| |
|
|
June 8th, 2009
Flagstaff. The gateway to the Grand canyon is one of the most charming little cities in Arizona, filled with travelers from all over the world and beautiful art galleries from every imaginable place. About an hour from the North face of the canyon, I think we can predict where we’ll find the blue lobster next, but in flagstaff the blue lobster was found by Kade, Laura, and Brittany three Flagstaff locals who truly reflect the hospitality of this little oasis. A very special thanks to everyone at the Du boau tasting. The Blue Lobster is heading north so keep your eyes open and your glasses ready.
-Matt Wellman
June 3rd, 2009
French food gets a bad rap. It’s often viewed as pretentious, fussy, and rich. Yet it can, in fact, be simple and rustic — especially when its preparation is a process that is never rushed and its main ingredients are fresh and in season. Lawrence Klang, executive chef at Natalie’s at the Camden Harbor Inn, led the last cooking class and dinner of the spring season at Cellardoor Vineyard and showed us not only how to cook a simple, leisurely French meal but how to highlight in-season ingredients.Sixteen guests gathered around the baker’s table to watch Klang prepare a French menu of Tuna Bagna Cauda, Carmelized Onion and Anchovy Pizza, Gazpacho Nicoise, Lamb Duo with Couscous, and Star Anise Ice Cream with Madelines. From start to relaxing finish, no one was disappointed.The star of the menu was the Gazpacho Nicoise. Most of us have had gazpacho and see it as a perfect way to use tomatoes and the always-prolific zucchini from summer gardens. A blender, fresh ingredients, some herbs and garlic and — voila — we can put a fresh soup on the table in minutes. Klang’s recipe, however, savors the slow route to a classic summer dish and the result was truly exceptional.Klang’s recipe required steaming fresh tomatoes for several hours. The steaming process heightened the flavor and only the juice is extracted and reduced to form the broth. Instead of a mélange of pureed vegetables many might assume in a gazpacho, Klang used bite-size fresh asparagus, olives, and peas. The result was a rich, intensely flavored soup that literally stopped all discussion as the soup was savored.Tuna was another favorite of the class thanks to the freshness of the fish, seared to perfection, combined with the Caesar dressing-like Bagna Cauda. Klang recalled how the warm dressing is used on sandwiches in France and how it enhances the flavors of the fresh bread. It was hard to dismiss the fondness on his face as he recalled how he fell in love with the simplicity of Bagna Cauda while working in France.We all have similar food memories, of course. They are linked to people and places and some of those memories were revealed during the cooking class. I studied in England before it became the land of famous and trendy restaurants. After three months I went to Paris for a weekend and my first meal was a simple cheese omelet, fresh bread, and coffee. It’s a meal I remember with intensity and fondness for its simplicity to this day.Cooking class participants are usually divided into two camps — those who want to know the number of ingredients and measurements with exactitude and those who think about how the recipe can be adapted to personal taste. During the last class of the season, the ice cream recipe became a clear delineator of the two camps. Some looked to see how a simple custard of milk sugar and egg can be modified with fresh fruit, flavorings and even herbs or spices to personalize recipes.As with the close of each of the dinner classes hosted by Cellardoor, the guests climbed to the loft to share in the meal they helped create. Conversation was lively, the food was excellent, the hint of summer was in the air, and there was enough laughter to raise the barn beams.
When the guests said goodbye I added the evening to my small list of perfect food experiences. -Lee Heffner
June 1st, 2009
The beautiful New Mexico desert spreads out forever, surely an intimidating sight for any native New Englander like the Blue Lobster Blue. Yellow and gold flowers emerging from green and white cacti dot the landscape. Out of a seemingly endless desert expanse the Sandia Crest triumphantly shoots its way over the horizon, and it just so happens that here is where we easily find our blue lobster. Its cobalt blue form boldly standing out amidst the amber surroundings. A heartfelt thanks to the kind people at Lazy Lizard Lounge who enthusiastically celebrated the Blue Lobster’s arrival. And my eternal gratitude goes out to Chris Foster who gave me a safe haven on this expedition and assisted me with my every need. The spirit of togetherness and hospitality created by the presence of Blue Lobster Blue has surely preceded me. Deeper we go into the desert so have your glasses ready.
-Matt Wellman
May 24th, 2009
Oklahoma - America’s heartland is where our beloved Blue Lobster Blue made its latest appearance. Amidst sprawling prairies and endless skies a feeling of calm peaceful serenity exists, which made the presence of a tornado touching down just along the outskirts of Oklahoma City in grassy green fields all the more surreal. As the winds receded, three locals, Brandy, Chris, and Sarah unfazed by the evening’s events enjoyed a sweet yet tart taste of the Maine coast. I would like to give a special thanks to these Oklahomans for helping track the elusive blue lobster through their beautiful state. The Blue Lobster is headed west so keep your eyes open!
-Matt Wellman
May 13th, 2009
Contrary to popular belief Elvis can be seen throughout the great state of Tennessee however there are only two places that the legendary king of Rock and Roll was spotted with our equally elusive blue lobster blue: The Great Smoky Mountai ns and Memphis, where Blue Lobster Blue’s appearance received a jovial reception at the Full Moon Club. In addition, two local Memphis residents Tom & Isabel found there encounter with the Blue Lobster to be “refreshing tart”. So keep your eyes open because just like the king himself you never know when you’ll see… The Mysterious Blue Lobster Blue
-Matt Wellman
May 11th, 2009
The Mysterious Blue Lobster Blue has been spotted in several places across our nation’s capital: at the National Mall, The Lincoln Memorial, and the steps of the capital building, but its most notable appearance has been at the home of Paul and Laura Profeta where the spirit of love and hospitality without a doubt summoned its arrival. Surely the generosity and good nature of this couple can never be matched. As for the city of Washington D.C., it couldn’t be a more beautiful and welcoming place and we can easily see why our beloved Blue Lobster Blue has traveled here. A heartfelt Thank You to all our readers and Cellardoor fans, check our website and send us your own Blue Lobster Blue stories. In the mean time we will keep you updated on the continuing saga and travels of… The Mysterious Blue Lobster Blue
-Matt Wellman
May 3rd, 2009
As much as we aspire to give our guests a memorable highlight, today was a perfect reminder that sometimes nothing spectacular needs to happen to make a day special, just a blend of little treasures. Mother Nature blessed us with a beautiful Spring day. I had a few quiet moments in the barn I adore. Guests who had visited us before were here shortly after we opened this morning to help us begin our season. My fabulous friend, Lani, painstakingly stocked the barn refrigerator with delicious savory and sweet delights which tempted guests to partake while sitting on the porch - just as we had envisioned. Denise happily sampled wines and Janice received compliments for the gifts in the shop. All said, it all felt just right. And as I finished the day buying a new car, it felt really good to say “I will need Maine registration for this”. To most that wouldn’t seem significant, but for me, it was. With all the changes in my life over the past several years, I knew I had come to a point where things are just the way they should be. Bettina
April 27th, 2009
Many factors help make a meal special, yet place is the one most often overlooked. You may be scratching your head about that comment — what does a sense of place have to do with food?Plenty.
We don’t eat with one sense, after all. All of our senses — and many of our memories — are in play when we cook and eat. Smells and colors evoke memories of our mother’s and grandmother’s kitchens. Whipped egg yolks beaten to creamy yellow can bring to mind the Easter dress your sister wore when you were ten. The earthy smell of mushrooms can stir up memories of walks in the woods with your grandfather. The sizzle of a sauté pan can suggest a breakfast where everyone lingered at the table for hours. Atmosphere becomes an integral, inseparable part of the five senses and memory often proves time and place to be as important as taste, smell, and touch when we share a meal.
On April 26, Cellardoor Vineyard and The Edge, two of the most scenic locations in the Midcoast, joined forces to offer a special cooking class and dinner. Edge chef Bryan Dame and manager Natasha Dame led the class in the barn kitchen of the vineyard.
Our first lesson was lemon curd. Bryan and Natasha began the course preparation by mentioning the laying hens the couple raise for the restaurant’s many egg-based recipes. Eight farm-fresh eggs were cracked into a bowl and whisked over hot water. The egg mixture was bright — almost orange — and Bryan explained the freshness of the eggs leads to a brighter color. After a few minutes of whisking the eggs were transformed to the yellow of French butter. Next we prepared rosemary shortbread and a scant half-teaspoon of rosemary added a hint of intrigue and surprise to a tasty standard. The scent of rosemary led to talks about the oceanfront gardens at The Edge, which is perched above commanding, rocky shoreline in Lincolnville.
The guests in the class were divided between those who had visited The Edge and those who wanted to go. Those of us lucky enough to have spent a summer evening on the patio, or a fall Sunday night sampling gourmet pizzas, regaled the others with our experiences. Soon, the atmosphere of The Edge was as present and persistent as the walls and warmth of the two-hundred-year-old barn we were sitting in for the class overlooking the vineyard.
Bryan’s menu took advantage of spring asparagus and mushrooms; butter was in abundance. Seared sirloin with braised veal cheeks and a freshly made steak sauce was the main dish. The sauce was a flavorful accompaniment — robust enough to stand on its own, but subtle enough to be an accent rather than the top note.
The class left the kitchen and gathered in the barn loft around an old hand-hewn farm table. We waited to be spoiled by numerous plates of food we learned how to prepare throughout the class. Of the fourteen people at the table each person knew at least one or two others when they sat down. Although there were some unfamiliar faces, we soon found ourselves sharing stories of places to visit, like the new exhibit at the Center for Maine Contemporary Art, and stories of travels, books, and expectations for upcoming art events like Pop the Cork and the Maine in America Celebration.
Before we knew it, desert was in front of us. The dish we first made as a class hours before helped end a delightful afternoon. The shortbread had been transformed into the base of an elegant confection. Dollops of lemon curd and a crown of meringue topped the crisp, slightly savory shortbread. Every plate was a visual treat and the desert was both beautiful and heartfelt. Bryan swirled the hobo symbol of welcome, the logo for Cellardoor, in bright raspberry sauce on each plate. It was a thoughtful, creative gesture and melded the elegance of The Edge with the hominess of the vineyard and reminded us, yet again, atmosphere is a vital ingredient to memorable meals.
-Lee Hefner
Recipes for the dishes are posted on the “featured Recipe” page of this website along with the Selected wine pairings.
April 19th, 2009
As you may already know an epic battle was waged on March the 4th to slay the salty scourge, and after that day such a great battle having been won, out of that cold night of triumph and strife, a legend was born.
Since that fateful night bottles of Blue Lobster Blue have been seen throughout the world within a translucent cobalt blue bottle, with the word Cellardoor adorning its proud symbol of hospitality and togetherness.
It has appeared suddenly and without warning wherever the spirit of kindness and love are shown.
At a wedding of two childhood sweethearts in Kansas,
among a family reunion of three long lost sons in Georgia,
even at a diner beside the gentle waves of the harbor in Camden, Maine just as evening unfolds.
In the coming months we will investigate the appearance of Blue Lobster Blue across the country show you photos and postings of some unique and festive summer sightings.
Have a Blue Lobster Blue story you’d like to share? e-mail or send us your pictures and stories to: matt@cellardoorvineyard.com or: 367 Youngtown road Lincolnville, Maine 04849 and visit this site to find out where the most recent sighting are, and of course never forget the old proverb that always rings true, “Over a bottle of wine many a friend is found.”
-Matt Wellman
April 11th, 2009
When you walk in to a kitchen set up to prepare a meal it is a little like walking into a lab or a magician’s den. The ingredients displayed on the counter peek your interest and the mind automatically tries to reference them to a known quantity. Chris Bassett, of Azure Café in Freeport, had the marble topped farm table at Cellardoor laden with ingredients last weekend.
Oyster mushrooms shaped like a coral reef and tinged with a yellow reminiscent of a baby chick were juxtaposed to ruby red beets, enormous basil leaves, petite spinach and slices of rosy pink Parma ham. Chris said that ingredients that are known to diners create a level of comfort that makes the food taste better to them. If you don’t have to ask yourself, “What the heck is that?” you are more likely to enjoy the meal, even when the known ingredients are used in an unexpected way.
Past classes at the vineyard have been held midday and participants nibbled on dishes as they were prepared. Chris’ class began at 4pm and culminated in a lovely sit down dinner. We watched him as he related stories, technique and instruction. The menu was a mix of creative comfort food with hints of spring. We began with a Caprese Salad. Instead of tomato, a rare commodity in March, the salad was made with roasted beets. Our next course was a Couscous Risotto. The large beads of Israeli couscous were sautéed with onion and garlic, when done the mix was added to Italian Sausage and mushrooms and finished with cream and cheese. We had one of those moments of silence that visits a table when everyone is savoring something delicious.
The main course was roasted pork tenderloin over spinach gnocchi sautéed in nut brown butter. The little pillows of air with a tomato vodka sauce were the hit of the night. To watch flour, eggs, ricotta and spinach transformed into something delectable is as magical as Houdini escaping a sealed tank of water.
Though most of the people in attendance did not know each other before the class it is impossible to remain strangers when you break bread together. We shared stories as we shared food and wine. We shared laughs and book recommendations. We shared enjoyment on a Sunday night with the promise of spring. If we never meet again, we will have a joint memory of a very good time.
-Lee Heffner
|
|
