MOUNTAIN MAJESTY
These days, it’s easy to source local ingredients for small neighborhood restaurants and intimate fine-dining destinations, but finding enough to supply a massive hotel is another matter. Nevertheless, Stowe Mountain Lodge’s executive chef, Sean Buchanan, makes it happen. Solstice, the lodge’s gorgeous restaurant, boasts sky-high ceilings, artworks by local artisans and a menu that lists 38 area suppliers, ranging from cheese makers such as Cobb Hill and Woodcock Farm to veggie growers and vineyards.

The goods are used in upscale preparations such as truffled beef tartare and lamb with thyme broth, carrots, greens and pistachios. They also make their way into casual fare, such as the $18 Vermonter Burger with fries and a handful of rustic flatbreads served at the resort’s casual Hourglass, which claims the post-downhill action as well.

- Suzanne Podhaizer