Restaurants in the ski country of Vermont are undergoing a renaissance of a genuine regional cuisine. One of the best is Hen of the Wood, with calamari from Rhode Island, sheep's milk gnocchi and local rib-eye.
Published in Brief:
The French Goat
|CULINARY ARTS PROGRAM DIRECTOR AND INSTRUCTOR||
Nashville State Community College
Newport Harbor Corporation
|Executive Chef / Kitchen Manager||
Lake Panorama National Resort & Conference Center