Hyperlocal Fare Shines at The Vintage at the Millbrook Inn
Despite being just 28, the head chef for the Vintage at the recently reimagined Millbrook Inn, Zac Olson, cooks with the restrained elegance and intuitive balancing of someone many years his senior. He came of age in Hudson Valley restaurant kitchens as the farm-to-table movement was dawning, and brings a culinary ethos deeply rooted in a sense of place to the food program at the inn with a seasonally shifting menu that sources 75 percent of its ingredients from within 15 miles of the restaurant.
Source: chronogram.com
