My opportunity in New York was successful. I had gone to the Hudson Valley and came back victorious.

It was time to jet to a new location in Vermont. As I poured over the map, there was something about Montpelier that was calling my name. Off in a flash after packing, I headed southeast along the Winooski River thru Richmond and Waterbury. It was a beautiful drive and now as it was headed into winter the softness of the snowflakes hitting the ground in front of me barely covered the road before melting.

It was a short drive away and even with the skift of snow upon the roads the trip was only forty-five minutes.

I arrived in Montpelier excited to see what the city held for the next little bit. A restaurant called the Skinny Pancake on 89 Main Street grabbed my attention. I knew there would be some fresh Vermont Maple Syrup involved, so I was in. They offered everything from catering to live music, so I knew this would be a spot of interest for me for the length of my stay. I also needed to find decent lodging; and maybe a job, as I was starting to deplete the line of credit that my father had helped me obtain. It seemed to be weighing on me to take on that responsibility. With any luck, I would make enough to continue to pay on the open note and replenish my funds with the goal of being able to tell my father that the debt had been repaid and was open and available upon my return.

Armed with a Level I Sommelier designation, I interviewed for a position at the North Branch Wine and Tea Bar. The owner was kind enough to start me on the schedule the following Thursday, and I would work there three nights a week on Thursday, Friday and Saturday. This would increase my wine knowledge and I could put into practice both the skills I had learned on my own and perhaps those of the introductory course.

They served a robust selection with a focus on Italy and France, and I had hoped to persuade the food and beverage director of my knowledge. I had hoped to be allowed to suggest new offerings for the list on a limited release basis, and see how our clients would enjoy it before adding it to the growing wine list.

I found lodging for the next unknown time at Snowflake Mountain Resort and Spa. Normally at $289/nite, I was able to talk them into a month long contract at $50/nite. While that was still a hefty fee, they agreed to let me have the weekend days free of charge since I had booked four entire weeks for the month. I would be able to renew upon full payment in a month if I chose.

I was close to Stowe, so I skied in the early morning hours and during the week. I needed to find a forum to continue my wine education, so a short meeting with the food and beverage director for suggestions was eminent.

Samantha was excited to hear about my new prospects. She believed that the part-time job was an excellent idea, as I would need three years of wine service to be allowed to take the Advanced Level Sommelier Exam; one step before the the Master's Level Exam to become one of the most prestigious few in the world of wine.