This blog was contributed by our friend, Jenn Bravo (@JennifahBravo).
To set the stargazing scene…
Crunch. Crunch. Crunch.
The brittle surface crust of the snow gives way beneath my feet, sending each footfall several inches deeper than I expect. My headlamp beam bathes a spot about five feet ahead of me in blueish-hued LED light—the rest of the world is a dark void. Read More
Our favorite experiences during the Maine summers usually involve friends, Allagash White on draft, and golden hour. Now that we have two kids, we’ve found it a bit harder to make it out to those roof-top happy hours. But that doesn’t mean we can’t kick back with our friends and kids to enjoy the summer evenings together. Cue the outdoor movie night, a regular summer Sunday tradition that literally everyone looks forward to. Read More
Sounds too good to be true, right? Luckily, it’s not. We’ll lay out the basic guidelines along with some options for you to enjoy. Read More
When it comes to making a burger, those three elements are pretty much all you have to work with. That’s what makes this list of some of our favorite burgers even more impressive. And with so many great restaurants and chefs around Portland, narrowing it down wasn’t easy. Certain chefs have opted for the tried-and-true. Others have grabbed the burger idea and run sideways. Whatever type of burger you prefer, something on this list will hit your particular spot.
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Why pair beer with oysters? Well, our friend Mike Wiley, the James Beard Award-winning Co-Head Chef of Eventide Oyster Co., has a great answer to that question. Read More
However hard the process of shucking appears, the right technique and some hands-on experience will have you opening fresh oysters in no time. The steps below, and visual aids, will help you get your first oysters open. Read More
We could go on about our love of lobster rolls for pages and pages, but really, we know that you just want to get to the list. To briefly disclaim: this list is not complete. There are nearly countless amazing lobster rolls across Maine. These are just some of our favorites—in no particular order or rank. We’d also encourage you to try pairing one or all of these with your Allagash beer of choice this summer (we prefer White with our lobster). We suspect you’ll be the opposite of disappointed.
Here’s what you’ll need for a meal that serves two (hungry people):
You can find the recipe below.
They came back with one better: a trifle that uses our Interlude in the sabayon—a light custard made from sugar, egg yolks and, traditionally, wine—and Allagash Black in their ginger cake. The short version: it blew our minds.
The recipe for this incredible dish is below.
It’s obligatory to show the finished product first.
DOUGH:
The first step to making a pie is creating the dough. This is much easier than you may initially think, and while you can certainly use store-bought dough, it just tastes, and feels, better knowing you made it yourself.
When we learned we would have an opportunity to visit Chef Pierre Gignac of Ocean at the Cape Arundel Inn and Resort for a personal cooking class, and an opportunity to try a recipe he crafted with our Saison, we jumped at the chance and were inspired to repeat the recipe at home!
