Old-style hospitality combines with up-to-the-minute cuisine at the Echo lake Inn.

Dinner here is something of an event, deftly cooked by Kevin Barnes, the executive chef who has been tending the range for six years, cheerfully served under exposed beams on plum-colored linen, and accompanied by an affordable wine list.

On weekends, so many people from Ludlow and other local communities dine here that two sittings are scheduled; a first-time visitor quickly understands why. Kevin is noted for his daily soups: we enjoyed a savory cold cucumber and shrimp combination, and heard that his ginger-parsnip specialty has its devotees.

Other appetizers might be grilled, marinated Vermont red tail venison, chilled in a plum tomato, scallion and white bean salsa; canapes of smoked salmon, creme fraiche, cucumber and caviar; or lobster in a squid ink and egg ravioli, simmered in a roast red pepper coulis.

The entrees tend to be simpler: the roast duckling with a sweet-and-tart blueberry sauce was a winner, as was rainbow trout sauteed with sundried tomatoes, scallions, artichoke hearts, and pine nutes, dashed with chablis. there are usually two vegetarian selections, such as black pepper rosalette pasta blossoms stuffed with spinach and goat cheese, plus steak, veal, chicken, and grilled pork tenderloin. From the dessert tray, we chose a satiny strawberry cheesecake and a fine creme caramel.

an excerpt from Vermont Magazine - Sept. - Oct. 1995

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