In Vermont, après-ski isn’t flashy or overproduced—it’s about restoration. After skiing, snowshoeing, or simply navigating icy roads, locals gravitate toward dishes that are warming, filling, and familiar. Cheese-forward comfort foods, maple used with restraint, slow-braised meats, and locally made beer and cider define the season. Meals are meant to be lingered over, encouraging conversation long after plates are cleared. These two recipes capture that spirit, paired with drinks that will suit every Vermonter’s winter palate.

VERMONT CHEDDAR AND ALE FONDUE

Few dishes say après-ski quite like fondue. This version leans into Vermonters’ love of sharp cheddar and local craft beer, creating a bold, comforting dish meant to be shared after a long day on the mountain.

INGREDIENTS

• 1 clove garlic, halved

•1 cup Vermont sharp cheddar cheese, grated

• 1 cup Gruyère cheese, grated

• ¾ cup amber ale

• 1 teaspoon Dijon mustard

• 1 teaspoon cornstarch

• Freshly ground black pepper

Rub the inside of a heavy saucepan or fondue pot with the cut garlic, then discard. Heat the ale over medium-low heat until warm but not boiling. Toss the cheeses with cornstarch, then gradually add them to the pot, stirring constantly until melted and smooth. Stir in Dijon mustard and black pepper. Serve immediately with crusty bread, roasted potatoes, or apple slices.

Pair it with...

BEER: Porter or stout

Good Measure Pub & Brewery 

WINE: Pinot Noir or Zinfandel

Lincoln Peak Vineyard 

CIDER: Dry, oak-aged cider

Stowe Cider

COCKTAIL: Maple Old Fashioned or bourbon with cider

Vermont Distillers 

MAPLE-BRAISED SHORT RIB SLIDERS

These sliders are deeply satisfying after a full day outside. Slow-braised beef short ribs paired with Vermont maple syrup deliver sweet and savory comfort that feels indulgent without being heavy. Plus, short ribs are the ideal make-ahead dish, keeping evenings relaxed once everyone comes in from the cold.

INGREDIENTS

• 2 pounds beef short ribs

• Salt and black pepper

• 2 tablespoons olive oil

• 1 onion, sliced

• 2 cloves garlic, minced

• 1 cup beef broth

• ¼ cup Vermont maple syrup

• 1 tablespoon apple cider vinegar

• Slider buns or small rolls

Season short ribs generously with salt and pepper. Heat olive oil in a Dutch oven and brown ribs on all sides. Remove and set aside. Add onion and garlic to the pot and cook until softened. Return ribs to the pot and add beef broth, maple syrup, and apple cider vinegar. Cover and braise in a 325°F oven for about 2½ hours, until fork-tender. Shred slightly and serve on warm slider buns.

Pair it with...

BEER: Amber ale, brown ale, or Vermont-style lager, Black Flannel Brewing 

WINE: Dry Riesling or Grüner Veltliner, Beverage Warehouse

CIDER: Semi-dry Vermont apple cider, Vermont Cider Lab 

COCKTAIL: Classic Kir or gin and tonic with citrus, Barr Hill by Caledonia Spirits