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A Nationally Acclaimed |
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Critical portions of the cuisine we serve at the Bedford Village Inn Restaurant come from numerous high-end local regional producers and farmers throughout the Bedford, New Hampshire area. Local produce means natural freshness. So the eggs that make your souffle’ so fluffy are plucked warm from a henhouse in Londonderry, as does the maple syrup drizzling down the best buttermilk pancakes around. And that nice thick slab of apple-wood bacon comes from “the north country” in Claremont. The chickens we use come from our neighbors to the west in Vermont. Dairy and seasonal cheeses come from some of the most uniquely named pet goats and blue-ribbon sheep we’ve had the pleasure of meeting. |
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Providing some of the best produce for a good part of the year are our neighbors at a cooperative organic farm in Litchfield. Seafood from the shores of New England in the North Atlantic, pork from Niman Ranch, and choice grain fed angus beef from the Midwest are all the best money can buy. |
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The BVI Restaurant boasts a full pastry and bakeshop where our Pastry Chef oversees production of all baked products served anywhere on the property – including your morning bread, hamburger rolls, and a variety of breads served at lunch and dinner – and, of course, desserts. |
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When all are assembled, our amazed guests are faced with a choice of homemade cream-stuffed, steaming, drizzled, icy, fragrant, fruit-stuffed, chocolate-dipped, nut crowned and sugar-swirled delights. Tough decisions all the way around – but just wait until you see what’s on the menu during our Winter Holiday festivities! One of the prides and joys of the Bedford Village Inn Restaurant is our Wine Cellar, home to over 8,000 distinguished bottles from which you may select the perfect vintage to complement your meal. |
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Or experience the taste of an elusive vintage in our Cork’s Wine Bar or Tavern. Certified Sommelier, Jon Carnevale, makes sure there are always new and exciting wines to enjoy with every seasonal menu and he is happy to guide you on a new wine adventure to suit your palate and purse. Our nationally acclaimed New Hampshire restaurant features many exciting culinary events throughout the year including our Chef’s Invitational Series, notable wine dinners, and Holiday events. |
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The BVI Restaurant offers a number of private dining possibilities for meetings, family dinners or special occasions. Please contact our sales department at 866.350.1660 for more information. |
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Jon Carnevale Restaurant General Manager & Sommelier has been involved in the hospitality business for the past 10 years. He currently oversees all dining operations at the BVI and is a Certified Sommelier. His restaurant experience comes from his total involvement at the BVI where he works with his family at this Four Diamond restaurant and hotel. With his hospitality experience, knowledge and passion for food and wine, he has become the only Certified Sommelier in NH and one of few in New England. The Court of Master Sommeliers is the premier examining body for restaurant wine professionals and reaching the Certified status is quite an achievement. |
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Jon oversees the BVI wine list of over 725 selections and creating special menus for BVI guests and special events. Jon likes to see other people enjoy wine without the pretentiousness that sometimes is associated with wine appreciation. |
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Earl Anthony Morse Executive Chef Earl was born and raised in Portsmouth, NH, graduated from The Culinary Institute of America in NY where he graduated at the top of his class. Earl has always strived to stand out from other talent and while at the CIA he studied ice sculpting and ran the Ice Carving Club. He was then determined to gain varied and notable experience. He moved to Napa where he was introduced to Todd Kawachi of Brix, where he gained knowledge of the unique and lush style of California cuisine. In Las Vegas he landed a position with Michael Mina’s Aqua and it was while working there that Chef Morse became very involved with ice sculpting at Ice Occasions. While he was honing his French fundamental culinary skills at Le Cirque, he was competing all over the West coast with his ice designs. He was introduced to a group of ice sculptors named Fear No Ice and traveled with them all over the country doing performance ice sculpting for major crowds and venues. While on a trip to sculpt on top of the Swiss Alps, Chef Morse was introduced to a nationally recognized pastry chef of Belgium, Herman Van Dender. He continued to perfect his ice craft and when all ice projects were complete he worked every aspect of the pastry shop. After 2 years in Europe Chef Morse returned to New England and linked up with Jerome Legras of Aujourd’Hui at the Four Seasons in Boston and then a short stint with Barbara Lynch at No. 9 Park. Then he went back to Las Vegas where he was hired to recruit talent and for Stack, a high volume fine dining venue at the Bellagio. Chef has experience with the farm to table concept from Agraria in Washington, DC. When the opportunity presented itself to run one of the finest kitchen’s in the country, the White Barn Inn in Maine, he jumped at the chance. While at the White Barn Inn he and his staff had the prestigious honor of presenting dinner at the James Beard House in New York City. Later, in order to obtain more managerial experience in a hotel setting, Chef Morse, became Executive Chef at the Portland Harbor Hotel. Now, as of July 2010 we are excited to have his talents here. |
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To make reservations please call our reservation office at 1-800-852-1166 or make them online at Open Table
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