October 3, 2010

Author Q&A: Someone's in the kitchen with Marjorie

Acclaimed chef Melissa Kelly lends a ham -- make that Pork Saltimbocca -- and more for the reissuing of Marjorie's Standish's classic 'Cooking Down East.'

By Meredith Goad mgoad@pressherald.com
Staff Writer

(Continued from page 2)

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Chef Melissa Kelly

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Marjorie Standish

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WHAT: Book launch for "Cooking Down East" and "Good Maine Food"

WHEN: 5 to 8 p.m. Oct. 20

WHERE: The Danforth, 163 Danforth St., Portland


INFO: www.downeast.com/danforth

But I am going to work on a cookbook. I have an idea, I just don't have the time right now. We do have a small farm. We have chickens and pigs and bees, compost. We're a very sustainable little operation. I know a lot of people are starting to pay more attention to eating that way and living that way and supporting people who grow things that way. My kitchen's a very full-circle kitchen. I make everything from scratch. So I definitely think there's a book in there somewhere. 

Q: So it's not necessarily a Primo cookbook but something based on that philosophy?

A: It would be the whole gamut of what we do, and why do we do it too. Because for me as a chef, there's a lot of value-added things you get when you appreciate your product like that, when you can take the first little sprout out of the garden, green garlic, and then you can use the garlic and then you can use the garlic scapes. Or when we extract our honey, I learn something every time. Sometimes there's a lot of pollen in it and sometimes it's really dark and caramelly and sometimes it's really light. It's where the bees were, and what they're bringing into the hive. And as a chef, I'll adapt to what the food tells me to do. 

Q: You know, I think Marjorie Standish probably would have loved to spend a day with you.

A: I think together we would have a lot of fun. She sounded like a really fun lady too. She was way ahead of her time. 

Staff Writer Meredith Goad can be contacted at 791-6332 or at:



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