turn around

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 ........

thank you

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!

april snow = still some winter left to go

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!