The best thing to happen to restaurant cooking in America in the last 25 years has been the rediscovery of quality, local foodstuffs. We take great pleasure in presenting the very best raw ingredients — especially when they're local and when we are able to support local farmers and purveyors.

Here is a sampling of where some of where this good food starts.

Back Acres Farm in Sutton, Vermont. During Vermont's growing season, Carl. Tina and Ada Benson supplies us with nearly all our garden crops: greens for salads, tomatoes, squash, beans — the list goes on.

Kingdom County Market on Portland Street in St. Johnsbury is an excellent source of high quality produce, cheese and bread. Many of the cheeses we serve at Elements are available there, as is the excellent bread from Red Hen Bakery.

King Arthur Flour The sourdough bread and focaccia we serve with dinner is made in our own brick oven. The starter for the sourdough is 200 years old and came to us from King Arthur Flour Company in Norwich, Vermont. They are a great source for flour and other bread-baking needs.

Jurgielewicz Farms in Long Island, New York, is our source for duck. This free-range, organic bird is also found on the menus of New York City's finest restaurants.

Like any wooded countryside, Vermont is home to many wonderful wild mushrooms. We are fortunate to have Nova Kim and Les Hook, who arrive at our kitchen door in the spring, summer and fall to share their forage.

Bell & Evans chicken supplies the chicken on our dinner menu. These naturally fed, free range birds from Pennsylvania consistently rate tops for quality.

Badger Brook Farms in Danville, Vermont is an occasional supplier of beef. We are particularly proud of the 100% organic, angus meet loaf and chili made with their beef.

More about cheese:

Jasper Hill Farm in Greensboro, Vermont, makes several outstanding cheeses from their herd of registered Ayrshire cows. Bayley Hazen Blue, a creamy natural-rind, blue veined cheese; and Constant Bliss, "a soft mold-ripened bit of yumminess."

Majors Farm in Putney, Vermont, makes some of the best cheeses in the US. Their Majors Sheep Cheese has won praise worldwide and is often found on our cheese.

La Fromagerie du Royaume in Guildhall, Vermont, makes farmstead cheeses in the European tradition. Cheesemaker Neal Keeshin supplies the "Gore Gouda" that is a regular presence on our menu.

The cheddar on our cheese plate usually come from Grafton Village Cheese Company in Grafton, Vermont. Their three-year old raw milk cheddar, Grafton Gold, will remind you why cheddar is the world's most popular cheese.

Lazy Lady is a Vermont cheesemaker whose goats' and cow's milk cheeses we serve.

Formaggio Kitchen in Cambridge is one of the best sources for cheese in the United States. Of course the variety is extensive. But what's more important when buying cheese is how it's handled, and the cheeses we get from Formaggio are always in perfect condition. They have an excellent web site at www.formaggiokitchen.com.

Coach Farm was founded by the folks who started the leather goods company of the same name. Their farm in New York's Hudson Valley produces a variety of outstanding goats milk cheeses. Their triple cream, made in the style of triple cream, brie, is a favorite on our cheese course.

Local and regional beers

Trout River. Talk about local heroes! This is great beer is it's from here. We always have Rainbow Red on tap. It's our number one seller.

Long Trail is a longtime maker of fine Vermont beers. We're startled by how many places we've seen the ubiquitous bumper stickers — from the Bomba Shack in the British Virgin Islands to lift towers at Alta in Utah

The Sam Adams name is synonymous with quality. We usually have the lager on tap, but will sometimes surprise guests with a seasonal brew.

Stella Artois is hardly local and certainly not new, but we like it anyway. Established in 1366, this Belgian beer is a well balanced and drinkable bottled beer around.

Vermont Spirits makes ultra-premium vodka in Barnet, Vermont. Duncan Holaday hand crafts these wonderful spirits from 100% maple sap (Vermont Gold: for our money the best vodka we've ever tasted) and milk sugar (Vermont White or "milk" vodka: crystal-clear, silky smooth with a hint of vanilla on the tongue)