Suzy Silvestre, owner and chef for Chive Kitchen in Farmington, described her journey from a vegan restaurant to a large-scale, off-premises caterer that specializes in vegan and gluten-free food but offers a wide range of dishes. Silverstre and her pastry chef, Sarah, cater weddings, corporate events and more, and offer specialties like vegan lasagna, meatball sliders, mushroom gnocchi, bake-at-home cinnamon rolls  and more. Order online to pick up in Chive’s downtown Farmington location, or contact Chive for full-service event planning and catering.

Kevin Sell, one of six sibling co-owners of Barb’s Pasties & Pizza in Clawson, described how his parents’ legacy came about. The carryout restaurant offers Upper Peninsula-style pasties:  original beef, ground chicken and veggie. Over the years, Barb’s added pizza, stuffed cabbage, stuffed pepper, salads and desserts, all homemade with Barb’s recipes. Now celebrating 40 years in business, the eatery also enjoys giving back to the community and beyond through charities like Barb’s scholarship fund for catering students in Kenya. Order online or call; you can get pasties hot, cold or frozen for your convenience.

Jason Smith has owned Silver Dairy, an ice cream stand in Farmington, for 15 years. Last year, he found a way to keep it open year-round. Stop in for sundaes, flurries, ice cream nachos, cones and the company’s nondairy specialty, Dole Whip. Watch social media for upcoming 12 days of Christmas buy one, get one free specials. Stop by on Moolinda Mondays (Moolinda is the large ceramic cow in front of the shop), when Silver Dairy donates a portion of proceeds to local charities. Jason is proud to announce that Silver Dairy has contributed $20,500 so far through Moolinda Mondays.