Eating and drinking my way through Maine
Food and wine just gave another shoutout to Portland Maine. Among their favorites are the perennial Central Provisions, but also making the list were a few surprises like Salvage and David Levi’s Vinland. Congratulations to all. Seems like a good excuse to plan a fall trip.
For the full list please see Food and Wine magazine.
Looking forward to this week’s pick-up from the best little farm.
Frith Farm :
Beets
Broccoli
Carrots
Cucumbers
Garlic
Heirloom Tomatoes
Kale
Lettuce
Onions
String Beans
Summer Squash/Zucchini
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.
