E. BURKE, Vermont ??” The Burke Mountain Ski Area announced today a new restaurant concept in its Sherburne Base Lodge. Described as a “modern American bistro offering contemporary regional cuisine”, the Tamarack Grill will open to the public on December 10th.

“We’re going to serve fresh, nicely seasoned food in healthy portions at affordable prices,” says executive chef, Steve Grimes. Grimes went on to explain that to the greatest extent possible, he will use local food products in his meals. “Beyond the borders of Vermont, it’s well known that wholesome, excellent food products ??“ from meats to vegetables to cheeses to specialty organic products — come out of Vermont. This is an exciting opportunity for me to be so close to the source of exceptional food products.”

The Tamarack Grill will indeed emphasize a local flavor. The name itself draws inspiration from a tree that captures the essence of northern Vermont. Located on the third floor of the Sherburne Base Lodge, the adjacent pub will offer an extensive variety of distinctive Vermont brews on tap, including its own ale, Bear Den Ale, brewed by the Trout River Brewing Company, of Lyndonville. The restaurant will offer one of the Northeast Kingdom’s most extensive wine lists. It’s a wine list that Grimes describes as “??В¦ fun, but approachable??В¦”. Additionally, the pub at the Tamarack Grill will serve vodka from Vermont Spirits, of Passumpsic, Vermont.

Prior to joining Burke Mountain, Mr. Grimes, a native of New Newland, was executive sous chef at the four star, four diamond Palm Coast, FL resort, Hammock Beach Resort. Prior to arriving at the Hammock Beach Resort, Mr. Grimes served as chef de cuisine at Bistro AIX, in Jacksonville, where all food was handmade, with a Mediterranean flare. During Mr. Grime’s tenure, Bistro AIX was named the “Best Restaurant of Jacksonville” four years in a row. Mr. Grimes also served as a chef in the renowned Jacksonville hotel, Julliet’s, the first in Florida to win the prestigious Governor Sterling Award for Quality. While working for the Omni Corporation, Mr. Grimes was a chef at the CNN Center, in Atlanta, preparing food during the Summer Olympics. “I served the Dream Team breakfast, lunch and dinner for a month”, says Grimes, in reference to the 1996 US Olympic Basketball Team. Says Grimes of what inspired him to become a chef, “Growing up with a grandmother who was herself an excellent chef, great food was elemental to great times. I enjoy sharing my love of great food when I prepare meals for my guests.”

Mr. Grime’s arrival is an excellent compliment to local chef, Chris Willy, of East Burke and a graduate of the prestigious Culinary Institute of America, in Hyde Park, NY, who will continue to oversee all food and beverage operations in the cafeterias in the Sherburne Base and Mid-Burke Base Lodges, and at the Bear Den Lounge, in the Mid-Burke Lodge. Both chefs have extensive experience with special events, so they will together co-manage weddings and banquet functions. “The combination of Chris Willy and Steve Grimes gives Burke Mountain an unparalleled level of culinary expertise as we endeavor to offer the best restaurant and special event services in our region,” commented Joe Kasprzak, Vice President of Services at the ski area.

The Tamarack Grill will be open from 5:00PM to 10:00PM Wednesday through Sunday 12 months of the year, except during winter holiday periods, when it will also open on Mondays and Tuesdays. The restaurant will serve lunch from 11:00AM to 3:00PM on weekends, and seven days a week during holiday periods.