I don’t understand it but I am a restaurateur.  I own what many think is the best restaurant in the White Mountains.  Besides from some momentary fantasies, I never envisioned myself owning a restaurant.  Life has so many twists and turns that defy the best of plans.

The restaurant is a tale of two men; the Executive Chef Val Fortin and myself.  In all honesty our Executive Chef Val deserves most of the credit.  I will go into great detail about Val in a latter chapter but for now let’s begin with my story.

My interest in food began in my childhood.  Both of my grandfathers were in the food business.  Food in my family was talked about more than the weather.  We were experimenting with avocado, asparagus, artichokes, and heart of palm long before the food network or Julia Child made these items popular.  My parents would never visit a fast food restaurant.  My mother would always grind her own hamburger meat.      I was a freshman in college, the first time I went to a McDonalds and I learned that ground beef at a fast food restaurant does not automatically cause food poisoning.

My Dad was in the chemical industry with an office in New York City.  Since the products were abstract and there were no tires to kick, business was frequently done at lunch.  The late 50s and early 60s were the days of the three martini lunch. Although he was always smart enough to keep sharp while others were over doing it.  My mother would frequently join them for the important clients that were entertained at dinner.  Just like Darin and Samantha on Bewitched.  The next day my Mother would tell me all about what she ate and how it was served. 

I was an early fan of the Galloping Gourmet and Julia Child and would watch them with my mother.  The way Graham Kerr ran around the kitchen with a glass of white wine made cooking look fun.  Doing chores around the house was part of my childhood.  While my brother preferred to help Dad with the yard work, I preferred to help in the kitchen.

My parents traveled on business a lot to Europe in the late 50s and early 60s and were exposed to a food culture that had not developed yet in the states.  After a trip to Switzerland, my father, who never cooked, made us a cheese fondue.  He approached it with the precision of a scientist.  They had also discovered white asparagus and liquors such as Grappa.

On school vacations, as a family, we would spend a day in New York City.  My father would go to his office and my brother Jeff, Mom and I would sight see or shop and join my father for lunch at a nice restaurant.   Around the corner from my Dad’s office was Giambelli’s Restaurante located on Madison at 37th street.  Many of the dishes were prepared table side and my eyes were glued on the show.  The Maître De in those days was so well train.  Neatly filleting a whole fish table side while being watched is a long lost skill at all but the most expensive restaurants.  They would always make veal piccata with artichokes for my Mother even if it was not on the menu.  No way was I going to eat from a children’s menu.  If it wasn’t good enough for my Mother I was not interested.

When I was about 12 I discover the recipe for veal picatta, in Gourmet Magazine and I cooked my first really gourmet meal.   Over the years I would make this recipe hundreds of time.  This first recipe taught me that great food requires quality ingredients and carefully preparation.   I discover an Italian butcher shop that would cut the veal very thin.  Supermarket veal was way too tough for this dish.  I studied the recipe intensely and followed the instruction precisely.  I would pound the veal even thinner, add salt and pepper to flour and lightly dust it.  This was long before animal rights activist had a problem with veal.  I would sauté my veal a few pieces at a time until lightly golden on both sides.  The smell of the butter and olive oil cooking together was heavenly.  The next steps were deglazing the pan with white wine, adding fresh lemon juice and thin lemon rounds.  Because the pan still had some residual flour these ingredients form a light sauce.  The artichoke Hearts and the veal would be added back until hot. 

In high school I learned of the CIA in Hyde Park, NY but I was not encouraged to attend.        This was long before it was cool for a guy to go to cooking school.  Instead I followed the path of least resistance earning a liberal arts degree followed by a MBA degree. For the next 30 years cooking would be just a hobby and a part of everyday life.

When my daughter Sara was in high school we would from time to time take classes at that the Natural Gourmet Cooking school in New York City.  After my wife passed away I became a vegetarian for a while and this school had wonderful classes.  There is a lot more to vegetarian cooking then just pasta.  Their curriculum also included fish and health meats.  They also offered a 6 month profession chef program and I decide that taking the program would be a fun thing to do and most likely useful before buying an inn. 

The Natural Gourmet School was taking a long time to process my application so to play it safe I interviewed at the French Culinary Institute.  The Halls of the school were line with photos of famous chefs who all got their start at the school.  Bobby Flay was one of their first students.  I learned that Jacques Pépin, André Soltner, Alain Sailhac along with other famous chefs were on the board of the school and would each do several cooking demos a year for students.  These were legends in the culinary world.   This was clearly the Harvard of the cooking world.  How could I not go?  So I accepted an offer of admissions and put on the waiting list for the first available seat.

The program was hard and intense.  We would do more in 6 months then those junior college programs did in 2 year.  French terms were used for everything and you just needed to catch on quickly.  The program was completely hands on and you would be on your feet all day.  The goal of the program was to train chefs for 5 star restaurants.  These were not recipes that you would do for family.  Technique was everything.  There was only one right way to do something.  The answer to every question was, Yes Chef!    

If you were working on something and you were asked,   “What is this”, You knew that you had screwed up and no answer would be correct and it was time to start again.  It was important to come to school prepared.  I commuted to the city from Jersey and would read my assignments and review the recipes for the day on the train.  We had frequent written tests.  I would remake many of the recipes at home on the weekends.  You needed to be totally open to all kinds for food because we cooked everything.  In the process of going to school it became clear to me that although I loved learning about food and enjoyed the school, I did not want to spend all day in the kitchen.

As I discussed in an earlier chapter, I took a weekend class in inn-keeping.  In the class I learned that inns with restaurants generally are no more expensive that a Bed and Breakfast with an equal number of rooms.  There is good reason for this.  Country Inn Restaurants generally don’t earn much and consume tons of time.  Seasonality and the lack economies of scale are responsible.  If you are in a community with lots of great places to eat, such as Napa Valley, CA there is no need to reinvent the wheel.  Inns run restaurants, because great restaurants help to sell rooms.  This is especially true in rural setting.  Guest can enjoy a great bottle of wine and not worry about finding their way back to the inn on dark and unfamiliar roads.

When I was looking for the perfect property to buy, I was primary focused on the lodging side of the business.  I avoided properties that were primarily restaurants and had only a handful of rooms.    

At the time I purchased the inn it was serving primarily to inn guest on the weekends. The exception was during the busy fall season when dinner was served nightly.  The prior owner was a professional chef with a good reputation.  Their focused was on a moderate priced New England Country food.

My offer to buy the inn was accepted in January 2006 but the closing was not until early May.  This gave me four months to re-envision the Sugar Hill Inn.  Although it had been an inn since 1929 the new Sugar Hill Inn would be so different it felt like a new startup instead of just a change of management.  I did not want to run just an average inn and restaurant.  I knew that the turnaround would not be easy and would take time.  I spent a good portion of that time planning and perfecting a new menu. 

I have always had a vision in my head of what the Sugar Hill Inn could be. I have been fortunate to have a dedicated team of managers and employees who have understood that vision and through their talents we have achieved so much. I believe that we have reached the point in our development where formalizing these values in writing will help keep us focused. I also believe that sharing these ideas with the public will help us find those guests who share our vision.

The Sugar Hill Inn is much more then a beautiful inn with 14 attractive guest rooms with scenic views. It is the staff of the inn working together and united by a common set of core values that creates the Sugar Hill Inn experience. Six years ago I found a diamond in the rough and every day we polish the discovery. Our goal is to create the perfect romantic mountain getaway.

We understand that our guests in the real world are active and busy and often don’t always have time to enjoy all of life’s simple pleasures to the fullest. At the Sugar Hill Inn we want to make those pleasures numerous and easy. For some it might be our local farm apples, for others that we are the only lodging property in New Hampshire to have espresso machines in the rooms or having just the right single malt scotch.

Quality defines us. While others in our industry are cutting corners to offer discounts we are focused on quality. For us quality equals value. Quality is rarely a single issue but instead the careful execution of numerous details day in and day out. We understand that your time away is a precious resource and everything must be perfect. Being a romantic getaway we like to focus on plush robes, soft sheets, comfy beds and sensuous milk chocolates. Quality is also about the things you don’t see like good maintenance and housekeeping. We buy the best beds, sheets and towels we can find. As a Select Registry Inn, DiRona Restaurant, and AAA listed property we are subject to surprise inspection. We welcome the scrutiny and our quite competitiveness drives us to set our sights and then achieve top level awards in the field of Hospitality (Distinguished Restaurants of North America Achievement of Distinction in Dining, Wine Spectator award of Excellence, Best of New Hampshire, Yankee Magazine Editor’s Choice, and Open Table’s Dinner Choice Award).

There is no other profession where you can make people happy 99.8 percent of the time. We are people pleasers by nature. Unlike a big city hotel with formal airs, I like to think of it as real people serving real people. It is our policy to hire our help locally, provide year around employment and treat our staff as family. Listening is the key to good customer service. We carefully read all feedback. More importantly, we encourage our guests to speak up while visiting us. We have solutions for most issues whether large or small. Need extra muffins for your hike, your room is too hot or too cold, or your pillow is too soft. Our staff is well trained and we have instant solutions for most problems.

We celebrate our geography, history and New England traditions. We love our town and encourage everyone to explore the back roads of Sugar Hill. The White Mountains with its mountain peaks, waterfall, and covered bridges is heaven on earth. We proudly support our local artists and farmers and when possible buy products made in New England. Our farm house dates back to 1789 (the same year George Washington was elected the first President of the United States) when it was the Oakes farm. The Richardson family in the 1920s added a large addition and converted the property to a country inn. We take our responsibility seriously to preserve the property for future generations.

No stay at the Sugar Hill Inn is complete without dining with us. We strongly believe in the romance and lost art of fine dining. We have a European philosophy about dining. The table is yours for the evening. Take your time to enjoy the candlelight and cozy fire with the combination of great food, wine and conversation. Our four course menu offers a well balanced symphony of flavors and leads guests through a leisurely, romantic and artistic culinary experience. We are very fortunate to have Val Fortin as our Executive Chef. Val takes the time to do it right and is always thinking about how to take it to the next level. Everything is made from scratch using local ingredients when available.

We love art and the artists who enrich our lives with their creativity. Since buying our inn in 2006 we have been building a collection of original works of art. This is not the fastest way to fill the walls of our inn, but we would rather take the time to find original works of art then to display mass produced prints from a hospitality catalog. Original art brings the concentrated energy and creativity of the artist into the room, enhancing the guest experience. While our collection includes art from all over the North East, we take particular pride in exhibiting artists from Sugar Hill and our neighboring towns.

As innkeepers we are the set designers of memories. Country Inns are popular because they all have their own unique personality compared to the big box hotels. Our character was not created in a design studio but instead comes directly from our history, location and passions. It is our job to create those special places that encourage relaxation and romance. Every room at the inn is a unique offering and we encourage guests to study the website before booking, to find just the right room that speaks to their sense of style, comfort and value. We believe in good design and beautiful spaces. We love beautiful fabrics, tiles and natural woods. Our style is understated luxury with an emphasis on comfort. It is important to us that our decorating selections be true and compatible with our historic farm house. We believe that maintaining beautiful grounds and gardens is also about creating special spaces for our guests. The pool was positioned to capture inspiring views of Mt Lafayette and the waterfall spreads tranquility to the entire back yard. In future years we plan to increase our emphasis on landscaping. Over the last 6 years our renovations have touched all 14 rooms. We understand that keeping a historic inn fresh and beautiful is a never ending commitment.

At the Sugar Hill Inn, we do not claim to be perfect, but we are very proud that we get better every year. We achieve this by working together as a team, listening to our guests, learning new skills, investing in our facilities and staying true to our core values.

March 2007:  My guests loved the inn as it was and that was why they were my guests.  Many had been coming here for years.  They were ok with an inn that was rough around the edges in exchange for lower rates.  This was not an uncommon strategy, to cut costs to the bone, defer maintenance, keep the staff small and work like crazy, among White Mountain lodging properties.  However that business model offered no hope of ever turning a profit and had failed the previous owners.

With an embarrassingly low occupancy rate only an optimistic dreamer would be thinking about adding new capacity.  Part of the problem was that there was an oversupply of good but ordinary rooms in the White Mountains and we had to take a risk and do something remarkable to have any impact in this market place.  The success of the newly renovated Peckett and Richardson Suites led us to believe that there may be opportunities for upscale accommodations.

I wondered to myself where did the fans of the Ritz Carlton stay in the White Mountains?  Or maybe NH was just not one of those markets that attracted the luxury traveler.  As an entrepreneur I went with my gut feeling that there was room at the top of the market for a one of a kind remarkable room.  Only time would answer the age old question: If I build it will they come.

At the time, our cottages, in spite of being dated were more popular then similarly priced but nicer rooms within the inn.  The idea of a Cottage in the White Mountains seems to capture the yearning for a cozy escape from everyday life.   I was going to venture in somewhat uncharted waters by combining cozy comfort with luxury.

The secret of a country Inn, when compared to a new hotel or motel is that every room has heart, personality and history. There is something magical there that can’t be explained in words.   In the 1789 farm house those warm feelings are everywhere but extending them to new construction was going to be a challenged.   In getting it right, I spent hours studying books on New England farm houses, country cottages, bungalows, and mountain escapes.  I wanted to understand the essence of each type of structure.  What makes a farm house tick and what is that draws people to a mountain escapes.   The last thing that wanted to build was a “Disney Theme” room.  The new structure had to be authentic and timeless in its appeal.  The authenticity was to come from the use of natural material such as wood and stone and respecting the traditions of New Hampshire architecture.

The inspiration for the room came from my day dreams.   I pictured French doors opening to an amazing view, a cathedral ceiling, porch swing, viewing a roaring fire from the luxury of a tub for two.  With the oversized walk-in shower with body sprayers, rain head, etc… and Swedish Sauna I wanted to take the room beyond romantic and into the realm of being very sexy but tasteful.

The first decision was to hire Jeremiah.  Jeremiah had built our bar and the library bookshelves.  He was a craftsman not a contractor.   He was passionate about making the Dream cottage a work of art.  At every opportunity he added extra detail beyond the scope of the project.  Mikel Smith, our tile and stone guy was also an artist.  Watching Mikel build the chimney by selecting just the right stone and carefully putting it in place was fascinating.

To visually tie the cottage to the inn, the cottage was clad in white wood siding just like the main inn.  The use of vinyl siding was totally rejected.  Wide plank pine that closely matched the original 1789 flooring on the 2^nd level of the inn was used.  The stonework on the chimney, outside posts, foundation and fireplace closely match the inn’s stone work.

The room also had to be romantic.  Most hotel rooms, even expensive rooms, are more functional than romantic.  We like to focus on cozy places for two, mountain views, warm fireplace, soft robes, soothing whirlpools and relaxing saunas.

By industry standards we spent way too much on construction and furnishing, however hindsight tells us that we were right to defy conventional wisdom.  This is the hard part about being an entrepreneur.  If you don’t follow the crowd and succeed you are a genius for thinking out of the box and if you fail you are a dope for not following tried and true.  Of course sometimes you are just lucky.

The cottage opened for business in late September 2007.  The very first trip advisor review was so-so and we were concerned.  As it turned out, the room has been wildly successful.  The cottage has become very popular for Honeymoons and marriage proposals.

So, have we attracted the Ritz Carlton traveler?  Well, not really and when they do come they prefer the traditional luxury of the Peckett and Richardson Suites.  However the cottage is very popular with young successful professionals who value their time away together.

Besides from being our best room in terms of price and occupancy it has benefited the inn in ways that are harder to quantify.  As a result of the cottage we have been written up in Every Day with Rachael Ray Magazine, became Yankee Magazine’s editor’s Choice, Earned “Best of New Hampshire” and featured in Cottages and Bungalows.  Some people might say that we have been lucky to get such great press coverage.  And that might be true.  However, if we had done the ordinary we would not have had the opportunity to be lucky.

1.  Sugar Hill Inn, Sugar Hill, NH 03586  603-823-5621  www.sugarhillinn.com 

Of course the Sugar Hill Inn is number one.  It is my list after all.  Sugar Hill Inn is a romantic getaway known for fine dining.  Everything is made from scratch by our award winning Executive Chef, Val Fortin.  Val is a genius in combining favors and creating culinary art.  The wine list features over 100 wines from around the world.

The Sugar Hill Inn has received the Distinguished Restaurants of North America (DiRoNA)’s Achievement of Distinction in Dining award for 2009, 2010, 2011 and 2012.  The Inn has also earned Wine Spectator’s 2011 Award of Excellence.

2.  Bailiwicks, Littleton, NH  603-444-7717

Bailiwicks is the area’s most popular restaurant.  Diners are drawn by its cosmopolitan and lively atmosphere.

3.  Cold Mountain Café, Bethlehem, NH  603- 869-2500      

Cold Mountain is the type of neighborhood restaurant that every town needs.

4.  Gypsy Café, Lincoln, NH  603- 745-4395

The Gypsy Café is creative and casual with a great bar.

5.  Rabbit Hill Inn, Lower Waterford  800-762-8669

The Rabbit Hill Inn is a classic New England inn.  If you enjoy colonial charm and attentive service this is the place for you.

6.  Notchland Inn, Hart’s Location, 603-374-6131

The scenic 45 minute drive is part of the experience.  Look for moose on the way.  Notchland has a magical storybook feel.  A traditional country inn dinner is served.

7.  Mount Washington Hotel, Bretton Woods, NH 800-258-0330

Experience the golden age of New Hampshire’s grand hotels.  Jackets required for men.

8.  Chang Thai Café, Littleton, NH 603-444-8819

This is a frequent choice of locals.  The food is light and healthy and the owners are very welcoming.  It is also the only sushi for miles.

9.  Tim-Bir Alley, Littleton, NH  603-444-6142

Excellent fine dining from a very creative chef.  The perfect place for a quiet and leisurely meal.  The architectural details of this historic Littleton structure add to the atmosphere.

10. Adair Country Inn Restaurant Bethlehem, NH 603-444-2600

A stately country inn serving traditional New England fare.

As busy innkeepers (and their offspring) it can be a challenge to find the time to try all of the activities we recommend. It’s even more challenging to get the family together to do something fun. Some of you will note the funny pictures of Karen and Dad on the zip-line. We have been up most of the hiking trails, to the lakes, but we had never taken the Cog Railway up to the top of Mt. Washington. So what’s so special about this train going up a mountain?  Some of you ride the train to work everyday and maybe you think you’re not interested. I’m going to convince you to check this out!

First, Mt. Washington is the real deal mountain. It is the highest elevation in the Northeast at 6,288 feet. I am personally 5’2 so it would take 1,257 of me to be as tall as Mt. Washington. Only the most physically fit people can climb it on foot so in 1868 the Cog Railway opened as the world’s first mountain climbing train. Women used to climb this mountain on foot and  in hoop skirts with corsets. Really!

It has the steepest train tracks in the world so your conductor has to know his stuff. The train has beautiful views and the 45 minute ride each way goes by quickly! At the top of the mountain you’re given an hour to look around and take in the sweet views. The top of the mountain also offers a museum, snack bar, and some shops. Most importantly you get to see the really pretty views and get outside on a hopefully clear day!

Tickets for adults are $62 each. It’s well worth the price when you think about all the effort that goes into maintaining the tracks safely, the train cars, and having an old fashioned train car engineer. This experience is featured in that coffee table book 1,000 Places to See Before You Die. Enjoy the holiday and feel free to ask us about our adventure of the Cog Railway!

Hi Everyone! It’s beautiful this time of year in Sugar Hill. We are decorated for the holidays and even had some snow this morning. We wanted to share the Top 10 Cool Things to Do in the White Mountains.

1.Dine at one of Open Table’s Top 10 Ten Restaurants in New England. Chef Val is always in the kitchen experimenting and loves to meet the guests. Come join us for dinner.

2. Experience breathtaking views. The mountains are beautiful with a snow cover and everyone should see them.

3.Ride the zip line at Bretten Woods. We rode the zip line so we could put the pictures on Facebook. It was so much fun.
4.Skiing and Snowboarding. We are surrounded by Olympic quality skiing. Recently, Ski Magazine recommended Canon Mountain to all of its readers. Also nearby, is Loon Mountain and the Bretton Woods ski resort.

5. Photography. Take your camera down a beautiful country road covered in snow. Consider shooting in black and white. You’ll thank us later.

6.Snowmobiling. Nearby, guests can take a guided snowmobile tour through the snow-covered landscapes. More advanced riders, can rent snowmobiles and go on a self-guided adventure.

7.Snowshoeing. Are you looking to commune with nature? Head outside on a quiet trail with your snowshoes.

8. Dogsledding. This is something everyone should try at least once. Bring someone you love on this memorable adventure.

9.A Sleigh Ride for two. This is something out of an old fashioned movie you can’t experience in the suburbs or the city. This is a wonderful date idea.

10. Tubing. If you like a good thrill glide down the mountain on a tube. You’ll be sure to have a wonderful memory!

1.      Stay at the Sugar Hill Inn.  The Sugar Hill Inn is a romantic getaway known for culinary adventure and warm, inviting guest rooms and cottages.  Selected “Best of New Hampshire 2011” by the editors of New Hampshire Magazine.  The dining room is open to both inn guests and the public by reservation.

2.      Take a Zip Line Tour.  Fly thru the tree tops at speeds of up to 30

miles per hour.  Select from Bretton Woods, Loon or Alpine Adventures.

3.      Experience The Flume Gorge. The Flume is a natural gorge with spectacular waterfalls, vistas and covered bridges.

4.      Cannon Mountain Aerial Tramway.  An 80-passenger cable car brings visitors to the 4,080-foot summit of Cannon Mountain in under ten minutes. On a clear day, you can see the mountains of four states and Canada! At the summit, you’ll find spectacular scenic walking paths.

5.      The White Mountain Trail.  The 100 mile drive offers New England’s most rugged mountain scenery as it travels easily through three historic “notches” or mountain passes. Views abound of villages and unspoiled National Forest. Stops include views of Mount Washington, mountain cascades, wildlife, and the Appalachian Trail.

6.      Visit the Mount Washington Hotel. Enjoy a cocktail or lunch on the back deck of the Mount Washington Hotel.  The views are amazing and so is the architecture of this grand old hotel.

7.      Climb Mount Washington.  Mount Washington is the highest peak in the Northeastern United States at 6,288 ft (1,917 m), famous for dangerously erratic weather.  It’s your choice; hike it, drive the Auto Road or take the Cog Railway.  Hiking is recommended only for very experience and well equipped hikers.

8.      Go for a bike ride.  With no cars to watch out for the 9 mile recreation trail thru Franconia Notch is the perfect choice.  Rent bikes at the Cannon Mountain Tram and return them at the Flume with a free shuttle to take you  back to your car.

9.      Hike to a Waterfalls.  With over 100 waterfalls in the White Mountain one is never far away.  The Falling Waters Trail, a popular 1.4 mile hike will bring you to Walker Cascade, 20’ Stairs Falls, 60’ Swiftwater Falls and 80’ Cloudland Falls.  For an easy walk consider Sabbaday Falls.

10.      Shop for Antiques. The country towns of Sugar Hill, Bethlehem and Littleton are known for their numerous antique shops.

June 3 – 19, 2011

This will be my 6^th Lupine Festival.  Every year, like magic, the beautiful wildflowers spring to life in June just in time for the Festival.  But there is much more to it than just beautiful blue wildflowers.  It is a celebration of spring.  At the Sugar Hill Inn, the pool has now been open for several weeks and the window boxes have been planted.  This time of year I love sitting by the pool with my morning coffee listening to the water fall while gazing up at Mount Lafayette.

To get the most out of the Festival it is important to have a copy of the Lupine book.  We give them free to all overnight guests.  If you are a day tripper, they are for sale at the welcome center in Franconia and at Harman’s cheese in Sugar Hill.  The book has a map of all the great viewing places plus a listing of all the special events and recipes from the area’s country inns.  The book is so full of discounts and special offers you will recoup the $5 fee many times over.

Many of the local businesses and Inns sponsor special events.  At the Sugar Hill Inn we chosen to do cooking workshops and wine tastings because culinary adventure is at the heart of who we are.  If you love beautiful homes and great views, tour the “Most Energy Efficient Home in NH”.  The details are in the book.

I am also drawn to the festival by the local arts and crafts.  I am particularly interested in seeing the new original water colors by Debbie Aldrich.  The Sugar Hill Inn is proud of its role as a patron of the local arts and owns two of Debbie’s originals.  Her work will be available for viewing and purchase on the lawn at Polly’s Pancakes each Saturday from 10am to 2pm.  I also recommend the Arts and Crafts show on June 4^th and 5^th.  Two years ago I purchased a beautiful painting by Adrien “Yellow” Patenaude and it is on display in the Wildflower Cottage Room.  I am looking forward to seeing his new works.

From Franconia, I recommend driving up Route 117 into Sugar Hill.  The town of Sugar Hill is known for its mountain views, beautiful homes, tranquil farms, New England Churches, wildflowers and country stores.  The Sugar Hill Inn will be the first place you will see on the right hand side.  The inn began as a farm house in 1789.

A little further up the road on the left hand side is large farm with beautiful mountain views.  Be sure to stop for a picture.  At the corner of Lovers Lane read the historic marker about the first ski school in America.  Keep going up the hill and on your right will be the famous and award winning Polly’s Pancakes, the perfect stop for breakfast or lunch.  Continue up 117 passing St. Michaels, a very popular small wedding venue and turn left onto Sunset Hill Road.  The views from here are spectacular.  The big red barn is a gift shop and museum.  This is the perfect place is stock up on NH Maple syrup and learn about the good old days of New Hampshire’s grand hotels.  This is also the starting point for the horse drawn wagon rides thru the Lupine field.

Continue West on Route 117 for about a ½ mile more to the town center.  Don’t blink, you might miss it.  Here you will find the Sugar Hill Museum, Town Hall, the Sugar Hill Meeting house and Harman’s, the country store made famous by its aged cheddar.  Many of the Lupine events will take place here including Open-Air Market on June 11 & 12:  The open air market the following weekend will be in Franconia.   Be sure to check the program book for all the events and times including free concerts.

On your way back to your motel or inn I recommend that you lose yourself on the back roads of Sugar Hill.  I highly recommend Lovers Lane, Pearl Lake Road and Easton Road.

To top off the day’s events I recommend a good dinner.  For ideas I recommend you read my blog post on the Best White Mountain Restaurants.

Please feel free to post about your Lupine Festival Experience.

Littleton, New Hampshire

As the owner of the Sugar Hill Inn I am frequently asked about shopping.  The White Mountains are dotted with small towns like Sugar Hill, Bethlehem and Franconia, each with interesting and unique shops.    This blog is going to focus on Littleton, our big town.  You won’t find any of the chain stores on Main Street such as Gap, Gucci or United Colors of Benetton and that is the way we like it.  Instead you will find fresh and exciting businesses run by local entrepreneurs, artisans and old fashion merchants.  Please feel free to leave comments on your favorites.

1.       Pentimento 34 Union St., 603-444-7797

An eclectic boutique housed in an 1884 Victorian House near Littleton’s Historic Opera House. Explore one of a kind selection of jewelry, unusual home and garden items, candles, and bath and body products.

2.       Just L Modern Antiques 35 Main St., 603-259-3125

World’s Longest Candy Counter

Owner Lance has an amazing eye for mid century modern décor.  This store is a cool trip back in time.

3.       Chutters 43 Main St., 603-444-5787 www.chutters.com

Home of the World’s Longest Candy Counter.  Celebrate your inner child.

4.      Nest of Littleton 97 Main St.,  603-259-3280    http://www.nestoflittleton.com/

An eclectic array of treasures for your home.  Visiting the art gallery on the lower level is a must.

5.       Lahouts 245 Union St., 603-444-5838 www.lahouts.com

America’s oldest ski shop

America’s oldest ski shop.   Everything that you need to enjoy the great outdoors of the Franconia Notch region along with a very knowledgeable sales team.

6.       Art to Go 85 Main St., 603-444-3111 www.arttogogalleryandsalon.com

Have your hair colored and come home with new cloths, shoes, Jewelry, and local art.  The owners artistic flair brings these diverse items together in harmony.

7.       Duck Soup 106 Main St., 603-444-5953

This is heaven for the gourmet chef.  Everything from tart pans to espresso makers and cookbooks.

8.       Bella Funk 9 Main St.,  603 444-6597  www.bellafunkboutique.com

Bella Funk

An upscale boutique carrying designer names such as Citizens of Humanity, Free People, Frye, 7 for all Mankind, BB Dakota, Hudson, Johnny Was and much more!  It is owned by 2 sisters from Franconia, Stefanie and Katie.  This is a favorite of my daughter Sara.

9.       Saranac Antiques 141 Main St., 603-444-4888

Saranac Antiques is located in a 1909 Masonic Temple, an example of Beaux Arts Classicism.  Three floors plus the must see architecture makes this a great store to explore.  The antique drop leaf table in the Dream Cottage was discovered at Saranac.

10.   Admac 111 Saranac S t.,  603-444-1200  www.admacsalvage.com

Specializing in Architectural Antiques & Recycled Building Materials.  The bar at the Sugar Hill Inn was made from an old Massachusetts bowling alley purchased at Admac.  Wander among old bricks, used slates, barn beam, doors and chandeliers.

11.   League of NH Craftsmen 81 Main St., 603-444-1099 www.nhcrafts.org/localsites/littleton/index.html

The beloved bronze Moose keeping watch on the herb garden at the Sugar Hill Inn is from the League of NH Craftsmen.  I also like their hand blown glass, wooden games and block prints.

12.   Village Book Store 81 Main St., 603-444-5263  http://www.booksmusictoys.com/

For 30 years the Village Book Store has been serving White Mountain residents and visitors.  In the days of the Kindle and big box retailers it is so refreshing to visit an independent book store.  And yes, there is a place to sit and sip a cappuccino while browsing the books.

Millers Cafe and Bakery, Littleton, NH

Creative sandwiches, soups and salads.  My favorite is the Yankee Pot Roast Flip Bread Sandwich.  Be sure to visit the Gris Mill located next store. Delightful deck with scenic river views, tasty food and the willingness to take credit cards puts Millers in the number one spot.

2.  Cold Mountain Café, Bethlehem, NH  603- 869-2500

Explore the art galleries and antique shops of Bethlehem and then have lunch at this neighborhood gem.  My favorite is the Grilled Santa Fe Veggie Burger.  Beer and wine are available.

Cold Mountain Cafe

3.  Wendell’s Deli, Franconia, NH  (603) 823-5141

Wendles is base camp for serious skiers, hikers and artistic hippies here to experience the great outdoors known as Franconia Notch.  Check your email, read the newpaper and select a creative sandwich from the large black board.  They also have excellent coffee and they take being green seriously.  Bring cash; credit cards would spoil the quaintness.

4.  Mount Washington Hotel, Bretton Woods   603-278-1000

The Mount Washington is the perfect lunch spot on your scenic drive around the White Mountains.  It is one of the few remaining grand hotels in NH.  Sit out on the back deck and order anything.  It’s all good.  The views are so captivating that is all that you will remember.

5.  Polly’s Pancakes Sugar Hill, NH 603.823.5575

Polly’s has been serving pancakes for 73 years.  No trip to the area would be complete without a trip to Polly’s.  I recommend coming for lunch when they are less busy and having the Pancake Sampler.

Polly’s Pancakes, Sugar Hill

6. Chang Thai Café, Littleton, NH  603-444-8819

In the heart of downtown Littleton Chang Thai offers a $6.99 lunch special that is light, healthy and delicious.

7.  Woodstock Inn, Station & Brewery North Woodstock, NH  603-745-3951

On a nice day enjoy the outside patio.  The burgers and fries are great.  Order the Brew Sampler and get five 3 oz. glasses of their home brewed beer.

8. Littleton Diner, Littleton, NH   603-444-3994

If you love old diners you will love this classic 1930’s diner.  I always order a Turkey Club, fries and a coke.  Work off lunch with a nice walk on Main Street.

Littleton Diner, Littleton, NH

9.  Bailiwicks, Littleton, NH  603-444-7717

When the other lunch places seem too casual I recommend Bailiwicks.  The perfect place for a Martini lunch or to meet a blind date. Go for the Towering Lobster Club.

10. The Littleton Food Coop, Littleton, NH  603-444-2800

The prepared foods department has made to order sandwiches, salads, local cheeses, and a selection of hot items.  There are tables both inside and outside but I recommend taking it out for a picnic with view.  Afterwards go to Bishop’s for homemade ice cream located a few doors down on Cottage St.