I wish I could give zero stars. I reviewed prior to my wedding- the wedding cake was a disaster…read more She tried to blame it on other things at first, but actually refunded the entire amount (almost $700 for 30 people) so that tells you something. Taste wise, chef Perrin is good- the decorating was horrifying and I was SO EMBARRASSED because I made the cake a focal point of the reception. If you want a plain wedding cake- and I mean PLAIN- do NOT believe her when she says she can create "anything" - I asked for 2 tiny bumble bees and she made these huge balls- they looked like locusts made by a child. The cake looked NOTHING like the inspiration photo, the "peach" color looked dirty/muddy. It collapsed before the reception even started- and the gorgeous swing I paid extra for..... they had to put a table under it, to make the cake look less lopsided. So it was on a swing...sitting on a table- it was ridiculous -and she completely ignored what we spoke about, regarding flowers on top. Look closely at her photos and if you like the way those look- fine- but don't expect anything outside the box or I think you could be very sorry. To be fair- the flavors are good At some point I'll post the 1 nice photo I have so you can see my vision vs. what I got.

This review is for wedding cakes only... I noticed some killer looking bakery products when we came…read morefor our tasting, but made myself practice some restraint given that we were about to sample a bunch of cake.... Anyway, yes, we had our wedding cake done here and it was pretty good. We didn't really have many (ANY?) other local options, so they kind of have a corner on the Mad River Valley market.... There's a fairly wide variety of flavors and frostings, and you can choose as many different layers of cake as you want, so the flexibility is nice. I would say not to expect anything terribly fancy or the most beautiful intricate cake though. I gave Perrin a picture of what I wanted the cake to look like; it didn't really come out the same, and it was also slanted when it arrived at the wedding venue. The cake itself- we had 3 different flavors- was pretty fresh and moist, so that's good. Our main cake was spice cake with maple carmalized apples as filling- a good fall flavor. I don't really like buttercream frosting, but it was the only other non-chocolate choice other than fondont. I think the best was our groom's cake, which had chocolate fudge icing. Overall, I'd try out places in Burlington and elsewhere and see what you get there....the pricing here really wasn't cheap and the cake was only ok to fairly good. You also have to pay a $50 tasting fee, which is waived only if you end up using them. BUT, you do get to take home your samples.

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.

Black Cap Coffee is a true local gem. Each location has its own distinct vibe, but they're all…read morewarm, cozy, and thoughtfully done. The coffee is consistently excellent (standout espresso and matcha), and they have some of the best gluten-free lunch options around. You can really feel the care behind the details--a European coffee sensibility blended beautifully with Vermont charm.- Black Cap is the kind of place that makes a community better. Grateful to have it here.

The funky coffee shop is located in the train station. Excellent coffee and pastries. Plus great…read morebreakfast sandwiches and burritos. Their lunch sandwiches are excellent too. The service was excellent.

Food: I got the breakfast sandwich with bacon and red onions, a maple scone, and maple latte. The…read morebreakfast sandwich was unique but one of the best I've had around. More akin to a breakfast panini, the gooey fluffy egg and cheese, crunchy bacon, and bright onions were perfectly supported by two slices of crunchy, crusty toasted sourdough. Such great flavor! The iced maple latte was a bit on the sweet side but still very much enjoyed it. TBD on the scone, but judging by how busy it was, it is gonna be great! Service: Friendly group passionate about what they do! Ambiance: Small town, comfortable bakery where I assume all the netizens gather.

I've been a huge fan of Red Hen for years. If I could live on their baguettes alone, I would. I…read morehadn't been to the cafe in several years, but found myself close today so I stopped in for a to-go sandwich. It's always been busy when I've gone, but wait times aren't very long and the staff is pleasant. Needless to say, I got home and inhaled my turkey on a baguette. The only thing I think is a little bit of a bummer is the lack of more "traditional" topping options. I like my sandwiches with lettuce, tomato, and onion. The cafe does not offer tomatoes and only has pickled onions. Would be nice to have a little more choice when building your own sandwich. That said, I'm still a big fan and would get food from there again in a heartbeat.

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 had the immense pleasure of having will cater our (would-be) wedding dinner for my fiancée and…read moreI, and we were blown away by not only the food, but the professional and courteous way he handled the entire afternoon/evening. He had asked for some of our favorite dishes and foods, and using just a few examples he was able to design a creative and diverse menu that had us practically licking the plates by the end. It was so wonderful to be able to relax with our families instead of having to stress about not only cooking a full meal for 8 people, but planning the menu itself. Both of our families being cheese lovers, he started us out with a beautiful, locally-sourced arrangement of cheeses complete with herbed butter and artisan bread and crackers, along with dozens of fresh oysters. Some of our favorite dishes consisted of the brown butter lobster buns with old bay aioli and lemon (Will also made a vegetarian version of this with cherry tomatoes for one of our family members); hanger steak with chimichurri, peppers, and onions; and a Parisienne gnocchi with freshly foraged mushrooms, baby kale, and dijon crème fraîche. Everything was perfectly cooked and each dish had such a unique flavor profile so that the entire meal truly felt like one exciting journey. We especially loved the carrot cake with cardamom cream cheese for dessert, which had us going back for third helpings. I cannot emphasize enough how wonderful of a time we all had, and we would just like to thank Will again for such a magical evening. He is not only incredibly professional and accommodating, but very easy going and a pleasure to be around for your special event.

Per Ike C We had the immense pleasure of having will cater…read moreour (would-be) wedding dinner for my fiancée and I, and we were blown away by not only the food, but the professional and courteous way he handled the entire afternoon/evening. He had asked for some of our favorite dishes and foods, and using just a few examples he was able to design a creative and diverse menu that had us practically licking the plates by the end. It was so wonderful to be able to relax with our families instead of having to stress about not only cooking a full meal for 8 people, but planning the menu itself. Both of our families being cheese lovers, he started us out with a beautiful, locally-sourced arrangement of cheeses complete with herbed butter and artisan bread and crackers, along with dozens of fresh oysters. Some of our favorite dishes consisted of the brown butter lobster buns with old bay aioli and lemon (Will also made a vegetarian version of this with cherry tomatoes for one of our family members); hanger steak with chimichurri, peppers, and onions; and a Parisienne gnocchi with freshly foraged mushrooms, baby kale, and dijon crème fraîche. Everything was perfectly cooked and each dish had such a unique flavor profile so that the entire meal truly felt like one exciting journey. We especially loved the carrot cake with cardamom cream cheese for dessert, which had us going back for third helpings. I cannot emphasize enough how wonderful of a time we all had, and we would just like to thank Will again for such a magical evening. He is not only incredibly professional and accommodating, but very easy going and a pleasure to be around for your special event.

This was a delightful little stop to pick up a dinner picnic for our hotel that evening. This cozy…read morelittle grocery features a variety of locally sourced ingredients, prepared foods and widely sourced goods (aka from outside of VT). We ended up gathering a Turkey wrap, broccoli cashew salad, and tomatoes for our dinner. They also sold a variety of soups and salads, kombuchas, fresh cut flowers, oats for breakfast and more. The broccoli cashew salad was fresh and delicious. I was a little bummed that the Turkey was but fresh cut and appeared to have preservatives/lunch meat texture. The staff we encountered were friendly and it was a great visit overall.

What can I say everything is fresh and clean, the egg sandwich…read moreAre stuffed and pre made sandwiches are delicious The store has everything for a gluten to vegan person. The service is spot on everyone is super friendly Ambiance Fresh or cooked food veggies are fresh and beautiful A must stop off the highway

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