spicy Tuna Poke with Avocado on Wonton Crisps Crab Ceviche Salad on Cucumber Smoked Salmon with Crème Fraîche & Caviar Chilled Shrimp with Red Chili Cocktail Sauce California Sushi Roll with Crab & Cucumber Tomato, Basil & Fresh Mozzarella Skewers with Balsamic Syrup Roasted Beet Brusche
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N PASSED Mix and Mingle STATIONS ACTION LATE NIGHT STATIONS Price Per Person Vegetable Crudite Peppercorn Ranch, Hummus & Seasonal Vegetables $12 Baked Brie En Croute Raspberry Preserve Baked in a Puff Pastry & Artisan Bread $12 Roasted Garlic, Lemon & Herb Hummus with House Baked Pita Chips $10 Corn Tortilla Chips Guacamole, Pico de Gallo & Salsa V
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N PASSED STATIONS ACTION Mix and Mingle STATIONS LATE NIGHT Price Per Person Baked Potato Bar Scallions, Sour Cream, VT Cheddar, Sweet Whipped Butter, Applewood Bacon, Blue Cheese & Spicy Chili $12 Ceasar Salad Station Lemon, Anchovy, Tomato, Croutons, Grilled Chicken, Olives, Parmesan Cheese, Ceaser & Goddess Dressings $13 Taco Station Pulled Pork Ca
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N PASSED STATIONS ACTION LATE NIGHT Mix and Mingle ACTION Price Per Person Stir Fry Station Udon & Soba Noodles Marinated Chicken & Beef (add Shrimp $6 per person) Variety of Stirfry Vegetables & Tofu Orange Ginger Glaze & Coconut Curry Sauces $25 Pasta Station $28 Tortellini, Penne & Mushroom Ravioli Grilled Chicken, Parmesan Cheese, Crushed Red Pepper,
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N PASSED STATIONS ACTION LATE NIGHT Mix and Mingle ACTION Price Per Person Sausage, Peppers & Hot Dog Station Vermont Smoke & Cure Sweet & Hot Italian Sausage North Country Smokehouse Hot Dogs Sautéed Peppers & Onions, Saurkraut, Spicy Mustard, Olive Salad, Pepper Relish, Chili & Cheese, Hoagies & Buns Carving Station Roasted Turkey Breast with Giblet Gravy
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N PASSED STATIONS Mix and Mingle LATE NIGHT ACTION LATE NIGHT Price Per Dozen Fried Macaroni & Cheese Bites $12 Fried Mozzerella & Raviolis with Basil Marinara $28 Tangy Buffalo & Barbeque Wings with Sticks & Sauce $32 Swedish Meatballs with Cognac Cream & Smoked Cheese $32 Pigs in a Blanket with Spicy Mustard & Ketchup $36 Vegetable Spring Roll
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N PLATED STARTERS & APPETIZERS ENTREES & DESERTS BUFFETT STATIONS Dinner Bell PLATED THREE-COURSE DINNER Price based on entrée selections and includes the following: One Starter Up to Two Entrée choices One Dessert selection Fresh Rolls and Chef’s Choice of Starch & Vegetable Chef’s Choice Vegetarian Option Available upon Request Regular, Decaffeinated Coff
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N PLATED STARTERS & APPETIZERS ENTREES & DESERTS BUFFETT STATIONS Dinner Bell STARTERS & APPETIZERS STARTERS Baby Green Salad with Tomatoes, Cucumbers, Baguette Toast & Basil Balsamic Vinaigrette Caesar with Lemon, Olives, Tomatoes, Croutons & Parmesan Cheese Frisée with Endive, Roasted Beets, Goat Cheese & Pomegranate Vinaigrette Local Tomato Gazpacho with
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N Dinner Bell PLATED STARTERS & APPETIZERS ENTREES & DESSERTS ENTREES & DESERTS BUFFETT STATIONS ENTREES THREE COURSE/FOUR COURSE Price Per Person Statler Chicken Breast with Cognac Cream Fennel Scented Pork Tenderloin with Mustard Demi Glace Pan Seared Quail with Sage & Roasted Garlic Buerre Blanc Portabella, Spinach & Marscapone Stuffed Chicken with R
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N PLATED STARTERS & APPETIZERS Dinner Bell BUFFETS ENTREES & DESERTS BUFFETT STATIONS THE MOUNTAIN ROAD SOUTH OF THE BORDER Cucumber, Feta & Tomato Salad Baby Green Garden Salad with Dressings Grilled Vegetable & Orzo Pasta Salad Spinach, Cheese & Pistachio Stuffed Flank Steak Oregano, Lemon & Wine Roasted Chicken PEI Mussels with Garlic, Butter Herbs &
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N PLATED STARTERS & APPETIZERS Dinner Bell BUFFETS ENTREES & DESERTS BUFFETT STATIONS LITTLE ITALY STEAKHOUSE BUFFET Arugula Salad with Cucumber, Roasted Peppers & Goat Cheese Tomato & Fresh Mozzarella with Basil & 25 Year-Old Balsamic Vinaigrette Broccoli Rabe, Sausage & Cavatelli Pasta Rigatoni Bolognese Chicken Marsala with Oyster Mushrooms Vegetable
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N PLATED STARTERS & APPETIZERS ENTREES & DESERTS BUFFETT Dinner Bell STATIONS STATIONS Price Per Person Stir Fry Station Udon & Soba Noodles Marinated Chicken & Beef (add Shrimp $6 per person) Variety of Stirfry Vegetables & Tofu Orange Ginger Glaze & Coconut Curry Sauces $25 Pasta Station $28 Tortellini, Penne & Mushroom Ravioli Grilled Chicken, Parmes
PAGE 21
LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N PLATED STARTERS & APPETIZERS ENTREES & DESERTS Dinner Bell STATIONS BUFFETT STATIONS Price Per Person Sausage, Peppers & Hot Dog Station Vermont Smoke & Cure Sweet & Hot Italian Sausage North Country Smokehouse Hot Dogs Sautéed Peppers & Onions, Saurkraut, Spicy Mustard, Olive Salad, Pepper Relish, Chili & Cheese, Hoagies & Buns Carving Station Turkey w
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N Drinks! CASH/HOST PACKAGES CASH/HOST WINES Resort Liquor $9 Smirnoff Vodka Bacardi Silver Light Rum Beefeater Gin Captain Morgan Spiced Rum Jose Cuervo Tequila Premium Liquor $10 Stolicnaya Vodka Ketel One Vodka Bombay Gin Henessey Bacardi Silver Light Rum Captain Morgan Spiced Rum Crown Royal Whiskey Luxury Liquor/Cordials Grey Goose Vodka Green M
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N Drinks! CASH/HOST PACKAGES PACKAGES WINES Resort Bar Package Resort Liquor Selection Selection of Three (3) Cordials William Hill Chardonnay, California William Hill Cabernet Sauvignon, California Trinity Oaks Cabernet and Chardonnay CA Segura Vuidas Cava, Spain Selection of any Four (4) Bottled Beers Soda, Juice, and Mineral Water Sparkling/Still 2 hou
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N CASH/HOST PACKAGES Drinks! WINES WINES WHITE WINE (selection subject to change) William Hill Chardonnay California, ‘09 Monte Maria Pinot Grigio, Italy Liberty Chardonnay, CA Trinchero Sauvignon Blanc $28 $30 $42 $38 RED WINE (selection subject to change) William Hill Cabernet Sauvignon California, ‘09 Joel Gott 815 Cabernet Sauvignon, CA Graffigna M
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N General Information MENUS Meeting details and banquet menus must be submitted three (3) weeks prior to the program start date. Your Conference Service Manager will create a Group Resume and Banquet Event Orders (BEOs) for your approval.
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N General Information OUTSIDE FOOD AND BEVERAGE No outside food and beverage is allowed on property without prior approval. Licensing restrictions require that only food and beverage purchased by the Hotel can be served on Hotel property.
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LET’S G ET STARTE D | BAC K I N FI FTE E N | O UT TO LU N C H | M IX AN D M I N G LE | D I N N E R B E LL | D R I N KS! | G E N E RAL I N FO R MATI O N General Information ENTERTAINMENT For the comfort of all hotel guests, entertainment for indoor functions will conclude at or before 10:00 pm. All outdoor entertainment must conclude at or before 10:00 pm.