Dean’sSweets has created two new non-dairy and gluten-free truffle flavors for Passover. The hand-dipped truffles, made without dairy products or grains, are available in orange and coconut and will only be available until April 1. All Dean’sSweets truffles are made without preservatives or nuts (or nut products). Now you might think Dean’sSweets has taken all the fun out of truffles, but you’d be mistaken.
Arrows’ chefs named 2010 James Beard finalist
Many are called, few are chosen sums up the 2010 James Beard award nominees from Maine. Although a number of Maine chefs and restaurants made the semi-final cut, only the talented duo of Clark Frasier and Mark Gaier, from Arrows, in Ogunquit, made the final cut for Best Chef in the Northeast. Winners will be announced Monday, May 3.
Grazing through Portland: El Rayo
Bright, cheerful, and festive, El Rayo Taqueria is a colorful, casual spot for a Mexican-flavored meal. This funky garage-turned-restaurant is small, with hungry diners exceeding its seating capacity, with favored tables outside—when the weather cooperates.
During a recent visit, I managed to snag an inside hightop backed against the open kitchen. I’m a sucker for fish tacos, so I paired a cup of tortilla soup (the daily offering) with El Rayo’s pescado taco, washing it all down with with a housemade hibiscus flower & citrus refresco. The soup was good, not stellar, but good. I would have liked more punch–not heat, but punch; it veered toward bland. The fish taco was very good, but frankly, I think the Baja-style fish taco served at Loco Poco’s Tacos, in Kittery, is better (and I won’t even begin to compare it to The Mexican Restaurant in Hancock, which is the real deal). Star of the meal was the refresco. But I quibble, for Mexican-fare in Portland, it sets a new standard. Would I return, hell yes.
Not only does El Rayo do an admirable job, but it also sources locally, seeking sustainable seafood and naturally raised meats. (Although, doing so really is an unwritten law for any restaurant aiming to be a player in this foodie town).
In classic tacqueria style, portions are small, but so are the prices ($3.25-$10.75). Next time I’ll go with friends and mix and match chilaquilles, quesaillas, tacos, burittos, and rice & bean bowls. This is a place that screams let’s party! On a warm evening, a picnic table outside, a pitcher of sangria…
And check out the specials:
• Sunday: Starving Artist Supper, with $6 entree from 4-10 p.m.
• Tuesday: Cantina Quiz, with prizes, 7:30 p.m.
• Wednesday: $1 oysters on the half shell while they last
• Thursday: Macho Borracho, Latin-influenced surfer and rockabilly tunes, 7-9:30 p.m.
• Everyday: Happy Hour, 4-6 p.m. and 9-10 p.m.
So, yeah, go ahead, grab the friends, join the party.
Free ice cream tomorrow (really!)
Family-owned Gifford’s Ice Cream kicks off its 30th-anniversary season, tomorrow, Friday, March 19, by offering free, small ice cream cones from 6-8 p.m. at its five Maine stands: Skowhegan, Farmington, Bangor, Waterville, and Auburn.
Of course, if that’s not enough, you can splurge on other tasty treats including old-fashioned ice cream sodas, brownie-n-cream sundaes, ice cream cakes, banana splits, sundaes, parfaits, frappes and freezes. And don’t forget your dog: Gifford’s has a special dog bone sundae.
Want to know why Gifford’s tastes so great? The company makes its ice cream from fresh, pasteurized, growth-hormone-free cream and milk that comes exclusively from independent family farms in Maine and it uses premium ingredients, such as real Maine maple syrup.
Since I’m a chocoholic, I’m opting for chocolate. Gifford’s twice has been recognized as “World’s Best Chocolate” at the World Dairy Expo. And watch for this: Late last year, Gifford’s caught the attention of producers at Food Network’s “Unwrapped,” and the local favorite will be featured in an April 2010 episode titled “21st Century Chocolate.”
Harraseeket Inn offers Thomas Moser guest room
When renowned furniture maker Thomas Moser approached Chip Gray, innkeeper at Freeport’s Harraseeket Inn about having his designers decorate a room using his sleek, contemporary-yet-traditional furnishings, Gray figured it was a win-win situation. He took the team through the inn and let them choose the room. “They chose one we’d just finished redecorating; it looked great, and they ripped everything out.”
While the rest of the inn is decorated in an updated and bright New England country style, the Thomas Moser room is sleek, modern, and earthy. Truth is—and Gray agrees—not everyone loves it, but for those who are in the market for Moser pieces or who prefer a contemporary vibe, this room is ideal.
Every aspect of this suite-sized, corner room has been specially designed, from the entry, to the bathroom (with soaking tub and heated towel rack), to the over-sized room itself, with a fireplace and seating area on one end, bed and desk on the other.
Every piece of furniture—the queen-sized pencil-post bed and nightstands, Aria writing desk and chair, adult and child-sized Windsor-style chairs, dresser, armoire, Vita love seat and lounge chair, coffee table—and every accent piece is for sale. Guests can inquire at the Moser gallery across the street about the furniture
In the room, a leather-bound book details all the non-Moser pieces, which are equally intriguing:
• figurative oils by Tanya Fletcher
• custom wall painting of the entry, by Field, a Portland-based company founded by Friederike Hamann and Colin Sullivan-Stevens
• fine art photography by Gifford Ewing, of Denver and Sorrento, Maine
• pottery by Tim Cichocki, who fires his work in central Maine
• lamps crafted by Hubbardton Forge and by Visual Comfort & Co.
• pillows, mattress pad, down comforter and cover, and mohair throw from Cuddledown
• a rare wool throw and a rare wool blanket, both hand made by Swans Island Blankets
• rugs by Safavieh
Now add a sandstone fireplace with floating live-edge walnut mantel that fills one end of the room, barnlike sliding doors to the bathroom and closet, shades that filter sun, and drapes that insure privacy.
The whole blends textures and earthen shades, it’s calming yet edgy, sleek yet artsy, contemporary yet traditional. It may be in New England, but there’s definitely a New York accent. Put me in the like it camp.
Kudus to Maine Huts & Trails
This weekend, I hiked into the Flagstaff Lake Hut of the Maine Huts & Trails network for a quick overnight and to present Dave Herring (left), executive director of Maine Huts, with the Society of American Travel Writers Phoenix award. As a writer who specializes in Maine and who strives to get readers off the beaten path—beyond the chain motels and fast-food joints—to experience and discover the real Maine, I was particularly pleased to present this award.
Back in 1969, S.A.T.W. realized that tourism leaves footprints, some harmful to the environment, others—such as when we love a place too much—destroy the very reasons for travel. The Phoenix Award recognizes conservation, preservation, beautification, and antipollution accomplishments related to travel, and no place is more deserving than Maine Huts & Trails.
When completed, the 8-foot-wide human-powered/multi-use trail through Maine’s woods, lakes, and rivers will stretch 180 miles, from Newry in the Mahoosuc Mountains to Greenvile, on the shores of Moosehead Lake. Full-service, alternative-powered off-the-grid huts, spaced roughly every 10-12 miles or a day’s hike apart, offer comfy beds, hot showers, and delicious all-you-can-eat meals. The trail is open to bikes, skis, snowshoes, and foot, as well as, in some locations, canoes, kayaks, and rafts.
To date, two huts have been completed, one at Poplar Falls, a bit over two miles from the trailhead in Carrabassett Valley, and the second on the shores of Flagstaff Lake, just shy of two miles from the Long Falls Dam Road trailhead, or a good day’s hike or ski from Poplar.
Previously, I’ve hiked into Poplar; the hike into Flagstaff is far easier, opening up the experience to far more folks (one can even go in over the construction road, shortening it to just over one mile); in summer, it’s even a lunch (with option for overnight) stop on a pontoon-boat tour of Flagstff lake. The third hut, sited on Grand Falls of the Dead River, is awaiting final permits and fund raising, but construction is slated to begin this year, perhaps as early as May.
Before the snow melts and the huts close for mud season (later this month), go in for a look-see. Hike, ski, or snowshoe in for lunch, if not an overnight. You’ll be amazed at what’s available:
• bunkrooms sleeping 2-8 outfitted with nice mattresses, pillows, and fleece blankets and heated to 60 degrees;
• dining hall, with woodstove, and a lounge, with leather furniture, games, and a few books;
• drying room for wet gear;
• restroom equipped with showers, composting toilets, and sinks.
You might be in the middle of the Maine woods, but you’re not really roughing it. Even beer and wine are available.
Go ahead, give it a try. Trust me, you might be a bit challenged, but you won’t be disappointed. Below is a just a sampling of what awaits along the trail.
NOTE: Top photo credit and copyright Carey Kish; all others credit and copyright Hilary Nangle.
Psst, the skiing is fabulous, sunshine for Sat.
I know that down on the coast and points south its full-blown spring, robins and daffodils, tennis and golf, but here at Sugarloaf and nearby Saddleback, it’s still winter. I’m just off the slopes, and the conditions are phenomenal: Utah-like high-alpine snow, along with sunshine and temps in the 40s. No corn, no bare spots, not even any thin spots. The cover is deep, and the woods are still white. While rain is predicted elsewhere, the latest forecast for Sugarloaf/Saddleback calls for sunshine tomorrow and into Sunday. Trust me, you won’t regret scoring a few more runs this season, and this weekend is looking primo. Just remember to bring the sunscreen.
Grazing through Portland: Susan's Fish & Chips
What’s not to like about Susan’s Fish & Chips? This garage-turned-fish shack evokes the sea, from the mermaids and fish painted on the exterior to the netting hanging over the counter inside. But don’t expect a fishy odor, Susan’s is clean, efficient, and dishes out some of Portland’s best and cheapest fried seafood. Order at the counter, snag a table, booth, or seat at the counter, and a few minutes later, the order is delivered.
Service is speedy, but while waiting for your order, peruse the photos on the back wall or the wall of fame, decorated with plentiful Best Of awards.
The dinnahs, which come with choice of fries, potato or pasta salad, and slaw, are the big-sellers here, ranging from fish-n-chips ($7.99) to a seafood platter ($18.99). But check out the daily specials, and consider the made-fresh-daily chowdah ($2.99-$4.99). Trust me, everything’s mighty good, fresh, flavorful, crispy, yet moist.
Some folks think Susan’s is the best lobstah roll ($10.99, with fries) around. And, should you manage to land a whopper of your own, Susan’s proclaims “You catch it, we’ll cook it for $5, with a two-pound limit.”
And, if traveling with folks who don’t eat fish, there are options, including fried veggie boats, burgers and dogs.
No puzzle to Conundrum Wine Bistro's buzz
For years, I’ve heard whispers and rumors about Conundrum, a wine bistro in Freeport that has a cult-like local following. It’s located at the Big Indian, that you-know-it-when-you-see-it Freeport landmark on Route 1, but it slips under the radar screen of most visitors. Locals, however, have embraced this place. I moseyed in for dinner tonight, and now I understand its popularity.
Conundrum serves a blend of plus-sized tapas and comfort foods, familiar fare gussied and presented with care, along with an impressive selection of wines, both by the bottle and the glass. The service is bang on: efficient, friendly, and without pretension; the setting is inviting: cozy, comfy, and casual. It’s equally suited for easy dining or grabbing drinks and quick eats. Snag a seat at the bar or a hightop, in the dining area with regular tables as well as couches, or on the enclosed and heated outdoor terrace, with tables as well as couches by a fireplace; nice!
The wine menu, with about 60 choices by the glass and nearly 500 by the bottle, is bound into a cover; “Tell me what you like, and I’ll make some suggestions,” said my waiter as my eyes glazed over the possibilities.
The food menu is a far less complicated, just a single sheet of paper, with appetizers on one side, entrees on the other. Appetizers ($7-11) include smoked salmon crostini, bruschetta, antipasto, chicken liver pate, chicken soup with cream cheese dumplings, salads, and cheeses. Entrees ($12-27) range from a bacon Swiss burger to a 12 oz. NY sirloin. The menu changes regularly, and a new one will debut shortly.
Although I dithered over the appetizers—the soup and a 1,000-day Gouda cheese were particularly intriguing—I assuaged being on the road alone with the homemade meatloaf topped with brown gravy ($14), reeled in by its accompaniments—bleu cheese mashed potatoes and roasted asparagus. The thick slab of meatloaf was dense, moist, flavorful, and seared on two sides; the potatoes were rich and smooth, with occasional small chunks of potato and a large dollop of bleu cheese on top, which melted in nicely; and the asparagus retained its snap. The whole easily could have fed two, which was dangerous because it was so good that I could have forced myself through it all. Thank goodness the waiter had warned me in advance and offered to pack any leftovers.
And here’s a tip from same waiter: Conundrum is holding a free wine tasting as it switches over its menus later this month; call (207-865-0303) and ask for the specifics, there’s no web site.
Call me a new member of the Conundrum cult.