In the tiny village of Åhus, Sweden you'll find the Absolut Vodka distillery. And within 75 miles of its doors, you'll find the winter wheat, the aquifer, the farmers, and the distillers needed to produce quality Absolut. Taking inspiration from Absolut's locally crafted story, we sent Bonjwing Lee (a.k.a the Ulterior Epicure) on a journey around the country to convene, eat, and revel with chefs who are dedicated to the same farm-to-table—farm-to-glass—philosophy. This is 75 Miles.

Anthony Sasso

Inspired by a recent trip to South America and New York City's Union Square Green Market, Chef Anthony Sasso makes a local lunch that includes a Concord Grape Absolut cocktail that requires a French Press.

See Anthony's story >

Kevin Adey

Chef Kevin Adey's dedication to sourcing local is enviable. With a particular awareness to his carbon footprint and food waste, Adey keeps his dishes and Absolut cocktails simple. But simplicity can be quite delicious.

See Kevin's story >

Brian Dunsmoor

Born and bred in the South, Chef Brian Dunsmoor brings a uniquely Southern voice to the Los Angeles dining scene. Taking cues from his upbringing, and local farmers, Dunsmoor's prepares a meal that includes pumpkin and pork collar paired with his version of an Absolut Vodka Moscow Mule.

See Brian's story >

Mei Lin

Mei Lin is about to explode on the food scene. She's worked in some amazing kitchens, is a contestant on a cooking show, and, not to mention, an incredibly talented chef. See how Lin's Asian hertiage inspried her entire meal, including a Kimchi Absolut Vodka Bloody Mary.

See Mei's story >

Shawn Gawle

Having spent time in some of the best restaurants in the country, Chef Shawn Gawle became known for pastry prowess. And for his market inspired meal is no different. See how he uses persimmons and pomegranates to make two astounding dishes.

See Shawn's story >

Justin Cogley

A champion of sustainable seafood, Chef Justin Cogley cooks Bonjwing an unbeliveable meal—on the beach.

See Justin's story >