A LOCAL CULINARY RETREAT IN BEAUTIFUL
MANCHESTER VILLAGE
Living off the land is a matter of course in Vermont. Our chef sources ingredients from local farms to create a menu of familiar yet inimitable fare. Beverages at Copper Grouse incorporate mostly American wines, craft-brewed beers and many local spirits, including one of our favorites: whiskey. Our cocktails are anchored in classics, and are often influenced by American history or literature. Service is as warm and thoughtful as the ambience, so you’ll always feel you’re right where you belong.
Jeremy Taisey joins Copper grouse restaurant & bar as Executive chef
Jeremy Taisey has always been fascinated by the happenings and adventures that take place in the kitchen. It was during an Easter Brunch at a local hotel that he decided to become a chef. The next day, he enrolled himself in the Edmonds College Culinary Arts program, just north of Seattle in Washington state, which allowed him to fulfill his dream.
In 2006, Jeremy decided to pack his belongings and venture to Beijing, China, to marry his fiancé of three years. It was during this time that his career really began to take off. He cooked for many famous individuals, including the Prime Minister of Beijing, Israel’s Prime Minister, the Princess of Thailand, and actors Jackie Chan, Jet Li and Christopher Lloyd.
Jeremy returned to his hometown in 2012, bringing with him a blend of international experiences and an unparalleled skill set. In 2015, he took the reins of Tulalip Bay, the flagship AAA Four Diamond restaurant at Tulalip Resort Casino in Washington. During his time here he successfully rebranded and opened Tula Bene, a high-end pastaria and chop house that was awarded Wine Spectator’s “Best of Award of Excellence” and named one of the magazine’s “Best Casino Restaurants in North America.”
Following his time at Tulalip, Jeremy ventured to Northern California’s wine country and then to Alaska where he ran culinary operations for the state's largest resort, Alyeska. Yearning for more global influence, he left Alaska and found himself enjoying and studying the culinary flavors of Southeast Asia while living in a mountain village in Malaysia.
Upon returning from Asia, Chef Taisey ran the culinary department at the world renowned Sun Mountain Lodge in Washington state. His passion for quaint boutique hotels in rural, scenic locations has led him to Kimpton Taconic where his plans for Copper Grouse are to create unique seasonal dishes that showcase locally foraged ingredients from the state of Vermont and New England with international inspiration.
Lead Bartender, Patrick Cote-Abel Patrick Cote-Abel is a 29-year-old from rural Vermont who joined Copper Grouse in 2019, and quickly worked his way up to lead bartender. Patrick’s mixology journey reflects a blend of Vermont’s tranquility and his inventive approach to crafting drinks. His creations go beyond the ordinary, weaving a story of creativity that challenges the conventional cocktail experience. In every pour, Patrick infuses a piece of Vermont’s rustic charm, making him a distinctive, friendly force behind our bar. Cheers to Patrick, the artisan of unconventional libations.
sourced from local farms
Discover the treasure trove of local farms found all around Vermont (as well as New Hampshire and Pennsylvania) that make
farm-to-table fare at The Copper Grouse possible.
