… so what should it be called? #Sugarloaf Image ©Hilary Nangle
Where in Maine 1
I’ve been reviewing my vast collection of Maine images, and figured I should post some of the classics. To make this a bit more fun, I’m not going to identify the location; I want you to do that. Occasionally, I may throw in a prize for identifying a really tough one. For starters, this one’s easy. Recognize it? ID it in the comment section. I’ll give it a few days, then reveal the truth. Ready?
Snow Gods smiling on Maine
Since Wednesday, Sugarloaf has received more than 50 inches of snow, and another 12-16 are in the forecast before this megastorm moves out on Monday. Conditions are similar at Saddleback, with a bit less at Sunday River. At all, depths deepen and the snow lightens as the elevation increases.
Now I know lots of folks don’t believe resort reports, but I spend my winters just a few miles from the ‘loaf’s base, and I can vouch for the depth (as can my shoveler-in-chief husband). Outside my window, the world is white, with snow caked on the trees and clinging to every surface. And it’s still snowing.
The downside: If you’re not a deep or heavy snow skier/rider, you might want to wait until the groomed crews roll it. Also, I’m hearing reports of huge lift lines, as some areas are having trouble with lift ops due to the snow (check current lift status when visiting the web sites, or call). And parking; not a pretty situation. And roads; getting here takes patience.
The upside: Wow! Powdah pigs are loving it. Even the natural snow trails are open with decent conditions. March is going to be fabulous.
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Way downeast, way rustic escape
When the world, technology, and the buzz of civilization become too much, consider unplugging and rediscovering life’s simple pleasures at this one-bedroom housekeeping cottage on Loring Point, Maine. Situated on Passamaquoddy Bay, a bit north of the Eastport turnoff, it’s a fine place to watch those humongous tides ebb and flow, sight birds and other wildlife, hike and paddle.
Walt Loring is the sixth-generation owner of this 15-acre chunk of real estate, with 1,500 feet of shoreline, and he’s put a conservation easement on about 10 acres to preserve it.
Do note the cottage is rustic, as in there’s-no-electricity, and there’s-an-outhouse rustic (a two holer!), but there’s a fully equipped kitchen, with hot and cold running water, and an outdoor hot water shower. Walt’s partner, Susan, has added her artistic touches (and quilts) to make it all quite comfy and homelike. Both are Reiki masters, so they can help heal what ails you. And try, just try, to resist purchasing one of Susan’s quilts.
Courtesy photo.
Nation’s last sardine cannery closing, sniffle
In the first half of the 20th century, sardine processing was big business in Maine, with more than 400 factories along the coast, but on April 18, another chapter in Maine’s rich seafaring history closes along with the last sardine cannery in the country. The former Stinson Seafoods plant in Prospect Harbor—the one with Beach Cliff Sardine man out front—will shut down operations, after more than 100 years in biz, a victim of federally mandated reduced herring catches, according to the Bangor News. And now another 128 folks are out of work in the job-starved, but achingly gorgeous, Schoodic region of Maine.
You can still get a sense of the heritage, even if you can no longer view the gold en fish drying on racks or taste their salty goodness on the sites. Start at the Maine Coast Sardine History Museum, in Jonesport. The town now renowned for its lobstering, lobster boat races, and Tall Barney was once home to 15 canneries. FYI: Herring are known as sardines once processed and canned.
Museum director Ronnie Peabody and his wife, Mary, began collecting sardine artifacts and memorabilia in 2001, and opened this labor of love in 2008. Ronnie is a passionate guide who brings life to the photos, equipment, and even the cans displayed. You can zip through on own in about 20 minutes, but start asking Ronnie questions or ask him to guide you through, and you’ll wonder where the hour went. He brings a vanishing, make that vanished way of life alive. And if you’re lucky, five-time World Champion Sardine Packer Rita Willey might be around.
Afterwards, wander up to Lubec to view Mulholland Brothers Market, once a warehouse for the shucks used to make herring boxes, and McCurdy Smokehouse, a historic site honoring the last operating herring-smoking operation in the country. Both are being preserved by Lubec Landmarks.
Foodie news: Beard semifinalist nominees released; Maine chefs in the running
Maine chefs are no strangers to the James Beard Foundation’s annual awards, and the 2010 semifinalists include both familiar faces and new entries to the competition. Notably, Sam Hayward, a former Best Chef in the Northeast winner, is nominated for Outstanding Chef and his restaurant, Fore Street, is nominated for Outstanding Restaurant. Contenders for the Best Chef in the Northeast honor include Clark Frasier and Mark Gaier, of Arrows (a talented duo who have been previously nominated). Nominees will be named on March 22; winners announced on May 3.Here’s the full Maine line-up:
Outstanding Chef:
• Sam Hayward, Fore Street, Portland
• Outstanding Restaurant:
• Fore Street, Portland
Best Chef Northeast:
• Penelle Chase, Phoebe Chase, Megan Chase, and Ted Lafage, Chase’s Daily, Belfast
• Krista Kern Desjarlais, Bresca, Portland
• Clark Frasier and Mark Gaier, Arrows Restaurant, Ogunquit
• Brian Hill, Francine Bistro, Camden
Concord Coachlines Portland-Boston bus now with Wifi
Well this ups the ante in the bus versus train debate: Concord Coachlines now has free Wifi on some (but not all) of its buses operating between Portland and Boston. I’m writing this on the bus as proof. Hard to beat the current fare: $29.95 round trip ($25 same day), with water, pretzels, movie, and Wifi; clean comfy coaches, too.
On this trip, there’s only one thing wrong with this picture: I’m heading south and the snow is getting deeper. Me thinks I should have brought my skis.
Seth Wescott: double Olympic gold
Olympian Seth Wescott, who calls Maine’s Carrabassett Valley home, won his second Olympic Snowboardcross gold medal yesterday; he’d won the inaugural Olympic event in 2006. Seth is a western Maine mountain’s guy, his heart’s here and his home’s here, and he’s never forgotten his roots here. He’s an owner of The Rack, the restaurant and bar on Sugarloaf’s access road, which celebrated big time last night. There’s already a good display of Seth’s Olympic and other memorabilia on display, but that’ll probably grow when he returns from Vancouver. And, by the way, The Rack is one of the best places to catch him; either that or on the hill.
If you want to know a bit more about Seth, here are two articles worth a read.
Peggy Shinn, official blogger for the U.S. Team, talked with Seth after his win yesterday.
Rebecca Falzano interviewed Seth for Maine Home & Design‘s Jan.-Feb. issue.
Natalie’s at the Camden Harbour Inn reopens, launches new menu
Natalie’s Restaurant at The Camden Harbour Inn reopened tonight, after a seasonal siesta, with a LOVE-themed party featuring tastings from its new menu. Suffice to say, one bite was nowhere near enough. Natalie’s at the Camden Harbour Inn makes Camden a winter dining destination, a fine choice for a romantic winter escape.
But let me tell you more about the new menu.
While listening to a Beatles tribute band, I tasted a sampling of appetizers:
• house-cured salmon gravlax, poached quail eggs, white dressing, endive ($12)
• crispy veal sweetbreads, rosemary, Aleppo pepper aioli, serrano ($10)
• seared diver scallops, scallop and spinach springroll, reisling saffron limeleaf nage ($14)
and entrees:
• grilled double chop rock of lamb, stuffed piquillo peppers, coffee cumin lamb just ($32)
• seared duck breas and leg confit, red wine braised porcini mushrooms, potato souffle, sauce salmis ($30)
• slow poached Maine lobster, whipped cauliflower, bacon, black truffle ($market)
So, you probably want to know which one was best. Truth? I can’t decide. Each time I thought it couldn’t get better, it did. If I had to pick faves, hmmm, I guest the sweetbreads and the scallops appetizers, followed by the duck breast, although that lobster was damn good.
Bottom line: Lawrence Klang has turned out a fabulous seasonal menu worth a special visit to Camden.
Camden in winter? Sure!
Read my Boston Globe story about some of the wonderful reasons to visit Camden in Winter.