Woodstock, Vermont, the kind of village where the local convenience store sells artisanal jams, has its share of good food. But The Jackson House Inn, Carl and Linda Delnegro's charming 15-room Victorian, has raised the culinary bar even higher with a new chef, 27-year-old Graham Elliot Bowles. On our visit, he expertly slow-roasted a sea trout and served it with a silky, pungent cauliflower terrine; he placed a perfectly crisp farm quail over melted leeks folded into savory oatmeal. Dessert was from his wife, Valerie, the pastry chef, who only since arriving in Woodstock learned she had quite a way with chocolate cake. Lucky weekenders have no doubt already discovered this dining room—but it is officially no longer a secret: Bowles was just named one of Food & Wine's 10 Best New Chefs. Dinner, $110; rates, $195-$380. At 114-3 Senior Lane; 800-448-1890; www.jacksonhouse.com.