Mourning the Porter House

Hilary Nangle
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The Porter House, that fabulous restaurant seemingly in the middle of nowhere (Eustis), went up in the flames early this morning and burned to the ground. That’s a huge loss for the Stratton/Sugarloaf/Rangeley communities. It was huge draw and always busy. Even drew folks down from Quebec province for its tasty meals, fair prices, and relaxed attitude. Too early to know future plans, but I’m hoping they rebuild. Please.

UPDATE: My earlier reports were a bit exaggerated. It didn’t burn to the ground, but local sentiment is that it would take a miracle to rebuild the historic 100-year-old structure. See more here.

New Year’s Eve: Celebrate the sardine

Hilary Nangle
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New Year’s Eve: Celebrate the sardine

nye_eastport_sardine_2008At the stroke of midnight on New Year’s Eve in The Big Apple, they drop a glittery ball on Times Square. Big Whoppie (and I’m not talking pie).

Way, way down east in Eastport, Maine, they drop both a sardine and a maple leaf from the from the roof of the Tides Institute and Museum of Art building on Bank Square.

Let me clarify: In deference to any Canadians in the crowd or those who might be watching from Deer Island or Campobello Island, across Passamaquoddy Bay, the maple leaf will drop at midnight Atlantic time (11 p.m.). The sardine, will drop at midnight Eastern time.

“We have an 8-foot scale model of the Atlantic Herring that will be lowered from the third story window,” says Hugh French, Tides Institute director. The sardine, technically known as the Atlantic Herring, is the symbol of Eastport, the easternmost city in the country.

This year’s Sardine and Maple Leaf, both hand crafted by sculptor Dave Schaefer, of East Machias, will be decked out in coppery digs to celebrate the ongoing restoration of the Tides Institute’s new cooper roof.

Celebrate the occasion at one of Eastport’s local watering holes: the Wa-Co Diner (pron. Wacko), Happy Crab, Pickled Herring, or Rose Garden.

It’ll be a ball; you can bank on it, and that’s no fish story.

The joy of Reny's

Hilary Nangle
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Wow visiting friends and relatives with fancy hors d’oeuvres without spending a mint. Reny’s, yes, good ole Reny’s has all kinds of fancy nibbles, from smoked kippers to bruschetta toppings, chips, crackers, and nuts to marinated artichoke hearts, roasted red peppers, and  anchovies, and they’re all at good ole Reny’s prices, cheap!

Now if Reny’s just carried wine…

Lobster pot & buoy tree

Hilary Nangle
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Lobster pot & buoy tree
Rockland, Maine, 2007
Rockland, Maine, 2007

28 inches of pow

Hilary Nangle
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Ho, ho, ho. Thanks, Santa! The jolly fat man has delivered an early gift for skiers, snowboarders, snowshoers, and snowmobilers. A BIG gift.

When I skied the ‘Loaf on Saturday, I was amazed at the amount of terrain and the conditions, but now, oh my! Just talked with my friend Deb, who was motoring up the access road. Yup, 28 inches of powder. The whole mountain should be open, and the skiing and riding will be superb. And I’m stuck on the coast unable to even find the car in the driveway–it’s covered with a drift. With more snow predicted later in the week, it’s going to be a white Christmas and a glorious vacation week. Oh, and over at Sunday River, the new chondola lift has made its debut.

If I’d had the forethought to bring my gear back with me, I’d be heading over to the Camden Snow Bowl on opening day, Wednesday Dec. 24., for some ski and sea.

Lobster pot tree, pre snow

Hilary Nangle
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Lobster pot tree, pre snow
Cape Porpoise, Maine
Cape Porpoise, Maine

Natalie’s Noel in Camden

Hilary Nangle
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Early this week (along with about every other travel/food writer in Maine), I was treated to dinner at Natalie’s at the Camden Harbour Inn. Not just any dinner, mind you, but its Maine Noel menu, as prepared for the James Beard House, in New York.

The five-course menu opens with a wild mushroom “cappuccino” with madeira foam and nutmeg essence, a bone warming soup that was rich and delicious.

The second course was spiced wild boar leg with savoy cabbage and Ansons Mills polenta galette and preserved Maine blueberry-banyuls jus. I really enjoyed the polenta, but found the boar itself a bit dry.

After a refreshing pomegranate and pear sorbet, roasted wild partridge breast with chestnut angel hair, black truffle and sauce salmis followed. This stole the show, as far as I was concerned. The combo of the chestnut and truffle was intense without being overwhelming.

The fourth course was Maine Atlantic wild salmon filet with choucroute and smoked salmon nage. Well not exactly. It wasn’t wild salmon, as the authority seated next to me noted, becuase it’s illegal to serve wild salmon. Although the waiter said it was Scottish, the word from the kitchen came that it was farmed. Whatever, it was delicious, moist, flavorful with a smokey edge.

And for dessert:a trio of clementine confit, orange bavarois and mandarin sorbet. A sweet ending to an excellent meal.

This five-course extravaganza is available nightly until Dec. 24, so if you’re looking for a worthwhile splurge ($89), go ahead, treat yourself or be a good elf and take your sweetie out.

Sugarloaf is fabulous

Hilary Nangle
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No, really! It’s open summit to base, east side to west side. Not every trail of course, but I did see folks shusshing down Ripsaw, although it looked a wee bit lean. Widowmaker was sweet, although The Flume is closed. Also nice were Upper Double Bitter and Boom Auger and Sluice and Tote and…. Gauge was closed for a race. I would have made more runs if my fingers and toes hadn’t started to freeze. Brrr. We’re supposed to get about an inch or so tonight, then heavy snow is predicted for Sunday. Wheee!

I’m writing this while sitting in the Orange Cat, in Kingfield. Warm, cozy, great food, to-die-for cookies, and free Wifi. Great stop either on your way up or back.

Wrap it up: Safe Harbor Chocolates

Hilary Nangle
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Wrap it up: Safe Harbor Chocolates

Need a great stocking stuffer? You know I’m a chocoholic, and I’ve dished on a number of Maine chocolatiers, but here’s one that you can really feel good about choosing. Waldoboro-based Safe Harbor Confections spreads good cheer year round, not just during the holiday season: 5 percent of gross sales is donated in either cash or product to animal-related causes.

caramellongThe cream-filled choices include blueberry, made from local handpicked Maine wild blueberries, cranberries from a Maine bog, and maple butter, made with Maine maple syrup. Also available are Maine scenes, a chocolate moose or lobster, even a belted Galloway or, my fave, three dogs (yes, there’s a cat, too, and other fun stuff). You can find them in local markets or they can be mail ordered, and the prices are quite reasonable.

The REAL Magic of Christmas

Hilary Nangle
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The REAL Magic of Christmas

Need a shot of good news, some glad tidings of the season? How about this:

christmashats_thumb_3An anonymous donor is subsidizing tickets for the eight remaining Portland Symphony Orchestra Magic of Christmas concerts. Tickets, originally ranging in price from $25 to $55, are now $25 (plus $5 for phone or internet orders through PortTix). Or save the fee by purchasing in person at the box office, 20 Myrtle St., Monday through Saturday, noon to 6 p.m.

All concerts take place at Merrill Auditorium. Here’s the schedule:

December 18, 2008 2:00 and 7:30 p.m.

December 19, 2008 2:00 and 7:30 p.m.

December 20, 2008 3:00 and 7:30 p.m.

December 21, 2008 1:00 and 5:00 p.m.

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