About Gretchen

  • her last meal would be rotisseried chicken, or maybe fish tacos

  • if she were religious, Jean-Talon market would be her church

  • prefers food as vocation, politics as avocation

  • she’s a sucker for a good cause

  • would never have dreamed that she would have lasted in such a LTR with winter

  • prefers music sung in another language

  • ideal date night: shooting pool at Charlie-O’s at happy hour on a cold winter night

  • likes to cook with cast iron

  • has Libby and Fred to thank for all of this

  • always tips street musicians-especially accordion players

  • fell in love over chiles relleños

  • believes when you put good food and good people in a room, great things can happen

About Greg

  • considers good music essential to cooking

  • never tires of watching Minister Brook flow by

  • is always happy to share recipes

  • enjoys biking up a technical trail (almost) as much as descending

  • fell in love over chiles relleños

  • doesn't think you should demonize any food

  • turns into an eight year old come luge season

  • takes pride in a well-pruned tree

  • believes that a mountain bike is a foraging tool

  • enjoys doing the dishes

 

History of Bon Temps Gourmet

Started in 1990 with a street cart in downtown Montpelier

Began with the name Laissez le Bon Temps Roulez International Gourmet, shortened for obvious reasons in 2000

Had a café at the famed Pyralisk in Montpelier in the early 90’s

Vended at fairs & festivals out of a 1963 Airstream Globetrotter until 2007

Greg got a culinary degree from NECI in 1996

Gretchen returned to her political roots, working for Senator Patrick Leahy from 1996-2007

Greg worked as Steve Bogart’s right-hand man at A Single Pebble from 1996-2003

Built onto their house a commercial kitchen, dining room and apartment in 2003

Began doing private and pop-up dinners on site in 2004

Still occasionally teach cooking classes & lead culinary tours of Montreal

Proudly served Worcester Town Meeting Lunch 2005-16

Key part of the Taste of Vermont team in Washington, DC  2005-16

Built a smoke house in 2012

Began selling smoked nuts at Hunger Mountain Co-op and Pete’s Greens in 2014

Built a pizza oven in 2015 (thanks Duffy!) and started hosting West Worcester Woodfired nights in 2016

Started selling packaged bags of West Worcester Woodfired smoked nuts at local stores in 2021.