In a recent Seven Days feature, dining critic Melissa Pasanen highlights the distinctive culinary direction at Edson Hill under newly appointed Executive Chef Matt Hiebsch. The article contrasts Edson Hill’s refined restaurant offerings with other local Stowe establishments and celebrates Chef Matt’s creative seasonal menus — from Japanese-influenced lobster hand rolls to locally sourced lamb and seafood preparations. Having joined the culinary team in June, Chef Matt blends his training at the Culinary Institute of America and experience in world-class kitchens with Vermont’s farm-fresh ingredients, bringing a fresh yet approachable dining experience to guests of this luxury boutique inn just minutes from Stowe Village. Seven Days
Read the full Seven Days article here: A Ski-Town Bar and an Inn Restaurant Strike Different Notes.
