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.

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!

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!​​​​​​​​​​​​​​​​

No idea why anyone would give this a 1 star review. We had a lot of fun. For $6 a head you get a…read more30-45 minute tour of their first ice cream factory. That was cool, hearing about the history, wins and losses (some flavors just weren't destined for greatness). and the entire behind-the-scenes processes. At the end you get a sample, though it is small. And once outside again you can buy as much as you want at the store. But for $6 that's not bad at all; we learned quite a bit about ice cream itself, which was cool. Highly recommended, and very easy to find just off the main highway/Rt 100.

Before I wrote my own review, I had to go and read the 1 star reviews because I can't believe…read moresomeone could give this place only 1 star. I do see their point, it is a bit of a "tourist trap" as evidenced by their paid 30 min tour and silly flavor graveyard but I think if you're someone that has enjoyed Ben and Jerry's ice cream, the "trap" actually feels like more of a feel good/nostalgia thing. Tickets for the tour are purchased online in advance. You are warned multiple times that you might not see actual production but we were lucky enough to see them making some cherry garcia when we went. The factory is pretty small as their majority production is done elsewhere where people that give 1 star reviews don't get to go. The ice cream that we got to try on the tour was available at the window and that was kind of a bummer. I will admit that it would have made the $50 I spent on the tour a bit less painful if we had some secret flavor. Either way, it was neat to see how they do things in an almost wonka-like way. After the tour we all had some ice cream from the window. Once again, it was the same flavors you can buy in the store. People were friendly enough and overall we had a great time. The ice cream was amazing as always!

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

We hired this catering company for a wedding and paid approximately $10,000. Unfortunately, the…read moreexperience was an absolute disaster from start to finish. The bride personally went over the contract and all of the details with Devyn the week before the wedding, including staffing. Devyn specifically confirmed that he would have five additional staff members there to help execute the event. They were contracted to arrive around 2:00-2:30 PM. Instead, they arrived only minutes before the 3:30 PM ceremony. Despite the confirmation the week before, the contracted five additional staff members were nowhere to be found. Only Devyn, one staff member, and his mother arrived. Cocktail hour began around 4:15-4:30 PM, and the appetizers were not ready. They were not passed or served to guests as expected. Instead, the food was placed in aluminum trays with virtually no presentation or proper buffet setup. The appetizers ended up being served roughly an hour late. At one point, soap was spilled onto a white tablecloth on the food table, ruining it. Dinner service was also 20-30 minutes late. When the buffet finally opened, food came out slowly and repeatedly ran out while guests were standing in line waiting. Eventually, they ran out of protein entirely, leaving two tables without any. The delays were so significant that the late-night snacks we had ordered from another catering company arrived while the final three tables were still being served dinner. This was supposed to be a wedding reception, not guests waiting around for hours to be fed. There was also an extremely uncomfortable situation where the caterer's mother was taking food off guests' plates because she said guests were only supposed to have one protein. This could have easily been avoided if the five additional staff members that Devyn had confirmed were actually there to serve the guests. For approximately $10,000, we expected professional catering service: proper chafing dishes, serving utensils, presentation, adequate staffing, and a smooth service for the wedding guests. What we received was nowhere close to that standard and was, frankly, one of the worst buffet setups I have ever seen. There were also serious issues with the property. The contract specifically stated that there was no kitchen access. Because they arrived so late, I personally showed them where they could set up. After the ceremony, I discovered that they had entered and used the kitchen of the Airbnb property despite the agreement. This particular house has septic issues and the kitchen was not supposed to be used. They used virtually every pot and pan, left oil throughout the kitchen and on surfaces, and left the kitchen in a destructive and extremely dirty condition. After dinner, I went to ask why they had run out of food. While doing so, I discovered additional supplies in the freezer, including multiple packs of beans, additional meat, bread, and other supplies that could have been used. This made the situation even more frustrating given that guests had already gone without food. The situation ultimately became even more unacceptable when the mother of the bride gave Devyn a $40 tip. Devyn and his mother became extremely confrontational, yelling at members of the wedding party and calling people "assholes." His mother became physically confrontational and was getting directly in people's faces while screaming. We repeatedly asked them to pack up and leave the property, and they ultimately left the property in a mess. If you are considering this company for a wedding or large event, please do your research and take the existing reviews seriously. We wish we had. My strongest recommendation is to make sure you understand every detail of your contract, verify exactly what staffing and service are included, and do not make final payment until you have received the service you were promised. For a $10,000 wedding catering bill, we expected a professional catering company and professional service. That is absolutely not what we received.

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.

Stopped here on our way to Stowe for lunch and it was so cute! Food was good and prepared quickly…read more Cider float was DELICIOUS! Apparently they have karaoke during the week and wish we were local to be here when it happens. Highly recommend!

Disappointing. I've been wanting to try this place all summer and when I show up, they've either…read morechanged their hours or aren't ready and don't have help. The Michigan dog was terrible and the fries were way oversalted. They also charged 3% for a debit card usage which should be considered a cash payment.