KISMET

2012

2012-01-13T14:04:00.005-05:00

I finally feel like the new year has begun to settle in- There's been something different in the air- a sort of relief all around.
Though it is winter, and most everywhere there is snow and ice, our purveyors have managed to continue to bring us small deliveries of their squandered harvest- just this week we have seen root vegetables from allen lapage, dog river farm, and pete's greens, as well as eggs, chickens, kale, potatoes, onions, garlic, sprouts, pork & local beans from around the state! Squash, tomatoes, leeks & fish from maine too!
The farmers seem hopeful lately, and have begun to talk about the new year with a renewed voice of inspiration. It is true that last year was hard for much of vermont, as well as agriculture & and economies around the globe- but in challenge, there is opportunity for education and evolution.
It is important, now more than ever, to support our local sustainable farmers and their endeavors to recover vermont's agricultural land. This is not a simple task, however. It is true that buying local & organic foods, if you have time to source them, can be considerably more expensive than purchasing corporate subsidized foods. I understand and appreciate that more than most- not only do i attempt this on a personal level, but at a business level as well. In the last 6 years, we have seen some of our local vendors grow and expand, while others have gone out of business or have discontinued wholesale sales. Meanwhile, wholesale prices have come to nearly match retail shelf prices!! YIKES!

In the next few weeks you may notice that some of our prices have gone up a bit- bummer, i know- but there are so many things to celebrate too!

check out our facebook page for the weekend passwords that get you awesome deals

and dont forget:
THURSDAY NIGHTS: BURGER NIGHT $10 BURGER!!
FRIDAY NIGHT: $5 PINTS OF BEER, $15 FISH & CHIPS (YES YOU CAN GET TAKE OUT!)
SATURDAY: EARLY BIRD SPECIAL $8 BREAKFAST INCLUDING COFFEE!), $5 MIMOSAS ALL DAY, DINNER: $2 OYSTERS,
SUNDAY: $6.50 ORGANIC BLOODY MARY'S!

2011-12-15T23:36:00.003-05:00

$10 burgers from 5-6 on new years eve! $5 prosecco all night!

it is midway through december, and though it feels a bit more like october or march, at kismet, we are gearing up for a big celebration! As many of you know, 2011 was a rather difficult year for us & most of vermont- perhaps the most difficult year kismet has seen since we began years ago.
please join us for an evening of celebration! 2011 is over! & a NEW YEAR will unfold before us! please join us in our 1 year anniversary at our new location, and entering our 6th year in business!
we will have dinner service as usual until 9 pm, followed by a brief intermission from 9 till 10- re opening at 10 pm with music, guest celebrity bartender, and a 1 dollar oyster bar & free passed vegetarian apps!

YES! we will be open for new years day brunch!!

re-open AGAIN for business

2011-09-07T12:04:00.006-04:00

As many of you know, recent flooding has brought depths of destruction & loss throughout vermont. Roads, bridges, homes, farms and businesses were flooded, severely damaged, and in some cases, washed away completely & there is still much work to be done to repair our communities... 
At kismet, we also flooded- AGAIN-. Though we were more prepared than we were for flooding in May, we still lost valuable and essential equipment, inventory, and the ability to operate the business as usual. We are so thankful to the staff and friends of kismet who rallied AGAIN and came to help quickly- unfortunately, however, this event has had deep effects on kismet, the farmers we work with, and the space we need to work in.
In light of these events,
kismet is now open on an abbreviated schedule, until next spring.
In the meantime, we will be redesigning our kitchen and dining room to accommodate our storage needs & replace essential equipment, so that come spring, we'll be strong and ready for a new year.

  thank you for your continued support   xxoo

 

our fall and winter hours are:

dinner wednesday through saturday 5-9:30
saturday brunch 8-2
sunday brunch 9-2

menus:

HIMITSU SECRET SUSHI IS EVERY WEDNESDAY 9-5

sushi secrets

2011-08-16T16:42:00.001-04:00

this week!

2011-08-04T17:52:00.003-04:00

this wednesday-- sushi night with nate k..

2011-07-29T10:11:00.002-04:00

i am so excited to announce our very first himitsu sushi dinner! provided by the very capable nathan kulchak, fresh from the virgin islands where he owned and ran the happy fish sushi company. His award winning sushi will be a delight and pleasure for montpelier as well. our first dinner will feature four main courses (and little treats as well), served in a communal seating arrangement.

join me in welcoming nate to montpelier, and make your reservation today!

xxoo

this wednesday-- sushi night with nate k..

2011-07-29T10:11:00.001-04:00

join me in welcoming nate to montpelier, and make your reservation today!

xxoo

this wednesday-- sushi night with nate k..

2011-07-28T23:57:00.001-04:00

join me in welcoming nate to montpelier, and make your reservation today!

xxoo

this wednesday! DOS MAS RETURNS!

2011-07-26T16:22:00.002-04:00

last year, every tuesday night kismet hosted a little taco party called DOS MAS lead and hosted by our sweet alexis. since last year, alexis has gone off to college, has her own radio show, and now voices the female vocals of her first band Champagne Dynasty. it's been a big year for all of us- kismet too has grown and expanded in many ways. this week- for the first time in nearly a year, I will have alexis back in the kitchen! and tomorrow night, as part of our community kitchen series, dos mas will return for one night only!

fish tacos, ceviche, pork chorizo, vegetarian treats, killer nachos and cheap tequila and beer all night!
xxoo

tonight!

2011-07-20T09:35:00.002-04:00

kismet community kitchen starts at 5pm!
food will be provided by the gals from tulsi tea room, and the entertainments is: comedy night!

kismet community kitchen

2011-07-12T09:51:00.002-04:00

join us every wednesday for an evening with a guest cook and some fun times!

this month, we will continue to raise money for the vt food pantry in barre. So far we have raised nearly $500 but hope to raise another $1500 by the end of the month.

last week, our guest chef had an unforeseen emergency, so moses (my 12 year old son) stepped up to the plate and made a delicious home-style cooked meal. It was such a pleasure to see everyone digging into plates of mashed potatoes, baked chicken, and piles of salad greens from main street market garden. Thank you to everyone who joined us!

TONIGHT!

2011-06-29T11:21:00.001-04:00

TONIGHT we will begin the first of many kismet community kitchen events. every wednesday we will have some sort of entertainment and dinner provided by another food loving member of our community. tonight, starting at 5 pm, we have soup and salad 5 buck buffet served by our friend corinne novetti. the proceeds of the buffet will go to the food bank in barre, as there are still many families suffering from the flood and poor economy. following the buffet, we will have one of my favorite events, live competitive storytelling!
hope to see you later!

post flood day 30..... AKA= NEW BEGINNING

2011-06-25T21:53:00.000-04:00

post flood day 29

2011-06-23T10:49:00.001-04:00

FOR IMMEDIATE RELEASE

RE: Kismet re-opening, june 26th, 2011

Greetings!

I am excited to announce that kismet will be re-opening on Sunday June 26th! Thank you so much for your support and encouragement! It has been a very emotion and exhausting month for all of us here at kismet, but we have been truly nurtured back to health by this community.

One of the greatest gifts of having had this experience has been the opportunity to witness the generosity of my neighbors. Though I have participated in and organized fundraising events before, I have never had to fundraise for myself or my business, and have never contemplated how vulnerable it feels to receive in such abundance. Thanks to the grace and charm of each individual who contributed, all of us at kismet have remained hopeful and spirited.

In addition to the news of our re-opening, I am writing to introduce our new hours, daily specials, and the “kismet community kitchen” event series. Each wednesday night, kismet will provide an evening of entertainment, food and an opportunity to contribute to other families and businesses in need. Much like at our previous location, we will be offering our kitchen to other small food businesses or concepts so that they may share their unique menus, products, or concepts. This is a great opportunity for small food businesses as well as a great chance for the community to sample a variety of interesting and nurturing local food products.

Beginning june 26th, kismet will be open for sunday brunch from 9-2, tuesday through saturday 8-2, and wednesday through saturday evenings we will be open at 5 pm. Wednesday nights will house “kismet community kitchen”, in which a variety of entertainment and local foods vendors, chefs, and farmers will be showcased and sampled. Our first event, this wednesday June 29th, will feature story telling and a $10 buffet meal with proceeds going to the barre food bank. In addition, the next 4 weeks we will be collecting donations for the barre food bank, to assist in aide to families in our area.

For more information, and a calendar of events, please visit our blog at www.kismetkitchen.blogspot.com. Or contact us directly at (802) 223 8646.

sincerely,
crystal maderia
chef/owner
kismet
52 state street
montpelier vt 05602

inch by inch

2011-06-22T18:56:00.000-04:00

slowly, steadily, and ever so subtly, kismet is getting her feet back on the ground. Of course we have had a lot of work in making that ground dry, firm, and organized! But now, more than even just three days before, things seem to be coming together.

Though not all of our refrigeration has been delivered, and we still have some storage issues, we hope to be re-opening THIS SUNDAY for a bit of brunch and celebration! then regular hours next week for sure!

hope to see you soon!
we miss you all

xxxxoooo

bakesale lounge

2011-06-11T08:57:00.000-04:00

lookslike we may be able to re-open fully on the 24th of june (nearly a month after the flood)- till then, we have
bakesale lounge today- 9 am till 1 pm. pastries & $5 mimosas--
xxoo

post flood day 13

2011-06-08T17:45:00.000-04:00

it feels like forever since kismet was open- but we are slowly making progress-
Today the back parking lot was mostly cleared and hosed down, and we began cleaning the kitchen and preparing the space for the upcoming demolition of the back office. Now that I have decided to renovate the kitchen, rather than repair the walk-in and basement, i can source the proper equipment and design shelving and systems for re-opening. In the meantime, we need to find a new office for kismet, and decide if we will follow through with previously organized plans to re-organize the dining room and install the espresso machine and other equipment we purchased before the flood.

Morale is high, thanks to everyone's support, but the work is not over. Kismet and our family was not the only business impacted by the flood; many businesses and families have suffered great loss, and we look forward to helping montpelier raise money for other businesses and homes. Please continue to support our neighbors, as they too may be struggling.

xxo
crystal

p.s. thank you netta for helping clean today- you were amazing!

the i love kismet rally

2011-06-05T18:00:00.000-04:00

As many of you know, the last ten days have been one of the most bizarre and intense weeks at kismet. After heavy rains on thursday night (may 26, 2011), kismet's basement was completely flooded. Like most other businesses in town, as well as businesses and homes in our neighboring towns, business as usual came to a halt. After an assessment of our losses, we were able to determine that kismet would need $55,000 to re-open. WOW! what a number! For whatever reason, closing down completely was not an option, as Kismet is the home and lively-hood for my family as well as the that of my 27 employees. With the help of my advisors and investors, I was able to create 3 plans. A B & C. C meant we would close the restaurant. Plan A meant raising the money we needed and creating a timeline for re-opening. As other restaurants and businesses opened up around us over the weekend, it became clear that it would be difficult to keep our morale high enough to stay focused. From the street, everything seemed fine- though behind the building we were still deep in muck, broken equipment, and toxicity. A visit from the health inspector determined that we would not be able to re-open until we figured out adequate storage, fixed up the basement, and repaired or replaced our walk-ins. Yikes.. my employees began to ask about the security of their jobs, and the community began talking about kismet. For the length of last week, i left the kitchen and became the project organizer, fundraiser, damage control center, negotiator, and spokesperson for kismet. With the help of the community, we started the week strong with $25,000 in pledged support and relief aid! As the week went on, I was overwhelmed by the extreme generosity and creativity of my neighbors. Other business owners around us offered all sorts of support including meals for my staff (thank you julios, pinky's, and bagitos), items to raffle or auction (thank you woodbury mountain toys, global gifts, positive pie, magic wheel community bikes, cheshire cat, salaam, lochlin smith, capitol kitchen, & many others), and then there were so so so many who stopped in to write us a check or just offer encouragement. With all of this support coming in, my staff rallied to pull together a last minute bake sale, raffle, and all day fundraiser. Chris P stayed up all night making the i love kismet shirts, and at 7 am we gathered and began our last efforts to try and raise enough money to reach our goal of $55,000.
Yesterday was amazing! seeing all of our vendors and the our community together was a rare treat as I am usually in the kitchen all day- the weather was finally beautiful (we ALL needed that), and spirits were high. At noon we had sold out of most everything at our bake-sale (thank you graeme, nessa, salt, and kate for your yummy goodnesses), and moses was diligently selling raffle tickets. After the fashion show we lit the grill, grilled some burgers, and liquidated our "condemned", but salvageable inventory. Having people close to us, cheering us on, was one of the greatest gifts of this whole year! My employees need the morale, and encouragement, and kismet desperately need the support. At the end of the day, we were able to total our donations, and were amazed to see that we had raised a total of $44,000 this week! wow...

For me, now, is the work of figuring out how to make $44,000 work for our budget. There is still so much to do, and we will need to be closed for at least 10 more days to get new equipment, get our storage space situated (perhaps build a new one completely), and deal with some of the damage that still exists in the basement. I would also like to follow through with previously scheduled plans to complete the dining room and kitchen renovations that began in november. I want to have the staff back this week, with paychecks going to them on schedule, and have things back in order without completely compromising our very delicate budget. I keep remembering that we have done this before, and are capable, we will just have to be creative.

montpelier,
thank you for your intense and incredible support! i look forward to future opportunities to raise money for other businesses and to keep montpelier a healthy and vibrant town.
thank you
xxoo

love kismet

2011-06-03T10:14:00.000-04:00

gifts/items we hope you will love:

urban moonshine gift basket
10 lbs raw local honey
capitol kitchen gift basket
skooter & toys from woodbury mountain
plan starts from cate farm
dress from cheshire cat
photography from heather grey
bicycle from cosmic wheels
2 workshops guided by william rike-jones
jewelry from ginny sassaman and lochlin smith
summer outfit from salaam
a $1400 gift certificate for wedding photography by jordan silverman
original artwoork by several local artists
gift certificates from positive pie
assorted organic wines
organic tequila, gin, rum, mead

-- The last few days have been so intense.. we have raised nearly $35,000 dollars in just three days, and been able to organize and assemble what could be our last fundraising event for the flood relief of kismet. Walking around the streets, people have stopped me to ask how I am doing, or to give me words of encouragement- and I have to say that I have never felt so vulnerable- There have been moments when I have wanted to give up- when the task felt to large-out of control- or unrealistic- and almost suddenly, as if I had been touched on the shoulder by an angel, I was being given some huge gift of support and reminded to keep moving forward. One of the largest gifts of this week, is to focus on doing what i know how to do while asking for guidance for the things i want to do better. My staff has been amazing- though they are all nervous and emotional themselves- as we all contemplate the future of the restaurant.
Honestly, I really cant wait for this part to be over- I have done fundraising before for other causes- and been so excited in the task of helping others reach their goals- it has been a completely different experience fundraising for my own business- especially after all the support we asked for (and received) just a few months ago when we moved kismet to state street. I wish that our situation was different, as I know there are many others who need support right now- and really cant wait to be in the position to raise the funds that others are needing to get their homes and farms in order again. soon-- soon we will be there...
thank you to everyone who has sent money, flowers, kisses and hugs- and thank you to all of you who have wished and prayed for kismet-- just one more day to go-

you can still donate on our secure (& refundable) paypal account. pass this to everyone you know--

on the news!

xxoo

end of day 6, flood recovery

2011-06-02T00:19:00.000-04:00

flood recovery, day 6

2011-06-01T11:04:00.000-04:00

Another beautiful day in montpelier- on the outside of the flood, beyond the oil spills and overflowing dumpsters, there are roses blossoming and all sorts of new growth on the trees.
I came to town this morning for a meeting with the small business association for montpelier.
Lots of business owners were there and we talked about communication systems for the city, flood recovery, and particular issues like mold, sump pumps, and sensors for the future. I was able to explain kismet's unique situation, and everyone was very supportive and understanding.

Today's goal:

fully organize a fundraiser for saturday by the end of the day.
raise $5000 today in cash

begin washing wares from the basement (we have hot water!)

xxoo

day five, flood recovery

2011-05-31T15:13:00.000-04:00

The last few days have been overwhelming-
Torrential rain fell thursday night overwhelming our storm water drains, roads, and rivers flooding basements and first floors of many downtown businesses and residences. Septic tanks & oil tanks over-flowed, and business as usual halted to a stop.
Friday threatened more storms, roads washed away, and the streets were nearly empty except for a few tourists who wandered around our now dry streets wondering why everything was closed. I arrived at kismet to find our basement completely full to the brim with water, and in addition could hear water spraying into the basement form a burst or severed water pipe. My propane tanks were floating in the back parking lot, and the whole place smelled like oil and gas. Our building manager was away for a family event & holiday weekend, our building owner was in france... Events planned had to be canceled, reservations canceled, and a weekend that should have been one of our busiest of the spring was to be a loss.
Saturday morning we were able to begin to drain most of the water from the basement and assess the damage. Having never seen a flood of this nature, I was overwhelmed immediately with emotion as i looked into what used to be our pantry and prep kitchen to see the ceiling caving in, the shelves toppled over, equipment torn and tossed about, and my complete inventory scattered about an oily, compost and sewage filled room. It looked like we had had an earthquake, fire, and a flood all at once..
With most of our town away on vacation or at home dealing with personal loss or unable to travel due to washed out roads and driveways, Moses, phil and i were joined by just a handful of friends and began the basement recovery. By saturday evening at 8 pm, we had filled 1/3 of a giant dumpster with over $18,000 worth of food inventory.
Sunday morning i was joined by several friends and some employees, and began part 2 of the basement- we carefully sorted through compost, oil, broken glass and soaked paper products to try to salvage glass ware and catering equipment. Dumpster is now 1/2 way full just as julios and vermont trading company begin to empty their basements.
monday, the dumpster is full, our basement is empty. wine celler is empty, plastic food containers are rinsed and put aside to wash when we have hot water. As I drive to burlington to pick up my mom from the airport (she happened to be flying in for a pre-arranged visit that day from portland oregon, and had not been to the new kismet yet), employees began calling regarding un-employment and questioning their job security.. We all gathered to discuss the situation, and make a plan. The Plan, was to make 3 plans. plan A, plan B, and plan C. Plan C being to close the restaurant for good. Plan B is to band-aid the major issues, open this weekend, and use our last bit of working capitol to buy some food to get back in business. plan A (my personal favorite) relies on a great many people, and the support of our community. Plan A keeps us on track with our start-up goals, current bill paying, & allows us to re-open equipped & on track with our existing start-up budget (we are still in start-up mode- it's only been 6 months since we moved...). Plan A means that we would need to raise $25,000 to replace our inventory, repair our gas and electric, and pay for staffing to prep our menu & $30,000 to repair our storage areas, which takes time and requires we have enough on hand to remain closed while that takes place. right now, everything is piled in the dining room-.

TUESDAY DAY 5
woke early and got the kids ready for school, when i dropped them off i told them that i was going to try to raise $25,000 today- fela smiled with eyes so big and said " you can do it mom!".
with my heart nervous, but full of hope, I went straight to my insurance company, where i was told that my very affordable policy would not cover any of the damage or contents. hmmm.. not such a good start.
I called my propane company to ask about my confiscated propane tanks, and was told that my line had been damaged and they might be able to get me hooked up on friday. hmmm...
The basement cleaning seems to be endless- three dumpsters later and a parking lot full of broken equipment and badly soiled msc. restaurant tools, and still no hot water... the times argus arrived to take photos, but due to their own flood over in barre, were about 2 days too late to see the whole story.
clean-up in the basement is going slow. hot water is restored at 5 pm, but the fungacide treatment didnt happen today, so i call volunteers to reschedule wednesday's work-party- the place will be too toxic.

Despite the potential to be distracted by the disappointments & wallow within this situation, i remained determined to stay optimistic, and confident in my efforts. Doubt is a dangerous and delicate dis-ease that is best kept at bay with determination, encouragement and tenderness. Today i was blessed to have been encouraged and touched deeply by the tenderness of this community as people came to visit and tell me how much kismet means to them, as i received donations and emails of encouragement and support, and as i witnessed the passion and devotion of my employees. It is clear now, that my most important job for the next three days is to stay determined and to be honest with myself about the reality of this situation. I feel focused & inspired, but also frightened & frail.

During the day i go to visit ben & meg @ langdon street- they are all closed up and the room is nearly empty- I am happy for them that they have found the readiness and peace in their decision to move into a new cafe-less future and away from their complex and difficult to describe situation. They have worked hard, and came to the decision with much deliberation. I realize when i leave the building previously known as the langdon street cafe that I, on the other hand, have NOT found the readiness to move away from kismet, and would indeed be devastated if i could not re-open the restaurant in full form and readiness to succeed...

focus..
After lunch i received a call from one of my larger lenders, they agreed to give me 2 months off from loan payments, and an additional $9,000 loan tacked on to the one i currently have. Then, I get a call from my insurance adjuster- looks like there might be a small clause in my policy- looks like i can get $10,000 because i have a sump pump and it "failed" to get all of the water out of the basement! (both the adjuster & i cried when she told me).
So today, the end of day five, we have raised $23,275 in loans/donations/support/insurance.. not bad!- & pretty close to my goal (it is still tuesday somewhere!)-

Can we do it? $31,025 to go...

tomorrow: DAY 6
-plan a fundraiser for kismet for saturday june 4th

better get some sleep
xxoo

if you would like to make a donation, go to our website and use our new paypal device. we will not use the funds donated unless we come within a reach of our goal.

kismet needs your help

2011-05-30T14:38:00.000-04:00

kismet needs your help!
kismet is wet, soggy and sad after last week's flood. Though things from the street look fine, we are continuing to struggle with the aftermath of the flood. We have spent the last three days clearing the debris, assessing the loss, and managing the stress of lost business on this holiday weekend. I am sad to report that we lost all of our prized inventory, several key pieces of equipment, as well as electricity, gas, and power. It was only 6 months ago that we moved into this location, and have only just begun to recover from the debts of the move. This disaster has come at a particularly terrible time; it has been difficult to get the help and support that we need on a weekend holiday, we continue to lack power, hot water and cooking fuel. Unfortunately our insurance does not cover much of the damage.

What we need:
to re-open we will need $25,000 to replace our inventory, repair our gas and electric, and pay for staffing to prep our menu
$30,000 to repair our basement and walk in cooler/freezer, replace our ice machine, beer cooler, water filtration systems, and storage areas
morale! we need folks to send us words of encouragement! It has been a really hard weekend and we are all pretty low...
If you could share this with as many people as possible, it would help a lot-
thanks so much-
xxoo
crystal

To Donate please visit our website at www.kismetkitchens.com

flooded

2011-05-27T16:46:00.000-04:00

-our secret basement lagoon

after a long day, i sat on my back porch, and listened to the sheets of rain, bouncing hail, and cracks of thunder and lightning. I sat thinking of all of the storms i have been witness to, stories i have told to my friends and children. I thought about storms I have heard about in stories- life changing storms- monumental storms & storms that were the back drop of monumental moments. I watched the way the trees moved, felt the air, and wondered about this storm- was THIS STORM becoming a story i would talk about in the future?
I thought about the little plants and seeds growing helplessly in soggy fields, little salad greens being pelted and pounded into the earth- i thought about flooded fields that still have not yet been planted- and i thought about kismet, and how much we depend on the seasons and the fields and the farmers and fair weather- and how important it is for each part to be in harmony, (which has been difficult this year), i worry about our efforts and if our community can survive the economy of this environment-
it wasnt until after midnight that i began to contemplate kismet's vulnerable location near our swollen and swelling river- ofcourse we would flood, but i wasnt sure how bad it would be, i mean, there was a tornedo not far from here, parts of streets were being swept away, and the ground was already water logged- but this is our first spring in our new location, and our neighbors seemed confident....hmm..

today is a sad day for kismet-
there are several burst pipes, and our propane had to be taken away, so we will not have hot water, a walk in, or cooking fuel for a while- then we have to clean and replace all of our food and some equipment- all of which feels so huge considering that we JUST did that about 6 months ago, and that our insurance does not cover much of it...

this business is just so extreme- one moment we are celebrating tiny purple edible flowers tossed in baby salad greens, the birth of a set of twin highland beef cattle, and the beginning of mushroom & trout season; and the next we are mourning the loss of local businesses, barn collapses or floods & other devastating weather that has the potential to completely change our local economy.

http://www.youtube.com/watch?v=RuzP4-N-9DM&feature=player_embedded

farmer's market day specials

2011-05-21T11:09:00.000-04:00

it rained all night, and as i woke here and there between midnight and 6:30, i wondered how wide the river was flowing, how many more weeks until fields would be dry enough to plow and plant, and if kismet was in danger of flooding.
when 7 am rolled around, the rain was easing off and i could see that sun was willing it's way through the clouds-perfect mushroom weather
though the farmer's market is exactly BOOMING, it is always a joy to see the familiar faces of the farmers, and to check out the new booths of the year. Allen brought me mushrooms, and i grabbed some bundles of fresh oregano and mint- along with stacks of salad turnips (one of my favorites), and made my way to the back door of the kitchen. It's nice being so close to the market, i missed it for years- and feel like we are now almost part of it!
to celebrate, we will be offering $4.75 mimosas and $7.00 bloody marys every saturday!

join us- (we dont mind if you grab a sunji dumpling or slice of market pizza before you head over- (either go well with mimosa's and bloody marys)
xxoo

current brunch and dinner menus xxoo

2011-05-13T17:59:00.000-04:00

dinner

sunday brunch

brunch

ahh.. the seasons are changing and so are we-
just 6 months here at our new location, we are really only beginning to settle in. Spring seems to have taken FOREVER to get going, and as usual, our menus are completely dependent on the local growing season. we have been happy to see lots of fiddleheads (which we pickle and saute, and prepare in all sorts of ways), ramps, mushrooms, and fresh dairy. Unfortunately, most of the farmers we work with have had a very long winter and difficult start to the season. Feilds have been wet, and the gas prices are souring. As you may have heard, pete's greens, as well as several other farms lost their barns this year, along with much of their seeds, storage crops, and tools. Thankfully, pete's has been able to rebuild their barn, and are boasting full green houses and some of the best looking greens and vegetables we have seen yet this year (cucumbers already!). On the other hand, most of our other farmers are unable to keep up with our growing demand, and in a recent conversation with one of our local distributors, was told that the most "local" salad they could source for us was from new york... hmm.. then, we were told that one of our favorite micro greens growers will be ending their business just as the season gets going.. Our fish monger, get fresh fish, who has been providing us with certified sustainable regional seafood also closed their doors this week.. hmmm.. looks like it's time to get creative- and we will, don't worry- thankfully, kismet has had lots of experience with this sort of situation, and has many friends who help us stay connected to the new and delectable in our local area.

hope you are all enjoying the spring weather, you deserve it! & maybe we'll see you soon!
xxoo

easter brunch plans?

2011-04-15T18:32:00.000-04:00

tonight's special

2011-03-31T12:48:00.000-04:00

Well, it is nearly april, and although my calender says it is spring, and most cooking magazines and tv shows are celebrating asparagus and strawberries, the view out of my own window looks bleak. he forecast promises 21 inches of snow tomorrow, and the only fresh local greens ive seen of late is about 20 lbs of spinach and 10 lbs of mixed greens from screaming ridge farm.. Joe says it will be the end of april till we see any radishes or chervil... So, like many other restaurant kitchens, we are doing what we can to force things a bit.
TONIGHT:
I have gone through all of the potatoes, and picked out the smallest (like the new potatoes i long for in early summer), i did the same with allen lapage's carrots, peeling them down even a little, to get to the brightest and juciest part of the root. we juiced some beets and tossed our barley, so that it turned bright pink like tulip petals, to serve with our trimmed lamb chops, marinated in the new spring fresh goat yogurt. We are offering this special in two sizes..

we have a new dessert menu beginning this month too.. yummy yummy cream puffs with nutmeg cream, an amazinf mexican chocolate layer cake (flourless) and a fantastic rice pudding that we are serving with candied rose petals and red currants.
every thursday we also feature a special wine. Our wine supplier, Rafael, co-owner of Artisanal Cellars, will be supplying us with one special wine each thursday. This week, we will be sampling a little Patience!

march menu

2011-03-04T23:40:00.000-05:00

kismet is now open tuesday through sunday. we serve all day tuesday through saturday, 9am-through dinner, sunday brunch 9-2

valentines dinner menu!

2011-02-08T10:04:00.000-05:00

valentines dinner menu... reservation only, 7 shared courses $120.

dinner this month

2011-02-02T13:31:00.000-05:00

we are also taking reservations for valentine's day dinner too.

new brunch and lunch menu!

2011-01-21T11:07:00.000-05:00

$200 soup

2011-01-13T16:26:00.000-05:00

as you might have heard, pete's barn burned down yesterday.. while they were delivering our special order....
You may have also heard that, like most farmers and small business owners, they were under insured..
today i am making french onion soup with their beef bones, their onions, and topped with red hen croutons and baked with bonneview blue (also delivered by pete's greens). we are offering this nurturing soup while it lasts in exchange for a $200 donation made to pete's greens... well, if you want this soup again in the future, we better make sure the farm has a barn....
xxooo

winter is here... brunch dear?

2011-01-11T08:18:00.000-05:00

note that our Winter Hours have been posted:
tuesday through saturday brunch 9-2:30, sunday 9-2
thursday through saturday we are open ALL DAY- dinner menu begins at 5:30. XXOO

2011-01-01T02:18:00.000-05:00

serving new years day brunch 9-2-!
dinner 5:30-10 (reservations still available)
in between, you can have our delicious pate or hummus.--
hey= xxoo

dinner this week.

2010-12-27T21:13:00.001-05:00

this week we will serve dinner on thursday and saturday night. Friday, New Year's eve, we will host our own little cocktail party with free food treats. new year's day is our grand opening brunch! see you then!

this week's dinner menu xxoo

2010-12-16T13:45:00.000-05:00

and suddenly everything is different now.

2010-12-04T01:09:00.000-05:00

so much has changed in the last month. kismet has claimed new boundaries. we have given ourselves the opportunity to start again. so much work and effort has been applied. so much thought and care has been infused to each and every detail... after one week, i am so ecstatic, overwhelmed with joy, and relieved, to know that each and every person involved has contributed their best and most.. it is more than i could have asked for..

this week has been interesting & amazing- once we took the paper down, it was as if we were suddenly transported to another place in time.. DOWNTOWN! there has been lots of learning to be had.. downtown at 7 :30 am... downtown at noon... downtown at 3:30 pm, downtown at dinner.... downtown at 1:30 am... I am watching and learning it all.. mesmerized ..

thank you montpelier for having us.. xxoo

would you like to know our new hours?
tuesday through saturday we open at 7:30 am.. thursday through saturday we serve dinner and close at midnight. sunday brunch 9-2.

xxoo
see you soon.

another day

2010-11-27T02:10:00.000-05:00

I wish that there was enough time to articulate all that has happened today- I wanted to make sure that before i went to bed I (at least tried) to outline this day's flow... amazing. what an amazing day..

let's start with MORNING
.. morning came while i was still working in night mode. deliveries, dawn, rawness within me..
- slept in the dining room for an hour, and met the staff as they trickled in a few minutes later...
- dining room A MESS
- systems all in my head.. (not on paper... oops)
-no menu
- no tables
- no sleep...

time went by so fast.. noon... 2... 3... will we open on time...

or will we.?

well. we did.

see youwhen we see you, we are open now.. xxxooo

thinking of you

2010-11-25T13:14:00.000-05:00

As millions across the country center themselves around one of the most notorious meals of the year, I stand alone in the new kismet kitchen and prepare food for what will become kismet's next era.

For the last 3 months, I have been completely consumed with this transition. My whole life, most of my thoughts, all of my relationships, and every moment has been about kismet, about the details of the new space, the new menus, new employees, new systems, and new responsibilities.. Being in it has been overwhelming, and I have watched myself go through layer after layer of emotion and internal reflection- Fear, anxiety, doubt, denial, distress, excitement, anticipation, confusion, frustration, elation, -- all of it has cycled through my veins.
Today Is the first and last quiet day here for a while- I have enough prep work for a full day for 5 people to do, but I am thankful to be in this space with myself. I havent cooked in so long! The pots and pans are out of the basement, cleaned, and yearning to be used, for the hands to be held, and the centers to be filled. I have food in the pantry and walk-in- a collection of assorted beets from allen up the road, 200 pounds of jim markle's potatoes, pork and poultry from art, a whole collection of greens, herbs, and leaves from all around central vermont. ahh... the smell of something fresh and alive- much different than the smell of paint, harsh chemical cleaners and glue...

so, if I get everything done... we will be open tomorrow night at 6pm for a little cocktail party... and YOU'RE INVITED...
then, saturday will be the premier of the all day kismet on main street movie.... hope to see you there. xxoo

ok.

2010-10-31T18:03:00.000-04:00

the day started - i was well rested- but, man, it was cold as i walked my way down the block to kismet on barre st.. a walk i have done nearly every morning for the last 4+ years... i opened the restaurant with robert as i usually do on sunday mornings- this time aware that it would be a long time until i will feel as comfortable.. this space has become an extension of me, and is my home in any ways.. my children have been growing up here- i have grown up here.. but alas; the space is just too small, and it is time to move on.. am i sad? not really.. am i excited? sort of... but very much nostalgic and IN IT..
for the next three weeks, this space will undergo a transformation for SALT and i will be in my new space organizing and taking great measures to ready it for another series of years of BRUNCH..

deep breaths... remembering this space.. all that has happened here. the times alone, the times full, the times i just watched..
the beginning days of cleaning and building and painting- i was so lucky, esme jumping in whenever she could before VENUS and lindsay painting the name on the door, and damian's craft put to use, all of the folks who scrubbed and scoured and helped with joy and excitement.. alexis & raina were our first waitresses, and they have both since moved on- raina still watching and encouraging me, alexis also cheering kismet on, but also kismet cheers her on in her college studies.. they were both so young and it was all so different then. Alanna too has moved on, and i am thinking of her now too. thinking of us in this space in the first few years. we laughed and cried, and pained with each other. this space has been a place of growing and of working- to be and get to the places we all want to go.

thank you to all of you who have fill this space and my heart with joy- with encouragement- with pride- and with love. I have loved sharing this space and hope that our new space will be as loved as this has been.

i will walk around one more time, and say goodbye for now.. xxoo

oh wow...

2010-10-28T09:00:00.000-04:00

FIrst we have to tear it all apart- THEN we can re-do it!
Work Party Today - and tonight too- 5-9!
bring a paint brush if you have one, gloves, and a scrub brush of your choice...
we'll provide the beer and some snacks- you provide the elbow grease!
xxoo

getting it done

2010-10-19T14:22:00.000-04:00

kitchen walls-- step 2-

well, we pulled all the plastic stuff off of the kitchen walls and are plastering to make them smooth so we can have a nice washable surface...

there is LOTS to do still.. new ceiling, new floor, cleaning, cleaning, cleaning.. then we will be ready!
for this week-
WE WILL BE CLOSED WEDNESDAY AND THURSDAY ... but OPEN friday & saturday 8-2:30, and sunday 9-2.
our next WORK party is October 28th, xxoo

ouef

2010-10-03T09:01:00.001-04:00

huff & puff…
that's what the winter winds threaten to do= blow your house down..
& at the same time, it is what we do when we are working hard to keep hour homes up right… huff and puff…
it's what i did as a child when i was scolded… all the way to my room, or the woods beyond my house… huff & puff..
it's what we do when we try to get a fire going.. when we pace our driveway to cary & stack wood…
it is often how we relate to our children-- they huff & puff when they are on the edge of conflict and surrender… it is a term we use with both lightness and sarcasm as well as a primitive descriptive term…

it is midnight, & im making oeuf et bouffée.. (huff & puffy)
for you.

well- for all of us really.

chicken & duck liver pate with garden herbs in puff pastry with wild mushroom duxelles and poached egg.
served with salad..
xxoo

october 1st... moving

2010-10-02T20:18:00.000-04:00

last night I left kismet at midnight, after a long day of drowsy darkness and entered into the warmth of hurricane weather- 85 & windy… i felt that air- felt the energy in it- and all of a sudden realized that it was the last heat of summer blowing around and through me.. i left- sweaty from the kitchen oven- and drove out to the sandpit in east montpelier for an end of summer swim… i was shaking with cold when i got there- but also maybe shaking too from the anxiety of these last few weeks- and i dove in- ooh so cold at first- but then magnificently perfect and gentle and familiar all at once== exactly what i was needing… then it was raining, and 12:30 am- and i knew i had to get home to sleep for the day that was awaiting me.. summer is over, & sure enough- this day arrived at 6:30 am- and i woke to a room full of autumn; all cozy and warm and safe- and faced the obligatory duty of extracting myself from that cacoon so that i could be on time and present with all awaiting me.
this day brought croissants at birch grove bakery before 8 am..
this day brought the job of carrying my laptop from place to place, meeting to meeting..
this day brought 2 dozen phone calls i could not answer..
this day brought renovation plans, meetings, lawyers, chiropractics, rainy jaunts, paint samples, furniture moving, window covering, box collecting, box filling, box moving, and then= ended in the kitchen, cooking lasagna..
and tomorrow?
brunch on barre street, again, but for one of the last times…..

time to move

2010-10-01T11:49:00.000-04:00

today is the beginning of our new lease... if you are interested in stoping in and lending a hand to clean or paint or move stuff around, send an email and let us know! kismetkitchen@yahoo.com

xxoo

time to turn in..

2010-09-30T08:49:00.000-04:00

for the last month I have been sincerely focused and concentrated on an illusion. As the season changed, the heat floated away, and the air filled with the breath of transformation, I have been breathing this breath and attempting to harness it to the fantasies i yearn and strive to manifest.
This season, 4 years ago, Alanna and I moved into the space currently known as kismet. We worked long hours into the winter to clean and paint and prepare the space for an unknown future. Would our wee kismet make it? would we be able to satisfy our business's needs as well as the needs f our individual families? how would we be received? how long would it take to stabilize the business? Last year, this time, i discovered the answers to some of those questions. Alanna was ready to leave kismet, the space between us and the profit the business collected was too small for the both of us and our children. Knowing that if i wanted to see kismet stabilize and be able to to meet the demand of our now regular customers, I would have to move kismet into a larger space, closer to downtown, and extend our hours and services. Again, I found myself preparing bank applications and business plans, meeting with advisors and landlords, and pushing to find a home and resources for kismet to move downtown. When we were approved for our loan, I knew we could do it- i just still needed to find the perfect place.
2010 may just be the fastest year of my life- Winter sped by, and summer rushed in like a sun drenched over zealous backpacker fresh from morocco ready to take vermont by storm. I worked while realizing that the days and weeks were like drops of dew evaporating off of the pavement- like sugar dissolving on my tongue- just sweet and moist and there for a minute- then gone. And then- suddenly- I see that I am entering the transcendence of autumn-& with many of the same desires i had this time last year- only now with an even clearer vision and closer view.
I decided to focus in and get even a little closer- and challenge my own anxiety to become the fuel with which to power this machine that is here to transform and empower the being that is kismet.

At the same time, everything seems so ironic.

* years ago, I returned from new zealand. Wanting to work along side a chef in montpelier, I applied to connoscenti's italian restaurant (later to become restaurant phoebe). Dale wouldn't hire me, but did treat me to many fine meals that still influence my palate. Over the years, I have thought of his restaurant as being my ideal restaurant space, and have fantasized about creating a space like it. Now, 8 years later, I am holding the keys and the lease to that exact place…
guess it's time to get to work... xxoo

this week's menu

2010-09-29T09:14:00.001-04:00

our benedict is on baguette with steamed spinach and baked cheddar. we'd love to put bacon or tempeh on that for you too!
our huevos is with tortillas, black beans, salsa, spiced roots, eggs, cheddar and sausage or tempeh..
XXOO

tonight's menu

2010-09-18T10:35:00.000-04:00

home hunting

2010-09-14T12:25:00.000-04:00

As many of you may know, kismet has been looking for a larger space closer to downtown for the last two years... well, I am happy to report that we have FOUND such a space, and are now in the process of working with our bank to secure the funds to move in... Looks like we need to borrow about $100,000. Though we are happy with our bank, it is not a local bank, so we are also investigating alternative sources of funding ( if you have any ideas, shoot us an email ).
It's a pretty exciting time for us!

this week's menu

2010-09-02T21:10:00.001-04:00

guess you'll have to click on this for now...
new menu includes your favorites, plus a bit more... tell us what you think..
expect weekly changes ok?

what to do?

2010-08-20T13:32:00.000-04:00

well, it looks like we have a super busy weekend, and i conveniently triple booked myself as well...
everyone else at kismet is busy too- leaving just joel and robert to run the show....
what to do?

with that said, Kismet may or may not be open on saturday august 21- and if we are open, we may have a special menu... what do you think? email or share your comments here--

xxoo crystal

lalitha's cuisine tonight~

2010-08-07T12:00:00.000-04:00

oh my amazing! better sign up!

2010-08-02T21:56:00.000-04:00

one night only! italian family feast!
send an email or call kismet to make a reservation!

this week's menu for INDIAN & MALAYSIAN FOOD @ KISMET every saturday

2010-07-14T00:53:00.000-04:00

INDIAN & MALAYSIAN FOOD @ KISMET every saturday

2010-07-01T08:24:00.000-04:00

different menu each week! beginning july 10th and each saturday there after!

this tuesday's chef event MATHEW BILLODEAU

2010-06-16T21:06:00.000-04:00

reserve your table now!
3, 4 & 7 course tasting menus paired with digestives and aperitifs provided by three penny taproom!

taco tuesdays

2010-06-01T21:01:00.000-04:00

well then

2010-05-09T03:02:00.000-04:00

tonight kismet was robbed and only a few things were taken.. my computer (YIKES!!!), $200 petty cash) and the $ we were raising for the washington county mental health children's garden project...(as well as the whole jar..)

i had to revise the menu anyway, which is how i discovered the computer stolen, so after meeting with montpelier city police, i went to the BLACK DOOR and sat in the office while an 80's cover band sang all of the classic 80's tunes, and re-did our menu.. wish i could show it here, but phil doesnt have internet in his office, so it is in print only (at least we have that for tomorrow...)
after finishing the menu, i drove home aware that the drama of the evening mixed with the coffee i had earlier while in burlington, was not going to allow me to sleep, but could best be used to help me prep for the morning ahead.. so i went home to kismet...
just made pork chorizo (in honor of my mother), scallop cakes (in honor of my grandmother), lamb sausage (in honor of pregnant with twins lindsay), fillet carpaccio (for the montpelier mom's in need of decadence) and prosecco poached salmon... did dishes, came home and swept my floor.... wow.. now it is 3 and brunch starts in 6 hours... dont hate me if i am not beautiful-- love me for being the mom of all of this.. sometimes motherhood means sucking snot from the infant's nose, or staying up all night then having to be nice in the morning, or saying NO or saying YES... i am a mother, and kismet is very much my child.. thank you for sharing her with me...
sleep well (i know you will) and i will see you in the morning (or you will see me first most likely because i am VERY near sighted-just so you know).
xxoo

let's do it!!!! GAME ON

2010-04-29T23:53:00.000-04:00

THIS JUST IN:

Kismet vs. Taproom

Published: April 29, 2010

MONTPELIER – There's nothing like a little friendly competition for a good cause.

Kismet and Three Penny Taproom, two Montpelier establishments, are going head-to-head to see who can be the fastest to raise $500 in donations for the Children's Garden Project.

The competition is an effort to establish an organic Children's Garden on the grounds of the Children, Youth and Family Services (CYFS) division of Washington County Mental Health on Beckley Hill Road in Barre.

The contest will run from May 2 to May 15, and both businesses will display prominently placed donation jars to encourage customers to make contributions. Due to looming State budget cuts, this project is being run entirely on the steam of volunteers and donations, according to a news release from CYFS.

"The Children's Garden will be a beautiful and nurturing place for children and young adults with emotional, behavioral and developmental challenges…" according to CYFS.

some like it hot

2010-04-06T20:17:00.000-04:00

well then.. hello spring!
kismet has been happily receiving lots of sunlight these last few weeks- standing over in my little area of the kitchen, i have enjoyed blazing temperatures nearing 90 degrees! Honestly, if i wasn't completely dependent on local food, I would swear it is June! but the contents of my fridge speak the truth of the season. Like many other chefs in the area, I am still having to use my creative efforts to make light and springy of the dense and heavy. Still doing the most i can with the ends of my squash, and root collection- When writing the easter menu for last week, I put calls out all around town in search of a few mushrooms or wild ramps to serve along side braised rabbit papoosas and tangletown duck eggs. Thankfully, allen lepage knows his woods and with one pound of ramps, I made ramp butter to spread all around.

Thankfully, Joe, of screaming ridge farm, has greens flowing out of his houses and we have successfully sold over 10 lbs of salad greens last week alone! we hope the warm weather will continue, but at the same time, the high temps have forced some of his delicate tender leaves to bolt into tough flowering stems...

With spring comes the hope and promise of summer. For us at kismet, that means utter abundance- our tiny kitchen will cater about 18 weddings this season, beginning in may, which means we will be making food for over 600 people each week through october!! So for now, we are doing our best to enjoy quiet moments, and little pleasures- like watching the trees bud, and tiny leaves and petals emerging from the ground.

hello! we're back!

2010-03-09T23:40:00.000-05:00

Hello!
after taking a little vacation in Montreal- we're back in montpelier, ready and inspired and open for spring..
It's been warm, and we have wedding menus stacked in the office, and kismet expansion plans scattered along with 2009 taxes piled in the corner- and yet, it feels like the ice is breaking and everything is being put into place and the energy is here to get it all organized..

BIG THANKS to Three Penny Taproom for running Kismet while we were gone (and thanks to them i have a week's worth of chorizo in my fridge!!)- it felt really good to know that kismet was being enjoyed by others, and that the space was being used in a creative way..
upon return, I was greeted with the Seven Days article about our upcoming plans, and reminded how quickly time will go by between now and june!!

this week also gives us local tomatoes, local spinach and salad greens, and lots and lots of bright sunlight in the Kismet Dining room.
We are also beginning a new art show by Lisa Mase and Sandra Lory- a collection of collage (by lisa) and photos of cacao (amungst other things) from Sandra (she recently returned from a cacao farm in mexico)- the art is bright and alive in our newly repainted space...

AHHHHHHHHHHHHH SPRING!

punk rock brunch

2010-03-04T01:38:00.000-05:00

Guess what?

Three Penny Taproom
Does Punk
Rock Brunch

At kismet

sunday 3.7.10

9am to 2pm

kismet gals needed a little vaca- so we asked our friends at THREE PENNY TAPROOM to take kismet over for a day so we could head north-- & they said YES!

the menu:

raider nation brunch located at kismet

to quench the palette

coffee

cast-iron coffee “we’ll make it something a cowboy would drink for 3 extra bucks”

house made decaf tea ”herbs and fruit with a touch of spices”

O.J. “and no were not squeezing it”

bloody mary “if you really need it.”

dieu du ciel peche mortel stout

who drinks water?

to fill the belly

st. ambroise oatmeal stout and steel cut oats

romesco plate “veggies how we cook them served with traditional romesco” contains nuts….

green salad with poached egg “is there any better dressing”

patatas bravas “just think of braveheart”

house made chorizo con juevos

tortilla espanola “kind of resembles an omelet but better”

local piggy hash and two very sunny eggs

still want to play

tequila “we recommend with all meals”

egg

chorizo “hog intestine stuffed with local pork”

patatas bravas

old bread

tortillas

dieu du ciel aphrodite stout

february

2010-02-01T22:33:00.000-05:00

KISMET WILL BE DOING SOME SPRING CLEANING..

SO:

WE WILL BE CLOSED WEDNESDAYS

DURING FEBUARY

join us thursday through sunday 8-2:30

turn around

2010-01-19T13:48:00.000-05:00

Q: what's happening? Is kismet moving?

A: After extensive consideration, we have decided to stay put!

(we love our wee little kismet!)

Q: so, what's the scoop?

A: thankfully, we have been able to figure out a way to stay small and yet become more sustainable- it has been an interesting and inspiring process, and i am so excited to be able to have made this decision knowing that we really considered all of our options and were supported and encouraged along the way. Thanks to Chittenden Bank who accepted and approved our loan to expand downtown, and to Keven and Jesse who gave us the keys to their buildings and offered us locations that would put kismet "on the map" so to speak, we were able to organize the logistics of the "new" kismet.

After many many meetings, sight plans, estimates, brainstorming, emotional releases, and all of the other day to day business of the current kismet, it became clear that timing was becoming imperative. Frightened and pressured now, to "make it happen" i worked with nina to devise alternative plans should the move take too long or prove to be out of budget.

Plan A: renovate and move into a new space by may first, launching into wedding catering may 15th (yikes!). Raise another $100,000.

plan B: stay put and look at making more space in the building we currently occupy.

honestly, just having a plan B felt like a relief. As the days and weeks seemed to slip by like seconds in a minute, i was becoming more and more stressed about having to force something into being that may, or may not be ready in time. I went downtown and had breakfast out- i sat in almost every cafe in montpelier and just observed. I kept asking myself- is it worth it? what are my motives? what do my customers want?

I went home, tired, restless, and overwhelmed. I kept closing my eyes and begging myself to go easy- to prepare myself for miracles-

the next day i went to kismet. When i opened the door i felt happy- it felt safe and bright, and cozy in there. I checked my email, and there were several from regulars saying that they didn't want us to move, that they love the small space, and how they want us to make it work there-then the first few guests arrived and in a matter of minutes the dining room was full of familiar faces and conversations that were shared between all of the tables. At one moment some-one looked at me, and i felt myself smiling, and they said quietly and directly "i love it when it's like this in here, it just feels so good". we exchanged eye contact and quiet excited smiles, like we both just found out that we were so lucky to be there and that

kismet has something really special.

OK.

so we stay.

and practice the art of patient loving- watching kismet grow from the inside- making room and celebrating the intimacy.

Q: Now what?

A: re-arranging, cleaning, organizing, repairing, stocking, working with staff to apply new systems and more efficiency, expanding services, working on the menu, expanding our catering services, and ........

ahhh..

2010-01-08T22:37:00.000-05:00

it was while searing some tofu that i realized how much my life has changed since my vegan days, traveling and making seitan in the bathtub.. things are much more complicated and different now.. I used to leave Vermont every winter for warmer places- New Zealand, Australia, Arizona, California, Mexico-- but since kismet i have stayed put. This is my fourth winter here, in this room we call a restaurant, and doing much the same as i have been doing for the last 3+ years.. As I have been writing about, I went through most of last year working towards big and great changes- i have been working on lots of plans to move kismet, make it bigger, get more organized and bring forth all of the ideas i have been working on since we began here. I came in to this year with loan approval, and peace of mind that it would all happen..
today as i sear tofu at nearly 11 at night, nostalgic of my earlier twenties, all-nighters, and bathtub seitan, I realize that I am kind of stuck and still waiting in limbo.. don't worry- it seems that kismet is not going anywhere (at least not tonight), and that there is this whole new business plan to write, and lease to negotiate, and landlord to bargain with.. and yet, I am oddly inspired and excited in a whole new kind of way. On the surface, everything seems and looks the same- and just behind that, there is this package waiting to be opened.

thank you for your support-
and by the way-- everything is really yummy...

favorites to have with my seared tofu:
Vermont Herb and Salad Company baby greens!!! YIPPEE!! live living local greens!

well, hello there...

2010-01-05T22:04:00.001-05:00

well, hello there- how do you do?
it is now 2010, and wow, can you believe it?
I'm still kind of in shock- though thankful that this winter has been less cruel than others (at least here in Montpelier)
and wow- i realize that my age is like a wild weed- growing taller and with deeper roots- and lately it seems that i am constantly nostalgic.. last year doesn't seem that long ago- kismet, deep in snow, kale and eggs and polenta bread- and at the same time, 10 years ago i was only 12 miles down the road (and with the same lot of folks)- my children have grown, i have ventured into my thirties, and the little girls i watched (and admired) nine years ago at the river run are in their twenties now!

Alexis turned twenty one yesterday, and to celebrate, kismet sends her off with much love and encouragement. She left today for a cross country drive to visit her sister in Mexico. I am so happy for her- and happy for all of us who have been able to watch her grow into that person she is now! though it may be snowing in Texas, at least i know Alexis can manage... we will miss her, but happy to hear of her travels when she returns. and I am happy for this inspiration to revisit my own travels cross-country (and Mexico too!)..(ole!!)

ok
ok
so what of kismet?
well- let's talk about 2010.
kismet has been approved for a large loan to move downtown and expand.(!) Over the last year, it has seemed that everyone wants us to do that (expand). It's true that our space is tiny. we push ourselves to serve nearly 90 folks a day in our wee 18 seat space, and our catering business has grown such that we can barely fit anything in our fridge!! But we love it here too. And, it will be hard to say goodbye to this space that has become so (uncomfortably) comfortable. This has become our home, and you have become OUR family.
For the most part of this year, I have been working on expansion plans for kismet-
for most of this time, i have also been overwrought with confusion about the right thing to do. I know that financially, moving would be taking on a BIG risk.. more debt, bigger lease, more bills, more payroll.. but at the same time, it could mean more time together- more room & a place in the heart of downtown...
Anyone who knows me, knows that this year has been full of anguish for me. "WHY?" i keep asking myself.. "WHY CHANGE?"- and "WHAT?"

so..

this is your chance...

what do YOU WANT KISMET TO DO?

how should we do it

when we

make the move?

(here's your chance to speak your mind!)

new years day brunch

2009-12-29T22:41:00.000-05:00

YES

we will be open new years day

for

BRUNCH!

friday 1-1-10 9am-2pm

maine lobster benedict

steak and eggs

house sausage and egg sliders

caviar

flaming crepes

croque madame

fresh squeezed juices

bloody mary specials

and cranberry mimosas-

oh- and if you go check out our girl Sara Grace at langdon street cafe the night before, we will set you up with free coffee and beignets when you come in for brunch!

2009-12-23T00:01:00.000-05:00

its late-

it's nearly the new year--

2010-CRAZY-

10 years since the millennium fury,
20 years since i was 13 (which is clear as a bell-),
28 years since prince sang 1999,
and 30 years since i was 3...

to be three...

kismet turned 3 on Monday (solstice)

-strange-

to think,

that this is actually my fourth winter there (at kismet)--

i remember three winters passing,

and can see myself

looking out of the back door at the snow piling up each time..

and i wonder-

am i growing?

does me staying here (the longest i have stayed anywhere)

mean me growing wiser, or me growing stagnant?

maybe if i stay put i will find out???

our should i lean and reach and stand up walking some place further?

-i crave evolution

i want so much more than the face value of all of this...

i want the puzzle to come together.

i want the work, the strive, the hunt and find-

and i want to capture all of it-

like a flower press,

like a water color,

like a classic recipe,

like a song in three part round harmony,

and i want to fit in in in in...

new year.

same me

i'll wait and see....

outside the bubble

2009-11-22T20:57:00.000-05:00

i have been feeling a little stuck in vermont lately--
how about you?

then i found this really cool video, that reminded me that there is more outside of our
wee vermont bubble--
check it out and tell me what you think-- i, personally am very inspired to know there is more outside of this box...
we are not alone.

2009-10-31T01:45:00.000-04:00

los huevos el jueves-- "eggs on thursday"!

2009-10-27T23:54:00.000-04:00

$8.50!

winter

2009-10-20T01:59:00.000-04:00

tonight Mathew (of the black door bistro) and I served our final dinner in the three season tasting menu-
serving this dinner in this time (a bit early, maybe for winter, though it does kind of feel like winter already, and often does this time of year), was a bit of an adventure- we both wanted the menu to be an expression of what we both felt most exciting about winter, while also acknowledging the depth, darkness & simplicity of the season.. I wanted to start by a fire, and we did, with whiskey and apple donut fritters- and we wanted the courses to be full filling- filling- and with the expression of simplicity.
Unfortunately, just a week before the dinner, I was notified that my very close friend was suddenly loosing her battle with brain cancer- in this last week i spent many hours with her, and asked Mathew to be prepared to serve the meal on his own.. In many ways, I feel like these last ten days & this dinner too- have been an opportunity for me to fully and completely experience the truth of the season. The depth of winter is so true and absolute- especially here- and we have only the very simplest of things to get us through- and then we do- and suddenly there is spring.....again.
For now,
we have this-
WINTER looming and yet familiar- we have celeriac and beets and carrots- we have the pot Au feu, - the "pot on the fire"... and that we have each other (even though the other may seem a bit distant they are there, believe me)...
Don't Forget-
don't forget to get together- cook gratin- make winter salads- learn new things- and be silent sometimes.

spring will come-

& in the meantime-
we're here-
see you soon.

in the news

2009-10-13T14:05:00.000-04:00

Next monday, Mathew (of the black door bistro) and I will prepare and serve our third tasting dinner. Though the event is fully booked, and is the final of our three season theme, we have decided to continue these special tasting menus begining agin in November. Our next series will be entitled "warmth in the winter" and will feature celabratory menus from three different regions of the world, begining with Indonisia, followed by Latin America and concluded with North Eastern Europe. I will write more about these next week- but in the meantime, check out the article in today's Time's Argus.

you can also read more of our interview with Sylvia on her blog

falling in

2009-09-28T22:02:00.000-04:00

and suddenly it is the end of September.

Crisp mornings, frost on my nose, on my prized petals, on the tips of kale. I have tomatoes, ginger gold apples and seckel pears ripening in my storage room (i gathered them two weeks ago, just in case of a sudden winter snap) and they are there, ripening, and attracting a few of the remaining fruit flies- I look at my little pile of fruit, my jars of pickles, and my bulk bins of herbs and mushrooms and wonder-- will it be enough? It's hard tellin' not knowin' i guess.. But we always get through the winter- and why should this one be any different?

Kismet has been promising a move since spring of this year-- and TRUST me, I've been working on it!

Sometimes it feels like the weeks move more quickly than i can believe, and as summer gives to autumn, already i have next summer menus in mind while booking solid with weddings for 2010!

These last few weeks have been particularly full with transition- Mathew and I served our second collaboration dinner last Monday ("fall") and we have been working on up-coming menus and themes for dinners to come- and in the midst, i have been making the way for kismet's new home-- it's all so complicated though- so many hoops to jump, loops to untangle, and cliffs to fall off of- and then there is the every morning waking to the questions within my own head-
does Montpelier want kismet to move downtown? what next? how? when? what if...? & there are definitely moments that i stop and look at everything (my desk overflowing, my children wanting my attention, order forms, bills to pay, menus to write, email full, phone ringing, dog scratching herself raw, leaves changing, car falling apart, line of brunch customers out the door, fruit ripening in the pantry, meat curing) and ME in the middle of it all- and I am suddenly very overwhelmed-- how do i take ALL OF THIS and make MORE?

in this industry there is a strange life that happens behind doors- in walk-in's, in meetings, in the middle of the night- there is this constant scraping the bottom to make enough for everyone- then there is what happens out on the floor- the abundance, the fluidity, the grace and charm- I have always been intrigued by the paradox of the restaurant ecosystem- and yet have always gotten a thrill when it all would come together, and the sounds of laughter and conversation mixed with glasses toasting, silver on porcelain, and music fills a room. I love to see people enjoy food- and most of all, i love LOVE love to cook that food that people enjoy. But how do i keep it simple in the midst of it getting more complex?

in ways, i look forward to the lights dimming for the winter skies; kismet is cozy and bright, the lines are shorter or non-existent, and there is more time for introspection. But there is also the awareness that this slowing down is an opportunity to organize and be prepared for the spotlights of the new spring..

& what do you want this winter to be?

tell me what you think-

grow local fest

2009-09-11T22:08:00.000-04:00

oh -

you might want to know

that kismet will close

our barre street doors

in full support of the

Grow Local Fest on September 12, 2009 (a little thing to help there be a garden project in every Washington county school)-

INSTEAD

we will be serving a very yummy and local menu up there with them on the college green.

join us,

& we will see you there--or on Sunday (brunch!) September 13, 2009

for our usual hours (8am-2:30 pm)

and don't forget to think about this:

part II: fall collaboration

2009-09-05T00:41:00.000-04:00

well-it is kind of crazy that another season is at it's peak (it does sort of seem like spring summer and fall just sort of bloom and wither rather quickly...), and soon another season will follow. in these last few days, i have heard so many happy voices proclaiming their love for fall-- ah, yes, it is so nastalgic, and romantic, and plentiful... there is woodsmoke in the air (it is september, mind you) and there are still warm afternoons and quick swims while we can get them..
and then there is this:
mathew and i are planning part II of our three part seasonal collaboration menus-- and Fall is really around the corner!

if you cant read the above photo- (it is kind of small) it details our next chef collaboration meal, to be held at kismet (all candle lit and cozy), with just mathew and I and our guests.. we have a few reservations already, b ut there are still several open seats- please do consider joining us, and if you miss it this time-- dont you worry, WINTER is just around the corner (our winter menu debuts october 19>>about the time of the first snow.) .
to RSVP for either meal, please contact us through this blog, or through http://www.kismetkitchen.com/, there is a contact us page there, and you can reach us there very efficiently.

would yo like a squizz at the fall menu?

i thought so..
stay posted--
but it may include smoked duck ham, candied crab apple, willow hill cheese, venison, and (amongst other things..) mulled cider and emily's family-made bourbon whiskey...

yes yes yes SUMMER

2009-08-18T02:02:00.000-04:00

its late... but i had to write and say a BIG thanks to all (11) who attended the special summer dinner menu at kismet tonight--
big yum for roasted eggplant, braised rabbit, and lavender ice cream!

Mathew and i made and served the dishes alone- toiled and deliberated over the courses, but OF COURSE it all worked out...
it's 2 am-
i'm tired/wired
and cant stop thinking about the NEXT dinner!

hooray for summer!

2009-08-10T23:05:00.000-04:00

this month, mathew bilodeau (chef at the black door) and I will begin our three month, three season, tasting menus. We will serve one menu each month over the next three months featuring our favorite flavors of summer, fall, and winter... You know that the seasons change quickly, so be sure to RSVP ASAP so you can mark this auspicious time.
We will only serve one seating to a total of 10 guests each menu, over the course of 3 hours in the candle-lit evening private dining room at kismet on barre street.
And-- it's being offered at a bargain too, because mathew and I just really want to work together in a new and inspired way- so the meal ticket is $100 per person including wine, beer, deserts, etc..
RSVP by 9pm Saturday August 15
(you can leave a comment here to rsvp) or email kismetkitchen@yahoo.com

thank you

2009-08-08T17:07:00.000-04:00

The kismet crew returned to Barre Street after a well deserved and appreciated vacation on Friday to the joyful faces of many- we had a busy day that (thankfully) flowed really well (even though i did capture nearly a 1/2 gallon of heavy cream in my shoe). After work (and nearly 100 meals later), we all ran home and got dressed for our next engagement. Sara Grace, with her head newly shaven, aimed for the main stage of the North East Kingdom music Festival to play at sundown, and the rest of us to the Seven Days Daysies Party, where we received our first Daisy!!

Thank you to all who voted for us (we didn't even realize there was a vote in order, and none of us even voted --or bribed anyone else to!). I have to say that it felt pretty good to see a few of our other local businesses catch some praises too! congrats to Carlos at positive pie, the folks at bear pond, the gals (and men) at salaam, aliza and randy at red hen, and langdon street cafe-
Montpelier has changed so much since i came here as a child in the 80's- and so much so in the last 5 years. I look forward to watching Montpelier grow, and become more widely appreciated, and at the same time, one of the reasons i love doing business here is because it is so casual, friendly, and supportive. I hope that will never change..

thank you again--
and see you soon!

vacation!

2009-08-03T19:02:00.000-04:00

kismet will be closed wednesday and thursday August 5 & 6th.

Since summer has finally arrived and is in full measure, we have given ourselves a few days off- we will be open again, regular hours and with our regular menu August 7th. See you then!

saturday afternoon brunch menu 8-1-09

2009-07-31T23:14:00.000-04:00

hooray for kismet, and hooray for you! Genevieve (jen-vee- ev) has prepared a special bruch menu for us to mark the celebration of her advancement to the front of the line!
Today, August 1, 2009, Genevieve will serve the following menu from 11am- 2:30 pm. We look forward to seeing you- and please do enjoy your meal!

it's finally here!

2009-07-28T23:01:00.000-04:00

it's finally summer...ah, yes- it's been a long time coming, really-

and though it may be at it's peak and just at it's start at the same time, there is a sort of hushed excitement as everyone rushes off for a quick last minute vacation just when they were all about to give up on summer all together..

This last week we also have been celebrating at kismet- in a way of sorts- the veges and fruits are just starting to really come in- and though strawberry season lasted about three days long, and raspberries have yet to come in abundance, Champlain orchards shared today that they will have their first apples of the season in just two weeks, and all of our other farmer friends have been calling in to offer all sorts of veg like peppers, broccoli, cabbage, zucchini, cherry tomatoes (finally!), garlic, chantarelles, cucumbers, green beans, corn (!), and still more peas, cilantro. and basil! This is it, the time we all have been waiting for in Vermont- when there is abundance and warmth, extra sunlight, warm water, music in the air, flowers (which are particularly tall this year because they are so sun starved), and outdoor festivities.

There is too, that this time of year also brings the abundance of work and energy spent preparing for the winter- which we do wholeheartedly as we pickle and can, jam and jelly, and dry precious herbs roots and mushrooms- we watch the animals get big and fat, the wood get chopped and stacked, and under the shade of our favorite oak elm or maple, sit with tender tired muscles watching the light change as if we can see time passing... i look out over my green mountains and can imagine them black and white and crystallized- i look at my stack of pickles and wonder how many i will have left when the spring thaws come. I look at my children and watch their legs grow as they learn to swim stronger, and realize how soon it will be that we have to buy new snowsuits and boots..

All of this-- IS--- why i am here- being in Vermont requires a sort of presence that demands so much of me- it is so involved and exhausting, i rarely even have time to read the newspaper or watch tv- and at the same time, being so crudely dependant on the weather also aligns me in a way that i feel completely connected to the harsh and beautiful realities of the whole world through tasting really fresh green beans and watching as the garden overflows....

truth be told- we are all working really really hard and doing our best to make it look easy, graceful, prosperous, and fun-- and right now i am feeling that deeply.. "It's like i have been climbing a mountain and come to it's peak, ecstatic and exhausted and full of awe- and then i look out and see twelve more peaks in the distance that i will need to climb.." (phil gentile)

Before you set out on your next big trek-- come in and let us feed you- have a glass of fresh pressed juice (or a bloody mary!) and sit for a moment amongst friends- we look forward seeing you...

see you soon.

xo

crystal

2009-07-21T23:31:00.000-04:00

it may rain-- it could hail- and thy wind might blow--
but love--
oh yes LOVE
swirls in the air tonight..
yes it's wedding season in vermont- and again i am humbled by the truth of the wedding commitment..

and as one who attends many weddings each year with those i barely know; i must say- THIS year has been a year to remember.. sure there was the tornado back in 2007- the crazy hot rain and mud that melted sophie and aaron's wedding cake in august that year- and a the other little pitfalls- but this year-- this year has been a year to remember... to remember RAIN-- the emotion of it is so full now and i cant help but wonder-- wow... could these marriages be like these storms- as one mother in law to be said-- "it rains then the sun just shines.. like marriage"..
congratulations to all married this summer (?)

every one wants to know...

2009-07-07T00:00:00.000-04:00

every one wants to know...
DONT YOU?

keep looking--(but dont stalk me)--- and you
will see

perfection...
love....
magnified..

(ive ben to a few weddings lately; cant you tell?)

let's see

2009-07-05T23:33:00.000-04:00

ahh.. let's see
how are things?

things are good.. there is love in the air (it is wedding season you know!), and

Montpelier love birds

have been spotted on

OUR NEW PATIO!

hope to see you there soon!

i love you

good to be home

2009-06-16T21:40:00.000-04:00

i first returned to my home in vermont in 1998- it was beautiful and the same as i remembered it (a bit smaller i guess-- but i had grown!)- and fit so snuggly around me-
i slept in my old room- after being away from it for 7 years- & it felt ancient and historical and mystical--and secret- i was alone there, and it was perfect...
this was the last real time i have ever had alone-- and that was 11 years ago-
my oldest son MOSES is 10 today...and kismet is in the midst of wedding season, and i also have celebrated my own (32nd) birthday-- I wanted to find words for all of this put together, but will inevitably do so in your menus for this week-
in the meantime--
read this: a story of a girl i connect with
tell me what you think--
and ill see you soon!

c'est la vei

2009-06-05T23:39:00.000-04:00

since last time:

yes! we did get the permit for the outdoor seating, and are working with a generous lot of folks to create an extension to the current kismet dining room--

yes! we did get our liquor licence-- mimosa's & bloody mary's and some rum drinks are all we have so far, but hoping that you will help us pick some wines and a couple of beers to add to the menu-- any ideas?

but alas, dining has been S L O W this week- so if you were waiting for an open table-- NOW is the time, because it seems that ALL of the tables have been open a lot lately!!

wild mushrooms!
thanks to Dave, our neighbor/forager, our fridge is FULL of them! and they are amazing in flavor, aroma, and unique appearance-- i feel like a little gnome in her den kitchen toasting, roasting, drying, and sauteing the assortment...

local strawberries-- i know, seems CRAZY because it has been so cold-- but yes, they are around, and as it so happens this time of year, the rhubarb and strawberry meet like two ships crossing in the night, and if we are lucky, we will be processing fresh rhubarb/strawberry jam within the next week or so-- yippee!

and wholly greens!! --local (like 2 miles away) spinach!, salad (with flowers--thanks joe!) from screamin' ridge

and it is life-

kismet is 2 and 1/2- and like a mother of a toddler, i am readying myself for the inevitable business of caring for a child who can walk on it's own... For the last 2 and 1/2 years, we have nursed her, held her close, and kept her in the little baby crib, off the beaten path, in a makeshift home (cozy and safe). We have introduced her to the world slowly and cautiously-- but now she has her little

ego-- her want to thrive-- her relationships and friends and connections-- and it's time to ready ourselves for her inevitable maturity--

as many of you know, we have been looking for a new home for kismet-- something a little bit more DOWNTOWN, if you know what i mean.

Well, we've been looking and two places presented themselves to us. We have been asked many times about the situation and i have to say, it's a little bit stressful- it's like considering three places at once--

where we are, one on state, and one on main--

there's a lot to consider and a bit of risk in each decision--

oh... if only things could be easy!

so-- we are asking for that right now.

On a bike ride after a day at the Montpelier middle school, i had this realization that kismet means fate-- but that it also means faith-- faith that what you do with good intention will pay off later-- so my life is this now-- kismet is becoming her own and teaching me-- that if i believe in fate, i have to have faith and just relax--

do my best, know what i need, and just try-- (aim, fire, shoot!)--

so, i don't have any new news for you, but i will say, that things are looking good, and no matter what-- if you want kismet in your life; she wants you and will always be there--

time

2009-05-19T21:35:00.000-04:00

it's time

that pushes and pulls me

excites and scares me

deceives me and tells me the truth simultaneously.

it's time that i make decisions

time to take control

get more organized

it's time to plan

to go outside

to coordinate, to relax.

then, it's time to sleep, time to eat, time to pay the bills, time to do the laundry, time to make a new menu, time to go on vacation, time to buy birthday presents, time to take a break- and look at how time has passed and brought us here...

took a moment today to do some Internet searching-- it's always good to read what other's are saying about you- especially when it is good! in the midst of planning kismet's Summer menu, dodging and engaging city council meetings regarding our summer patio, and trying to put all of the numbers together for our prospective expansion this winter, i came across this blog-- big thanks to he/she who wrote it, and thank you to all who help make what we do possible and FUN. We have a nice time with you.

oh-

and dont forget-- it's time for asparagus, rhubarb, spinach, and mushrooms!

mother's day brunch

2009-05-09T16:33:00.000-04:00

mother's day brunch!
sunday may 10. 8:30- 2

house cured organic salmon on seeded baguette, poached eggs, hollendaise. served with roots or salad

grilled soldiers of proscuitto wrapped asparagus that you might want to dip in our egg nest toasties. (served with herbed roots)

frittata filled with peas, feta mint, and fennel tops. served

with salad, roots, and toast.

hooray for moms!

Come toast yours with

organic champagne and bloody marys!

2009-05-03T09:20:00.000-04:00

Big week in montpelier today-
the health care rally on the state house lawn, green up day, the first farmer's market, the boys officially opened three penny taproom, and today is all species day!
dave brought in a bunch of wild stuff so we've been up to our elbows in local fresh and wild foods!

today:

wild rosti (jeruseleum artichokes, day lilly roots, spring onion, wild leek), truffled fiddleheads, poached eggs, screaming ridge spinach, red hen toast, and choice of bacon tempeh ham etc...

see you soon.

at last

2009-04-26T21:44:00.001-04:00

at last-
wild red asparagus, ramps, wild mushrooms, day lilies, and-- oh yes child-- leaves on the trees (and flowers too)!

before i went to bed last night, i opened my bedroom windows- with the two windows by my bed open for the first time in 6 months, i fell asleep hoping to hear the sounds of the first spring thunderstorm- the lightening was shooting across the sky kind of how the northern lights do -- silent, fast, and illusive- but they were there, and I realized that i have not seen lightening in over 5 months... i slept deeply- so deeply that when i woke (well past when my alarm was supposed to go off), i kind of jolted out of the bed like lightening, threw my clothes on and opened the door (with out a coat on again)- and then kind of hesitated on my front step-- overnight, spring sprang, and was there in front of me. those who live in vermont are probably like- yeah yeah yeah, big deal, happens every year- but for the years that i was away from vermont in spring- THIS was the part i longed for- the sudden, quick, untamed intensity of spring in vermont. After the sap flow, before the water warms completely in the swimming holes, there is this moment, this brief moment of awesomeness when the flora roars and says -- oh no, we didnt forget, we've been here all the time, and thank you very much for waiting- and TADA! here it is-- and all of a sudden after nearly 6 months of darkness, greyness, and leaflessness- everything wakes up--

and i believe we do too- and there i was on my lawn in the after dawn with my camera and with my morning wonder eyes, taking photos-- lying on the grass (yes, grass!!) taking photos of flowers

as soon as i went into kismet, i was met with the fierce reality of being short staffed, and preparing for sunday brunch.
thankfully, dave had brought us an amazing assortment of local fresh wild crafted foods so i made an abbreviated menu featuring those and just hoped everyone would understand the situation.

After work, and a quick grocery shop at the co-op (can you believe the price of retail food?!), I made my way over to lamb abbey for the benefit for KATE and PAUL from HIGH LEDGE FARM-- sara was playing there, and it was a great opportunity to help out the farm as well as see sara perform with the children. Alanna and her children also came, and I have to tell you that I nearly cried when I saw her son dancing- his red hair bouncing, and that huge smile on his face-- i loved to see him so happy. and I loved too that so many folks were there to support the high ledge family-

now i am near bed-
very close to reaching out to utube to watch entertaining and useless videos, and trying to turn this sunday into a friday (it's friday to kismet)- but i wanted to be sure to say this:

thank you to all who celebrated this spring with us- we have been challenged in ways (we were extremely short staffed this week) and appreciate all of you who were patient and kind while we did our best.

oh- and keep your eye out for the burlington free press on Wednesday- dave (our forager) and moses were out foraging with bfp staff for an article to be printed in the food section.

enjoy spring-- it only lasts a minute or two.

2009-04-23T09:41:00.000-04:00

ok, it happened- and it's official, spring is here, even though (i know) i though it would never happen. And just like everyother year, it snuck in and surprised me. on sunday i walked to work without a jacket on! i felt naked and exposed, but smaller, less bulky, and free!! Working in the kitchen also feels different- though we have been using local foods all year long- there is something amazing and special about the wild foods of vermont that come in freshly picked- it was especially cool to open the bags of wild day Lillies, sunchoke roots, and wild leeks, as well as open up our reserve of dried powdered wild mushrooms and put together plates that were full of all kinds of shapes, colors, and textures that fully embody spring in vermont. Thanks to Dave K. (our personal wild crafter) the restaurant has been abuzz with awe and intrigue and conversations have been enlightening- dave spends quite a few mornings at kismet in the dining room eating and connecting with folks, and it is exciting to see his business take off as local folks request his services to help teach them foraging skills for their homes and land.
On the other side of things- spring also is a big healing and purging time, and kismet and the families of kismet of been riddled with our own quakes and shifts- we did close the restaurant yesterday because my children were sick and there was no-one well enough or available to cook-- wow! talk about micro business! we were only open for an hour! today i am running back and forth from my home to the restaurant to take care of things, train our new cook genevieve, and try to maintain things on both fronts- stefi's back is out, alexis has college finals, and saragrace is still recovering from her cold-- alanna hasnt been sleeping well, and the rest of our staff has had to cover and care for us! YIKES! but, thankfully, montpelier is a fun and comforting place to live and do business and i am so thankful for everyone's support-- while other businesses note slow business, i am happy to report that ours has doubled since last year, and we are stronger than ever!
Thanks so much---
and I know, I know-- you want info about our move-- i will know soon--!!

april snow = still some winter left to go

2009-04-07T20:15:00.000-04:00

even though the sap harvest peaked two weeks ago- and even though we've been serving local salad greens for the last month, and our local tomatoes are just as bright and luscious as they could be, it is indeed snowing... still.

if you've been reading my posts, you would see that i always get a bit anxious for summer around this time of year- and anyone who lives in vermont year round would after nearly 6 months of freezing temperatures- but after already having had some really lovely warm and 60 degree afternoons back in february, it is a bit disappointing (and confusing) to have there be snow falling and for the air outside to feel and taste and smell like november.

But, regardless, Easter is in just a few days and montpelier children will hunt for eggs int he park regardless of snow wind rain or slush, as they do every year, and we at Kismet, will create a bright and lovely Easter brunch menu like we have for the last three years. Ahhhh- brunch. It's such a great meal really, and when eggs are our canvas, creating a special menu for Easter just feels so-- natural.

Though I haven't completely decided what we will be having- i do know that it is absolutely necessary in include some items- lamb, asparagus (looking for wild red "asparagus", if you have any let me know), quail eggs, local ham, and eggs-- of course. In my family, it was a tradition to have eggs and sobrasada, apparently (after doing a google of that so i could link it for you) that must be something very specific to my family, as sobrasada seems to only exist in one photo- I have decided that i while this year i will do my best to replicate it (i'm sure my aunt marilynn is scoffing at me now), i will make it a mission to reconnect with my Portuguese roots- master my family's original recipe, and share it with all of you for real next year.. in the meantime, i will make do with some hose made lamb chorizo and egg frittata's and hope everyone in my family appreciates my efforts...

Speaking of efforts-

Kismet has been steadily gaining on expansion plans-- though there are lots of rumors out there about where and when we are moving into a larger space, I can tell you only this:

we are currently negotiating 2 spaces downtown in montpelier and hoping to have things clarified by the end of june and plan to be in our new space by the end of the year. In the meantime, we are planning to have about ten more seats outside for the summer, and will hopefully have our liquor license by next month (in time for deserving mothers on mother's day). What else? Oh! and the space currently inhabited by kismet???? well, there are lots of ideas, one of which is for us to share it with others-- do you have any ideas??

also, we are working with someone fabulous to recreate our menu and re-do our website-- i am REALLY excited about this and hope that everyone will give me some feedback about what you would like for the new menu to include.. do you have a favorite? was there a special you had once that you think deserves permanent placement on our menu? is there something we should know about items we have now and how they could be different? Kismet is yours just as much as it is ours-- trust me-- i just work here.

so, what do you want for breakfast?

good night, i love you, and I'll see you in the morning!

2009-03-23T22:29:00.000-04:00

thinking about how things have been-

the sap flowing like mad--flooding- then stopping and standing at a STAND STILL-- that's kind of like how i feel--

man, i felt it all in February- it was overwhelming, it was all flowing freely--then slowed down... but now and now in mid march, i am feeling it again.

you may have heard about the "skinny on the skinny" post-- it was all pretty bizarre and unusual, and it set off all sort of reactions-- one of which was my choice to remove the post from this blog--

while i hoped that folks would read it and be inspired by both benjy's and my generosity (in sharing our process-s), what actually happened was an overwhelming amount of feedback that has been very distracting-

for the last time (i hope), i will say again that kismet is not worried about competition-- our (sp and kismet) conversations previously posted was about getting to know each other... that's it....

and now that time has passed, and time does what it does (allows us to evolve), we all are able to settle in to what is what..

what is what?

love is in the air....

love me and i love you back

loving redhen ham and cheese croissants, loving so many things--

montpelier...

more later

sap flowing

2009-03-12T07:50:00.000-04:00

it was early when i got up this morning, still dark, and still snow on the ground..
it feels endless- and lately i have felt a bit overwhelmed by it- but when I unlocked the front door, and started putting together my prep list, i started getting really excited-
I remembered that joel had brought down a delivery of local beans from the north east kingdom (yellow eye, king of the early and jacobs cattle). And as I started pulling things out of the fridge to prep for the day, I came across the salad greens that Pete's Greens brought us yesterday (full of sunflower greens, tiny baby kale and little leaves of radish and lettuces-) sitting next to the absolutely fabulous greens from joe at screaming ridge- And though it doesn't feel like spring outside, i can see that it is close- i can taste it, literally- and it tastes good!

During my morning chores- making coffee, mixing crepe batter, melting chocolate- I kept thinking about this whole thing with the skinny pancake. I still feel kind of confused- i know that everything will work out as it needs to- i just feel distracted. I have been getting a bit of response about the post and the situation- unfortunately, quite a few of them have been very intense and from folks who have never been to kismet. I am questioning myself- maybe even doubting a bit- pausing when maybe i wish i were flowing-
and then, the sun is up- and it's warm and cozy and the tomatoes in my hand are ripe and meaty and juicy, and I am inlove.... and just like that, the sap starts flowing.

closed till march 4!

2009-02-27T02:34:00.000-05:00

here's our recent press release:

PRESS RELEASE
For immediate release
February 26, 2008
Contact: Crystal Maderia
802 522 3403
kismetkitchen@yahoo.com

Kismet Re-opens After Spring Break
As many know, most restaurants suffer slow sales and profit losses in February, and for those restaurants dependant on local ingredients, February is a cold and bleak month. But many Central Vermonters who have visited Kismet in Montpelier, know that this restaurant has a way of avoiding the odds. Thanks to a dynamic business plan, and a commitment to a sustainable business model, Kismet owners Alanna Dorf and Crystal Maderia have been able to navigate this usually slow season with ease.
Thanks to the diversity of their business, which offers event and wedding catering as well as an in-house menu of locally sourced breakfast, brunch and lunch menu items, February is a time of planning, prosperity, and productivity. As couples around the region plan for their summer weddings, Kismet collects deposits well in advance, and often finds deposit checks rolling in during the winter months. “Unlike other restaurants, our bank account is full in February”, remarks Crystal co-owner and Chef, “this gives us an unusual opportunity to enjoy the slower season and make the most of this time to plan for the upcoming season”.
One of the ways business owners Alanna Dorf and Crystal Maderia make the most of their time is by closing the restaurant doors for all or part of February. This year, the business partners remained open for most of the month due to local customer insistence, closing just the last week of the month. “It’s amazing how much networking I have been able to do”, recounts Crystal, “I am really excited to go into spring having re-connected with local farmers and wild harvesters and having had a chance to really consider all of our options, intentions, and opportunities for this coming year”.
In addition to continuing their search a new larger downtown location, Kismet is planning to build a large patio for outside dining, has applied for a liquor license to serve organic brunch cocktails, has collaborated with several local farms to ensure year-round local produce, and will re-open Wednesday, March 4, with a new Take-Out Dinner menu. To celebrate the re-opening, and in the spirit of spring, Kismet will be offering $2.00 shots of local organic wheatgrass normal restaurant hours Wednesday through Sunday 8am-3pm, and free house-made butter with all take-out dinner orders.
For more information about Kismet, to read the Kismet blog, or to view the online menus, go to www.kismetkitchen.com. Business hours will resume Wednesday March 4. Kismet is open Wednesday through Sunday.

ne-ne

2009-02-21T07:48:00.000-05:00

This weekend, I am offering two specials in honor of my grandmother

(we call her ne-ne), whose funeral i attended this week. My grandmother who lived in Pawcatuck CT near mystic and stonington, is part of a very large italian and portugese family, and many are fisherman, so I knew I could get something fresh. Unfortunately my wee little ne-ne (she was only 4'7" tall), was not known as being a gourmet- so, when I went to my aunt patty's fish shop in westerly, and asked for ne-ne's favorites, I new I was going to have to get creative. I did not leave the fish shop with a few dozen live lobster, I did leave the shop with a dozen stuffed scallops and a pile of finnan haddie. My grandmother loved the stuffed scallops (scallop shells filled with a breadcrumb mixture of shrimp, crab and scallops meat) baked as is, but today's benediction will feature the scallops topped with poached eggs and hollendaise and served with a salad or our classic local roots.

The finnanhaddie is a smoked haddock originally from scotlland, but a classic in many a cream sauce and chowder recipes from my home town. Today I will feature it in an omelette with pea tendrils, tomato, chevre and raw milk cheddar.

i dont really get out of town very often, so even though this trip was sort of last minute and in the midst of other dramas- i did appreciate the opportunity to get to re-unite with my family and.. to see the ocean!

winter wonder..ing how much longer???

2009-01-28T22:09:00.000-05:00

As our supply of local foods narrows to just a few items- and the snow keeps falling- and it seems everyroom i am in nearly everyone is coughing or weezing- i am wishing more and more that i could hibernate for the season! But alas- you would not let me! each day, I get to share the warmth and coziness with some of montpelier's finest, and fantasize and make plans for the spring and summer to come- I am planning alot lately- planning our summer wedding menus (simple, fresh, and fabulous!), planning events for my book (come see me at the co-op in February!) and for kismet (can't wait for the farmer's market again this year!), and getting to work directly with farmers planning crops for this coming year! And... you may have heard, we are also hoping to plan a move by 2010! So, while the snow is still falling out my window and I am very much troubled by the depths and diseases of winter- I am also fully involved in an internal process like many of the farmers and foragers we love and depend on here in vermont- It is important to be just a little bit ahead of things- though sometimes it feels impossible to keep up a pace like that- winter does give us a moment (while stuck in our driveway) to contemplate easier and warmer times- and ways that we can help manifest them!

I would love to hear some of your ideas! Any idea where we should move to? what would you like to see kismet incorporate into it's plan for 2009? an outdoor patio? bloody mary's and mimosas? a new menu? dinner? let us know what direction you would like to see us grow, and if you have any resources you think we should know about-- please, LET US KNOW!

in the meantime, I will share with you some of my favorite Montpelier offerings you may not know about--

MAYDAY studios-- my favorite little bookbinder runs a letterpress shop here in montpelier- check out her website too!

Saragrace and the Suits-- this band only plays about once a month, but they bring the type of full sound that keeps you going well past that

fat toad farm cajata-- yummmmm

montpelier winter farmer's market-- every other saturday up on college street

an amazing sprout salad special at THE BLACK DOOR, using pete's greens micro salad (not on sale elsewhere)

soon to come-- Venus Tattoo studio! in east montpelier providing tribal, unique, and custom tattoos!

two rivers farm-- they are planning alot of work over there, and because it is so close to town, everyone who loves good food and loves montpelier should check it out and get involved

edible green mountains is a great new, FREE magazine dedicated to local food issues in vermont.. though they haven't featured us yet, I did have a conversation with Deb (the editor) that inspired me deeply.

transition vermont is this new communication and networking tool helping folks connect and participate in local events that will help to shape montpelier and the rest of vermont's future. Join us and become our friend!

new years day brunch

2008-12-29T21:09:00.000-05:00

New Years Day Brunch
at kismet
January 1st 9am-2pm
*
We are celebrating our 2nd birthday!
Join us, and enjoy a special menu of decadent offerings like
Maine Lobster Benedict,
Vermont oyster mushroom and truffle frittata,

house cured salmon carpaccio, crab and quail eggs,
flaming banana strata, special cocktails (yes-bloody mary will be there too),
house favorites from our everyday menu, and other surprises!

kismet
intentionally delicious
*
rejuvenate, nourish and celebrate!
207 barre st, montpelier 802 223 8646