Grand Isle Lake House » Vermont Weddings

Summer Wedding Date Available!

s_bumbeck — Fri, 20 May 2011 12:21:16 +0000

We now have Saturday, July 16th, 2011 available for a wedding or summer party. If you are an adventurous couple who just can’t wait until next year to be married, let us help you pull together a fantastic wedding! E-mail Sue at sbumbeck@grandislelakehouse.com and get one step closer to a fabulous wedding on Lake Champlain!

Congrats Tonra & Sean!

s_bumbeck — Wed, 29 Sep 2010 12:20:29 +0000

I had a lovely surprise visit from our famous couple, Tonra and Sean, on Saturday. They were married at the Grand Isle Lake House last fall and are one of the featured weddings in Vermont Vows fall/winter edition. They were stopping by to see the maple tree they planted and included in their ceremony, and, to show off their beautiful baby boy Shea. Life has been busy for these newlyweds, going from wedding mode to becoming new parents, but judging from the looks on their faces, they wouldn’t have it any other way!

Tonra and Sean’s October wedding was truly gorgeous. They thought of every detail. Occasions Linens provided exquisite, custom-made, runners and overlays for all the dinner tables in beautiful fall colors (the tables looked like they were wearing ballgowns, just beautiful!). Somehow they even managed to throw in a double rainbow over the lake, just as we were finishing up dinner. Sean put together a band including some of his favorite local musicians and after a few hours of dancing, the evening rounded out with a late night snack of grilled cheese sandwiches and Sheryl’s homemade soft pretzels.

We love to see our past couples, and hear all about their new lives together. We get to work with some amazing people and the connections we make are lasting ones. We are very lucky here at the Lake House!

Sue

VT Tomato and Chevre Crostini

s_eddy — Wed, 07 Jul 2010 20:42:53 +0000

Jane Pomykala has hot house tomatoes ready for us to start serving this weekend! Pictured above is a simple, but delicious, tray of herb toasted crostini spread with a mixture of minced fresh and our house cured tomatoes garnished with tangy Vt Goat Cheese.

Vegetable Imperial Rolls

s_eddy — Wed, 07 Jul 2010 20:39:17 +0000

Summer is in full swing with temperatures in the 90′s! It is this time of year that we think of light, fresh appetizers like our Imperial Rolls! Pomykala’s now has fresh basil; there is plenty of mint and cilantro in our garden and we can pick up the other ingredients in one of Burlington’s Asian Markets. Fresh herbs, grated carrots, Native alfalfa sprouts & rice noodles all wrapped in rice paper make up these colorful Vietnamese inspired bites dipped in Hoisin, Peanut or Sweet Chile Sauces. Light, Summery & Refreshing!

Edible Spring Flowers

s_eddy — Wed, 24 Feb 2010 02:09:21 +0000

We always look forward to our annual chive bed blossoming in beautiful lavender flowers that can be used for both final garnish as well as a wonderful chivey zing! Bev will also tend and harvest edible flowers from several pansy, violet and nasturium plants we will use to add that special touch to platters and salads.

Misty Knoll Chicken

s_eddy — Wed, 24 Feb 2010 01:49:41 +0000

Seared Free Range Chicken from Misty Knoll Farms in New Haven, VT served with VT Maple~Ginger Sauce & Grilled Spring Asparagus.

Raspberry Mojitos

s_eddy — Wed, 19 Aug 2009 16:42:39 +0000

Raspberry Mojitos in August

Bev & Sheryl going above and beyond the call of duty; being forced to test the first batch of a specially requested raspberry mojito for a wedding in early August. Fortunately, Russ (in background) & Sue were still hard at work! Garnished with fresh raspberries & mint, they proved to be delicious & just gorgeous to boot!

Grafton Village Cheese

s_eddy — Mon, 10 Aug 2009 21:13:01 +0000

Unless otherwise requested, we always serve Grafton Village Cheese Cheddar & Maple Smoked Cheddar on our VT Cheese Boards. Their products are made in small batches using fresh from the farm high butterfat & protein laden VT Jersey milk; free of hormones, antibiotics & preservatives. The way all VT cheddars used to, and should still, be made!