Maine Food News
- Photography by: Jennifer Baum
There’s nothing much better than a sticky bun in the morning — or really any time of day. And you’ll have a hard time finding a sweeter one than the pastry served at Home Kitchen Café (650 Main St., 207-596-2449) in Rockland. The breakfast and lunch joint features delectable buns, with or without nuts, that are buttery blocks of sugar and spice. At nearly four bucks a piece (and worth every penny), these buns make a great appetizer to split, or a veritable meal for one.
Now Maine fishermen are getting into the eat-local biz.
- By: Kathleen Fleury
- Photography by: Benjamin Magro
Some Maine businesses begin under the best of circumstances, others under the worst.
The owners of Cleonice (112 Main St., 207-664-7554, www.cleonice.com) in Ellsworth, Rich and Cary Hanson, are taking local to the next level. They’ve converted several acres of their own property in Bucksport into an organic farm called Artisana. Fresh vegetables, eggs, and pigs are making their way from the farm to the restaurant’s menu. Some of the pork products from the farm that are being used in dishes include homemade coppicola, pancetta, and prosciutto, along with smoked and cured jowls.
When chef Sam Hayward goes on and on about your product, you know you have something. Hayward, of course, is the talent behind Fore Street, one of the finest, if not the finest, restaurants in Portland and the guy Food & Wine magazine calls Maine’s “Food Hero.” The guy has taste. And he gave a ringing endorsement of Sewall Orchard’s aged cider vinegar at Maine Fare, a celebration of local food, in September.
Maine’s haute cuisine hotspot, Hugo’s (88 Middle St., Portland, 207-774-8538, www.hugos.net), has had a makeover of both menu and decor. Chef Rob Evans is still offering his prix fixe tasting menu, but now a la carte-desiring diners can order items from that menu or choose from additional small plate offerings. Sample their ramped up “snacks,” too, such as puffed Maine shrimp crackers and homemade fritos. Just don’t expect tablecloths — the redesign sought to create a more modern dining atmosphere without pretension.
Ask people where to find wheat-free food and you often get a perplexed look in return. Why, they wonder, would you want to avoid pasta, bread, cookies, crackers, and most things delicious?