Wednesday, April 16, 2014
By Avery Yale Kamila email@example.com
(Continued from page 1)
The Well at Jordan s Farm in Cape Elizabeth is a mobile food cart serving gourmet meals prepared with produce from the farm.
Photos by Avery Yale Kamila/Staff Writer
Chef Jason Williams makes ciabatta bread inside the tiny food cart's full-service kitchen.
THE WELL AT JORDAN'S FARM
WHERE: 21 Wells Road, Cape Elizabeth
HOURS: 5 to 8 p.m. Tuesday to Sunday
CALL: 831-9350 for the day's menu
WHAT ELSE: The restaurant only accepts cash. Water and iced tea are available, and diners are welcome to bring their own beverages.
Williams said he's already served a number of local chefs, including Larry Matthews of Back Bay Grill, Steve Corry of Five Fifty-Five, Erik Desjarlais of Evangeline and Krista Kern Desjarlais of Bresca.
It's this type of exposure that convinced the Jordan family to partner with Williams.
"This is an opportunity to create visibility for our farm and demonstrate how you can cook in season and source your products from the state of Maine," said Penny Jordan, who is a Cape Elizabeth town councilor and a third-generation member of the family farm.
Jordan hopes customers of the farm stand can learn from Williams how to prepare things such as kale and Swiss chard, and Williams confirmed that he's been serving up cooking tips along with his meals.
Picnic tables with brightly colored umbrellas offer alfresco seating, but to-go meals have been popular too. On average, Williams is serving about 30 meals per night.
"I've got the best view to prep with," Williams said, as he diced potatoes overlooking the pick-your-own flower garden that borders the picnic table area.
The Well will close for the winter sometime after Thanksgiving, but Williams intends to keep it open as long as the weather is warm enough to prevent his water line from freezing. He plans to travel this winter and return to Maine to reopen the cart in April.
When he was constructing the trailer, Williams explored powering it with solar panels. However, he didn't know how much power the eatery would use, and therefore didn't know what size system he would need.
"I'm metering it this year so I can get a setup next year," he said.
He's also toying with the idea of offering lunches next season. Since the cart is mobile, he's heard a number of suggestions about where he could take it and says he may apply to be a vendor at a future Common Ground Country Fair.
"It is capable of doing weddings in the middle of a field," Williams said. "I'm not opposed to anything, but this is pretty much the dream spot."
Staff Writer Avery Yale Kamila can be contacted at 791-6297 or at: firstname.lastname@example.org
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One recent menu included chicken with cranberry beans, tomato and basil pesto ($18); fluke with roasted new potatoes, stewed leeks and broccoli ($18); veal sausage with caramelized onions, roasted poblano, corn and potato cakes ($17); and chickpeas, roasted squash, cauliflower and cauliflower puree ($17). The children's menu, priced at $7, included choices of pasta, grilled chicken and fish.