Kismet Inn and Spa

Our restaurant offers food of the highest quality, organic, natural, and, wherever possible, local, nothing canned, no additives, no pre-made broth, no packaged seasoning. I make my own tomato paste, jams, yogurt, pickles, pastry, and a form of clarified butter called “ghee,” often used by chefs because it will not burn during frying. My bread comes from bakeries that supply specialty stores or sell only at farmers’ markets or natural food co-ops. The dairy products I use come from a third generation family farm in Maine where all machines are horse-powered or hand-cranked and the cows and goats are grass-fed, yielding raw milk, butter and ice cream (also hand-cranked). Two award-winning creameries specializing in goat and sheep milk cheese, all natural with no artificial or growth hormone, supply my cheeses, artisan products made by hand in small batches and aged from two months to a year (in a cellar under conditions of high humidity and cool temperature, while being constantly brushed and turned to ensure a consistent rind).