Bresca - Portland, Maine (First Review)

Note: A more recent Bresca Review is available.

Dinner was at Bresca last night, a tiny little restaurant in downtown Portland that only seats 20. I love going to little places where literally, everyone knows your name. We discovered this place earlier this spring; they hadn't been open that long and weren't that busy. I think we were memorable because on our first visit we had to try some of everything - it all sounded so good. Our little table was overflowing with dishes and we at them all...I think the waitress was shocked! Anyway, we've been going back ever since.

I love, and have an appreciation for, California wine. It helps that I go to Napa and Sonoma almost every year and have been to so many of the vineyards. Plus, our first visit to wine country was between Christmas and New Year's - nobody goes to wine country then so we had the tasting rooms to ourselves and the vintners had an abundance of time to teach us wine appreciation.

Anyway, I know next to nothing about Italian wine - and that's pretty much all Bresca has on the menu. So on my first visit I described what type of wine I like and the waitress remembers each time I go back! But instead of serving me the same wine each time, she acknowledges what I have liked in the past and suggests something new. My husband doesn't have the same luck. He can never remember what he liked last time, nor can the waitress, and so he has to taste a whole bunch until he settles on one that he likes. The "tastes" are rather generous so maybe he has something good going there!

Last night I enjoyed the Terri Di Dora, Fiano Di Avellino 2005 from Campania - available by the bottle, glass or 1/2 glass. A complex and full bodied white, that was, at the same time, very refreshing. I have also enjoyed, on previous visits, the Terradora Dipaolo Greco Di Tufo 2005 from Campania, similar in style and complexity.

After enjoying an amazing Belgian Beer (I don't recall the particular type but it was tremendously flavorful and refreshing - a triple ale as I recall), he settled on the Renato Ratti Nebbiolo D'Alba Ochetti, 2005 from Piedmont. Smooth and lush, he preferred it over the more "berry" tasting Tedeschi Capitel Dei Nicalo Valpolicella 2004 from Piedmont...which was right up my alley.

We started with a "taste" of local Honeycomb and Pecorino Romano - and wonderful little plate with just ever-so-slightly warmed Romano cheese accompanied by soft honeycomb with warm honey drizzled over the top...pile the cheese and honeycomb on the soft bread that was placed on our table and you have an amazing appetizer.

We also ordered the "frico" - a sophisticated version of a "cheez-it" - Parmesan cheese crisps. They were good, but not overly satisfying. I think I would skip them on the next visit.

What I would NEVER skip - and have had on every visit to Bresca - is the Charred Cherry Tomato Bruschetta. I don't know where they get their tomatoes, but they are larger than most cherry tomatoes, charred to perfection so the skin bursts open and the sweet flavor escapes. They are placed on grilled bread, topped with a bit of crushed basil and drizzled with olive oil. A high quality, sweet Balsamic Vinegar graces the plate and adds a perfect offset to the sweet tomatoes. A signature dish - in my opinion - of the restaurant and one not to be missed by any patron.

I also couldn't resist the appetizer special of wild salmon over melon. Presented sushi style, the salmon was draped over bite-sized pieces of cantaloupe. The salmon was very fresh - it melted in my mouth. Unfortunately the melon overpowered the taste of the delicate salmon.

For our entrees, my husband requested the Bucatini with Peekytoe Crab. Unfortunately, he learned that they had sold out of the crab. At my suggestion, he requested that the special fish of the evening, halibut, be substituted. The chef agreed to the request and it sounded so good I ordered the same thing.

But if she hadn't agreed, I was very tempted by the Honey Glazed Duck Brest with roman trading spices, summer peaches, frissee and soft mascarpone polenta. It just sounded so intriguing and looked even better when the two people next to us received theirs. Next time....

You can't go wrong with the pasta at Bresca. I keep saying I would go back and just have Bruschetta and Pasta because they are the best of the best in my opinion. Yet I never can stick to just those two items!

The Bucatini arrived in deep bowls, tossed with chive, lemon and olive oil, topped with a succulent piece of perfectly flash sauteed halibut. I requested Parmesan to be shaved on top and that completed a perfect entree. My only regret is ordering a full portion instead of half. That is also one of the things I like best about this restaurant. If you get carried away ordering too many appetizers (as we obviously do!), you can order half portions of many of the entrees...most half entrees are only $9.

I do have to mention another amazing pasta dish - the Strozzapreti alla Arrabbiata with tomato sauce, saracene olives, basil, chile and fresh ricotta - which I have had more times than I care to mention. Simple, flavorful and perfect in every way!

My favorite dessert from previous visits is the "Think Summer" - warm brown butter, strawberry rhubarb compote and creme fraiche gelato. The combination is tart and sweet - the dish is served slightly warm and the cool contrast of the gelato is delightful.

But last night, my husband ventured in uncharted territory and ordered the "Nectarine". He dislikes peaches so I was really trying to steer him away from this dish. Fortunately he did not listen to me. A warm and soft Nectarine was served with rice pudding, toasted walnut shortbread, tarragon and olive oil gelato. Olive oil gelato! To die for!!!! I've seen olive oil powder popping up on dishes at high end restaurants all spring and summer and thought that was the best accompaniment ever - but olive oil gelato has the powder beat by a long shot.

So that is Bresca. Call ahead for reservations. Where you once could drop in and secure a table, this time I called a week ahead and could only get a table at 5:30 or 8....The word on Bresca is getting out... deservedly so.

Chilled Sweet Corn Soup with Crab and Avocado Salad

This recipe is from Lillette in New Orleans and published in the August 2007 edition of Bon Appetit Magazine. It is amazing - and even better with a few modifications that I have incorporated:

Corn Soup

2 tsp olive oil
1 medium white onion finely chopped
1/2 cup finely chopped celery
1/8 tsp each salt & pepper
5 cups water
Kernels from 5 large ears of corn
4 fresh thyme sprigs
1/4 tsp salt
dash of white pepper (to taste)

Crab (or Lobster) and Avocado Salad

1/2 cup fresh orange juice
1/8 cup extra virgin olive oil
juice from 1 fresh lime
juice from 1 fresh lemon
1 lb lump crab meat or lobster meat
2 avocados pitted, peeled, cut into 1/2 inch cubes

1/8 cup chopped fresh cilantro

For corn soup: Heat oil in heavy large saucepan over medium heat. Add onion, celery, sprinkle with salt and pepper and saute until almost tender, about 5 minutes. Add 5 cups of water, corn kernels and thyme sprigs. Bring to a boil, reduce heat to medium-low and simmer until corn is very tender, about 30 minutes. Cool slightly. Discard thyme. Add salt & white pepper to taste.

Reserve 1/4 cup of corn kernel's to mix with crab or lobster & avocado for texture.

Working in batches, puree soup in blender until smooth. Pour soup through a chinois set over a bowl, pressing on solids in strainer to release liquid. Discard solids in strainer. Season with additional salt and pepper. Cover and chill until cold, about 4 hours. Note: soup can be made a day ahead and refrigerated.

For crab (or lobster) avocado salad:

Whisk orange juice, olive oil, lime juice and lemon juice in a large bowl. Fold crab and avocado into dressing. Add reserved corn kernels. Season with salt and pepper. Note: salad can be made 4 hours ahead and refrigerated.

Mound salad in center of bowls. Ladle soup around salad, dividing equally. Sprinkle with cilantro, salt & pepper and mist (using a Misto) with olive oil.

Perfect for a hot summer day lunch or dinner - or to serve for an elegant lunch or brunch as the first course.

Bon Appetit!

How Roomba Changed My Life

I remember the day Roomba entered my life. My husband and I were wandering around Brookstone in the mall and he started playing with a self-automated vacuum in the shape of a disk, about the size of a large Frisbee.

Accustomed to his attraction to expensive toys, I ignored this gadget and kept going. But he was hooked. "Look at this," he said. "We can get a Roomba instead of a cleaning person. That will make your life easier." Yeah right. Like vacuuming is all there is to cleaning.

But he was clearly fixated and had to buy this toy. I figured we would get it home, he would see it didn't really work and we would return it. We ended up purchasing it at Linen's and Things because of their generous return policy and the cost savings (got to love those 20% off coupons every Sunday in the paper). We brought home our new toy, charged it up and let it loose in the living room. For the first time my husband had an interest in cleaning, likely because this involved a remote control.

Prior to going shopping, I had cleaned the house. As a "Type A" personality, I am obsessively clean. I dusted and vacuumed, scrubbed and polished. So when I went to empty Roomba after we let it loose in the living room and found it filled with dirt and dust, I was convinced of its effectiveness.

The key is it gets around the feet of furniture and can reach into the corners of rooms. What you don't see in the picture is the little foot that extends, sweeping into tiny crevices and pulling out dirt. And, because Roomba is so light weight, it fluffs up the carpet to look like new.

I'm often asked if it can go from floor to carpet - no problem for Roomba. I even have river stones in my bathroom (little pebble tiles) and it works wonders. The only thing I have to haul the traditional vacuum out for is the stairs. I'm looking forward to the IRobot inventors figuring out a way for it to climb stairs. I joke, but it's probably already in the works....they now have a Scooba that washes floors so climbing stairs shouldn't be too far behind.

Roomba is the perfect tool for a Type A personality. I can set Roomba loose to clean my floors while out washing the cars, when I leave for work or even while I'm at the beach - feeling a sense of accomplishment that I will come home to a clean house (the floors at least).

Roomba comes with "walls" - gray cubes that take batteries and when turned on create a virtual 8 foot long "wall". So, if you only need Roomba to clean one room or want to contain him to a certain area for cleaning, it can easily be done.

Roomba can even serve as a source of entertainment when we have company. Maybe Roomba is better than a cleaning person! If the party gets dull, bring out Roomba, fire him up and let him loose. Your guests will be entertained for hours! I don't have pets, but I've always wanted to put a cat on the top and see the reaction...give it a try and let me know how the cat reacts (Roomba will be fine).

Roomba does get tired. The battery lasts for about 800 sq feet, so usually I have to charge him after doing a few rooms. I do work him really hard (yes, "him" - Roomba will become a part of your family too)...so periodically I have to bring him back to the store and exchange him for a new one. I've been through 4 in the past two years. I've recommended Roomba to dozens of people over the years - most are skeptical as I was at first - but no one has been disappointed yet. Give it a try...and Happy Cleaning!

Vegetarian Low Fat Ratatouille Crepes with Red Pepper Sauce

This is one of my favorite recipes. Almost no fat, an explosion of flavors, and unique enough to serve to company.

This recipe does take a fair amount of time to make...but it's manageable as a week night dinner if you break up the prep.

In the morning, before work, I make the crepe batter and chop the ingredients for the Ratatouille. I cook the Ratatouille (below) while I make the Red Pepper Sauce. While the sauce boils, I cook the crepes. With a little multi-tasking, it's not too time consuming...and well worth the effort.

Ratatouille Crepe Filling:
....modified from a recipe in Cooking Light

1 large eggplant chopped
2 medium zucchini chopped
2 large tomatoes chopped
1 red bell pepper chopped
1/2 white onion chopped
2 garlic cloves minced
1 tsp olive oil
3/4 tsp salt
1/4 tsp pepper
2 TBS chopped fresh basil
2 TBS chopped fresh parsley

Preheat oven to 450

To prepare filling:

Combine first 6 ingredients in a large bowl.
Drizzle with olive oil
Sprinkle with salt
Toss to coat

Spread vegetable mixture in an even layer on cookie pan coated with cooking spray. Sprinkle with sea salt; mist with olive oil (use a Misto)

Bake at 450 for 35 minutes stirring half way through.

Transfer vegetable mixture to bowl; cool. Stir in basil & parsley

Mix in 3 TBS Red Pepper Sauce (recipe below)

Crepes:
....modified from a recipe in the Williams-Sonoma cookbook

2 eggs (egg beaters work fine as a substitute to cut fat)
1 cup milk
1/3 cup water
1 cup flour (I like King Arthur)
1/4 tsp salt

In a food processor, blend ingredients. Cover and refrigerate for at least 2 hours.

Gently whisk the batter. Heat a crepe pan, coated with cooking spray over medium-high heat until hot. Lift the pan from the heat and pour in 1/8 cup of batter, tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on edges, about 1 minute. Loosen the edges with a spatula and flip the crepe over, then cook the other side another 15-20 seconds. Turn the crepe onto a plate covered with parchment or waxed paper. Repeat with remaining batter, layering parchment or waxed paper between each crepe.


Red Pepper Sauce:

1 tsp olive oil
2 red peppers chopped coarsely
2 shallots minced
2 thyme sprigs
2 garlic cloves minced
3 cups fat free chicken broth (I prefer Swanson)
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp Tabasco (optional - if you like a little kick)
1 tsp balsamic vinegar

Heat oil in a sauce pan over medium-high heat. Add shallots, thyme and garlic. Saute 2 minutes. Add peppers, broth, salt and pepper. Bring to a boil and cook 30-40 minutes or until reduced to 1 cup. Discard thyme, add Tabasco and vinegar. Cool for 5 minutes, pour into Cuisinart or blender (with center piece removed to allow steam to escape and towel over center to avoid splatters). Blend until smooth and place back into sauce pan to warm.

To Assemble:

Spoon 3 TBS of Ratatouille in center of each crepe.
Fold sides and ends over.
Place seam side down in a baking dish
Bake at 500 for 10 minutes
Top with Red Pepper Sauce & Parsley (if desired)

Serve with Couscous & Enjoy.

Bon Appetit!

Five Fifty-Five Therapy

I'm planning our annual fall trip to Napa Valley. And so I couldn't go for sushi as planned last evening. Read on - it really will make sense.

You'd think after going to the same region year after year that the planning would get easier. But there's always a wrinkle that creates stress. And it's always because I'm trying to save a buck.

This year we are going almost two months early...why? The Ritz at Half Moon Bay is having a deal - free upgrade to the concierge level IF you complete your stay by September 3rd. I know - Half Moon Bay is not Napa Valley. You see, we can't do the EXACT same trip each year - we have to throw a little chaos into the mix and always tack on travel to an area we haven't been, then finish up the trip in Napa. Plus, who can drink wine for seven days straight!?!

So back to my stress.

Not only am I trying to plan my trip around "The Ritz Deal", but I'm also trying to use frequent flyer points to get to CA because I have been warned that they will expire at the end of the year. I don't know about you, but I have never found it easy to use frequent flyer points. Or coupons from the airlines. For example, I have a "companion ticket coupon" from Delta....companion flys for only $99. Sounds good, but when I tried to use it for U.S. travel, not only was it going to cost $250 for my companion to travel thanks to the additional fees for booking etc in the fine print, but I had to actually drive to the airport to book the ticket. That coupon went in the trash! But I digress...back to using frequent flyer miles.

Because none of the dates I wanted to travel qualified for "super saver" status, I needed more points than I had...so I transferred (on-line) points from my husband's account to my account to reach the 50K points needed for one ticket. They actually charge you to transfer points! So my free ticket is now a $100 ticket. Still a cost savings, but not much of a deal.

Anyway, I'm still working out the flight details because as I was working out the whole point transfer thing, the cost of the flight I was looking to take (because I still have to pay for one ticket) skyrocketed - doubled in an hour! So I'll wait to book the tickets in hopes they will drop back down.

So the remainder of my day was spent booking lodging in three different areas - Half Moon Bay, Rutherford and Healdsburg. Lodging booked, I then approached the most important task of all - the restaurant reservations. Napa and Sonoma Valleys have some of the best restaurants in the country. Frustration set in when I realized La Toque was not open Monday and Tuesdays - the two days we were supposed to be in the Napa Valley, that Cyrus was not going to be open on the day we were going to be in Healdsburg, and had to switch the entire trip around. Can you feel my pain and frustration!?!? I know...the sympathy is just pouring in ...the tiny violins are playing around the world.

So anyway,..all this leads me to why we didn't go for sushi last night as planned. After the day I had (!) I needed Five Fifty-Five therapy. For my loyal blog readers, WHO NEVER COMMENT, you know that I love a restaurant in Portland, ME called Five Fifty-Five. The food is creative and extraordinary, the owners, Steve & Michelle Corry are always there and take such good care of their guests and the service is impeccable without being intrusive.

More on my review of Five Fifty-Five in the next blog. Suffice it to say that I left the restaurant relaxed, happy and full, without a care in the world. And after paying $200+ for dinner (well worth EVERY penny) - I will now resume my quest to get a deal on my fall trip. Gotta pay for these dinners somehow!

Entertaining

I love hosting dinner parties.

I hate hosting dinner parties.

I am not schizophrenic. I just have a love hate relationship with entertaining.

I love to plan the menu for a party. Pouring through cookbooks, looking through old favorite recipes... trying to figure out what the guests have not had before, what will be easy enough to make ahead so I can join in the pre-dinner conversation, but be elegant enough to impress.

I hate the pressure of having to plan the menu.

I love cooking. I love thinking of everything I can prep ahead, chopping fresh herbs for garnishment, picking out dishes that will best showcase the food, figuring out serving utensils, orchestrating in my mind when I will begin cooking and how the food will flow from grill or oven to table.

I hate having to cook. What if I mess up? What if I burn the main course? What if I drop the dessert as I am bringing it to the table? What if, what if, what if.

I love picking out the wine, figuring what wine will best pair with each course. Picking out the correct Riedel glass to best feature the wine elements.

I hate that I can't enjoy the wine until I finally have everything prepped, cooked and on the table. Judgement can easily fly out the window after a glass or two of bubbly and I can't chance ruining the perfect entertaining experience for my guests.

But when everything is on the table, the wine is poured, we have our first toast, everyone has taken their first bite and is murmuring their approval, I begin to relax. Shoulders down, a sip of wine and sitting back amazed that I have yet again brought together friends and family over a well-executed dining experience. Everyone starts to enjoy the conversation the food, the wine, the evening....including me. Aaah....I love entertaining.

Now the clean up...(I hate the clean up).

Five Star Disappointment

Note: A more recent White Barn Inn Review is available.

I had been anticipating dinner out at the White Barn Inn for weeks. The White Barn is the only AAA Five Diamond, Mobil Five Star restaurant north of New York City. We have been there a couple of times before, the most recent visit was 4+ years ago.

We waited so long to return primarily because we found the service overly-intrusive. As an example, we were there for my husband's birthday - in January - one of only a couple of tables occupied at the restaurant. Known for their white glove service, they were staffed for a full house. Thus, we literally had five waitstaff standing behind my husband's chair the entire meal. We couldn't make a move without someone rushing over to see if we needed something.

On our visit last evening, they were a bit busier so the service seemed more appropriate. And, likely we have become more accustomed to a higher level of service given our travels to some of the finest restaurants in the country.

But we were compelled to return because as self-described, "serious foodies," we feel it is our duty to have opinions on restaurants, particularly those with excellent reputations in our own backyard.

So we settled for 6pm reservations (much, much earlier than I prefer to dine). Seatings this time of year are at 6, 6:30 or 9. 6:30 reservations are booked by the hotel guests months in advance, leaving the locals to dine with the early birds, or risk a terrible night's sleep by not being able to digest a meal finished at 11pm.

Parking is valet. It was raining and two members of White Barn staff met us at the car and escorted us under umbrellas to the door of the restaurant. We were greeted and shown to our table in a beautiful restored barn, complete with wide pine floors that were also used as ceiling panels in the candle-lit filled room. The focal point was an extraordinary garden behind a giant plate-glass window. The garden appeared to go from floor to ceiling because of the tiering they had done with the landscape. It was lit beautifully and was such a nice backdrop to view while dining.

Cocktail orders were taken and we were given time to peruse the menu. The menu is prix-fix, four courses for $93pp. A wine pairing is offered for an additional $45. As stated in previous reviews, I always opt for the food/wine pairing if one is offered as the right wine can completely change and enhance the taste of the food. When you are shelling out money for a dinner at the White Barn Inn, why not make it the best meal it can possibly be?

Unfortunately, as we learned throughout the evening, the wines by the glass that are available for the pairing price are extremely limited. There seemed to be a single white and a single red in the "correct" price point. Our waiter offered tastes of each wine before pouring a full glass, but there were several we did not care for and asked for other options. Clearly this is not done as a matter of course at the White Barn because we completely flustered the waiter. That's when he explained that he would have to charge us an additional fee if we wanted to "upgrade" the wine - which was fine with us except that by the time he obtained permission to upgrade us on the first wine, and brought another bottle to the table, we were half-way through our first course. Timing was not well executed. The wine should have been brought in advance of the courses they were paired with to avoid such situations.

My husband started with the Vanilla Bean Roasted Local Scallops on Rhubarb Compote, with Maple Glazed Garlic and Champagne Sauce. I am highly allergic to scallops and thus did not taste this course, but he was less than impressed. To him it did not seem very creative, but then again, I cook fish using vanilla bean to enahce the flavor at home, so to him it tasted rather ordinary. The scallops were paired with Champagne. After trying the Domaine Carneros champagne and asking for the "upgrade" my husband finally was served Veuve Clicquot.

I ordered the Tartare and Olive Oil Poached Local Yellow fin Tuna with Capers, Smoked Almonds and Tomato Gelée. The tuna was excellent, prepared both as a tartar and along side that, a piece of smoked tuna. The tuna was paired with a light and citrusy Riesling - not sweet at all. It was good, but did not at all enhance the taste of the appetizer.

A bread steward gave us our choice of bread slices, rolls and mini baguettes, which were accompanied by olive oil and butter that were left at the table. The olive oil lacked taste. I had to soak my bread in it for several minutes before I could even begin to taste it. Again, we are probably spoiled, as I buy an amazing olive oil for use at home, Laudemio extra virgin olive oil made in Firenze, Italia. I have not ever found a better olive oil. Try it.

For the Intermezzo (where no wine was paired), my husband hit the jackpot with the most amazing White Tomato Soup with Basil Dumpling. Basis leaves were sliced into fine strips and curled up into little balls and dropped in a white tomato broth that had been thickened with cheese. It was incredibly smooth and likely benefited from several trips through a chinois.

My Goat’s Cheese Mousse with a Hickory Chip was good, but lacked something. It would have been better accompanied by thinly sliced croutons to smear the mousse on and add some crunch and substance to the dish.

My husband's Seared Local Halibut Filet with Saffron Potato Purée,Fennel, Crispy Fried Calamari and Tomato Chardonnay Sauce arrived dry as a bone. Fresh, local halibut needs only a moment in the pan. This piece of fish clearly had spent too much time under a warming tray. My husband flagged down the waiter (where was the team of attentive waitstaff?) and he quickly took it back to the kitchen returning with a lemon ginger sorbet from the intermezzo menu to tide us both over.

The waiter returned with a fresh entree for my husband - the thickest cut of halibut I have ever seen. It was juicy and delicious, the way halibut should be. The tomato chardonnay sauce was overly-pasty; the dish would have benefited from a less reduced sauce in my opinion. The potato pursee was actually a froth that covered much of the fish.

I struck gold with my Steamed Maine Lobster Nestled on a Bed of Homemade Fettuccine with Carrot, Ginger, Snow Peas and a Cognac Coral Butter Sauce. Though they took it back to the kitchen to warm while my husband's entree was being re-done, it was still delicious upon its return to the table. The lobster was presented outside the shell, but in the shape of an actual lobster, laid carefully the pasta and vegetables. The head and tail of the lobster were set at each end for visual appeal. All of the wonderful lobster meat without any of the work! The lobster was covered in a Cognac butter sauce that was pasty and thick, but delicious. The meal was very heavy; I was unable to finish. But the entree was very good.

Both entrees were eventually served (after we sent the original pairings back) with a Domaine Carneros 2005 Pinot Noir.

We both could have finished the meal then, but alas, there was a fourth course. The Blackberry Soufflé with Passion fruit Sorbet and Vanilla Bean Sauce for me and the Molten Chocolate Cake with Pistachio Ice Cream and Raspberry coulis for my husband. I requested (forget the pairings!!) the Jackson Triggs Vidal Icewine Proprietors’ Reserve 2005 and the Peter Lehmann, Botrytis Semillon, Barossa Valley 2002 for our dessert wine pairings.

Overall, we were disappointed with the dining experience at the White Barn. The food lacked the creativity we seek, the wines available for the pairing were limited; the timing of the wine and food delivery was not well executed. And nothing was done about the issue with my husband's entree...at least comp a glass of wine (!!). These are things you expect when paying $425 for dinner...

For us, the memory of the things that were off will fade and we likely will return in four or five years, not remembering why it has been so long. In the meantime, give me Five Fifty Five or Alinea and I will be happy. For those of you vising Kennebunk and want a good meal, the White Barn is likely the best food you will find in the local area. However, if you are visiting Portland or other areas in Maine, there are far better dining experiences.

Window Boxes

My husband and I bought a house by the beach three years ago. It was not a house I ever would have purchased had it not had fantastic views of the harbor and a beach just down the street. Anyway, I decided the house needed something to add color and dimension to the exterior. The work of a landscape architect (Gnome) helped significantly. But there was still something missing.

Bored on a trip to California, I started leafing through one of the "sky magazines" - you know, the ones filled with expensive stuff that nobody really needs. Sure enough I found the solution to my decorating challenge: copper window boxes! The minute we returned home I ordered them from a company called Frontgage for the front and side windows. Much to my husband's dismay, I later added them to the back windows as well. He says nobody cares about the back. I say that is precisely why I had to have them. People should care about the back of their houses. Window boxes are not just for show, they are for my own enjoyment and by gosh, I was going to enjoy the backyard!

Not many people have window boxes. Take a look around your neighborhood. But what a difference they can make to the aesthetics of a house. Window boxes show you care; they are a lot of work and not at all inexpensive to maintain. But they are worth it. There is nothing better than sitting at the kitchen table looking out to a mass of flowers overflowing the window box beneath you. Neighbors routinely comment on the changing contents with each season.

I start with Icicle Pansies in April. By mid June it is time for a change - in comes the "Supertunias" - petunias that do not have to be "dead headed"! Fall brings purple flowering cabbages and gourds; Thanksgiving weekend begs for green boughs, pine cones and red berries. I usually take a day off from work for each of the plantings so I can really enjoy the process. Going to the nursery, taking my time picking out the perfect flowers, climbing up on my ladder and planting the day away. Add a little Miracle Grow, sit back and enjoy!

We have just sold our home and I hesitantly asked the new owners if they wanted the window boxes - which they did. So I will be starting over at our new house, which will become a home with the first window box planting! One lesson learned: an irrigation system to take care of the daily watering is a must. Travel always requires planning about how and when we will get the window boxes watered. Not worth it - just invest up front in the automated irrigation.

I have included some photos of my boxes to get your creative juices flowing...happy planting!

Frustrations of a Blogger

One of my friends has been blogging for years. He has a great blog, full of political commentary, business acumen and stories of worldly travels. Clearly he loves an audience. His frustration, however, is the lack of comments. He tracks the "clicks" and time spent on his site, so he knows he has an audience. But comments are few and far between.

I now know the frustration.

My husband thought it was a good idea to e-mail everyone we know with the announcement of my new blog. I was mortified. But it did create readership; I know you are reading because I too can see the number of "hits." But who is out there??

Blog reader lesson #1: Comment on the blog - using the Comment link at the end of each post (not e-mail). See the little word at the bottom of each entry that says, "comment" - there's a reason that is there.

So far there has been only one soul brave enough to publicly comment (thanks, Mark). Let me know what you like and don't like. Let me know when you disagree with me. Speak up; don't be shy!

Be a good blog reader.

PS Going to the White Barn Inn for dinner....the only AAA Five Diamond, Mobil Five Star restaurant north of New York City.

Hugo's - Portland, Maine (First Review)

Note: A more recent Hugo's Review is available.

Hugo's was the restaurant of choice for our weekly Saturday night on the town. We had intended to go for sushi, but on the ride into town, decided to take a chance and see if Hugo's had availability. Surprisingly they did. Ever since Chef Rob Evans was named one of the best new chefs in America in 2004 by Food & Wine, advance reservations are a necessity. We lucked out.

One word of caution. Do not go to Hugo's if you are really hungry. Portions are small and while we left satisfied on our most recent visit, I have heard many people complain that they have left hungry. Something you don't want after dropping $200+ for dinner.

I like Hugo's for a culinary adventure that never disappoints. The pre-fix menu is $70 per person and is comprised of 4 courses. The waitress assisted us in selecting wines that would pair well with our menu selections. In my opinion the dining experience is only enhanced with well-paired wines that bring out flavors in the food.

For our first course we had a Lobster & New Potato Parfait with corn, chanterelles and hot potato mousse. It was to die for. I have never cared for Lobster but after this dish, I am craving more. Dense chunks of lobster were set amidst a frothy lobster mouse. The oaky chardonnay paired with the dish stood up well to the richness of lobster.

The Atlantic Kampachi Hamachi with mint & cilantro granité was extremely fresh, but rather boring compared to the Parfait.

Four miniature biscuits were served with clarified butter. Amazing. The biscuits were dense without being heavy. The butter was creamy and delicious.

For the second course, I struck gold with the Red & Yellow Beet Risotto with westfield farm's fresh capri , pink grapefruit, anise hyssop and horseradish. The dish was rubbed with horseradish, so subtle I never could have identified the flavor if the waitress had not pointed it out. Red beets were pureed and placed over a spoonful of perfectly cooked risotto. Placed on the red beet puree were a few pickled yellow beets and a heavenly cheve (capri) that melted into the dish. This was the highlight of my meal.

Much less exciting than my risotto was my husband's Halibut "En Croute." Chunks of fresh halibut rolled in a thinly pressed sweet bread, then pan fried.

For the third course I had the Slow Cooked Scottish Salmon with dehydrated jerky fried green tomato, and a tomato salad with kalamata tapenade and basil emulsion. My husband chose the cod with razor clam puffs, fresh thyme and "rob's old world chowdah." Both were very good, but if I had to do it over, I would feast only on the Lobster Parfait and Beet Risotto.

Desserts were paired with an ice-wine. I used to love ice wine until I tried a Moscato D'Asti (as featured in a previous blog). Ice wine and port are more sweet and syrupy than Moscato and while they pair well with sweet desserts, Moscato pairs equally well but is a bit lighter. I chose the Roasted Peach set over a jumbo churro (like a flat, fried donut), encased in a honey-vanilla froth with riesling sabayon. It was excellent, light and sweet.

My husband chose the Buffalo Ricotta Cheesecake with pinenut granola and strawberry salad, olive oil powder (this is all the rage in gourmet restaurants right now) and saba vinegar. This dessert was more savory than sweet, and very good. It would have benefited from a less sweet wine pairing than ice wine.

We were disappointed with the service at Hugo's. We selected wines to pair with each course; our courses arrived and we repeatedly had to wait for our waitress to place the wine order with the bar and deliver to our table. Kitchen staff delivered each dish without explanation as to what we were about to eat, leaving the waitress to do so after delivering the wine.

If you are a serious foodie visiting Maine than Hugo's is a "must do." I still prefer Alinea in Chicago for the ultimate gastronomical experience (which it appears the chef at Hugo's might be attempting to replicate on a smaller scale). In Maine, I still prefer Five Fifty-Five. Food is equally creative; portions are larger and the service is more refined.