Donna M. enjoying a serving of the pasta while Jim P. smiles and waits his turn.
Steve Hobbs enjoys the 1st poured growler
An auspicious celebration of Maine-made libation was held this past Saturday at Federal Jack’s in Kennebunkport. The day marked the passing of Bill LD 904 – An Act to Permit Brew Pubs to Sell Half-gallon Containers “ Growlers” of Malt Liquor. Firemen from the Kennebunk Fireman’s parade, along with the restaurant’s mug club members and weekending tourists watched as the first beer growler was poured and sold directly from the bar. Prior to this bill, local pubs had to have a retail space in order to sell growlers. This was not possible for all but the larger breweries like Shipyard’s Federal Jack’s in Kennebunkport. Read the rest of this entry »
Food of the Bel Canto
On the first day of September, I met with Angela LeBlanc of Kennebunk to discuss her recent endeavor in creating a cookbook. Angela, a long-time friend and fellow gourmet, had spearheaded the creation of Cucina del Bel Canto, the PORT opera book of culinary art, as a creative endeavor to support the company’s endowment. PORT Opera, the Seacoast’s opera company, is based in Portland. Since its inception in 1994, the company has staged some of the world’s most famous operas, and has been a setting in which rising talent has performed and thrived. Read the rest of this entry »
Sweet slice o' pie
Recently, while I was watching my daughter and her friend for a playdate, I began the conversation, “What’s your favorite food?” The girls both replied with common responses for 6-year-olds: mac–and-cheese, french fries, ice cream and pizza. Now it was on the latter of the best loved list that my daughter’s friend became quite vehement and excited. “My dad, “she exclaimed, “makes the best pizza in Maine.” She talked at length and in great detail about how her family was from New York and New Jersey, and that it was “important that I know that the best pizza is made there.” She also went on to describe the dough, how light and fluffy it became and how hot her kitchen was when he made the beloved pies.
If you like Jacques Offenbach and have the kind of mind that would connect why I would call this post about Home Canning, an ” Ode to Offenbach”, then read on. I thought that title would be slighlty more classy than, ” Doin’ the Can-Can!” The surge of interest in home food production and its subsequent outgrowth of interest in home canning has propelled me to link you to two imperative sources:
www.ugs.edu/ncfp/ – The National Center for Home Food Preservation.
www.rsu21.net – Adult Ed of the Kennebunks which is offering a Preserving the Harvest Class on 9/24/09.
Penny Gruen at work in her kitchen, canning her famous Bread and Butter Pickles.
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