We have gotten a little press lately.
In case you haven’t seen, there is a link here for a lovely story written by the talented Julia Moskin in The New York Times, about the happening food scene in Portland, Maine. As if that is not enough, there is another link here for a pretty serious shout-out from Bon Appetit’s Foodist, Andrew Knowlton, naming Portland, Maine America’s foodiest small town. We have always known that what’s going on here is special. The inspiration for our business came directly from what we knew of the chefs, farmers, fishermen(& women), gardeners and home cooks of this dynamic enclave. After we opened and began to meet these folks personally all of our impressions were fully borne out. Moving into our third Fall with the Out on a Limb Apple CSA, Goatstravaganza II, the 20 Mile Meal and the FoodFilms series we are continually inspired by what’s going on around us. This is a really cool place to be!
One of the unforeseen results of the New York Times piece has been the repeated calls we have been getting for reservations. We are included in the listing of “Where to eat in a city of abundance”, in the context of all those restaurants. So folks eager to eat at some of Portland’s finest have been calling our number to reserve a table. The desperation in some of their voices has led us to believe that our good friends also mentioned in the story have been booked solid. It is easy for us to steer them to some of the other fantastic restaurants in town that didn’t get mentioned (because there are so many good places it was inevitable some would get left out of this go-round with the press). Just another way in which the rising tide raises all boats. If you think what you read about is good, there is even more here to be sampled….
Fall books are starting to arrive on the shelves!
My Bread, The Revolutionary No-Work, No-Knead Method by Jim Lahey with Rick Flaste
Jim Lahey of Sullivan Street Bakery in New York, and the originator of the no-knead technique that took the New York Times by storm back in 2006, has written his own version of this fantastic technique into a book. Fall is almost here (by the calendar) and with it comes bread baking season. Some may say that it is always bread baking season, and they may be right. But for us cool weather brings on baking urges. Starting with his own history as a bread baker, progressing into a detailed description of how and why the no-knead technique works, and then rounding out with recipes, Lahey speaks to the reader with a genuine warmth. The book includes some of his famous pizza recipes as well as those for sandwiches, and even what to do with stale bread. Sure to be as well received as the New York Times article.
W.W. Norton & Company, 223 pgs, cloth, $29.95.
Love Soup, 160 All-New Vegetarian Recipes by Anna Thomas
Now that we’ve got you thinking about cold weather cooking, here is the perfect accompaniment to the delicious bread you are going to make. She of The Vegetarian Epicure, a 1973 classic, Anna Thomas is back after a long absence with a new soup book. Ranging from the basic stocks to the hearty bean soups, there are recipes here from the light soups of Summer to the hearty soups and stews of deepest darkest Winter. Nothing as comforting as a warm bowl of soup and a hunk of crusty bread….
W.W. Norton and Company, 28 pgs, softcover, $22.95.
Encyclopedia of Pasta by Oretta Zanini De Vita, translated by Maureen B. Fant with a foreword by Carol Field
Every possible pasta shape, 310 variations, from Abbotta Pezziende to Zumari. Each entry has cultural information from ingredients to how it is made, from alias’ to where it is found. If you are a pasta afficionado this is a book for you. Translated into English from the original Italian, this is the real deal, straight from the horse’s mouth…..
University of California Press, 375 pgs, cloth, $29.95.
Our beloved friend, Julia Child has returned to us. We are back in stock with both the cloth and the softcover. While the cloth edition does have that silly belly-band advertising the film, it is removable without any damage to the book or the dust jacket. We are proud that she made it to the New York Times bestseller list finally. If the movie inspired you, come on in and get the book. Boeuf Bourguignon!
Alfred A. Knopf, cloth $40, softcover $30.