Current Vermont Snail of Approval Awardees
Dedalus is defining a new wine culture. One that prioritizes hand-made, sustainably farmed, evocative wine and celebrates the simple, sustaining pleasures of the table. In our Wine Bar, that philosophy shows up on every single plate. Whether it’s spring peas from a neighboring farm or cured meats from pasture-raised pigs, Chef Brian Popov highlights locally sourced ingredients at every turn. Sure, it’s because we’re obsessed with quality — nothing hits quite as hard as a heirloom tomato in August from a farm down the street — but there’s more to it. Wine and food were made for each other, and when we give as much attention to our ingredients as we do our wines, we create unforgettable experiences at the table. Since 2023
Stefano, Chris, and Wilson make a pizza that takes you directly to Italy at the first bite.
Everything is made with quality ingredients that support local businesses, from the cheese that they use to the drinks that they offer at the bar or at the table.
Sit near the beautiful mosaic brick oven to enjoy the work they do to transform raw ingredients into your amazing dish.
Since 2022
Bramble Restaurant is born from two small town kids’ dream of creating a welcoming & unique dining experience in our home state of Vermont.
“Our goal is to provide a canvas for local farmers, butchers, and artisans to showcase
their products, while offering a level of personal service and true hospitality that
shines beyond expectations. We want to be a part of the neighborhood, we want to
be a part of the community, we want to be where you come to unwind or celebrate.”
-Shawn + Colleen
Bramble lets the season drive the menu, the farmers determine our flavors, and the
craftsmanship of everyone involved is front and center. A great butcher isn’t born, their skills
are honed. The family that raises our pigs are not forgotten; they are honored. The cooks that
prepare our foods, are constantly honing their craft, learning, practicing, working. We give as
much respect to the ingredients as we do to the people that provide them. We hope that it
comes through on the plate for every person that decides to join us.
Since 2023
Enjoy Italian tradition and the bounty of Vermont at your own table for a true farm-to-table experience! Trenchers Farmhouse is the Gastronomia of Vermont, creating artisan farm to table pastas and sauces that highlight the seasonal delights of their farm. Their regenerative farm system focuses on Heirloom Italian varietal and they grow nutrient rich vegetables and pasture raised eggs and animals. Jennifer and Giacomo strive to nurture the land with regenerative, sustainable, soil first practices and respectfully raise their animals. In the kitchen they create pastas and sauces with locally grown wheat and with the products of their farm. Since 2021
At the Red Hen Baking Co. we are guided by a belief that pure, uncomplicated ingredients and the hands of skilled artisans are the building blocks for great food.
Our Mission:
To produce premium quality breads and pastries with traditional methods and carefully selected high quality ingredients. To do this while striving to minimize our impact on the environment, to support the growers and producers of our ingredients, and to provide the finest baked goods and service to our customers.
We achieve this by:
1. Marketing our baked goods within 100 miles of the bakery and providing daily delivery to stores and restaurants within that area.
2. Operating a café that is an outlet for our baked goods and other culinary creations, provides a range of high quality food and beverages for take-home sale, and functions as a community space for meetings, art and music shows, and other special events.
3. Honoring the employees that are at the core of everything we do and fostering a work environment of mutual respect and open communication.
4. Profiting from this work and using that resource to contribute to the betterment of our employees and the community.
Since 2023
Parish Hill Creamery is a family endeavor focused on the preservation of traditional cheesemaking culture, collaborative farming and contributing to the overall health of our communities.
Rachel and Peter make, educate and advocate for natural cheese that appreciates, learns from, and builds on the traditional modes and methods. Natural cheese recognizes that all milk is not equal. There is a choice at every stage. From breed and feed, range and bedding, handling, pumping, filtering, hauling and storage — every choice changes the result.
Parish Hill Creamery makes intentional choices and unique cheese in the village of Westminster West, Vermont.
Since 2020
All Souls makes serious corn tortillas.
As they say, "a true tortilla is nothing more than whole corn steeped in water with lime, stone ground, and cooked over fire."
All Souls uses locally-grown organic heirloom corn and the traditional process of stone-grinding nixtamal into fresh masa for the best-tasting most nutritious tortillas. They source heirloom corn (Wapsie Valley) from Aurora Farm in Charlotte, VT as well as Lakeview Organic Grain in Penn Yan, NY.
From their tortilla press and oven to their millstones, most everything in their shop is purpose built by hand.
They craft corn tortillas and flour tortillas in separate locations in the Old North End of Burlington. Since 2018
Chef Doug Paine garners his second Snail of Approval Award and we couldn't be more proud of his Slow Food commitment! Bleu is an inspiration here in Vermont, where some may have their doubts on how a seafood restaurant could responsibly source their ingredients in our landlocked state of Vermont, but Doug has taken his role of artisan chef to a new level, through forming strong relationships with his producers, and bringing the focus of Bleu’s menu to the Northeast sea shed as a whole. His strong commitment to the restaurant’s sourcing is displayed both in his personal relationships with his producers, as well as in the continually changing menu, based on seasonal availability. In addition to the focus on quality of ingredients, there is a passionate community engagement, both within the restaurant’s walls and beyond. The staff at Bleu are motivated to grow their careers through extensive training, open communication and encouraging creativity in the kitchen to craft their own specials. Moreover, Chef Doug will frequent fishing trips with his producers; engage the younger population through hosting Junior Iron Chef events; and he also helps to represent Vermont at Slow Fish, an international biennial Slow Food conference promoting sustainable fishing practices worldwide. Thank you for all you do for Slow Food, Chef Doug Paine and the crew at Bleu! Since 2018
Misery Loves Company has had a swift and illustrious career, with several food enthusiasts claiming it as their favorite food joint around, and they are not alone. Chef Aaron Josinsky and crew have such an attention to detail and interesting repertoire that going to their restaurant is always a taste adventure. We are so proud to welcome them into the family of Good, Clean & Fair restaurants with their Snail of Approval award. Since 2014
Eden Orchards and Eden Ice Cider began on a trip to Montreal in 2006 when Eleanor & Albert Leger first tasted ice cider and wondered why nobody was making it on our side of the border. They had dreamed for years of working together on a farm in the Northeast Kingdom; it was a dream that had vague outlines including an apple orchard, cider and fermentation of some sort. In April 2007, they bought an abandoned dairy farm in West Charleston, Vermont, and got to work. Since then they have planted over 1,000 apple trees, created 5 vintages of Eden Vermont Ice Ciders, and have introduced a new line of Orleans Aperitif Ciders. Their goals to create healthy soils and trees in their own orchard, to support Vermont apple orchard partners who do the same, to minimize their carbon footprint, to contribute to the economic and environmental health of their employees and Northeast Kingdom community, and most of all to make world-class unique ciders that truly reflect our Vermont terroir are all the reasons why it was a perfect fit to add Eden Ice Ciders to the Snail of Approval list of Awardees! They were also most recently delegates to Slow Food’s Conference of World Food Communities – Terra Madre in Turin, Italy, where they showcased ciders of the Northeast to over 200,000 attendees! Since 2014
Known for its strong, unique flavor that’s been used in spirits and foods for centuries, the juniper berry is the perfect inspiration for Juniper Bar, their ingredient-driven cocktail bar, specializing in mixology and Vermont distilled spirits and brews. Their evening menu is a celebration of individual and community effort, of small local producers growing and raising food, brewing beer, distilling spirits, and making wine. Farms, breweries, bakeries, distilleries, and gardens are not only scattered across our rural state, they’re also right here within Burlington’s city limits. Chef Doug Paine is passionate about serving the most local, seasonal food possible, and is one of the most good, clean & fair options where you can possibly eat in Burlington! Since 2014
Past Awardees
Heike grew up in Germany, and fell in love with hearty whole grain breads, seeking out the best loaves from artisan bakers in her area, eventually apprenticing at Biodynamic bakeries in Berlin. Today, she is that baker discriminating eaters seek out! Heike bakes all of her traditional German loaves by hand using her own levain made from freshly milled organic whole wheat, rye and spelt flours. The loaves are slow fermented, baked in her wood-fired oven in her farmhouse in Fairfax, and delivered twice weekly, with her pastries being delivered only one day a week. Heike’s devotion to flour, salt, water and yeast are second only to the passion you can taste in her incredible loaves made in the good, clean & fair tradition of Slow Food. Heike holds many classes a year sharing her technique with eager students. We are so proud to have her be a part of the Snail of Approval family! Since 2014
Since 1983 chef–owner Doug Mack has offered farm to table menus emphasizing all local products at Mary’s. Much of the acclaimed restaurant’s produce is sourced on-site from the Inn’s greenhouse and farm. According to Mack, “Farm–fresh food from our own on-site farm as well as other small, local farms is the framework upon which our culinary magic is built. You can follow the seasons of our gardens by the ingredients on our menu. We are delighted to receive the Snail of Approval from Slow Food Vermont, because at Mary’s we have always believed in the concepts of good, clean, and fair.”
Awarded 2013, closed October 2021
When owners Eric Warnstedt and Will McNeil opened Hen of the Wood in Burlington in 2013, we knew it would be something special, since their flagship location in Waterbury was our first Snail of Approval awardee. Chef Jordan Ware’s relationships with everyone at all levels of the restaurant staff, producers, purveyors – everyone – is palpable. All who are connected to Hen of the Wood – Burlington feel that they are part of a tight-knit tribe. This attention to detail extends to the food, the beverages, the service, the decor, the charcuterie, the paper goods, the cleaning supplies – absolutely everything. It’s this kind of consideration and care that we like to highlight in our awardees – they truly understand that good, clean and fair should extend to all realms of their business. We are extremely proud to have Hen of the Wood-Burlington join the family of Snail of Approval awardees! Awarded in 2017
The Williamsville Eatery is a place to gather and relax with friends and neighbors around quality regional food and drinks, in a beautiful former general store, rich with history.
They are surrounded by small-scale farms, and this unique position inspires them to support these local producers by using as much of their produce, meats, grains and beverages as possible.
The unique setting of the general store lends itself to a feeling of natural conviviality, gathering, and celebration. We are proud to add Williamsville Eatery to our roster of excellent Slow Food establishments! Awarded 2015, closed October 2020
Chef/Owner Eric Warnstedt has long been praised as one of Vermont’s most celebrated chefs, heading up one of the region’s most honest farm-to-table restaurants. Hen of the Wood Restaurant in Waitsfield, Vermont was the first restaurant to receive the Snail of Approval from Slow Food Vermont. Eric Warnstedt and William McNeil opened Hen of the Wood in 2005. Their goal was to provide a true Vermont dining experience and showcase the region’s foods. Receiving high scores on our site visit in all the categories of Good, Clean & Fair, it was no surprise to Slow Food Vermont members that Hen of the Wood garnered our first Snail of Approval Award of Excellence in 2013.
KISMET means fate, or good karma. This is the heart of owner Crystal Madiera’s philosophy, and is in the food that she hopes will nurture and inspire a whole community. KISMET is a farm to table restaurant, chef owned and operated since 2006. The menus are created with whole foods and we are proud to accommodate special diets including vegan, paleo, and gluten free. We are so proud to add Kismet to our roster of excellent Slow Food restaurants! Awarded in 2015, Closed July 2023
We have long known that Lara & Steve Atkins were Slow Food champions, but hadn’t had the pleasure of putting that notion to the test until our site visit this year for Snail of Approval. From the second you walk in the door to a warm welcome, you know you are about to participate in something very special. The very feel of the historic Governor Chittenden residence that houses The Kitchen Table Bistro is one that is inviting you to sit not just at any table, but at the table of someone who has prepared a very special meal just for you. It is at once homey, intimate, elegant and there’s a feel of camaraderie from the shared experience among all who dine side-by-side in the small rooms that create the dining area. The ingredients used are sourced locally from farmers and purveyors, most of whom the Atkins’ have long-standing relationships that evolve into friendships over time. To say that they “know their food and their farmer” is a way of life for the Atkins’, not just a trend. We are so proud to welcome our most recent additions to the Snail of Approval family – good, clean & fair dining at The Kitchen Table Bistro is a Slow Food member’s dream!
Awarded in 2017, Closed November 2021