Bangor Metro_Summer 2024

FEATURES

30 BEST RESTAURANTS 2024

The votes are in! We're sharing your picks for the area's Best Restaurants!

Plus... Discover delicious doughnut destinations, find unusual take-out all across Maine, and treat yourself to a tasty cocktail and dessert

46 PASTA PERFECTION

Meet the Mount Desert Island woman bringing a taste of Italy to Maine

50 EXPERIMENTS IN BACKYARD SMOKING

Tips and recipes from a local backyard grill master IN EVERY ISSUE

What

What

ON THE FLIPSIDE

Flip this issue over to experience all Maine has to offer this summer!

30 BEST RESTAURANTS 2024

THE EARLY BIRD GETS THE DOUGHNUT

Chocolate Sea Smoke Doughnut from The Only Doughnut in Belfast

ARTS & CULTURE

10 MAINE READS, MAINE WRITES

Follow the book journeys of seven Maine authors

FOOD & DRINK

16 GRILL MARKS

Food you didn't know you could grill and new recipes to try this summer

20 BLENDING FOOD & LOVE

Brackish River Bistro in Winterport is a dream realized for chef and owner Bethany Gregory

HEALTH & FITNESS

22 ADVENTURE ME

Travel a piece of Maine's Appalachian Trail this summer for big adventures

HOME & FINANCE

26 NEAT & TIDY

Tips for decluttering your home just in time for summer

2024 best

RESTAURANTS

My summer plans? Fun & Food!

I TOOK THE DOG FOR A WALK AND CAUGHT THE CHARCOAL SMELL of someone barbecuing. Kids were squealing and riding by on bikes. My phone pinged with friends planning to come to Bangor for a concert. I got home and joined my husband for a beer at our little patio table.

GUYS, I THINK SUMMER MIGHT FINALLY BE HERE.

Our Best Restaurant issue is always a sure sign of summer. And I know you’re excited about it because we had the most voters ever this year, with 5,846 individual votes! In addition to voting for your favorite restaurants in five Maine regions, you also shared your favorite cocktails and dog-friendly restaurants via social media — and we’re sharing it all starting on page 30. Plus you’ll find the best spots to find locally made doughnuts, cocktail and confection combinations to try in Bangor, and unusual take-out foods to pick up while traveling around Maine this summer.

If your mouth is watering, we’re serving up plenty of other foodie fun in this issue. Meet a pasta maker from Mount Desert Island on page 46, get tips (and recipes!) on smoking meat at home on page 50, and discover seven foods you didn’t know you could grill (grilled nectarine sundae anyone?) on page 16. And then you can work off all those tasty calories by hiking a piece of the Appalachian trail with Aislinn Sarnacki on page 22.

There’s so much to discover in this giant summer issue, and even more on the flipside in Experience Maine. It is packed with summer fun — from concerts to shows to outdoor adventures to food festivals. When I say there’s something for everyone, I mean it. It’s the perfect resource to plan an amazing summer, find places to stay, things to do, and, of course, plenty of places to eat.

HAPPY SUMMER AND HAPPY DINING!

AMY ALLEN EDITOR & ART DIRECTOR

Did you know you can grill nectarines? Me neither! But I can't wait to try! Page 16

www.bangormetro.com

P.O. Box 1329

Bangor, Maine 04402-1329

Phone: 207.990.8000

PUBLISHER

Richard J. Warren

SALES MANAGER Laurie Cates lcates@bangordailynews.com

EDITOR & ART DIRECTOR

Amy Allen aallen@bangordailynews.com

CONTRIBUTING WRITERS, PHOTOGRAPHERS, & PROOFREADERS

Emily Baer, Katie Bingham-Smith, Emily Burnham, Sarah Cottrell, Marissa Donovan, Patricia Estabrook, Anne Gabbianelli, Judy Harrison, Jodi Hersey, Emily Morrison, Joanna O’Leary, Kaylie Reese, Aislinn Sarnacki, Sarah Walker Caron, Robin Clifford Wood

Bangor Metro Magazine. Summer 2024, Vol. 20, No. 2. Copyright © Bangor Publishing Company.

Bangor Metro is published 4 times annually by Bangor Publishing Company. All rights reserved.

This magazine may not be reproduced in whole or part in any form without the written permission of the Publisher.

Opinions expressed in either the editorial or advertisements do not represent the opinions of the staff or publisher of Bangor Metro magazine. Advertisers and event sponsors or their agents are responsible for copyrights and accuracy of all material they submit. Bangor Metro magazine to the best of its ability ensures the acuracy of information printed in the publication.

Inquiries and suggestions are welcome and encouraged. Letters to the editor, story suggestions, and other reader input will be subject to Bangor Metro’s unrestricted right to edit and publish in the magazine both in print and online.

Editorial:

Queries should be sent to Amy Allen at aallen@bangordailynews.com.

Advertising: For advertising questions, please call the Sales Manager Laurie Cates at 207-745-2419.

Accounts Payable/Receivable: For information about your account please contact Todd Johnston at 207-990-8129.

ORIGINAL COVER IMAGES: Adobe Stock

Go Team!

WE’RE FORTUNATE TO HAVE THESE TALENTED & CURIOUS WRITERS SHARING STORIES THIS MONTH.

INTERESTED IN JOINING OUR RANKS?

EMAIL AALLEN@BANGORDAILYNEWS.COM FOR MORE INFORMATION ABOUT WRITING FOR BDN SPECIAL SECTIONS.

MARISSA DONOVAN is a contributing writer for the Bangor Metro and Bangor Daily News Special Sections. She was born and raised in Deer Isle, and graduated from Colby-Sawyer College in New London, NH, with a Bachelor of Arts degree in creative writing. In her downtime she enjoys reading, listening to podcasts, and gardening. Marissa is always seeking out feel-good stories and upcoming events in Maine to share with Metro readers.

JODI HERSEY is a reporter with ABC7 & FOX22 in Bangor. Over the years, she’s had the privilege of writing for all sorts of platforms including television, radio, magazines, and newspapers. When she’s not working, Jodi enjoys giving back to her community by volunteering at a number of nonprofits. Jodi is a proud military wife, mom, and a huge fan of classic cars.

SARAH COTTRELL is a writer, editor, and online content creator from midcoast Maine. She is currently an editor at Parents Magazine and is working on her first novel. Learn more about her writing on Instagram @housewifeplus and Medium @sarahcottrell, and sign up for her newsletter sarahcottrell. substack.com where she shares freelancing advice.

KATIE BINGHAMSMITH is a full-time freelance writer. She’s a staff writer for websites such as Scary Mommy, Grown and Flown and The Girlfriend. You can also follow her fashion adventures on Instagram @katiebinghamsmith.

JOANNA SHAWN BRIGID “BRIDEY” O’LEARY was born in Alexandria, Virginia, grew up in central Pennsylvania and Massachusetts, and now calls Sebec, Maine home. She graduated from Harvard University with a degree in English and earned a PhD in Victorian literature from Rice University. Bridey has served as a culinary consultant, food historian and travel/food critic for media outlets such as The Nosher, Let’s Go travel guides, Wine Enthusiast, HuffPost, the Onion, Texas Highways, Houstonia, and ColinCowie Weddings. Follow her writing and research projects at www.brideyoleary.com.

JUDY HARRISON is the award-winning, freelance theater critic for the Bangor Daily News. She retired in 2023 after covering the courts for more than 20 years. Harrison has lived in Little City, Bangor’s best neighborhood, since February 1984.

ANNE GABBIANELLI has enjoyed a robust career as a freelance writer, broadcast journalist, and college professor. Her articles about the fascinating people and history of Maine have been published in several magazines, newspapers, and other periodicals. She finds her subjects as she travels throughout the state, discovering hidden towns, visiting museums, and exploring local lore. Anne is also a hospice volunteer who meets amazing people who often share their life stories with her.

WELCOME TO MAINE!

Whether you're a lifer or just visiting, test your Mainer know-how with our Pop Quiz!

SUMMER 2024

JUNE 8 & 15

23RD ANNUAL GARDEN TOUR

HOSTED BY THE PEONY SOCIETY OF MAINE

The Peony Society of Maine is proud to host its 23rd annual Garden Tour on June 8 from 10 a.m. to 3 p.m. Join them for an afternoon among some of nature's most beautiful creations. The tour will begin at the garden of Roger and Sally Lycette at 1348 Ohio Street in Bangor. Then continue the tour at several other fantastic gardens in Bangor, Winterport, Pittsfield, St. Albans, and Ripley. This event is open to the public with a $5 cash donation per guest.

PEONYSOCIETYOFMAINE.NET

JUNE 13 – JULY 14

“LITTLE SHOP OF HORRORS” BY HOWARD ASHMAN AND ALAN MENKEN

When you live on Skid Row, nothing comes easy. But for meek floral assistant Seymour Krelborn, all of that is about to change when he discovers a strange and unusual plant that he names Audrey 2. Suddenly business is booming, the boss is making Seymour a partner, and even his co-worker crush Audrey 1 is looking at him differently. If only the plant’s appetite wasn’t so insatiable and its food of choice so frighteningly disagreeable.

PENOBSCOTTHEATRE.ORG

JUNE 22

BANGOR PRIDE PARADE & FESTIVAL

The Bangor Pride Parade & Festival is just around the corner! Let's come together as a community to celebrate diversity, promote acceptance, and stand united for love and equality. Events kick off at 11 a.m. Bangor Pride 2024 is proudly presented by Health Equity Alliance.

JULY 6

DOWNTOWN BANGOR SUMMER SIDEWALK ART FESTIVAL

Over 100 artists and vendors will be showcasing their art and wares in nearly every medium from all across the state. In addition to these jury selected artists, there will be live music, live demonstrations, live drawing, food vendors, a children’s area, a college art tent, and more! The festival runs from 9 a.m. to 4 p.m.

As the premier arts and culture destination in Central Maine, the Downtown Bangor Partnership seeks to highlight the artists and arts organizations located in the Bangor Region. Visitors are encouraged to stroll the streets of the entire Downtown to take gardens and permanent statues and visit the numerous galleries, shops and restaurants and explore the many art studios located Downtown, as well as businesses and galleries that host arts for locally made artists.

DOWNTOWNBANGOR.COM

JULY 15

BANGOR WATERFRONT NIGHT MARKET

Join 200 talented makers from across Maine with something for everyone. Woodworking, crochet, jewelry, glass artwork, home decor, handmade clothing, photography, fine art, and so much more. The night market also features food vendors and small batch makers. Beyond the classic festival fare you'll also find fudge, cookies, handmade candies, cheeses, breads, jams, local honey and an abundance of other local delights. There will also be live music and a stellar lineup of family-friendly entertainment. The fun begins at 4 p.m.

Find answers below!

MAINEHEALTHEQUITY.ORG

AUGUST 16-18

JURASSIC QUEST

AT CROSS INSURANCE CENTER

Check out the largest and most realistic traveling dinosaur experience in North America! Featuring a 60-foot-long spinosaurus, an 80-foot-long apatosaurus, and a gigantic lifesize T-rex. Plus fossil digs, bounce house, rides, and more.

CROSSINSURANCECENTER.COM

AUGUST 18

MELISSA ETHERIDGE & THE INDIGO GIRLS

AT THE SNOW POND CENTER FOR THE ARTS

Snow Pond Center for the Arts is excited to announce Melissa Etheridge and The Indigo Girls will be on stage for their 2024 Concert Series on August 18 at 6:30 p.m. Visit the website for details and tickets. $1 per ticket goes to supporting organizations working for equity, access, and dignity for all.

BOWLINTHEPINES.COM

Book Journeys

FROM

IDEA TO PRINTED PAGE, PREPARE TO BE INSPIRED BY THE JOURNEYS OF THESE MAINE AUTHORS

BY ROBIN CLIFFORD WOOD

Every journey begins with a spark of inspiration. That spark ignites a flame that lights our way along a trail, where surprise discoveries veer us off in unexpected directions. We learn, we change, we grow. Where we land at the end of our journey may be far afield of our originally intended destination.

That is what a book journey is like.

I knew I wanted to be a writer when I was 8 years old. In my teens and 20s, I had grand ideas of writing a blockbuster novel. Knowing my penchant for procrastination, I joked to a friend, “I probably won’t write that book until I’m 60.” That was at a time when 60 felt impossibly old.

In my late 30s I got my first job as a columnist for a local paper, and in my 40s I was building a portfolio of articles published in magazines. It wasn’t until around that time I learned the term “creative nonfiction.”

Even then, I never in my wildest flights of fancy considered biography writing. But then Jonathan and I bought an old island summer house in Maine, still filled with the belongings — the books, furniture, dishware, magazines in the attic, knick-knacks on shelves, galley-proofs of poetry publications — of a once-renowned writer named Rachel Field.

It wasn’t only her belongings that lingered in the house. Something of the woman herself — her presence — was there waiting for me. Or maybe she had guided me there to finish telling her story. For nine years I browsed brittle archive collections wearing cotton gloves, contacted Field’s distant friends and family, visited her former homes all over the country, and read the handwritten medical record from 1942 that reported the tragic circumstances of her sudden death. She was 47 years old.

My relationship with Rachel Field altered the trajectory of my life as a woman, as a mom, and as a writer, so I wrote her letters. Those 19 letters precede the 19 chapters of the book and tell a second story. In a way, I had two books in one. Then finally, the book was done.

After those nine years, I spent another two years finding a publisher. Then I waited two more years until I finally held in my hand “The Field House: A Writer’s Life Lost and Found on an Island in Maine.”

I was 60 years old.

Even then, the journey continued. Instead of sitting in libraries or at my solitary desk, I was suddenly immersed in the public world of book promotion — writing guest articles, arranging speaking engagements. The book won awards, I got noticed, I got fan mail!

Three years out, the trail continues. Opportunities lead me down new paths, all related to the book journey that began so long ago.

HERE ARE SOME STORIES OF OTHER AUTHORS’ BOOK JOURNEYS, WHICH CAN BE AS INTERESTING AS THE BOOKS THEMSELVES.

ROBERT KLOSE

ORONO

AUTHOR OF “TRIGGER WARNING”

Klose is an award-winning author whose work has appeared in various publications such as Newsweek and The Boston Globe. He has published eight books, including “Adopting Alyosha — A Single Man Finds a Son in Russia,” “The ThreeLegged Woman and Other Excursions in Teaching,” and “Adopting Anton — A Single Man Seeks a Son in Ukraine.” His novels include “Long Live Grover Cleveland,” “Life on Mars,” and his latest, “Trigger Warning.”

Born in New Jersey, Robert Klose moved to Maine following a tour of duty in the U.S. Navy. He retired as a professor of biological sciences from the University of Maine at Augusta and is currently an adjunct professor in the Honors College at the University of Maine in Orono.

Klose writes both fiction and nonfiction.

“With nonfiction, I pretty much know what I’m trying to get at and how the piece of writing will resolve,” he said. “Fiction is a way of beating the world into the shape I’d like it to be in. But along the way, surprising things inevitably happen, and the story goes off in unanticipated directions. I didn’t foresee the end of any of my novels until the ship of my efforts was within sight of the shore.”

WHERE TO PURCHASE:

The Briar Patch in Bangor, The Store Ampersand in Orono, and online through Amazon.

Author profile compiled by Anne Gabbianelli

CHRISTOPHER PACKARD

HAMPDEN

AUTHOR OF “MYTHICAL CREATURES OF MAINE: FANTASTIC BEASTS FROM LEGEND AND FOLKLORE”

The book is a full-color field guide and encyclopedia of the creatures and beings found in the stories from many cultures that have called Maine home.

My grandfather, who was a Maine Guide, used to tell me about some of the creatures when I was little and spent the summers with him on Sebec Lake. Years later, I found a book of old folklore in a thrift shop that had some of the same stories. I had just thought he was making all those stories up, but there are hundreds of years of tradition behind them. I started collecting them from old books, newspapers, and some great conversations. One story led to another, and soon, I had collected more than 40 creatures.

The editor at Downeast Books said he had been waiting decades for someone to write this book and accepted it the same day I sent him the manuscript. Now, everyone can learn about Maine’s sidehill gougers, lutins, and lake monsters.

WHERE TO PURCHASE:

The Briar Patch and Bull Moose in Bangor, and other independent booksellers in Maine.

Author profile compiled by Sarah Cottrell

BRENDA SMITH BELFAST

AUTHOR OF “BECOMING FEARLESS: FINDING COURAGE IN THE AFRICAN WILDERNESS”

As a daughter and granddaughter of librarians, Brenda Smith’s child world was filled with books. Her adventures were strictly vicarious, however, through bold characters like her favorite Pippi Longstocking. She grew through the 1960s and ’70s, relatively risk-free, and cultivated the comfortable, predictable life of an accountant. Then she got an invitation to Tanzania. Saying “yes” was a bold move on its own. Traveling a remote African river in 1981, rife with risks and wild animals, stretched her beyond her wildest imaginings. Brenda’s life pivoted. Saying “yes” to adventure became her new normal. Today, Brenda is largely homebound by a disease called stiff-person syndrome, but she turned limitation into opportunity by taking on the task of writing about her life’s adventures. Impatient with the publication process, she opted to jump-start her book adventure by self-publishing her memoir with the support of Paper Raven Books, and the book is garnering impressive attention. Now she is well on the way to her next book adventure, so stay tuned.

WHERE TO PURCHASE:

Online at eyeopenerpress.com, Amazon, The Kindle Store, Barnes & Noble, and Bookshop.org.

Author profile compiled by Robin Clifford Wood

SUZI LINDEN

DENMARK, MAINE

AUTHOR OF “PRINCESS BIGFOOT IN MAINE”

Using paint and pencil, Suzi Linden created the Princess Bigfoot books during the pandemic.

“The books grounded me in the task of capturing the happiness that can be found everyday when you step outside,” Linden said.

“Princess Bigfoot in Maine” is the latest in the series and is a sweet celebration of Maine life year-round.

“Expressing the worlds inside my head has always been my pursuit, and following Princess Bigfoot’s footsteps only led to greater delight,” Linden said. “The whole point of Princess Bigfoot is joy — joy in the simple things like hot coals in the morning, strawberry shortcake, or a flush of chanterelles at your feet. The book has few words but lots to look at and is a pleasure as a bedtime story.”

Linden also illustrated a book recently for Maine author Jennifer Comeau, titled “The Inside of ME.” The book will be available in June 2024, published by Maine publisher Twelve Willows Press.

WHERE TO PURCHASE:

“Princess Bigfoot in Maine” can be purchased from Bridgton Books independent bookstore in Bridgton and online.

Author profile compiled by Amy Allen

MEG WESTON

CAMDEN

AUTHOR OF “MAGMA INTRUSIONS”

In 1963, the Earth’s youngest island was born. A volcanic eruption boiled under the sea, and the island of Surtsey was born in plumes of smoke and ash. Surtsey’s birth catalyzed young Meg Weston’s lifetime fascination with volcanoes, a childhood passion she never outgrew. Volcanoes and their aftermath became, decades later, the inspiration behind her first full collection of poetry.

“Magma Intrusions” explores “the way energy comes in different forms and writes a pattern on our lives,” Weston said. “It’s a lovely metaphor for life.”

A 50-year Maine resident now living in Camden, Weston took a “deep dive into poetry” in 2020 in response to the isolation of the pandemic. She was 72 when the book went into print.

To foster more human connection during the pandemic and to “create more space for others to be creative,” Weston said, she also founded The Poet’s Corner, a community for poetry and short-prose enthusiasts that sponsors in-person and online events. It has grown to 4,500 members worldwide and features poets from the nationally known to the brand new.

WHERE TO PURCHASE:

The Briar Patch in Bangor, Stone Bread and Books in Gardiner, Owl and Turtle in Camden, and online at poetscorner.org/shop and Amazon.

Author profile compiled by Robin Clifford Wood

KATIE SMITH

BOWDOINHAM

AUTHOR OF “BEFORE SHE KNEW”

“Before She Knew” is a second chance, small-town romance novel.

“Writing this book was the hardest and most rewarding thing I’ve ever done,” Smith said. “It took me seven years to complete it, but I learned so much and fulfilled a lifelong dream. I feel like nothing is out of reach. Writing is truly a form of therapy for me.”

WHERE TO PURCHASE:

Available on Amazon (paperback), Kindle, Nook, Apple, Google, and Kobo ebook.

Author profile compiled by Amy Allen

ROBIN CLIFFORD WOOD is the award-winning author of “The Field House,” a biography-memoir hybrid about Maine author Rachel Field. For the last 20 years she has immersed herself in Maine’s writing world — as columnist, poet, blogger, essayist, teacher, student, and colleague. To learn more, visit her website: robincliffordwood.com.

WHAT WE CAN’T GET ENOUGH OF THIS MONTH.

PLAY

DISC GOLF AT ORONO DISC GOLF

WHY DO WE LOVE IT? As my teenagers get older, it’s tricky to find family activities everyone will agree on and enjoy. My 13-yearold recently suggested we all go play disc golf — and every one of us had an absolute blast. It’s basically golf but with Frisbees. Players throw a disc (available in an assortment of weights and sizes for “driving,” “putting,” etc.) from the tee box area toward the “hole,” which is a basket on a pole with hanging chains to help catch the disc. We’re veteran Frisbee and Can Jam (another summertime favorite) players, so we caught on quick and had fun both cheering and jeering. Just like in regular golf, I was bound to hit a tree with every turn. There are lots of courses around the state, but we found the staff and course at Orono Disc Golf on the Kelley Road were great. And the price ($5 each for 9 holes or $9 for 18, plus a few extra dollars to rent the discs) can’t be beat for a few hours of fun for the whole family.

— AMY ALLEN

WEAR

CLASSIC SPRAY SPF 50 SUNSCREEN BY VACATION

WHY DO WE LOVE IT? I love spending hours outside gardening in the summer, but if I’m not careful I can turn as red as a tomato. I think it’s worth splurging on a good sunscreen if you’re hoping to enjoy an outdoor hobby this year. That’s why my go-to choice right now is Classic Spray SPF 50 Sunscreen by Vacation, which you can purchase at Ulta Beauty in Bangor. It’s lightweight on my skin and doesn’t leave a white cast. I also find that it doesn’t get sticky when I sweat compared to other sunblocks that I’ve used. The smell is amazing and I receive a lot of compliments, as if I’m wearing a tropical perfume. It has coconut and shea oil, aloe vera, and banana extract. Sun protection is crucial. Why not pick something that makes you feel comfortable and confident while wearing it?

— MARISSA DONOVAN

EAT

ZUPPA TOSCANA SOUP FROM SUGARRAY BAKING CO. IN BANGOR

WHY DO WE LOVE IT? When it’s boiling hot outside, the last thing I want is soup. However any rainy summer day would be absolutely perfect with a bowl of Zuppa Toscana from SugarRay Baking Co. This popular Olive Garden staple has been elevated by the Bangor bakery with its salty, buttery broth and generous proportions of bite-sized italian sausage, kale, potatoes, and bacon. If you happen to get this delicious soup for lunch, make sure to pick a baguette for toasting and dipping. You’ll thank me later!

— MARISSA DONOVAN

DRINK

FRUITSECCO AT ORONO BREWING CO.

WHY DO WE LOVE IT? Looking for a refreshing summer bevvy that’s a little lighter than the average beer? OBC’s Tasting Room & Kitchen in Orono has you covered with the fruitsecco, a combination of prosecco (on draft!) and their Fruitful Kettle Sour. Bubbly and bright, it’s perfect for enjoying in the sunshine on OBC’s outdoor patio. While you’re there, check out OBC’s new Wicked Maine Blueberry Ale, made with thousands of Wyman’s wild blueberries. Fruity and crisp, it’s another delicious summertime sipper.

— AMY ALLEN

READ

“MAINE: A LOVE STORY” BY BLUE BUTTERFIELD

WHY DO WE LOVE IT? I recently had the chance to read Blue Butterfield’s beautiful book, “Maine: A Love Story,” which she published last fall. It’s a collection of essays accompanied by her gorgeous woodblock cut illustrations of places all around the state, including Acadia National Park, Portland’s West End, and others. I really enjoyed the look and feel of the entire book — it’s thoughtful and visually appealing in its evocation of the state we all know and love. Butterfield’s line of cards, postcards, and calendars would look great on anybody’s wall or desk, too.

— EMILY BURNHAM

SUBSCRIBE to The B-Side newsletter for more from Emily, plus local happenings, news and fun. Visit bangordailynews.com/bdn-newsletters.

Grill

7 FOODS YOU DIDN’T KNOW YOU COULD GRILL

BY SARAH WALKER CARON

Those days are coming. You know the ones.

ROMAINE LETTUCE HALVES

Warm lettuce? Don’t discount it. Grilling romaine lettuce halves adds nuance to the flavor. I especially love when the edges of the leaves have a bit of char.

To grill romaine lettuce halves, place them on direct heat for 4 to 5 minutes. Remove to a plate and dress for a salad as desired.

HALLOUMI CHEESE

Sometimes called the grilling cheese, halloumi can be cooked directly on heat, with no bread or breading needed. When it is heated, it gets a lovely warm, smooth texture. Add it to a cheese board or serve with a bruschetta topping for a fun appetizer.

To grill halloumi, cut it into slices a half-inch thick and place directly on the grill. Heat for about 4 to 5 minutes per side.

GREEN BEANS

Green beans, especially the pole bean variety, are lovely when cooked on the grill. The smokiness is a good compliment to the bright, earthy flavor. Serve these as a side dish or on your favorite niçoise salad.

To grill green beans, use a grill basket that closes. Toss the green beans with oil, salt, and pepper before grilling. Cook for about 15 to 20 minutes on the grill.

ANGEL FOOD CAKE

This is one of my favorites. Slices of angel food cake get a sticky, caramelized edge when grilled that’s just divine. Serve these alone or with sliced fruit and whipped cream.

To grill angel food cake, cut it into thin (1-inch thick) wedges and place directly on the grill for 1 to 2 minutes per side with the lid open, flipping once. Watch carefully – they will burn if left on too long.

Looking for more GRILLING INSPIRATION?

TRY THESE TWO RECIPES.

GRILLED MINI SPINACH LASAGNA

4 servings

INGREDIENTS

8 lasagna noodles, cooked and cooled

1 cup ricotta cheese

2 cups packed baby spinach

2 cups tomato basil marinara

2 cups shredded mozzarella cheese

INSTRUCTIONS

Heat your grill on its hottest setting (if using gas) or prepare charcoal for cooking. Also, you will need four disposable mini-loaf pans.

Line each of the mini-loaf pans with one lasagna noodle lengthwise, letting half of it hang out over the pan end.

Spread about 2 tablespoons of ricotta over each lasagna noodle, pressing down gently with a spoon to spread it. Sprinkle with 1/4 cup baby spinach. Drizzle with 2 tablespoons

marinara sauce. Sprinkle each with 2 tablespoons of mozzarella cheese. Wrap the dangling half of the lasagna noodle over the filling, pressing down gently to compress.

Spread 2 tablespoons marinara sauce over the noodle.

Repeat steps 2 to 4 with a second noodle in each pan.

Top each mini lasagna with 1/4 cup mozzarella cheese.

Place the mini loaf pans on the grill (direct heat). Close the grill lid and cook for 10 minutes, until the lasagnas are hot and bubbly, and the edges are lightly browned.

Let cool slightly before serving.

Note: These can be prepared up to a day in advance and stored in the refrigerator until ready to cook. To do so, complete steps 2 to 6 and then cover and store. Let sit on the counter for 30 minutes to bring closer to room temperature before cooking.

GRILLED NECTARINE SUNDAES

4 servings

INGREDIENTS

2 ripe nectarines, pitted and cut into 4 wedges each

2 tablespoons all-purpose flour

2 tablespoons light brown sugar

2 tablespoons unsalted butter, cut into pieces

1 teaspoon bourbon (or 1 teaspoon vanilla extract)

2 cups vanilla ice cream

INSTRUCTIONS

Heat your grill to its medium setting or prepare charcoal for grilling. Once hot, place the nectarines on the grill grates and cook for 2 to 3 minutes per side until seared.

Meanwhile, in a small bowl, stir together the flour, brown sugar, butter and bourbon. Dump on a piece of aluminum foil and then fold the foil into a packet Seal the edges. Place on the grill and cook for 5 minutes. Remove from the grill and let cool for 5 minutes.

Carefully remove the nectarines and foil packet from the grill and open the foil. (Be careful! Hot steam will escape and can burn.) Break apart the streusel topping with a fork.

Scoop the ice cream evenly into four bowls. Place the two nectarine wedges on each and then sprinkle with the streusel topping.

The bakery selection at Brackish River Bistro in Winterport.

(Right) Chef and owner Bethany Gregory at work.

Blending Food and

LOVE

A DREAM REALIZED AT BRACKISH RIVER BISTRO IN WINTERPORT

BBY ANNE GABBIANELLI

ethany Gregory, chef and owner of Brackish River Bistro in Winterport, is no stranger to a kitchen.

“I grew up with my grandparents, and I was constantly in my grandmother Mabel’s ‘little ole’ paneled kitchen.” That was in upstate New York in a town called Candor.

As she recalled the various recipes concocted by her idol, Gregory said, “I can make them all by heart.”

That love of food led Gregory on many journeys, from New York to Cape Cod to Bangor and now Winterport, with her own eatery: Brackish River Bistro.

“I catered a bridal shower in this space over a year ago and found it was literally a turnkey operation. I willed it to become mine even when the process was slow, and I wasn't sure if it would truly happen since it took months to make it a reality,” she said.

Brackish River Bistro’s home shares a building with Winterport Winery. The location is right across the road from where the freshwater of the Penobscot River is blended with salt water, so Gregory said it was easy to come up with a name for her new business. She is amazed at the number of customers who ask what “brackish” means.

Gregory, who studied at the International Culinary Academy in Pittsburgh, will tell you she is “food obsessed” with a passion for vegan dishes.

“Farm-to-table was our life long before farm-to-table was cool. And as an older Irish woman, [my grandmother] Mabel’s recipes should have been bland. They were not,” Gregory said. “My grandmother had a flair for flavor, and it didn’t matter where the recipes or item originated.”

Brackish River Bistro’s menu is a blend of comfort foods and more sophisticated options. Mabel’s Table selections include loaded potato shepherd’s pie, eggplant parmesan, and fish and chips, while other choices include beer-braised short ribs, wild mushroom heirloom tomato pasta, and a surf-and-turf board.

“I decided to split my menu, half comfort and half upscale,” Gregory said. “Much of my menu is gluten free, and overall just about anything I make that’s vegan I love intensely and is bursting with flavor unfamiliar to many.”

There is an expansive grab-and-go coffee bar and bakery section, along with a varied menu of bistro bites, sandwiches, salads and soups, kid’s menu, breakfast, brunch, and Maine-inspired cocktails to spice up the menu. Not to mention mouthwatering specials like bacon and pea bucatini carbonara and potato skins Florentine.

While Brackish River Bistro has been in business less than a year, Gregory is pleased to have a restaurant that is not just seasonal. Her catering business carries her through any quiet winter days the restaurant business may experience.

“I’ve been in love with Maine since I first visited here more than 13 years ago," she said.

Several years later, a trip to Bar Harbor sparked dreams of her future in Maine.

“Ultimately, I wish to own a guest house [in Bar Harbor] with the intention of that being where I will spend my golden years.”

Although Mabel passed away when Gregory was in her early 20s, she knows the woman who sparked her love for food would be proud of her accomplishments. Laboring in the kitchen for the evening special of wild mushroom and short rib stroganoff, Gregory knows the family matriarch is still present as she proudly displays her body art dedicated to her grandmother.

“Her spoon is tattooed to my arm, so that when I stir things, it’s still her coming through,” Gregory said.

Learn more about Brackish River Bistro on Facebook.

Hiking the AT

EXPLORE THE APPALACHIAN TRAIL

STORY & PHOTOS BY AISLINN SARNACKI

WEAVING THROUGH 14 states, up and over mountains, the famous Appalachian Trail begins in Georgia and ends in Maine. It’s a simple, continuous footpath, marked with whitepainted blazes and dotted with campsites. Each year, hundreds of hikers set out to walk the entire thing.

Though the trail was designed for long-distance treks, it’s also a great destination for day hiking or weekend backpacking trips. In other words, you can easily get a taste of the trail without walking on it for months.

Just setting foot on it for a few hours can be a special experience.

The trail has a rich history, with the first version of it being completed in 1937. Over the years, sections have been improved and re-routed. Today, the trail spans about 2,190 miles total.

Maine is home to about 282 of those miles. Entering the state in the mountainous west, the AT traces the Appalachian Range all the way to the top of our tallest mountain, Katahdin.

The vast majority of Maine’s AT is maintained by the Maine Appalachian Trail Club, a nonprofit organization made up of devoted volunteers. MATC publishes a series of detailed maps, which break the Maine trail into seven segments. This resource is extremely useful for AT thru-hikers and day hikers alike. (Always hike with a good map.)

Trailhead parking areas scattered along the trail make it easy to plan hikes. However, be sure to arrive prepared with the appropriate gear, clothing, and footwear. Maine is home to some of the most challenging and remote sections of the trail.

Expect plenty of tree roots, rocks, standing water, flowing water, and uneven terrain. Don’t expect or rely on cellphone service.

Whether you’re looking to hike a rocky mountain, visit a scenic waterfall, or simply stroll through a mossy forest, you can do that along Maine’s section of the AT. Here are some of the many day hikes and overnight adventures you can enjoy while following the trail’s white blazes.

BIGELOW RANGE NEAR CARRABASSETT VALLEY STRENUOUS

If looking for a challenging day hike or a two- to three-day backpacking trip, check out the Bigelow Preserve. It features about 30 miles of hiking trails, including a long stretch of the AT as it travels up and over the long Bigelow Range. Campsites can be found at the edge of tranquil ponds and nestled between the dip of two of Maine’s highest peaks.

The mossy forest in this preserve is enchanting. Multiple locations along the mountain range offer open views of the region. Bigelow’s Avery and West peaks are among Maine’s 4,000-footers, of which there are 14.

Campsites are first come, first serve, and the preserve can get busy in the summertime. Dogs are permitted. Access is free. For more information and a trail map, visit maine.gov/ bigelowpreserve.

LITTLE AND BIG NIAGARA FALLS NEAR MILLINOCKET EASY

Visit two powerful waterfalls on a family-friendly hike in Baxter State Park, one of Maine’s top outdoor destinations. This is a great way to explore the AT without hiking a big mountain.

From the parking area at Daicey Pond Campground, the hike is just 1 mile along a relatively easy section of the AT to Little Niagara Falls and another 0.3 mile to the even more impressive Big Niagara Falls. This makes for an out-and-back hike that’s about 2.5 miles.

In the summer, this stretch of the AT will include beautiful mushrooms and a variety of understory plants, and — in July and August — you’ll find wild blueberries to pick near Daicey Pond Campground, where you can also rent a canoe or hike around the pond on a nature trail.

Entrance to the park is free for Maine residents. Non-residents pay $16. Dogs are not permitted. For more information, visit baxterstatepark.org.

The sign marking Avery Peak of Bigelow Mountain near Stratton.

White blazes mark the Appalachian Trail in a mossy forest on Barren Mountain in Maine's 100-Mile Wilderness.

Aislinn Sarnacki hikes along the Hunt Trail up Katahdin in Baxter State Park. Hunt Trail serves as the northernmost section of the Appalachian Trail, which ends at the summit.

LITTLE WILSON FALLS NEAR MONSON

EASY TO MODERATE

This little hike visits the celebrated 100-Mile Wilderness, which is the longest stretch of the AT that doesn’t cross a major roadway or visit a town. It also visits one of Maine’s most spectacular waterfalls — or series of waterfalls.

Surrounded by slate walls that reach up to 90 feet tall, Little Wilson Falls is actually three waterfalls. A side trail, blazed in blue paint, leads from a parking area to viewpoints of the two smaller waterfalls, then turns onto the AT to visit the largest and most dramatic of the three falls.

The hike, out and back, is just under 2.5 miles. However, you might have to add 1.6 miles onto that, depending on where you park. Access is free. Dogs are permitted.

KATAHDIN STRENUOUS

Several different trails can be used to hike Katahdin, Maine’s tallest mountain, but only one is a part of the AT. Marked with telltale white blazes, Hunt Trail travels up the mountains west side over Hunt Spur, a narrow, rocky ridge. It also visits Katahdin Stream Falls.

The trail is 5.2 miles, one way. And what goes up must come down. Therefore, you’re looking at a 10.4-mile outand-back hike, unless you arrange transportation so you can descend another trail.

This is the northernmost stretch of the Appalachian Trail. When you reach the sign atop Baxter Peak, you’re at the northern terminus. If hiking this in late summer or fall, you’ll likely witness AT thru-hikers completing their months-long journeys.

This is known as one of the most challenging hikes in the state. Plan and prepare accordingly.

Entrance to the park is free for Maine residents. Nonresidents pay $16. Dogs are not permitted. For more information, visit baxterstatepark.org.

AISLINN SARNACKI is a Registered Maine Guide and the author of three guidebooks: “Dog-Friendly Hikes in Maine,” “Maine Hikes Off the Beaten Path,” and “Family Friendly Hikes in Maine.” Follow her adventures at aislinnsarnacki.com.

TIPS FOR AT DAY HIKERS

• If you see a thru-hiker (someone carrying a big pack), offer them right of way. They’re carrying more than you, and for longer.

• Consider carrying special snacks and drinks to offer thru-hikers you see along the way. This is called “trail magic” and being a “trail angel.”

• Side trails, marked in blue blazes, often lead to interesting destinations such as waterfalls and overlooks.

• Practice Leave No Trace principles by picking up trash, respecting fellow hikers, and maintaining the beauty and tranquility of the wilderness.

PLEASANT POND MOUNTAIN BETWEEN CARATUNK AND THE FORKS MODERATE

TO DIFFICULT

Rising 2,447 feet above sea level, Pleasant Pond Mountain features a lovely hike that leads to expansive views atop a dramatic open ledge. Throughout the diverse forest, you’ll find an abundance of mushrooms and understory plants. You’ll also have the opportunity to take a short side trail to visit an AT lean-to and campsite, which features a spacious outhouse.

This is a great option for people who want to hike a mountain on the AT but are worried about biting off more than they can chew. From the parking area in Caratunk, it’s just 1.6 miles to the summit. Pro tip: The best view is south of the summit. So, you’ll need to hike a bit farther on the AT to reach it. Access is free. Dogs are permitted.

&Neat TIDY

HOW TO DECLUTTER YOUR HOME IN TIME FOR SUMMER

BY KATIE SMITH

For many of us, the summer months mean we aren’t home as much. It’s a time for hitting the beach, going on hikes, attending barbecues, and going on vacation. Coming home to a clean, decluttered house after all the adventures makes for a relaxing homecoming. Not to mention, summer isn’t the time to be deep cleaning your house and loading up the car with donations. So, why not tackle it before all the fun in the sun starts?

Decluttering your home can feel overwhelming, but it doesn't have to be. Take small steps over a week or two, then before you know it, your home will be free and clean of unwanted messes. You can spend your summer taking weekend trips, entertaining, or just laying around and enjoying the season from your backyard.

MAKE A LIST

Before you dive in and start getting rid of stuff, make a list of goals. Tackle the rooms you use the most, like kitchens, bedrooms, and living rooms. These are places we go to unwind, cook a meal, or watch a show, and we need to feel peaceful when we’re in those spaces.

SET ASIDE SOME TIME EACH DAY

Try blocking out just 20 minutes of time each day. Even if you don’t have help and are decluttering on your own, you can make a lot of progress by taking a box and filling it with unwanted items to donate — and you won’t experience the burn out from, say, trying to do it all in one weekend. Set a timer, do as much as you can during that time, then stop and pick up where you left off tomorrow.

FOCUS ON ONE ROOM AT A TIME

It’s easy to get distracted once you get going. But staying focused on one room or area at a time will actually make the decluttering go faster. And when you see the progress of one room, you’re more likely to stick with it.

IN THE KITCHEN

The kitchen can be a catch-all. Start by clearing off counters. Getting rid of piles that have accumulated over time can make a world of difference. Whether it’s mail, a cluster of spices that you leave on the counter, or too many appliances, having too much clutter can cause a lot of anxiety and take the joy out of cooking. Take an inventory of all your dishes, utensils, and appliances. Donate anything you don’t use. Freeing up space not only makes your space feel and look better, but you’ll be more efficient when you are cooking and entertaining.

IN THE LIVING ROOM

This is the room where we spend most of our time as a family. And when we’re winding down after a long day, we want to feel relaxed. If you have piles of magazines, books, or toys on display and they seem to be growing, go through them and get rid of anything that’s not important or isn’t being used. Even doing something like clearing away a few extra throw pillows and blankets to store until the fall can give your space a facelift.

ORGANIZING BEDROOMS

Start with the closets because those are the most daunting. If you have a tendency to leave clothes at the end of your bed or an unused treadmill or chair, an organized closet will give you the motivation to put things away. Donating clothes, shoes, and handbags to your local consignment shop is a great way to earn some extra money. Making small investments in matching hangers and shoe racks can also be great incentives. Once your closets have more room, then you can store things you don’t use each day. Even taking a few things off of your nightstand and dresser can open up your room and make it feel tidy with little effort.

BATHROOM CLEAN UP

Clearing off your vanity alone can give your bathroom new life. Make a space to store all your lotions and potions, so begin this job by going through your bathroom storage areas first. Get rid of expired products and things you don’t use anymore. Do you have a tissue holder hanging around that no one uses? Move it to a room in your home that’s more accessible. Even something as simple as hanging up the bathmat if you leave it on the floor can make a world of difference.

close calls

BEST VEGETARIAN BANGOR

1ST: MIGUEL'S MEXICAN RESTAURANT

2ND: NEST

3RD: UMAMI NOODLE BAR

4TH: UTOPIA

So Many Close Calls!

WITH TONS OF TASTY LOCAL DINING OPTIONS AND ONLY ONE WINNER PER CATEGORY, WE'RE SHARING ALL THE CLOSE CALLS!

The Early Bird GETS THE DOUGHNUT

A SWEET ITINERARY FOR MAINE MORNINGS

IfBY MARISSA DONOVAN

you were to mark each place recommended to get fresh doughnuts in Maine on Google maps, it would look like our state is covered in sprinkles. I will bet you a baker’s dozen that you’ll love these locally owned doughnut eateries and what they have to offer your sweet tooth this summer.

JUST UP THE ROAD

Gosselin’s Bakery and Frank’s Bake Shop in Bangor are two iconic staples when it comes to classic doughnuts. My go-to choices are Gosslin’s jelly-sugar and Frank’s molasses-glazed doughnuts. The jelly-sugar doughnuts are stuffed with a berry preserve and wedding cake-esque frosting that makes each bite satisfying. The molasses-glazed doughnut pairs perfectly with hot coffee. It’s a rich flavor that melts in your mouth.

The Donut GroVe in Orono has vegan doughnuts down to a confectionery science. I never imagined a doughnut as a refreshing snack until I savored one of their zesty lemonpoppy seed doughnuts for the first time.

Massive doughnuts the size of a personal pan pizza can be found at MeMe G’s in Old Town. Be prepared to come with an appetite. The consistency of each doughnut is pillowy, with buttery flakes of sweetness from top to bottom. Try the Thibba-Dough Boy, which resembles a fairground doughboy.

The bakers of Sweet Cheeks Bakery on Verona Island are icing experts, with their holiday-themed doughnuts that look too perfect to devour. Their maple-bacon doughnuts have the right amount of salty and sweetness that can become addicting, so it’s best to get more than one if you can.

A MINI MIDCOAST RIDE

The Only Doughnut in Belfast has the fluffiest doughnut around, with their buttermilk brioche dough. Their chocolate sea smoke doughnut has a robust sea salt glaze that deepens the milk chocolate flavor.

Ruckus Donuts in Rockland has the most creative pop-up menu choices that will catch your taste buds off guard. Have you ever heard of a Mountain Dew-glazed doughnut with crushed Doritos, kettle chips, and mini pretzels on top? The Spicoli is a perfect example of how Ruckus Donuts is one of a kind.

close calls

OUTDOOR SEATING MIDCOAST

1ST: NAUTILUS SEAFOOD & GRILL

2ND: YOUNG'S LOBSTER POUND

3RD: THREE TIDES

4TH: DOCKSIDE FAMILY RESTAURANT

It should come as no surprise that last year’s best bakery winner Ralph’s Cafe in Brooks always has top-tier French crullers that are airy and heavenly, and their strawberry shortcake doughnuts have the sweet crumble that’s reminiscent of an ice cream popsicle.

THE SUGAR-DUSTED NORTH

Appalachian Trail Cafe in Millinocket has freshly fried squash doughnuts that will have you licking the crumbs off your fingers. And Bangor Metro “Best Bakery” winner Sadie’s Bakery in Houlton offers chocolate doughnut holes twice the size of munchkins! Gather Brunch and Bar in Lincoln also makes doughnut holes in fun flavors such as carrot cake and pumpkin chip for their morning menu.

With new doughnut shops, cafes, and restaurants popping up across the state, you’re bound to discover a hidden jelly-filled gem not mentioned on this list. Safe travels for your next sweet adventure!

THE WINNERS FOR BANGOR ARE ...

BEST BAKERY

BAGEL CENTRAL

33 CENTRAL ST, BANGOR BAGELCENTRALBANGOR.COM

BEST BAR PADDY MURPHY'S

26 MAIN ST, BANGOR PADDYMURPHYSBANGOR.COM

BEST DATE NIGHT RESTAURANT

TIMBER KITCHEN & BAR

22 BASS PARK BLVD, BANGOR TIMBERKITCHENANDBAR.COM

BEST OUTDOOR SEATING

SEA DOG BREWING COMPANY

26 FRONT ST, BANGOR SEADOGBREWING.COM

BEST PLACE TO TAKE OUT-OF-TOWNERS

GEAGHAN’S PUB & CRAFT BREWERY

570 MAIN ST, BANGOR G EAGHANS.COM

BEST TAKE-OUT

JASON'S NEW YORK PIZZA

1147 HAMMOND ST, BANGOR

340 STILLWATER AVE, BANGOR JASONSNYPIZZA.COM

BEST BREAKFAST & BRUNCH

BAGEL CENTRAL

33 CENTRAL ST, BANGOR BAGELCENTRALBANGOR.COM

BEST BURGER FIVE GUYS

878 STILLWATER AVE, BANGOR FIVEGUYS.COM

BEST CHINESE FOOD ORIENTAL JADE

320 BANGOR MALL BLVD, BANGOR ORIENTALJADE.COM

BEST COCKTAIL

TIMBER KITCHEN & BAR

22 BASS PARK BLVD, BANGOR TIMBERKITCHENANDBAR.COM

BEST COFFEE SHOP

BAGEL CENTRAL

33 CENTRAL ST, BANGOR BAGELCENTRALBANGOR.COM

BEST CRAFT BREWERY

ORONO BREWING

26 STATE ST, BANGOR ORONOBREWING.COM

BEST FAMILYFRIENDLY EATERY

HERO'S SPORTS GRILL

41 WASHINGTON ST, BANGOR HEROSSPORTSGRILL.COM

BEST FOOD TRUCK

THE LOBSTAH BUOY

268 ODLIN RD, BANGOR

BEST FRENCH FRIES FIVE GUYS

878 STILLWATER AVE, BANGOR FIVEGUYS.COM

BEST ICE CREAM

GIFFORD’S FAMOUS ICE CREAM

1109 BROADWAY, BANGOR GIFFORDSICECREAM.COM

BEST MEXICAN FOOD

LAS PALAPAS

8 BANGOR MALL BLVD, BANGOR LASPALAPASBANGORME.COM

close calls

BEST BAR BANGOR

1ST: PADDY MURPHY'S

2ND: GEAGHAN'S PUB

3RD: 2 FEET BREWING CO.

4TH: TIMBER KITCHEN & BAR

BEST OVERALL EXPERIENCE

TIMBER KITCHEN & BAR

BEST SUSHI THE GREEN TEA RESTAURANT

close calls

BEST DATE NIGHT BANGOR

22 BASS PARK BLVD, BANGOR TIMBERKITCHENANDBAR.COM

BEST PIZZA

JASON'S NEW YORK PIZZA

1147 HAMMOND ST, BANGOR 340 STILLWATER AVE, BANGOR JASONSNYPIZZA.COM

BEST SANDWICH

HARVEST MOON DELI

72 COLUMBIA ST, BANGOR

366 GRIFFIN ROAD, BANGOR 1018 STILLWATER AVE, BANGOR HARVESTMOONDELI.COM

11 BANGOR MALL BLVD, BANGOR GREENTEABANGOR.COM AND

KOBE NINJA HOUSE

829 HOGAN RD, BANGOR KOBEMAINE.COM

BEST VEGETARIAN MIGUEL’S

697 HOGAN ROAD, BANGOR MIGUELSBANGOR.COM

BEST WINGS

GEAGHAN’S PUB & CRAFT BREWERY

570 MAIN ST, BANGOR GEAGHANS.COM

TIED!

1ST: TIMBER KITCHEN & BAR

2ND: 11 CENTRAL

3RD: THE BUTCHER THE BAKER

4TH: UTOPIA

BEST PIZZA BANGOR

1ST: JASON'S NY STYLE PIZZA

2ND: PORTLAND PIE CO.

3RD: ANGELO'S PIZZERIA

4TH: TRI CITY PIZZA

2024 best RESTAURANTS

Cocktails & Confections

TASTY IDEAS FOR DRINKS & DESSERTS IN BANGOR

BY JOANNA O’LEARY

Bangor has long been a dining destination for the culinary curious, but recently our bars and restaurants have been specifically attracting cocktail mavens with a sweet tooth because of their fanciful selection of adult libations and desserts.

TIMBER KITCHEN AND BAR

Don’t be fooled by its rustic moniker. Timber is not your typical lumberjack’s watering hole but rather a sleek dining and drinking space with white marble accents punctuated by scarlet velvet bar seating. With an adult beverage menu that includes a whole section for various flavors of mojitos (honey badger, blueberry jam) and margaritas (cranberryginger, jalapeno) and martinis — in addition to mixed drinks specially designed by Timber mixologists — it’s hard not to find something to suit every palate. Standout libations include the “Rattlesnake,” a frothy, sneaks-up-on-ya combination of Bar Hill Tom Cat Gin, absinthe, egg white, and fresh lemon juice, and the fragrantbut-potent “Sun Shower,” made with vodka, lime, orange juice, agave, and mint. Even if your day calls for a liquid lunch or dinner at Timber, go solid when it’s time for dessert. The “buckeye” tart, a voluptuous chocolate sphere filled with unctuous peanut butter mousse that rests in a crimped cocoa pastry flanked by caramel corn and scorched marshmallow glaze, is liable (appropriately) to make your eyes roll back in your head with pleasure. Simpler in design but equally comforting is the slab of Maine blueberry pie, so stuffed with the official state fruit that it tests the integrity of the sturdy-yet-flaky crust.

HAPPY ENDINGS

The aptly titled Happy Endings specializes in cocktails and confections, the fastidious execution of which commands a loyal patronage. Regulars belly up to the bar for whimsical cocktails like the “Witchy Woman,” with jalapeño-infused vodka, passion fruit, raspberry, and sour mix, or the “Ruby Slipper,” made with limoncello, strawberry vodka, prosecco, and mint.

Don’t forget that the buzz surrounding Happy Endings stems from their desserts as well as from their drinks. Try the creme brulee, whose surface shell requires a hefty jab from a fork that results in a satisfying crunch or the cheesecake of the day. The key lime with a buttery graham cracker crust is my favorite.

WE ASKED... you answered!

WHAT'S YOUR FAVORITE LOCAL COCKTAIL?

Blueberry jam mojito from Timber!

—Kylie L.

Anything from Ferris BBQ in Pr esque Isle! The Bourbon Cream Espresso Martini is amazing and if you love margaritas, that’s the place to go! The Baked Apple Margarita and Lemondrop Margarita are my favorites.

—Josh G.

The Hot Honey Mango Margarita! Ferris BBQ!

—Kristi R.

The Chocolate Birthday Cake Martini at Silver Street Tavern & Restaurant in Waterville… it even smells like cake!

—Mary S.

Blueberry Tarragon Martini from Timber, Blueberry Margarita and Kiwi Margarita at Mason’s, Triple Berry Margarita at Pepino’s, and a cosmopolitan from bartender Nicole Brissette at Season’s... I could expand on this list even more!

—Jennifer G.

Blueberry Lemondrop Martini at Northern Maine Brewing Co.

—Amy Q.L.

Favorite from BEST COCKTAIL WINNER PROVENDER KITCHEN + BAR?

OWNER DARON GOLDSTEIN RECOMMENDS THE “LIVE WITH RUDY ROD”

Deep Eddy grapefruit vodka, simple, lime juice, elderflower, topped with prosecco.

Favorite from

BEST COCKTAIL WINNER HEY SAILOR!

KATHY C. RECOMMENDS THE “SEARSPORT SWITCHEL”

Local rum, ginger, apple cider vinegar, and maple syrup.

close calls

CRAFT BREWERY

GREATER BANGOR

1ST: MASON'S BREWING CO.

2ND: ORONO BREWING

3RD: MARSH ISLAND BREWING

close calls

OUTDOOR SEATING

GREATER BANGOR

1ST: MASON'S BREWING CO.

2ND: KANU

3RD: HIGH TIDE

4TH: PEPPER'S LANDING

Fun Take-Out Treats

TRAVELING AROUND MAINE THIS SUMMER? PICK UP SOME TASTY, AND SOMETIMES UNUSUAL, TAKE-OUT FOR THE PERFECT PICNIC

BY PATRICIA ESTABROOK

Mainehas many fine restaurants that rival the best fare served across the nation, but no restaurant can equal the ambiance of a summer day in Maine. The seacoast, the mountains, and the wildlife of Maine stimulate the senses in a way that can only be enhanced by great food. To have the best of everything, enjoy some delicious — and perhaps unusual — take-out food in three breathtaking settings.

BY THE BAY

My friend Chris travels extensively throughout the northeast and says the fried pickles from Rollie’s Bar and Grill at 37 Main St. in Belfast are incomparable. They are best eaten hot, so claim a picnic table by the harbor, where you can see sailboats float down the Passagassawakeag River with their crisp white sails sharply contrasting against the blue water. It is the contrast of sour, crisp, and salty that makes Rollie’s fried pickles so memorable. Try them with ranch dipping sauce, and enjoy them with a ginger ale (no alcohol is permitted in Belfast parks) on a sunny day in the midcoast.

WESTWARD BOUND

If the mountains and the lakes of Maine call to you, then go to Rangeley for fried corn ribs from Furbish Brew House and Eats at 2341 Main St. The restaurant is right across the street from Rangeley Lake, where you can listen to the ripples kiss the shore as you nibble sweet fried corn from “ribs” made of corn cob. The corn is cut lengthwise and deep fried, making the cob curve like a rack of ribs.

WAY DOWN EAST

If you are traveling to Washington County, don’t miss a stop at the Nook and Cranny restaurant at 575 Arline Road in Baileyville. For those “from away,” the Nook and Cranny might seem like an unlikely choice for gourmet food, but with one bite you will be convinced rural does not have to mean “backwoods.” All items on the menu are available for takeout, so try the escargots bourguignon served with crostini. These morsels have just the right amount of resistance to the teeth and are bathed in a wine-and-garlic sauce that coats the tongue before it disappears into memory.

ENJOY FRIED PICKLES FROM ROLLIE’S BAR AND GRILL WHILE PICNICKING ON THE BELFAST HARBOR

Taking Fido along on your road trip?

Maine is a notably dog-friendly state. Polite pooches are welcome on many outdoor patios and decks.

Abel’s Lobster on Mt. Desert welcomes furry guests like this adorable visitor to enjoy food and a beautiful view of Somes Sound.

Pugnuts in Surry is a dogfriendly ice cream shop!

Or pick up a Maine-made Sweet Biscuits Dog Bakery treat from Tiller & Rye in Brewer or R&K Variety in Hampden to take along for the ride!

THE WINNERS FOR DOWN EAST ARE ...

BEST BAKERY

MOMO'S CHEESECAKES

471 MAIN ST, ELLSWORTH MOMOSCHEESECAKES.COM

BEST BAR

PROVENDER KITCHEN + BAR

112 MAIN ST, ELLSWORTH EATPROVENDER.COM

BEST DATE NIGHT RESTAURANT

BEST BURGER

PROVENDER KITCHEN + BAR

112 MAIN ST, ELLSWORTH EATPROVENDER.COM

BEST COCKTAIL

PROVENDER KITCHEN + BAR

BEST COFFEE SHOP

CHOCO-LATTE CAFE

240 MAIN ST, BAR HARBOR CHOCO-LATTECAFE.COM

BEST INTERNATIONAL

CRAZY SUMO

75 HIGH ST, ELLSWORTH

BEST MEXICAN MARGARITAS MEXICAN RESTAURANT

191 MAIN ST, ELLSWORTH MARGS.COM

PROVENDER KITCHEN + BAR

BEST BREAKFAST

SYLVIA'S CAFE

248 STATE ST, ELLSWORTH SYLVIASCAFE.NET

BEST COFFEE SHOP DOWN EAST

1ST: CHOCO-LATTE CAFE

2ND: FLEXIT CAFE & BAKERY

3RD: 44 NORTH

3RD: COFFEE HOUND

BEST CRAFT BREWERY

AIRLINE BREWING CO.

22 MILL LAND, AMHERST

173 MAIN ST, ELLSWORTH ABCMAINE.BEER

BEST FAMILYFRIENDLY EATERY

PAT'S PIZZA (ELLSWORTH)

396 HIGH ST, ELLSWORTH ELLSWORTHPATSPIZZA.COM

BEST ICE CREAM

MORTON'S MOO

9 SCHOOL ST, ELLSWORTH MORTONSMOO.COM

BEST OVERALL EXPERIENCE

PROVENDER KITCHEN + BAR

BEST PIZZA FINELLI NY PIZZERIA

12 DOWNEAST HWY, ELLSWORTH FINELLIPIZZERIA.COM

BEST SANDWICH

86 THIS!

125 MAIN ST, ELLSWORTH 86THISMAINE.COM

BEST SEAFOOD BAGADUCE LUNCH

145 FRANK'S FLAT, PENOBSCOT TIED!

FARMS DAIRY LOCATIONS IN HOULTON, PRESQUE ISLE & CARIBOU HOULTONFARMSDAIRY.COM

VISIT MAINE’S

Oldest Diner

COURTESY OF THE WACO DINER

TAKE A VISIT to Eastport this summer to visit Maine’s oldest diner, the WaCo Diner, which turned 100 years old in April 2024.

The WaCo can be traced back to its roots as a lunch wagon in 1918. When the wheels fell off, the original diner was built. The WaCo has continually operated in its current location at 47 Water St. for 100 years with just a handful of owners, each of whom expanded and built upon the success of their predecessors.

Current owners, Mike Del Papa and Matt Boyle, bought the WaCo in late 2021, after Mike’s dad, Bob Del Papa, put it up for sale at the age of 83. Mike and Matt brought restaurant operations, general business, and customer service experiences with them. They have invested significant money, time, and energy into the equipment and facilities to enhance the atmosphere and efficiency, while continuing to offer amazing meals, incredible waterfront views, and a great customer experience, led by Tammy McPhail, a 20 plus-year veteran. The WaCo employs an awesome group of dedicated year-round associates, and looks forward to bringing summer staff back each season.

The WaCo has become an Eastport mainstay, operating 363 days a year, serving breakfast and lunch seven days a week, welcoming locals and visitors alike. Three nights a week, the WaCo Diner transforms into "The Schooner Room,” offering seaside dining and cocktails, including upscale seafood, beef, and chicken creations by local Chef Steve Sonner.

During any visit to the WaCo Diner / Schooner Room, it’s easy to see why they’ve not only survived, but continue to be an integral part of Eastport for 100 years.

Reserve with Open Table

436 Main Street, Presque Isle, Maine, 04769 (207) 768-5321

Pasta Perfection

MOUNT DESERT ISLAND RESIDENT BRINGS TASTE OF ITALY TO MAINE COAST

BY JODI HERSEY

Lindsay Chaloux has a heart and a palate for fresh pasta. The 34-year-old local is the owner and sole employee of Mount Desert Island Girl Pasta Company.

“I like to think of pasta as a different vehicle to enjoy Maine staples [such as lobster, blueberries, and maple syrup],” said Chaloux, who grew up visiting Italy with her family and her school.

“I went to Italy the first time when I was 12 years old with my parents,” she said. “We frequented Italy a few times after that, too.”

Those visits, combined with Chaloux’s love of baking, inspired her to pursue a career in the culinary arts. However, it would take working in a much different field to eventually lead her back into the kitchen where her passion comes to life.

“I was working as a veterinary technician at the time when I found the opportunity to sell at the Eden Farmer’s Market in Bar Harbor once a week. I decided to see how much pasta I could make in one day and how much of that I could sell at the market,” Chaloux explained. “That first year showed me there was a market for fresh pasta in the area, because I kept selling out.”

In 2019, Chaloux took the leap and opened her business in a commercial kitchen she had built on her property. Doing so was a way for her to balance her work life with the demands of home without having to commute.

“It’s very convenient and was definitely required in order to start a business like this one,” she said.

With her apron on and plenty of flour on hand, Chaulox feeds a thin layer of dough through a machine that slices ribbon-like fettuccine noodles with perfect precision.

“It’s like a muscle,” she explained over the hum of the machine. “It works its way out, and the more you work it out, the more structure pasta has, and it will hold together and have more integrity at the end.”

Chaloux makes and sells a number of different fettuccines and raviolis in 8-ounce portions.

“I make five different kinds of ravioli and four different flavors of fettuccine,” Chaloux said. “It takes me about five hours to make 75 sellable units of three cheese ravioli, which is about 32.5 pounds of pasta. The tough part is that once I start rolling out dough, I need to finish it that day and get it into the freezer.”

She said the art of making this much loved carbohydrate can often be meditative.

“It’s very therapeutic,” she said. “I also love jamming to music while rolling it out.”

Chaloux’s products are for sale at some retailers and wholesalers like Tiller & Rye in Brewer, Acadia Provisions in Ellsworth, and the Blue Hill Co-Op in Blue Hill. She also continues to offer her pasta at local farmers markets, where she buys her own ingredients.

“The hallmark of Italian cuisine is to use the freshest ingredients possible, which I am able to get at farmers markets. I always use locally Maine-made cheeses and offer specials seasonally like lobster ravioli, dulse seaweed fettuccine, butternut squash and Maine maple ravioli, Swiss chard ravioli, and duck confit with blueberry compote ravioli,” she said.

Unlike dried pasta, Chaloux’s fresh pasta is full of flavor and takes just 90 seconds to cook. She said no matter how often she makes it from scratch, she has yet to tire of it.

“My family loves pasta, and my kids like pasta, so I try to make it as much as I can,” Chaloux said.

Customers can’t get enough of her products either.

“It is wonderfully fresh and tasty. Whether plain, flavored, or filled ravioli, this pasta is perfect for a main course or as an accent to any meal. The pasta is easy to prepare or it can be frozen and consumed at a later date,” Suzanne Finnegan, a customer from Massachusetts, explained.

“I look for MDI Girl Pasta Company products wherever I am shopping,” said Charles Stanhope of Southwest Harbor. “I have never been disappointed.”

Chaloux not only makes the pasta, she also packages, labels, and stores each individual portion in her commercial kitchen before the product is delivered. When she’s not doing that, she’s whipping together Italian desserts like Sorrento olive oil cake, torta caprese, and biscotti to offer customers.

“The pastries are an occasional special offering,” Chaloux said. “I sometimes offer biscotti at farmers markets. If someone asks for a special order, I would do it.”

Since she’s been in business, Chaloux said MDI Girl Pasta Company has allowed her to become more involved in her community.

“Owning a business in this area has opened the doors to getting to know and network with other business owners,” she said.

Balancing life as a mom of two with her passion for Italian cuisine hasn’t come without its challenges. However, Chaloux credits her ability to blend the two into a perfect recipe thanks to support from her hometown.

“It definitely requires a village, balancing being a mom and owning a business,” Chaloux said. “My husband and I are very fortunate to live in a very caring and supportive community. We have our family to help us out and we wouldn’t have gotten this far if it weren’t for them. Honestly, I couldn’t be happier with how it is now.”

Lindsay Chaloux prepares fresh pasta for her MDI Girl Pasta Company.

Experiments in Backyard Smoking Experiments in Backyard Smoking

Salmon and chicken on the smoker at camp

Phil Holmes with his backyard smoker

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(LEFT)

ANNE GABBIANELLI; (OTHERS) ADOBE STOCK

TIPS AND RECIPES FROM MY OWN RESIDENT GRILLMASTER

BY ANNE GABBIANELLI

“Hmmm, mustard. I never thought of that as a binder on the ribs, and I like mustard,” mused my husband Phil Holmes as he watched various backyard chefs sharing their smoking skills via YouTube. No doubt, Phil is one of those backyard chef wannabes. My man loves the challenge of making something new when it comes to food.

Phil has always been known as the grill master. There has never been a gathering where he didn’t methodically commandeer the grill. I’ve always teased him that in our retirement years, we should have a food truck and call it Phil’s Grillin’. While grilling is still his “job,” he has now ramped up his addiction to smoking.

His meat-smoking career began in his 20s with a small, single rack, charcoal-fueled smoker with a water tray.

“I experimented but primarily smoked a lot of jerky. Then I watched another guy smoke a ham on a similar smoker, and I found that interesting,” he said.

Soon Phil bought a combination charcoal grill/smoker.

“I tried smoking with the heat off to the side with that little smoker,” he said. “I went from a water tray to no water tray, so it was more experimenting.”

That smoker got the most use once we took it to camp. I’d take off on the fourwheeler to a friend’s apple orchard to gather fresh green wood as there is something about the type of wood that gives the meat flavor. I’m pleased to say, we’ve graduated to purchasing wood chunks, which burn slower than chips, and prefer cherry and apple.

At camp, the wind off the lake could be a deterrent, yet Phil kept vigil, regulating the amount of smoke based on the charcoal input.

“Especially with charcoal, you have the wind and outside temperature to deal with as you try to time it out and get an internal temperature,” he said.

Once Phil caught on that many answers to many things can be found on YouTube, that became his source to learn more about smoking. He had conquered the pork and beef, so next on the menu was chicken.

Back to YouTube to study temperature monitoring, which was followed by a few thermometer purchases. He tested more barbeque sauce concoctions, more heating and timing combinations, and the ultimate test: the eating. Personally I found the chicken to be dry, so the task became to retain moisture while smoking chicken.

Phil got brave after a while and tried a slab of salmon. We had it in restaurants, but wow — right out of the smoker, it makes my mouth water right now. As you can imagine, anytime Phil wants to smoke, I suggest salmon.

A few years ago, Phil accepted a new challenge. He went from the charcoal grill/smoker to a propane smoker. A friend loaned him an upright, three-rack beauty that wasn’t being used. It certainly has found the right home with Phil — on loan, of course.

Back to YouTube to learn how to operate a propane smoker with the water tray and yet more ideas for adding flavor to the process.

“I learned you can use orange and apple juice, and all the drippings that land in the tray just get re-circulated through,” he said. “Having a water tray definitely keeps the food more moist.”

There is hope for the chicken, in my mind anyway.

With the new upright smoker in place, we turned our attention to the cooking arena. We hauled out the card table that saw many a card game at Gram’s house and got all the utensils and work gloves laid out along with the thermometers, juice for the water tray, paper towels, wood chunks, pliers for handling the wood chunk pan (Phil uses pump pliers), platters or cookie sheets for the finished product, and a Twisted Tea for the chef. Meanwhile, inside the “real” kitchen, it was time to apply the seasoning mix, either a store bought rub or a combination of spices.

PHIL GOT BRAVE AFTER A WHILE AND TRIED A SLAB OF SALMON. WE HAD IT IN RESTAURANTS, BUT WOW — RIGHT OUT OF THE SMOKER, IT MAKES MY MOUTH WATER RIGHT NOW.

The one thing that hasn’t been in our favor when smoking is the air temperature.

“If the temperature gets into the 30s, you’re done. Even the 40s is a challenge,” Phil said. “You basically need to experiment with your smoker. Things will cook differently on a sunny day than a cloudy day. It will go well with a steady cooking temperature of 300 degrees.”

We are seasonally back in business once again, and Phil is in command at the grill and the smoker.

“I’m really hoping to smoke a brisket some day, but they’re so expensive right now,” he said, contemplating his next experiment.

Perhaps that retirement food truck will be called Phil’s Grillin’ and Smokin’, and you can be sure there will be a side of homemade baked beans — another of his cooking passions.

PHIL’S RECIPES

“MY RECIPES ARE PRETTY SIMPLE. THERE IS NO EXACT SCIENCE TO THIS. JUST COOK YOUR MEAT UNTIL IT’S DONE!”

Phil's

BABY BACK RIBS

INGREDIENTS

A rack of baby back ribs

Yellow mustard

Grill seasoning

BBQ sauce

INSTRUCTIONS

Once thawed and out of the package, pat the ribs dry using paper towels. Coat both sides with any sweet, yellow mustard. Season both sides with McCormick Grill Mates Sweet & Smoky. Place on the smoker rack, and smoke for two hours at 300 degrees.

About an hour and a half in, smother the ribs just on the top with Kraft Original BBQ sauce (it’s the only one I use). After two hours, try to pick the ribs up with tongs and if they break apart, they are done.

Smoked CHICKEN

INGREDIENTS

Any size chicken, boneless or bone in, with the skin

If you use a whole chicken, spatchcock it (splitting the chicken open as I learned from watching a YouTube video)

Olive oil and seasonings

INSTRUCTIONS

Coat both sides with olive oil as your binder. Season both sides with McCormick Rotisserie Chicken Seasoning. Place on the smoker rack for about an hour and half at 300 degrees aiming for an internal temperature 160-165 degrees.

Smoked SALMON

INGREDIENTS

Salmon filet with skin

Pepper and seasoning

INSTRUCTIONS

If you are smoking a variety of meats all at once, the beef or pork goes in the smoker first, chicken second, and fish last. This way all the food will be ready to serve at the same time. Be sure to have your favorite beverage handy and enjoy. PRO TIPSfrom Phil

Season the top of the salmon with coarse black pepper or McCormick Salmon Rub. Place on the smoker rack, skin side down for about an hour at 300 degrees.

WHAT I Know Now z

BY EMILY MORRISON

THE SOUND OF fingertips quietly tapping keyboards is a tonic to my weary soul. As an English teacher, there’s simply nothing more soothing than sitting in a room full of reluctantly typing teens.

Though it’ll be nearly summer by the time you read this, dear readers, today is one of those dreary, rainy days in spring where life is a hodgepodge. A quarter of the school is on a field trip, another quarter is SAT testing, and everything feels helter-skelter on days like these.

It’s “all hands on deck,” and honestly, the deck feels kinda depressing this morning.

As I look out at young faces staring at screens, flipping pages and scrolling on phones, talking to the kid beside them when they don’t think I’m looking, I wonder how they’ve aged so much in one year.

Last year, when they were only juniors in my English class, they still had the pimply acne of youth, the spastic attention span of fruit flies, and the slept-on bedhead hair that so often accompanies 17-year-olds.

But that’s not what I see now.

I see girls in cute braids and boys in baseball caps. I see hair dyed red and blond and a girl in skull-covered fishnets paired with combat boots. They look like they’re finding themselves, or trying to anyway, while they write, write, write and read, read, read. Wouldn’t it be great if all these books and essays would read and write themselves? Then they could get on with this business of growing up without the drag of learning.

If only I could describe to you the joy, the laziness, the bold look in their eyes that says, “Hey, I’m just waiting on the bell, and then I’m outta here, lady. Got people to see and places to go, and it’s all BIGGER and BETTER than this.”

That’s the beauty of kids. They intrinsically believe it all gets better — that life, with all its promise, is right around the corner from period three on a drizzly Thursday morning.

I want to interrupt their typing and tell them, “You’re right, of course. It does all get better and worse, and it will be everything and nothing in between.

“Because that’s the grand paradox of life, children. It will never really make sense unless you keep trying to make it make sense, and even then it will be a struggle.

“But if I’m making it make sense, then you can, too.”

And doesn’t that all sound so inspirational and poetic and trite?

At 18, who wants to hear that life is good, bad and ugly, and that they’ll have to really work for the things they want?

“Yeah, hard pass,” the kids would say. “Skip the lecture, teacher-friend, because we’re all stocked up on people telling us what life’s all about.”

I bet I felt that way, too, when some well-meaning adult three decades older tried to have a conversation with me about my future.

Maybe I said what they wanted to hear, “Oh, yeah, I bet life’s hard,” or perhaps I acted like I knew everything already. Life’s funny.

You don’t know what you don’t know until you know it. And I know now how little I knew then.

I know now that sitting in a room full of angsty, hormonal teenagers and telling them I need a snack feeds my soul.

I know talking to them every day and helping them figure out how to be the best version of themselves makes me feel like the best version of myself.

I know being kind, smiling, and listening when I’d rather be lecturing helps me remember I don’t know everything. Every child has a story to tell, and their stories teach me new lessons every day.

Mostly, I know I’ll never be as young as I once was, and that’s OK. There’s a lot of clarity that comes with growing older, and I feel so fortunate to do just that, to keep growing.

Also, I need to buy some skull-covered fishnets and combat boots. Those are too cool for school.

EMILY MORRISON is a high school English teacher, freelance writer and editor from coastal Maine. She is living happily-ever-after with her handsome husband, three beautiful children and two beloved dogs. And a cat.

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