Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 100n a u t i c a l l a m p s a n d s h a d e s n a u t i c a l l a m p s a n d s h a d e s Choose Your Harbor We offer quality hand-crafted replacement lampshades made from the NOAA nautical chart of your choice, mounted on a durable Styrene backing, constructed to your specific size, and finished with a nautical rope-like trim. Please visit our website: seaventurelampandshade.com 438 Route One, Yarmouth 207-846-0444 www.thevillageframer.com The Village Framer Quality Custom Picture Framing Conservation ❧ Design ❧ Preservation 438 Route One, Yarmouth 207-846-0444 www.thevillageframer.com The Village Framer Quality Custom Picture Framing Conservation ❧ Design ❧ Preservation 438 Route One, Yarmouth 207-846-0444 www.thevillageframer.com The Village Framer Quality Custom Picture Framing Conservation ❧ Design ❧ Preservation 28 p o r t l a n d monthly magazine L’esprit de L’escalier pears upon a plate. atching Chef’s Table, Niki Nakayama of n/naka restau- rant mentions that it takes three months for a tomato to grow. She be- lieves we need to take the time to appreciate the tomato’s effort to be here. To demon- strate this, Nakayama practices the “Kaise- ki” dining experience, which she describes as “the traditional Japanese culinary prac- tice that emphasizes the balance and sea- sonality of a dish”–not unlike the terroir of a French wine in which the elements of the environment, climate, and land can be tast- ed in the grapes. With this printemps–this new time– comes the opportunity to see our own bounties as gifts from time and place. Gifts given to us to savor and appreciate. We can choose to be the ones who pause to recog- nize the tomatoes in the earth, growing and ripening over time for a deeply rewarding burst of taste later. n RheaCôtéRobbinsistheauthorof ‘downthePlains,’and editorofHeliotrope-FrenchHeritageWomenCreate. the ancient art of Kaiseki dining, or “ ”, meaning a special occasion, is Japan’s an- swer to haute cuisine. But even by michelin star standards, Kaiseki is an elaborate art. typically composed of 11 courses, the Ka- seiki dining experience is described by CNN as “meticulously prepared, exquisitely served, and usually very expensive.” ac- cording to Wikipedia, Kaiseki has its roots in imperial and samurai traditions, developing over time into a formal dining rite that puts emphasis on omotenashi, roughly trans- lated as “selfless hospitality.” these days, the Kaiseki chef has artistic license to push the boundaries of tradition, producing miniature masterpieces garnished with flowers and seafood. But the central vision remains: “an art form that balances the taste, texture, ap- pearance, and colors of food. to this end, only fresh seasonal ingredients are used and are prepared in ways that aim to enhance their flavor.” the 11 traditional Kaiseki courses include: Sakizuke, Hassun, Mukōzuke, Takiawase, Futamono, Yakimono, Su-zakana, Hiyashi-bachi, Naka-choko, Shiizakana, Gohan, Kō no mono, Tome-wan, and Mizumono. Kaiseki: A Feast for the Senses