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B ut when it comes to food at Latour, the chefs aren't trying to reinvent the wheel, but rather make the best wheel possible, and that means sourcing the best ingredients possible. For Bucco and his team, it's all about being a good neighbor. "I've got a farmer that has about 80 acres six miles from here. When you're in the middle of SoHo there's no farms, maybe you've got an herb planter outside your kitchen window … here it's almost taken for granted because there's so much to work with," Bucco said. "Our contribution to the culinary scene is our ability to support the small farmer in the area and show tremendous respect for those ingredients … give them the proper showcase." Bucco, Krowicka and their team are focused on cultivating and foraging, ingredients that help to tell the story of an area, and this really comes out when you sit down at Latour and go through each seasonal course. It's not uncommon to find options like muscovy duck or venison on the menu, but overall, the dishes fall into categories such as harvest, aquatic, grazing, cheese and dessert—whether you choose five courses or the chef's tasting menu (seven courses). While Latour is certainly their apex, there's more options at Crystal Springs Resort than just fine dining. The philosophies and ingredients extend to all of their dining options housed in and around the Grand Cascades Lodge, particularly the Chef's Garden and Crystal Tavern which are culinary stages in their own right. Their overarching goal is to make sure that they're reflecting the area in the way that they are presenting and cooking the food, getting their inspiration from local farmers and what's going on in the woods each season. "We're not doing something that no one else has ever done," Bucco said. "Our approach is to be respectful of the V U E N J . C O M 106 VUE ON DINING

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