Paprika catered our wedding and did an incredible job curating a beautiful, diverse menu of food…read moreand drink for us and our guests. They cattered my sisters a few years prior and there wasnt a second option for us when it came time to decide who we wanted to have for ours. The steak and focaccia app, and the gnocchi were two of the of the stand out hits amongst everyone. However all of the dishes and flavors were a hit They worked with us on multiple options to fit everyones needs. They gave us a clear idea of what to expect and executed above and beyond. Would highly recommend!

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.

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!​​​​​​​​​​​​​​​​

Hard not to like a stop in Ben & Jerrys. we planned our trip…read moreto stay in Vermont for a week, and a seminal part of the trip would be a visit to the B&J grounds. we made it by the 5th day. We didn't get tour tickets ahead of time but as luck would have it, we got the last 2 tickets to the next tour when we stopped into the ticket booth. The tour was fine, nothing to brag about or really even recommend, but we did see the original factory floor in full operation. The grounds were interesting. If you want a good hack, drive to the back secondary parking area and you can take a 15 second walk to the ice cream "graveyard"(instead of a 5 minute walk from the main area uphill). We took some other fun pics on the grounds. Depending on how much you like crazy kids its fun. I thought there was maybe 100 too many kids but that's my issue, they were having a great fieldtrip. You gotta go, and ya gotta get a cone, cause its a very Vermont spot to hit, and enjoy.

This was a fun stop. Ben & Jerry's is my fiancée's favorite ice cream, and when we planned a trip…read moreto Vermont this was immediately on the list "to do". When we got there we were lucky to get the last two spots for the next tour. While we waited, we were able to walk around, take some pics, and try some ice cream. They have different flavors for sale and you are able to enjoy them anywhere in the place, including the tour. It is obviously touristy, but is a fun experience, and don't forget to visit the flavor graveyard, some interesting flavors there.

EXCELLENT! The owner Devon is more than invested into this…read morecompany and YOUR service being 100%. He is focused on your experience, professionalism, and cleanliness all across the board . You will not be disappointed

If 5 NEGATIVE stars were possible, I would give them. Thank God for Andy, the innkeeper of The…read moreWindsor Mansion, DJ Nick and Sharon, our wedding coordinator. The bride and groom selected EBC almost two years in advance of their wedding date. They were thrilled with the tasting and the opportunity to help a young couple starting out in business. Given the horrific experience we had this past Saturday I can only assume the half of the couple responsible for early positive reviews flew the coop- and took responsibility, attention to detail and professionalism with her. EBC showed up well over an hour late with cold food. Guests were hungry. EBC did not bring the contracted silverware, plates or two of the side dishes. Andy, the innkeeper had to scramble to find forks and paper plates for guests to eat with. DJ Nick had to rearrange timing of the speeches to fill in the dead time and distract hungry guests. He felt so bad for what happened to us he stayed late so guests could get the "dancing time" that was stolen by delayed food service. EBC blamed their late arrival time and other failures on miscommunication and Devon having a "bad night" with a "Bridezilla" the prior evening. The very delayed cocktail "charcuterie board" had all the elegance of a greasy Walmart cold cut platter and not enough food was provided. Sharon had to assemble a salad to get something to still hungry guests. The venue does not allow kitchen access. This was clearly communicated to EBC during the contract phase. The bride and groom were assured no kitchen at the venue was no problem- the food would be made in advance, kept warm in commercial hot boxes and arrive ready to serve. EBC arrived at the venue not only very late but with cold food . Once again Andy came to the rescue. He graciously allowed EBC to use the oven in his kitchen. The food, once served was average at best; the only tasty dish was the pork. Devon's mother approached me, the MOB, during the reception while they were packing up to leave. I thought she was going to apologize. She asked for a tip. I was stunned. I did not want to make a scene in front of guests. I calmly explained that a gratuity was built into the contract- which it was and the contract was paid in full- which it was. She became aggressive and argued that the contract did not include a tip and it was customary and expected. They did not get another "tip". EBC was provided with all relevant contact information well in advance of the wedding: the venue, the DJ, the bar service and coordinator. The groom followed up prior to paying the balance and confirmed details. EBC never contacted the venue, the bar service or DJ. They responded once to multiple communication attempts by Sharon- after the balance was paid- with a text from Devon confirming EBC's arrival time. If you have a contract with EBC for an upcoming wedding or event- I am sorry. Do not pay the balance in advance of service. I would also have a very robust back-up plan.

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!!!