Summer Travel: Food

Locavore escapeVermont: You could read about tiny Hardwick, Vermont, in Ben Hewitt’s new book, The Town That Food Saved, or you can taste for yourself at Claire’s Restaurant & Bar. Chef Steven Obranovich practices what he calls “New Vermont Cooking”: whole grilled trout from Mountain Foot Farm in Wheelock served with potatoes from Pete’s Greens in Craftsbury, parsnips and spinach from Hazendale Farm in Greensboro, and house-cured pancetta. In fact, he sources an impressive 75 percent of his ingredients from within 15 miles of the kitchen and much of the rest comes from in state. The herb starts for his kitchen garden are from Perennial Pleasures Nursery, which, in addition to selling plants, serves English cream tea on a patio surrounded by lush gardens. Vermont Butter and Cheese Creamery supplies the creme fraiche, cultured butter, and chevre, and you can stop in to learn about the cheese-making process Tuesday through Thursday mornings. Farther afield, near Burlington, is Shelburne Vineyard. It’s open for tasting and touring and is, of course, where Obranovich gets his cooking wine. Claire’s Restaurant & Bar, 41 South Main Street, Hardwick, 802-472-7053, http://clairesvt.com; Perennial Pleasures Nursery, Brickhouse Road, East Hardwick, 802-472-5104, http://perennialpleasures.net; Vermont Butter and Cheese Creamery, 40 Pitman Road, Websterville, 802-479-9371; Shelburne Vineyard, 6308 Shelburne Road, Shelburne, 802-985-8222, http://shelburnevineyard.com