Slope to Table
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The Resort: Stowe
The Chef: Josh Berry
Artisanal cheeses from Vermont's Jasper Hill Farm, Lazy Lady Farms, and Mt. Mansfield Creamery take center stage in the cheese course at Stowe Mountain Lodge's Solstice restaurant. This winter, Berry is adding Casco Bay cod (pictured) to the menu (802-760-4735; entrées from $19). His suggestions for Stowe-bound skiers include:
SKI "On a powder day, grab the Over Easy Gondola to the main gondola and follow the snow. Switchback is a great run, or hit the bumps on Chin Clip. I get a few turns in and hightail it to the restaurant in time for lunch."
APRÈS "You can't beat the views over Mount Washington from the Cliff House Restaurant [top of the Gondola; 802-253-3665; entrées from $18]."