David Deschaine - July Sponsor

One of the least fun elements of a major home renovation is replacing a roof. Re-doing kitchens and baths, picking paint colors and hardware - each has an aesthetic quality that can be enjoyed - but a roof? Just give me one that doesn't leak and call it good.

Clearly this isn't my cup of tea, so my husband assumed the task of finding a roofer. After asking friends for recommendations, he came-up with a short list which included David Deschaine.

One thing became instantly clear to my husband - most home roofing companies are small operations. If you call when it is raining, or even a few days after a storm, don’t hold your breath waiting for return call. Not the case with David Deschaine’s office. He was able to speak with someone immediately, and scheduled an appointment for the very next day -- a Saturday no less.

Because the normal sales guys were off, the owner, Dave Deschaine, arrived for the Saturday appointment. Within 15 minutes of a walking around and inspecting the current roof, he was able to provide an estimate and review the options. My husband could tell that Dave was someone who enjoys his work and takes tremendous pride in running his company. As an owner of small business, my husband appreciates and prefers to work with local business owners such as himself.

After the meeting, my husband stopped in at Scratch Bakery. No matter where his errands take him, somehow he finds it convenient to stop in at The Cheese Iron, Standard Baking or Scratch. Dave was also at Scratch, loading up bags of goodies - including a treat for his dog - and right then and there my husband knew Dave was the man for the job.

Dave’s crew quickly replaced our roof - literally a week later the job was complete. No bugging him to start or checking in to make sure he arrived on the job (those of you with experience using contractors know exactly what I mean). Dave and his crew were professional and after several heavy rain storms this past week, I am happy to report that we no longer have leaks. Although a bit pricier than the some of the one-man businesses that work out their pick-up trucks, we felt the extra money bought piece-of-mind and a guarantee from someone who has been in business for years with a rock solid reputation.

After Dave heard about TypeADiversions, he signed-up to be our local July sponsor. He also agreed to extend a $250 discount to anyone who hires his company to re-shingle their roof if they mention the blog. In addition to serving Southern Maine, he recently opened another operation in the Lewiston/Auburn area. For more information, visit daviddeschaine.com or call 207.774.9200.

Thanks to Dave for his sponsorship - and more importantly for keeping me dry!

Lobster BLT Salad

Here's an idea for a quick, yet elegant dinner on a hot summer night. I stole the idea from a restaurant I frequented while travelling in Philadelphia.

Place Butter Lettuce leaves on a plate.

Top with diced tomatoes, avocados slices and crisp bacon strips.

Add lobster claw & knuckle meat.

Drizzle with buttermilk dressing (I prefer Annie's) or homemade cilantro lime vinaigrette.

Serve with crusty bread and corn on the cob.

Bon Appetit!

Xochitl - Philadelphia

Let's get the pronunciation out of the way:
Xochitl = "So-Cheet"

Located at 408 South Second Street, I was told by many that this is the street where the "beautiful people hang out" in Philadelphia. I didn't see many beautiful people, but the restaurant is on a quaint little cobblestone street that features a mix of professional offices, restaurants and lounges.

If you like tequila, Xochitl is the place for you. Ordering a margarita is a 10 minute process unless you know a thing or two about the more than 50 types of tequila this restaurant stocks. I even tried the "what is your signature margarita" approach. There is no such thing. Instead you will receive a run down on the three styles of tequila they feature on their menu, and then descriptions of each, ranging from acidic to peppery to smoky.

At the low-end, Blanco tequila is the youngest of all tequilas, bottled immediately after distillation. It was described as "your typical college tequila," harsh and citrusy in taste. Reposado tequila is considered to be a bit more refined, as it has “rested” in oak for at least two months and up to a year. Añejo, aged for a minimum of one year in oak, is the most expensive of the tequila trios featured. Smooth and refined, with a slight smoky flavor, it reminded me of a higher quality scotch.

We had a party of six and decided to order a selection of appetizers to share. Sopes ($8) consisted of sliced duck, goat cheese and chorizo on fresh masa tortillas with black beans. Melted Chihuahua cheese ($8), served with flour tortillas, was best when piping hot; as it cooled, the cheese became rubbery. The trio of Tamales ($7) was the best I’ve had. Filled with root vegetables, the cornmeal was not at all mushy – the characteristic I least enjoy about other versions I’ve tried. Summer Vegetable Ceviche ($7) was refreshing - chilled to perfection and a lighter alternative to our rather rich assortment of appetizers

The #1 reason to go - and why I will return to to Xochitl - is the guacamole, made to order at the table ($7). I have to admit, I am a sucker for guacamole – or anything containing avocado for that matter. The group I was with indulged my obsession for the green stuff and agreed to two orders for the table.

In addition to the normal guacamole, they were featuring a version with truffles. I questioned why one would waste expensive truffles by mixing them in guacamole, as I was certain the guacamole ingredients would mask the taste. The waitress informed me that other patrons likened the truffled guacamole to candy and encouraged us to give it a try. Easily convinced after our first round of tequila, we ordered one of each type of guacamole offered that evening. Thank goodness we did.

One bite of the truffled guacamole and I declared to my group that if I died right then, I would die a happy woman. The truffles (actually a truffle paste mixed with the avocado) were front and center on the taste buds, even when combined with avocado, diced onion, garlic, lime juice, salt and cilantro. The truffled guacamole was a spectacular combination of flavors and a strong contender for my Best of 2008 list. The accompanying chips were house made with white corn and the perfect amount of salt. I had my margarita. I had my truffled guacamole. I was one happy camper.

We should have stopped with the appetizers because the entrees were rather ordinary in comparison. Selections we tried include the lamb with cactus salad, guacamole and scallions ($22), the braised pork shank with manzano pepper salad, guacamole and fava beans ($21), the Poblano pepper stuffed with ground beef, dried fruit and nuts, with a creamy walnut and pomegranate sauce ($16), and the whole roasted Branzanio ($40 for two people) with acacia seed-tomatillo sauce and roasted vegetables that sounded interesting, but was rather bland.

Too full for any more food, and being in a rather festive mood, everyone at the table opted for “liquid desserts.” The most popular selection was Agavero ($10), a smooth, smoky dessert tequila. I had never heard of a dessert tequila until I dined at Xochitl, proving that every dining experience offers a learning opportunity.

My advice when visiting Xochitl is to start with the tequila flight to get a baseline understanding of the various types of tequila they serve - then order your next drink(s) with your favorite. Be sure to order the guacamole made table side – and if you are lucky enough to be there on a night when they are mixing in truffles, order an extra bowl. Bottom line, go to Xochitl, but stick to the appetizers and tequila.

¡Buen provecho!

Le Bec-Fin - Philadelphia

My husband joined me in Philly at the end of my week-long business trip to the City of Brotherly Love. Never missing an opportunity to experience the best dining a city has to offer, we enjoyed our first dinner in the city at Le Bec-Fin, Philadelphia’s only Mobile 5 Star restaurant for many years. Chef/Owner Georges Perrie relinquished this honor in April when he decided to make the restaurant a bit more casual and fun. Le Bec Fin still ties with the The Inn at Little Washington as the longest rated AAA 5 Diamond restaurant - 20 years in a row. Located at 1523 Walnut Street, it has been a gastronomical destination since 1970.

In 2002, the restaurant underwent major interior renovations; everything but the elaborate and grandiose chandeliers was changed. The new décor is rich and elegant, with dark wood, gold cloth wall coverings and cream colored linens. The far end of the dining room has a theatrical presence, with a staircase leading to the second floor, and a dramatic curtained doorway through which wait staff emerge from the kitchen. Le Bec-Fin is most definitely a special occasion restaurant.

As we entered the highly acclaimed French restaurant, we were surprised to see Chef/Owner Georges Perrie sitting at one of the sidewalk tables with his wife. An institution in Philly, Georges has an intense presence; he is known throughout the city for his larger-than-life personality. Georges can often be seen storming the sidewalk between two of his restaurants, Le Bec-Fin and Brasserie Perrier, speaking in French on his cell phone, ensuring that everything is being done to his satisfaction at these restaurants, and the three others he owns.

Once seated, we were offered glasses of champagne. I chose the refreshing Georges Perrier Signature Brut Cuvee, made exclusively for him at a small production facility in France. My husband selected the Paul Dethune Grand Cru Ambonnay, a classic, fruity rose champagne. While enjoying our drinks, we perused the menu. Chef Georges Perrier recently decided to present an à la carte dinner menu; for years he only served his tasting menu. While many of the à la carte menu items sounded appealing, we opted for the traditional tasting menu ($140pp) with wine pairings ($70pp).

After placing our order, we were presented with an amuse bouche of crab salad with roasted red pepper and delicate pea tendrils, followed by our first course, a chilled white asparagus soup. This version featured a silky white asparagus cream broth poured over green asparagus prepared two ways: chopped and marinated in lemon juice and vinegar, and two sweet tempura fried asparagus tips. The soup was paired with a 2005 Austrian Riesling Vom Urgestein, Bergterrassen Kremstal. Most Reislings are too sweet for my taste, but this was more like a Semillion, full bodied and well structured, with citrus and mineral undertones.

The second course, a baby vegetable salad with truffle dressing, featured blanched purple potatoes, squash, carrots and white asparagus. The truffle in the dressing was a bit too subtle; it wasn't until the last bite that my husband tasted this key ingredient.

The next course featured sushi grade seared tuna served with a delicious English pea puree, and unusual hibiscus flower and honey emulsion. While I typically pair Pinot Noir with tuna, the sommelier chose a 2005 Domaine Saint-Amant Cotes Du Rhone. Its grassy, mineral flavor played perfectly off the honeycomb.

Our intermezzo, a Tarragon Champagne shot with Vanilla Bean, was one of the most interesting combination of flavors I’ve ever had – and so much more enjoyable than the classic sorbet that most restaurants use to cleanse the palate. Our waiter told us that one of the most popular former intermezzos was a Grapefruit Champagne shot with Pop Rocks. Remember those from when you were a kid? The stuff you were told not to mix with carbonated soda because your stomach would explode!?! Now that's 5 star dining!

The standout dish of the evening was the thinly sliced, roasted organic duck breast with fava bean and morel mushroom fricassee in a duck red wine sauce. In my opinion, there is nothing better than the combination of duck, mushrooms and red wine – this dish was spectacular, featuring all three. The sauce was so succulent that we requested more bread so we could sop up every drop. The duck was paired with a 2002 Marc Colin Chassagne Montrachet from Burgundy. Slightly smoky, with an earthy, dry cherry taste, this Pinot Noir had a silky finish and beautiful berry color.

Throughout the evening, Chef Georges Perrie could be seen walking the length of the restaurant, speaking sternly in French on his cell phone. He stopped to visit our table and we showered him with praise for the outstanding dining experience he had created at Le Bec-Fin. He suggested that we visit his just-opened restaurant, Table 31 the next night. We explained that we had reservations at James on 8th , a restaurant whose chef had just made the 2008 Food & Wine Top 10 Best New Chefs list. He insisted we cancel the reservation and go to his restaurant instead, which he promised would be a fabulous meal. He then whipped out his phone- in the middle of the restaurant - and demanded to speak to the Chef at Table 31, telling him we would be there the following night at 7pm. I’ll post later on our experience at his newest restaurant.

Back to the meal -- the cheese cart was a site to see! The chef, having taking a liking to us, offered us the "VIP cheese" – a truffle sheep’s milk cheese, carefully hidden on the cheese cart for the restaurant’s very best clientele. The pungent truffle was fully infused in the semi-soft cheese -- it was spectacular! The triple cream cow’s milk cheese was the other standout. I order this cheese whenever I can, but never had I had it so creamy and delicious.

Even more decadent than the cheese cart was the dessert cart. Over a dozen desserts by Rocco Lugrine (Chef Pâtissier) were described in intricate detail, ranging from the Philly Cheesecake with caramelized rice puffs to Le Bec-Fin’s signature cake, Gâteau Le Bec-Fin, featuring layers of chocolate genoise soaked in rum and chocolate mousse. I selected four of the most chocolaty desserts; unfortunately I only had room for one bite of each. But I did devour every morsel of my husband’s prized selection, a savory strawberry, basil and mascarpone cheesecake.

I highly recommend the 7 course tasting menu with the accompanying wine pairing when visiting Le Bec-Fin. Don’t let the price intimidate you; you will likely end up spending the same amount ordering off the à la carte menu with a bottle of wine.

Le Bec-Fin is a gastronomic institution that must be experienced at least once by any serious foodie, whether you are visiting Philly or live within driving distance. The front-of-the-house staff delivered a flawlessly executed experience, gracefully transitioning between courses in classic French style. Even after 38 years in business, Chef Perrier continues Le Bec-Fin's culinary excellence, including the selection of a talented Chef de Cuisine, Pierre Calmels. Pride of ownership is evident as he strides through the dining room, ensuring a top quality dining experience is provided for his well satisfied patrons.

On the Road Again

Any guesses where I am this time?

Alex - Las Vegas

When we found out that we were going to be in Las Vegas for business, the task of selecting the restaurants we would visit became of paramount importance.

Who better to seek advice from than one of my favorite local Portland, Maine chefs, Krista Kern (of Bresca fame). Having spent time in Vegas kitchens, she steered me straight to
Alex at the Wynn, describing Chef Alex Stratta as one of the best chefs in Vegas.

A celebrity of sorts, Alessandro
Stratta played the role of Iron Chef Italian on Iron Chef USA. He was a recipient of the James Beard Foundation Award for Best Chef Southwest in 1998, and named one of America's Ten Best New Chefs by Food & Wine Magazine in 1994. Chef Stratta opened his namesake restaurant, Alex, at the Wynn Hotel In Las Vegas in 2005. Since then, Alex has received ratings of 5 stars from the Mobil Travel Guide, 5 diamonds from the AAA Restaurant Ratings, and 2 stars from the Michelin Guide.

We arrived early for our dinner at Alex so that we could have a glass of champagne in the lounge and enjoy the ambiance of the restaurant before engaging in the multi course dinner that would soon commence.

My husband selected a glass of Laurent Perrier Ultra Brut champagne which had an intense yeast nose. Smooth and buttery, it was a striking contrast to my florally and refreshing Schramsberg Blanc de Blancs. I order Schramsberg as much for the memories it evokes, as the taste. One of my favorite diversions when in Napa Valley is the Schramsberg vineyard for the wine cellar tour and tasting.

We admired the restaurant decor as we sipped our drinks. Warm and rich,with floor-to-ceiling windows and long silk drapes, the restaurant has a 1930's Parisian feel, with similarly themed music playing softly in the background.

Once we were seated at our table in the dining room, I inquired about the Chef's signature dishes. The waiter informed me that he was so well known for his short ribs that he took them off the menu because it was all people would order! He didn't want to be associated with a particular dish, preferring that his diners instead experience a vast array of tastes while dining at his restaurant.

We made our selections from the a la carte menu, choosing appetizers, entrees and desserts. We asked the sommelier to pair appropriate wines with each course, which he gladly agreed to do.

And then the gastronomic symphony began!

The first treat from the kitchen was an asparagus cream soup with lemon infusion, followed by a spectacular trio of tuna tartar, veal and proscuttio. The delicate and fresh tuna was topped with sesame oil and cilantro. The veal was extraordinary - deep fried, tender, and piping hot, while the deliciously salty proscuttio was wrapped around a thin and crispy breadstick.

Thinking that was the extent of the "treats," we were surprised to be presented with yet another platter of goodies. A silky artichoke soup, kampachi belly tartar that tasted as though it had been just pulled from the sea, a tiny cheese puff that had a surprisingly warm liquid cheese center, and a delicate puff pastry that contained a medley of earthy sauteed mushrooms and sweet caramelized onions. The Chef had some fun with the last creation, a miniature lobster "burger." A lobster claw, topped with roasted red pepper and lettuce, was sandwiched between a tiny sesame seed bun.

Our final treat was one of the standout tastes of the evening - Lobster and Foie Gras deep fried and set upon a piece of arugula. A fennel toothpick was used to thread the lobster, foie gras and arugula so that the trio could be dunked in the accompanying lobster broth emulsion. It was out- of-this-world and a definite contender for my list of Top Food Experiences of 2008.

Our appetizers arrived soon after the last treat. My Napoleon of Bluefin Tuna, Kanpachi and Osetra Caviar was stunning in appearance. Thin slivers of fresh fennel separated the layers of Bluefin and Kanpachi. A generous layer of caviar graced the top, while sprigs of baby cilantro adorned the plate. I suspect this dish is pre-made and refrigerated until it is to be presented, as it was so cold that I could not fully appreciate the taste of the ingredients. The last bites were significantly better than the first, as it had time to warm to room temperature.

My husband's Santa Barbara Spotted prawns with Ricotta Gnocchi was yet another standout dish. The shrimp were poached in chicken stock and served with roasted red pepper, Savoy cabbage, black truffles, and delicate gnocchi that melted in the mouth. The addition of sesame oil gave the dish an interesting Asian/Italian fusion flair.

My entree, crispy wild sea bass, served with garlic ravioli, basil puree and red pepper bouillabaisse, had a distinctively Mediterranean flavor. My husband's quail was wrapped in a thin layer of smokey, salty pancetta and served with sweet figs, tangy rhubarb and a creamy celery root puree.

While the wine that the sommelier paired with the sea bass did not enhance the dish, it was a spectacular 2005 Barbieri Syrah that comes from the Colson Canyon Vineyard in Santa Barbara - a vineyard owned by the master sommelier at Alex! Big and bold, it was one of the most full bodied red wines I've tasted. My husband put his dislike of Merlot aside and enjoyed his 2004 Winemasters Blend (55% Merlot and 45% Cabernet), which perfectly enhanced each and every bite of his quail.

The intermezzo, a refreshing coconut tapioca topped with a pineapple crouton, and finely diced melons and berries, cleansed the palate beautifully. I continued the coconut theme and selected the coconut crepes for dessert. A contrast of temperatures and textures, this dessert was utterly refreshing. Three powdered sugar-dusted warm crepes were served alongside a tropical fruit compote that was topped with coconut ice cream. My husband's malted Chocolate and Banana Napoleon was a spectacular presentation, featuring deep chocolate gelato and creamy banana custard.

Alex is sure to be named one of Gourmet's Top 50 Restaurants in America on their next published list. The cuisine is inventive French/Italian fusion. The service is flawless, sophisticated without being stuffy. I will undoubtedly return to Las Vegas on business at some point in the future and the one single restaurant I will seek out is Alex. If business does not bring me to the area in the near future, I will consider flying there simply to dine at this fine restaurant, a telling sign of a spectacular restaurant for those who know me well.

Camden Excursion

The recent hype about
"staycations" - staying home and enjoying Maine this summer - got me thinking about day trips from Portland.

One of my favorites is to get up early and head up the coast for breakfast - Mae's Cafe in Bath is a perfect stop. From there, I like to continue on Route 1 to Camden to hike Mt. Megunticook. I always stop at the Market Basket located on Route 1 in Rockport for picnic supplies to enjoy when I crest the top of the mountain. This cute deli features homemade breads, desserts, meats, cheeses, wine, jams and other gourmet picnic provisions. Pick up a couple of extra loaves of Honey Wheat Bread - it is fantastic - even better than Big Sky's version.

If you find yourself with no means to carry your picnic supplies up the mountain, stop in at Maine Sport Outfitters, as we did on our most recent trip. They will outfit you with a new backpack, water canteen, and whatever else you might need for your hike. Not only do they have all the outdoor gear you would ever want, they also carry the Horny Toad clothing line for women (my favorite brand of comfortable weekend wear).

With breakfast in the belly, shopping complete, and lunch provisions tucked away in your backpack, continue along Route 1 through the quaint town of Camden. About a mile outside of town on your left is the parking lot for Mount Battie and Mount Megunticook. It's a state park, so you'll need to pay a few dollars for each person. We park 1/4 of the way up the mountain(if you park at the bottom, the first 1/4 mile of the hike is just along the road) and choose one of the two hour hikes.

When you pay to enter the park, the attendant will give you a map detailing various hikes that range in difficulty and hours needed to complete. It's peaceful and beautiful walking through the woods, catching glimpses of the ocean here and there. The last part of the hike on the trail we selected (I believe it was the Scenic Trail) was fairly steep and rocky, which made the final ascent to the top that much more rewarding. The views from the top are breathtaking, with the town, elegant church steeples, and the harbor filled with windjammers spread out below. It's the perfect spot to enjoy a picnic lunch, relax, and catch some rays.

With Portland only 1.5 hours away, an overnight stay in Camden certainly isn't necessary. But, if you decide to prolong the trip and spend the night, The Camden Harbour Inn is a nice spot within walking distance of the town, and with views of the harbor. Best of all, they house one of my favorite restaurants, Natalie's.

What's your favorite day trip from Portland?

Pasta Sauce

My husband plays wallyball with the guys once a week and when he arrives home hot and sweaty at 7:15, there are only two things he wants: a shower and pasta.

While he will settle for bottled sauce, I do my best to make his favorite homemade red sauce each week. My version is so easy to make, it's doable even on a weeknight.

I stumbled upon the recipe, which I've modified, in Cooking Light years ago - it was part of a recipe for lasagna. I use to only make it in the summer when tomatoes were ripe and delicious. Now that Backyard Beauties are available year round (I buy them at Hannaford and Whole Foods), the sauce is no longer just a summertime treat.

Here's the recipe:

1 tablespoon olive oil (I prefer Laudemio Extra Virgin)
1 cup finely chopped onion
5 garlic cloves, minced
4 lbs diced fresh tomatoes
4 teaspoons salt
1 teaspoon black pepper
3 teaspoons dried oregano
2/3 cup chopped fresh basil

Heat oil in a large sauce pot over medium heat. Add onion and garlic. Saute 7-10 minutes, until tender, stirring occasionally.

Add tomatoes, 3 tsp salt, pepper, oregano and a drizzle of olive oil. Bring to a boil. Reduce heat and simmer 1 hour, 20 minutes or until slightly thickened.

Remove from heat; stir in basil and 1 tsp salt.

Serve over pasta, or use to top pizza dough (add chunks of fresh mozzarella and fresh basil leaves).

I hope you enjoy the recipe as much as I do.

Bon Appetit!

Hot Diggity Dog!

From Joel Robuhon to Hot Dogs. What gastronomical leaps I experience in a given week.
The hot dogs are thanks to my husband, who has a home office. Read on...it will all come together.

My husband will get in his car and drive to Maine Coffee Roasters for his mid morning caffeine fix - but he won't grind coffee beans for the French Press. He'll also drive to pick up lunch at Leavitt & Sons, but he won't make a sandwich.

He's perfectly capable of cooking - in fact he taught me most of my culinary skills many years ago. But just like ironing, he "forgot" how to cook the moment I slipped the wedding ring on his finger. How convenient.

He will heat water for tea if there's a tea bag - although he knows how to make loose leaf. He heats soup in the winter, but only the kind with the pop top (a can opener is just too much work). And he'll put leftovers in the microwave if they are pre-portioned in microwavable containers. I think you get the drift.

I try to ensure that we eat healthy whenever we are home, since we spend so much time dining out. So when he latched onto soy hot dogs and soba noodle salad as one of his favorite summertime lunches, I had to find a way to make this lunch easy for him to prepare. The salad is easy. Pre-make it on the weekends and stick it into "gladware" containers. He's ok with tabouleh too, which can also be prepared ahead of time. The hot dogs were more challenging.

That is, until I opened my Hammacher Schlemmer catalog and saw The Ultimate Hot Dog Maker! For the price of $49.95 I bought a Hot Dog Toaster, complete with a wiener basket!

Today was the test. I defrosted the Smart Dogs, left the hot dog buns in the fridge, and the Hot Diggity Dogger Hot Dog Toaster box on the counter. It worked. Intrigued by the new toy, and the thought of enjoying barbecued hot dogs and warm buns with the push of a button, he made his very own lunch.

The toaster can cook two dogs and two buns at a time. With four settings ranging from rare to well-done, hot dogs can be cooked to please any palate. He needs to play around with the settings a bit, as he complained that his bun was singed on the edges. And he's not quite sure how to safely remove the hot dog from the wiener basket (he used a fork today). But I think we're onto something.

Wish him luck - and if you have any easy lunch suggestions, send them my way!