Issue link: https://digital.copcomm.com/i/1546515
B M & T ••• September/October 2026 ••• www.blackmeetingsandtourism.com 11 many meeting venues overlook. The moments attendees remem- ber often happen between ses- sions. Culinary programs, outdoor activities, and its working farm create opportunities for connec- tion that continue long after the meeting adjourns. I found myself wishing I had spent more time there, a reaction I rarely have on a tightly scheduled media itinerary. The property's Farmhouse venue accommodates up to 350 atten- dees, while smaller spaces support executive meetings and retreats. Hot air balloon excursions and hands-on culinary experiences provide memorable options for incentive groups seeking some- thing beyond the expected. Sugarhouse Hotel promises something increasingly rare in hospitality: surprise. The forth- coming property appears to draw from the same well of inspiration and whimsy that has fueled fairy tales, campfire stories, and child- hood adventures for generations. The result is a concept that feels magical without being childish, imaginative without sacrificing sophistication. It is easy to picture attendees tarrying in its public spaces simply because curiosity encourages them to look around one more corner. Expected to open in nearby Winooski in fall 2026, the all-elec- tric property will introduce a fresh option for planners seeking some- thing distinctive. Its signature event venue, Rise, will offer 2,025 square feet of flexible meeting space accommodating approxi- mately 125 guests. Sugarhouse's appeal extends beyond its whimsi- cal design. The property is expect- ed to become Marriott's first fully electric hotel operating at net- zero energy while pursuing LEED Platinum certification, placing it at the forefront of sus- tainable hospitality development. GOOD EATS Burlington's dining scene remains refreshingly independ- ent, with locally owned restau- rants shaping much of the city's culinary identity. Waterworks Food + Drink, housed inside a restored mill brought back to life by restaurateur David Abdoo, pairs waterfront views with a live- ly atmosphere ideal for network- ing dinners and informal gather- ings. On Cherry Street, Shaneall Ferron-Cowey transformed a for- mer sushi restaurant into Thingz From Yaad Kitchen, a Jamaican eatery celebrated for bold Carib- bean flavors, generous portions, healthy options, and affordable prices. Vegetarian, dairy-free, and gluten-free selections make it an easy choice for groups with vary- ing dietary preferences. For breakfast or lunch, Grey Jay offers Eastern Mediterra- nean-inspired fare built around seasonal Vermont ingredients. The woman-owned restaurant from Cara Tobin and Allison Gibson has quickly earned a loyal follow- ing. Meeting attendees seeking an elevated evening experience should consider Trattoria Delia, where rustic Italian cuisine and