It’s not unusual to pack on a few pounds while vacationing at a place like the Basin Harbor Club. They feed you well at such establishments, known for serving sensuous dishes such as butter-poached lobster and thick-cut steaks with rich, creamy sauces.
At the resort in Vergennes, though, offering healthy alternatives is just as important as stocking the decadent “sundae bar.” This year, in order to assist their patrons in maintaining good health – a great way to ensure long-term, repeat business – the folks at BHC have partnered up with EatingWell to add a slew of nutritious, and tasty, new items to the menu.
According to Paul Richey, BHC’s director of sales and marketing, the club’s chefs have been working with a contingent from the media company since last October to perfect dishes from the magazine. Why? Recipes that were written to feed a family will now have to feed a crowd.
Throughout the season, Richie guesses, the club will use between 75 and 100 EatingWell recipes on their lunch, dinner and children’s menus.
This article appears in Mar 26 – Apr 1, 2008.
Got something to say?
Send a letter to the editor and we'll publish your feedback in print!
