7 Great Vermont Eats

This state delivers excellent food, from doughnuts to pate.

By Karen Shimizu

Published on November 16, 2009

Corn bread French toast and roasted turkey hash at Bennington's Blue Benn Diner. (318 North Street, Bennington; 802/442-5140)


Swiss chard soup followed by local, country-fried quail at the ** Inn at Weathersfield **(1342 Route 106, Perkinsville; 802/263-9217)


Sausages and pates from local, free-range pork and veal at **** Ariel's Restaurant (9 Stone Road, Brookfield; 802/276-3939)

****Hot mulled cider**** and** fresh cider doughnuts**** at **** Cold Hollow Cider Mill **(3600 Waterbury-Stowe Road, Route 100, Waterbury Center; 800/327-7537)

****Rabbit braised in riesling cream sauce**** at** **** Michael's on the Hill, near Stowe.**

****St.-Honore—caramel-coated, custard-filled pastry atop pate a choux—at Rainbow Sweets in Marshfield. (1689 U.S. Route 2, Marshfield; 802/426-3531)

****Farmhouse dinners**, plus classes in cheese making and preserving, at **** Shelburne Farms **on Lake Champlain. (1611 Harbor Road, Shelburne; 802/985-8686)

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