Named after a radio show that ran from the 1930's through the mid 50's, Let's Pretend opened in 1985. It quickly became well known for it's playful event designs and decor. Daniel Samson and Liane Mendez took over ownership in 2004. With their culinary backgrounds, they aspired to bring the food and service to the forefront along with the event design. They continue to be an integral part of the day to day business. From the daily kitchen prep, emails and phone calls, and being onsite for your event. They offer their knowledge and experience to make your event special. Their focus on quality food, attention to details and love of catering has kept Let's Pretend one of the top rated caterers in Vermont.
The little state of Vermont is so much more than beautiful landscapes. We are fortunate to have the support of so many incredible farmers and food producers to make the farm to table experience possible for our clients.
A few of our regular suppliers include: Shelburne Farms, Pomykala Farms, Savage Gardens, Digger's Mirth, King Arthur Flour, Cabot Creamery, Green Mountain Creamery, Misty Knoll Farms, Boyden Farms, Funj Shrooming, VT Apiaries and Sandy Bottom Farms.
It is a pleasure using their beautiful items and supporting their farms in our creations.
The hospitality industry is known for producing excessive amounts of waste. To remain a top rated caterer, the LP team is constantly evaluating their systems and products to help reduce waste.
Let's Pretend Catering has been offering the farm to table experience years before it was a movement. We source local and regional ingredients and use only seafood that is sourced from sustainable practices. Our disposable products are recyclable or compostable and food waste is composted. We arrange carpools to get our teams to and from long distance events and we love the challenge of helping clients create a zero waste event.
We never imagined a time without social gatherings until the Spring of 2020.
Since then we have instituted new procedures and protocols that follow the current state and national guidelines. A successful event now has to ensure the safety of our team and your guests. We will continue to monitor these guidelines and will institute additional procedures as needed in order to have safe events during this time. With everyone's cooperation and precautions, we can celebrate safely.
It is important that you feel good about the company you hire for your event. We are always grateful to be one of the top rated caterers in our region. We do very little advertising and depend heavily on word of mouth referrals. Here are a few ways to check out our catering services...
• Check out our customer reviews on
• Ask a vendor
Many vendors see our teams in action over and over and can share their experiences of working alongside us at events
• Preferred Vendors
We will not pay to be listed as a preferred vendor at a venue but are on many lists because of the job that we do
Interested in joining the LP team?
Applicants should submit a resume and cover letter via email
Hiring for service positions begins in April for summer events and often continues through the summer for fall events.