Get your goat cheese
If I had to make a “desert island list” of the five foods I’d have to have — were I shipwrecked a la Robinson Crusoe — then goat cheese undoubtedly would be on that list (as would wild Maine shrimp, clementine oranges, really good crusty bread and Toblerone bars). So, naturally, Appleton Creamery in Union is a place I want to visit someday, since it makes some of the best goat cheese you’ll ever have the privilege of tasting. On April 20, 22 and 24, the creamery will offer classes on the basics of goat cheese: making it; the varieties of goat cheese; and the care and maintenance of the source of the cheese, goats. Appleton Creamery is also partnering with EllsFarm Sheep Dairy in Union to offer a two-day workshop on April 18 and 19 on making sheep cheeses: day one at the dairy, day two at the creamery. Classes are all $125 a day; to register, call 236-4371.
Linda Bean’s Perfect Maine, a new company started by L.L. Bean head honcho Linda Bean, appointed Margaret Salt McLellan, Maine’s Lobster Chef of the Year, as its executive chef. Linda Bean’s Perfect Maine is an initiative started by Bean to market Maine lobster and wild shrimp to places all over the country. Starting with their lobster bisque and expanding into lobster rolls, Bean and McClellan will offer lobster and shrimp products to supermarkets, specialty stores and restaurants in Maine and beyond. Bean operates lobster and shrimp purchasing stations in fishing hot spots such as Vinalhaven, Port Clyde and Tenants Harbor. She expects to purchase 3 million pounds of lobster meat in 2009. McClellan, who was executive chef at both Hilton hotels in Portland, received one of Maine’s highest culinary accolades last July when she was named Lobster Chef of the Year. Her winning recipe, Maine Lobster Purse with Pea Shoot Salad and Wild Maine Complements, wowed judges, including first lady Karen Baldacci. McClellan will represent Maine in the Great American Seafood Cookoff, to be held July 18-19 in New Orleans. Two new lobster dishes will be presented at the event. For more information on Linda Bean’s Perfect Maine, visit www.lindabeansperfectmaine.com.
You go, Grille
The Four Points by Sheraton at the Bangor International Airport, which has undergone more than $9 million in renovations over the past six months, also has revamped and remodeled its on-site restaurant with an all-new look and menu. Godfrey’s Grille, as it is now called, offers up anything but boring old hotel food. Executive chef Peter Taggart and food and beverage director Kimberley Dionne have assembled a wine list with 40 varieties, a fireside lounge, fresh-baked bread and rolls, and a breakfast and brunch menu to die for. Crab Benedict? Count me in. It’s also particularly vegetarian-friendly, with several meat-free entrees for noncarnivores. Godfrey’s Grille will hold an Easter grand buffet from 11 a.m. to 2 p.m. Sunday, April 12, featuring roast sirloin, Virginia ham, filet of sole and chicken piccata as options. For more information, or to make a reservation for Easter, call 947-6721.
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