Ready for Baby

Colluding with my husband, friends and business colleagues were able to surprise me with a baby shower on Saturday. Under the guise of needing to satisfy his craving for Blueberry Guinness Cheesecake, my husband dragged me to Walter's after our morning of running errands. Before I realized what was happening, people were yelling, "surprise!"

I should have suspected, as Walter's is my "go to" place for group celebrations such as baby and wedding showers. The second floor can accommodate several dozen people in a "non-banquet" type setting, complete with hardwood floors, exposed brick, and large windows overlooking Exchange Street. There is something for everyone on the menu, yet the food is anything but boring. And the desserts - particularly their signature Blueberry Guinness Cheesecake - are excellent.

Since I didn't register anywhere, my friends were challenged to find a gift that they thought would be perfect for me and the little guy. I received mostly clothes at this shower - ranging from preppy to hippy and everything in between - reflecting the diverse personalities of my friends. This was my third baby shower this month - the last one was very creative - each guest bought me a copy of their favorite childhood book. I loved it!

Thanks to the shower gifts and my own careful planning, the nursery is finally complete and the drawers are filled with clothes and baby essentials. We are now officially ready for our new arrival. It took visits to dozens of stores, hours spent on Consumer Reports and Amazon researching and learning everything that is needed for such a little being, and countless visits from the UPS man, but we did it! Who knew it would be so much work? Yeah, yeah, I know - it's nothing compared to what lies ahead. But for now, this Type A personality is going to take a deep sigh and relish the fact that all of my baby preparation tasks are complete. At least I hope.

Wish me luck.

Flatbread - Portland, Maine

Whenever anyone asks me where my favorite pizza place is in Portland, I always say Flatbread. Some don't count Flatbread's wood-fired, clay oven, all-natural pizza as "real pizza" because it's not dripping with grease - but that's exactly what I like about their pies.

Sure their pizza is unconventional. Pizza dough is spread thin and topped with an ever-changing assortment of organic veggies, nitrate-free meats, free-range chicken and seafood. Two of my favorite pies are the Coevolution (formerly the Punctuated Equilibrium) - topped with kalamata olives, rosemary, red onions, goat cheese, roasted red peppers, mozzarella and spices - and the Community Flatbread, featuring tomato sauce, caramelized onions, mushrooms, cheese and herbs. But my all-time favorite Flatbread pizza was had years ago, just before Thanksgiving. It was topped with a fabulous combination of blueberry chutney, roasted duck and goat cheese. What I would do to see that pizza featured again - it was to die for!

For years my husband and I dined at Flatbread once a week, but we eventually became tired of the lack of appetizer options. There is only one - an organic mesclun salad topped with toasted sesame seeds, shredded carrots, diced celery, seaweed, and a berry vinaigrette. And while the salad is delicious, I long for more options. I respect a restaurant that does a few things very well - as Flatbread does - but even a soup option to use up left-over pizza ingredients would add a little variety for frequent visitors of the restaurants. To their credit, in the last year or so, Flatbread has added the option of topping the mesclun salad with cheese, veggies and/or the special "carne" of the day. Diners can now turn the salad into a meal - or deviate a bit from the standard greens.

On our most recent visit, in addition to the Mesclun Salad, we enjoyed the "Carne Special" - topped with sweet Maine shrimp, pesto and roasted yellow peppers. We also ordered a small Community Flatbread to round out our feast. I almost never have room for dessert at Flatbread, as I am always so full. But on this visit, I decided to take advantage of my excuse of "eating for two" and ordered the gingerbread. Thick and moist, the huge slice of gingerbread had been warmed in the oven, then topped with vanilla ice cream, whipped cream and cinnamon. It was out of this world!

We are always pleasantly surprised with the value received at Flatbread. Our salad, two small pizzas, dessert and drinks totaled $37.72 on our most recent visit - and we even had leftovers. I would think to dine there more often if they sent a daily e-mail or had an RRS feed announcing their specials ... something I've asked their management to launch for years.

Flatbread, located at 72 Commercial Street on Portland's working waterfront, is one of seven locations. The others are in New Hampshire, Connecticut, Massachusetts and Hawaii. Unlike traditional chains, Flatbread seems well-connected to the communities they serve, as evidenced by their benefit nights, where a portion of every flatbread price is donated to a local nonprofit. And I still remember when - years ago - they allowed one of their waiters to serve his home-made root beer to restaurant patrons. That waiter, Matt Seiler, eventually turned his experimental brew into a successful business, Maine Root.

Flatbread is definitely a "kid friendly" restaurant - something I'm on the lookout for these days given my soon-to-be-born new dining buddy. Cement floors, wooden tables, wrought iron chairs, and a big clay oven give the Portland location a laid-back, hippy feel. I've celebrated many friends' birthdays at Flatbread - it's the kind of place you can let your hair down, talk and laugh at loud decibels and not feel as though you are bothering a soul. In the summer months, patrons can dine outside at picnic tables on the deck and watch the Casco Bay ferries maneuver in and out port.

Flatbread does not accept reservations and given the restaurant's popularity, more often than not there is a wait for a table - even at lunch. Do yourself a favor and call ahead to put your name on the list to shorten your wait once you arrive. Sure you'll receive evil looks from all the patrons waiting who didn't know they could call ahead - but who cares? Soon you'll be enjoying some of the best pizza Portland has to offer.
Bon Appetit!

Rock On

I love to cook, so you can probably imagine all the cooking-related gadgets I receive as gifts. One of the more useful gadgets I received recently is a "Pizza Rocker."

I make pizza at least once a week - either on the grill or on a pizza stone in the oven. It's hard to imagine how I lived so long without a pizza rocker. I've tried numerous "wheel" pizza cutters and knives, but the toppings always become dislodged when I cut the pie. Not so with the "twin handle" pizza rocker. The pizza is perfectly cut in seconds with clean edges and toppings in-tact.

The Pizza Rocker has now become one of my handful of essential kitchen tools.

Rock on.

Harraseeket Inn - Freeport, Maine

More than a decade ago, my husband and I used to celebrate special occasions at the Harraseeket Inn. We have many fond memories of dining fireside at the Inn, so I was looking forward to our Valentine's dinner. Unfortunately, it proved to be a disappointing experience.

The Main Dining Room at the Harraseeket Inn is brightly lit with wall sconces, creating a casual atmosphere, not conducive to a romantic evening. Various colored table cloths - that don't coordinate with each other, or anything in the room - adorn the tables, while comfortable Windsor chairs invite diners to linger over their meals. The atmosphere reminds me of ski lodge dining - casual, eclectic and rugged - featuring flooring and furniture appropriate for family dining.

The wine list was the first disappointment of the evening. With only eight weeks until my due date, I perused the list only for interest; my husband, on the other hand, was searching for a hearty red-by-the-glass to warm him on the chilly evening. Unfortunately, all of the red wines were young, including the '05 pinot noir he ultimately selected (which was poured from a bottle with an '06 label).

House made crisp rye flatbread was served alongside slices of white and wheat bread in the basket brought to our table. Soft butter, whipped with olive oil, was a welcome accompaniment. While we enjoyed the warm bread, we optimistically turned our attention to the menu which featured numerous delicious-sounding plates.

My husband's appetizer - the Lobster Crepe ($8) - turned out to the the highlight of the meal. Chunks of lobster and slices of Oyster Mushrooms were wrapped in a delicate crepe, then topped with a rich, buttery madeira wine sauce. The Lobster Stew ($9) was similarly delectable. Chunks of rich lobster graced the sherry-laced cream based broth. Pair the Stew with the Lobster Crepe and you have a reason to visit the Inn.

Unfortunately, my Duck Leg Confit ($12) appetizer was not nearly as memorable as the lobster appetizers. While the duck itself was well-prepared - moist and flavorful - the accompanying plum sauce was overpowering. A pan-fried spiced bread - almost like a fruitcake - was an odd addition to the dish. To make matters worse, the duck was served in a deep bowl which made it difficult to cut with a fork and knife; a plate would have been a more suitable serving dish.

Considering how well the chef prepared our first two lobster courses, I was looking forward to my entree - Whole Poached Lobster - lazy style - with Maine Shrimp Risotto and Garden Vegetables ($29). While the lobster was fine, the risotto was lukewarm and had a gluey texture. French beans, cauliflower, roasted tomatoes, caramelized parsnips and pea shoots comprised the vegetable medley. I found the random slices of sauteed apples on the plate to be a strange accompaniment to the schizophrenic dish.

My husband's Roasted Duck ($23) was cold, as was the accompanying Sweet Potato Gratin. The shallot confit and maple thyme jus was an attempt at creativity that simply couldn't redeem the poorly executed entree.

Had our waitress told us about the made-to-order souffle earlier in the evening, we would have chosen that for dessert. By the time we were provided with the dessert menu, however, we did not feel like waiting an additional 20 minutes for it to be prepared. Instead we opted for the Valentine's night dessert special - a heart shaped cheesecake. Pre-plated and ice cold, we left the cake mostly untouched. After a single sip of my decaf cappuccino, I deemed it watery and unappetizing.

Perhaps my impression of the Inn might have been more positive if I was not fresh from dinner and an overnight stay at The Inn at Little Washington. There is simply no comparison between the two. I suspect the Harraseeket Inn has its base of loyal patrons; the proximity of the Inn certainly makes an inviting stop for weary Freeport shoppers. And while I would not return for dinner, I would stop in and warm up by the fire with a bowl of Lobster Stew.

Beach2Beacon 2009

Mark your calendars for this Sunday, March 15. That's when - at 12:00 noon - on-line registration for the Beach2Beacon begins. Space is expected to fill within the first 24 hours, so if you want to participate, you might want to plan to be in front of a computer within the first hour that the registration is open.

I'll be ordering my baby jogger ("The Bob Revolution" - any feedback on this model??) in the next couple of weeks - complete with an attachment for an infant seat - so I can begin training as soon as the little guy arrives. The race gives me the perfect incentive to work back up to my pre-baby mileage and quickly drop the weight that has been added to my frame.

This year will mark my 11th Beach2Beacon run. If you haven't participated in the event - either as a runner, walker, volunteer, or spectator - you are missing out on a special community event.

I hope to see you on race day - August 1st.

The Farmer's Table - Portland, Maine

When we stopped into the Farmer's Table on Saturday night, there were only two available seats left - both at the bar. Thank goodness, because I was too exhausted to cook after spending 10 hours shopping in Massachusetts for baby "stuff" and maternity wear to get me through the last 7 weeks (not that I'm counting).

Located at 205 Commercial Street (the former Mims location), The Farmer's Table is the brainchild of Chef/Owner Jeff Landry, formerly of Eve's at the Garden (Portland Harbor Hotel).

Sitting at the bar allowed us a great vantage point to check out the kitchen, and chat with Scott, the friendly bartender. My husband ordered an Allagash White to enjoy as we perused the menu, while Scott prepared my drink of choice these days - cranberry and orange juice with seltzer water and lime (can't wait to return to wine!). Slices of Standard baguette and soft butter tided us over until our appetizers arrived.

Silvery Moon Brie Fritters ($9) were my husband's choice for his first course. Fried cheese is not my thing - so I found them a little bland, but the apple mustard added a nice tanginess that would only have been improved had the sauce been warm. My Maine Crab and Cornbread Cake ($8) was light, fluffy, and steaming hot! Delicious spicy mayo and diced chives topped the cake. My only suggestion for this dish would be to dress the baby greens with a light vinaigrette - otherwise, this appetizer is a winner.

My Angel Hair Pasta ($13) entree was served with dollops of creamy goat cheese, wilted spinach, roasted sweet potato and parsnips. While it was enjoyable, I would try other entrees before having this one again. My husband's Roasted Chicken ($16) was the prize selection of the evening! A huge portion of succulent chicken was piled atop mashed potatoes and garnished with sauteed mushrooms, roasted parsnips, sweet potatoes and pan jus. This dish was fantastic! And while both of our entrees were served only lukewarm in temperature, I suspect this was just one of those opening weekend kinks that will be rectified.

Desserts are made on-premise. The night we dined, three were offered: Toll House Pie, Creme Brulee and Blueberry Cobbler. We opted to share the Cobbler ($6) - tiny, tart blueberries served warm and topped with home made biscuits and a dollop of vanilla ice cream. I only wish I had saved enough room to finish every morsel of this delicious dessert - as it was, I could only muster a few bites after our filling dinner.

The sign outside The Farmer's Table the night we dined advertised "comfort food" - the perfect description for the simply prepared cuisine found inside. At price points similar to The Front Room, The Farmer's Table is a better execution of the concept, proving that comfort food does not have to be drenched in oil. Fresh, local ingredients are used wherever possible in Chef Landry's dishes, resulting in high quality, well prepared cuisine.

Bottom line: For those seeking simply prepared, well-executed comfort food, The Farmer's Table fits the bill; it is a great new addition to Portland's food scene.

P.S. Contrary to prior reports, The Farmer's Table is accepting reservations - their phone number is 207-347-7479. I would highly recommend securing a seat in advance if you want to give them a try, particularly given the number of disappointed patrons they had to turn away on night #2 of opening weekend.

Restaurant Week Maine at Hugo's

Hugo's was hopping when we arrived for our Restaurant Week dinner on Friday evening. Every table was filled, including the seats at the bar.

The menu items offered were even better than those advertised on the RestaurantWeekME website. We started with the piping hot Rutabaga Soup - made ever-so-tart with the addition of cider and Saba vinegar. In addition to the three course prix fixe menu for $30.09, a supplemental course - either Maine Mussel Risotto or Mac & Cheese with Crimini Mushrooms - was offered for an additional $10. We chose one of each. Fresh peas graced the saffron-infused risotto, while a hint of lemon added wonderful lightness to the traditionally-heavy pasta dish.

The Duck Leg with potato beet hash was the highlight of the meal - the duck literally fell off the bone and melted in my mouth. The pan-seared Scottish Salmon was fresh and had a beautiful color -- it was accompanied by a light and refreshing seaweed and cilantro slaw.

The Orange Scented Carrot Cake was my husband's choice for dessert, though I picked the real winner - the Bittersweet Chocolate Brownie with espresso caramel ice cream. Warm, and draped in fudge sauce, this dessert was the perfect antidote to my pregnancy sweet tooth.

With Joe Riccio (formerly of Evangeline) behind the bar, the wine pairings were utter perfection - as was each course we enjoyed. Hugo's is definitely a "must do" during Restaurant Week (which ends March 10th) - and beyond.

Restaurant Week Maine at Cinque Terre

Having had wonderful meals at Evangeline, Bresca and Fore Street within the last month and half, we decided to try a few restaurants we haven't been to in awhile during Restaurant Week Maine.

Restaurant Week seems to be doing its thing, as evidenced by the full tables at Cinque Terre on Wednesday night, and the people still dining at Bresca and Fore Street that we noticed on the drive home at 9:30pm. The hostess at Cinque Terre said they had been busy all week and had numerous reservations for the remainder of Restaurant Week (which ends March 10).

For our first two courses we tried the Arancini (crispy risotto and Maine crab balls served with romesco sauce and pesto) and the cajun-style Grilled Monkfish served with chickpeas, arugula pesto and Sicilian tapenade (fabulous!). As a bonus Chef Lee Skawinski has added a free cheese course - served with candied walnuts - to the prix fixe menu. Our only disappointment was the dessert. Though the flavors were delicious, my husband's Butterscotch and Vanilla Bean Panna Cotta had a soupy consistency, while the crust on my Chocolate Espresso Mousse was dry.

Unfortunately, many of the shortcomings I described in my Summer 2007 Cinque Terre post still exist. Most noticeable is the inconsistent timing between courses. We had a long wait before the first course, and there was almost no spacing between the first and second courses. Then another long wait between the cheese and the dessert.

Priced at $30.09, the Restaurant Week menu at Cinque Terre is probably the best deal you'll ever find at this restaurant. At $84 before tip (we also ordered sparkling water, a glass of wine and a beer), we received about a 20% discount compared to similar quality meals at other area restaurants. Given this, if you've ever wanted to try Cinque Terre, I would suggest doing so during Restaurant Week Maine.

On another note, Back Bay Grill has decided to offer the Restaurant Week menu on Saturday night. One restaurant that I was surprised to learn was not participating in this local foodie week promotion is Street and Company.

Restaurant Week Maine Begins

I’ve booked two restaurants already for Restaurant Week Maine. I'd love to hear about any favorites you discover as I look for a spot to book my third dinner out. Just place a comment to this post if you have any suggestions.

P.S. Any guesses what dish is pictured on the left - and at which Portland Maine restaurant it was served? One hint, I had to ask for it in advance; it’s not normally on the winter menu…

The Inn at Little Washington - Dinner

At the crossroads of many culinary awards, The Inn at Little Washington has been on our list of places to try for years. The Inn's restaurant, ranked 23rd on Gourmet's List of Best Restaurants, has been awarded Five Stars from Mobile, the AAA Five Diamond Award, and has earned a 29 point rating from Zagat.

Proprietor/chef Patrick O'Connell opened the Inn at Little Washington in 1978 in an abandoned gas station. Though he is not a classically trained chef, O'Connell has received numerous awards, including the James Beard Foundation's Outstanding Chef in America (2001) and Best Chef in the Mid-Atlantic region (1993).

Having travelled from Maine for dinner at The Inn at Little Washington, we felt that the chef's Tasting Menu ($188pp; with wine pairing $288pp) was in order. We were disappointed to learn that they were out of the first course - "A Tin of Sin" - American Ossetra Caviar (supplied by Browne Trading) with Crab & Cucumber Rillette. For a Mobile 5 Star restaurant to be out of an item on their tasting menu at 7:30 p.m. is inexcusable. Still, after discussing substitution options with our waitress, we decided to stick with the Tasting Menu, as opposed to ordering a la carte.

A tea cup of piping hot, creamy parsnip soup garnished with a sprinkle of nutmeg served as our first amuse bouche. It was sublime! Next came a platter featuring a deep fried risotto ball, rockfish with guacamole and cilantro, beet and cranberry mousse, and proscuttio wrapped pear. Many of the flavors introduced in this course would again appear throughout our culinary expedition that evening.

Island Creek Oyster Slurpees was the substitute for the caviar as the first course. Each mollusk featured a different topping: passionfruit, cucumber puree and horseradish. The oysters were paired with a Voirin-Jumel Blanc de Blanc Brut champagne that was not as refined as other champagnes we have enjoyed.

I am allergic to oysters, so my first course was the "Beet Fantasia." The visual presentation of this dish was spectacular. Three varieties of roasted beets were accompanied by beet mousse, citrus and cilantro salsa, and vodka gelatin cubes. The beets were set on a bed of horseradish which gave an interesting kick to what could have been a rather ordinary appetizer.

Wild Mussels topped with breadcrumbs and baked with an herb butter and white wine sauce were to my husband's liking. His third course - Pan Roasted Maine Lobster in Artichoke Barigoule -featured chunks of lobster in a stew consisting of poached artichokes with a "perfumed" vegetable broth and a hint of lemon. A 2006 Inama Soave Classico was the perfect pairing to this dish, having characteristics of both citrus and minerality.

Sesame Crusted Rockfish with Baby Shrimp and Artichokes was my favorite dish of the evening. The delicate rockfish was set in a white wine butter sauce and accompanied by grape tomatoes and pearl onions. The flavors combined spectacularly on the palate. A close second to this standout dish was the Potato Wrapped Tuna Wellington. The tuna was wrapped in nori and a crispy potato skin, then topped with Bernaise Sauce. Unfortunately, the wine pairing, a 2007 Grochau Cellars Pinot Noir from the Willamette Valley (Oregon), was much too young and bright.

As many readers know, one of my biggest pet peeves are restaurants that don't offer tastes of wine before pouring full glasses. After a few less than stellar wine pairings, my husband asked the wine steward to allow him a taste before the full glass pour. Given the caliber of the establishment, I was surprised he had to ask.

My husband's favorite dish of the evening was the Peking Duck Breast served atop a creamy pumpkin risotto. Caramelized endive and crisp onion rings added contrasting flavor and texture to the game, though the sweet and creamy risotto was my favorite element of the dish. I am always pleased to see Peking outside the traditional setting of a Chinese restaurant, such as last summer's fabulous dish at Table 31 in Philly.

A fun and creative twist on the traditional sorbet intermezzo served at most restaurants arrived next. A vanilla bean and passion fruit sorbet "dreamsicle" was served atop a bed of toasted coconut on an ice-cold tile. The intent was to use the stick, roll the sorbet in the coconut and eat it like a popsicle! Any stuffiness or air of sophistication went out the window with this course, as diners throughout the restaurant licked and slurped their way through this ice cold creation.

Our final course, a Limoncello Souffle with Lemon Ice Cream was utterly delicious. The souffle was light, fluffy and filled with a delicate lemon liqueur sweet cream sauce. The accompanying Jorge Ordonez Muscat from Spain was surprisingly light - not at all syrupy like some of the Muscats I have tried.

While wine pairings were well-timed, delivered to the table in advance of each dish, I was not offered a single drink refill the entire evening (I had ordered a non-alcoholic juice drink when we were seated). Other disappointments - relative to the accolades this restaurant has received - were the lack of black napkins for those wearing black clothing and the lack of bottled water choices.

I had read that the service at The Inn at Little Washington bordered on perfection. I have been spoiled over the years, eating at some of the finest restaurants in the country so I am perhaps less easily impressed. I found the waitstaff hovering behind the curtain inside the door next to our table - peering out periodically - intrusive and a bit odd.

After dinner we were offered a tour of the kitchen. Luxuriously large and bright, it is a wonderful working environment for the chefs lucky enough to cook at the Inn (Rob Evans of Hugo's is one of the restaurant's well known alumni). The two chef's tables were tucked out of the way - but within perfect visibility to watch the meal preparations. I would definitely choose one of these tables in the kitchen if I were to dine at the Inn again.

Dining at the Inn at Little Washington is certainly a special experience. The decor of the Inn alone is worth seeing; dinner and an overnight stay is ideal for those seeking a wonderfully relaxing and romantic getaway. The Inn at Little Washington is not a restaurant worth flying for (unlike Alinea, The French Laundry & Joel Robuchon). Similar to my opinion of Charlie Trotter's, which seemingly rests on its laurels, the restaurant is a time capsule of its heyday in the 90s. The passion and creativity characteristic of many up-and-coming chefs appeared to be missing from the cuisine and restaurant aura. Still, it is likely one of the best meals you will find in the vicinity of D.C. and definitely worth the trek if you are visiting the area or live within driving distance.

P.S. Last week's post has a recap of the tea service, breakfast and our accommodations.