A Taste of the Hocking HillsWhen chef Matt Rapposelli left the National Park Service to attend culinary school in New England, he was moving from one passion to another. What later brought those passions together was a job in the Hocking Hills, southeast Ohios stunning, wild landscape, where the restaurants he helmedat Hocking Hills Lodge and Lake Hope Lodgegained a resounding reputation for classic dishes that, driven by the regional vernacular and the natural seasonal
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