Excellent empanadas - tasty and of high quality. Nice variety of options…read more Things to note: limited hours and primarily open for lunch; $5 per empanada and sauce is an extra $2 - a bit pricey relative to the empanada size but the ingredient quality is high.

Great food with lots of variety. So good that I ordered four frozen empanadas to take home.read more

The food was really good and there was plenty of it. Norm thought of everything from a tablecloth…read moreto serving utensils. He was happy to adapt recipes for some of our guests who could not eat nuts. He was reliable and responsive, and the cost was less than I would have expected. I definitely recommend this business!

Once again Norm and his Le Petit Gourmet nailed it! We recently had them cater a family reunion…read more The food was delicious, the process was easy, and the cost very reasonable. Norm was dependable and a wonderful gut to work with. We had 6 different dishes and a special grouping of items for gluten intolerant guests. Thank-you Norm!

Chef Larry cooked our rehearsal dinner at our Airbnb and the food was a hit! Our guests could not…read morestop talking about how delicious everything was. We had a destination wedding in Burlington and we can all confidently say that Chef Larry's food was one of the highlights of our special weekend. Even at our restaurant reception dinner, our guests were half-joking when they said they wished they were eating Chef Larry's food instead. We had our wedding in Vermont primarily because we loved the food, and Chef Larry's cooking exemplified everything we adored about Vermont's farm to table scene. He was so patient and accommodating when it came to our guests with specific dietary restrictions. He happily made smaller portions to accommodate those guests, all without sacrificing presentation or timeliness. None of our guests with dietary restrictions felt like they were missing out or being given a sub-par substitute. I highly recommend the Vermont Cheese Plate. Chef Larry only put cheeses on there that could be found within a 50 mile radius. These were some of the best cheeses I've ever tasted. In fact, all of his ingredients were fresh and local. We ordered 1 Vermont Cheese Plate, 2 appetizers (the lamb lollipops and spinach and feta mushrooms), the heirloom tomato salad, the roasted roots as a side dish, and 2 entrees (roasted pork loin and coconut chickpea curry). This fed 14 people and we even had leftovers for days! Since we were staying in an Airbnb, we were worried that the kitchen might not be able to accommodate the needs for cooking a huge meal, but Chef Larry came prepared. We were able to go through the kitchen and let him know what we had/didn't have, but he was able to provide his own kitchen ware and serving platters (we provided plates and utensils). This was a huge relief and convenience because we didn't have to go out shopping for serving platters that we would only use once. We did not have to lift a finger. Instead of us cooking and hosting or even driving to a restaurant, ordering, and waiting, we were able to use that time to spend quality time with all of our guests and enjoy the meal together in the comfort of our Airbnb. This was so much more fun than going to restaurant. Chef Larry truly took care of everything so we were able to focus on just enjoying ourselves. In addition to being an amazing cook, Chef Larry is a truly genuine and kind person. Our guests enjoyed chatting with him in the kitchen and you can really tell that he loves what he does. Honestly, we are so jealous that Vermont has a gem like him. If you are considering hiring a personal chef/event chef in Vermont, look no further than Chef Larry! His cooking is a next level and a crucial supplement to the Vermont food experience. You will not regret it!

Larry cooked an amazing dinner for my bachelorette party group of 11. we rented a house in the…read moresugarbush area and didn't want to have to drive to dinner and were having trouble agreeing on a restaurant in the first place. having larry create a menu that would please everyone, and meet their dietary restrictions was SO helpful. was also an added bonus that he left the kitchen even neater than he found it. I wouldn't hesitate to hire him for any event!! everyone raved about the quality of the food, and not having to lift a finger to cook it made it taste all the better. thanks again larry for making our night!!

A palette-pleasing panoply of plated perfection, Michael's On The Hill puts "epic" in epicurean…read more The Farm to Table restaurant offers fresh local delights, served with carefully concocted condiments that complement--but never overwhelm--the thoughtfully selected appetizers and entrees. The delectable dishes more than make up for the limited number of offerings; there's something for everyone at Michael's On The HIll. My partner and I visited Michael's On The Hill on a Saturday evening in mid-March; we reserved a table for two after we finished skiing at nearby Stowe. If you want a table during the high season, reserve it early--space is limited. Andrew greeted us at the door and after escorting us to our table, handed us off to Heather, our server. Heather is a Professional Server and it shows: Throughout our two+ hour meal, she was available but never intrusive and conversational but never too familiar: She's worked at Michael's for more than two decades and knows the menu perhaps better than the Chef--her recommendations were excellent: Rather than pushing the highest-price menu items, she suggested dishes based on her knowledge, experience, and guest preferences. We started with the local Artisinal cheese plate--three generous cheese selections accompanied by apricot chutney, sweet red grapes, pickled vegetables, candied walnuts, and toast points. The balance of sweet and sour was superlative; the appetizer presented tastefully on a cured wood bark platter--two or three people can pick their favorites and mix and match flavors. The tasteful teaser was a trailer for the main attraction. For entrees, I had the Maple Glazed Duck Breast with Cider Duck Glace accompanied by sweet potato hash, Orange and Arugula salad, and roasted baby carrots; my partner had the special: Beef Bourguignon on top of a cheese polenta with sauteed spinach and a delightful Mirepoix ("meer-PWAH"). Beef Bourguignon is a classic French stew of tender beef braised in red wine--hearty, flavorful, and filling, this French dish is perfect after a long day of skiing. Executive Chef Hess' flourishes transformed the traditional dish into a magically delicious medley of complementary flavors. The duck was cooked to perfection: Soft, warm, and tender on the inside with a hint of smokiness--balanced nicely by the maple glaze and the cider glace. The sweet potato hash was actually small, sweet potato "cubes" mostly hidden below the citrusy salad. When I finally forked the sweet potato cubes, they'd soaked up the cider duck glace, detonating a cluster bomb of flavors in my mouth. We paired the smokey duck and stewy Beef with a succulent bottle of Andrew Paso Robles Cabernet Sauvignon, whose rich cherry-cassis notes and silky tannins enhanced the sauces and spices of our entrees. Micheal's wine list reads like a Great Novel--long, engaging, occasionally intimidating. Here's where Heather re-enters our Micheal's meal story: In addition to letting us taste an alternative or two from already-open bottles, her familiarity with the menu made our decision much easier. Finally, because I just can't say no to Tiramisu, we were presented with a generous slice of sponge cake soaked in espresso (beans cured down the street), layered with whipped Moscarpone cheese, topped with cocoa powder. We cherished a couple bites and asked to take the remainder home (by the way, Tiramisu is part of a healthy breakfast). Yes, Michael's On The Hill is pricey--with a 23% percent tip, our meal was about $275--but every bite was worth it. Find out for yourself.

A really lovely upscale dining experience. I came here with my family and it was the perfect way to…read moreend the day. The restaurant is in a farmhouse and it feels like it, the interior is so warm and inviting with beautiful views of the Green Mountains. Everything is farm to table and seasonal, and you can tell each dish is made with real care. I do wish they had more vegetarian options, but it feels good supporting such a wholesome local business. If you're heading to Stowe or Waterbury this is right in between and a must stop. Easy parking and great service!​​​​​​​​​​​​​​​​

We did the factory tour asa family. Enjoyed the tour and learned the process of manufacturing of…read morethe ice cream. The tour as great and Tennessee, our tour guide, did a wonderful job on the tour. The graveyard was the kicker at the end of the 6 minute movie but seeing it in person was worth it. The factory store had a variety of items that I enjoyed where I could shop for family and of course myself. I ended up getting several souvenirs for the family and myself. I loved the shovel scooper for the individual ice cream! The factory was really clean and of course we understood the privacy of the tour and had respect for the workers. At the end of the tour we had a sampling of the mango ice cream, which was delicious! At the ice cream shop, located outside, I ended up getting a honey graham latte ice cream which actually tasted more like a coffee ice cream. Should have done the butter pecan or the mango which was refreshing . There was a place to sit down and enjoy the experience. Overall, this was a Great one time experience and we always wanted to try it as we have visited Hanover for several years.

It's definitely a "must do" if you're in Stowe only because there's not a whole lot to do to begin…read morewith, so you might as well! The $5 tour was cheap enough, and as others have said, it was short, but I didn't mind. You get some intro remarks, a 7-minute video in a theater room, an upstairs view of the ice cream making stages, and then some facts and mystery flavor tasting. That's it! When it's too long, you'll have reviewers who say it was too long. They tell you how long it is---if that time frame is too short, and you're told the time frame, maybe don't book! We had about 30 people on our tour. People weren't even listening to the guide, Zoe, and were just chitchatting. We got some samples to try before the tour and then toward the end they gave some samples of a mystery flavor that you eat with your mouth (no spoons). There's ample parking. There is a "Flavor Graveyard" across from the parking lot, but it was closed because of the massive snow mounds to plow. There is also a gift shop/store where you can buy overpriced hats, shirts, mugs, and other things. Cheap postcards I thought were free were actually $1.50 each. Oh, come on. Because of other planned stops in the area, we had to buy a cooler bag for $12 for the four pints of ice cream we purchased. The staff were all friendly, accommodating, and upbeat. Going during the winter months you'll definitely not experience huge crowds.

After a lengthy and frustrating experience, I feel it is important to share my honest review of…read morethis caterer. We hired Deven Bora of Early Bird Catering for our wedding weekend 10/10/25-10/12/25 to handle the rehearsal dinner, cocktail hour, dinner at the reception, dessert, and brunch the following morning. We paid for services that were not fully provided as contracted. He also arrived late for every event of the weekend. Our cocktail hour started at 5pm and he arrived at 4:50. He tried to get alcohol from the bar twice and brought his mom and sister to help him instead of the 8 staff members we paid for. Our other vendors (DJ, coordinator, venue owners, bartenders) were pulled from their duties to help him prepare and serve food. It was incredibly embarrassing and frustrating to have hired someone who knew in advance that they could not fulfill the contracted services and made a (less than) half hearted attempt anyway. He also had the audacity to email me following the weekend and ask us to consider a tip even though there were "a few delays" during the weekend. Planning a major event is stressful enough without having to worry about whether contracted services will be delivered. It has also tainted the memories of my wedding weekend which has made it difficult for me to enjoy my beautiful pictures, listen to the music we selected, write reviews for the vendors who did show up and do their jobs, send thank you notes, etc. It has made my wedding a painful memory that no amount of money can truly undo. Although it's a relief to finally have the matter resolved and the judgment ruled in our favor we would have much preferred for Deven / Early Bird Catering to honor its commitments.

EBC is incapable of performing catering for a Wedding Reception. For our September 2025 wedding,…read morethey failed to provide the following services which were included in the contract:  * EBC failed to provide one of the two entrees we contracted (it was sent to the WRONG VENUE!) * EBC served the wrong salad. * EBC did not provide table linens included in their contract. Our venue luckily had extras. * EBC did not set the table, wash dishes, or fill water glasses. They only sent a staff of 2-3 to take cater the reception of ~90 guests, and did not show up on time. ALL of these missing services were provided by our Wedding Planners, who thankfully were able to step in to minimize how late reception dinner was served. * EBC did not serve Dinner until 45-60 minutes later than contracted, and would've been even later if we did not have bespoke Wedding Planning staff available. * Most crucially, EBC specifically told us they could perform a celiac-friendly service. We told EBC of a wedding guest with severe celiac's who has previously had seizures from gluten exposure, asking if we should provide a separate GF meal for them. They guaranteed they could serve their gluten-free menu options without any cross contamination and would provide signage for GF safe items. At reception, they used the same tongs for the GF and non-GF rolls, and servers were not at all knowledgeable that the service was expected to be GF.  Our celiac wedding guests did not feel safe eating the meal after observing this and luckily our venue lodging was onsite so they could heat up a freezer meal instead.   The quality of the food served to our reception was decidedly lower than the food which was served to my wife and I during our tasting. Pasta sauce that was smooth and sweet with caramelized onions at the tasting was bland and chalky at reception. We specifically asked what their prep methods were for our steak protein, and were told they would be sous vide prepped offsite and seared onsite. They were not, and arrived to the venue with steaks already fully cooked hours previously (some of which barely cooked and quite rare). "Roasted potatoes" became plain steamed potatoes.  While EBC was punctual in the leadup to signing a contract, as soon as the contract was signed they nearly ghosted us. I on multiple occasions had to call and leave multiple messages when emails went unanswered for weeks at a time. We noticed the red flag and discussed terminated the contract, but ended up trusting. We should NOT have.    You cannot trust this company or Devon at their word. So please learn from our mistake and do not trust them with your catering needs, ESPECIALLY for an important event like your wedding.

Absolutely LOVE finding delicious vegetarian options at the Tunbridge World's Fair!…read moreThere were so many great fruit smoothie options it was hard to decide - I've never had the pleasure before, but I won't hesitate in the future. The truck person was friendly and awesome.

We had Sustainable Eats at our home for brunch after our daughters wedding in Stowe, Vermont. It…read morewas such a great experience from the moment they arrived until they left. The food was excellent and the latte selection was amazing. The owner and his wife were very professional and personable. I would highly recommend them for your next event and hope to use them again in the future. Thank you so much. Nici H.

Lauren is amazing. My wife and I had our wedding at Windekind Farm and we, along with all of our…read moreguests were blown away by everything she put out. Going into the wedding planning process, we heard two contradictory things. First, we were told that food is the one thing to splurge on. On the other hand, everyone uses wedding food as the example of gross, boring, overcooked banquet food. Well we didn't have a fortune to blow on our catering and having spent 3 years in San Francisco, food is an fundamental priority in our lives. Lauren was perfect. And here's why: 1) The food -- 5 stars. Lauren knows Asian food inside and out and it's all about the flavor. The food is beautifully presented, but her priority is the taste. We continue to rave about the food. Guests continue to rave about the food. 2) Lauren's professionalism -- 5 stars. Lauren was always focused and well organized. Nothing fell through the cracks. She also made sure to set us back on track if we began to get overly ambitious. She gave us a quote for the food and labor and hit it perfectly. 3) Lauren's commitment to locally sourced food -- 5 stars. Sourcing vegetables, fruits, and proteins locally is usually more expensive than the industrial option for obvious reasons, but it is a priority for Lauren to do her best within the budget she is given. 4) Working with our vision -- 5 stars. Throughout the planning process, Lauren was always innovating new ways to fit our crazy visions. When we wanted family style small plates, she made it happen. She had an idea to host a dumpling station...which was amazing and delicious!! Even though we hadn't thought of how the lanterns and candles would be lit, we turned around and her staff had lit them all. Lauren does all the right things for all the right reasons. She's smart, talented, adventurous and on the ball. There is too much good to share. The only way to fully understand how amazing she is to see for yourself. If you want to have food that people will talk about for the rest of your lives, hire Lauren.

Lauren recently catered our wedding for 100 guests and I can't imagine it could have been handled…read moreany better. From her amazing, locally sourced ingredients to her incredible staff to her calm, focused approach to dealing with inclement weather, she shined in every way possible. She was an absolute rock throughout, easy to talk to, knowledgeable about do's and don'ts on a wedding day, and flexible flexible, flexible! I wish I could give her and her great staff 10 stars! Oh, and the food is spectacular! This is one of those people who when you're around them, they exude such a sense of professional expertise that you can't help but feel at ease knowing that they will take care of their end, no problem. What a pro!!!