Eating and drinking my way through Maine
As I have written before Masa Miyake is Portland, Maine’s master of sea food and pork fat. It’s no surprise that it can be difficult to acquire a dinner reservation at his flagship Miyake Fore St. restaurant during the summer months.
The insider secret is that midweek you can usually walk in at lunch without a reservation. Whenever you go, you will be served a meal to be remembered.
Pork belly, tuna tartare, and chirashi pictured below.
Enjoying last weeks CSA pick-up from Frith Farm, while anticipating tomorrow’s:
Beets
Cabbage
Carrots
Celery
Fresh Garlic
Green Onions
Kale
Lettuce
Summer Squash/Zucchini
Swiss Chard
A few photos from Cultivating Community’s children’s garden. They are a great organization that teaches children and new Americans to farm in Maine’s rocky soil. These photos were taken at Turkey Hill Farm in Cape Elizabeth, just prior to a dinner to raise awareness of the cause. The dinner was generously prepared by The East Ender.
Yahoo’s travel writer just posted an article on how to dine like a local in Portland,Maine. Highlights for Alex Van Buren were: Tandem Coffee,Duckfat,Eventide Oyster Co, and Central Provisions for best “fancy”meal, and Bite into Maine for best lobster roll.
Photo taken at Great Diamond Island.