Since we just got back from our holiday travels, I only just saw this article from the New York Times about fine Vermont restaurants that are developing a regional fare.
It's true that there are particular Vermont foods. In very particular, the cider doughnut is one. A cider doughnut with a cup of fresh pressed cider is one of the great glories of a Vermont fall.
But honestly, I'm not sure what is particularly Vermont about these restaurants since the food raised and grown here is basically the same as all over New England. One difference is the New England Culinary Institute is located nearby Burlington, so many of the graduates open their own places in the area.
As for Mark Bittman's description of Waterbury, Stowe and similar areas as "the middle of nowhere"? Hmm. Ben & Jerry's makes its ice cream in Waterbury, so how much in the middle of nowhere could it be?
