Thursday, December 12, 2013
John Golden has written about food, dining and lifestyle subjects for Downeast magazine, the Boston Globe, Cottages and Gardens magazine, Gourmet magazine, Cuisine magazine, the New York Times and the New York Post.
In his highly opinionated blog, John reports on his experiences dining out all over Maine and his visits with food personalities, farmers and farmers’ markets throughout the state.
If you can actually find your way to the front door of the Dockside Grill--the new iteration of the former Falmouth Sea Grill at the Handy Boatyard on Casco Bay--you’ll be in for a nice surprise. The food has a lot of promise.
Coming off the elevator you enter a very serious hallway that leads to the restaurant
With cooler weather upon us appetites change accordingly. For me it’s time to take out the roaster and fill it with a great piece of beef, pork or lamb.
Roasts are so easy to prepare, and depending on the size they cook fairly quickly if you choose the high-heat method.
One of my favorite roasts is a leg of lamb, especially local pastured lamb, which is readily available at farmers’ markets. The lamb that I used for this recipe, however, was from Foggy Meadows Farm on North Haven Island. I had it in my freezer since late summer.
A significant chef’s shuffle occurred this week--namely, that Frederick Eliot--Portland’s Frenchman chef--who dazzled diners from his kitchen at Spread has been whisked away to preside at Petite Jacqueline where he will commandeer the stove in true Gallic fashion.
Eliot's forthcoming post at Petite Jacqueline
For such a small city as Portland, the explosive growth of new, novel and noteworthy restaurants that have opened in the last 12 months is astounding. That they all seem to be prospering is another miracle in this high-stakes world of dining commerce.
I’ve been to all of these establishments and have written about them here. All of which has made me think, which do I now consider the very best—new or established--that have made Portland into such a Mecca of fine dining.
Last week I invited a friend to dinner and served roast chicken— a dish that’s such a coveted essential--or culprit, if you will?—of the comfort-food craze.
With it I was creamed corn (made from scratch, of course), glazed carrots and oven roasted cauliflower with tomatoes—a cornucopia of fall farmer’s-market fare.
My friend started eating the chicken (white meat and dark), put her fork down, looked at me very seriously and said, “This is the best chicken I’ve ever had.”
I was truly taken aback. I didn’t do anything different to it. Why such a