Posts Tagged ‘cooking’

Bon appetit!

August 15th, 2012
The next generation learning to love Julia
The next generation learning to love Julia

Many years ago, long before Julie and Julia hit the scene, from my own tiny apartment in New York, I began working my way, methodically, through Julia Child’s classic Mastering the Art of French Cooking. On my days off from the bakery, I tried my hand at her pastries, French confections full of yolks and yeast that were the antithesis of the cupcakes and banana pudding that put Magnolia on the map. Heading down Bleecker Street after work, I would stop by Ottomanelli’s, where the ancient butchers behind the counter gave me advice on cooking whatever cuts of meat Julia had prescribed: boned lamb shoulder; beef, rolled in a net of string, for roasting; the occasional steak. Next to each recipe I’d mastered, I penciled a tiny x. For my birthday, my dad sent me a set of dvds of The French Chef, and I watched, taking notes, as she cooked potatoes and lobster. “You must have the courage of your conviction,” she commanded. A card tacked to my fridge showed a cartoon of Julia with a flaming turkey and a fire extinguisher above the caption “What Would Julia Do?”

Ten years later, I’m still a Julia junkie, and I’ve passed it along to the next generation. If I let them, my daughters would live on a steady diet of bouillabaisse (page 52), spinach quiche (page 153), soufflé aux blancs d’oeufs (page 622), and greens with vinaigrette (page 94). The other day, at her initiative, Charlotte and I spent an afternoon together making the custard, wine-steeped berries, and pie crust for a cherry tart flambée (page 643). She beamed a loose-toothed smile as I brought it to the table after dinner, blue flames dancing over the filling.

I turn to Julia Child frequently because on a homestead like ours, her recipes are not only delicious, they’re particularly helpful. Classic French cooking is seasonal; the ingredients for ratatouille (page 503) and potiron tout rond (pumpkin soup served in a pumpkin, page 361, Volume II), for example, are all ripe in the garden at the same time. Classic French cooking is also resourceful. As our freezer fills for winter, I now consult Julia for advice not only on roasts and steaks, but on lamb’s kidneys, chicken livers, and beef tongue. On what would have been her 100th birthday, I am grateful to Julia Child for sharing her immense talent, curiosity and good humor. As she would say, “Bon appetit!”

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Portland, Maine Chef’s Table Cookbook Has Arrived!

August 6th, 2012
Comments Off on Portland, Maine Chef’s Table Cookbook Has Arrived!


Our new book, Portland, Maine Chef’s Table: Extraordinary Recipes From Casco Bay, written by Margaret and photographed by Karl, has finally arrived (a little earlier than expected)! We’ve heard that the book has already been spotted in at least one bookstore around town (Longfellow Books), is available to order on (ships August 9), and it’s available for sale (signed!) from our very own Ten Apple Farm site.

The book looks beautiful, and we are really really pleased with how it turned out. It’s a great representation of the wonderful food and restaurants that Portland has to offer. The cookbook gathers Portland’s best chefs and restaurants under one roof, featuring recipes for the home cook from 48 of the city’s most celebrated restaurants and showcasing full-color photos of mouth-watering dishes, award-winning chefs, and lots of local flavor.

We’ve begun to plan some events around the launch of the book, and there are a couple of dates that we can announce already that you can mark on your calendars. On Wednesday, September 5, at the Portland Museum of Art, we’ll be having a grand book launch party, complete with book signing, tastes of some of the recipes from the book, appearances by chefs, and some surprises as well, I’m sure. On August 30 we’ll be doing a book signing at Cultivating Community’s Twilight Dinner where Chefs Brad Messier & Erin Lynch of Rosemont Market & Bakery will be serving up a delicious feast. Tickets for the dinner are available at Cultivating Community website. Stayed tuned for more events, including some special restaurant book signings and dinners to be announced soon!

Featured restaurants in the book include: Artemesia Cafe • Aurora Provisions • Back Bay Grill • Bar Lola • Bayside Bowl • Bintliff’s American Cafe Blue Spoon • Boda • Bresca • Brian Boru • Caiola’s • Cinque Terre • David’s Restaurant • Duckfat • East Ender • El Rayo Taqueria • Emilitsa • The Farmer’s Table • Figa • Five Fifty-Five • Gorgeous Gelato • Grace • Green Elephant Vegetarian Bistro • Havana South • Hot Suppa! • Hugo’s • Local 188 • Local Sprouts Cafe • Maple’s Organic • Nosh Kitchen Bar • Old Port Sea Grill • OTTO Pizza • Paciarino • Pepperclub/Good Egg Cafe • Petite Jacqueline • Ribollita • Rosemont Bakery • Safari • The Salt Exchange • Schulte & Herr • Silly’s Restaurant • Sonny’s • Taco Escobar • The Rooms • Vignola • Vinland • Zapoteca Restaurante y Tequileria

For more information about the book, and to order a signed copy directly from us, click here

We had the opportunity to show the book early on to some members of Portland’s food community and here’s what they had to say:

“An amazing piece of work. It is marvelous to have all of Portland’s great eating brought together in one easy reference––and such a splendid celebration of all the good food in Portland kitchens, from contemporary ethnic to Down East comfort. Anyone who doubts Portland’s culinary preeminence has just to take a quick look at these brilliant offerings. And the photographs bring out all the vibrant life and color of this grand old lady, our much-loved Portland.” ––Nancy Harmon Jenkins, Maine food writer and author of The New Mediterranean Cookbook and Cucina del Sole: The Cuisines of Southern Italy

“It makes perfect sense that two people who have devoted their recent lives to good farming and good food in Maine would be just the right folks to create a great book about dining in Portland.” ––Don Lindgren & Samantha Hoyt Lindgren, Rabelais, Fine Books on Food & Drink

“Written in the words of an expert, Portland, Maine Chef’s Table is a beautiful acknowledgement of the city’s past while celebrating the excitement in Portland’s foodscape today. Hathaway has taken us through the cook’s entrance to the inner sanctum of Portland’s most innovative restaurants. Welcomed as part of the family, the chefs have shared their secret recipes––a glowing example of the spirit of collegiality that infuses Portland’s exciting food scene. The recipes are delectable and easy to follow, with mouthwatering photos that tempt you to find the closest farmer’s market––you’ll just want to start cooking! This book is an extraordinary culinary who’s who in Maine. Simply start at page one and take a delicious tour. You’ll come away with an education in Maine’s traditions and triumphs. Portland, Maine’s Chef’s Table will take you on an epicurean adventure you can experience one delightful plate at a time.” ––Cynthia Finnemore Simonds, author of Delicious Maine Desserts: 96 Recipes, from Easy to Elaborate and Superb Maine Soups: Innovative Recipes from Simple to Sumptuous.

“Though by now it is common knowledge that Portland is home to a progressive, ever-growing food community, it is refreshing to see such an impressive array of restaurants represented in this book. Equally exciting is the diversity of the cuisine prepared by these chefs, with the scope of the recipes lending themselves to any given night and any manner of craving. With that being said, who wants to come over for some of Emilitsa’s Moussaka?” ––Joe Ricchio, Food Editor, Maine Magazine & Host of Food Coma TV

“Hathaway and Schatz lead a delectable tour of America’s foodiest small city. A feast for eyes and mouth alike.” ––Colin Woodard, author of The Lobster Coast: Rebels, Rusticators & the Struggle for a Forgotten Frontier and American Nations: A History of the Eleven Rival Regional Cultures of North America

“Portland Chef’s Table shows the depth and diversity of Portland’s restaurant community. I enjoyed reading the back stories behind some of my favorite restaurants and any home cook will delight in recreating dishes from venues across the city. Flipping through the pages of beautiful photography makes me hungry for more.” ––Anestes Fotiades, Editor of Portland Food Map,

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