Summer Magic of Maine

 The magic of summer is in full swing here in the State of Maine. Everything that we love about this wonderful place is running on high octane. The days are long, are gardens are bursting with color, hiking trails are showing wear, sails of boats on distant waters dance on the surface of the bays, sunsets are fabulous, art galleries are filled to brim with great work and farmers markets are already peddling their bounty from the farms. It’s so special. It’s a Maine Thing!

We’ve been out and about reveling in all the energy and splendor from art shows along the coast to solitary bike rides on the carriage roads of Acadia to eating plump, juicy strawberries. Sunday, June 29 we attended the opening of the show Betwixt & Between: Color, Line and Texture at the Courthouse Gallery in Ellsworth. The opening was a real splash, contrasted against the foggy, chilly afternoon along with the Croquet Masters Tournament happenings at Woodlawn Museum Estate, also in town. The Courthouse Gallery is a real Maine treasure. The beauty of the neo-classic Greek Revival building in its stately grandeur on the Ellsworth hillside is a great addition to the greater Hancock County community. And what’s inside! Wow! A terrific show that should not be missed. Curated by Bruce Brown, curator emeritus of the Center for Maine Contemporary Art in Rockport, this extensive show includes work by significant Maine artists, for many of whom this is their Ellsworth debut. The impressive theme of the show is that artists make special use of two primarily essential tools that include color, line or texture. The shows ranges from painting, sculpture or works created on paper. Many of the artists represented in the show are well-known amongst the ranks of Maine artists like Alan Magee, Eric Hopkins, Lois Dodd, Stephen Pace and Jim Kinnealey to name a few. One of my favorites is a series of pastels by Arthur Thompson. If you are in the area don’t miss the lineup at this significant show. Until July 30, 2008. wwwcourthousegallery.com.

 One of the best things about living in Maine is the spirit of egalitarianism. It is reflected everywhere and true Mainers, whether one is born here or a transplant, understands this important sociological aspect to living here. Many of us here in Maine are able to swing between a summer cocktail party at the home of a notable summer person to sitting on the stern of a lobster boat at the Lobster Boat Races. Recently, this quintessentially Maine phenomena was again the order of the day when we attended the opening reception soiree at the newly constructed McDonalds in Ellsworth. Yes, that McDonalds, like Ronald, Micky D’s, etc. After 40 years the old building was succumbed by the wrecking ball back in the spring of this year. Ninety days later, by the last week of June, a new, state of the art McDonalds facility was going full blast. We attended the opening reception, along with a few hundred local people, where we were served delicious tapas created by a local caterer and hobnobbed with people from around town. We took a tour of the impressive food facility where we were introduced to all sorts of amazing gadgets that make the place tick as efficiently as a Swiss clock. As to be expected the food and the preparation methods are corporate. Afterall, they serve billions of somethings. However, the people behind the scenes are hard-working Downeast Maine individuals who have learned all the tricks to the new, fancy equipment that this franchise has been bestowed. The restaurant is decorated in a corporate version of a hipsters café, with neat lighting (fluorescents used on many of the fixtures), edgy seating and a general Starbucks, hipness feel. The outside of the building exudes a retro feel reminiscent of another era. Even the yellow arch has a modern spin on the theme. Classy. The drive thru has two drive thru lanes that can actually scan your plate number so orders are lined up with cars. Pretty nifty, even though there is a Big Brother aspect to it. Not the James Beard experience that we wrote about in a recent blog post, however the new McDonalds in Ellsworth is part of a national trend within the corporation to make the buildings inside & out more architecturally interesting, the menus more healthy and the general feel of the atmosphere more approachable. Kudos to McDonalds for changing with the times. Now if we could only get them to hire the food guru, Michael Pollan . Then, maybe then, they could perhaps receive the coveted James Beard Classic Award like the Bagaduce Café, Brooksville, Maine recently received.
July 4 was a day on the water for us and some friends. In the early afternoon we were off to Hancock in Frenchman Bay to get on board our trusty motor boat. Buzzed around Sorrento Harbor, checked out the new fleet of 3 recently purchased Vanguard 420 sailboats for the summer sailing program and then we headed over to the lee side of Bean Island where the water was as still as glass. We dropped anchor, took in the view and relaxed. Nary a cloud in the sky, we put our feet up on the gunnels and enjoyed the splendid Maine day. The cheap, portable seats that we recently purchased at Reny’s, “a Maine shopping adventure”,  were just the ticket for relaxation bliss. We took a picnic out to the boat in our trusty insulated cooler from Sailorbags, which can be purchased through our online store, www.itsamainething.com. After a few hours in the sun, the bag and all the goodies we brought were still cold inside. The salmon leftovers from the night before and freshly made caprese salad, along with fresh peas from the garden were the perfect alfresco lunch. The salmon was as moist and flavorful as the fillets that came off the grill the night before. Simply a dreamy July 4 afternoon on the water.

 Umami Moment: The taste of deliciousness. Before signing off, our delicious salmon recipe has to be shared with you, dear reader. It’s easy to prepare and so tasty. Don’t let the summer go by without trying this recipe. Share it. It’s selfish to keep something this good to yourself. Also, don’t forget to grab some splendid strawberries. Just eat them straight from the farm, right out of the box!

 Grilled Salmon Fillets

A short lesson on salmon: Unless you are in Alaska during the salmon harvest that goes on from late May until late July, the only fresh salmon to buy at the market is Atlantic Salmon from the Canadian Maritimes. No Chilean. Skip the Scottish and forget about Norwegian. Harvested from the Bay of Fundy in the Gulf of Maine, these prized fish are shipped directly to markets in the US within days of being ocean harvested. Atlantic Salmon from the Maritimes is not only the freshest salmon, but the healthiest. Unlike the Chilean salmon these fish are free of sea lice and disease. High in Omega 3’s, it’s one of the best fishes for you.

3# Fillet or 1 # center cut loin of Atlantic Salmon

Salmon Rub, preferably Paul Prudhommes, although other rubs work as well

Grainy Mustard

Maple Syrup

Orange Juice

Aluminum Foil

 Place the fish on a piece of foil that is longer and wider that the fish. Sprinkle and press the rub firmly into the flesh. Cover the fillet with foil, loosely folding sides and ends together to form a seal. Let set for up to 60 minutes. Heat up grill to medium heat. 

In a small bowl blend mustard, orange juice and maple syrup. No need for measuring. Just enough to make a liquid blend to pour or brush on salmon.

When grill is hot place fillets wrapped in foil on grates. Cook for 10-15 minutes for a large fillet, 5 minutes for loin cut. Slice tidy opening on top of foil. Slowly pour liquid mixture onto fish. Baste every minute or so. Let cook another 5 minutes or until fish is cooked in appearance and glaze sauce is boiling hot. If you need to use a temp probe, flesh should not exceed 150 degrees.

Remove from foil. Place on hot platter. Enjoy fresh grilled salmon.

Maine is alive with artisanal, specialty food purveyors who create an impressive array of interesting and delicious foods. They are the farmers, bakers, microbrewers, vitners, fisherman, cheesemakers, meat and fish smokers and foragers who work tirelessly in Maine to create delicious, handcrafted foods. Then there are those creative and dedicated souls, the chefs, who create the memorable restaurant meals where many of us have an opportunity to enjoy these wonderful foods. It is the commitment and respect that these chefs foster that has helped the artisanal food movement in Maine grow and gain respect from chowhounds all over. At the recent annual James Beard Foundation Awards the camaraderie, unity and spirit of Maine produced, artisanally, handcrafted foods was given their day where a number of “Maine’s best” in the food world were recognized for their talent, passion and understanding of the foods that they create.

June 8 in New York was the location for the annual James Beard Foundation Awards Ceremony dinner held at Lincoln Center. Known as the Oscars of the cooking world, Maine was well-represented with a repertoire of several dishes prepared by some of the state’s outstanding chefs using artisanally foods made by specialty food purveyors here in Maine. [Read more →]

One of my favorite summer activities officially began yesterday when my 22’ motorboat took the annual splash into Frenchman Bay. Yes, the fuel is sky high, but the pleasure and escape that I get out of the experience is worth every cent.

With the boat moored close to shore and an easy row to get to the dingy, I am looking forward to a summer of boating fun to share with my family and friends. And you, dear reader, get to be part of the experience when you read my regular posts! The osprey nest that rests on top of the crane at the nearby boatyard always offers lots of entertainment which you’ll hear about on occasion. Whether our escapades are by heading out to the islands for exploring, simply going to Bar Harbor for an ice cream or early evening anchors with friends to share in beautiful sunsets, being on the water sums up the Maine experience.

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Recipe Round-up: Sriracha Chicken Wings

Our friend, Kirk, turned us on to this rockin’ recipe. It circulated around during Superbowl Season, but we have used it during Grilling Season, although you might want to fry these in lieu of grilling. (Don’t we just love the change of seasons!) These are great for summer parties and soirees. Compliment it with our delicious 3 Bean Salad recipe and you are good to go! Have fun!

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Twenty years ago when we lived in Ellsworth the sound twice a day of the freight train that clicked and clacked along the tracks was a predictable event that stirred emotions for all of those who lived there. Some people loathed the intrusive sound of the whistle and clatter. The fumes from the diesel engine that lingered in the air for a period of time were bothersome to others. The pesky railroad crossings were another nuisance. However, others romanticized the sounds and vibrations as each train passed through the small, Maine city as the train was headed to other destinations east or west of town. We fell into that category so when the last train passed through the city in 1985 we were sad as a piece of rail and social history was coming to an end in Downeast Maine.

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Chevrolet has at last looked beyond the Michigan shores for inspiration with the newly designed Malibu.

It’s new tailored look with its fluid design flow is a sharp contrast to the monotonous, standardized design of the all-American Malibu design of the past 15 years. The new generation of this American icon resounds the same central car building design inspirations and mechanical changes that Chevy brought with the introduction of the stellar and hip Cadillac CTS  4 years ago. Great design, awesome mechanics and head-turning looks makes the Malibu a true contender against the lineup. It’s a battle-line perfect match to the top of the line Toyota Camry, Honda Accord, Ford Five Hundred and Chrysler 300.

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Be Green With Kleen Kanteen

Here at It’s a Maine Thing (at the Maine Grind in Ellsworth) we have recently come across a great water bottle that goes by the trade name of Klean Kanteen .

Originally we were attracted to these bottles for their stainless steel, streamline design with a sport lip and simply saw them as the perfect alternative to the ever-popular bottled water that we all reach for in beverage units when we are out and about. Our logic is that one could reduce their carbon footprint by using perfectly good tap water or other beverages from home when filling their Klean Kanteen by not creating additional waste and energy use as one does when purchasing bottled water. However, recent health concerns raised about Nalgene water bottles have given additional reasons to purchase Klean Kanteens. Recent scientific findings by the Canadian government have brought concern over BPA, or bisphenol-a, which is widely used in the manufacture of polycarbonate plastics such as the popular Nalgene water bottles. The chemical BPA been found by the Canadian government in their initial studies to cause a possible risk to one’s health. We certainly don’t want to sound like alarmists, but it is best to err on the better side of caution and consider the facts by making the Klean Kanteen your next water bottle.

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Maine granite rocks! The interesting patterns and colors that hold a share of Maine’s geologic and social history in each piece is another one of the unique wonders of Maine’s timeless mystique. Whether or not your relationship with granite is when hiking on Maine’s mountains where you experience the courseness of its’ texture underfoot, or having a Maine granite countertop in your kitchen or you recognize the indigenous rock on many of the monuments in Washington DC, granite is the bedrock of what Mainers are about. Living in Maine and being surrounded by this earthy material keeps us in touch with the natural world around us, the illustrious history of granite and the affect that purchasing it can have on our energy footprint today. The story of granite and it’s implications on the current environmental mess we are in is a captivating tale.

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Maine Island Trail Association

Stewardship and Conservation on the Maine Coast

Maine has an abundance of amazing organizations that set examples for all us in regards to being stewards for the land, the sea and helping others. These groups quietly go about doing their business accomplishing what seem to be insurmountable goals, all for the public good. One of these such groups is the Maine Island Trail Association. Celebrating its 20^th anniversary this year, the MITA has developed the most extensive water trail system in North America, which extends from Casco Bay to Machias Bay, into the Canadian Maritimes.

The trail is entirely made up of a series of over 150 islands and coastal properties along the Maine coast that provide public access for recreational use. Over the years since the MITA was formed, agreements have painstakingly been put in place with private landowners, towns and the state and federal government by the Maine Island Trail Association. The organization has established a system for use based on honor and respect of these coastal gems by adopting the philosophy, Leave No Trace, Outdoor Ethics. Divided into six geographic regions along the coast, the sites along the trail are accessed primarily by water by small boats and kayaks. Some of the sites on the trail are owned by the state or federal government making them available to anyone who chooses to use them, however the privately owned sites are accessible only to MITA members. Originally established as a chain of sites along the Maine coast that would be used primarily by small boat enthusiasts and sea kayakers, increasingly, the trail has become popular with cruising sailors exploring the charm, mystery and unspoiled beauty of the Coast of Maine. While traditional cruising guides are an important resource for cruising sailors, membership to the Maine Island Trail Association provides a handbook which is a valuable asset for gunholing sailors hellbent on exploring the coastline while experiencing our Maine island treasures by staying clear of popular, busy harbors.

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Finnan Haddie

Be a Local Hero…Support Locally Made Foods!

There is a re-energized food movement afoot in Maine that is setting new standards for independently produced, quality edible offerings made available here in the state. Referred to as artisanal producers, many of these independent food entrepreneurs have been inspired by the Slow Foods movement that was originally organized in Europe in 1989 to counteract the disappearance of local food traditions. The fundamental philosophy of these small food producers is achieved by paying critical attention to detail to both ingredients of origin and production standards where they apply old-world methods in the manufacturing process, all without the use of preservatives nor additives Maine has a long-standing tradition with established entrepreneurs where they produce interesting, artisanal foods that range from award-winning wines to handcrafted cheese to popular lines of condiments and preserves.

Seafood also plays a role in this movement, but it is not always so evident because of the perishability issue as well as the dwindling fish stocks and politics within the seafood industry. However, we have discovered a fabulous artisanal seafood that is produced on the Maine coast that will blow your socks off. It is one of our all-time favorite artisanal foods from the sea, Finnan Haddie, aka smoked haddock.Many harbors and coastal towns have bragging rights to enterprising souls who are engaged in the seafood business. Road-side signs posted along the coast exult freshly picked crabmeat, smoked salmon, fresh scallops and of course, the quintessential lobster pound and co-op.

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