The Weston Hotel in Weston, Vermont opens The Green Cat on March 27, 2026—a bakery-café-grocer concept led by pastry chef Mary Pisanelli that rounds out the property's culinary trio alongside The Farm and The Left Bank. Pisanelli, a Johnson & Wales grad with high-end kitchen credentials, will run eleven daily bread varieties, a rotating pastry program, and a demonstration kitchen offering hands-on workshops in lamination, rustic baking, and confections.
The Green Cat's bread program includes focaccia, sourdough, ciabatta, fougasse, épi, baguettes, brioche, pan de campagne, brioche English muffins, and the signature "Fat Cat"—Pisanelli's seasonal take on a bialy. Seasonal produce from The Weston's 50-acre farm drives savory croissants, crostatas, quiches, and limited daily rotisserie chickens. The farm-to-table angle isn't window dressing here; it's operational infrastructure.
The demonstration kitchen hosts workshops with Pisanelli and sommeliers Matt Reina and Devon Broglie, targeting culinary enthusiasts willing to pay for technique training. A seasonal produce counter sells farm goods and pantry staples previously offered at The Left Bank, creating a retail revenue stream beyond plate service. The beverage program centers on a La Marzocco espresso machine with curated beer and wine selections.
Hours are Friday through Sunday, 8:30 AM to 3:30 PM—a weekend-focused schedule that reflects rural Vermont traffic patterns and labor realities. The limited operating window keeps overhead manageable while the property tests market appetite for a third dining concept. Vermont's boutique hotel market continues consolidating around experiential dining, and The Weston is betting that bread, rotisserie chicken, and culinary education can drive midday revenue from both overnight guests and local traffic.
