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Executive Chef Jason MerrillCulinary inspiration comes from everyday living for Executive Chef Jason Merrill. His passion for fresh, natural ingredients sourced locally parlays into one of the most memorable dining experiences in New England. "Menu and flavor inspirations come to me naturally," says Merrill. "It might be from visiting a local farm to taste the endless variety of cheeses, seeing the acorns during a walk through the countryside, or picking the perfect herb from my garden." His distinctive culinary style and well-honed skills satisfy the most sophisticated palates. The Hanover Inn offers a unique dining experience, complete with catering and private dining services, in relaxed and beautiful surroundings that only this historic Inn can offer. A Vermont native, Merrill's eclectic menus have won recognition from many food and wine publications for inventive dishes such as his "Foie Gras BLT." In 2008 he was also designated "chef de cuisine" for the prestigious White Truffle Indulgence Dinner at The James Beard House in New York City. Merrill spent several years in Arizona earning accolades for his work at LON's at the Hermosa, a Zagat "Top 25" Restaurant in Scottsdale and has worked with such luminaries as Alessandro Stratta at The Phoenician and Chef Michael DeMaria at The Citadel. All of these influences have guided Merrill to advance an ecological-based culinary program that respects the ethos of Slow Food International and Chef's Collaborative—Merrill is an active member of both organizations. Here at The Hanover Inn, Merrill supports the concepts of kitchen gardening while seeking locally foraged and grown foods. He visits local farms to select organically fed and raised beef, pork, lamb and poultry—all in abundance in here The Upper Valley. RESTAURANT HOURS:
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