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Wednesday, March 31, 2O1O 1O am - 4 pm Cumberland County Civic Center Portland, Maine
Wednesday,March 31,2O1O 1Oam -4pm Cumberland County Civic Center
Are you a restaurateur bed & breakfast proprietor chef/sous chef hotelier innkeeper coffee shop owner food & beverage manager bar manager dining room manager banquet manager front desk manager concierge pizza & sandwich shop owner convenience store operator ?
JOIN US FOR MAINE’S ONLY COMPREHENSIVE TRADE SHOW FOR HOSPITALITY-BASED BUSINESSES.
Are you a restaurateur bed&breakfastproprietor chef/souschef hotelier innkeeper coffeeshop owner food & beverage manager barmanager dining room manager banquet manager frontdeskmanager concierge pizza & sandwich shop owner conveniencestoreoperator ? JOINUS FOR MAINE’S ONLYCOMPREHENSIVE TRADE SHOW FOR HOSPITALITY-BASED BUSINESSES.
w w w . m a i n e r e s t a u r a n t . c o m
The Maine Restaurant & Lodging Expo is a business-to-business tradeshow open only to those in the foodservice & lodging industries. Expo is not open to the general public nor business persons who are not owners or employees of foodserviceand/orlodgingestablishments.
TheMaineRestaurant&LodgingExpoisabusiness-to-businesstradeshow openonlytothose in thefoodservice& lodgingindustries. Expo is not opento the general publicnor business persons who are not owners or employees of foodserviceand/orlodgingestablishments.
Limited booth space remains available to companies that would like to exhibit at the event. FMI: events@mainerestaurant.com or 207.623.2178.
Limitedboothspaceremainsavailabletocompanies that would like to exhibit at theevent. FMI: events@mainerestaurant.comor207.623.2178.
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Culture Nig tlife Legends St le
26 The Wild & The Tame
Is that a nasturtium in my soup? From roses to rockweed, gourmet flora adds a touch of spice and dash to a host of exciting restaurant specialties.
By Molly MacLeod
31 Dream Boat
Should the aircraft carrier USS Kennedy become a boffo tourist attraction on the Portland waterfront?
By Jason Stevenson
36 Turf & Surf
What draws us to the rough beauty of riot gardens flirting with the ocean’s edge?
From Staff & Wire Reports
41 Page Surfer
Oprah Book Club star author Anita Shreve dishes on Biddeford Pool, Body Surfing, and Maine’s multiple personalities.
Interview by Colin W. Sargent
45 Eat, Stay, Love
Ready, set, get out your Blackberries! Chart a mouthwatering course through 2010’s exciting docket of gourmet food & wine tastings (eat); lavish lodging at food festivals (stay); and decadently delicious special attractions (love), from celebrity chef appearances to culinary tours. That’s right–you’ve entered “The Foodie’s Guide to Planet Maine,” Chapter 2. By
Judith Gaines
69 I Walk the Line
It used to be divide and conquer. But Mainer Oriana Farley is conquering the Continental Divide.
By MacKenzie Rawcliffe
Sunny Side of Our Streets
Out of the ashes, new ideas bloom.
Here in Portland, we’re famous for rising like a phoenix after being burned by the British in 1 and reduced to embers by errant fireworks in 1
372
And I believe we’re going to be better still after recovering from the world’s recent economic difficulties,’ because everywhere around me, I’m sensing people beginning to dream again.
So when a group of local boosters, Navy veterans, and ice-fishing buddies dares to dream of something big, really big–like bringing the aircraft carrier JFK to our waterfront to make Portland the destination attraction we deserve to be (in terms of total tonnage, we’re the sixth biggest seaport on the east coast of the U.S.)–you’ve got to love them.
Why? Because dreams have bycatch, to use a fishing term. Even if we don’t end up with the JFK here, the groundswell of effort required to understand why she is a fabulous idea for this city might instead result in the convention center we’ve been chasing after for years, or one of the Bath Iron Works destroyers that helped us win World War II sailing up to the docks here as a permanent exhibit to the delight of generations of visitors. Who knows what might happen? Positive energy like this is caviar.
Portland is home to a long line of dreamers for whom the glass isn’t ust half full, it’s overflowing. In the 1 20s, ohn Neal wrote that we could make this city “an Athens in the wilderness.”
Then there’s noted architect ohn Howard Stevens, who envisioned a giant, World’s Fair-like tower with twinkling lights shooting up from (yes, again) a convention center he dreamed of creating on a man-made island we’d build in the middle of Back Cove so people could see us from afar (like the Gateway Arch in St. Louis).
I love the other dreams, too, from fantasies of rock concerts on Fort Gorges (wouldn’t everyone get a bang out of hearing Portland Symphony play the verture out there?) to bringing a Soviet submarine that starred in the Harrison Ford movie K Widowma er to the Portland waterfront so we might have a museum, tours, more movie shoots–oops, we let that one get away (I hear she’s in Providence now). Did you know we had a chance for the USS Constitution to be berthed here instead of Boston? Imagine the postcards. Ours for the taking, ld Ironsides gave us the slip (instead of vice versa) in 1 1. She even sailed up here for a dress rehearsal (Maine Historical Society has a wonderful photo of her at Maine State Pier).
Whenever I drive over Casco Bay Bridge, I admit to dreaming about it being a suspension bridge like the new one in Boston, because we need bread and circus.
One big dream is transforming Monument Square in front of our eyes. A gigantic motion picture screen is being placed–for real–on the new facade at Portland Public Library to wow downtown crowds. What will play on it? I’d love to see a rotating virtual gallery of masterpieces across the centuries that we all own as taxpayers as part of the Maine State Art Collection, far too big to display in the capitol building. What’s your idea?
When it comes to dreams, we don’t ever have to order from the bottom of the menu.
Alison Hills Controller ah@portlandmonthly.com I NTERNS
Molly MacLeod, Christina M Smith, Jared Thurber SUBSCRIPTIONS
To subscribe please send your address and a check for $39 (1 yr.), $55 (2 yrs.), or $65 (3 yrs.) to Portland Magazine 165 State Street Portland, ME 04101 or subscribe online at www.portlandmagazine.com
Portland Magazine is published by Sargent Publishing, Inc. All correspondence should be addressed to 165 State Street, Portland, ME 04101. Advertising O ce: 165 State Street, Portland, ME 04101. (207) 775-4339. Repeat internet rights are understood to be purchased with all stories and artwork. For questions regarding advertising invoicing and payments, call Alison Hills.
Newsstand Cover Date: February/March 2010, published in January 2010, Vo l. 25, N o. 1, copyright 2010. Portland Magazine is mailed at third-class mail rates in Portland, ME 04101 (ISSN: 10731857). Opinions expressed in articles are those of authors and do not represent editorial positions of Portland Magazine Letters to the editor are welcome and will be treated as unconditionally assigned for publication and copyright purposes and as subject to Portland Magazine’s unrestricted right to edit and comment editorially. R e sponsible only for that portion of any advertisement which is printed incorrectly. Advertisers are responsible for copyrights of materials they submit. Nothing in this issue may be reprinted in whole or in part without written permission from the publishers. Submissions welcome, but we take no responsibility for unsolicited materials.
Portland Magazine is published 10 times annually by Sargent Publishing, Inc., 165 State Street, Portland, Maine, 04101, with newsstand cover dates of Winterguide, February/March, April, May, Summerguide, July/August, September, October, November, and December.
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AS PORTLANDMAGAZINE GOES...
I opened this month’s Glamour anuary 2010 and had a ma or flashback to ortland Maga zine s October 200 cover. Same hat, same pose–they must have a Mainer spy! I suppose that makes us trendsetters. ust wanted to point out the coincidence.
Bonnie age Brunswic intern Summer
FRIEND & FAUX
Reading the responses to “Sex & the Wilderness,” October 200 in your letters, I felt the overwhelming need to respond Real women do love to hunt and fish!
I am cultured and enlightened, and I love going to the spa. I also love hunting the elusive whitetail deer. Memories of hunting with my dad, brothers, grandfather, and husband are burned into my memory.
I help gut my deer and mount the heads to display the fruits of the hard work it takes to get a trophy buck in this state. We eat the meat of the game we take, and, unlike the state, we manage for our wildlife.
Our problem with lack of deer in most areas of this state is predation–the coyote–along with doe permits being issued like candy and the bad winters we’ve suffered. Those who want to take our guns and let nature take its course will find more of their dogs and cats being taken from their backyard by the coyote. Our population is growing, and we are taking their habitat.
We have the right to bear arms through our Constitution. Women hunters of Maine–stand up and be counted. It is our God-given right to hunt, and I am proud to call myself a
Portland Magazine, October 2009
hunter. I think I’ll go to the spa now and get a massage.
lisabeth Last ame Withheld ortland
Disgusting! We in the animal welfare field continue to educate people about the horrific cruelty involved in trapping and killing animals for fur, and you spread this horrible picture across your front cover. Shame on you! Betti Curran opsham
MARLEY AND YOU
I read your November 200 issue cover to cover, as always, and loved it especially the Bob Marley interview “Marley & ME,” ! He is a terrific ambassador for Maine. Lana Wescott lourde ortland
SHIP SHAPE
I loved your title of my photo with the ship’s knees “One Good nee” in Chowder, November 200 ! our accompanying text made it even more interesting to the readers. I had at least a half-do en of my friends call to tell me they’d seen the story. Thanks! Rich Keating Kennebun
CHAPTER AND VERSE
I ust saw the article about libraries in downtown Portland “Secret Gardens,” December 200 –it looks great! Thanks so much. I hope it helps to “expose” these wonderful libraries to the public.
ancy oble ortland
Glamour, January 2010
Bay Chamber Concerts, Rockland, Rockport, and Camden. DBR and the New Clef Coalition, March 7; Curtis on Tour, March 20; and Jonathan Biss, April 10. 888-707-2770, 236-2823, or baychamberconcerts.org
Choral Art Society, Portland. At Merrill Auditorium: “Life, Death, Transfiguration,” with Portland Symphony Orchestra, March 9; and Mozart’s Requiem, with Portland Ballet, March 30. 828-0043 or choralart.org
Franco American Heritage Center, 46 Cedar Street, Lewiston. Duncan Cumming and the Capital Trio, February 27; Oratorio Chorale, February 28; Saint Mary Schola, March 19; Midcoast Symphony Orchestra, March 20; and St. John Vianney, April 10. 689-2000 or francoamericanheritage.org
Maine Center for the Arts, 5746 Collins Center for the Arts, Orono. Brooklyn Rider String Quartet, February 28; “Goodnight Moon and The Runaway Bunny,” March 7; “An Evening of Chamber Music,” March 19; “Tao: The Martial Art of Drumming,” March 24, Classical Mystery Tour with the Bangor Symphony Orchestra, March 27; Cherryholmes, April 9; and “Mozart in Paris,” April 18. 581-1755 or collinscenterforthearts.com
Olin Arts Center, 75 Russell Street, Lewiston. Piano duo Keiko and Yukiko Sekino, February 23; Elizabeth Patches and Frank Glazer, “Schubert’s Winterreise,” February 28; Bates Dance Department, March 9; cellist Christopher Ray, March 6; cellist Jean-Guihen Queyras and pianist Alexandre Tharaud, March 10; Bates College Gamelan, March
13; Frank Glazer, “Beethoven Sonatas VII,” March 19; Bates College Orchestra, March 20; Richard McNeil, voice, March 21; Simon Hutchinson, March 25; Noonday Concert, Voice students of John Corrie, March 30 and April 6; Bates College Choir, April 2; Bates College Jazz Band, April 7; and Frank Glazer, “Beethoven Sonatas VIII,” April 9. 786-6135 or bates.edu
One Longfellow Square, 181 State Street, Portland. Robinella, February 16; Cliff Eberhardt, February 19; Johnny A, February 20; Alasdair Fraser and Natalie Haas, February 25; Jeffrey Foucault and Andy Friedman with Paul Curreri, February 26; Alash Ensemble Tuvan Throat Singers, February 27; Po’ Girl, March 3; Bill Morrissey and Mark Erelli, March 5; Iris DeMent, March 6; Solas, March 12; Firefall with Craig Bickhardt, March 18; Bob Franke, March 20; Portland Jazz Orchestra, March 25 and April 22; Loudon Wainwright III, March 26; Graham Parker, April 2; Peter Mulvey, April 8; and Ronnie Earl & the Broadcasters, April 10. 761-1757 or onelongfellowsquare.com
Port City Music Hall, 504 Congress Street, Portland. Jacob Augustine, March 2; Dreamosaic, March 16; Cyborg Trio, March 16; By Blood Alone, March 23; Ocean, March 23; and Coheed and Cambria with Earl Greyhound, March 28. 899-4990 or portcitymusichall.com
Portland Symphony Orchestra, Merrill Auditorium, 20 Myrtle Street, Portland. “Chris Thile in Concert with the PSO!,” March 28; “Sounds and Light,” April 6; and “Play that Funky Music, PSO!,” April 24. 842-0800, 842-0812 TTY, or portlandsymphony.com
Stone Mountain Arts Center, 695 Dug Way Road, Brownfield. Paul Rishell and Annie Raines, February 20; David Bromberg Quartet, February 25; Tom Rush, February 26; Mindy Smith, February 27; Carol Noonan presents Bill Kirchen; Altan, March 10; Carolina Chocolate Drops, March 13; Terrance Simien and The Zydeco Experience, March 20; Nitty Gritty Dirt Band; March 25; Rhett Miller, March 26; Cheryl Wheeler, March 27; Suzanne Vega, March 28; John Gorka; April 2; Jay Ungar and Molly Mason, April 9; Ruthie Foster Trio, April 11; Cowboy Junkies, April 16; Parry Larkin, April 17; Jayme Stone with Yacouba Sissoko, April 18; Richie Havens, April 23; and Cherish the Ladies, April 24. 935-7292 or stonemountainartscenter.com
Theater
Acorn Productions, Dana Warp Mill, Westbrook. 2010 Maine Playwrights Festival, featuring three different schedules of plays in rotating repertory, brought to life by a professional production staff. At the St. Lawrence Arts Center, April 16 to May 1. 854-
Upcoming Tours
A Little Night Music
Sat–Sun, March 6–7, New York City
Stephen Sondheim musical with Catherine Zeta-Jones and Angela Lansbury, overnight at the Renaissance Hotel, Times Square
Lend Me a Tenor
Sat–Sun, April 24–25, New York City
Stars Tony Shalhoub, overnight at the Marriott Marquis Hotel, Times Square. This weekend trip can also be combined with tickets to see The Addams Family with Nathan Lane and Bebe Neuwirth.
Ottawa Tulip Festival
Fri-Sun, May 14–16
Fourth of July—New York City
Sat–Mon, July 3–5
Features a cruise on the Spirit of New York on the Fourth of July to see the fireworks with a front row seat and buffet dinner
Good Theater, at the St. Lawrence Arts Center, 76 Congress Street, Portland. “The Importance of Being Earnest,” March 4 to March 28. 885-5883 or goodtheater.com
Portland Stage Company, 25 Forest Avenue, Portland. Maine’s largest, fully professional non-profit theater, founded in 1974. ”The Real McGonagall,” to March 7; “Master Harold,” March 2 to March 21; and “Mary’s Wedding,” April 6 to 25. 774-0465 or portlandstage.org
The Portland Players, 420 Cottage Road, South Portland. Barefoot in the Park, March 12 to 28. 7997337 or portlandplayers.org
The Theater Project, 14 School Street, Brunswick. “Macbeth,” March 12 to 21; and “Storytelling with Al Miller,” March 20. 729-8584 or theaterproject.com
Galleries
Abbe Museum, 26 Mount Desert Street, Bar Harbor. Ongoing: “Layers of Time;” “Sieur de Mont;” and “Online Wabanaki Timeline.” 288-3519 or abbemuseum.org
Addison Woolley Gallery at Studio 203A, the Bakery Building, 61 Pleasant Street, Portland. “Structures,” featuring Norm Proulx paintings and Arunas Bukauskas photographs, March 5 to 12, opening with a public reception on March 5, First Friday. 450-8499 or addisonwoolley.com
A Fine Thing: Edward T. Pollack Fine Arts, 29 Forest Avenue, Portland. ”Ghana: An African Portrait Revisited,” in collaboration with Addison Woolley Gallery and the Museum of African Culture, March 3 to 26, with a public reception on March 5. 699-2919 or edpollackfinearts.com
Art Gallery at UNE, Westbrook College Campus, University of New England, 716 Stevens Avenue, Portland. ”Celebrating Women,” seven international festivals honoring women photographed by Paola Gianturco, March 8 to May 20. 221-4499 or www.une.edu/artgallery
Atrium Arts Gallery, University of Southern Maine, Lewiston-Auburn College, Lewiston. “The Inspired Hand IV,” to March 26, a biennial exhibition of work by members of the Maine Crafts Association with work in ceramics, metal, fiber, stone, wood, and mixed media. 753-6500 or usm.maine.edu/lac/art
Aucocisco Gallery, 89 Exchange Street, Portland. “Friends Show” to March 30; and “Grace DeGennaro: Indigo Series,” through April. 775-2222 or aucocisco.com
Bates College Museum of Art, Lewiston.” Joel M. Babb: The Process Revealed;” “Barry Nemett: Drawings from Italy;” and “Collection Project 4: Alumni Collections,” all to March 27. 786-6158 or bates.edu/museum.xml
Bowdoin College Museum of Art, Walker Art Building, Brunswick. “In Focus: Photographs from the Permanent Collection,” to March 14; “Basquiat/Warhol,” to
April 4; and “Learning to Paint: American Artists and European Art, 1876-1893,” to May 16. 725-3275 or bowdoin.edu/art-museum
Farnsworth Museum of Art, 16 Main Street, Rockland. “Maine in America” features works by Gilbert Stuart, Thomas Sully, Thomas Eakins, Eastman Johnson, Fitz Hugh Lane, Frank Benson, Childe Hassam, and Maurice Prendergast. Exhibits include “Andrew Wyeth–Winter Exhibition” to April 1 and “Elegantly Attired: Victorian Apparel and Accessories in Coastal Maine,” to April 25. 596-6457 or farnsworthmuseum.org
Fore Street Gallery, 372 Fore Street, Portland. Gallery group show includes Paul Black, Sylvia Dyer, Claudette Gamache, and Stan Moeller. 874-8084 or forestreetgallery.com
Galeyrie Fine Art, 190 U.S. Route 1, Falmouth. Gallery artists show, new offerings from the Osher Map Collection and Falmouth Historical Society. Opening presentation of the 1932 Illustrated Map of Maine by Berta and Elmer Hader. 781-3555 or galeyrie.com
Greenhut Galleries, 146 Middle Street, Portland. Glenn Renell, “Clearings,” March 4 to 27, and Margaret Lawrence, April 1 to 24. 772-2693 or greenhutgalleries.com
Institute of Contemporary Art at Maine College of Art, 522 Congress Street, Portland. “Exchange,” featuring work by Caitlin Berrigan, Lewis Hyde, Max Gimblett, David Ross, and Deb Todd Wheeler, to April 11; and Visting Artists Lecture Series continues with Crystal Cawley, March 4, Johua Enck, March 16, and Deb Todd Wheeler, March 18. 775-3052, (800) 6394808, or meca.edu
June Fitzpatrick Gallery, 122 High Street and 522 Congress Street, Portland. At Congress Street, “Group Exhibit: Paintings;” at High Street, “Charles DuBack: Collages from the 1950s.” 772-1961 (High Street), 6995083 (Congress Street), or junefitzpatrickgallery.com
Maine Maritime Museum, 243 Washington Street, Bath. Current exhibits include ten acres of galleries and exhibits on 25 acres of waterfront, and “Some Burdensome: Big Ships, Big Cargoes,” to June 28. 443-1316 or mainemaritimemuseum.org
Maine State Museum, 83 State House Station, Augusta. “Maine Bounty: The People and Resources That Shaped Maine,” “12,000 Years in Maine,” “Made in Maine,” “Struggle for Identity,” and “Maine Gems.” 287-2301 or maine.gov/museum
Portland Museum of Art, 7 Congress Square, Portland. “Youth Art Month Exhibition,” to April 4; “Division and Discovery: Recent Work by Frederick Lynch,” to May 16; ”Modernism and Masquerade: Max Beckmann,” March 12 to May 23; and ”Objects of Wonder: Four Centuries of Still Life from the Norton Museum of Art,” to June 6. Jazz Breakfasts on Sundays continues to April 11 and Movies at the Museum, ongoing, Fridays, Saturdays and Sundays. 775-6148 or portlandmuseum.com or moviesatthemuseum.org
Salt Gallery, 561 Congress Street, Portland. “About Face,” Maine stories in writing, radio, and photography by Salt Fall 2009 graduates, to March 5. 761-0660 or salt.edu
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University of Maine Museum of Art, 40 Harlow Street, Bangor. “Resonant Places: Paintings by Meg Chase,” “Simple Complexity: Installation and Works by Gerry Stecca,” “Burnt Cove: Watercolors of the Maine Landscape by Gerald Matthew Immonen,” and “Bio-Permutation: Sculptures by David Isenhour,” to April 3. 561-3350 or umma.umaine.edu
Wiscasset Bay Gallery, 67 Main Street, Wiscasset. “Gallery Selections,” contemporary New England art and recent selections, through April 1. 882-7682 or wiscassetbaygallery.com
Don’t Miss
Maine Festival of the Book, Abromson Center, University of Southern Maine, Portland. April 9: Opening night, with featured presenters Anita Shreve and Tess Gerritsen, and Youth Outreach in the Community with Jay Piscopo; April 10: Readings, book sales, signings, and author discussions with Neil Rolde, Trudy Price, Rhea Cote Robbins, Anne C. Heller, Debra Spark, Elizabeth Searle, Nicole Chaison, and more; and Annual Poetry Party, featuring a jazz trio, cocktail hour, spoken word performance, and poetry slam; April 11: “Longfellow’s Shorts,” a dramatic reading of selections from Debra Spark’s new novel Good for the Jews, at Portland Stage Company, 25A Forest Avenue. 871-9100 or info@mainereads.org
Maine Jewish Film Festival, Portland. Opening
night party, Greenhut Gallery, 146 Middle Street, March 20, followed by Ajami at Nickelodeon Cinemas, 1 Temple Street (all films at this venue unless otherwise noted). March 21: Hey, Hey, It’s Esther Blueberger, Inside Hana’s Suitcase, A Matter of Size, and Disturbing the Universe. March 22: The Debt and Holy Land Hardball March 23: Senior Free Luncheon and Matinee, Everybody’s Uncle Sam: The Life and Legacy of Sam L. Cohen and The Debt at Maine Historical Society, 489 Congress Street; Zrubavel and The Secrets. March 24: The Strangers and Canvasman; A Matter of Size at Bates College Olin Arts Center, Lewiston. March 25: HAG, Noodle, and Leaving the Fold mjff.org
Book Readings
Borders Bookstore, 430 Gorham Road, South Portland. Joe Hill reads from Horns, March 9, 7 p.m.; Colin Sargent reads from Museum of Human Beings on April 24, 2 p.m. 775-6110 or borders.com/online/store/StoreDetailView_133
Lithgow Library, 45 Winthrop Street, Augusta. Colin Sargent reads from Museum of Human Beings on April 10, 10 a.m. 626-2415
Nonesuch Books, 50 Market Street, South Portland. Book signing with Colin Sargent, author of Museum of Human Beings, on April 3, 11 a.m. 799-2659
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IMPERATÍFS
DIVA–Metropolitan Opera star Angela M Brown touches down at First parish Church in downtown Portland to sing arias from Hiawatha, the sensational 1898 musical masterwork by Samuel Coleridge-Taylor [see “Longfellow Serenade,” Summerguide 2004] that swept the world. How perfect that this long-awaited concert brings Coleridge-Taylor’s genius just steps from the home of Henry Wadsworth Longfellow, whose epic poem Hiawatha was his inspiration. This two-night offering takes music lovers straight to the shores of cool. longfellowchorus.com, $20
WI-FI
NO PLACE LIKE HOME
–Mona
Jerome, Founder/Director of Ever
After Mustang Rescue in Biddeford, calls the government’s $50 million plan to round-up and relocate 25,000 wild mustangs in the Nevada desert “a waste of taxpayers’ money.” She says, “I’m not so sure they’re facing mass starvation that requires their being moved from their homeland,” and she should know. Her rescue operation exclusively cares for mustangs who’ve been supposedly rescued and relocated before, only to “fall through the cracks and suffer in many ways in the hands of adopters.” To sponsor your own corporate mustang here in Maine for just $300 per year, visit mustangrescue.org.
ON THE WAY THE PAPERBACK WAS ON MY KNEE–Are airports the new libraries? A new wave of book trading has taken hold in airports all over the country, including Portland Jetport. Drop your copy of America’s New “Wolf” by Gene Letourneau to the counter at Paradies in exchange for a battered copy of Not Without My Daughter or Valley of the Dolls. And so on After your initial purchase, think of it as a library with wings. “A lot of people, mostly frequent flyers, know the program and enjoy it,” says Sarah MacConey at the PWM store. theparadiesshops.com
THE BEES’ NEEDS–Limited to 25 registrants, University of Maine is offering a beekeeping course starting March 3 in Gray. The fivesession instruction includes field study and making honey. Whoever thought becoming an apiculturist wasn’t sweet? extension.umaine.edu, $75 per person or couple.
ON THE FLY–The accidental tourist would be proud. Unusual local venues for Wi-Fi now include Concord Trailways buses (while moving!), The Downeaster (ditto), and Hadlock Field–for the Gisele Bündchens among us who want to monitor Fashion Week while pretending to watch the game. “Time Warner has the entire park wired. It’s a pretty strong signal,” says Chris Cameron of the Sea Dogs. “Ironically, the main dead spot is in the press box, but we’re working on it.” Train-wise, “We’ve been offering Wi-Fi for 3 years,” says Len Mulligan. “Our capability is 16 people per coach, using as much data as they want. We have a problem right around Exeter, but aside from that, when Sprint upgrades their systems, we’ll be even faster. ”
WE LOVE THE MONK–TOUR BUSters of Falmouth is putting together a glam bus tour designed to take Mainers to Broadway and catch USM grad Tony Shalhoub starring in Lend Me a Tenor. No word if he’s found a part for his (TV) brother Ambrose. The April 24-25 trip, at $425, includes a bus ride to Manhattan, an overnight stay at the beautiful Marriott Marquee on Times Square, and a matinee show. Ambitious TOUR BUSers can even combine the trip with a night performance of The Addams Family with Nathan Lane. tourbusters.com
Art Attack Art Attack
What recession? Portland Museum of Art is delighted to report that “11,000 more people visited here in 200 than in 200 ,” says risten Levesque. “It was our second biggest year all time, and our biggest since 2000. One of the reasons is Bac stage ass Roc & Roll hotography which broke attendance records for anuary and February.” How can we top that this year–with stills from vatar?
Sometimes a (not so) Great Notion
Is this the weird, ‘home-built’ pirate ship the Coast Guard has twice had to rescue? Portland Yacht Services’s Phin Sprague thinks the Coast Guard and harbormaster are unfairly holding Raw Faith hostage. “There’s nothing untoward going on here. There are boats at DiMillo’s less safe than this one.” Owner/captain George McKay hopes one day to provide sailing adventures to handicapped children. “He did a nice job for the dream he had,” Sprague says. “Every time he makes a move, somebody is out there to thwart it… instead of trying to help him.”
Bad Kitty Missing Herbie
Because THE CAT can’t take trucks from Portland to Nova Scotia and back, funding for the high-speed international ferry has been dropped by the premier of Canada’s easternmost province. So unlike The Cat in the Hat, this cat won’t be coming back. Still waiting in the wings for a possible return: the Scotia Prince. At last report, she was working as a ferry in the Mediterranean, after having distinguished herself as a Hurricane Katrina relief vessel. Trucks? Yeah, we do that.
At Least It Was Right Twice a Day
When the clock in Monument Square stopped working over a year ago, Portland city officials decided we didn’t have the funds to repair it. Rather than have passersby always think the clock was set wrong,’ they opted to cover up its face with a sticker embla oned with the city seal (see Fig. ). “Pardon my Latin, but Re surgam my ass,” a sidewalk social critic was heard to say.
“He was so big and beautiful, I wanted to do everything I could to save him,” says 101-year-old Frank Night of the giant hole in the Yarmouth firmament once occupied by 212-year-old “Herbie,” the personable elm who finally succumbed to his 15th bout with Dutch Elm disease. “It’s too bad to loose him,” says Night, who reveres his 50-year acquaintance with New England’s largest elm tree and spent decades pruning ‘him.’ “I know nothing lasts forever. I don’t have much time left myself. It just happens that his came first.” –Jared Thurber
FIG. 1
FIG. 2
Wild
WildThe the Tame &
Did that nasturtium ust say something to me? From roses to rockweed, gourmet flora add a touch of spice and dash to a host of exciting restaurant specialties.
BY MOLLY M a c L E OD
aine chefs love to take us where the wild things are–sometimes, in full bloom. Depending on the blossom, flowers may be infused into vinegar or simple syrup, folded into an omelet, tossed fresh into a salad, or dried or pickled for a rainy day. Consider this fragrant handful of gourmet Maine flora brought to table by Maine chefs. Beyond their beauty, their magic seems to be, “A lot of these things don’t need much preparation,” says ay illani of Local 1 and Sonny’s. ”If you source out a quality product, you don’t have to do much to it. That’s the whole stee of it. If nature gives it to you, it’s awesome on its own.”
Is that a nasturtium in my soup?
These flame orange, yellow, and purple eye-poppers, which spin wildly out of Maine gardens and patio pots in late summer and fall, should come with a gentle warning for the
Love in Bloom: Treat yourself to nasturtium blossoms stuffed with curried egg salad.
LOCAL FLAVOR
spicy flavor hiding inside their velvety petals. Rob Evans of Hugo’s says, “The flowers have this very subtle floral note to them–I can’t even say flavor;’ it’s a note.” Then there’s the interesting complication that not all nasturtiums are equal, says illani. Some are “a little sweet, and some are bitter or really grassy.” Still, a nasturtium “is what it is. I ust use it on salads.” So does Steve Corry of , who combines local lamb’s lettuce, pickled fiddleheads, and fresh goat cheese with a nasturtium vinaigrette. “This way,” he says, “you can use many ingredients that normally wouldn’t be seen together but work beautifully in tandem.”
Which brings us to the signature circular leaves and tendrils, which seem to have all but invented the art nouveau movement. “Luscious and peppery, the leaves are a great addition to salads,” says Rich Hanson of Cleonice in Ellsworth. Evans chimes in, “ They taste almost like arugula. I’ve made a nasturtium leaf soup by blanching the leaves and pureeing them with chicken stock, then finishing it with a whipped lemon cr me fraiche and a nasturtium flower.”
We’re not finished yet. When the plants start bursting a bud, pull a lasic and pickle them! (But only if you happen to like martinis.) “A pickled nasturtium bud is great in a gin martini,” says Greg Wilson of The Front Room. Hanson adds, “It has the appearance of a caper but the flavor is way more peppery.” But wait–now the martini’s gone; what to do? “I might chop them up and add them to an aioli,” says Sam Hayward of Fore Street. “I use the pickling brine as the acidulating ingredient in the aioli and serve that with grilled fish. It’s really good!”
Not
tea roses,
sea
roses! The flavor and scent of Rugosa roses simultaneously evoke your grandmother’s bathroom, the Far East, and the Maine seashore, and it is precisely this exotic familiarity (and souvenir of our all-too-brief summers) that inspires chefs to feature them on their menus. “One of my favorite ways is in a rose-champagne sorbet,” says Sam Hayward of Fore Street Restaurant. “It’s fun and subtle and fragrant, especially in the middle of winter–a little headful of sunshine.” The sea-rose
blossoms add a perfumed quality to Hayward’s creation. “It’s the simplest thing in the world, and ust a beautiful combination of aroma, texture, and champagne,” he says, “but you can’t use bad champagne. ou have to use the real thing.”
rista Des arlais of Bresca also loves to use Rugosa roses in desserts, whether she infuses the petals fresh for a sorbet, crystalli es them as a garnish, or makes a elly out of the rose hips.
Guy Hernande of Bar Lola on Mun oy Hill uses rose hips with black pepper in his version of panna cotta. Of the flavor, he says, “It has that sweetness without being potpourri. And it works as a counterbalance, not ust on its own. It’s like salt–you don’t necessarily want to taste the salt, you want to use it to bring out other flavors.”
Hanson agrees. “I think the blossom changes the nature of the sweetness to add layers to it and make it more exotic. The flavor is almost lush, the scent heady.” Hanson infuses rose blossoms into a simple syrup with cinnamon and hibiscus and uses it to make lemonade or the restaurant’s signature
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drink, “The Cleo.” “It’s decadent,” con uring up images of “lying on a silk pillow with a hookah and a glass of this lemonade.” Even a squash has a blossom!
Now this is straight-up uncommon. How often do you see squash blossoms on a menu in Maine? “What you’ve got is a delicate vegetal vessel to contain whatever you’ve got inside,” says Hayward, whose most memorable preparation is filling the blossoms with lobster mousse and braising them in a buerre mont (emulsified butter). Hernande appreciates the “clean, palate-cleansing” quality of the blossom when it’s stuffed with something that has a “more dominant flavor, like a salmon rillete.”
At once delicate and pacifying, with a “slightly sweet, melon flavor to them,” according to Hanson, the blossoms are also “showy” and able to stand up to strong flavors, manual manipulation, and the hot oil of a frialator. Wilson stuffs squash blossoms with a ricotta cheese mixture before tempura-frying them, but he also tests their versatility in scrambled eggs and pasta dishes. illani is of the same mind.
Bar Harbor (207) 288-5818
Blue Hill (207) 374-2020
roof of your mouth. I like that the heat and the spice get up into the back of your mouth and in your sinuses.”
Maine’s Inn/B&B Specialists
Maine’s Inn/B&B Specialists
“We get squash blossoms at around the same time as black chanterelles, so we stuff the blossoms with the wild mushrooms and beer batter and fry them,” he says, adding that part of his fascination with squash blossoms is that they’re “visually interesting–who’s going to go out to the supermarket and buy these ?”
Chive Talkin’
For diners who shy away from powerful onions, chive blossoms are the onion family’s best shot at a subtly fragrant sensuality. Then, too, they are simply beautiful. The soft purple globes make for a “distinct” visual accent “on salads, on tables, in floral arrangements,” says illani.
“We should be called five-fifty-chive,’” Corry okes. “We have a patch of them growing at home, and whenever they blossom, we bring them in to the restaurant. They add a mild oniony flavor and visual appeal, whether as a garnish for fish or in a salad or a risotto with mushrooms.” Hernande loves the texture of chive blossoms. “With a nasturtium, it feels like you’re eating a leaf, but with a chive blossom, you can chew it and feel that little pearl shape on the
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Wilson recommends The Front Room’s “famous chive-blossom vinaigrette, which covers a lot of fish.” Garlic chive blossoms “work especially well,” he says. “They taste a little like roasted garlic and are surprisingly creamy.” Hanson makes his white-wine vinaigrette with chive blossoms or pulls the individual flowers off and mixes them with a chevre to impart their “sharp, oniony” flavor to the smooth cheese. Des arlais says, “I use them a lot as a punctuation point in seafood dishes. We pluck the flowers off onto the dish, and those beads of flavor ust pop.”
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But not poison, right?
Sumac garnishes Maine’s forest edges, but “it’s more prevalent in cuisine in Spain and Africa’s north coast,” says illani, who combines roasted sumac with coriander on whitefish (“wow–a little nutty, a little sweet”), along with sumac powder in marinades, spice rubs, braising liquids, or salads.
Continued on page
Brunch
The 2009 Harvest Brunch featured Chef Carmen Gonzalez of New York.
April 9-11, 2010
The Maine Festival of the Book brings together readers and writers to enjoy readings, panel discussions, book signings, activities, and performances.
Friday, April 9
Youth Outreach in the Community with Maine Reads and graphic novelist Jay Piscopo
6 pm
Abromson Center, University of Southern Maine, Portland Opening Night: A Reception with the Authors Featuring Tess Gerritsen and Anita Shreve For tickets: 207 871-9100 or info@mainereads.org
Saturday, April 10 FREE!
9 am - 5 pm Abromson Center, University of Southern Maine, Portland Readings, Book Sales, Signings, and Author Discussions
Come meet the authors as they discuss memoir, Ayn Rand, Vincent Minelli, golf, gardening, mystery, Mainers and more!
Fifty authors including Neil Rolde, Trudy Price, Rhea Cote Robbins, Anne C. Heller, Debra Spark, Elizabeth Searle, and Nicole Chaison!
7 pm Annual Poetry Party
Jazz trio, cocktail hour, Spoken Word performance and Poetry Slam (Location to be announced; presented by Port Veritas)
A dramatic reading of selections from Good For The Jews, a new novel by Debra Spark (Presented by the Portland Stage Affiliate Artists)
For more information visit www.mainereads.org The Maine Festival of the Book is produced by Maine Reads in collaboration with community organizations statewide.
Dream Boat
BY JASON S T EVENSON
TWill the aircraft carrier USS Kennedy become a boffo tourist attraction on the Portland waterfront? The deeper question: When was the last time our city took a risk?
here are many ways to see the USS John F. Kennedy. Driving Interstate near Philadelphia, you can spot the aircraft carrier’s T-shaped radar mast looming over rusty warehouses. Looking down from a plane on final approach to the airport, you can marvel at her flight deck that’s as long as three football fields. And from a concrete pier utting into the Delaware River, your ga e can climb the gray steel hull to see pigeons landing where warplanes once soared. No matter your vantage point, this decommissioned carrier sits as silent and empty as a ghost ship. For two years, the JFK has inhabited this lonely berth on the outskirts of Philadelphia, attracting little attention from the fashionably-dressed employees of a nearby design studio.
But last November, the JFK’s limbo status changed when the Navy decided to donate the 2-year-old carrier as a floating museum and memorial similar to the USS Intrepid in New ork City. Suddenly, like an aging starlet given a final shot at fame,
Breakwaterisa progressive independent dayschool whereyourchild–from EarlyChildhood through Grade8 –will thriveina challenging and exploratory learningenvironment.
the spotlight shone again on the JFK as civic boosters up and down the East Coast dreamed of snagging this charismatically named ship.
Portland, as it turns out, is home to a group of those dreamers. “We feel the JFK will be a wonderful addition to the waterfront skyline of Portland and South Portland,” says Richard Fit gerald, a director of the newly-formed USS John F. Kennedy Museum, a local non-profit seeking the carrier for Maine’s largest city. On anuary , Portland City Council unanimously endorsed their efforts, while Gov. ohn Baldacci also offered his support. But landing any retired warship, let alone a 0,000-ton supercarrier that’s 0 feet longer than Maine State Pier, is a multi-year and multimillion-dollar task. Fit gerald says his group is up to the challenge, but veterans of the Navy’s donation process offer a warning. “ ou have to be fanatical to get these ships,” says F.W. “Rocco” Montesano, director of the USS Le ington Museum on the Bay in Corpus Christi, Texas. “But fanatics aren’t usually the best people to run them.”
MAKING THE GRADE
Dreams and fanatics aside, the Navy runs its three-phase donation process on a strict timetable, and the first make-or-break deadline for the first phase fell in late anuary. As a result, Portland could be disqualified by the time this article is published. Or, it could be the only city in the Northeast still vying for the ship. Either way, Portland’s ambitions are once again entwined with maritime history, and its residents must ponder–literally–how big a dream can a city dare?
If I Were Governor…
I support the coming of the John F. Kennedy to Portland. Having the ship in Maine waters is an opportunity for revenue to come to Maine. This will allow an increase of people-traffic to come to businesses’ sidewalks, plus a lot more opportunities for the history of Maine with Bath Iron Works.
–Augustus J. Edgerton (I)
It’s unlikely that private fund-raising will cover even the transportation costs. The multi-milliondollar maintenance will inevitably fall to the city of Portland. There are far less expensive ways to boost tourism.
–Peter Mills (R)
Yes, if it would create some type of secondary or after-market industry that could provide stable, long-term employment with benefits, not just sporadic or seasonal work.
–Samme Bailey (I)
Yes, I am in support of the USS John F. Kennedy coming to Portland due to the history surrounding President Kennedy himself. He was a positive inspiration to many younger people to get involved in politics. Many of today’s Democrats in office are directly due to President Kennedy’s impact on politics.
–Peter Truman (D)
I am very much in support of that. It would attract tourism, and it would support the military and be patriotic. My only concern would be if the ship was nuclear powered, as I am very anti-nuclear.
–Christopher Cambron (D)
I’m a huge supporter, as long as it didn’t cost the taxpayers extra money. It should be voluntary on the taxpayers’ part, and they should be involved in any discussion of how to fund it. I served aboard the USS hresher, so I have an affinity for naval vessels, and I think it would be a great tourist attraction.
– . Martin achon (R)
It’s a wonderful thing, bringing it to Maine and turning it into a museum. I can’t imagine how the JFK wouldn’t be a major tourist attraction. It would be wonderful.
–Paul LaPage (R)
Where do Maine’s gubernatorial candidates stand on bringing the JFK to Portland Harbor?
Before I could consider such a proposal, I’d have to see a plan detailing private financing and logistics–such as where the carrier would be anchored.
–Steve Abbott (R)
Yes, I am in favor. I think it would be fascinating to explore a ship of that size. I think it would be a great learning tool, and it would no doubt give a boost to the local waterfront economy.
–John Whitcomb (I)
I support bringing the JFK to Portland. The thing that we’ll miss most from NAS Brunswick’s closing is the demonstration of service in our community. Without that first-hand experience, Maine children will miss the lesson that our country is special and that dedicated men and women spend their lives defending it and us at great personal cost and risk.
–Matt acobson (R)
My initial reaction is that it would be great to have a floating historical museum covering 40 years of history. But a quick yes or no should never happen to any recommendations made to increase tourism. We must always do our homework in looking at the pluses and minuses of bring the ship to Portland.
–Donna J. Dion (D)
I think having it will encourage tourists to visit the area and offer a venue for many exciting events for Maine people. We need to make sure it fits into the vision for a vibrant working waterfront. What an opportunity to promote historic preservation and teaching!
–Elizabeth “Libby” Mitchell (D)
An aircraft carrier in Casco Bay would exemplify M a ine’s maritime and naval heritage and our strategic military and economic location as America’s closest seaport to the European Union and North Atlantic.
–Bill Beardsley (R)
es. This is a part of our history. It’s always important to preserve our history, and if we can do that in Portland, then that’s great.
–Lynne Williams (I)
I support the efforts to bring the USS Kennedyto Portland as long as it can be operated and maintained as a floating museum through private funding, not state tax dollars.
–Eliot Cutler (I)
Bringing the USS John F. Kennedy to Maine, either as a permanent attraction or as part of a temporary exhibition, is a great idea. Tourism equals jobs in Maine.
–Les Otten (R)
I think it is a wonderful idea. I am in support as long as the organization can support the project. I’d need to see financial projections for three to five years before approval.
–Beverly Cooper-Pete (I)
I support the idea generally. However, issues such as berthing location, impact on other port activities, and funding must be considered. It should boost tourism and be a tribute to veterans.
–Steve Rowe (D)
The local community would need to be interested. If Portland were interested, then I would use the influence of the office of governor to make it happen.
–John Richardson (D)
Though an interesting proposal, costs and benefits must be carefully weighed, and all stakeholders heard–particularly Portlanders, who might ultimately bear the cost, perhaps indefinitely, should the venture go awry.
–Rosa Scarcelli (D)
I would support that. I was brought into politics by John F. Kennedy. I was on board when that ship was decommissioned in Boston, and I’d love to land an airplane on it!
–Patrick McGowan (D)
es, I would support bringing the USS JFK to Portland and believe it would be an interesting tourist attraction.
–Bruce Poliquin (R)
Just how big is the John F. Kennedy? Here’s how things would look if someone decided to park her in the Old Port. 500 Feet
WATERFRONT
WHERE WOULD SHE GO?
207-967-2125 www.CapeArundelInn.com
208 Ocean Avenue Kennebunkport, ME 04046
208 Ocean Avenue Kennebunkport, ME 04046
207-967-2125 www.CapeArundelInn.com
207-967-2125 www.CapeArundelInn.com
If Portland were to win the JFK, the most obvious question would be, where to put her? Fit gerald is guarded about specifics, but he does allow that the ship would be moored in the harbor, with the exact location up to city officials. “If they tell us to put it on Cumberland Avenue, we’ll put it there,” he okes. Realistically, only a few places could accommodate a ship that’s 1,0 2 feet long with a 0-foot draft. “One place that might work would be off the Eastern Promenade near the sewage treatment plant and Fort Allen Park,” suggests eff Monroe, the city’s former port director and now an executive at Halifax-based MacDonnell Group. “Dredging the shoreline could create a channel and protected berth for a deep-draft carrier, similar to what Long Beach did for the ueen Mary,” he adds. At this stage, however, a precise location isn’t required. “Most applications will move to the second phase unless they are proposing a location that physically can’t work,” says Glen Clark, deputy program manager for the Navy’s Inactive Ships Program, and one of the officials who reviews the applications.
PHASE TWO
Identifying a suitable anchorage, however, is ust one hurdle to overcome. If Portland is invited to compete in the second phase, Fit gerald’s group will have one year to submit a detailed business plan, fundraising program, and environmental impact statements. “It’s a very daunting process and appropriately so,” says Scott McGaugh, marketing director for the USS Midway Museum in San Diego. He estimates his group raised million and submitted ,000 pages during the 12 years it took to acquire the Midway Their success, McGaugh offers, was due to three factors an accessible location; a longterm, business-savvy board; and leadership that transitioned from visionaries to managers. “I’ve talked with 1 cities like Portland, and most failed because they didn’t reali e that getting the ship to town is nothing compared to running it as a successful, viable business,” he adds. In McGaugh’s estimation, the Navy is like a demanding banker looking to make a ero-risk loan.
SHOW ME THE MONEY
“If the JFK ever came to Portland, the public would get stuck paying millions of dol-
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great chef, a wonderful staff, and an unbelievable location on Kennebunkport’s “gold coast.”
Breathtaking views of the Atlantic. Deluxe lodging. Most rooms with fireplace. Breakfast included. Fine-linen dining with a creative menu in a full-service dining room.
great chef, a wonderful staff, and an unbelievable location on Kennebunkport’s “gold coast.”
lars to maintain it,” says Steven Scharf, a Portland resident active in conservative politics. Scharf, who opposes the JFK donation, points to the USS or town, an aging aircraft carrier based in Charleston, South Carolina, that faces 100 million in dry-dock repairs and no plan–except for a public bailout–to pay for it. Even discounting expensive overhauls, most ship museums can’t support themselves from ticket sales alone and must rely on grants, donations, and fund-raisers to fill their budgets. Another concern is that museum ships have reached a saturation point, with almost every East Coast city hosting a submarine, destroyer, or other naval attraction. “There’s ust not enough room for two aircraft carriers between New ork and Maine,” warns Francis Lennon, president of a group trying to lure the USS Saratoga, a carrier similar in si e to the JFK, to Rhode Island. Plus, local Portland non-profits are concerned that the JFK’s fund-raising efforts will exhaust the region’s already meager donors.
ONE MORE MISSION
“They need to think outside the box,” is Fit gerald’s response to critics. To raise the millions of dollars to acquire and maintain the JFK, his group plans to cash in on the national appeal of its presidential name. “Why wouldn’t you support a pro ect that is totally funded by deep-pocketed donors outside the city when all the money will be invested inside the harbor?” Fit gerald asks. Plus, he notes that the USS John F. Kennedy Association–a group representing the carrier’s former crew members–has pledged to generate publicity and raise funds for Portland’s bid. But most of all, Fit gerald says he is confident that Portland can win the JFK based on community support. “When we first discussed this pro ect, we figured Portland’s chances were 1 in 1 0 million,” he says. “But when the council passed the resolution, those odds dropped to 1 in 10.” Now he’s hoping Portland residents, especially those who remember the JFK’s last port call in October 1 , will oin the effort to make the USS John F. Kennedy Museum, like Portland Head Light, a nationally recogni ed landmark that makes the whole city proud. ■ Coming in March: ussjfk.org, a website for the USS John F. Kennedy Museum, Portland. A former staff editor at Outside and Backpacker magazines, Jason Stevenson writes for Wired, Men’s Journal, Boston, and Runner’s World. >> Visit Online Extras at portlandmonthly.com for more images.
What draws us to the rough beauty of riot gardens flirting with the ocean’s edge?
Turf Surf Turf Surf
JUST AS THERE’S SALT ON THE EDGE OF A MARGARITA GLASS, SO DOES THE OCEAN TRANSFORM OUR SEASIDE.
From black-eyed Susans to summer phlox, the lush landscapes of Point o’ View, an Ocean Avenue estate in Kennebunkport with views of Walker’s Point, answer the ocean’s demand for beauty in flux.
FROM STAFF & WIRE REPORTS
The daffodil-ensconced eastern tower of Two Lights at Cape Elizabeth was a poster-child for painter Edward Hopper, who immortalized the lighthouse in paintings such as Lighthouse Hill (1927). The tower’s western sister was decommissioned in 1924. After his 1960 divorce from Bette Davis, Gary Merrill notoriously used it as a bachelor pad.
Perhaps the closest thing Maine has to Wuthering Heights, “Stone House” on Kennebunkport’s Ocean Avenue overhangs a rocky cliff behind footlights of poppies and Allium. And lest you think it unattainable, the house is often available for rent during the summers through Kennebunk Beach Realty (circa $12,500 per week in the summer, $9,500 per week in the off season).
but define
Day lilies, lemon lilies, and hosta adorn Perkins Cove, home of Ogunquit Art Colony, founded by American impressionist Charles Woodbury in 1888 and advanced by New York painter, publisher, and art critic Hamilton Easter Field. So if you like gardens, what more could you ask for than what Woodbury considered “an artist’s paradise”?
Purple lupines, which all
late spring in Maine, line the foggy coast of this Deer Isle vista.
Purple lupines, which all but define late spring in Maine, line the foggy coast of this Deer Isle vista.
Catmint surrounds the patio of this Harpswell home, whose terraced landscape by Richardson & Associates which directs the eye to a spectacular overlook of Cundy’s Harbor.
CLOCKWISE FROM TOP LEFT: ROBERT WITKOWSKI; BOB DENNIS; RICHARDSON AND ASSOCIATES; SUSAN COLE KELLY; ALAN LAVALLE
At O’Donal’s, our mission is simple – to help our customers create gardens and landscapes that truly inspire. Our 2009 Portland Flower Show garden, created in partnership with Landmarcs, Inc., won four awards including Best of Show. We invite you to see our newest creation at this year’s show. From the hardiest, healthiest selection of local plants, to monthly events, demonstrations and seminars, in-house design services, and the most knowledgeable staff around, O’Donal’s is the place to cultivate a show stopping garden that is both beautiful and affordable!
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Surfer
On the eve of Anita Shreve’s April 9 opening-night stop in Portland to kick off the Maine Festival of the Book, the Oprah Book Club novelist speaks candidly about body surfing in Biddeford Pool and the myth of…the classic Mainer!
One of your zillion internet fans says that while she admires the interior consciousness in Body Surfing, she especially loves how real your story is. That you really feel right on the beach, in that magic house, because your details about the seashore have “sandy feet.”
It’s true of any place you write about. The only way to make a reader trust you is get the details right before you both take that extraordinary leap. If you get the feel of what it’s like to walk in the dark on the sand, or get a kitchen or a garden right then when a character does something kind of awful, the reader is willing to go with you.
Some reviews have described your fictional beach house, which appears in four of your novels inspired in some measure by Maine, as a character in itself. Is it based on your place in Biddeford Pool?
It’s based on a house I saw when taking a walk, and I keep changing it. I’ve made it bigger, added more dormers, moved it to New Hampshire, done what I wanted with it.
You’ve been praised for the evocative swimming scenes in Body Surfing. Seriously? What about that icy Labrador Current here? Do you actually get out there in the summers and body surf? I do. I used to go out there in a bathing suit; now, I have a wetsuit. I love body surfing. It’s one of the few things in life I’m actually good at. I’ve done it since I was a kid. I remember my father teaching us, telling us exactly what to do. It was what you did when you didn’t have other things to play with in the water.
Like Fortune’s Rocks, Body Surfing suggests multiple levels of meaning. Where were you when you came up with that title?
I don’t remember where I was, but I think it’s been with me all my
life. I knew that she would be a body surfer and that the brothers would be. I saw that metaphorically it would be a very good title.
When you come to Portland on April 9 to kick off the opening night of the Maine Festival of the Book with Tess Gerritsen, what will you be reading from, and why will it be especially appropriate for a Maine audience?
ou know, I’m thinking I’ll read from Body Surfing or Sea Glass, because they both take place right on the beach. If I’m in Maine, I’ll read a Maine theme, even though my latest novel takes place in Africa.
There are so many different Maines to write about. Biddeford Pool and Biddeford seem like two vastly different places so close together. As one of the Biddeford Pool elite, can you tell us about your coming to understand the Franco-American cultural inheritance in Biddeford that enriches Fortune’s Rocks?
I did a lot of research in Fortune s Roc s. I read a lot of books about the mill towns, about the history of Biddeford-Saco, and found that the thing that is most telling is the photographs. ou can see the light in the photo, what kind of day the people were having, so that you’ll be creating
Biddeford Pool resident Anita Shreve’s bestselling novel The Pilot’s Wife became a film starring Christine Lahti. Her latest is A Change in Altitude: A Novel (Little Brown, 2009, $26.99).
Wetreatallpet
something emotionally authentic . If the reader doesn’t trust you, he feels kind of lost.
Fortune’s Rocks covers Beacon Hill in Boston so well that readers must have wondered, is Anita Shreve related to the Shreve in the legendary jewelry store Shreve, Crump & Low?
No, I’m not, but I live not far from Beacon Hill right now. I used to live in Boston many years ago and knew a little bit about the history. It’s also in Body Surfing, because that’s where she goes to the hotel.
Tell us about Biddeford Pool in the winter, when all the sidewalks are rolled up. Can you discover more about yourself and your characters when you’re up here then?
In a way, yes. A number of scenes in the books do take place off season, and for those who don’t live there and visit in the winter there’s kind of something wonderful and beautiful about it. Even in a snowstorm, there’s something magical about it. On the other hand, my neighbors have told me that by March 1, you have to go take a short vacation from Maine or you’d shoot yourself. Everyone in New England, I think, is ready to shoot himself by March 1.
Booth Tarkington once had an edition of his work published called the Seawood Edition, named for his summer house in Kennebunkport. What would your Maine-flavored collection be called, and what four novels would be in it?
They’d be the ones in the house Fortune s Roc s Sea Glass he ilot s Wife Body Surfing ou’d call it the collection Fortune’s Rocks.
Do Mainers recognize you at grocery stores, bookstores, in restaurants?
It’s a thrill when someone recogni es me and I’m not actually on the stage. It’s a particular thrill when someone from Maine with an accent says something nice about my work. It’s funny–some of the best senses of humor I’ve ever encountered are from Mainers. They pride themselves on being down to earth. They’re no nonsense and full of terrific dry wit–authentic. They don’t mind giving you the business at all, and it’s usually pretty amusing. But they don’t suffer fools.
A foolish question, then. Since you’re an Oprah Book Clubendorsed author, and since Oprah Winfrey has come to Maine to antique (she likes Shaker), have you ever met up with her here?
No. I didn’t know she came here.
But again, on Mainers, I don’t have the authority to speak about Maine or Maine char-
acters. It will take me a lot of years to speak with any authority on anything in Maine, other than to say I believe the character of the Mainer’ does not universally apply. I think there are a lot of people, a lot of angry people, a lot of people trapped in pretty bad poverty. There are at least two Maines, maybe three or four, and they’re very distant
I spent a lot of time in Sebago Lake as a kid–Naples, at the Lake Sebago camping ground. So if someone were trailing around, wondering what my memories of Maine are, there’s one.
Gordon Ramsay recently spent some time surfing on the Maine coast. He had plenty of places to choose from, but he came here. Can you give us a sound-bite answer about what the extraordinary draw is here?
It’s beauty within a framework of restraint. It’s not the lovely white sand beach, palegreen shallow out for a 100 feet. It’s rugged. That word is used a lot, but it’s right. It has a clarity, a purity.
Do you own a Kindle? What do you think the future is for musty, wonderful, tangible books?
No, I won’t own a indle, but I think it’s better than people give it credit for. There’s no fighting the future. A whole generation in college now doesn’t read books. Instead, it gets its information online. More people will get their books by electronic means in the future, but I will not see a universe in which there are no bookstores.
Since this is our Foodie Issue, tell us three favorite restaurants you love here.
Pier and The Ramp underneath it, in Cape Porpoise. Grissini I like a lot. Fore Street.
You’ve told us that while writing, you sometimes find yourself craving a bacon sandwich that takes you back in time, and when you’re in the grip of such a sensation, your characters have been known to get hungry, too. Can you tell us your sensual recipe for the bacon sandwiches you fall victim to during a writing binge?
Real simple. ou go into the woods. Make a fire. Of course, this is in the old days. Two pieces of white bread. Toast them over the fire. ou know what bread looks like when it’s toasted in a fire? It’s different than a toaster. Cook the bacon in a frying pan. Put the bacon between the two toasted pieces of bread, and you eat it. It’s the best thing on earth. ■
>> Visit Online Extras at portlandmonthly.com for more images.
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Dining Experience
a Memorable Dining Experience
Come enjoy Natalie’s superb dining and delightful atmosphere. Considered among Maine’s very best, the artful cuisine celebrates modern French and European flavors, using as many local products as possible. Chef Lawrence Klang’s menu changes seasonally, and everything is made from scratch. The dining room captures the lighthearted sophistication of an early 1900s Parisian restaurant on the Left Bank of the Seine, but the stunning mountain and bay views could only be in Camden. Dining is also offered on the partly covered wraparound porch, which is heated on cool evenings and offers the best views in town of the harbor and Mt. Battie. The bar is the place to be for an intimate drink or more casual meal.
Natalie’s serves dinner daily, 5:30-9:30 p.m. (last reservation), with an à la carte menu, 4-course lobster menu, and nightly changing 5-course tasting menu. The bar, which opens at 5 p.m., offers a more casual menu.
Voted one of the 23 best seaside inns in the US by USA Travel+Leisure July 2009
Voted one of 129 top properties in the US, Canada, Mexico, & Caribbean by National Geographic Traveler April 2009
Voted one of the top 100 US destinations by New York Post July 2009
Recipient of 2009 Wine Spectator Award of Excellence
“Chef Lawrence Klang is a major talent.” Down East magazine
“Chef Klang prepares a stellar lobster tasting menu.” Travel+Leisure July 2009
Recipient of the 2009 Wine Spectator Award of Excellence
Winner, 2008 Maine Lobster Chef People's Choice Award Chef Klang acknowledged by James Beard Foundation, NYC, Dec. 2008
Divided into three major categories–Eat, Stay, Love–our Foodie’s Guide to Planet Maine invites you to experience 2010’s incredible smorgasbord of upcoming festivals, gourmet tastings, and lodging packages beckoning in the months ahead. Go on, take a bite!
(Gourmet Tastings)
( You get the idea…)
BY JUDITH GAINES
Our recent coronation as “America’s Foodiest Small Town” by Bon ppetit, and the thrill of
Portland’s own Rob Evans chef of Hugo’s winning the prestigious ames Beard Foundation award as “Best Chef in the Northeast” is prelude to 2010’s rise to become most exciting year yet to entertain lovers of Maine cuisine! More chefs are opening new restaurants here, and more artisans are creating great cheeses, chocolates, breads, and specialty foods. Maine’s fishermen are harvesting lobsters, oysters, scallops, and crab unmatched in quality anywhere else in the world. Maine’s brewers, vintners, and makers of spirits are constantly improving their products, and more farmers are cultivating interesting niches at local farmers’ markets. If you’ve ever tried to prepare a meal using local ingredients in some other state, you know how fortunate we are. The following calendar lists some of the many events at which Mainers who care about food will share their skills, knowledge, and taste with what will surely be appreciative audiences.
(Luxury Lodging)
Eat
Meal deal f M
Every Tuesday and Wednesday until winter’s end, Lydia Shire’s acclaimed restaurant Blue Sky on ork Beach offers a three-course meal for 2 per person. Choose from two appeti ers, three entrees, and two desserts, and experience the cuisine of one of the world’s most celebrated chefs. blueskyonyorkbeach.com
tus an ine tasting and dinneR f Italian winemaker Loren o Gatteschi comes to Portland’s Cinque Terre for a -course meal paired with his wines. cinqueterremaine.com or - 1
This is a great way to check out a restaurant you’ve been wanting to try and help hungry Mainers at the same time. Over 100 eateries throughout the state offer threecourse pri fi e meals at low rates 20.10, 0.10, or 0.10 per person for dinner, depending on the restaurant, or 1 .10 for lunch. Participants include Eve’s at the Garden, Five Fifty-Five, Hugo’s, Cinque Terre, Back Bay Grill, Bar Lola, Bresca, and the Grill Room in Portland; Inn by the Sea in Cape Eli abeth; Grill 2 in armouth; A ure Cafe in Freeport; Cloud in Augusta; Le Garage in Wiscasset; Cafe Miranda in Rockland; and Natalie’s and The Hartstone Inn in Camden. Proceeds support anti-hunger programs in Maine. restaurantweekme.com
ole og dinneR M
Eat “snout to tail” at this special celebration at ignola in Portland, with different courses highlighting different cuts and preparation techniques. vignolamaine.com
dou le diaMond ine seRies M
A five-course dinner with wine pairings by the Double Diamond Steak House at Sugarloaf Mountain’s Ski Resort. Another wine dinner is planned for April 1, with more to come. sugarloaf.com EventsActivities index.html, or 2 - 220
MEALS ON THE FARM
For a romantic summer meal, it’s hard to top one served out in the fields of a farm where much of the food was raised, or in a nearby barn or farmhouse. Here are a few planned this year:
Fields on the Saco (River)–At Weston’s Farm in Fryeburg August 28, four local chefs each create an appetizer and a different course using meat and produce from Weston’s Farm and three other farms nearby. Farm tours and carriage rides precede the meal. Call Janet Durkee-Prescott at (603) 356-5701.
inteRnational food festi al M
Staff and students from Portland’s Southern Maine Community College and local chefs prepare appeti ers and desserts, with lots of samples. smccme.edu
aR aR oR food ine lassi
This nine-day celebration includes a range of wine tastings and dinners featuring local ingredients. northeastwinefestivals.com Bar Harbor Classic.html
t entY Mile Meal e o
Local culinary superstars craft tastings from ingredients grown, raised, or landed at the Turkey Hill Farm in Cape Eli abeth or within a 20-mile radius. cultivatingcommunity.org
open ReaMeRY daY d
Cheese makers around the state invite you to visit their operations. Sample some of Maine’s more than 1 0 artisanal cheeses and learn the stories behind them. For many creameries, this is the only time all year when they open to the public. Check the Maine Cheese Guild’s website, mainecheeseguild.org, for participating creameries.
potato dinneR n
To celebrate his birthday, Chef Rob Evans of Hugo’s restaurant in Portland creates an imaginative, multicourse meal with potatoes in everything. This is an edgy, exciting dinner by one of Maine’s hottest chefs. hugos.net or -
Moon Suppers–On Monday evenings, the Saltwater Farm in Lincolnville is serving a 4-course “moon supper,” so called because Monday originally was “the moon’s day.” BYOB. saltwaterfarm.com
Twilight Dinners–On alternate Thursdays from early July till late September, Turkey Hill Farm in Cape Elizabeth offers evening dinners in its orchard, starring food grown on site. cultivatingcommunity.org
Browne Trading Company
Last Thursday of every month, 5 to 7 p.m. Visit brownetrading.com or call Adam Wilson, 775-7560.
One Dock at the Kennebunkport Inn hosts weekly charity events for a different non-profit organization every Wednesday until the end of April. Each non-profit sends in a celebrity bartender for the evening, and 15% of proceeds go toward the night’s chosen charity, such as Caring Unlimited and United Way. One Dock also offers wine flights on the menu every night.
Maine Foodie Tours
Portland may be the only city in the country with a company dedicated solely to culinary tours–yet another indication of what a food-oriented state we have become. From roughly May 15 to October 31, Maine Foodie Tours will offer a “Culinary Tour” daily at 10:30 a.m. and 1 p.m., with stops at seven food and drink providers–bakers, a fish monger, a chocolatier, and more–and a “Beer Tour” daily at 3:30 p.m., sampling six hand-crafted beers, plus pub grub. Wheelchairs welcome. In the works is a culinary trolley tour of Greater Portland. Call 233-7485 or visit mainefoodietours.com.
Soil to Supper Dinner–Swim in the Saco River and enjoy music, games, workshops, and a vegetarian feast on the Rippling Waters Organic Farm in Steep Falls September 12. 642-5161
Farm2Fork Dinners–This group describes itself as “an eco-gastronomic roving rural supper club.”
Organizers arrange dinners at several Maine farms, dairies, cattle ranches, fruit orchards, and creameries through the summer. Call 459-4271 or e-mail farm2forkreservations@yahoo.com.
Annual Grand View Farm Dinner–Staffs of Cinque Terre and Vignola jointly create this meal at the Grand View Farm in Greene on September 12. cinqueterremaine.com
Stay
udit ones le tuRe M
Famed food editor udith ones has worked with ulia Child, acques Pepin, ames Beard, and other stellar food writers. At Portland’s Holiday Inn by the Bay, at 0 p.m., ones talks about her career at Alfred nopf publishers and some of the chefs and authors she has known. portlandmuseum.org Content .shtml
spRing ulinaRY ee end it li e t filMing M
Participate in the T show “The Chef’s itchen” or watch the filming at the White Barn Inn in ennebunkport during this culinary weekend. Other events include a dinner with guest chef Michael Schlow of Boston’s Radius restaurant, and a Saturday cooking class. whitebarninn.com
o olate MaR M
The Historic Inns of Rockland present their version of March Madness with this cocoa-cra y weekend. Participants walk (or drive, if they prefer) from inn to inn for chocolate samples and demonstrations including how to make chocolate pi a and chocolate skin care tips! historicinnsofrockland.com
Maine RestauRant and lodging e po M
More than 120 companies exhibit their latest products and services in this trade show for restaurant and lodging professionals at the Cumberland County Civic Center in Portland. isit mainerestaurant.com or call Rebecca Dill at 2 -21 .
o olate lo eRs fling a
The Holiday Inn by the Bay in Portland offers an afternoon of chocolate delights created by chefs and chocolatiers in ork and Cumberland Counties. Proceeds support Sexual Assault Response Services of Southern Maine. chocolateloversfling.org or 1- 00- 1 - 00
aRgentinian ine allenge and au tion a
Some of Maine’s best known chefs–including Fore Street’s Sam Hayward and Theda Lyden of the Harraseeket Inn–
each create a dish for this multi-course meal paired with Argentinian wines. Proceeds from this annual event, held at the Harraseeket Inn in Freeport, benefit Portland’s Symphony Orchestra. portlandsymphony.com or - 12
lo steR ollege s
Organi ed by University of Maine’s Lobster Institute and enniston Hill B&B in Boothbay, this “learning vacation” is an extended weekend devoted to Maine’s premier crustacean. Haul traps on a lobster boat, visit a working wharf, chat with lobster dealers, hear talks on lobster biology and ecology, and sample all sorts of lobster cuisine. isit lobsterinstitute.org or call 1-2 1 or 1-1 .
Maine oYsteR festi al s
“A wicked good shuckin’ time” is how organi ers describe this oyster celebration at the Union Bluff Meeting House in ork Beach. isit maineoysterfest.com for scheduling dates.
ine aMp M o
One of a new breed of “camps for grown-ups,” this learning vacation features hands-on wine-making education at Cellardoor Winery in Lincolnville, several other excursions, a cooking class with Lawrence lang, chef de cuisine at the Camden Harbour Inn, a four-day stay at the inn, and a take-home wine-making kit. Call 1- 00-22 or go to camdenharbourin.com or mainewine.com.
a iaR dinneR o
Executive chef Earl Morse, of Portland Harbor Hotel’s Eve’s at the Garden, and Rod Mitchell, who owns Browne Trading Co., team up for a decadent multi-course meal featuring caviar in every course, including dessert (which last year was a Maple Pumpkin Panna Cotta topped with Hackleback Caviar). Mitchell will discuss the caviars, which his company imports from around the globe. Call 2 -20 0.
Classes
At the Hartstone Inn in Camden, Chef Michael Salmon offers private, one-on-one afternoon cooking classes on prearranged topics, as well as two-hour workshops on special themes for about a dozen participants. February 27 and 28, Spanish tapas; March 27 and 28, Caribbean dishes; April 17 and 18, Thai cuisine; and May 15 and 16, a menu celebrating spring’s bounty. hartstoneinn.com or contact Mary Jo Brink, info@hartstoneinn.com
At Rockland’s Cafe Miranda, Chef Kerry Altiero offers three-hour Saturday cooking classes. February 27 features fresh, hand-shaped pasta; March 6, cooking with a wood-fired brick oven; March 13, intensely flavored vegetarian cuisine; March 20, Maine shrimp and other local seafood. cafemiranda.com or 594-2034
For an unusual cooking class, join chef and cookbook author Anne Mahle aboard an historic windjammer for a several-day cruise, with cooking demonstrations on the ship’s wood-burning stove. Recipes feature organic local ingredients. The cruise leaves from Rockland Harbor on July 23 to 25, August 13 to 16, and September 13 to 18. mainewindjammer.com or call 1-800-869-0604
nnual i e aR
“Cold is cool,” say the folks at Portland Harbor Hotel, and Mainers should know! Earl Morse, champion ice carver and the hotel’s talented chef, sculpts an “ice bar” from more than 1 ,000 pounds of ice. Sip one of his specialty drinks and en oy complimentary hors d’oeuvres by a warming outdoor fire pit with live music. portlandharborhotel.com or - 0 0
dine aRound t e oRld f
Taste of Bethel
Part of the month-long Country Christmas celebration from the day after Thanksgiving until Christmas Eve, Taste of Bethel at Telstar Cafeteria (December 4 this year) features chefs from restaurants such as the Victoria Restaurant, the Sudbury Inn, and S.S. Milton selling samples of their specialties for $1 each. bethelmaine.com
At this “food and wine tasting extravagan a” at Portland’s Holiday Inn by the Bay, chefs from Southern Maine offer samples of their favorite dishes, paired with wines, to support Gary’s House–an elegant Portland home where families can stay for 1 a night while loved ones get treatment for serious illnesses at Portlandarea hospitals. mercyhospital.org or - 0
alentine’s daY dinneRs f
Treat your lover to a alentine’s Day dining and hotel package at Lydia Shire’s Blue Sky on ork Beach and the ad acent, newly renovated Atlantic Hotel. blueskyonyorkbeach.com. The White Barn Inn offers a special “Cupid’s menu” with legendary aphrodisiacs and complimentary roses. whitebarninn.com.
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Love
: Bird’s Eye Views • Vintage Coastal Surveys Residential genealogy maps • Maine Illustrated Map (the Hader map) Antiquarian maps from the Osher Map Library
: Traditional, contemporary & distressed woods Italian classic golds and oxides • Inlays & custom color French lines, colored panels, fabric wraps Mirrors, maps, photography, prints 1,000,000 r hi e
aRt at t e gRill f
The Damariscotta River Grill continues its popular “Art at the Grill” series with this - p.m. reception for local watercolorist an ilburn and her students. Includes free appeti ers, wines, and cocktails by Chef Rick Hirsch. Other receptions will be held monthly through November for other artists. damariscottarivergrill.com or -2 2.
ef saM aY aRd le tuRe M
Sam Hayward, award-winning chef of Portland’s Fore Street restaurant, discusses “eco-friendly fine dining” at the Gulf of Maine Research Institute in Portland. gmri.org
Maine Maple sundaY M
Sugar makers invite the public to oin in a traditional rite of spring making maple syrup. Many sugar houses offer tastings, demonstrations, and tours. To find a participating sugar house near you, go to getrealmaine.com visit maine maple sunday.html.
fis eRMen’s festi al a
This annual festival in Boothbay Harbor honors the state’s fishing industry with an old-fashioned fish fry, a fish chowder contest, a codfish relay, a parade of boats, and the Miss Shrimp Princess Pageant. boothbayharbor.com
potato planting a
Rippling Waters Organic Farm in Steep Falls
invites you to come plant potatoes. Last year, the farm gave away more than 1,000 pounds of spuds to food pantries. olunteers also are invited to help dig up the results October 2 . isit ripplingwaters.org or call 2- 1 1.
fiddle ead festi al M
This popular festival, sponsored by the Slow Food movement, celebrates spring with its tasty harbingers fiddleheads, peas, ramps, asparagus, and more, fixed imaginatively. slowfoodportland.org
spRing Re eRs’ festi al M
Makers of Maine beers begin what they hope will be a new tradition with this spring’s debut in Portland, highlighting hand-crafted beers and those who make them. learnyourbeer.com
ine flig t M
This imaginative Portland run (or walk, if you prefer) is modeled after a French marathon where costumed runners race 2 miles through Bordeaux vineyards, with pauses for wine tastings and hors d’oeuvres. In Maine’s version, participants run three miles, with periodic stops for food provided by Portland chefs and a wine tasting designed for a brilliant finish. tri-maine.com
fine li ing festi al
In this creative event pairing “palates with palettes,” chefs design meals inspired by art on display around town painted by artists in residence at local inns for the five-day period. The ennebunkport festival includes dinners with the artists in private homes, a popular Twilight Soir e at St. Ann’s Rectory catered by the White Barn Inn, many tastings, and live music. Contact Rob Blood at 2 - or finelivingfestival.com.
old poRt festi al
Portland’s Old Port rocks with this amboree of arts, music, and international food. Restaurants set up stands selling a range of ethnic and fair foods, and vendors offer specialty artisanal products. portlandmaine.com
pop t e oR
Hosted by Cellardoor Winery and Megunticook Market in Rockport, this event celebrates the 0th anniversary of Bay Chamber Concerts with music, art, food, wine, and festivities. Proceeds benefit Bay Chamber Concerts and its community music school. mainewine.com or - .
Maine s edis olonY’s MidsoMMaR ele Ration
Maine’s historical Swedish colony, founded in 1 0, invites the public for a day of traditional Swedish food, music, and dancing in New Sweden. maineswedishcolony.info or Bill Duncan at - 1
With film festival éclat, this acclaimed food festival gathers producers, preparers, and admirers of Maine’s bounty together for a 3-day gourmet celebration on Portland’s waterfront, capped by a sweeping Grand Tasting on the Harbor in the snappy new Ocean View Room of the Ocean Gateway Terminal and the Maine Lobster Chef of the Year Competition. Experience the food & wine tastings, seminars, cooking demonstrations, special dinners, celebrity chef appearances, and a marketplace with Maine specialty foods and beverages. Recent participants: chefs Lee Skawinski (Cinque Terre), Earl Morse (Portland Harbor Hotel), Harding Smith (Front Room, et al.), Trap Landry (Black Point Inn), Michael Semancik (Cliff House Resort & Spa), Jeff Landry (Farmer’s Table), and Jonathan Cartwright (White Barn Inn). harvestontheharbor.com
9 Custom House Wharf • Portland, Maine 04101 • Mon-Sat 8:30-5:30
la eRMesse festi al
Food and fun in Biddeford highlighting FrancoAmerican culture and traditions. lakermessefestival.com
taste of t e nation
En oy gourmet nibbles by some of Maine’s best chefs–paired with local wines, spirits, and beers–and dance along with D on. Sponsored by Share our Strength of Southern Maine, which fights childhood hunger. sosportland.org.
stRa eRRY festi al
“God could have made a better berry,” Mark Twain quipped, “but he didn’t.” This annual South
Saveur Magazine describes Rabelais as one of the world’s ten top cookbook stores. Its superb collection of books–new as well as rare–on food, wine, farming, and gardening, and its frequent book signings and receptions for culinary luminaries make Rabelais a must stop for anyone wanting to keep up with Portland’s dynamic foodie scene. Visit 86 Middle Street, Portland, 774-1044.
Berwick fete lauds “everything strawberry,” organi ers say, with lots of strawberry shortcake, artisanal food products, and a five-mile run. - 00
a adian festi al
Sample an authentic ploye with chicken stew and other Acadian victuals at this gathering commemorating the arrival in 1 of the first Acadian settlers in the St. ohn alley in Madawaska. acadianfestival.com
food independen e daY
Savor your independence with locally sourced ingredients or food you’ve raised yourself. That’s the idea behind Food Independence Day, which organi ers tout as a “celebration of local foods, farms, gardens, and edible selfreliance.” foodindependenceday.org
gRee eRitage festi al
Sample Greek food and pastries made from parishioners’ traditional recipes, including
tst
Foodies are invited to BullFeeney’s restaurant in Portland everyMondaynightfor five roundsofquestionsandanswersaboutfood. Youmightbeaskedtoidentify10ingredients inaparticularpastadishorname10waysto cutvegetables.Scoresaccumulateweekby week,withagrandfinaleinApril. MaineAmbassadors@gmail.com orMargoMillarat712-5864
lou oumathes (Greek fried dough balls) and ba lava ice cream sundaes. Located at St. Demetrios Greek Orthodox Church in Saco, the festival includes a Greek grocery store, music, dance, and traditional Greek gifts. biddefordsacochamber.org or 2 - 1
Mo ie festi al
This gathering in Lisbon Falls honors all things Moxie, Maine’s official soft drink. Fans say the bittersweet beverage tastes like “a mixture of prune uice, motor oil, and cough syrup,” or like “licking a wooden utility pole or a railway cross tie.” It’s an acquired taste. moxiefestival.com
YaRMout laM festi al
At this popular summer shindig, you can try clams fried in crumbs, clams fried in batter, clam chowders, clam cakes, steamed clams, clam pasta, and more–plus a boatload of other seafood. More than 0 performances by individuals and groups with an unusually wide range of talents make this a lively scene. clamfestival.com
eed feed foRage
Rippling Waters Farm in Steep Falls invites you to help pick weeds in return for a locally raised lunch. After the meal, participants “embark on a treasure hunt for wild edibles” in the forest, says farmer Richard Rudolph. ripplingwaters.org or 2- 1 1
Maine lo steR festi al a
MeRRYspRing’s annual it en touR a This tour features eight or nine especially interesting kitchens in Camden, Rockport, and Lincolnville. “Some kitchens are cutting edge, some are artsy, and others are unique in some way or other,” says Toni Goodridge, administrative manager for Merryspring, a non-profit nature and education center. Refreshments are provided by local chefs. merryspring.org
North Atlantic
What could be nicer on a warm August day than a fine lobster dinner under a big tent with a great water view? Watch cooks prepare more than 20,000 pounds of lobster in what organi ers claim is “the world’s largest lobster cooker” in Rockland’s Harbor Park. Amateur cooks can enter a seafood-cooking contest, with 200 for the winner. Includes coronation of the 2010 Maine Sea Goddess. mainelobsterfestival.com
t e a YaRd lo a oRe touR a
This educational garden tour in Cumberland County, provided by the University of Maine’s Cooperative
Food Films
Maine Ambassadors of Food & Drink is sponsoring a series of films about food at One Longfellow Square in Portland. The ticket price (about $35) typically includes a three-course meal provided by an eatery from the Greater Portland area.
February 14: Chocolat, the French 2000 Lasse Hallström film, with a meal by Aurora Provisions
March 7: Delicatessen, the 1991 French post-apocalyptic comedy, with a meal by Bar Lola
April 11: Like Water for Chocolate, the 1992 Mexican film, with the meal by El Rayo Tacqueria For more details, contact Margo Mallar at 712-5864 or email maineambassadors@gmail.com. In another series of foodie flicks, the Portland Museum of Art has invited three chefs to share their favorite food films, introduce the film, and take audience questions at the end. Films will air at the museum with Chef Casey Turner from El Rayo Taqueria presenting Dinner Rush on February 21 and Chef Sam Hayward of Fore Street sharing the German film Mostly Martha on February 28. portlandmuseum.org/events/special.php
Programs for children between the ages of six weeks to six years old
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Programs for children between the ages of six weeks to 6 year olds. Full and part time programs.
Loving, nurturing Montessori Certified Teachers, 1st Aid and CPR certified.
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Brand new, state of the art school with enticing Montessori materials.
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The House of Lights is a locally-owned family business that has been serving Maine and beyond since 1955.
Our showroom features decorative lighting, ceiling fans and unique home accents priced to fit any budget.
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Discover the entire portfolio in our showroom, online, or call for a free catalog.
A hypnotic roofline is just the beginning of how architect John Silverio mingles cutting-edge modernity with echoes of the Shingle Style.
Like a mesmeri ing origami sculpture, architect ohn Silverio’s Islesboro reinterpretation of a classic Shingle Style cottage presents a simple organic form that suggests both infinite regressions and mathematical precision. “I have a fascination with geometry,” Silverio says of the strong, sharp lines that somehow fit into their wilderness setting here as neatly as pieces of a pu le.
“ ou could hardly make an ugly building on such a beautiful site.” Pine trees hem the coastline, the ocean churns below, and the outlines of Camden Hills roll away in the far distance. “The first time I saw it, I found it stunning, with its mossy slope gently leading to the water amid fully developed, well-spaced spruce trees.”
So the basis of his design became answering the question posed by the space. While some designers might have cut some of the trees for clearer water views, Silverio decided against it.
“ ou didn’t want to cut, ust prune them so you could look down and low” through the evergreen frame, he says.
Silverio also took a page from an old building belonging to his client’s family nearby on the island, which he describes as “sort of a game pavilion with Scandinavian lines.”
Origami Architectural Origami Architectural
The result? A one-story cottage with a a graduated series of pointed roofs like overlapping folds of paper. Triangles of roofs point directly to an enormous pine tree behind the house, echoing the shape of the trees and drawing the eye up to the sky beyond it. On the ocean side, the deep eaves and the edges of the porch guide visitors to the water, stonework rising to meet them as if it were part of the landscape.
The first time I saw it, I found it stunning, with its mossy slope gently leading to the water amid fully developed, well-spaced spruce trees.
Silverio’s Scandinavian influences continue inside, especially in the breakfast nook, where pale wood wainscoting glows beside painted white details. Here, too, forms repeat, ust as with the roof outside Square windows fit to make a rectangle over the counter, while below it square cubbyholes do the same. And of course, everywhere he can, Silverio has placed windows, drawing the eye outside. It’s the “feeling of looking under the canopy toward the water and having your view low, watching the deck steps ust tumble down to the grass gently sweeping to the water.”
He lists Norwegian stave churches and the grand old summer cottages of Mount Desert Island as influences, as well as more prosaic buildings. “I’ve always been drawn to wor ’ buildings grange halls, things like that,” he says, admiring, wherever he sees it, “a stretching out of form.” On Islesboro, given an almost perfect setting, he’s created a house that not only stretches geometrical forms, it stretches the Shingle Style and makes it refreshingly new. ■
Architect: Silverio Architecture and Design, Lincolnville; landscape architect: Tom Hopps, Camden; builders: Cold Mountain Builders, Belfast.
illage ro ing at ape Eliza et offers the privacy of assisted living, the amenities of a fine hotel, and the peace of mind of licensed nursing care and emergency response on a stand-by basis. Our 32-acre campus features:
• Elegant, restaurant-style dining
• Ice cream and gift shop
• Cocktail lounge
• Activity, craft, and game rooms
• Complimentary washers and dryers on each floor
• Beautifully landscaped courtyards and patios
• Wellness and exercise center
• Library and computer center
Special People… Require Special Care.
T e Monarc enter o aco provides total personal care support within a nurturing and loving homelike environment for those requiring full-time specialized Alzheimer’s or dementia-related care.
Located on Main Street in Saco, this residential facility allows for community integration, ensuring that social and recreational needs are met in a positive and involved way. Comfortable private apartments, three meals per day, daily housekeeping, comprehensive personal care assistance, and trained staff combine to make this safe, secure community ideal for those requiring special care. We look forward to showing you our facility and sharing the details of our unique system.
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Village Crossings at Cape Elizabeth is owned and operated by Kindred Healthcare
The Monarch Center of Saco is owned and operated by Kindred Healthcare
Catching Flack
Ten questions, 10 answers from famous Roberta Flack collaborator and 22-year Kittery resident Eugene McDaniels.
Eugene McDaniels followed the train to Maine. Pop star Carri Coltrane, that is. “We’d been friends since 1 . While we were making music together in New ork, Carri met a gentleman from Wells, they hooked up, fell in love, got married, and moved here. If you know anything about Carri, she doesn’t let go of her friends easily.”
Same goes for a Eugene McDaniels song, once it gets in your head.
Even if you don’t think you know him, you know him. Ever hummed the song, “ That’s the Time I Feel Like Makin’ Love with ou ”? McDaniels wrote it for Roberta Flack, his collaborator across many years.
Then there are his own danceable hits, “A Hundred Pounds of Clay” and “Tower of Strength”–with its island lilt, more of a Sam Cooke song than a Sam Cooke song, as well as standards he’s penned and produced for luminaries such as Flack, Les McCann, and Phyllis Hyman. His music has been revisited and re-interpreted by younger generations, with his songs appearing in television, film, and advertisements at every turn. In a funny twist of irony, the records that rankled his Atlantic label bosses, eadless eroes of the pocalypse and utlaw, now fetch exorbitant prices at auction, bolstered by ealous hip hop and electronica crate-diggers eager to sample its sticky funk.
If there were a rock and roll ittery (and there is! McDaniels has lived here for 22 years now, and Daryl Hall has a place on ittery Point), you know we have a hell of a band.
This year, free-spirit McDaniels is releasing a new CD, volution s Child, his first work in years. Produced with his long-time pianist and co-writer, Ted Brancato, volution s Child is an outstanding celebration of earthy songs that are immediately timeless, embracing decades if inspiration. This recording also borrows from musical themes that have influenced McDaniels, introducing his own sublime lyrics to melodies by Wayne Shorter, eith arrett, Eddie Gome , and ohn Coltrane (no relation, by the way, to Carri, who adopted his name out of admiration).
Now (which in his extraordinary case is the new ), McDaniels has no illusions about his new release– ust an almost unfair amount of talent. “The business has changed before my eyes and right under my feet, I’m looking around, and there’s no place for me to stand. I’m out in space with this unseen thing called internet. I haven’t the slightest idea what’s going on. The truth is, it’s a moving target.” Like these incredible new songs.
Take us inside your new music.
I wrote the first half of “American Wedding Song” in 1 1-1 2. I wrote the second half over five years later.
That’s a long refrigerator break, by any standard. For the life of me, the rest of the song wouldn’t come. I mean, I’m not the kind of person to make this stuff up. I do my meditation, I wait for the message. I’ll ust close my
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eyes. A few years later after I finally finished it, I learned that Diane Schuur (the famed a vocalist) had recorded and released it.
How do marinations like that transform a CD?
The truth is, I’m in the moment, and when the shit comes, it’s time and the moment was quite long. It took us four years to do this album. It’s never taken me four months to do any album.
So, what was the holdup?
I finally figured out what was going on. I am very curious about my own process. My body was saying to my mind, “Ok. Slow down. Stretch this out a bit.” But I didn’t know it. I was ust doing it. My music was my shield, and my lady aren Thompson, his partner of 1 years was my champion. I hear people talking about living in the moment, and all I’ve got to say is, “Try it!”
This is a lot different than your Screams and Whispers. It’s different from anything I’ve ever done.
Was that intentional?
My glorious lady said, “ ou should do a ballad album.” Ok! I’ll do a ballad album. But volution s Child isn’t what she meant. She even told me once, “That’s not what I had in mind, but you did good.”
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I was surprised to learn the superb piano playing on this album was not you. It’s as if it were one breath with your vocal. Everyone has said that! I found Ted in Seattle working with Carri. The very next morning after Ted and I met, we wrote a song, and that’s on this album.“Healing the Wounds” is the first song we recorded. He and Carri later came down to New ork, and we all moved in together, writing, working, and practicing together.
The richness of these ballads seems like such a distance away from the pop hits that defined the early part of your career… I didn’t mean to start my career with “A Hundred Pounds of Clay.” In fact, I didn’t do that! Si Waronker owned Liberty Records, and he sent an emissary to talk to me to ask if I’d do a demo for him. I said yes, if I could do what I wanted to do, which was ballads. Those early sessions, I’d be singing in the studio, and (Si) was standing in the booth, crying, and I’m saying, “What’s wrong with him?” I mean, I’m from Nebraska–they didn’t care out there. My high
school counselor told me I should study for a trade! But I said I can’t do that. I’m an all or nothing kind of person, and I think I can do this. And it worked out perfectly.
But we went to cut these ballads, and we got ohnny Mann to produce it. And we made a record called “In Times Like These,” my favorite ballad at that point, by Burt Bacharach. I got three months of solid airplay on that record, but we barely sold 10,000. Those were days when hits were flowing. Nobody could figure out what the reasoning was. No one knew what I looked like. Maybe that was the problem. Nobody knew if I was white or black or what. And obviously that mattered, especially then.
Then things really heated up with Les McCann and “Compared to What.”
I was persona non grata with Les. Our singing group had broken up, and we were not speaking at all. At one point, I barged into his hotel room, even though he said he didn’t want to see me. I told him straight, “I have a present for you, and you need it. If you don’t get it, then it’s a lost cause. But if you get it, then I get it ou get it?” So he asked, “What does it sound like?” and I sang “Compared to What” for him right there in the hotel room, a cappella, and I guess he got it, because he asked me to give him the song. The next thing I know, it’s a hit, and nobody had even called me. Around that time, he met Roberta (Flack), because she was asking him if she could have that song, and he sent her my way.
You and Roberta have quite a history together.
I call Roberta my angel. She’s recorded 1 of my songs, not all of them released. Once, she performed at the B.B. ing Club in Times Square. I was there, and she played of my songs in the show. I was ust awash in tears the whole time it blew my mind. I ust hadn’t expected that. She is ama ing, a great artist with a great voice, and I will love her until the day I die. After she did “Compared to What,” she asked me if I’d write for her, so I wrote “Reverend Lee.” That song was her calling card at her concerts for years. It was never a big hit for us, but it was a great concert song. She’s the best. She and Les really trusted me and my music. I’m glad it worked for them, because that works for me. ■
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From prisons to romantic confections, iron gates set the mood. In gardens, wrought-iron architectural Valuable antique gates, conservatories,
n I re I en o n er e n
What would the opening frames of Alfred Hitchcock’s classic movie Rebecca be without the tall iron gates of Manderley parting to reveal the twisted driveway and ruins of that great English house?
whimsies give verdant wilds definition and personality and happily oin forces with likeminded urns, trellises, fountains, furniture, and follies.
Lily
The gardening cra e sweeping the nation is stemmed in a passion for antique garden furniture and architecture. At Thomaston Place Auction Galleries in Thomaston, several pieces hit the block recently as a prelude to the spring season.
Measuring -feet by feet, a three-section painted wall trellis ust begging to tangle with climbing roses sold for 1, 00. While trellises and fences often meld with the elements, fountains can be used to give a focal point to a garden spread or create a surprising diversion. A decorative, turn-of-the-1 th-century fountain of a little girl with an umbrella spouting water sold for 0. For the Caligula buffs, a cast-iron wall fountain with a relief showing a female figure with goat heads and a dolphin sold for 2, 00.
“The wealthy in the country have done their houses and are now focusing on their grounds,” reports Matthew Robinson, the owner of Trifles in Bath and one of the 0 dealers invited to participate in the annual Antique Garden Furniture Show and Sale this year at the New ork Botanical Garden. “I love the classical things like columns, but it seems like people are moving away from that and gravitating to more unusual creations , although urns and fountains will always sell.”
Bob Withington, owner of Withington Antiques in ork and a fellow dealer at the New ork Botanical Garden event, says the proliferation of Mexican and Chinese reproductions have deflated the market for cast iron somewhat and are boosting demand for antique cast stone. “It’s the better things that sell today,” he says, referring to authentic antique garden items, with provenance preferred. “Look for originality and good patina. The more organic it feels, the better it looks in the landscape.”
Generally, the manufacturing company’s name embossed onto garden furniture doesn t raise the price, reports Bob Grant, auction manager at Thomaston Place Auction Galleries. “Most people don’t collect garden furniture; they buy it because it’s functional. They like it and they need it.”
Few original wooden pieces from the Colonial and Federal periods survive. During the 1 th and 1 th centuries, wealthy patrons gravitated to wrought iron, charmed that they could be hammered and twisted into delicate designs. By the mid-1 th century, cast iron rushed to the fore as it was both beautiful and indestructible, creating a huge industry.
For the most part, it’s heavy stuff. “Not a lot of garden furniture comes up for auc-
A dream in three green parts: Three-section wall trellis in distressed, old green paint, 94.5 inches by 88 inches. Good condition. Hammer: $1,500. Everything looks better in basic black: This French art nouveau wroughtiron hexagonal gazebo, circa 1910, over 12 feet high, sold for $9,000 at Christie’s in sunny South Kensington in London when the estimate was $1,600 to $2,500. Yes, I wood! This month, this Edwardian pine-and-cork summerhouse goes up for auction; doesn’t your classic Maine timberframe need a touch of Peter Pan?
tion,” Grant says. “Most of it, especially sculpture, tends to stay in a garden forever.”
But every once in a while, someone surrenders a ma or showstopper. Last summer a French art nouveau wrought-iron ga ebo sold at Christie’s South ensington for roughly ,000. This March, an octagonal Edwardian pine-and-cork summerhouse with stained-glass windows hits the same block with an estimate of 12,000- 20,000. The estimate does not include shipping and insurance, but if London Bridge could be moved and rebuilt on American soil, so can this charming nine- by eight-foot folly. ■
Sarah Cumming Cecil, a principal in the interior design firm Rose Cumming (www.rosecummingdesign.com), writes frequently on art, antiques, and interior design. Her work has appeared in ARTnews, Architectural Digest, House Beautiful, Connoisseur, and The New York Times. >> For more images visit portlandmonthly.com.
2 Dine In is a specialized culinary courier service delivering over 15 restaurants to Portland, South Portland, Westbrook, Scarborough, and Cape Elizabeth. Order by telephone or the user-friendly website, and experience how easy and quick it is to dine at home or the office! Lunch Monday-Friday 11 a.m.-1:30 p.m., dinner Sunday-Thursday 5-9 p.m., Friday-Saturday 5-10 p.m. 2dinein.com, 779-DINE (3463)
51 Wharf Indulge in Chef Tom Johnson’s avant-garde cuisine, featuring exceptionally creative courses, local ingredients in a from-scratch kitchen, the freshest seafood including local Maine lobster, and a menu with savory chicken, steak, and pasta. Available for private parties and events. 51 Wharf Street in Portland’s Old Port. 51wharf.com, 774-1151 *
Anthony’s Italian Kitchen, 151 Middle Street, lower level, Portland. Voted “Best in Portland” three years in a row. Pizza, pasta, and sandwiches. All homemade recipes, including lasagna, chicken parmesan, eggplant parmesan, meatballs, and Italian sausages. Variety of hot and cold sandwiches. Beer and wine. Catering available. 774-8668 *
Beale Street Barbeque continues a tradition of eclectic American cuisine at their new location in South Portland. Still serving the best hardwood-smoked and grilled meats, poultry, fish, and seafood, as well as tasty appetizers, specialty sandwiches, salads, and creative daily lunch and dinner specials. Full bar featuring Maine microbrews on tap. No reservations needed, children welcome. Open all day, every day at 725 Broadway in South Portland. mainebbq.com or 767-0130
Becky’s at 390 Commercial Street, featured in Esquire and recommended by Rachael Ray, is “a slice of diner heaven,” according to Gourmet. Serving classic diner fare within the call of gulls, it’s Maine’s best familyfriendly place to keep it real. Open 4 a.m.-9 p.m., 7 days a week. 773-7070
BiBo’s Madd Apple Café is located at 23 Forest Avenue, Portland, in the heart of the Arts District. Focusing on creative, affordable cuisine with an eclectic wine list to match, served in a bright casual atmosphere. Lunch Wednesday-Friday 11:30-2, brunch Saturday and Sunday 11-2 and dinner Wednesday-Saturday 5:30close. Menus change with the local growing season. bibosportland.com, 774-9698 *
Billy’s Chowder House makes seafood dreams come true, serving the freshest seafood around, whether you like it fried, grilled, broiled, stuffed, or over pasta. The chowders are all homemade and the lobster rolls have been featured in Bon Appétit. Located at 216 Mile Road in Wells, and surrounded by the Rachel Carson Wildlife Refuge. billyschowderhouse.com, 646-7558
The Black Tie Market and Bistro will satisfy anyone’s craving for great food served with flair and fun. Now serving light breakfasts and lunches, and everything you need to entertain at home. Made-toorder paninis and wraps, soups, home-baked desserts and fresh salads. Try our candy bar, gelato, or a great bottle of wine. Now hosting wine tastings! theblacktieco.com, 756-6230
Clementine Restaurant located at 44 Maine Street in Brunswick. Chef-Owner Dana Robicheaw offers the culinary expertise that he acquired at Johnson and Wales and other Portland fine dining establishments. Clementine offers exquisite food and fine wine in a relaxed atmosphere. Join us for a multi-course tasting menu for parties of two: $45 /person or $60/person with paired wines. Open Tuesday-Sunday 5-9 p.m. 721-9800, clementinemaine.com
Cleonice Chef Richard Hanson presents the cuisine of the Mediterranean prepared from the finest local ingredients. Cleonice offers both delicious cuisine and affordable selections for lunch and dinner in the casually sophisticated atmosphere of the landmark Lucini Building. Nominated for the James Beard Award two
years in a row. 112 Main Street in Ellsworth. Visit cleonice.com or call 664-7554.
DiMillo’s Floating Restaurant offers the freshest lobster, seafood, Black Angus cuts of beef, Italian fare, and more. Located on Commercial Street in the Old Port, DiMillo’s offers fabulous water views of Portland Harbor from every table. Try our famous clam or haddock chowder, lobster stew, or one of our delicious salads. Serving from 11 a.m. Enjoy our famous Lobster Roll. Visit us at www.dimillos.com or call 772-2216.
The Dogfish Bar & Grille, 128 Free Street, Portland, 772-5483, and The Dogfish Cafe, 953 Congress Street, Portland, 253-5400. “Great food, drink, and service in a casual and unpretentious atmosphere.” The Cafe (Monday-Saturday lunch and dinner, and Sunday Brunch) offers a more intimate setting while the Bar & Grille (open daily at 11:30 a.m.) offers live music Wednesday-Saturday nights. For a real local feel, reasonable prices, and great food, check out either one or both! thedogfishcompany.com
Espo’s Trattoria has been owned by the same family for over thirty years and will become your first choice for fine Italian dining. Menu items include homemade sauces, lasagna, fresh local seafood, and tender steaks. Generous portion sizes are served by personable, professional staff in a family-friendly atmosphere. Lunch specials served daily from 11a.m. to 3p.m. Takeout and catering are available. espostrattoria.com
The Farmer’s Table American bistro supports the local farming and fishing community. Specialties include locally-raised Angus beef, fresh Maine lobster roll, “rightoff-the-boat” beer-battered haddock, and fresh-roasted turkey club, all prepared by chef Jeff Landry. Open Tuesday – Friday 11 a.m. to 9:30 p.m., Saturday 9 a.m. to 9:30 p.m. and Sunday 9 a.m. to 3 p.m. 205 Commercial Street, Portland. 841-9114
Fish Bones American Grill is a casual upscale restaurant offering American cuisine with a multinational flair. Techniques include light grilling, sautéing, and use of homemade food paints to further enhance our plated creations. Located in the heart of Lewiston in the historic Bates Mill complex, Fish Bones offers dinner Tuesday through Saturday, and Sunday brunch. Come get hooked! fishbonesmaine.com, 333-3663 *
G & R DiMillo’s Bayside 118 Preble Street, Portland. You’ll find a comfortable sports bar with excellent food! Catch the season’s most exciting games on multiple wide screen flat panel TVs. Featuring homemade pasta and bread, classic appetizers, soups, sandwiches, burgers; and homemade, hand-tossed dough for fantastic pizza. Monday–Saturday 11am-11pm, Sunday noon-8p.m. grdimillos.com, 699-5959
The Good Table lives by its motto, “honest food, honest prices” offering made-from-scratch meals with brunch, lunch, and dinner. A well-rounded menu with choices to please every palate. Featuring inspired blackboard specials, the kitchen always takes advantage of locally-grown produce and seafood. Full bar with seasonal cocktails. 527 Ocean House Road on Route 77 in Cape Elizabeth. [Check for seasonal hours]
thegoodtablerestaurant.net, 799-4663
The Great Impasta, a long-standing restaurant located on Maine Street in historic Brunswick, serves Mediterranean-inspired food with a concentration on Italian dishes. This restaurant is a favorite of both locals and those from away. Incredible, fragrant aromas from the open kitchen hit you the moment you walk through the door. Vegan and gluten-free menus available. 42 Maine Street, Brunswick, 729-5858, thegreatimpasta.com
Great Lost Bear, 540 Forest Avenue in the Woodfords area of Portland. A full bar with over 60 draught beers from local micro-breweries and imported specialties. Our menu features salads, sandwiches, steaks, a large vegetarian selection, and the best nachos & buffalo
wings in town. Discover where the natives go when they’re restless! Every day 11:30 a.m.-11:30 p.m. greatlostbear.com, 772-0300
In Good Company offers an Old World atmosphere of unhurried dining, coupled with a compelling wine selection and limited bar. The ever-changing menu of light tapas to full entrees utilizes locally-produced cheeses, sausages, meats, wild-harvested seafood, mushrooms, and greens. The daily dessert offerings are decadent yet sublime. Open Tuesday-Sunday at 4:30. 415 Main Street, Rockland. ingoodcompanymaine.com, 593-9110
Jacqueline’s Tea Room and Gift Shop Experience authentic afternoon tea in an exquisite English setting. Select from over 70 of the finest quality loose-leaf teas to accompany your four-course luncheon of scones, finger sandwiches of all kinds, and desserts. Great for intimate conversations and parties. 10:30 a.m.-3 p.m. Tuesday-Friday and alternating weekends. 201 Main Street, Freeport. Reservations only. No reservations required for shopping. jacquelinestearoom.com, 865-2123
Jameson Tavern, with a casual bar, lounge & dining room. The building is the site of the signing of the Constitution for the state of Maine when it broke away from Massachusetts. Classic preparations served in a graceful & elegant setting make this a fine retreat from frenzied outlet shopping. 115 Main Street, Freeport. 865-4196 *
KON Asian Bistro and Hibachi Bar is inspired by the senses. Décor and music will invigorate the international essence of taking you to a different land. Thursday–Sunday evening a DJ will transform the bar into an Asian night club. Experience the world-class New York chefs prepare you a fresh, succulent dish. 1140 Brighton Avenue, Portland. konasianbistro.com, 874-0000
Linda Bean’s Perfect Maine Lobster Roll is coming to Portland! The new location on Exchange Street will include the sweetest Maine lobster with the company of a full-service bar. Using a ¼ pound of Maine lobster fresh from her own wharves and adding her special mix of herbs earns it the right to be called “Perfect.” lindabeansperfectmaine.com
Lotus Chinese and Japanese Restaurant, 251 U.S. Route 1, Falmouth, Maine (Falmouth Shopping Plaza). We feature full-service bar and lounge area, sushi bar, Chinese traditional food not available outside of Boston, friendly atmosphere and courteous service. 781-3453
Margaritas Mexican Restaurants & Watering Hole! Two locations in Portland, others in Lewiston, Augusta, Orono, and Portsmouth. Always free hot chips & salsa, legendary margaritas, & the house specialty, the sizzling fajita. Happy hour Monday-Friday, 4-7 p.m., free hot appetizers. In Portland at 242 St. John Street, Union Station Plaza, 874-6444, and 11 Brown Street near the Civic Center, 774-9398.
Maria’s Ristorante, est. 1960, 337 Cumberland Avenue, Portland, one street down from Congress Street. Portland’s finest Italian cuisine. Maine Sunday Telegram’s four-star restaurant. Homemade sausages and finest meatballs around, thick Veal Chops a la Maria, Zuppa De Pesce Fradiavolo, homemade gelato, and Italian-style cakes. Lunch and dinner Tuesday-Saturday, $13-$25. “Preserving the authentic Italian dining experience.” mariasrestaurant.com, 772-9232
Miss Portland Diner Visit the famous 1949 Worcester diner car #818, an architectural landmark in Portland. Back in operation and serving all the diner classics, Miss Portland is open for breakfast and lunch Sunday 7 a.m. to 3 p.m. and Monday-Tuesday from 6 a.m. to 3 p.m., and breakfast, lunch and dinner on Wednesday-Friday from 6 a.m. to 9 p.m. and Saturday 7 a.m. to 9 p.m. Located at 140 Marginal Way in Portland.
DelightsSonny’s DelightsSonny’s
Where O’Naturals and F. Parker Reidy’s thrived, Local 188’s new sister bistro now makes a happy noise in the Old Port.
Think of Sonny’s as an F. Parker Reidy’s for the 21st century seafood-aware (you should see the lobster mariscada there, though the Cuban steaks are great, too); bar on the square (corner of Exchange and Middle Streets, with views of Tommy’s Park); and divertido, with a Caribbean South American twist.
Not to mention, this place hits the spot. If you believe in the lephant Wal (yes, the 1 Eli abeth Taylor flick) theory of restaurant evolution, where crowds of diners can’t help but resume their well beaten footpaths to the doors of vanished watering holes gone by, you know this former site of O’Naturals and F. Parker Reidy’s (the presumptive hangout for lawyers in love in the 1 0s) is not only right at the heart of the matter but perhaps the matter itself.
Add to that our admiration for restaurateur ay illani’s other venture, Local 1 on Longfellow Square, and the cute story of this new bistro being named for his son, and you have a lot on the line here, including my dining companion and myself on a recent evening, sailing into inviting appeti ers such as the fritters–black beans and Maine shrimp ( 10)–and perfectly grilled tamarind-gla ed pork ribs ( 12).
SONNY’S, 83 Exchange Street, Portland. Open for lunch, Monday to Friday 11 to 2, dinner 5 to 10:30 nightly. 772-7774
Both were incredibly tasty, not too heavily spiced, and substantial enough to cater to a light dinner appetite. Another mouth-watering tidbit here is the salt fish “stamp & go” ( 11), a deliciously dark-fried, amaican street-food fish cake with its roots in New England–the salt cod that still invigorates Caribbean cuisine was originally shipped there from here in exchange for molasses, the basis for the rum trade.
We couldn’t resist the Bahia-spiced Maine mussels, a bargain at 1 . Served with terrific, lightly browned, crusty bread for tasty dipping, these succulent morsels were infused with the deep flavors of the broth hinting at coconut, coriander, tomatoes, pimentos, onions, peppers–very clean and satisfying.
The chili-roasted corn salad ( 11) sports exceptionally fine, slim wedges of goat cheddar and an unusual assortment of greens that make you feel like you’re eating out in your garden again. Try adding some grilled shrimp (these are the large ones) for a more substantial plate–delicious with a fine mango vinaigrette.
A view of neighboring diners gnawing voraciously on big chicken pieces inspired our next choice guava-roasted, house-brined chicken ( 1 ). ou get a full half chicken served lovingly in its own ca uela and dripping with the most intricate flavors (we had to ask for a spoon so as not to be caught licking the bowl). Top this off with the accompanying traditional red beans and rice, and you are well into a deeply satisfying experience.
We also managed to share a dessert ( ) from a tantali ing menu, all hand-made, including flourless Ma orcan almond cake served with vanilla crema inglese and fruit compote, a Sangria sorbet, and Italian-meringue-frosted lemon chiffon cake. The ha elnut-dacquoise-layered sour cream chocolate cake was rich, chocolatey, and not too sweet good with our musky red wine, Terre Rouge Les Cotes’ 200 ( 2 ). Sonny’s, you’re so true, we love you. ■
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missportlanddiner.com, 210-6673
Moussé Cafe & Bakeshop located in Monument Square serves breakfast and lunch all day and features a weekend brunch. Casual atmosphere with a full bakery, homemade ice cream, and outside dining on the patio. Favorites include huevos rancheros, eggs benedict, scones, herb focaccia paninis, and award-winning turkey meatloaf sandwich. Open Monday-Friday 7 a.m. to 5 p.m.; Saturday 8 a.m. to 3 p.m.; and Sunday 9 a.m. to 2 p.m. One Monument Way, Portland, 822-9955
O’Naturals serves natural and organic flatbread sandwiches, tossed salads, Asian noodles, soups, and kids’ meals. Quick service, but our leather couches, wireless internet, and comfortable atmosphere will entice you to stay. Flatbread pizza after 4 p.m. and pesto chicken, roast beef, wild bison meatloaf, wild Alaskan salmon, and many vegetarian items–something for everyone. Falmouth, 781-8889
One Dock offers creative, contemporary, New England Cuisine and traditional Maine favorites in a relaxed setting overlooking the Kennebunk River. The menu offers “small plates” such as duck spring rolls, flatbread signature pizzas, pan-seared scallops in a maple glaze, and the lobster and chipotle cheddar macaroni & cheese, which are proving to be fan favorites. Wednesday-Saturday 6-9 p.m. 967-2621 or onedock.com
The Pepperclub is a prize-winning restaurant (“Best Vegetarian” & “Best Value” in Frommer’s Guide to New England) with creative world cuisine. Blackboard menu lists five vegetarian, three fish, & three meat entrées, including an organic beef burger. Relaxed, affordable dining on the edge of the Old Port w/ free parking. Open nightly at 5 p.m. 78 Middle Street. pepperclubrestaurant.com, 772-0531
Pier 77 and The Ramp Bar and Grill are owned and managed by Kate and Chef Peter Morency. Pier 77 has a formal dining room with stunning views of Cape Porpoise Harbor and live music each weekend, while The Ramp is more casual, with its own bar menu at hard-to-beat prices. pier77restaurant.com has all the details. 967-8500 *
Pom’s Thai Taste Restaurant, Noodle House, and Sushi Bar at 571 Congress Street in Portland, 7727999, voted “The Best of Portland ‘09” by Phoenix readers. Featuring vegetarian, wheat-free, kid’s menu, made-to-order noodle soup, and $1 sushi every Monday & Tuesday. Other locations in South Portland: Pom’s Thai Restaurant at 209 Western Avenue, 3473000 and Thai Taste Restaurant at 435 Cottage Road, 767-3599. thaitastemaine.com
The Run of the Mill brewpub is in a restored mill building on Saco Island, offering quality food at reasonable prices; 24 beers brewed in-house throughout the year are rotated through seven taps. Sample 3 oz. of all beers on tap for just $5. Wine list and full bar. Trivia Mondays, Open Mic Tuesdays, and live music Thursdays. 571-9648, therunofthemill.net
Saeng Thai House serves authentic Thai food at two locations in Portland. With an upbeat tempo and tantalizing dishes, zesty flavor awaits you. Entrees include house specialty seafood choo chee, pad Thai, ginger fish, and much more. Eat in, take out or delivery available. 267 St. John Street in Portland, 773-8988, or Saeng Thai House 2 at 921 Congress Street, 780-0900.
The Salt Exchange American-style tapas using local, organic, and sustainable ingredients. Extensive beer and wine list. Wine tastings Wednesdays from 5-6:30 p.m. include complimentary canapés. Open for lunch 12-2:30 p.m., and dinner Monday–Thursday, 5:30-9 p.m., and Friday-Saturday, 5:30-10 p.m. Lounge open for “The Hours” Monday-Saturday 5-7 p.m. Includes heavily discounted beers, martinis, and sangria with discounted appetizers. 245 Commercial Street, Portland. thesaltexchange.net, 347-5687
SeaGrass Bistro, 30 Forest Falls Drive, Yarmouth, an intimate 40-seat dining room with an open kitchen. Chef Stephanie’s style of American bistro cuisine, with Asian, French, and Tuscan influences, uses fresh local ingredients. Music while you dine Thursdays in October & December. Open Wednesday-Saturday for dinner, reservations starting at 6 p.m. For cooking class information: seagrassbistro.com, 846-3885 *
Stockhouse Restaurant and Sports Pub is the best place to catch all of your favorite games. This fun, family-friendly atmosphere offers a game room, 21 TVs, 16 beers on tap, and large party accommodations. Daily food and drink specials and a menu featuring everything from pub-style appetizers to homemade entrees. Open daily at 11 a.m. 506 Main Street, Westbrook. 854-5600 or thestockhouserestaurant.com
Thornton’s Bar and Grille at 740 Broadway, South Portland, offers upscale, fresh cuisine in a casual pub setting. Known in the Portland area for having a “Cheers-like” atmosphere, locals and those that stumble across this hidden jewel of Foodie favorites can enjoy hand-cut grilled steaks, fresh seafood, and house appetizers with a great selection of microbrews and specialty cocktails. 799-3100
Twenty Milk Street, in the Portland Regency Hotel, serves U.S.D.A. prime and choice steaks and the freshest seafood, combining award-winning classic American cuisine with fine wines in a warm and inviting atmosphere. Featuring crab cakes with lemon shallot mayonnaise, baked escargot, charbroiled chililime scallops, and sumptuous desserts. Dinner seven nights a week; also serving breakfast, lunch and brunch. Complimentary valet parking. theregency.com, 774-4200
Varano’s Italian Restaurant–food so good, you may never cook again. Featuring stunning views of the coast and the Rachel Carson Wildlife Refuge, Varano’s serves the best Italian food north of Boston. The menu offers signature Italian dishes and special family recipes, and the comprehensive all-Italian wine list is a Wine Spectator award recipient since 2002. 60 Mile Road, Wells. varanos.com, 641-8550
Verrillo’s features a variety of fresh seafood and shellfish along with choice steaks and chicken dishes. Moderately priced with emphasis on quality, service, and value. If it’s not fresh, it’s not here! Open Sunday 11:30 a.m. to 9:00 p.m., Monday - Thursday 4:30 p.m. to 9:30 p.m., Friday and Saturday 4:30 p.m. to 10:30 p.m. 155 Riverside Street, Portland. verrillos.com, 775-6536
Walter’s eclectic menu changes seasonally with popular blackboard specials. The best in casual fine dining, featuring cuisine with international influences. Bar manager Steve Lovenguth’s wine list complements chef Jeff Buerhaus’s menu selections. Open MondaySaturday 11:30 a.m. to 2:30 p.m. for lunch; dinner from 5 p.m. Look for us in our new location, 2 Portland Square. Coming Soon! walterscafe.com, 871-9258
Wells Beach Steakhouse and T-Bone Lounge serves prime and all-natural steaks, fresh seafood, and delicious salads, featuring Kobe sirloin steaks, set in a plush atmosphere. Enjoy a selection from the highly allocated new world wine list, or a signature Wells Beach martini under the starry ‘sky’ of the lounge. 73 Mile Road, Wells. wellsbeachsteakhouse.com, 646-2252 * Yosaku, at 1 Danforth Street, is an authentic Japanese culinary experience, designed by owner Sato Takahiro and lead chef Matsuyama Masahiro. Premium sushi, sashimi, and rolls, including Yosaku roll, Portland Pirates roll, and traditional cooked Japanese cuisine for the sushi-shy. Enjoy a bento box beside a tranquil Japanese waterfall. Lunch Monday-Friday 11:30 a.m.-2 p.m., Saturday-Sunday noon-3 p.m. Dinner 5-9:30 p.m., FridaySaturday 5-10:30 p.m., 780-0880
*reservations recommended
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While countless university grads are vying to take the first step on their career paths, one Mainer is taking a trek down a path far less traveled.
BY MacKENZIE RAWCLIFFE
It isn’t easy to “be well” and be under 0 these days. The stress of trying to board a sinking ob market makes it hard to fit in staying fit, especially without the support of coaches and teammates.
For 2 -year-old Hampden native and multiple Maine AllState track star Oriana Farley, a Brown University graduate who did post-graduate studies at the Univeristy of Edinburgh in Scotland, the solution is to change the game and go big by hiking the ,100-mile-long Continental Divide Trail (CDT) in support of the Rockport-based non-profit Environment Northeast.
So what’s wrong with the Appalachian Trail (AT)?
Aren’t you an East Coast girl?
(Laughs) es, and I always will be! My hiking partner Dave and I decided to do the CDT because, well, I don’t want to say that it’s more challenging, that might offend some people, but it is definitely a less trodden path. Over a thousand hikers start the AT every year, and last year I think only 2 started the CDT. It’s about 1,000 miles longer (the AT is 2,1 miles), much more isolated, and still a work in progress rather than an established route. The trail also hits three national parks, the Rockies, ellowstone, and Glacier National Park. Glacier is what I’m really looking forward to. We’re hiking northbound from New Mexico, so it’s close to the end of the trail, and it’s as spectacular a place as you’ll find anywhere in the world.
Not as beautiful as Acadia, though, right?
Oh, no contest! I’ve been running the Carriage Trails around Eagle Lake all my life. It’s my favorite place to run because you can easily add miles onto the loop and the scenery is so familiar and comforting. I’ve never run a marathon before, but I’d really like the MDI Mount Desert Island marathon to be my first. I’m hoping after this hike I’ll be in good enough shape to do it.
The CDT sounds pretty intense, both physically and emotionally. How are you preparing for that?
Well, I’ve really been stacking up the miles, averaging 0 a week. We’ve been hiking a lot, weight-lifting, and doing a lot of core work, abs and back, so I’ll be able to shoulder my pack for 2 miles every day. We also did the Hundred Mile Wilderness (the Maine portion of the AT) in February to prepare for the snows of Colorado.
Are you doing any gentler exercise than that?
Dave and I both really like hot yoga, or bikram yoga. ou heat up the room while you’re doing yoga until all the sweet droplets hitting the ground sound like a little rainstorm. It really takes you to another realm of working out. I
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actually ust found a center on Dartmouth Street in Portland that I plan to hit up on my way to visit my brother at Bowdoin next week.
How will you stay sane on the trail for over five months? I’m actually looking forward to being in my own thoughts. As a runner, I thrive on that introspective time. We plan to bring some voice recorders in case we have any monumental thoughts, but I think it’ll be pretty therapeutic ust to be unplugged for that long, a welcome change of pace after applying to law school and searching for a ob.
Do you mind getting dirty?
I have firmly requested that we hit up a town once a week for a nice shower and such. I’d say most girls have a higher standard of cleanliness. Maybe I’ll bring some body spray, definitely Dr. Bronner’s soap–oh, no, Dave is shaking his head–what do you mean, too much pack weight’? Laughing Well, now we’re in a fight!
How do you think your experience as a distance runner will help you on the trek?
When I was younger, I liked it short and fast, but now I really en oy my long runs, where you go out for a couple of hours and you’re not sure where you’ll end up. I’m ust addicted to the way it feels. It is repetitive, timeless, and refreshing. I think the hike will be like that, too; I’ve ust got to stay motivated and upbeat.
How do you get yourself moving in the morning, when the wind is howling and your bed is toasty?
I had a teammate at Brown who gave me the best mantra for this situation “ ust get out the door.” If you can get that far and get into your stride, all the bother and worry will ust melt away and you’ll feel better instantly.
Do you have any favorite inspirational books?
Born to Run by Christopher McDougall. I don’t know if it’s a cult classic yet, because it’s still a new book, but it’s right up there with nce a Runner (by ohn L. Parker). It’s about this tribe in Mexico, ultra-long-distance runners, and achieving goals. I read it last summer and was enthralled.
What about music?
One of my guilty pleasures is country music, and there’s a quote from the enny Chesney song “I’m Alive” I particularly like “It’s good for the soul, when there’s not a soul in
sight.” I think a lot of Mainers know that to be true.
What are you going to eat on the trail?
We’re going to be cranking the miles, so our meals will be high calorie and low weight. That means erky, dehydrated food, and a whole lotta beans and rice. I’m working on ways to spice it up a bit, but it definitely won’t be gourmet. Normally, I love salmon, hamburgers, and sweet potatoes God, I love sweet potatoes.
Where are your favorite places to eat in Maine?
El Rayo Taqueria in Portland is the best. I stop every time I drive through now. I also really love the old fashioned diner in my town Hampden , Coffee Break Bakery. Someday I want to give them an anonymous check to ust keep doing what they’re doing, because they do it right.
Do you have a trail name yet?
No! Apparently it’s really important, but I don’t want to pick something cheesy. I feel like it has to be given to me, so I’m open to suggestions.
You haven’t told your parents about this trip yet, ’cause it’s not exactly what you’re “supposed” to be doing right now’–namely law school or a job. So the big question is, why are you doing this rather than joining the rat race like the rest of us?
I’ve ust got ants in my pants. I don’t think there’s anything special about me that makes me fit for wild adventure. That’s what’s so great about hiking–anybody can do it. ou choose your own pace. What holds people back are the logistics, like who’s taking care of the house or the kids. I don’t have any of that yet. It’s a really selfish endeavor to take months out of your life ust to go for a walk. That’s why we set up our fundraising website, CDTTRE . com. We want to make sure we spread a little goodwill for the trail and the environment while we do it.
Are you at all worried about getting a reality check later when you’re trying to explain this break to employers?
Not really. I’m hopefully going to law school in the fall. Other than that, I think you can’t get discouraged by the ob market. ou’ve ust got to take a step back, recogni e that the timing is off, and take the opportunity to focus on a different aspect of your life. Do something that will make you a better and happier person. I mean, that’s kinda the goal, isn’t it? ■
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community was one of the hardest decisions we’ve ever had to make. But I knew we’d made the right choice when we decided to come here.
When you’ve made the right decision, you know.
I never dreamed it would feel so much like home. And it’s good to know we won’t have to move again if our financial situation changes.
Even though we knew it was time, moving to an assisted living community was one of the hardest decisions we’ve ever had to make. But I knew we’d made the right choice when we decided to come here.
I never dreamed it would feel so much like home. And it’s good to know we won’t have to move again if our financial situation changes.
I never dreamed it would feel so much like home. And it’s good to know we won’t have to move again if our financial situation changes.
Even though we knew it was time, moving to an assisted living community was one of the hardest decisions we’ve ever had to make. But I knew we’d made the right choice when we decided to come here.
We looked at a lot of places. The moment we decided on the Inn at Village Square, we knew we’d made the right choice.
When you’ve made the right decision, you know. 123 School Street, Gorham, ME | 207-839-5101 | www.innatvillagesquare.org Inn at Village Square AN ASSISTED LIVING COMMUNITY
We looked at a lot of places. The moment we decided on the Inn at Village Square, we knew we’d made the right choice.
We looked at a lot of places. The moment we decided on the Inn at Village Square, we knew we’d made the right choice.
I never dreamed it would feel so much like home. And it’s good to know we won’t have to move again if our financial situation changes.
Established in 2006, OBIE’S FITNESS is owned by Robert “Obie” Philbrook, winner of numerous bodybuilding competitions including the 1997 Mr. Maine Overall Title. Provides a home-like venue offering a comfortable atmosphere, affordable rates, diversified personal trainers, and top-notch equipment conducive to improving one’s physical fitness. obiesfitness.com
Inn at Village Square
I never dreamed it would feel so much like home. And it’s good to know we won’t have to move again if our financial situation changes.
Inn at Village Square
AN ASSISTED LIVING COMMUNITY
AN ASSISTED LIVING COMMUNITY to come here.
We looked at a lot of places. The moment we decided on the Inn at Village Square, we knew we’d made the right choice.
AN ASSISTED LIVING COMMUNITY
We looked at a lot of places. The moment we decided on the Inn at Village Square, we knew we’d made the right choice.
123 School Street, Gorham, ME | 207-839-5101 | www.innatvillagesquare.org
123 School Street, Gorham, ME | 207-839-5101 | www.innatvillagesquare.org
Inn
at Village
Square
AN ASSISTED LIVING COMMUNITY
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LOCAL FLAVOR
Others love to est the powdered berries (drupes, actually, to be botanically correct) across dishes for their tart flavor. ou might see it at Cleonice on fattoush, a pita and vegetable salad, or in a brine for pickling turnips, or at Bresca in a relish with roasted grapes, served with sliced prosciutto. Hayward says, “I like sumac for the brightness of its acidity. There’s a musty quality about it that makes me think of S echuan peppers.” But if you’re planning on hunting out sumac for your own use, act fast, he advises. “Usually by the time I get to them, the cedar waxwings have eaten them all,” he laughs.
Mushroom
Proud “ ou ust want to coax the forest floor out of them,” Hernande says of wild-foraged mushrooms including maitake (hen-of-the-woods), matsutake, or chanterelles. “A little butter, a little thyme. We tend not to over-complicate their use–maybe ust add them to a plate with a seared scallop or cauliflower puree.” Des arlais agrees “ ou don’t want to bury them in a sauce.” Hanson loves chanterelles “saut ed with ramps llium tricoccum or wild leeks and served with chive blossoms.” “We dry them to use in the winter,” says Wilson, “and also make foraged mushroom duxelle and free e it to use in ravioli, pasta, and eggs.” Evans adds, “Drying mushrooms first really brings out the umami in them–a lot of the apanese do this.”
A bouquet of possibilities
More gourmet flora nuances come from calendula, apple blossoms, and violets, which “have a sort of lushness to them,” says Hanson, whose baker candies them for garnishing flan or cr me brulee. “The flavors are very subtle, but they almost taste like grapes–I think it’s a psychological thing, because they’re purple.” Along the same lines, Des arlais adds torn pansy flowers to her panna cotta broth or candies them as a garnish–“they have an almost earthypeppery quality.” And Wilson loves using the flowers of thyme, oregano, sage, and rosemary “to add the delicate floral side of the herbs to dishes, without the astringent flavor.” We could go on forever–but the bottom line is this If you consider Maine to be cold and unforgiving, add some dandelions to your diet. Then let’s talk. ■
CUI S C E NE
Eat, Stay, Love continued from page Extension Service, showcases ways to increase self-sufficiency. Talks and demonstrations focus on beekeeping, root cellaring, drying and canning foods, composting, raising chickens, and growing vegetables and fruit trees. umext.maine.edu tidewater or call Lois Elwell at 0- 21
Ma ias ild lue eRRY festi al a
Machias honors its wild and famous orb with a blueberry pancake breakfast, BB , blueberry desserts, blueberry baking and pie-eating contests, and a blueberry musical comedy. machiasblueberry.com
union faiR a
One of the state’s oldest agricultural fairs, this event in the rolling farmlands of central Maine includes wild blueberry pie baking and eating contests, a pig scramble, sheep shearing, -H exhibits, and coronation of Maine’s Wild Blueberry ueen. unionfair.org or 2 -2
it en gaRden daY a
Started in Maine as a healthy response to “National Snack Food Month,” itchen Garden Day has become an international time for celebrating home harvests. Participants recogni e the day in different ways–from organi ing garden tours to hosting home-grown potluck dinners. kitchengardenday.org
pis ata uis alleY faiR a
This traditional country fair in Dover-Foxcroft includes an unusual milking parlor and homemade ice-cream. piscataquisvalleyfair.com or -2 0
ili fest a
How good is your chili? Members of the
Post & Beam Ambience
Kennebunk’s On the Marsh Bistro is a romantic converted barn and farmhouse built circa 1800s and situated on three acres of lush gardens beside a tidal salt marsh. On Sunday, April 25, and Sunday, May 16, executive chef Jeffrey Savage, a Wine Spectator Award of Excellence winner as well as a James Beard presenter, will offer “An Insider’s Culinary Class” to attendees from all over New England. To take part, contact onthemarsh.com or 207-967-2299.
Classes
Cooking, Baking and Cheese-making
Increasingly, chefs are inviting individuals or small groups into their kitchens to share their culinary skills. Among those offering interesting classes this year are:
Every Monday evening from February 1 to April 19, Stephen Lanzalotta offers “Piatto per Tutti,” his guide to “authentic cooking and baking of Italy,” at Micucci’s Italian Grocery in Portland. piattopertutti.com
The White Barn Inn in Kennebunkport offers a holiday cooking class November 6. Participants receive an apron, a cookbook, and dinner at the White Barn. whitebarninn.com.
At its sister property, Grissini’s, also in Kennebunkport, two pasta cooking classes will be offered March 4, one for beginners, another for advanced cooks. A $35 fee includes dinner after the class and wines. restaurantgrissini.com
At Saltwater Farm in Lincolnville, classes include: March 12, the cuisine of Ireland; April 8, making fresh ricotta and mozzarella; April 17, cooking with cast iron; April 22, cooking with stale bread; April 30, chowder and bouillabaisse; May 13, fish and shellfish; and May 21, spring harvest. saltwaterfarm.com
At Black Tie Bistro on Union Wharf in Portland’s Old Port, the cooking series includes: March 24, fabulous soups; April 7, black-tie BBQ; April 21, vegetarian cuisine; May 5, New England lobster bake. theblacktieco.com
In the kitchen of The Cellardoor Winery in Lincolnville, Chef Lani Temple of Megunticook Market offers classes paired with tastings of Cellardoor’s wines. July 7, how to prepare some unusual lobster recipes; July 21, creating meals from a farmers’ market; August 11, raking and preparing blueberries; August 25, cooking with Maine maple syrup. Contact bettina@cellardoorvineyard.com or phone 763-4478.
On February 20, Master Preserver Beth Richardson offers a wine and herb jelly workshop at Wolfe’s Neck Farm in Freeport. wolfesneckfarm.org or 865-4363
At the Appleton Creamery in Appleton, cheesemaker Caitlin Hunter offers a two-day cheesemaking class on February 27-28, and again on April 24-25. She also offers a one-day class about goat cheese in late April. For classes on French and Greek-style cheeses and sheep dairying as they are scheduled, visit appletoncreamery.com.
International Chili Society compete in Maine’s State Chili Cook-Off in Wells, with contests for the best red chili, chile verde, and salsa. Winners advance to the World Chili Championship. There’s also an open cook-off, where you can sample and vote for the People’s Choice. wellschilifest.com, -2 1
lue ill faiR s
This one calls itself “down to earth,” with “pulling, livestock, H,” shepherding contests, blue-ribbon vegetables, and canned fruits. bluehillfair.com or - 01
ind aMMeR festi al s
Historic wind ammers and other vessels gather in Camden harbor to celebrate Maine’s maritime history and traditions. Includes a chowder challenge, a blueberry pancake breakfast, boat parade, and build-a-boat contest. camdenwind ammerfestival.com
Maine salMon festi al s
Eastport heats up with a community potluck “pie party” featuring savory and sweet pies, a chowder lunch, and a grilled salmon dinner. Other events include a salmon cooking demonstration and uried vendor competition selling smoked salmon and other treats. Saturday the 11th is Paint Eastport Day, where plein air artists bring their easels and capture local scenes all over town. eastport.net or -2 00
peMa uid oYsteR festi al s
Eating a Maine oyster, says author Rowan acobsen, “is like kissing the sea.” Slurp some of the best at this annual festival by Schooner’s Landing Restaurant in Damariscotta, overlooking the river and Pemaquid Oyster Company’s operation. -
Maine faRe s
A three-day celebration in Camden of Maine’s culinary harvest with panels, tastings, classes, films, dinners, and a marketplace featuring an array of local artisanal products. mainefare.com
oMMon gRound faiR s
This celebration of rural life, organi ed in Unity by the Maine Organic Farmers and Gardeners Association, focuses on Maine’s organic produce, as well as sustainably raised livestock and seafood. Includes a Seafood Throwdown, with Maine chefs vying to create the best, most adventurous dishes with locally caught fish. mofga.org or - 1 2
infest o
This harvest celebration begins with a dinner-dance Friday eve-
ning in the vineyard of Cellardoor Winery in Lincolnville. Saturday’s festivities include food-and-wine pairings, grape stomping, a homemade wine competition, music, and wine-cellar tours. mainewine.com or -
fRYe uRg faiR o
Since 1 1, when some farmers decided to show off their cattle and produce, this Fryeburg event has become Maine’s largest agricultural fair. Includes a museum devoted to farming, harness racing, and what organi ers claim is “the world’s largest steer and oxen show.” fryeburgfair.org or - 2
aR estfest o
For foodies, most of the action happens on the 1 th, when chefs and amateur cooks offer their favorite dishes in a tent by the beach in ork. On the village
Farm Talks ‘n’ Tours
Tour the farm and join a workshop at Rippling Waters Farm in Steep Falls. On May 20, the topic will be Spring Planning & Planting; June 17, The Earth’s Garden Builders (soil and compost); July 15, Sustainable Methods of Weed & Pest Control; August 19, Permaculture and other Sustainable Cultivation. Call 642-5161.
green, the Museums of Old ork demonstrate cider pressing and hearth cooking. Also included are an oxen roast and a bean hole supper. gatewaytomaine.org or - 22.
gReat Maine apple daY o
Explore Maine’s many apple varieties with a tasting of rare and heirloom apples, cider pressing, an apple-pie contest, and a workshop on cooking with heirlooms–all at the Common Ground Educational Center in Unity. Many orchards around the state also open to the public for pickyour-own fun. mofga.org
Re fest o
Maine brewers provide a traditional German brewfest in ork, with an oompah band and costume ball. gatewaytomaine.org
CUI S C E NE
idsfest o
This festival, on Short Sands Beach in ork, features all sorts of activities for kids. Budding young foodies will love the special diner “for people of shortened height,” as Cathy Goodwin, president of the Greater ork Chamber of Commerce, puts it. Festivities conclude with a stroll through 2 0 carved and lit pumpkins on Rail Road Avenue. gatewaytomaine.org
Maine Re eRs’ festi al n
Sample Maine’s microbrews and meet those who make them at this popular Portland event. Includes a dinner with a brewery employee at every table, so you can eat while chatting with a beer expert. And no one seems to mind that “it smells like a brewery in here.” learnyourbeer.com maine festival
RistMas pRelude d
This annual celebration is one big reason why ennebunkport was voted “The 2 Christmas town in America” by HGT (New Orleans took the top spot, and that’s not bad company). There’s a champagne reception with hors d’oeuvres, a blueberry pancake breakfast, a fish chowder supper, a lobster bake, lighting of the lobster trap tree, Santa’s arrival by lobster boat, and special dinners at local restaurants. christmasprelude.com or -0
This practice started with Native Americans; then, loggers learned from them and passed along the idea. Now, many communities hold summer bean hole suppers–when beans in large pots are baked in underground fire pits for many hours to bring out their flavors. One of the best-known happens in Harpswell, but these special suppers range everywhere from Caribou to York.
Harpswell: 833-5771 or harpswell@gwi.net
Caribou: 498-6156 or info@cariboumaine.net York: 363-4422 or info@yorkme.org n o s n o s
saRdine and Maple leaf dRops d
This off-beat holiday celebration in Eastport stems from the city’s unusual location by the Canadian border and ust west of the Atlantic Time one. At 11 p.m., revelers drop an artistic rendition of a red maple leaf from the top floor of a building in Bank Square, acknowledging when the New ear occurs in Canada. Then at midnight, they drop a wooden sardine to symboli e eastern Maine, a former center for
herring fishing and canning. The drops are accompanied by live music, and many businesses stay open to provide refreshments and merriment. Ring in the New ear twice, for twice as much fun! eastport.net
o olate e tRa agan a f f
At this free family event, ennebunk chocolatiers make enticing nibbles and exotic chocolate fantasies. Past creations have included an eightfoot chocolate lobster and a chocolate bustier. visitthekennebunks.com
Meet t e efs at t e Maine oMe
ReModeling gaRden s o f
Ten star chefs from popular restaurants in Maine and New Hampshire each prepare a signature dish in a theatre-style setting at the Cumberland County Civic Center in Portland, with samples and recipes. homegardenflowershow.com, -2
fat tuesdaY a un oo and allenge f
Restaurants from the Greater Portland area bring their favorite Ca un dishes to WMPG’s live broadcast and Ca un cook-off at the Woodbury Campus Center, USM. En oy free ambalaya, gumbo, and more, and vote for your faves. wmpg.org or 0- 1 1
annual Moose ead la e o olate festi al f
More than 0 local chefs make chocolate concoctions for this family event in Greenville’s Masonic Hall. The admission buys 12 samples and a takehome tray, according to Sue Smith, who manages Moosehead Lake isitor’s Center ( -2 02). “ ou can’t eat it all, trust me!” ■
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When your pet is in need of advanced
and treatments in a
Room View with a
Town Landing in Falmouth is a portal to a yachting paradise.
A private set of sea stairs takes you to a sandy beach facing Clapboard Island.
Fancy upsi ing your ocean view while downsi ing your house? ust pull up to the garden trellis in front of 20 Burgess Street off Town Landing Road in Falmouth, with sparkling views of Portland acht Club races and Clapboard Island, for a downsi ers’ dream. New picture windows sweep across the whole first floor to make the entertaining spaces dance with water views. A set of sea stairs takes you down to your own private beach.
This restored contemporary “was a 1 0s ranch when the sellers, Denise Sucher and William Winkler, purchased it 1 years ago for 220,000 ,” says listing agent oAnn Daigle of Allen & Selig Realty. “She gutted it and redid everything,” to include new hardwood floors and white-onwhite interior decor to reflect the seaside location.
“Gnome did the gardens and landscape design,” which includes a serpentine garden path in brick and terraced sea wall.
From top: A garden arbor opens to a quiet sanctuary while framing the boats of Portland Yacht Club beyond; the cozy, sunlit dining room overlooks Town Landing pier.
From top: A garden arbor opens to a quiet sanctuary while the boats of Portland Yacht Club beyond; the cozy, sunlit dining room overlooks Town Landing pier.
But as sweet as the house is, it’s all about the view here.
From this enviable perch above the surf you can watch Portland acht Club sailboats by day and see who’s trysting in the parked cars in the Town Landing parking lot. This voyeuristic perspective is afforded the viewer on tarry, tarry nights below and to the left of the sight line toward the public pier which points a finger toward the sea. Who needs the internet when you’ve got this view?
“ es, all the comings and goings,” Daigle laughs. “There’s a lot of action down there that must be interesting to watch. The guys installing the new windows said they saw someone park down there on the curve near the water’s edge at low tide. Someone walked up to them and said, I wouldn’t do that if I were you.’”
The visitor apparently took a walk instead of the warning, and sure enough, upon his return a few hours later, he found the water halfway up to his door handles (and well above his Go ankees’ bumper sticker?).
Beyond the post-Pottery Barn, white-
paneled, open-concept living room with white-brick fireplace is a sweet little enclosure that faces the sea as well. Its present use seems to be half conservatory, half office.
The white kitchen is ready to use right now but will surely be updated by the next owner.
A stepdown leads to the master bedroom with whirlpool bath including his hers sink en suite. White paint and trim make everything look more spacious here, too.
The lower level features a comfy den or office, a laundry room, and another finished room for storage.
But the takeaway for guests and owners alike here will always be the view as en oyed from the living room or exterior gardens. Remember the magic spot on the hill where Nickie’s mother lives in illefranche-surMur in n ffair to Remember, where time seems to stand still? eah, it’s like that here.
The asking price here is ,000. Taxes are 10, . ■
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Kitchen showroom now open!
Jefferson - This cozy home is waiting for your nishing touches ut the waterfront is ready now for your favorite activities - swim, sh, canoe, kayak while you make this lovely waterfront home your own - $223,400
l oboro — Sitting 300 feet off a side road and surrounded by other large parcels, this 1817 center chimney cape with 3 working fireplaces and first floor bedroom has many original features inside. A 20' × 30' barn and 53.6+⁄− mostly wooded acres complete the picture. $295,000
Jefferson - Quiet and private waterfront home on Dyer Long Pond. This home has 2 bedrooms, 2 lofts, 2 car garage and lawn that trails to the water $299,900
Jefferson Truly a beautiful piece of Maine — 19.3 acres of land with 770' of waterfront on a quiet and peaceful pond!
$324,000
Nobleboro - This lakefront cottage sits close to the water and has fantastic views. A two bedroom cottage with a cozy porch for those cooler summer nights, a deck for those hot summer afternoons or enjoy the beautiful sunsets from both. $375,000
Jefferson — A beautiful building lot with access to Damariscotta Lake. Build your dream home or cottage and enjoy four seasons on Damariscotta Lake. $89,500
Somerville - This lovely cottage sits on an acre of land at the waters edge with beautiful sunsets and fabulous views. $145,000
Somerville — This lovely cottage sits on an acre of land at the water's edge with beautiful sunsets and fabulous views.
$145,000
Waldo oro oad, efferson, M
Yarmouth $2,390,000 Mark Fortier 523-8108
South Portland $479,900 Bob Knecht 523-8114
Portland $379,000 Gail Landry 523-8115
Cumberland $1,435,000 Steve Parkhurst 523-8102
Pownal $239,500 Chris Jackson 523-8116
Falmouth $569,000 Susan Lamb 523-8105
South Portland $225,000 & up Dianne Maskewitz 523-8112
Gorham $435,000 Tish Whipple 523-8104
NorthYarmouth $1,400,000 Edie Boothby 523-8111
Scarborough $535,000 Sandy Johnson 523-8110
Cape Elizabeth $1,499,000 Cindy Landrigan 523-8106
Falmouth $1,387,000 Rowan Morse 523-8107
Portland $139,000 & up Jeff Davis 523-8118
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IIDA . 207 - 236 - 7771
a warm,
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The twelve rooms include the living room with fireplace, dining room, kitchen with appliances, family room with woodstove, four family bedrooms and a separate in-law apartment. VERY SPECIAL: The 1.1 acre lot includes a new croquet court, slate patio, and access by bridge over Coffin Pond to the town trail system. $639,000.
Bold Atlantic oceanfront, pink granite beaches, a pine studded peninsula, deepwater harbor, park-like setting with some camps and cottages. Close to Acadia National Park
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CAMDEN: A home on the hill built to take advantage of incredible harbor and mountain views. In the center of everything but incredibly private. #948603 $1,400,000 ANN 941-779-5561
CAMDEN: A home on the hill built to take advantage of incredible harbor and mountain views. In the center of everything but incredibly private. #948603 $1,400,000 ANN 941-779-5561
BREWER: Find privacy right in town! Sited on 2.9 acres, this 3-BR Cape offers a spacious and open living area. Sunroom. Large 2-car garage. #959577 $274,900 RUSS 800-639-4905
BREWER: Find privacy right in town! Sited on 2.9 acres, this 3-BR Cape offers a spacious and open living area. Sunroom. Large 2-car garage. #959577 $274,900 RUSS 800-639-4905
DEDHAM: This captivating 3-BR home exudes cottage-style charm and spacious open living. Wall of bookcases, bar area. Private patio area and beautiful gardens. #950353 $239,900 RUSS
DEDHAM: This captivating 3-BR home exudes cottage-style charm and spacious open living. Wall of bookcases, bar area. Private patio area and beautiful gardens. #950353 $239,900 RUSS
ROCKPORT: Exquisite 4-BR home on 6.4 acres with 235’ frontage on Penobscot Bay. Views of ocean & Indian Island lighthouse. Deck with stairway to pier. #813203 $1,956,000 ANN 941-779-5561
ROCKPORT: Exquisite 4-BR home on 6.4 acres with 235’ frontage on Penobscot Bay. Views of ocean & Indian Island lighthouse. Deck with stairway to pier. #813203 $1,956,000 ANN 941-779-5561
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HANCOCK: This 3-BR, 3 full bath Colonial offers 4,000 sf of elegance on beautiful Kilkenny Cove. Open oor plan, large of ce and guest space. 3.5 acres. #960526 $575,000 TACY 800-487-5754
HANCOCK: This 3-BR, 3 full bath Colonial offers 4,000 sf of elegance on beautiful Kilkenny Cove. Open oor plan, large of ce and guest space. 3.5 acres. #960526 $575,000 TACY 800-487-5754
BANGOR: Phenomenal 5-BR home built in 2007 with every amenity a buyer could want! Nearly 6,000 sf on three levels - 5 BRs, 7 baths. #943430 $875,000 RUSS 800-639-4905
BANGOR: Phenomenal 5-BR home built in 2007 with every amenity a buyer could want! Nearly 6,000 sf on three levels - 5 BRs, 7 baths. #943430 $875,000 RUSS 800-639-4905
HARRINGTON: Superb 30 acres of high, dry open elds and gardens, 3 insulated outbuildings and lots of storage, plus a 3-BR farmhouse. Live your dream! #942228 $299,000 JOE 207-664-3821
HARRINGTON: Superb 30 acres of high, dry open elds and gardens, 3 insulated outbuildings and lots of storage, plus a 3-BR farmhouse. Live your dream! #942228 $299,000 JOE 207-664-3821
EMBDEN: Beautiful, majestic cottage high atop a hill overlooking pristine Embden Lake. Additional cottage with 100’ of frontage and two more bedrooms. #949437 $389,000 IDA 207-399-7093
EMBDEN: Beautiful, majestic cottage high atop a hill overlooking pristine Embden Lake. Additional cottage with 100’ of frontage and two more bedrooms. #949437 $389,000 IDA 207-399-7093
BANGOR: The 1929 Henry F. Drummond house is a true classic of design! Solarium off chef’s kitchen with commercial appliances, built-ins. A rare nd! #909105 $459,000 RUSS 800-639-4905
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HAMPDEN: If the best of everything appeals to you, this home with state of the art components can’t be missed! Propane heat/HW, high-end appliances and central air. #937431 $589,000 RUSS
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NORRIDGEWOCK: Quality 3-4 BR Antique brick Cape has been upgraded but still retains wide board pine oors & tin ceilings. Home Warranty. #941512 $124,900 NINA 207-660-1066
NORRIDGEWOCK: Quality 3-4 BR Antique brick Cape has been upgraded but still retains wide board pine oors & tin ceilings. Home Warranty. #941512 $124,900 NINA 207-660-1066
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The lift attendant called, “Singles?”
A young ski bum, fleece vest tied at his waist, slid in beside an elegantly turned-out lady skier in a powderblue one-piece umpsuit straight out of he Spy Who Loved Me.
“Beautiful sun,” she said.
“Sick skiing.”
“A little slushy for me.” She turned her bron ed face to take in the warmth. “Wears my legs out.”
“Mine, too,” he said, “but I’ll go long as my quads last.”
When they cleared the noise of the lift, the young man asked, “Do you live here?”
“Not anymore,” she said, lowering the bail. “My husband and I are moving tomorrow. We’ve sold our place, and we’re headed to Georgia. O ie, my husband, has awful arthritis, and we’re both getting old. We’ve had the place for almost fifty years. It was his father’s hunting camp–before the first ski run was cut. Our kids live out west.”
The young man noticed her straight skis and rearentry boots. “ ou’ll come back, though?”
The woman paused. “No, I don’t think so. I couldn’t stay in a condo; it was too hard to sell.”
“ ou’ll ski North Carolina now, or fly out west?”
“I don’t think so,” she said. “Here, I’ve had friends to ski with. It isn’t as much fun to ski alone.”
“No,” he said.
“My father taught me to ski when I was a very small girl,” she said. “He had a crush on Andrea Mead Lawrence, but she was a great skier. I grew up in Dutchess County, New ork. We took ski vacations to ermont–Stowe, mostly–then, when I married O ie, we came here and retired here twenty-one years ago.”
“Guess you’ve skied all of this mountain.”
“I have. And now my last run.”
“Last run ever?” he said.
She fished a tissue from her pocket.
LAST RUN
“It’s a perfect day for a final look around at Mount Washington, atahdin, Bigelow, Crocker, dear old Burnt Mountain. I’ve always loved the view in that direction.” Dabbing at her eyes, she said, “I’m being silly.”
“Would you show me where all those mountains are?” he asked.
“Of course.”
He felt her voice catch on the thermal that stirred her hair. At the last tower she raised the bail and they slid down the ramp. They leaned their equipment outside the observation building and climbed to the glassed-in deck.
“Muriel LaChette,” she said, offering him her hand.
He took it and answered, “Bobby Brinks–but my friends call me Car–short for Armored Car on account of my last name being Brinks.”
“Well, Car,” she said, “Let me show you some mountains.”
She identified a spot of Moosehead Lake, the boundary mountains in uebec, The Horns on Bigelow, the Crocker cirque, and the glinting roof of her former home.
Car repeated the names as if free ing the hori ons in memory.
Muriel squinted at her watch and said, “If I stand still too long, I get stiff.”
“Which run will you take?”
“Tote Road. It’s my speed now, though I wish I could ski Winter’s Way
“Want company for your last run?” Car said.
once more. I skied here when that was about the only trail. I had big old wooden skis with no edges, and poles with huge baskets.” Muriel drew a deep breath. “Well ”
Tears ran in the brown creases of her face. “I’m pretty slow these days.”
“If you’d rather not,” he said.
“That would be nice,” Muriel said, tucking away her ragged tissue.
Muriel knocked the snow from her boots, stepped into her skis, and pushed off. Car followed, imagining she’d been a good skier when she was young. She stopped above a small knoll. They stood face to face. “Did you race?” he asked.
“I raced locals until six ago. Now I take my time.”
He wondered if he should speak.
“I think I’d rather be alone now,” she said.
“ ou’re okay?” he asked.
“Everything ends, Car. When you take your last run, I hope there will be someone to share it.”
She offered her hand, but he leaned in and kissed her sun-burnished cheek. Sideslipping off the knoll, he called, “Have a great run, Muriel.”
When he’d vanished from her sight, she said, “I have.” ■
The Mystery of Irma Vep sponsored by: Fleur de Lis “Master Harold”...and the boys sponsored by Wright Express
Sponsored by: L. L. Bean, Maine Home + Design, Maine Magazine, Mainebiz and The Portland Press Herald / Maine Sunday Telegram
MUSIC WORKSHOP WITH MICHAEL McDONALD AND DON COOK AT HYDE SCHOOL IN BATH , from left: 1. Chloe Lear, Alex Sandman 2. Michael McDonald, Dylan Mcyla MacMillan 4. Don Cook, Lee Nelson, Alexander
CVB MEMBER MIXER AT WALTER’S IN PORTLAND, from left: 1. Jennifer Hatch, Deborah Collins 2. Courtney McMennamin, Tracy Hillman 3. Linda Prescott, Deborah Roberts 4. Bob Harkins, Jen Beltz, Thom Householder 5. Michelle Peacock, Jeff Peacock
Irons 2 Les Otten, Steve Kircher 3 Larry Farmer, Nancy Farmer 4. Ron Braniecki, Meredith Otten, Dave Thurston
