roche-mere wine event

March 4, 2013

FOR IMMEDIATE RELEASE

Montpelier, Vermont

This coming Tuesday March 12th, Vermont Wine Merchants, in collaboration with Kismet restaurant, are hosting a unique event, showcasing the organic and/or biodynamic wines of Roche-meré.  

The two part event begins with a free and open-to-the-public tasting from 12:00 p.m. to 3:00 p.m., to be followed by a reservation only wine dinner at 6:30 pm.  

That evening, Chef-Owner Crystal Maderia will present a five-course prix-fixe menu that both incorporates and is paired with choice wines, hand-selected by Roche-meré.  Maderia's unique approach is inspired by the intention to highlight the absolute enjoyment of each individual wine through both a culinary perspective and a casual dining experience. 

Both the daytime tasting and the pairing dinner will specifically showcase the organic and/or biodynamic wines of Roche-meré Wine Selections.  Roche-meré is an importer/distributer based out of Bordeaux, France, owned and run by Theo Mellion and Michael Affato, collectively boasting over 20 years of experience.  Roche-meré hand-selects and imports deep, complex reds and whites that express specific typicity and origin, which stimulate the intellect of the experienced wine collector, but also give less experienced wine lovers wonderful discoveries, creating new-found passions.  

Vermont Wine Merchants is the sole Vermont distributer of Roche-meré Wine Selections, and will be co-hosting this event.  

Kismet is a unique ‘Farm-to-Table’ dining & flavor experience, founded in 2006, expanding to its current location in downtown Montpelier in 2010.

Details:
Wine tasting: Noon to 3pm, 52 State Street, Montpelier, freeFive-course wine dinner: 6:30pm, 52 State Street, Montpelier, Reservations required. $65 per person (cash only)  (tax not included)


Contact: Ted Pearcy; (802)223-8646; tedkismet@yahoo.com

Kismet is located at 52 State Street, Montpelier, VT 05602, and on the web at kismetkitchens.com
Phone: (802)223-8646
Hours: Wednesday - Saturday, 8-2 & 5-9. Sunday, 9-2

 

early spring

you can laugh at me if you want to

tease me

and tell me that spring is still months away

but

i know that I'm right.

i can feel it

the snow is wetter, and underneath

the crusty soil, deep in the ground

the roots are drinking 

and behind the dark, hardened bark

the sap is flowing.

the roots are getting sweet

the limbs are getting supple

and the light is getting longer.

so maybe the tulips arent shooting out of the ground

that's ok with me-- 

i like to know that the bees are awake

revived and ready when that happens.

but soon

I can taste it,

I promise

early spring menu:

smallish plates:

regional oysters 

Raw  or  Rockefeller 

2.25

poached chicken liver compound butter 8

sparkling pinot noir jelly

mock calamari 8

fried oyster mushrooms & house remoulade.

baked caprese 9

red wine, basil,  mapplebrook mozzarella 

carpaccio 14

capers, pickled onion, horseradish, lemon, olive oil & herbs . choice of beef or vegetarian

 house charcuterie & cheese 9

duck speck, fresh ricotta, thyme honey & fig jam

mussels 7

jacob’s cattle beans, garlic, white wine, parsley

portuguese fish cake 8

potato & poached hake, drizzle hollandaise, micro greens 

fried goat cheese & roasted beats 8

french lentils, watercress, vinaigrette 

kale caesar 7

garlic croutons  

mixed organic greens 9

* chevre *feta *blue cheese  3

*bacon  3  *chicken  4  *smoked fish  4

moroccan carrot soup 6

 pistou garnish

larger plates

en cotte 

regional assortment of fresh & house smoked seafood 

(or vegetarian) baked in white wine & saffron cream, 

with tomato, capers, potato & scallions

 18

poached scallops

black lentils, pinot gris, watercress

 19

brined & roasted quail

riesling stuffing, glazed carrots & parsnips

20

dog river spinach malfatti

spinach dumplings,  alpine cheese 

16

poached egg $2.50

grain & vegetable platter 

choice of grilled chicken, tofu or tempeh.

 16 

roast lamb roulade

boiled potato salad, fresh mint, sea salt

  24

crusted pork chop

  honey polenta, maple drizzle. glazed peas.

20

brisket style smoked fillet

pot roasted cabbage & carrots, ripasso drippings & puff pastry

22

really important

it's almost nearly, and very much possibly, getting closer to spring.

standing in a room-
part dining room, part opera, part kitchen;
my heart broke open;
not unlike the shell of a seed.

thank you
for being here,
for sharing this
cave of darkness with me;
but it's time
we venture out

xxoo

valentine menu DINNER, THURSDAY-SATURDAY

because i love you, 

I want you to be strong  & to feel your strengths, while also hope for you to be humble enough to know how to play,  try new things, and unafraid to ask lots of questions.

because I love you, I want you to  taste, and indulge  in things that are fresh,  to crave what is sweet & savory,  and to be nourished by the simple things.

xoxo

kismet

to share: 

our own ricotta & duck speck

fig honey, fresh thyme, salt 

bread & butter

poached liver compound butter, 

rose jelly

oyster duo 

smoked & raw

carpaccio  

tigers milk  & scallop ceviche 

choose 1:

lobster stew 

scallops, mussels, hake, potatoes, cream

veg puffed pastry

seared duck

  pom molasses, bitter greens, candied nuts

smoked fillet

butter pastry, crisp kale

salted caramel truffles

$45 per person $25 per person wine pairing

a very special thanks

today we are a little sleep deprived, a little emotional, and a little bit in awe- 

as moses flies across oceans and foreign countries to the other side of the world, 

to land in western Australia by lunch time tomorrow.  

In honor of this incredible adventure, and the individual journeys we have made to get to this very point, moses and I have spent this last week together, outside of the restaurant with friends and family, and with each other in our home.  I feel honored to share this letter that moses left behind.

 xxoo

a slightly less than perfect photo of our new brunch menu..

not a great photo of a really great brunch menu.. you get the idea. xo

Here I am

Just a little note while I'm cleaning up & getting ready for the new menu tomorrow--
THANK YOU
for singing along tonight--
For real,
For those who heard, enjoyed & sang along
To the station (that Nicole picked) ;
you guys rocked &
Totally made my night


Staying late in the kitchen -
Scared of the freezing temperatures outside I guess...
Getting a few new recipes ready for the weekend-
Polpette,
Onion & bourbon jam,
Cranberry frappato -
You know...
And all the while,
Thinking of you -
The heat of the wood fire&
& the knowing that the days are getting longer.

I'll be in the kitchen tomorrow if you need me..
xoxo