inch by inch

it has been such an amazing spring! hot weather, sunshine, green everywhere, birds everywhere, but also kismet is back in the garden!!

watch as our garden grows, and look to mark your calendar for upcoming garden events!!

today genevieve & i dug raised beds (with emer in the lower bed pulling sod & making beds too), and planted our wee little onion stets (from cate & paul at high ledge farm), as well as sewed some seeds! it is kind of crazy how amazing it feels to be in that garden! Every morning when I arrive, i take a walk around the grounds and note the growth that occurred since i had been before.. sometimes, even while i am working, i feel like i can look up and SEE things GROWING! dandelions have practically blossomed & gone to seed before my eyes in this crazy 80 degree spring heat wave!

join us in celebrating the tiny miracles!

hello spring!!

part II: fall collaboration

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...

c'est la vei

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--

sap flowing

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.

KISMET: Fate; meant to be; the full circle of good intentions; good Karma

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We, Alanna Dorf and Crystal Maderia are the excited visionaries of Kismet, a new restaurant planned to open in November, 2006 in Montpelier Vermont.

8 long months of brainstorming, writing, research and planning has brought us to the count-down of business ownership! At last, the loan application is in, so it is just one week before we get to celebrate (we hope) and launch into full-scale renovations, cleaning, organizing,and managing of our dream. Dedicated to the ethics of responsible consumerism, Kismet will offer intentionally delicious foods created with the best ingredients. Whether we have grown them ourselves, or come to know the farmers who did, ingredients are those that are sustainably raised, harvested, and purchased in an effort to connect food producers with consumers through inspired food and plates with peace in mind.

Kismet will offer

breakfast and brunch

Wednesday through Sunday 7:30am-3:00pm

including fresh seasonal juice, gluten and dairy-free baked goods, artisan meats and cheeses as well as the freshest local eggs and vegetables we can find.

Soon, Take-out meals will be available in the evenings,

featuring ethnic cuisines prepared in harmony with the rhythms of the seasons and highlighting artisan ingredients.

Each week, new meals will be offered and available in single and family servings.

Save this site to your favorites and check for weekly menu updates.

Corporate Accounts and Catering Services are our UNIQUE SPECIALTY.

Let Kismet impress your clients, family and friends with our presentation and knowledge of food.

Instructional Classes

Dedicated to the latest food trends, special diets and culinary topics, classes will be offered this fall upon opening.

save this site to your favorites for the class schedule to be posted soon.

classes include:

gluten free baking for the holidays

sourcing, ordering, and cooking local organic meat; for newly transitioned and seasoned meat eaters alike.

Cooking for Winter Wellness, a series dedicated to deeply nourishing meals for winter wellness.

Spring Broths and Wild Edible Tonics

Throughout the day, stop in for fresh fruit or vegetable juice, specialty pastry, organic coffee, or handmade chocolates and truffles.

Personalized Gift baskets, gift meals and gift certificates are also available to celebrate friends and family with the gift of exquisitely good food.

Thank you for your support,

and please feel free to contact us with questions, requests, or if you have any trouble using this blog.

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click on the comments link below, type your comment and your name.

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Kismet