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 the Snail of Approval Award of Excellence in 2013.
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.”