This past weekend, while my cohorts were riding gondolas above Aspen at the Food & Wine Classic, I was off climbing mountains around Burlington, Vermont. To make sure I was at my athletic peak, I fueled up on the best local food I could find. Here’s how to follow my culinary regimen:
Climbing Mt. Mansfield
Pre-Hike Boost: American Flatbread's blisteringly hot pizza with house-made sausage, sun-dried tomatoes and caramelized onions.
Post-Hike Recovery: Crispy-skinned duck breast and hanger steak swirled in horseradish aioli from F&W Best New Chef 2008 Eric Warnstedt at Hen of the Wood in Waterbury.
Climbing Mt. Abraham
Pre-Hike Boost: Heavenly honey-glazed doughnuts from Dinky Donuts at the Burlington farmer’s market, followed by softly poached eggs over crisp potato rösti at Waitsfield's The Green Cup.
Post-Hike Recovery: The Alchemist's superjuicy blue-cheese burger and a Lightweight, the perfect pale lager for rehydration, in Waterbury.
Hiking to Lake Champlain at Shelburne Farms
Pre-Hike Boost: Soft, sugary blueberry scones from Burlington's City Market.
Post-Hike Recovery: A farmhouse grilled cheese from the Shelburne Farms cart with a salad of just-picked local greens.