Hel’s Kitchen VT
Please note that for the moment Hel’s Kitchen is only a website and no longer a restaurant / baker / pop up restaurant / caterer because Helen has a really great new job as Executive Director of the Vermont Fresh Network. This Network has promoted the local food economy since 1996 through connecting chefs and farmers- learn more at VermontFresh.net.
In the spring of 2015, Hel’s Kitchen became a subletter for the final year of the lease held by local Montpelier fine dining restaurant Salt Cafe. Hel’s Kitchen offered weeknight dinner takeout, 5- to 7-course tasting dinners, and occasional catering. The menu changed every week to explore new regions of the world – from Macau to Sweden to Louisiana. Everyone was surprisingly willing to try unusual stuff, even the cabbage-filled cookies from Slovakia week. Thank you to the customers who made a point to buy one of everything every week – you are particularly awesome.
Sublets eventually finish, and this one did. Hel’s Kitchen went on to do a summer long pop up at Vermont College of Fine Arts, catering, and baking for Adamant Co-op. And then Helen got one of those jobs that doesn’t involve knives or hot ovens, directing the Vermont Fresh Network. Which, in turn, means that Hel’s Kitchen food is not currently for sale. . . but boy was it tasty while it lasted. We’ve collected lists of dishes we served in the original restaurant under the Menus header.
The culinary philosophy of Hel’s Kitchen could be summarized as very, very smitten with how many different flavors there are in the world. With classic dishes we did our level best to achieve authenticity (injera, for the record, is not simple to make). Some we admittedly tweaked to be sure there were enough vegetarian options on the menu (that Vegetarian Cubano? That was invented). Some dishes were inspired by the flavors of a place more than an actual recipe. The spirit has been a creative celebration of food’s diversity – with the hope that for any cuisine catching a customer’s fancy, they might seek it out from a cook who really knows that food. Check out the Menu Notes section for notes and recipes. We’re continue to build this collection with new ideas and refinement of previous posts.