Sugarsnap Catering — Whether serving cocktail-hour Caprese skewers with summer-sweet cherry tomatoes and fragrant basil leaves or wedding feast-worthy housemade agnolotti pasta stuffed with butternut squash, Sugarsnap Catering is known for menus starring seasonal, Vermont-grown ingredients. Some of the vegetables and herbs are even cultivated at the caterer's own microfarm in the Burlington Intervale.
True to form, this year cofounder Abbey Duke passed the baton of her South Burlington company to a fresh pair of homegrown owners.
Longtime employees Samantha and Mike Kilhullen came to work for Duke in 2017 as interns from the now-closed New England Culinary Institute; they stayed to learn and flourish under her supportive wing. The couple appreciate and understand the attention to detail and calm, can-do attitude required to juggle a calendar of 400 annual events, from office lunches to full-service parties, including almost five dozen weddings.
"It feels good to be a part of everyone's celebrations," Samantha said.
Other Finalists
- Bevo Catering
- Cloud 9 Caterers
- Harmony’s Kitchen
- The Hindquarter