Sugarbush's Executive Chef and VP of Food and Beverage Gerry Nooney is serious about local food. In 2009, he was named Vermont Chef of the Year--in part for his commitment to sourcing ingredients from local producers, as well as for his Ski Vermont Farmhouse Chowder recipe
. Gerry's commitment is evident in the resort's many dining options, which are suitable for any taste and budget. Timbers Restaurant, an upscale dining experience, features dry-aged steaks, seafood and the freshest produce available, sometimes harvested from the resort's own localvore gardens. Hogan's Pub at the Golf Course and the slopeside Castlerock Pub are the perfect places to sink your teeth into a juicy hamburger from the Mad River Valley's own Neill Farm. And this season, The Grill at The Sugarbush Inn unveils a new menu of locally-inspired casual comfort food. Lastly, don't forget to accompany that meal with some of the best craft-brewed beers Vermont has to offer.