Two Dinners at The Dames

What does the chef eat for dinner? Here are two frequent favorites at Casa Dame.

Bread and Broth

One of our most endearing of suppers came out of necessity in our early days of juggling both of our culinary school schedules, full-time jobs, and not a lot of cash. Bread and broth is still served at least once a week.

Take two soup bowls and cut up some old bread and place in bowls. In a saucepan, sauté two cloves of minced garlic in good olive oil. When it has browned, add 1 quart chicken or veggie stock and bring to a simmer. Then add whatever is on hand: a diced tomato, red pepper, shredded leftover chicken, duck, crispy pancetta, a handful of chopped parsley or whatever herbs are on hand. Pour broth over bread, and add a little freshly grated Parmesan or crumbled goat cheese, sprinkle with sea salt, and enjoy! A satisfying Dinner for Two for under $3.00!

Beanie Weenie Casserole

I have not met a chef who does not have an affinity for charcuterie. In its simplest form, it's the marriage of the forgotten art of good meat loaf and the lowly hot dog.

Chef Bryan Dame has a few weaknesses: good pate, foie gras, sea urchin roe, Dolphin chocolate bars and his love of hot dogs - in any form be it hot, cold, alone, or on a bun, but his most favorite of all is Beanie Weenie. This crazy casserole that I make frequently for him and his friends is a kid-at-heart favorite. This mess of yellow cheese, baked beans, hot dogs, and egg noodles is surprisingly good and is truly comfort food.

Although I do not boost this to be my most thoughtful creation, it is quick, easy, and friendly.

In a large bowl, mix 1 package of hot dogs sliced in rounds, 1 large can of B&M baked beans, ½ pound cooked egg noodles, 2 cups shredded cheddar cheese (bright yellow or orange for effect), 3 large squirts of ketchup, and 2 squirts of mild mustard. Pack into a baking dish. Take a small bag of  BBQ potato chips, crush, and sprinkle over top to form a crust. Cover casserole with foil and bake at 350 degrees for 1 hour. Remove foil and briefly brown chips. Then serve piping hot with a nice, chilled rose or a couple of cans of Pabts' Blue Ribbon. A fulled bodied Rose is to Hot Dogs what Sauternes is to seared Foie Gras.

Enjoy !

Chef Bryan Dame & Natasha Dame of The Edge restaurant in Lincolnville.

What Does the Chef Eat at Home?

I love this question because it the one I am asked the most, as the host at The Edge and the wife of Chef Bryan Dame. The simple quick answer is “whatever I feed him.” Honestly, after 12 hours in front of a stove, most chefs do not have the ambition to cook dinner.

Food is our life and is not taken lightly at Casa Dame. We talk about, read about, watch TV about, we buy from producers we know and trust, chef hunts, we grow vegetables, tour farms, pet live stock that will be dinner in a few months, and get up crazy early to go to the fish exchange. We buy oddities on the Internet, forage for wild foods, always seek out the best markets when visiting cities and there is always a fresh loaf of homemade bread on our kitchen counter.

Yes, we do enjoy and I make beautiful romantic meals like the perfect roast chicken with buttery mashed potatoes; poached halibut over braised leeks; filet crusted with gorgonzola, shallots and parsley in a red wine reduction; homemade sushi; hand rolled pasta, and, yes, all of the classic sauces do grace our dinner table, but we reserve those meals for nights off and special occasions.

In our kitchen is a battery of equipment that would make Escoffier proud. Our pantry houses seven types of vinegar, six kinds of flour, and an astounding amount of condiments, but the truffle oil is right at home in the fridge with Hidden Valley Ranch Dressing.

The rules of dinner are simple: easy preparation, made from scratch—fresh, local when available—nutritious, and the most of every dollar. I’ve been known to spend a king’s ransom on a pound of fair trade coffee but otherwise I am an incredibly savvy and thrifty shopper.

So what does that translate to on the plate? Many seasonal soups and stews, lots of fresh vegetables, pounds of salad, a cheese plate with fruit and bread, grilled foods, tofu eight ways, omelets with a variety of filling, falafel, loaded baked potatoes, tacos, banana pancakes, grilled cheese plain or dressed up, and plenty of whole grains and beans.

The most important rule to dinner is that it should be leisurely and shared.  Simple, tasty and together.

Chef Bryan Dame & Natasha Dame of The Edge restaurant in Lincolnville.