The focus inside this beautifully restored 1860s house is on the locally raised and grown ingredients owner/chef Ted Fondulas incorporates into his multicultural cuisine. Must-trys include the wood-roasted Vermont quail reubens and Wolfe Neck Farm beef with green herbs and garlic. Request a table by the fire in the Garden Room. www.hemingwaysrestaurant.com; 802-422-3886
Farm-to-Table Dining For Skiers
As the U.S. culinary world regresses to the notion of eating locally and seasonally (and caring where food comes from), farmer’s markets, CSA’s and farm-to-table restaurants are on the rise. The locavore movement is essentially sharing a solid commitment to using primarily naturally-raised and organic ingredients sourced directly from local farms and farmers' markets. Of course, come winter, it's a much bigger challenge. The following ski country eateries are dedicated to keeping it as fresh and local as possible.