Lake Champlain Dining Room

Client Culinary Favorites…

Outdoor First Responders Table

Our FIRST RESPONDER Table provides Lakeside dining at its best, where the guests have the table and a devoted server for the entire evening. There is a $100 non-refundable donation applied which goes into a fund to support local volunteer fire departments, EMTs and the Sheriff’s office. Over the past two years the table has generated $7900 for these causes.

Firepits

Enjoy the view of the Green Mountains and Lake Champlain at our firepits to hang-out, keep warm, eat appetizers, enjoy happy-hour cocktails, or after dinner drinks.

Meet Our Chefs

Executive Chef Dan Rainville and Sous & Pastry Chef Jeanette Stevens are the behind-the-scenes culinary experts that have created a menu tailored to exceed our visitor’s expectations.

Executive Chef Dan Rainville

As an Executive Chef prior to joining the Shore Acres family in 1994, Dan has worked in Seattle, Providence, Boston, and Charlotte. Dan grew up in Massachusetts. He started out washing dishes while in high school, later he moved on and worked as a line cook in Harvard Square in Cambridge. This is where he discovered his passion for cooking. Dan enrolled in Johnson & Wales in Providence Rhode Island and received both a Culinary and Pastry Arts Degree. After working in and around the Boston area, Dan decided to travel across the country on his bicycle, his destination Seattle, Washington to join his high school sweetheart. Along the way he enjoyed cooking with, and tasting, the different flavors of the south and southwest. After spending a little more than a year in the pacific northwest, they returned to New England, and were married. They were drawn to Vermont and settled in the Champlain Islands in 1988, where they raised their 3 daughters. When first arriving in Vermont Dan worked at Deja Vu Restaurant where he was introduced to using locally foraged ingredients and the Farm to Table concept, by Robert Fuller, one of the early innovators of Farm to Table. Dan brought these approaches to the kitchen at Shore Acres when he began as Chef. Even after cooking for 40+ years, Dan still enjoys cooking food from all over the world and is constantly learning. He also enjoys teaching, mentoring and inspiring young chefs. In addition to being Chef at Shore Acres Dan has been a member of the lse La Motte Volunteer Fire Company for 30+ years, serving in roles of Chief, Assistant Chief and Fireman. He also has been an EMT for 15+ years.

Sous Chef Jeanette Stevens

As Sous & Pastry Chef, Jeanette joined the Shore Acres family in 2009. As a child Jeanette could often be found in the kitchen with her parents, her love of food apparent from a young age. She got her first kitchen job at the age of 16, working at a local nursing home. After high school she attended New England Culinary Institute (NECI) and graduated in 1999. She would work as a kitchen manager, line cook, breakfast cook and assistant innkeeper until she returned to the NECI in July 2000. While at the NECI she would be a rounds instructor teaching a variety of classes including purchasing, a la carte, baking and pastries, banquets, and advanced cooking techniques for the next 8 years. When the NECI downsized, it was time for Jeanette to move on. She would come to join the Shore Acres team as Sous Chef, over a decade later we could say the rest is history. She continues to be inspired by Vermont’s bounty of fresh local ingredients. We are excited and fortunate to have Jeanette’s creations available to all our guests.