MF&L columnist and blogger Jessica Strelitz defines the criteria for being considered a “Maine Classic” dining establishment in this issue.
Longevity depends on good food, service, and an eye on the future. See who made Jess’s list and why. Some of your favorites are sure to be on this honor roll!
Here is a little ditty from a community cookbook published by a ladies aid organization ca: 1920s
One morning in the garden bed
The onions and the carrots said
Unto the parsley group:
“Oh, when shall we three meet again,
In thunder, lightning, hail or rain?”
“Alas,” replied in tones of pain
The parsley, “In the soup.”
Community cookbooks are recipe collections assembled by charitable organizations and sold to raise money for their cause. Some of the earliest appeared in the 1860s but during the 20th century thousands and thousands were made and sold. These cookbooks reveal regionally favorite dishes and also how well corporate test kitchen recipes reached the average household. Compilers had fun inserting bits of humorous poetry like the one above, pithy sayings, and “recipes” for preserving husbands or making a happy home.
Shell Applestein, of Shell’s Southwest Grill in Rockland Harbor, has a passion and talent for great Mexican food. Her menu is extensive, and her flavors are big. But as much as Shell likes big taste, she says cooking is all about the simplicity of pure flavors.
“There is nothing better than having a recipe with three ingredients that tastes like it has 19,” she states. Love all those flavors like lime, cilantro, chipotle, garlic, tomatoes, and cheeses? Head on down to Shell’s! She makes seven different types of quesadillas, including one with fresh Maine crabmeat, six varieties of bean burritos, nachos, a southwest burger, pulled pork wrap, and chicken, beef, pork, fish tacos, and more.
To learn the story of Shell’s Southwest Grill, and get Shell’s recipe for Chipotle Pork Meatballs with Creamy Cilantro Coleslaw, check out the new issue of Maine Food & Lifestyle magazine on stands now. See why Shell is one of our “Local Heroes.”
A recent 24 hour period in my life can only be described as “ topsy turvy – upside down – backside to” with a myriad of events that left me breathless. (I think I am finally in recovery mode.) Continue reading “Mom’s American Chop Suey” »
Not that we couldn’t see it coming, but it was thrilling nonetheless to see Portland, Maine get its due from the venerable New York Times. And on the front page of today’s Dining & Wine section, no less. While avoiding the usual homage to the iconic chefs we all know and love on our home turf, writer Julia Moskin gives well-deserved nods to our lesser known but very worthy culinary talents, many of whom we have profiled in the pages of Maine Food & Lifestyle. We expect to see these chefs catapulted to fame, and it’s about time.
So the verdict is in: “Portland has become one of the best places to eat in the Northeast.”
Maine artist Björn Runquist’s work reflects a soul rooted in heritage, the Maine landscape, and the beauty of the everyday world around him.
He shows us the path of inspiration begins with observation, which in turn paves the road ahead to creation, and the final destination is enlightenment.
Björn also shares his kitchen creations, works of edible art, with recipes for Gravlax and Fish Chowder. See how both his food and art feed the body and soul in our current magazine issue.
What comes to mind when thinking of Maine islands? Rustic, isolated, quiet, and beautiful?
Those words just scratch the surface when describing island living. Join us as we explore North Haven–full of talented, hard working, forward thinking people who appreciate its beauty and understand and tap its potential for sustainability.
Farmers such as Doug and Julie Record of Sheep Meadow Farm, the Curtises of Grant Farm, Jen Porter of Turner Farm, and John Dietter of Northside Farm; oyster grower Adam Campbell, Congressional Representative and co-owner of Nebo Lodge Chellie Pingree; chefs Josh Amato and Amanda Hallowell of Nebo Lodge and their recipes; and more… all in this issue.
Just what does XYZ stand for? Xalapa, Yucatan, Zacatecas: This Mexican restaurant in Southwest Harbor is as authentic as it gets north of the border.
Owners Bob Hoyt and Janet Strong have been serving up their mouth-watering, signature dishes for over 15 years. Sopa, Chile Rellenos, Mole Poblano, and many other choices, including heavenly XYZ desserts, round out an extensive menu. And while you’re there, don’t forget the margaritas!
Read the XYZ story and share their recipes in the latest issue of Maine Food & Lifestyle magazine!
Welcome, autumn. September brings my favorite weather, and my favorite season of cooking and eating. Summer’s herbs and leafy greens are still hanging on alongside hearty squash and root vegetables. Lately, my CSA farmer has bombarded me with carrots. The gnarly, irregular roots are sweet and taste of local soil. As the evenings turn cold, my mind shifts from salad to soup as I consider how to use up this bounty of carrots. Continue reading “Curried Carrot and Sweet Potato Soup” »
The recipe to take with you if you knew you’d be stuck on a desert island for the rest of your life! Continue reading “Cider Pot Roast” »
Infused with intense lemon flavor, just one bite and you’ll know why these cupcakes were our hands-down favorite for the cover of this cookbook. Serve these delightful little cakes for any celebration. Continue reading “Lemon Cupcakes with Citrus Icing” »
In the new issue of Maine Food & Lifestyle, we introduce a new feature called Local Heroes. Our first inductee into our Local Hero Hall of Fame is Lynn Archer, owner and chef of the Brass Compass Café in Rockland. Lynn, who says she’s been cooking since she could walk, has become more of a celebrity than ever since her recent Throwdown win against Food Network’s Celebrity Chef Bobby Flay. Continue reading “Lynn Archer: Queen of Lobster Clubs” »
Spice up your breakfast plate with these flavor filled Italian sausages! Continue reading “Italian Breakfast Sausage” »
In our new issue, we celebrate the power of local foods with the Chase Family at their restaurant, Chase’s Daily, in Belfast. This family-run establishment has their roots firmly planted in their farm in Freedom, Maine. Produce and flowers are harvested there fresh daily and find their way to grateful patrons’ plates at Chase’s Daily. Seasonal foods determine daily menu offerings, and the bakery at Chase’s has some of the most amazing homemade goods around. Twice James Beard nominated, Chase’s Daily is a true farm to fork establishment serving up delicious and fresh vegetarian fare. Continue reading “Chase’s Daily” »
Pickled beets are one of those simple old-fashioned mainstays that are always a welcome addition to any meal, summer or winter. Here, they are dressed up with a drizzle of vinaigrette and shower of chopped fresh dill. Continue reading “A Dilly of a Pickled Beet Salad” »
There is something about Maine that defies seasonal explanation. Perhaps it is the strength of its people, its abundance of natural resources, or the unparalleled beauty of its timeless landscape. While the whisper of fall is in the air, we still feel a strong loyal tie to fading summer. While we are connected to finite seasons, the cycle we are in flows infinitely on. Nowhere is that more apparent than in the growing season of our local foods. Continue reading “New Issue of Maine Food & Lifestyle” »