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.
Founded and run by one of the top chefs ever to cook in Portland, Maine, Weft & Warp puts out the most well crafted cooking accessories you will ever see.
Aprons, totes, knife rolls. Don’t waste your money on new commercial appliances unless you plan on getting your accessories here. Without these fine goods your new kitchen will remain incomplete.
Photos courtesy of Weft & Warp Maine
