{"id":11275,"date":"2015-12-31T12:51:38","date_gmt":"2015-12-31T17:51:38","guid":{"rendered":"http:\/\/www.portlandmonthly.com\/portmag\/?p=11275"},"modified":"2015-12-31T12:51:38","modified_gmt":"2015-12-31T17:51:38","slug":"an-epicureans-guide-to-planet-maine","status":"publish","type":"post","link":"https:\/\/www.portlandmonthly.com\/portmag\/an-epicureans-guide-to-planet-maine\/","title":{"rendered":"An Epicurean’s Guide to Planet Maine"},"content":{"rendered":"

Winterguide 2016 | view this story as a .pdf<\/a><\/p>\n

Piping hot and cleverer-than-ever, the 2016 food scene unfolds<\/strong><\/span><\/h3>\n

By Claire Z. Cramer<\/strong><\/span><\/p>\n

\"Epicurean-Calendar-WG16\"Remember when we used to think we couldn\u2019t possibly accommodate any more restaurants in this city? It\u2019s 2016 now, and rumors already abound that Lee Farrington<\/strong> is reopening Figa<\/strong> as LB Kitchen<\/strong> soon. Scales<\/strong> may (allegedly) finally open this winter on Commercial Street. The forces of Empire<\/strong> and OTTO<\/strong> are cooking up Hero<\/strong> (takeout sandwiches in Canal Plaza). Rhum Tiki Bar<\/strong> is materializing on Free Street. Woodford Food & Beverage<\/strong> is opening this month. And that\u2019s just to name a few.<\/span><\/p>\n

It sounds crazy since they feel like old friends now, but all of these restaurants just opened in 2015: Abilene<\/strong>, Crooners & Cocktails<\/strong>, Evo<\/strong>, Figgy\u2019s<\/strong>, Honey Paw<\/strong>, Isa<\/strong>, Ocho<\/strong>, Otherside Deli<\/strong>, Portland Patisserie<\/strong>, Roustabout<\/strong>, Tempo Dulu<\/strong>, Terlingua<\/strong>, Tiqa<\/strong>, Tomaso\u2019s<\/strong>, Veranda<\/strong> Noodle<\/strong> House<\/strong>, and Union<\/strong>. <\/span><\/p>\n

OK, 2016, let\u2019s see what you\u2019ve got.<\/span><\/p>\n

Rock Down To\u2026Washington Avenue<\/strong><\/span><\/p>\n

Suppose it\u2019s a cold, dreary midweek lunch hour. You\u2019re winter-weary and hungry. You need a trip to <\/span>Washington Avenue<\/strong><\/span>. <\/span><\/p>\n

\u201cWhat\u2019s good is the diversity,\u201d says <\/span>Bill Park<\/strong><\/span>, co-owner and chef at <\/span>3 Buoys<\/strong><\/span> on the corner of Washington and Cumberland avenues. His four-year-old seafood and sandwich shack\u2013renowned for its <\/span>lobster rolls<\/strong><\/span> and the breakfasts it serves seven days a week\u2013is festooned inside and out with nets, buoys, starfish, and a zesty array of hot sauce bottles (dozens). With the tenacity of seagulls, a couple is finishing up a burgers and fries feast at a corner table. \u201cAnd the neighborhood\u2019s a lot nicer than it used to be.\u201d <\/span><\/p>\n

Half a block away, <\/span>Tu Casa<\/strong><\/span> serves a hearty lunch of <\/span>Salvadoran food<\/strong><\/span>. \u201cSit wherever you like,\u201d says our smiling hostess, who follows us to a window table and adjust the blinds to admit plenty of daylight. We order a cheese-filled <\/span>pupusa<\/em><\/strong><\/span> and a platter of <\/span>chicken enchiladas<\/strong><\/span> to share, and then settle in with the other patrons to watch soccer beamed in from South America. Our selections arrive, with a dish of shredded cabbage in a bright, vinegary dressing and jugs of red and green sauce. As he sets down the green, the waiter utters one word: \u201cHot.\u201d<\/span><\/p>\n

The griddled pupusa<\/em>\u2013a cornmeal pocket\u2013is delicate, and the cheese filling is seductive. Excellent flour tortillas full of hand-shredded chicken and cheese make fine <\/span>enchiladas<\/strong><\/span>. We slosh on some of the green. No kidding<\/em> \u2018hot\u2019<\/em>\u2013this sauce could cure the common cold! We add more. This adventure for two is less than $12, including tax.<\/span><\/p>\n

Time for a trip to <\/span>Silly\u2019s<\/strong><\/span> to check out the layer cakes of the day. Here, too, a brisk lunch trade is underway. A couple of women are sharing a towering \u201c<\/span>Nacho, Nacho Man<\/strong><\/span>\u201d platter in the cozily cluttered bar; beer is being poured; Bob Dylan is singing. Cakes\u2013<\/span>chocolate<\/strong><\/span>, <\/span>pumpkin<\/strong><\/span>, <\/span>coconut<\/strong><\/span>\u2013sit on domed pedestals behind the bar. \u201cWe make every<\/em>thing here,\u201d says the bartender. He points to pint bottles of hot sauce. \u201cThat recipe is a secret\u2013<\/span>Colleen<\/strong><\/span> [<\/span>Kelly<\/strong><\/span>, the owner] makes it herself.\u201d<\/span><\/p>\n

This is a make-it-yourself neighborhood. Check out the slats of wood next door at Terlingua<\/strong><\/span> that owner Pliny<\/strong><\/span> Reynolds<\/strong><\/span> salvaged from his renovation of the space and turned into part of the interior design. \u201cPliny\u2019s an architect,\u201d explains bartender Joe Hardy. \u201cHe rescued this [poured-concrete] bar from the old El Rayo<\/strong><\/span>.\u201d He pulls a glass of beer for a patron wearing a Bissell Brothers cap who turns out to be Clayton Norris<\/strong><\/span>, owner of C.N. Shawarma<\/strong><\/span> food truck, who also moonlights across the street at Roustabout<\/strong><\/span>, the newest kid on the block.<\/p>\n

We cross the street and somehow resist visiting the tasting rooms at <\/span>Oxbow<\/strong><\/span> or <\/span>Maine Meadworks<\/strong><\/span>\u2013both of which are sandwiched between Coffee by Design\u2013and the chockablock <\/span>Repurposed<\/strong><\/span> antiques and whatnot shop.<\/span><\/p>\n

One door further, <\/span>Roustabout<\/strong><\/span>\u2013at once sleek and casual\u2013strikes us as\u00a0 <\/span>just the place to surrender to cocktail hour. Bartender Kristin Pearson shakes up a \u201c<\/span>Frisco<\/strong><\/span>\u201d with Old Overholt rye and a few dashes of magic bitters from the selection of\u00a0 <\/span>apothecary bottles lined up on the bar. <\/span><\/p>\n

Our last stop is <\/span>Red Sea<\/strong><\/span> Eritrean restaurant, where fragrant spices bewitch you at the door. Husband and wife <\/span>Yemane<\/strong><\/span> and <\/span>Akberet<\/strong><\/span> Tsegai<\/strong><\/span> are the host and chef co-owners. It turns out, the local Eritrean community is quite small. \u201cMaybe 20 or so,\u201d says Yemane. His clientele is, instead, \u201cAmericans!\u201d <\/span><\/p>\n

Happy New (Restaurants) Year<\/strong><\/span><\/p>\n

It looks as if Portland\u2018s crop of new restaurants in 2016 is going to be another blockbuster harvest. Count <\/span>Woodford Food & Beverage<\/strong><\/span> as first out of the gate in January at 660 Forest Avenue. Owners<\/span> Birch Shambaugh<\/strong><\/span> and wife <\/span>Fayth Preyer<\/strong><\/span>, above, on either side of executive chef <\/span>Courtney Loreg<\/strong><\/span>, have remodeled the Woodford\u2019s Corner landmark with the jaunty roof line\u00a0 <\/span>(where Valle\u2019s Steakhouse began in 1933) into a sleek new neighborhood hangout. Loreg is a Kansas native who\u2019s cooked at Fore Street, Bresca, and Aurora Provisions. \u201cI moved back for the Woodford FB job\u2026from three years at The Restaurant at Wente Vineyards in Livermore, California\u2026 I am definitely excited about getting to work with Maine seafood again.\u201d She promises \u201cshellfish with some interesting twists.\u201d <\/span><\/p>\n

Le Sandwich<\/strong><\/span><\/p>\n

Portland\u2019s a competitive sandwich town\u2013we know this. But have you tried the <\/span>Smokey<\/strong><\/span> biscuit at <\/span>Figgy\u2019s<\/strong><\/span>? How did chef\/owner <\/span>Natalie DiBenedetto<\/strong><\/span> (inset, right, at the window of her takeout palace on Walker Street) somehow make the combination of roasted eggplant rounds, smoked gouda, paper-thin slices of red onion, sprouts, and \u201cpaprika mayo\u201d on a hot biscuit into the most divine lunch? DiBenedetto flashes her Mona Lisa smile. \u201cA few of my favorite things,\u201d she says. <\/span><\/p>\n

And how about the <\/span>Otherside Deli\u2019s<\/strong><\/span> Banh Mi<\/strong><\/span> sandwich (inset, bottom right) on Veranda Street? House cured, meaty pork belly on a hot, crisp baguette schmeared with house-made chicken liver mouse and garnished with the requisite julienned fresh veggies, cilantro, and pickled jalapeno slivers ($9)? Just perfect. \u201cWe cure all our meats here,\u201d says chef\/owner <\/span>Peter Sueltenfuss<\/strong><\/span>, a fixture in notable Portland kitchens for the past eight years, including at <\/span>Fore Street<\/strong><\/span> and <\/span>Miyake<\/strong><\/span>, and most recently as executive chef at <\/span>Grace<\/strong><\/span>. \u201cAnd all our meat is from Maine farms. Whole-animal processing and charcuterie is what I\u2019d always been aiming for.\u201d Check out the house-cured corned beef, pastrami and bacon; smoked poultry; and a line of sausages, including the stunning <\/span>chicken florentine<\/strong><\/span>. <\/span><\/p>\n

Bravo!<\/span><\/p>\n

Portlanders first discovered <\/span>patatas bravas<\/em><\/strong><\/span>\u2013the tasty Spanish tapa made from chips or small wedges of potato\u2013fried, subtly seasoned, and drizzled with spicy aioli\u2013at <\/span>Local 188<\/strong><\/span>. An addictive version appears\u00a0 <\/span>on Tapas Mondays at <\/span>Lolita<\/strong><\/span>. Most recently, we struck gold at <\/span>Abilene<\/strong><\/span> in Woodford\u2019s Corner. Chef-owners <\/span>Anna Connolly <\/strong><\/span>and <\/span>Travis Colgan<\/strong><\/span> turn hand-cut wedges (with skins still on) into crisp-edged, tender transcendant papas bravas<\/em> draped in roasted red pepper aioli (above). <\/span><\/p>\n

Adieu, poutine!<\/em><\/span><\/p>\n

Dine Around Town Via Trolley<\/strong><\/span><\/p>\n

\u201cThese turned out to be so popular that we\u2019re already planning the 2016 schedule,\u201d says coordinator Nicki Bean, of the successful<\/span> progressive dinners<\/strong><\/span>\u2013via trolley\u2013the <\/span>Nonantum Resort <\/strong><\/span>runs at some of Kennebunkport\u2019s most popular restaurants. \u201cYou start and finish here at the Nonantum with a champagne toast. The first two stops are appetizers, then an entree stop. Dessert is back here. The $95 ticket covers one course and one drink and the gratuity at each stop.\u201d Stops may include <\/span>Salt + Honey<\/strong><\/span>, <\/span>Old Vines Wine Bar<\/strong><\/span>, <\/span>Craft Cocktails & Kitchen<\/strong><\/span>; <\/span>One Dock Prime<\/strong><\/span>, <\/span>Stripers<\/strong><\/span>, <\/span>Bandaloop<\/strong><\/span>, <\/span>Jillyanna\u2019s Wood-fired Kitchen<\/strong><\/span>, and <\/span>Ocean<\/strong><\/span> at the <\/span>Cape Arundel Inn<\/strong><\/span>. All this and you never have to give a thought to parking.\u201cOur progressive trolley dinners are always on Sunday nights, during the shoulder seasons and on right through Christmas Prelude.\u201d Check nonantumresort.com for the first dates in late spring.<\/span><\/p>\n

2016 Epicurean Calendar<\/strong><\/span><\/p>\n

January<\/strong><\/p>\n

21-23 <\/span>ICE BAR<\/strong><\/p>\n

The 11th annual bacchanal of ice cold fun at Portland Harbor Hotel<\/strong> has ice sculptures, an ice luge, fancy cocktails, tasty bites created by local restaurants, and outdoor fire pits to warm you up. portlandharborhotel.com<\/strong><\/span><\/p>\n

23<\/span> ROBERT BURNS LUncheon<\/strong><\/p>\n

The Brunswick Hotel &<\/strong> Tavern<\/strong> is the place for the St. Andrew\u2019s Society of Maine\u2019s annual\u00a0 <\/span>birthday bash for Scotland\u2019s bard. Buffet lunch, poetry, and haggis<\/strong> come with a piper concert. Tartan attire
\nencouraged.
\nmainehighlandgames.org<\/strong><\/span><\/p>\n

31 <\/span>NATIONAL PIE DAY <\/strong><\/span>Rockland hosts its 12th annual pie-crazy Sunday. The town\u2019s inns, restaurants, and provisioners serve up shepherd\u2019s pie, pizza pie, pot pie, pastys, seafood pie<\/strong>, glorious galettes, and wine-and-pie pairings. Tickets to the pie parade benefit the Outreach Food Pantry. 596-6611, historicinnsofrockland.com<\/strong><\/span><\/p>\n

31 <\/span>FLANAGAN\u2019S TABLE <\/strong><\/span>This year, the theme is Word Play: The Color Series. First up is Purple. Chefs Justin Walker <\/strong>of Earth <\/strong>in Kennebunkport and Thomas Pisha-Duffly <\/strong>of Honey Paw <\/strong>take a turn creating a dinner in this popular monthly dinner party series at Flanagan Farm in Buxton to benefit MOFGA.
\nflanaganstable.com<\/strong><\/span><\/p>\n

February<\/strong><\/p>\n

9 <\/span>Cajun Cooking Challenge<\/strong><\/p>\n

\u201cBayside American Cafe <\/strong>(formerly Bintliff\u2019s) is the reigning champ,\u201d says Dale Robin Goodman <\/strong>at USM\u2019s radio station WMPG. The station\u2019s 21st annual delicious Mardi Gras party and celebration hosts local restaurants competing for a people\u2019s-choice vote on their Cajun dishes. The bon temps rouler <\/em>with a lunch feast of gumbos, etouff\u00e9es, jambalayas<\/strong>, and live music at noon at USM\u2019s Woodbury Campus Center. wmpg.org<\/strong><\/span><\/p>\n

9 <\/span>MARDI GRAS<\/strong><\/p>\n

\u201cIt\u2019s Mardi Gras,\u201d she said, staring pensively out at the falling snow. \u201cI feel nothing.\u201d Oh, yeah? Portland\u2019s Po\u2019 Boys and Pickles<\/strong> on Forest Avenue has the New Orleans vibe all year, but on Fat Tuesdays, look for specials and music. Or head out of town to Ogunquit for a parade and partying; to Hallowell, the self-proclaimed \u201cLittle Easy\u201d;\u00a0 <\/span>or to Camden\u2019s Winterfest<\/strong>, which\u00a0 <\/span>calls its weeklong festival \u201cMaine\u2019s Mardi Gras.\u201d<\/span><\/p>\n

12-22 <\/span>SNOFEST <\/strong><\/p>\n

Moosehead Lake\u2019s week-long celebration in Greenville includes chili and chowder cook-offs with prizes Feb. 12, a chocolate festival with treats and games Feb. 14, and an auction. Chase away your winter blues. mooseheadlake.org<\/strong><\/span><\/p>\n

16-19 <\/span>FLAVORS
\nOF FREEPORT<\/strong><\/p>\n

Food and drink, including pairings and demonstrations, showcase the talents of local chefs at Freeport\u2019s inns and restaurants\u2013ice bar, ice luge, and a barbecue. Shop between bites. freeportusa.com<\/strong><\/span><\/p>\n

27 <\/span>FLANAGAN\u2019S TABLE <\/strong><\/span>Chef Amanda Hallowell <\/strong>of Nebo Lodge<\/strong> on North Haven and David Turin<\/strong> of David\u2019s <\/strong>cook up a \u201cRed\u201d themed dinner at Flanagan Farm in Buxton. flanaganstable.com<\/strong><\/span><\/p>\n

March<\/strong><\/p>\n

1-12 <\/span>MAINE RESTAURANT WEEK<\/strong><\/p>\n

Banish your winter blues for good when this annual happening returns for an extended \u201cweek.\u201d Chefs all over the state aim to dazzle you with clever fixed-price menus. There\u2019s an epic breakfast cook-off and a flashy cocktail party. In between, you design your own festival by dining out at any of the dozens of participating restaurants. Sleuth the evolving list and the particulars at mainerestaurantweek.com<\/strong><\/span><\/p>\n

20 <\/span>FREE ICE CREAM CONE day<\/strong><\/p>\n

\u201cIt\u2019s an annual tradition,\u201d says Lindsay Gifford, and a stampede. Gifford\u2019s ice cream flings open ice-cream season with a free cone from 6 to 8 p.m. at all five of their family-owned shops in Skowhegan, Farmington, Bangor, Waterville, and Auburn. \u201cEven if there\u2019s a snowstorm. Especially<\/em> if it\u2019s a snowstorm, because it still means it\u2019s officially spring.\u201d giffordsicecream.com<\/strong><\/span><\/p>\n

26 <\/span>CHILI CHOWDER CHALLENGE<\/strong><\/p>\n

Vote for your favorite chili and chowder from over a dozen Augusta restaurants at Augusta Armory. All proceeds benefit the Augusta Children\u2019s Center. chilichowederchallenge.com<\/strong><\/span><\/p>\n

27 <\/span>MAINE MAPLE SUNDAY<\/strong><\/p>\n

Another sure sign of spring comes on the fourth Sunday in March, when the state\u2019s maple farms open their sugar-house doors and demonstrate the art of turning sap into syrup, with tastings and treats. Find your friendly neighborhood sugar house at
\nmainemapleproducers.com<\/strong><\/span><\/p>\n

April<\/strong><\/p>\n

3 <\/span>Eat The Heat CHILI COOKOFF <\/strong><\/p>\n

Sunday River\u2019s 25th annual fundraiser weekend benefits Sunday River Community Fund. After the Firefighter\u2019s Race, restaurants face off with a Beat-the-Heat chili competition, serving up batches to hungry crowds, with judging and a People\u2019s Choice award. sundayriver.com<\/strong><\/span><\/p>\n

2-3 <\/span>PARROTHEAD <\/strong><\/span>Birds of a feather flock to Sunday River\u2019s food, music, and Margarita Mix-Off among local bartenders, plus a keylime-pie eating contest. This hugely popular Jimmy Buffett\/Key West-themed event is an annual tradition, with a Spam-carving competition and costumes. sundayriver.com<\/strong><\/span><\/p>\n

3 <\/span>CHOCOLATE LOVERS FLING<\/strong><\/p>\n

The highly competitive, meticulously judged by local celebrities, and divinely delicious fund-raiser for SARSSM featuring local chocolatiers moves to the Marriott at Sable Oaks in South Portland for its 30th year. Vote for your favorites in categories including chocolate cake, cheesecake, mousse, fudge, and truffles. chocolateloversfling.org<\/strong><\/span><\/p>\n

6 <\/span>PORTLAND SYMPHONY WINE DINNER & AUCTION <\/strong><\/span>Fine wine and beautiful music highlight the 15th edition of this glamorous annual extravaganza, headlined by a multi-course feast at Freeport\u2019s Harraseeket Inn. Star chefs Nathan Nadeau<\/strong> and Ken Thomas <\/strong>from Fore Street<\/strong>, Matt Ginn <\/strong>of Evo<\/strong>, Josh Berry <\/strong>of Union<\/strong>, Mike Wiley <\/strong>and Andrew Taylor <\/strong>from Honey Paw<\/strong>, and the Harraseeket\u2019s Troy Mains <\/strong>will preside. Maine artists donate art, event tickets, jewelry, getaways, and unusual items to live and silent auctions to benefit the symphony. 773-6128, portlandsymphony.org<\/strong><\/span><\/p>\n

16 <\/span>TOAST ON THE COAST <\/strong><\/span>Easter Seals of Maine\u2019s annual gala at Portland\u2019s waterfront Ocean Gateway is a wine tasting with food from Portland restaurants that features dancing and a silent auction\u2013including a chance for a 7-day trip to Napa wine country. toastonthecoast.com<\/strong><\/p>\n

28 <\/span>FLANAGAN\u2019S TABLE <\/strong><\/span>The theme is \u201cYellow\u201d when Krista Kern Desjarlais<\/strong> of Bresca and The Purple House<\/strong> teams with Josh Potocki<\/strong> of 158 Pickett Street at Flanagan Farm\u2019s popular dinner series. flanaganstable.com<\/strong><\/span><\/p>\n

June<\/span><\/strong><\/p>\n

6-11 <\/span>KENNEBUNKPORT FESTIVAL <\/strong><\/span>Food, wine,
\nand fine art come together in this event, with special meals prepared by restaurant chefs, and wine and art receptions around the village. 772-3373, kennebunkportfestival.com<\/strong><\/span><\/p>\n

12 <\/span>OLD PORT FESTIVAL <\/strong><\/span>Portland\u2019s sprawling, melodic, delicious all-day party offers multiple sound stages for jazz, country, folk, and rock music; all manner of children\u2019s activities; and many jewelry, crafts, clothing, and tchotchke vendors. Even better, there\u2019s a food-stand festival within the festival. Emphasis is on authentic ethnic food from empanadas, curries, dumplings, and noodles to the usual french-fried snacks. portlandmaine.com<\/strong><\/span><\/p>\n

17-19 <\/span>MIDSOMMER<\/em> CELEBRATION<\/strong><\/p>\n

Maine\u2019s Swedish immigrants established the northern Maine colony of New Sweden in 1870. The public is invited every year to join the annual midsummer celebration of Swedish food, music, and dance. maineswedishcolony.info<\/strong><\/p>\n

26 <\/span>FLANAGAN\u2019S TABLE <\/strong><\/span>The theme is \u201cGreen,\u201d and Rob Evans<\/strong> of Duckfat<\/strong> and Masa Miyake<\/strong> of Miyake<\/strong> are the guest chefs this time at Flanagan Farm\u2019s popular dinner series. flanaganstable.com<\/strong><\/span><\/p>\n

23-25 <\/span>GREEK FESTIVAL <\/strong><\/span>The annual party under the big tent on the corner of Park and Pleasant streets at Portland\u2019s Holy Trinity Greek Orthodox Church draws throngs for souvlaki, gyros, moussaka, spanakopita, Greek wine, strong Greek coffee\u2013and heavenly Greek pastries made by tireless Greek church ladies. Dance off the Dionysian feast to live Greek music. 774-0281, holytrinityportland.com<\/strong><\/span><\/p>\n

25 <\/span>MAINE WHOOPIE PIE FESTIVAL <\/strong><\/span>Bakers from far and wide bring these much-loved, cream-filled little pucks\u2013in ever fancier flavors from pumpkin to chocolate chip to rootbeer float to blueberry pancake\u2013to Dover Foxcroft to be sampled and judged. Maine Street is blocked off for a day of music, kids\u2019 stuff, rides, games, vendors, and, well, makin\u2019 whoopie. 564-8943, mainewhoopiepiefestival.com<\/strong><\/span><\/p>\n

July<\/span><\/strong><\/p>\n

8-10 <\/span>MOXIE FESTIVAL<\/strong><\/p>\n

Carbonated fun\u2013plus Moxie ice cream, a Moxie recipe contest, Friday night fireworks, Saturday\u2019s Moxie parade, a 5K race, music, entertainment\u2013it\u2019s a weekend-long celebration of the soda they call \u201cMaine in a bottle\u201d in Lisbon Falls. moxiefestival.com<\/span><\/p>\n

8-10 <\/span>GREEK HERITAGE FESTIVAL<\/strong><\/p>\n

A 3-day homage to Greek culture, traditional food, and folk arts includes live music and dancing in Saco takes place on the grounds of St. Demetrios Greek Orthodox church. The Byzantine architecture of church and stunning iconography inside are well worth touring. 284-5651<\/span><\/p>\n

9-17 <\/span>MAINE POTATO
\nBLOSSOM FESTIVAL <\/strong><\/span>The 69th annual homage to Maine\u2019s famous tuber takes place in Fort Fairfield when the potato blossoms are in bloom. Races, farmer competitions, mashed potato wrestling, potatoes cooked up many ways, a lobster and clam bake, contests, pageants, and the crowning of a Potato Blossom Queen.
\nfortfairfield.org<\/strong><\/span><\/p>\n

11-16 <\/span>CENTRAL MAINE EGG FESTIVAL <\/strong><\/span>Pittsfield\u2019s annual egg-stravaganza celebrates chickens and eggs in a big way. The brown egg industry sponsors a parade, street dance, window-painting contest, kids\u2019 events, early-bird breakfast, chicken barbecue, egg-lympics, fireworks, and contests for best quiche, cheesecake, and pie. pittsfield.org<\/strong><\/p>\n

15-17 <\/span>YARMOUTH CLAM FESTIVAL<\/strong><\/p>\n

Every year, for the past half-century, when the third Friday in July rolls around, it\u2019s time to fete the beloved bivalves for three whole days\u2013clams are fried, steamed, chopped into chowders and clam cakes, plus there\u2019s a shucking contest, live music, crafts, and a road race. The food stalls are run by volunteers, and your clam-roll lunch supports an array of nonprofit organizations. 846-3984, clamfestival.com<\/strong><\/span><\/p>\n

15-17 <\/span>MAINE CELTIC CELEBRATION<\/strong><\/p>\n

Come celebrate 10 years! On the waterfront in Belfast, enjoy music, food, Highland Games, a Kilted Canter race, and a unique cheese-rolling championship involving entire wheels of the State of Maine Cheese Company\u2019s cheeses. mainecelticcelebration.com<\/strong><\/span><\/p>\n

20-23 <\/span>CULINARY SCHOONER CRUISE<\/strong><\/p>\n

Take a cooking vacation at sea aboard the J&E Riggin<\/em> with schooner chef and author Annie Mahle, cooking with vegetables from her own garden and seafood fresh from Penobscot Bay. The cruise repeats August 22-25. 800-869-0604, mainewindjammer.com<\/strong><\/span><\/p>\n

24 <\/span>OPEN FARM DAY<\/strong><\/p>\n

Farms all over the state open their gates to the public for tours on this summer Sunday. Animals for petting, fresh farm produce to sample and shop for\u2013this is an annual chance to experience where Maine food comes from, right at the source. getrealmaine.com<\/strong>; maine.gov<\/strong><\/span><\/p>\n

31 <\/span>FLANAGAN\u2019S TABLE <\/strong><\/p>\n

The theme is \u201cPink,\u201d and the chefs are Wilson Rothschild<\/strong> of Terlingua <\/strong>and Anders Talberg <\/strong>of Roustabout <\/strong>at Flanagan Farm\u2019s dinner series in Buxton. flanaganstable.com<\/strong><\/span><\/p>\n

August<\/span><\/strong><\/p>\n

3-7 <\/span>MAINE LOBSTER FESTIVAL<\/strong><\/p>\n

Every year, 20,000 pounds of Maine\u2019s superstar crustaceans are devoured at Rockland\u2019s annual bash. This year, \u201cdedicated volunteers to the community\u201d are honored. There\u2019s a big parade, a seafood cooking contest for amateur chefs, kids\u2019 events, a road race, arts and crafts, and the coronation of the festival Sea Goddess. The harbor setting on Penobscot Bay is hard to beat. 596-0376, mainelobsterfestival.com<\/strong><\/span><\/p>\n

7 <\/span>FLANAGAN\u2019S TABLE <\/strong><\/span>The theme is \u201cBlack,\u201d and they\u2019re calling it the \u201cSous Chef Dinner\u201d this month at Flanagan Farm\u2019s popular dinner series in Buxton. flanaganstable.com<\/strong><\/span><\/p>\n

5-7 <\/span>PLOYE FESTIVAL AND MUSKIE DERBY <\/strong><\/span>Ployes are the traditional buckwheat pancakes of the exiled Acadian French who settled northern Maine, and muskies are the local game fish. They intersect in a food\/cultural\/fishing event every summer in Fort Kent. 834-5354, fortkentchamber.com<\/strong><\/span><\/p>\n

12-15 <\/span>ACADIAN FESTIVAL<\/strong><\/p>\n

The founding Acadian families who first settled the St. John Valley hold a family reunion every summer for one of the families. The public is invited to the concurrent festival of events that celebrate traditional food, crafts, music, cultural displays, a parade, and \u201cParty du<\/em> Main Street.\u201d acadianfestival.com<\/strong><\/span><\/p>\n

20 <\/span>HIGHLAND GAMES<\/strong><\/p>\n

The Topsham Fairgrounds is the place for the annual celebration of Scots culture. See Highland dancers, pipe bands, sporting events, dog trials, and a chance to feast on Maine-made haggis. Wear plaid and come hungry. mainehighlandgames.org<\/strong><\/p>\n

27 <\/span>WELLS CHILIFEST <\/strong><\/span>International Chili Society-sanctioned, juried competitions in the red, verde, and salsa categories for serious competitors. At the same event, you\u2019ll find the Chilifest\u2019s own People\u2019s Choice amateur contest. Anyone can enter, and there are no rules about ingredients. A people\u2019s-choice vote determines the winner. Cash prizes, lots of spice. 646-2451, wellschilifest.com<\/strong><\/span><\/p>\n

September<\/span><\/strong><\/p>\n

9-11 <\/span>Mount DESERT ISLAND GARLIC FESTIVAL <\/strong><\/span>The Smuggler\u2019s Den Campground turns into something of a garlic Woodstock. Area restaurants serve gourmet garlic creations, including garlic bread, garlic burritos, garlic brownies, and garlic cotton candy. Festival co-founder and party-guy Frank Pendola <\/strong>sells his \u201cartisinal barbecue.\u201d Many farms participate in the farmers\u2019 market; arts and crafts vendors set up their wares; and musicians and brewers add to the fun. nostrano.com<\/strong><\/span><\/p>\n

17 <\/span>HARVEST FEST & CHOWDER COOK-OFF <\/strong><\/span>This autumn celebration of the start of fall foliage season includes two cookoffs\u2013chowder and apple pie\u2013along with vendors, farmers, crafts, and music. For 18 years, this annual attraction has been a big draw for the Bethel village common on the third Saturday in September. 824-2282 bethelmaine.com<\/strong><\/span><\/p>\n

23-25 <\/span>COMMON GROUND COUNTRY FAIR <\/strong><\/span>It\u2019s the Earth Mother of Maine\u2019s agricultural fairs, sponsored by the Maine Organic Farmers and Gardeners Association. Organic food vendors, cooking demonstrations, folk arts, and talks by chefs, farmers, and fishermen about growing, preserving, storing, and preparing local organic produce, livestock, and seafood.\u00a0 <\/span>568-4142, mofga.org<\/strong><\/span><\/p>\n

October<\/span><\/strong><\/p>\n

6 <\/span>SIGNATURE CHEF AUCTION <\/strong><\/p>\n

The annual elegant event for the March of Dimes \u201ctakes place upstairs at DiMillo\u2019s<\/strong> on Portland\u2019s Long Wharf,\u201d says event coordinator Rebecca Spear. \u201cIt\u2019s a great sampling from local chefs. We expect Elsmere BBQ<\/strong>, the Frog & Turtle<\/strong>, and DiMillo\u2019s chef Melissa Bouchard<\/strong> and plenty of others.\u201d Wine and dine and then bid on silent and live auction goods. \u201cThe chef\u2019s tasting dinners as auction items are really popular.\u201d 289-2080, marchofdimes.com\/maine<\/strong><\/span><\/p>\n

1-10 <\/span>DAMARISCOTTA PUMPKINFEST & REGATTA <\/strong><\/span>This is the ultimate pumpkin celebration\u2013there\u2019s a pumpkin boat regatta, a pumpkin derby, pumpkin hurl and catapult, kids\u2019 events, pumpkin pie eating contest, pumpkin pancake breakfast, pumpkin carving, a pumpkin parade. The professional growers\u2019 competition has $10,000 in prize money. damariscottapumpkinfest.com<\/strong><\/span><\/p>\n

2 <\/span>FLANAGAN\u2019S TABLE <\/strong><\/span>It\u2019s October, so the theme is \u201cOrange.\u201d Chef power-couple Ilma Lopez<\/strong> and Damian Sansonetti<\/strong> of Piccolo<\/strong> and Blue Rooster join Andrew Taylor and Michael Wiley<\/strong> of Hugo\u2019s <\/strong>in Buxton at Flanagan Farm\u2019s popular dinner series. flanaganstable.com<\/strong><\/span><\/p>\n

1 <\/span>CHOWDAH CHALLENGE <\/strong><\/span>Freeport\u2019s Fall Festival weekend is all about art and music and food, including this competition in which area restaurant chefs compete for bragging rights to the best seafood chowders. Taste all the entries and vote for your favorites as you benefit Freeport Community Services. At L.L. Bean\u2019s Discovery Park in Freeport. 865-3985, freeportusa.com<\/strong><\/span><\/p>\n

9 <\/span>OPEN CREAMERY DAY <\/strong><\/span>Cheese makers around the state invite you to tour and taste their wares. Maine has more than 70 licensed cheese makers (second only to New York state)\u2013and many have won awards. Here\u2019s your chance to check out the cheese scene. See mainecheeseguild.org<\/strong> for the list of participating creameries.<\/span><\/p>\n

15 <\/span>YORK HARVESTFEST<\/strong><\/p>\n

Two days of traditional fall harvest food, activities, crafts, pony rides, and live music at York Beach. maineoktoberfest.org<\/strong><\/span><\/p>\n

16 <\/span>GREAT MAINE APPLE DAY<\/strong><\/p>\n

Explore the history and variety of Maine apples through apple cooking, cider-making, art, tree care workshops, and tastings of some of Maine\u2019s rare and heirloom apples at the Common Ground Educational Center in Unity. Farms around the state invite you to pick your own. 568-4142, mofga.org<\/strong><\/span><\/p>\n

19-23 <\/span>HARVEST ON THE HARBOR<\/strong><\/p>\n

Thousands flock to Portland to experience Maine cuisine at this busy, delicious and well-run extravaganza. Spectacular celebrity-chef feast events, tastings of Maine grown and produced food and drink, and a \u201cbig eat\u201d opportunity to sample offerings from dozens of local eateries and beverage purveyors in one large venue. Most events are held on the waterfront. Plan ahead because quite a few events sell out. harvestontheharbor.com<\/strong><\/span><\/p>\n

November<\/span><\/strong><\/p>\n

SAUERKRAUT from Morse\u2019s<\/strong><\/p>\n

Every autumn, the late, great cabbage king Virgil Morse would run a classified ad in the Lincoln County News<\/em>: \u201cKraut\u2019s ready.\u201d Nowadays, the fresh sauerkraut at Morse\u2019s in Waldoboro is produced almost year-round, but owners David Swetnam and Jacque Sawyer still run the little November ad\u2013they\u2019re happy to perpetuate the perception that autumn is kraut season, as it was when Virgil first started fermenting his fall cabbage crop into legend in 1918. The kraut can be found in many Hannafords and neighborhood groceries; it\u2019s on the menu at Moody\u2019s and at Fore Street. And Morse\u2019s on Route 220 is a lot more than a kraut shop\u2013it\u2019s a destination, with a European market, an extensive deli, and a German deli\/restaurant. To this day, Morse\u2019s sauerkraut is only sold fresh, never canned or bottled. 832-5569, morsessauerkraut.com<\/strong><\/span><\/p>\n

19 <\/span>LE BEAUJOLAIS NOUVEAU
\nEST ARRIV\u00c9 <\/em><\/strong><\/span>An annual event that begins with a pressing of the gamay grape in a few designated French villages every autumn turns into\u00a0 <\/span>a Beaujolais nouveau<\/em> event at a zillion restaurants around the world on the third Thursday in November. Celebrate in Portland at the Little Tap House<\/strong>, MJ\u2019s Wine Bar<\/strong>, and Portland Patisserie<\/strong>. <\/span><\/p>\n

December<\/span><\/strong><\/p>\n

3 <\/span>FLANAGAN\u2019S TABLE <\/strong><\/p>\n

The theme is \u201cWhite.\u201d Chef Larry Matthews <\/strong>of Back Bay Grill <\/strong>collaborates with chef Jason Williams from the Well at the year\u2019s final feast at Flanagan Farm\u2019s popular dinner series in Buxton. flanaganstable.com<\/strong><\/span><\/p>\n

3 <\/span>EARMUFF DAY <\/strong><\/span>Better known as Chester Greenwood Day, this ice blast is in Farmington, hometown of the native son who invented earmuffs there in 1873 at the age of 15 when his ears got cold while ice skating. He\u2019s celebrated every December on the first Saturday, with a parade and day of festivities that include gingerbread house and chili competitions and an earmuff fashion show. franklincountymaine.org<\/strong><\/span><\/p>\n

2-4 & 9-11 <\/span>CHRISTMAS PRELUDE<\/strong><\/p>\n

Kennebunkport\u2019s wonder-filled holiday celebration lasts two weekends in December, with candlelight caroling, holiday shopping with refreshments, special restaurant meals, Christmas decorations, hot chocolate, crafts, a tree lighting and the arrival of Santa via lobster boat. christmasprelude.com<\/strong>\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Winterguide 2016
\nPiping hot and cleverer-than-ever, the 2016 food scene unfolds<\/p>\n","protected":false},"author":1,"featured_media":11277,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[8],"tags":[101],"class_list":["post-11275","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","tag-winterguide2016"],"_links":{"self":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/11275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/comments?post=11275"}],"version-history":[{"count":2,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/11275\/revisions"}],"predecessor-version":[{"id":11279,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/11275\/revisions\/11279"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media\/11277"}],"wp:attachment":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media?parent=11275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/categories?post=11275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/tags?post=11275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}