The Perfect Ski Getaway

By Ben Hewitt | Boston Magazine |

The Most-Savory Grub
High-octane fuel for the famished schusser.

Californians might bloviate endlessly about their local/seasonal/organic food, but just try getting a good meal after a day on the slopes in Tahoe. By contrast, finding terrific eats in Vermont ski country is as easy as scoring a reservation at Hen of the Wood. Helmed by executive chef Eric Warnstedt—named one of Food & Wine‘s Best New Chefs in 2008—the Waterbury kitchen puts out exquisite locally sourced fare all year round, from Vermont bacon and wild mushrooms served atop a crusty tartine; to pork loin with parsnips, lemon, and sage; to an intoxicating cheese board. Practically the only thing sourced more than an hour’s drive away is the smart list of food-friendly wines—that, thankfully, hail mostly from California. -Amy Traverso

92 Stowe St., Waterbury, VT, 802-244-7300, henofthewood.com.