Ski Vermont Magazine

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FARM TO TABLE 48 SkiVermont.com
Sky Barsch & BEYOND by You’ve skied or snowboarded our unique Vermont terrain until your legs begged for a rest—and wondered why you ever wasted your time anywhere else. You’ve followed our quirky local road signs, admitting along the way that they knew better than your bossy GPS. You’ve met local folks on the chairlift and gotten killer advice on the best powder stashes (even if it came a little grudgingly). So far, the local goods haven’t let you down, right? Now it’s time to try Vermont’s local foods. And there’s no better place to do that than at Vermont’s ski and ride areas, where local meats, cheeses, fruits, vegetables and breads are starring on menus from mid-mountain lodges and fine dining restaurants alike. You’ll taste Vermont’s landscape in dishes such as toe-warming tomato soup, hearty grass-fed beef burgers, and showstopping pork tenderloin. The link from farm to table continues to get shorter, as chefs shy away from mass-produced products shipped from afar in favor of high-quality, exceptionally tasty ingredients from down the road. More than just a marketing gimmick, “farm to table” means something real to chefs in Vermont, where farmers are our neighbors and farms are in our neighborhoods. Ski and ride areas buy large quantities of food; when resorts invest in the local food economy, they have a big and meaningful impact. Their purchases support healthier land management practices, ensure that animals are treated better, give a boost to the local economy, cut down on transportation and associated pollution, and offer healthier and better-tasting dishes to diners, skiers, and riders. Next time you’re dining at the mountain, make sure to talk to your server about the menu—ask what ingredients are locally grown or produced, as local foods are so commonplace that chefs don’t always point it out on the menu. You’ll be surprised at the incredible variety of foods Vermonters grow, bake, forage and prepare. We’ve long been a state that takes agriculture seriously (Ceres, the Roman goddess of agriculture, adorns the dome of the Statehouse), so farm-to-table dining is nothing new—we’ve been doing it for years, since before it was trendy. Just like our terrain, our road signs and our residents, local foods are memorable here. And if we do say so ourselves, they’re a little better, too. SkiVermont.com 49
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Page 30 and 31: Photos left to right: Liz Stephen,
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Page 43: THE OFFICIAL SPIRITS of SKI VERMONT
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Page 49: IT’S HERE. WELCOME TO THE Q BURKE
Page 53 and 54: STRATTON MOUNTAIN RESORT Fresh Eyes
Page 55 and 56: OKEMO MOUNTAIN RESORT Whole Hog Exe
Page 57 and 58: REAL MOUNTAIN REAL CLOSE REAL VERMO
Page 59 and 60: FRESH TRACKS Courtesy of Jeb Wallac
Page 61 and 62: FIRST TRACKS NEWPORT JAY PEAK 8 10
Page 63 and 64: ALPINE BOLTON VALLEY BROMLEY MOUNTA
Page 65 and 66: POP OF THE PEAK PROUD PARTNER OF SK
Page 67: HIT THE TRAILS LONG TRAIL. KNEE-DEE

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