The Wunderbar has been an iconic Sugarbush drinking establishment since its inception in 1958. Spectacular views and tasty beverages served with a smile are the main reasons why people come back time and time again. The downside to the Wunderbar… its size. On a typical Saturday, patrons would be packed in at max capacity, all vying for Emily or Jenny’s attention. With the new regulations put in place by state officials this year, the Wunderbar was going to be able to legally serve about 12 people at a time. Obviously this was not going to work for our guests or our employees, so we decided to expand! The Wunderbar will now occupy the Valley House cafeteria space. The space will unofficially be dubbed “The Wunder Down Under”, catchy right?! With this change we are also reinventing the food menu and style of service. Please do not freak out, it is going to be good!
My wife and I have a couple ways that we like to vacation. One being laying on a beach with drink in hand and the other is the classic American road trip. We have traveled from coast to coast and throughout the southern part of the U.S. in a rental car. Being foodies, we constantly were eating the regional cuisine, no matter where we were. One of our favorites in any part of the country is BBQ, especially the BBQ of the Carolinas. Carolina BBQ is regionally specific in itself. Whether its whole hog, ribs, or pork butt they all do it differently depending on what part of the state you are in.
A Sneak Preview
This is the direction that I decided to go when tasked with creating a menu for the newest rendition of The Wunderbar. We will be serving a Vermont twist on the slow smoked classic. On the new menu you will find items like smoked brisket, pulled pork, St. Louis ribs and even some fried chicken, because who doesn’t like fried chicken? We will have a lot of great appetizer choices like smoked meat poutine, fried pickles and wings with all house made sauces. The menu isn’t live on the website quite yet, but hopefully this preview gets you excited for the winter.
In addition to the wing sauces we will also be making our black strap BBQ in house which I was kind enough to include a recipe for below.
Hope to see you at The Wunderbar this winter!
Cheers! Ronald Goss
Black strap BBQ sauce
1c. Apple cider vinegar 3/4c. Heinz ketchup 1/4c. Black strap molasses 2T. Dark brown sugar 1T. Yellow mustard 1T. Worcestershire sauce 1T. Texas Pete hot sauce 1t. Kosher salt 1/2t. ground black pepper 1/2t. Crushed red pepper flakes
Add all ingredients to a sauce pot and simmer for 15-18 minutes or until desired consistency is achieved. Enjoy!
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