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The reason for my trip to Stowe was my wife interviewing foragers who 
supply the New England Culinary Institute with wild ingredients and 
to that end we ate at the Chef's Table in Montpelier which is their 
top restaurant. The chef moved back here from Aubege de Soliel in 
Napa Valley so he is a hot chef and the food is innovative and 
exciting. Definitely worth the trip from Burlington or Stowe.