Timbers Restaurant at Sugarbush Resort recently hosted its annual Taste of Timbers, where guests were invited to sample items from the new winter menu created by newly appointed head chef Todd Dibkey.
Dibkey arrived at the resort this fall with a diverse international culinary experience that inspires his cooking. Emerging from his roots in Chicago, Dibkey traveled the world in search of culinary inspiration. His travels have taken him to Hawaii’s Kalani Yoga and Wellness Retreat, to Italy’s Ristorante La Giostra in Florence, and to Asia.
Most recently, Dibkey was a member of the culinary team at the Kachemak Bay Wilderness Lodge in Alaska. It was here that he met Win Smith, President of Sugarbush Resort, who inspired him to visit the resort. He spent a winter season as an assistant chef at Timbers, and fell in love with the Mad River Valley. Dibkey returned this fall to join the Sugarbush community as Timbers Head Chef.
The new winter menu features various offerings from Dibkey’s international experience. The Winter Vegetable & Coconut Stew is a traditional Buddhist dish, originating in Vietnam. Timbers Lasagna boasts the authentic and savory flavors of Italy. This dynamic new menu, featuring anything from Maple Soy Salmon to Pork Belly Tacos, combines global flavors with local and fresh ingredients.
