hunting for spring

today i woke up to birds chirping and a family of deer outside my window-

i woke like a creature coming out of hibernation-

visualizing wild leeks and fiddleheads

i felt like i could almost smell them- & feel moist dank dirt on my hands.

so i made a few calls and set out to a patch of forest near the reservoir-

the sun was warm today, and the brook was babbling- so i knew that i could very well find something despite how early in the year it is to be foraging.

I walked along the brook

found puffballs and bones

saw dainty blades of chicory

and thought about what may or may not be growing beneath my feet.

It's true that i returned to town with an empty harvesting bag,

but my little visit to the forest inspired me in a way that

reading cookbooks, planning menus, or leafing through seed catalogs leave lacking.

today we celebrate the farmers & foragers

dedicated and determined to

find & nurture the wildness around us

special

steak frittes

seared greenfield highland beef NEW YORK STRIP, topped with a poached alpaca farm duck egg, drizzled with a savory butter of capers & allen lapage's wild leeks

served with vt grown potato fries

easter menu!

easter is early this year!

easter brunch sunday april 8

9-2

now taking reservations for parties of 5 or more!

802 223 8646

happy crepe makers

once a year, each of my children are allowed to bring their classmates to kismet for a crepe and tea party! Today, Lara Slessor's 2nd grade class came, made delicious fresh mint tea & each made their own crepe!! they did a great job, were very polite, and filled our dining room with giggles, joy & chocolate fingerprints!!

Having the children there reminded me how important it is to be sure to involve kids in the cooking of their own food. They had so many wonderful questions, and really were very proud of themselves & the food they made!

theres a new season on its way!!

AHH! SPRING! yes, really, it is nearly here!

Where does this joy come from?

is it in the sunshine-

the feeling of bliss when i wake-

the grass revealed?

Is it in the warm breeze-

the site of naked skin-

the extra bit of sunlight as i set my dinner table?

YES!

it is all of this and more!!

It is the pleasure in my heart as I receive local spinach-

newly dug roots

fresh eggs with the bright yellow yolk of happy chicks!

It is the excitement in my whole body when i plan kismet's garden-

5000 feet of simple expectations

where spreadsheets give way to soil, starts & seeds!

& it is within me-

my own yearning for new flavors, colors & nourishment...

After all that we endured last year (which i still struggle putting into words), at kismet, we are quietly celebrating the birth of a new year, and a new season!

I hope you are all well, and will drop in and join us soon!

Also, i hope that you will let us know what is your favorite oldies as well as your new favorites so we can form our new menus with you in mind!!

xxooo

XOXO

looking to celebrate someone special?

treat your valentine (& yourself) to a whole week of pleasure!

kismet will be open & serving swanky sultry specials

FEBRUARY 15 through FEBRUARY 19!

(WE WILL BE CLOSED TUESDAY FEBRUARY 14)

side note:

I am excited to report that our valentines week will also be influenced & inspired by flavors of mardi gras! this weekend, im headed down to new orleans for just a minute & i'll bring you back something special! xoxo

2012

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!

$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!!