Seth Wescott thrills the Loaf, talks about Maine

Hilary Nangle
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Seth Wescott thrills the Loaf, talks about Maine

Had the great fortune to attend Maine golden boy Seth Wescott’s homecoming celebration at Sugarloaf, and hat’s off to the guy. Wescott’s love for his hometown and state is heartfelt, and Mainers know that. They also know he gives as good as he gets.

A humongous crowd showed up at the ‘loaf to welcome him home, and Seth didn’t disappoint. He rode in amidst throngs of eager kids, then took to a balcony podium, where Maine Governor John Baldacci congratulated him, before turning over the mic. Afterwards, Seth patiently sat and signed autographs for what must have been hours, giving each child his undivided attention for a minute or two as he signed, smiled for the photo, and engaged the kid in conversation.

Back in 1991, Seth said he attended the U.S. Open and watched his biggest heroes refuse to sign autographs for kids. “I said if I ever get to that point, it’s a way to give back; it motivates kids for years to come,” he said. “And I’d rather that than be a jerk.”

WinterKids

Seth is not only a motivator, but also a spokesperson for Maine’s WinterKids Program, which aims to get kids participating in winter sports. He sees his role as a “natural extension of the way I was introduced to the sport.” Neither of his parents skied, so it took initiative to not only take up the sport but keep with it. “Maine’s winters are long and cold, and there’s a lot of childhood obesity. It’s important to get kids outdoors to have fun.” And that’s, what WinterKids is all about.

Training at Sugarloaf

Seth also talked about his connection to the ‘loaf. When asked why he remains anchored here when so many athletes choose to move elsewhere to live and train, he said: “I don’t want to move my home. You can’t get a sense of home by changing your roots. It never crossed my mind to move.”

In high school, he’d look out the thrid floor window and see the back side of Sugarloaf. “I skipped a lot of school,” he quipped. “I feel more at home here than anywhere in the world. We spend so much time on the road.” Then he praised the local facilities—the mountain, CVA, and the Anti-Gravity Center: “These are equally as good as if not the best training and gym facilities anywhere in the U.S.”

Future vision

Seth is aiming for the 2014 Olympics, and he’s also planning to play a role in Sugarloaf’s future. “Sugarloaf is in my heart. There’s a lot I want to do,” he said. He’s involved with a Vision 2020 program that’s setting long-term goals. “I want to help the mountain implement the potential of what this place has to offer. There’s another whole mountain to develop, so much potential to realize, and I’m excited to get involved to make that reality. The next 10 years are going to be exciting.”

We’ll be watching, Seth, we’ll be watching…

Where in Maine 2

Hilary Nangle
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Where in Maine 2

This one's a bit more difficult, although if you've traveled the nooks and crannies of Maine's coastline, you might recognize it. Image ©Hilary Nangle

Take a hike

Hilary Nangle
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Take a hike

Camden Harbour Inn bar manager Tom Laslavic won Monday night’s Bartender Bash, the kick-off to Maine Restaurant Week. Laslavic’s drink, Camden Hike, was inspired by ingredients from a summer walk in Mid-coast Maine. The drink comprises a sweet and tart blend of Cold River Vodka, lemon, blueberry puree, blackberry puree, Crème de Cassis, Honey Syrup and Club Soda.

Natalie’s, the inn’s restaurant and lounge, will be serving the winning “Camden Hike” at the inn’s Ice Bar on Thursday and Friday, March 4 and 5 (and Saturday, if the weather permits); open 5 p.m. – 8 p.m. , with  DJ Owen.C will spinning.

The specialty cocktail also will be served for the duration of Restaurant Week, which ends March. 10. Pair it with a selection from the inn’s Restaurant Week menus, $20.10 in the lounge, $40.10 in the dining room.

Rather try it a Camden Hike at home? Here’s the recipe:

Camden Hike
Created by Tom Laslavic of Natalie’s Restaurant

Ingredients
1 1/2 oz. Cold River Vodka
1/2 lemon, squeezed
1 tsp. blueberry puree
1 tsp. blackberry puree
1/4 oz. Creme de Cassis
1/2 oz. honeyClub soda
Fresh berries and thick lemon peel garnish

Mixed and shaken, pour into iced glass topped with cold club soda & garnished with fresh berries and lemon peel.

My suggestion: Enjoy it after, not before, you hike those Camden Hills.

Whistler has Inukshuk, Sugarloaf has…

Hilary Nangle
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Whistler has Inukshuk, Sugarloaf has…

… so what should it be called? #Sugarloaf Image ©Hilary Nangle

Where in Maine 1

Hilary Nangle
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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?

Where in Maine? Image ©Hilary Nangle

Snow Gods smiling on Maine

Hilary Nangle
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Snow Gods smiling on Maine
Saturday, Feb. 27, courtesy Sugarloaf.

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.

Note: You now can follow me on Twitter

Way downeast, way rustic escape

Hilary Nangle
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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

Hilary Nangle
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Nation’s last sardine cannery closing, sniffle
Beach Cliff Sardine Man, Prospect Harbor ©Hilary Nangle

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.

Ronnie Peabody demonstrates a labeling machine (©Hilary Nangle)

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.

McCurdy Smokehouse, Lubec ©Hilary Nangle

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

Hilary Nangle
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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

Hilary Nangle
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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.

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