Seth Wescott: double Olympic gold

Hilary Nangle
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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

Hilary Nangle
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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!

Hilary Nangle
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Read my Boston Globe story about some of the wonderful reasons to visit Camden in Winter.

Pining to work in the Pine Tree State?

Hilary Nangle
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If you love the outdoors and are sales oriented and outgoing, Maine Huts and Trails is looking for full-time, year-round sales and guest services manager. Details here.

Hey, campers…

Hilary Nangle
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If you’re a fan of the Maine State Parks campgrounds, and especially if you have a specific date or a favored site, reservations open in February.

This year, for the first time, reservations will open at 9 a.m. on  Feb. 1 for sites at Sebago Lake State Park (four-night minimum), and on Feb. 8 for all other state park campgrounds. The split dates are to reduce waiting times.

This year’s camping season runs May 24 through Sept. 12; before and after those dates, sites are open, but no reservations are taken.

You can make reservations in four ways:

• Online (be sure to check out the new video presentation on how the system works)

• Phone:  in state at 800-332-1501; out-of-state 207-624-9950

• Snail mail:  Bureau of Parks and Lands, ATTN.: Reservations, 22 SHS, Augusta, ME 04333.  Mailed reservation requests must not be postmarked before Feb. 1, 2010.

• In person at the Bureau of Parks and Lands office in Augusta.

Happy camping!

Five (frozen and snowy) Lakes Lodge

Hilary Nangle
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Five (frozen and snowy) Lakes Lodge

You want remote? You want to cross-country ski or snowshoe without seeing anyone but a moose? Or maybe ride that snowmobile over groomed trails through Maine’s back country wilderness? Yeah, I’ve got just the ticket.

Five Lakes Lodge photo credit.

Five Lakes Lodge, seven miles south of Millinocket (about 75 miles north of Bangor), is just as its name indicates. The massive log lodge sits on a spit of land extending into one of the five lakes that nearly surround it. And the views? Down the lakes to Katahdin in the distance. Gorgeous country. We’re talking true wilderness here, folks.

The lodge especially appeals to snowmobilers, as its sited midway between ITS 86 and ITS83 on the Katahdin Loop Trail. Owners Rick and Debbie LeVasseur are avid enthusiasts and the lodge doubles as the home of the Jo Mary Riders Snowmobile Club. You want fresh tracks? Follow one of the two Bombadier trail groomers as it leaves the premises.

But it’s not just snowmobilers who will will enjoy it. Snowshoers and cross-country skiers can escape the vrooms and fumes on nearby groomed trails or with a trek to Ragged Mountain’s summit or in Baxter State Park.

Now don’t go thinking this place is old and creaky, far from it. It was purpose built, opening in 2004. Rooms vary, but most have king-size log beds, gas stove, and  inroom hot tubs. There’s a sauna on the premises, and a huge stone fireplace in the great room. Breakfasts are guaranteed to fuel you though a full morning of activity, and then some. Or just hang out and soak in those views.  I last stopped by a few summers ago, but I’m pining for a winter return.

Winter rates range $175-250 per night, including breakfast.

Saying good bye to Herbie

Hilary Nangle
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If you live in Yarmouth, you know Herbie. If you don’t know Herbie, you only have a few more days to make his acquaintance.

Pies on Parade survival tips

Hilary Nangle
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Pies on Parade survival tips
Pies on Parade is sponsored by the three Historic Inns of Rockland, Maine, to benefit the local food pantry. @Hilary Nangle
Mr. Piehead at the Berry Manor Inn. @Hilary Nangle

See Pies on Parade details here.

Top 10 Pie Parade survival techniques

By Cheryl Michaelsen, former owner of the Berry Manor Inn in Rockland

List is garnered from former guests of the Berry Manor Inn and veterans of the Pies on Parade events. Cheryl’s husband–Piehead Mike, at right–ticks off the tips:

1. Friends don’t let Friends Drive “Pie-Eyed”.  Treat yourself to a 1 or 2 night package at one of the Historic Inns of Rockland.

2. Pre-schedule time at the gym on the Monday following to enjoy the Pie Parade guilt free. (Pie-lates would be a good choice!)

3. Dress for Success: Baggy pants with elastic waistband to “stretch” for pie consumption, comfortable shoes to power walk between pie venues to burn calories and layers to accommodate the dash in and out of pie stops and the flush of the sugar high.

4. Bring your own water bottle and cutlery – fork, spoon or spork! This saves time and helps the environment.

5. Put extra tape on your “Pie Sticker Ticket” so it adheres to your coat, hat or purse in any weather and allows you to “flash” it at the door to bypass the lines.

6. Plan your pie route in advance to optimize the number of pie stops you make in the allotted time.

7. If you plan to “Power Pie” and make it to all stops, set the timer on your cellphone to keep you on schedule. With 15 venues, 10 minutes per venue with 5 minutes transport in between.

8. Pace the sweet pie intake – start heavy on the savory pies and then move to the sweet pies to balance the sugar hit.

9. Conserve space in one’s “Pie Hole” — share pie samples with friends to increase the number of pies one can taste.

10. Smile – you can’t spell “Helping” without “P”- “I”- “E” and by participating in the event you are helping to raise funds for food and fuel for our local community.

Remember buy your tickets early there is a limited number and may not be any at the door on the day of the event.

Soup for you! and meat for me

Hilary Nangle
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Whenever I’m cruising to Sugarloaf from the coast, I have two must stops: Whitewater Farm, in New Sharon, and Soup for you! in Farmington.

Whitewater Farm doesn’t look like much from the road, it’s a ranch-style building with a bunch of truck-trailer boxes facing the parking area; on Route 27/2, between the 27 split south and the blinker in “downtown” New Sharon. Those trucks are for local farmers, who stock up on animal feed here. Many of those same farmers sell their meat, poultry, eggs, cheeses, and produce to the shop, which retails them to the public.

Now don’t go expecting some fancy market. Inside, freezers line the walls, each filled with specific products, including pork, lamb and goat, beef, veal, chicken, turkey, cranberries, rabbit, blueberries, ice cream and butter. In the refrigerator are the eggs, cheeses, milk, etc. Also here are dog chows and treats. Here’s a hint: the local chicken pot pies are really delicious, ideal to keep in the freezer or those what am I going to whip up tonight nights; and the maple sausage is really yummy.

Now, on to Soup for you!, a few doors up from Reny’s (another must stop, I must confess). Em Reeve concocts six fresh soups daily, including (and clearly noted) vegetarian, vegan, and gluten-free ones. I rarely get past the soups, but there also are made-to-order sandwiches and wraps, smoothies, and coffee drinks–including a full page menu of them.

Back to those soups, buy hot and fresh and dine in (or take out, sizes range 8 to 32 ounces, prices $3.39-$9.39). You can always ask for a sample taste, too; a nice plus. If the Thai peanut chili or mushroom marsala are on the menu, both are divine; love the chicken barley, too. Soup comes with fresh bread. Just note: cash only.

Maine Huts & Trails goes luxe, a bit

Hilary Nangle
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No more having to schlep wine or beer in from the trail head to the Poplar Stream Hut on the Maine Huts & Trails system. And, no more having to schlep gear between huts, at least on weekends. Beer and wine are now served at Poplar Stream Falls, and for $20, your gear will be shuttled between huts.

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