Submitted by Kathleen Fleury on Mon, 04/14/2008 - 1:11pm.
I love Maine. Since November, when I moved back from New York City, I have fallen in love all over again with its beauty, its serenity, and the peacefulness it instills in me. I don't miss the subway or the tall buildings or even the nightlife full of endless options until dawn. But I do miss the Thai food.
A few times a week I would call my local Thai joint, Pongsri, and order red chicken curry and pad Thai. From the comfort of my tiny studio apartment, I would await its arrival in pajamas,
Submitted by Kathleen Fleury on Thu, 04/10/2008 - 3:00pm.
The Market Basket.Location:
Route 1 in Rockport, at the intersection of Route 90.Hours:
Monday-Friday 7:00a.m. to 6:30p.m.; Saturday 8:00a.m. to 6:30p.m.; Sunday 9:00a.m. to 4:30p.m.
No website, so your best bet is to call 207-236-4371.The Basics:
The Market Basket is a great place to find gourmet products. Expect lots of imports and the high prices associated with
Submitted by Kathleen Fleury on Wed, 04/09/2008 - 12:18pm.
Bowdoin College in Brunswick is highlighted in a NYT article
today by Maine food writer Michael Sanders that discusses the fine dining now offered on college campuses across the country. The article also mentions Bates and Colby, with a slight knock at the University of Maine (which due to budget issues couldn't offer lobster and steak).
Sanders notes how Bowdoin runs organic gardens on campus
Submitted by Kathleen Fleury on Tue, 04/08/2008 - 9:19am.
As a food person, it is rare that anything gives me more joy than a good meal. The flip side is, of course, as a food person, it is rare that anything gives me more anguish than not being able to eat. My general downtrodden feeling about the lack of available fresh food and open restaurants in my area was put into perspective this weekend. I endured a match with a stomach virus, and though I'll spare you the details, it was not a pleasant fight.
Yet through suffering we always seem to find
Submitted by Kathleen Fleury on Mon, 04/07/2008 - 9:09am.
In the May issue of Down East Magazine
, I edited "Where to Eat Now."
It features the favorite restaurants of Maine chefs, specialty-store owners, and food writers, hopefully guiding you to some surprising finds and old favorites.
Here's the short list:
Billy's Tavern, Thomaston
Homegrown Herb & Tea, Portland
Submitted by Kathleen Fleury on Fri, 04/04/2008 - 8:26am.
Photo courtesy of Stephanie Brown at SeaGrass Bistro in Yarmouth.
Submitted by Kathleen Fleury on Thu, 04/03/2008 - 2:13pm.
Photo by Jessica Barney courtesy of EMCC Rabelais Books
on Middle Street in Portland is to the Maine foodie what a candy shop is to a kid. With every cookbook worth buying, as well as rare ones (they might be out of your price range but they are definitely worth looking at), this shop and its contents will provide you with plenty of cooking and reading pleasure. Saveur Magazine
Submitted by Kathleen Fleury on Mon, 03/31/2008 - 9:20am.
The foodie culture in Maine often touts its reliance on local sources. We have local cheesemakers and wineries, homemade ice cream and homegrown potatoes. Our restaurants are so good because chefs are able to incorporate many Maine products in their dishes across the state.
But what about during this desolate time deemed spring but known to Mainers as what it really is: winter's relentless death grip? (Yes, the snow falling outside as I write has made me just slightly bitter.)
Submitted by Kathleen Fleury on Fri, 03/28/2008 - 12:21pm.
Our lawmakers in Augusta are taking up the white stuff. No, not the pesky flakes falling outside this morning. Milk. Maine Milk, to be precise.
Marge Kilkelly, the director of the North East States Association of Agricultural Stewardship and owner of Dragonfly Cove Goat Farm in Dresden (
Submitted by Kathleen Fleury on Wed, 03/26/2008 - 8:45pm.
A funny thing happens when you step on a farm and you're as removed as I am from your food. Sure I read the required texts on food, The Omnivore's Dilemma
, Alice Waters' The Art of Simple Food
and the like. I cherish home-cooked meals, dine out at great restaurants, and tote my discerning "quality" requirements with me to local markets. Is it local? Is it organic? Is it natural?
All these terms evaporate at a farm; they lose their meaning in the realness, the tangibility