chef sebastian carosi...

2012-01-04T22:12:00.000-08:00

Government control of our food supply is the ultimate step in our enslavement. Barack Obama has moved swiftly, and largely unnoticed by either Congress or the public, to seize authority over the very food we eat. The mechanism for this power grab is legislation that most Congressmen will vote for without reading, as usual, based on the synoptic introduction listing intended improvements. From the HR version: To establish the Food Safety Administration within the Department of Health and Human Services to protect the public health by preventing food-borne illness, ensuring the safety of food, improving research on contaminants leading to food-borne illness, and improving security of food from intentional contamination, and for other purposes. Going through process in the House of Representatives is H.R.875, the Food Safety Modernization Act of 2009. Concurrently being rammed through the Senate is S.425, the Food Safety and Tracking Improvement Act. A bill to amend the Federal Food, Drug, and Cosmetic Act to provide for the establishment of a traceability system for food, to amend the Federal Meat Inspection Act, the Poultry Products Inspections Act, the Egg Products Inspection Act, and the Federal Food, Drug, and Cosmetic Act to provide for improved public health and food safety through enhanced enforcement, and for other purposes. That sounds innocuous, doesn’t it? These bills are being coordinated by their sponsors to stifle the debate that would normally occur during the reconciliation of the House and Senate versions: These bills have the legal potential to eliminate organic farming, destroy small family farms, outlaw natural seed banks, and criminalize even backyard vegetable gardens. Their overt intention, although nobody is noticing, is to force all of the American people into a more costly diet entirely composed of genetically modified plants and animals. How will this work? The genetically modified seeds are patented, so farmers who purchase seed from Monsanto are not allowed to save seed from one year’s crop to sow the next year. If they do, they will be sued out of business by the agri-giant. So once they get on the treadmill, they are forced to purchase every year from Monsanto. (Monsanto has even routinely sued farmers who didn’t want their seeds, whose fields were contaminated by Monsanto seeds blown from neighboring farms.) This could be a moot point, as the hybrids often produce sterile seed. In fact, there is a danger that eventually the world’s grain crop could become totally sterile, destroying life on earth as we know it, since even the animals that we eat feed on the grains. Whether deliberately or through their native ineptitude Congress permitted the American people to be softened up to accept this restrictive legislation. Fear for public safety was induced by recent crises from Chinese (April, 2007) and Mexican (July, 2008) food imports, among many others. Such events could be almost entirely prevented by adequate enforcement of existing laws and honest effort by responsible government agencies. But instead of correcting the failed existing system, the Obama administration will use these shortfalls as an excuse to pass even more legislation, and in the process, prevent Americans from providing for their own sustenance. Worse, after claiming freedom from the influence of lobbyists, Obama is doing this at the behest of agricultural giant Monsanto, among others. One of his campaign advisors was Stanford University plant biologist Sharon Long, a director at Monsanto. Obama appointed former Iowa Governor Tom Vilsack, so close to Monsanto that he often travelled in their corporate jet, as Secretary of Agriculture. Most egregious, Obama’s reputed choice to head the new “Food Police” agency that will be created by this legislation is Michael Taylor, who joined Monsanto as Vice President for Public Policy in 1998. Monsanto, you will recall, was one of the companies that produced Agent Orange, the herbicide used to defoliate the forest cover in Vietnam which was linked to veterans’ diseases. They also acquired the subsidiary that made the artificial sweetener Aspartame, linked to many reports of health problems because it breaks down into formaldehyde (embalming fluid) in the human body. On the European Common Market, Aspartame is banned for all children’s products. Why is this not the case in Canada and the U.S.? Because Monsanto – which owns the NutraSweet Company which manufactures Aspartame – pays off the FDA, the American Medical Association, The American Dietetic and Diabetic Associations, Congressmen and Senators and virtually anyone who gets in the way, and in other countries too. The Canadian Broadcasting Corporation caught them red handed and aired a program where Monsanto was trying to bribe Canadian Doctors at Health Canada. From 1930 until they were banned in 1977 Monsanto was the sole American producer/marketer of polychlorinated biphenyls (PCBs), persistent organic pollutants which bio-accumulate in animals. Won’t a Monsanto minion make a great leader for the Obama food police? The rest of the world already resents being forced to use genetically modified seed from the United States, 90% of which is from Monsanto... There may be some unintended consequences for Barack Obama in these choices. His support is highly polarized — he has little among republicans and conservatives. And democrats and liberals are generally the ones who favor organic food and care deeply about the environment, so this goes against his political base. And, oh yes, Michelle and the girls just planted an organic garden on the White House grounds, amid much fanfare about promoting healthy choices. We wonder how that squares with her husband cozying up to Monsanto..................? keep your hands off of my food...... you have done enough damage .....!

razor clams.........................(siliqua patula)

2012-01-04T21:32:00.000-08:00

although the pacific razor clam is found from california to alaska, only a handful of beaches have populations large enough to sustain commercial harvesting of this unique, sweet tasting clam... fortunately, the remote ocean beaches of the pristine olympic peninsula in washington state are ideal razor clam habitat, which gives the quinault indian nation exclusive commercial access to the largest single razor clam resource on the pacific coast... of all the razor clams harvested commercially, quinault razor clams are the most prized for their large size and succulently sweet white meat... razors live near the surf line, which means they can only be harvested at extremely low tides..... diggin' for these bivalves is a blast.... consuming them is even better.......! if harvesting yourself, check the local fish police to see if the clams are high in domoic acid (a marine toxin)... in the kitchen they are commonly dredged in flour, dipped in local buttermilk and pressed into panko to yield a crispy exterior and slightly chewy inside... we also fry 'em up and situate them or one big ass clam on a toasted bulky roll with lettuce, thick cut tomato, american cheese and green tabasco mayo..... ahhh- the razor clam......!

cooking heritage breed turkey

2011-10-10T09:44:00.000-07:00

how to cook a heritage breed turkey this thanksgiving

1- go to a farm and purchase a heritage breed turkey 2- take a drink of some american made whisky 3- put the turkey in the oven 4- take another two drinks of whisky 5- set the degrees at 375 oven 6- take three more whiskys of a drink 7- turn oven the on 8- take four whisks of drinky 9- turk the bastey 10- whisky another bottle of get 11- stick a turkey in the thermometer 12- glass yourself a pour of whisky 13- bake the whisky for four hours 14- take the oven out of the turkey 15- take the oven out of the turkey 16- floor the turkey up off the pick 17- turk the carvey 18- get yourself another scottle of botch 19- tet the sable and pour yourself a glass of turkey 20- bless the saying, pass and eat out happy thanksgiving

virginia wine on film.......

2011-10-09T17:55:00.000-07:00

the virginia wine industry's rise from humble beginnings and the tale of the creation of the states 2008 vintage is told by this engaging new documentary- VINTAGE: The Winemaker's Year... the players and places of the Monticello (ava) wine region in central virginia serve as main characters, filling the screen with bucolic landscapes, beautiful wineries and a range of european and american accents to tell this captivating story... produced by the oenophiles at silverthorn films out of charlottesville, VINTAGE: the winemaker's year examines the factors that make virginia unique among the wine-producing regions and AVA's of the united states..... for all that are interested in the history of winemaking in this country the film explores why, 200 years after Thomas Jefferson's failure to cultivate grapes at Monticello, the region is finally flourishing as a producer of quality wines... This documentary will also shows how virginia is an advancing player in the boutique wine industry, gaining national attention and attracting top winemakers, enthusiasts and professional chefs alike.... the allure of c-ville and the surrounding wine country is easy to understand in this fascinating film- the soil, the climate, the landscape and the local culture scene make winemaking an appealing pursuit... this documentary is available at: SILVERTHORN FILMS- 313 2nd street south east, c-ville, va 22902 for $19.95 + $4.95 SH..... and remember- in virginia, every vintage has a story......

what is local............?

2011-05-25T14:50:00.000-07:00

when dining in some of america's favorite 'local foods driven' neighborhood restaurants one has to ask themselves- what determines that a specific product utilized in the kitchen by your favorite chef IS truly local............ who draws the parameters, and how do we keep the moral 'FOOD POLICE' active and how do we sleep at night knowing that some of the bragged about products on that favorite menu of yours are not local......... is 400 miles away local......? local cannot mean that a product was shipped in from over 400 miles away..... the carbon footprint on this product alone creates a conflict....... chefs and food purveyors in general usually practice local product procurement on the products that make sense geographically..... if your favorite neighborhood eatery boasts how LOCALLY driven they and their menu are- then offers up lamb from new zealand, how are you going to react at the chef's choice to bring in that lamb from over 3000 miles away to put it on your plate....... (the question is- do you even care) I would prefer to purchase the above mentioned lamb from a family run farm down the road that has adopted careful animal husbandry, rotational pasture grazing and other sustainable measures that will assure a low impact on the environment, put money directly into the community and allows me to travel to THE FARM to see with my own eyes that all of these standards have been met...... lobster from the cold coastal waters of maine are not local when served in the foothills of northern virginia...... do we consciously think of these facts before making that food purchase.....? prior to rapid mass transit, refrigerated cargo containers and factory farming the family meal plan and dinner choices were natural.......... you ate what grew in your region- hence no okra in vermont...... it just did not grow there....... but okra flourished south of the mason-dixon....... and come to think about it- there are no cranberry bogs in arkansas either....... as a professional chef I respects everyones efforts in the kitchen, and hell even I bend a little...... I have put sustainably harvested american (texas) shrimp on my menu from time to time...... and yes I am currently operating a 'local foods driven' kitchen in the piedmont........ but more over- I purchase 99% non industrial, sustainably raised, certified humanely dispatched meats (from blue ridge meats), as well as tons of local fruits, berries, nuts and tubers grown in rappahannock county to compile my weekly changing menus..... virginia has some true culinary treasures whether fermented, farmed, foraged or grown..................... traveling the hiways and biways of america you pass over 100 restaurants that offer crab cakes.......... is this right.......have you given it much thought...........!

virginia grape juice.........

2011-03-22T09:06:00.000-07:00

with over 190 wineries, virginia is showing promising strides in the oenophile world....... meeting and dealing with virginia winemakers, vineyard managers, tony kornhieser's official champagne guy and legendary virginia winemakers like mike bowles and gabrielle rausse has brought me closer to the vine here in historic virginia..... I have become a devout virginia norton apprercia-nado and have also become a true fan of virginia viognier, cab franc and meritage..... most of these vineyards fall in the monticello AVA (an american viticultural area) situated in the central piedmont region of the state.... this area is nestled along the eastern slopes of the blue ridge mountains and encompasses the small ridge known as southwest mountain..... it is historic in that it is home to thomas jefferson's monticello, where he spent years trying to grow european grape varieties.... there are currently 198 AVA's in the united states, and a total of 6 are here in virginia..... there are 191 registered 'farm wineries' in virginia, I have well over 130 left to visit.... the winemakers make it easy to want to taste their juice, they like to compare the climate here to that of bordeaux, with humidity and the potential for rain (and even hurricanes) at harvest.... making each vintage an adventure for the palette, as a result the wines tend toward an old-world balance that emphasises acidity and freshness rather than big, bold cali-style ripeness..... here are some of the virginia grape juice producers that I have tasted over the years and more specifically over the past few months- while this blogspot sat blank and motionless...... gray ghost . albemarle cider works . barrel oak winery . horton . chester gap cellars . chrysalis vineyards . gadino cellars . foggy ridge cider . ducard vineyard . jefferson vineyard . narmada winery . prince michel . rappahannock cellars . the now defunct oasis winery (fricken white house crashers) . unicorn winery . veritas winery . williamsburg winery . thibaut-jannison . gabrielle rausse (the god father of va wine) . boxwood . barboursville . kluge estate (not even $100 million can keep a good thing going good luck to the trump family) . montdomaine (mike is the pioneer who applied for the monticello AVA many years ago) . blenhiem vineyards . hume vineyards . keswick vineyards . pearmund cellars . phillip carter winery . sharp rock vineyard..........

orrrrrrrrrrrganic.....................

2010-11-04T11:43:00.000-07:00

non pesticide foods are definitely more safe for human consumption, you would be a fool to think otherwise, and washing DOES NOTHING for many foods.... did you know that lettuce is one of the food worlds worst...... every single leaf is saturated with the pesticides generally used.....! these chemicals creep in from the root system, and are in every leaf...... organic food is NOT a huge expense, depending on the food...... this country, and even this world is a bit backwards- just think, people spend 30 bucks on fake nails filled with chemicals...... they spend 60 bucks plus on hair cuts and dyes, but they don't give a damn what goes into their own body, they don't want to spend 1 to 3 dollars 'extra' on a bag of ORGANIC fruits and veggies........ -wow- if you are watching every single penny, as most of us are these days, watch the sales, contact the maker of your favorite foods and most will sent you coupons (printed on paper)...... or you can cut out something in your life, way less important than the food that goes into your mouth (aka- gaping pie hole)..........! quite frankly, the word ORGANIC does not mean pesticide free.... there are hundreds of articles about it, just do some research. the word ORGANIC just means it does not use the traditional pesticides..... for the most part, ORGANIC pesticides are worse than if they were injecting the stuff with plutonium.... copper sulfide is the pesticide of choice for organic farmers and growers..... and we should all know how highly TOXIC it is, and unlike DDT and other insecticides it becomes part of the soil, so no matter what- it becomes part of the food..... and that CAN NOT BE WASHED OFF........!

esopus spitzenberg........(malus domestica)

2010-10-27T12:01:00.000-07:00

one of the great american apple varieties, thomas jefferson's favorite...... he planted over 18 esopus trees at monticello many years ago..... noted for its spicy flavor, and for its susceptibility to any and all diseases afflicting apples.... this highly respected american antique apple is named after the settlement of ESOPUS, ulster county, new york, where it was found towards the end of the 18th century..... it was widely planted in the US in the 19th century and utilized for both dessert and culinary applications, but subsequently fell out of fashion although it remains a popular heirloom variety for gardeners and trees are available from many US nurseries...... the apples have an excellent flavor complexity, which improves with storage, making this a great keeper...... while american apple enthusiasts often seek out european (and especially english) antique varieties, there is unfortunately little if any interest in AMERICAN HEIRLOOM varieties..... it is apparent that american and european tastes in apples are quite different, with europeans apparently preferring slightly more complex flavors...... however, if there was ever an AMERICAN ANTIQUE variety that should appeal to european tastes, it must be the ESOPUS SPITZENBERG..........! the flavor is truly aromatic and matches the complexity of the aromatic english apples...... the flesh is very buttery dense yellow, and there is a rich sharpness which is often characteristic of high quality heirloom and antique dessert apples..... eating an ESOPUS is a thoroughly enjoyable experience...... in terms of supermarket varieties, the closest match is probably the JAZZ, which also has similar dense flesh and rich sharp flavors...... having been able to enjoy the ESOPUS SPITZENBERG many times over, whether in one of our ANTIQUE APPLE SYMPOSIUMS through THE NEW ENGLAND FARM 2 FORK PROJECT or by finding a single tree at an antique apple orchard this apple is still by far my favorite AMERICAN ANTIQUE APPLE.......... hands down

rachel ray lost 44lbs...........!!!

2010-10-27T09:02:00.000-07:00

dogged by a growing image problem (fat ass americans) that has linked HIGH FRUCTOSE CORN SYRUP with everything from obesity to diabetes, the corn refiners association has come up with a smart solution- (or a sly and sneaky one, depending on your point of view): change the name..... according to the Associated Press, the CRA is applying to the federal government to approve 'corn sugar' as an alternative name on our food labels...... it seems HIGH FRUCTOSE CORN SYRUP is a victim of its own success.... developed in the 1970's as a cheaper alternative to cane sugar, it quickly found its way into EVERYTHING from soda pop to bread..... but as the rates of obesity and diabetes in america climbed, the ubiquitous sweetener (known as the dietary devil) came to symbolize all that was wrong with the average americans diet..... consumers started avoiding it like the plague, no doubt in part because the name just sounded- well too damn industrialized.....! after all, my deep-rooted italian mom or grandma never reached for the HIGH FRUCTOSE CORN SYRUP to make any of their homemade breads, desserts or condiments...... even some conglomerate manufacturers started removing it from their products: gatorade, snapple, hunts and coca cola jumped on the bandwagon.... the CRA is crying unfair and a foul.................... they have now launched a slick new website that welcomes readers with a picture of a pleasant photo of a corn maze and the question- '.......confused about what you're hearing about HIGH FRUCTOSE CORN SYRUP......? but we in the food world already know: whether it is called corn sugar or HIGH FRUCTOSE CORN SYRUP, it is sugar and its make up is like practically every other sugar out there........ white (death) sugar, brown sugar, sucrose, honey, and even maple sugar are all roughly the same mixture of simple sugars called glucose and fructose....... given the fact that the american diet is already toooo damn sweet, we as american consumers with mounting health issues should be consuming less and less sugar in any of its molecular forms..... but hey- rachel ray lost 44lbs....

piss off...................wee-wee whisky

2010-10-26T10:33:00.000-07:00

the whisky world has been chattering like mad about designer and researcher james gilpin's student project......... showcased at london's royal college of art's show 2o1o...... design interactions....... which turns the sugar rich urine (yes I said piss) of diabetics into high-end single malt whisky....... yes I said piss....! the inspiration for GILPIN FAMILY WHISKY came from his own life as a type 1 diabetic..... his type 2 diabetic grandmother was his first candidate or shall we say-piss donor..... his projects states, '.....old people's urine becomes an exportable whisky of high economic value..........' large amounts of sugar are excreted on a daily basis by type 2 diabetic patients, especially among older people, gilpin also thinks that we should start to consider using that sugar creatively........ (piss flavored whisky..........roll in your grave gentleman jack- roll in your grave) gilpin cleans the urine using water purification techniques, seperating out the sugars that are present.... this sugar is added to a cooked grain mixture where it accelerates the fermentation process..... (yeast eats sugar, and alcohol is the byproduct) he then distills a clear whisky, then adds other whisky blends for color and taste........ taste...! what can whisky made of piss taste like.....? dont worry all of you artisan whisky and whiskey makers, this is NOT a commercial venture- it is strictly an exhibit intended to spark debate and to serve as an educational tool........

Route 11 Potato Chips.............VA

2010-10-04T19:01:00.000-07:00

Route 11 Potato Chips originally started in an old feed store in Middletown, VA. situated near the center of the Shenandoah Valley, they have up rooted and are now in a state-of-the-art chipping facility in Mount Jackson, VA....! (just down da road) Fry-viewing opportunities abound as do kick-ass chips for sampling and purchasing.... Route 11 is famous for its delicious, old style kettle-cooked tater chips with all natural flavor enhancements..... Everything they make is hand-cooked... Although it is very labor intensive compared to the continuous frying methods of the big boys..... Ah- the pleasures of the Shenandoah Valley- Apple Blossoms, Bucolic Farms and tater chips..... You will find yourself lining up like a pilgrim at a shrine to enjoy these hip chips..... Just think- Chef Jose Andres uses these chips to make his world famous 'DC' potato chip omelet..... On our visit the chippery was pumping out hand-dusted Barbecue Chips... Some are little ovals of locally grown potatoes with burnished edges and slight undulations.... Others are tater plateaus, doubling back on themselves like some coral formation containing nubby caverns of perfectly fried tubers..... The retro packaging sports eye catching appeal and the crispy nuggets of tater-ness contained inside are truly hip chips..... Lightly Salted . BBQ . Dill Pickle . Sour Cream & Chive . Chesapeake Crab . Salt-n-Vinegar . Garlic & Herb . Sweet Potato . Mixed Vegetable . Tabard Farm Yukon Gold . Mama Zumas . Habenero & Eastern Shore Hayman are the sinfully delicious specimens... Oh- did I forget to mention that Sarah (da chip queen) is also committed to the environment..... All tater chip peelings and chip rejects are fed to cows 1/2 mile down the road..... The fry oil is reused by another local company to roast their horse feed.... They also reclaim the steam from the fryers (taters are 75% H20) to help heat the facility kitchen..... crunch on with your GREEN selves route 11...... Come get your tater chip fix.... www.rt11.com sales@rt11.com 800.294.spud

a rare calico bug from coastal maine

2010-10-03T17:48:00.000-07:00

a rare calico lobster is on display at the Portland Lobster Company on commercial street in the old port of portland, maine's busy fishing community... the creature is sporting a mottled orange and black shell rather than the usual deep green and red shell that is so common to humerus americanus... this bug was caught by larry and crystal dunne, who have been harvesting maine bugs for years off the coast... the saco couple pulled up this calico bug on august 25th, 2o1o off the tip of cape elizabeth while aboard their boat, the bushwhacker... the Portland Lobster Company is 'boarding' the calico crustacean until the Dunne's can find it a new home- or a pot of boiling salted water.....! calico lobsters are one of the rarest of multicolored lobsters in the sea... a blue bug is one in a million and a yellow or orange bug is one in thirty million, reports a lobster scientist from The Lobster Conservancy... calico's are rare, only albino's are rarer, just how rare is anyones guest... discolored shells are a genetic trait... in twenty-five years The Lobster Conservancy has only had two or three calicoes reported by local lobstermen... the maine state aquarium in west boothbay has a tank full of unusual 'bugs'... some are half multi-colored and the half is normal... the bugs have been donated by local lobstermen who believe strongly that it is GOOD luck to catch a mis-colored bug, but BAD luck to eat one.....! the Dunne's have been working their way through the entire lobster color spectrum... her husband has caught both blue and yellow specimens in the past few years... finding a permanent homestead for this calico creature may be harder than usual this summer though, the Gulf of Maine Research Institute in portland has had so many donations, including an awesome albino this season that it has run out of room... no one knows why so many off-colored 'bugs' are showing up off the coast of maine this year... this is an unusual summer- so draw some local creamery butter, cook some native sweet corn-on-the-cob, make a classic wild maine 'low-bush' blueberry pie and cook that calico bastard then get crackin'..........! ( check out maine buggin' a documentary about the maine lobster industry )

whiz wit........and a side of andrew zimmern

2010-09-30T21:17:00.000-07:00

driving from providence, rhode island to south philly with the ever-so consuming thought of geno's philly cheese-steak (whiz wit, please) burned into our brain and tattooed into the deep recesses of our palate..... we forge on- chewing up asphalt we hit the five hour mark and are now within striking distance of GENO'S........ (it's 6:35pm) as we pull up to the intersection of 1237 passyunk ave and 1219 south 9th street (pat's king of steaks and geno's steaks) I noticed a large group of what seems to be men in extravagant feathered costumes playing an oompah tune and dancing in the street.... a very busy street that just happens to be ground zero for the philly cheesesteak wars (move over nicky scarfo)...... as we approach the epicenter I look over to my left and notice none-other than ANDREW 'fucken' Zimmern (that's not his real middle name)...............!!! andrew zimmern, the man all of us culinarians look to when it comes to consuming the nastiest, smelliest most off the damn wall foods on the planet (quickly remembering the house of stink in asia somewhere)........ this dude is a freak of nature, a true foodies foodie and one of heather's favorite food-world stars.... and it just happened to be his birthday..... at the intersection of cheese whiz, shaved steak, maybe onions and a pillow-soft roll (baked in jersey of course) we met food writer, tv celeb, chef, author, teacher and the consumer of all thangs stanky..... this seemed to dwarf the whole reason we were there in philly..... geno's whiz wit...... andrew is regarded as one of the most versatile and knowledgeable personalities in the food world..... host of travel channel's hit series- BIZZARE FOODS, andrew travels the world exploring food in its own terroir- wherever and however it is found..... from restaurants to jungle markets, it's all about discovering the authentic experience...... the geno's cheesesteak whiz wit was still as we remember it- SCRUMPTDILLIOUS....!!! hit the road with andrew zimmern in search of america's best curbside cuisine..... be sure to check out APPETITEFORLIFE.MSN.COM to see '...appetite for life- curbside cuisine...' in its many american culinary locations....... and remember we traveled a total of almost 500 miles and nearly 6 hours in the car to get a geno's steak....... whiz wit.... as we walk the short distance back to the overstuffed automobile we over hear 3 asians kids discussing the differences between the 2 leaders in philly cheesesteakdom.... they seem to prefer PAT'S KING OF STEAKS because there is less neon and glitz..... but is the steak sandwich better at PAT'S....? we have not been able to give it much thought after consuming the much anticipated steak at GENO's...........!!! my mouth waters for our next visit

of the remaining few..........brother arnold hadd....a shaker

2010-09-17T02:48:00.000-07:00

a bearded and very intense man, brother arnold hadd is one of the few (3) remaining shakers in the world and he is also the acting spokesman for '...the remaining few...'.....! he is the managing urban steward of the shakers remaining 1800 acres.... here is a look into the daily life at the protestant manastic sect's hilltop village in southern maine.... being one of three remaining shaker chefs this chance meeting and conversation meant the world to me.....! brother arnold's daily chores may consist of raising, drying, packaging and selling shaker medicinal & heirloom culinary herbs . caring for the pasture raised sheep (30+), highland cattle (9), and 3 pigs . tending the 1900 antique apple trees in the sabbathday shaker orchard . maintaining the farm equipment and historic village buildings that date back to 1760.... brother arnold chose raising highland cattle as part of the community's heritage 'grass-fed' beef program........ he says '.....these heritage breed cattle have retained their instincts, they are easy calvers, great mothers, tremendous foragers and grow well on the sabbathday lake shaker villages less than ideal pastures...... brother arnold raves on about the cattle saying '...queen elizabeth II maintains a herd of 400+ highland cattle and if you are invited to her balmoral castle, that is what will be on your plate... caught '...out in the world...' brother arnold is picking pears (mighty early) from an heirloom tree planted over a century ago in the center of 'the least of the mother's beast in the east'... sabbathday lake shaker village... I approached and asked him if he were one of the remaining few........ he said "I am"....! we immediately went deep into conversation about the pears, my connection to the shaker community, being one of three shaker chefs in the country and his daily life and eating habits at the modern day village... for a devout foodie this meeting will be remembered for many years... live long - live strong brother arnold hadd, you are forever in my thoughts.

sustainable single-estate peppercorns

2010-09-14T01:00:00.000-07:00

we take the black peppercorns on our counter for granted... but this pantry staple was once so deeply coveted that the king of europe launched voyages (including the one that led columbus to america)to find better trade routes to india with an eye toward controlling the crop... in the middle ages, rent could be paid in peppercorns instead of cash... (my landlords always like benjamins) when the visigoths held rome ransom, they demanded gold, silver- and 3000lbs. of peppercorns.....! beyond its heat and sharp bite, black pepper also enhances our ability to taste food, stimulating our salivary glands so we experience flavors more fully... this sensational effect only comes from freshly ground pepper... once the hard, black shell of the peppercorn is cracked open, its aroma immediately starts to fade, and most of its flavor and scent disappear within a half hour... replacing your pepper shaker with a good pepper mill is one of the simplest way to enhance your everyday cooking... parameswaran's special wynad estate peppercorns ($30 for 200gr / 7oz) unlike most black pepper, which comes from multiple plantations, this organic, hand picked black peppercorn is grown on one estate on the wynad plateau in kerala, india... using only sustainable, fair trade black pepper cultivation to produce these black pearls of heat has proven worth it for chefs and old-school diners that still love to pile down steak a'poivre......! being that we should be conscious about all of the products that line our kitchen shelves, chefs and home cooks alike never take the time to think about the daily ingredients that have had an effect on the worlds markets and food supplies... this pepper is a blend of two varieties of black pepper- karimunda and panniyur which are grown without chemical pesticides or fertilizers... the peppercorn berries are allowed to ripen to maximum size and flavor, then picked by hand and sun-dried... even more important these bad-boys are vacuum-packed on the estate to preserve freshness and flavor to avoid the typical ills of transport... this peppercorn berry sports a rich, deeply complex, beautifully floral, with a ripe, floral, lavender-like warmth... flavor that is earthy and smooth with moderate heat that builds gradually, but not ferociously......! the most commonly utilized in the kitchens of america is the tellicherry peppercorn and is still considered to be the world's finest pepper... named after a port town in the state of kerala on india's malabar coast... do a quick bit of research on the most mundane of products in your kitchen and you will be surprised to learn more about them and their checkered past.....!

windows on the world.................rip (79)

2010-09-11T20:33:00.000-07:00

the north tower had a restaurant on its 106th & 107th floors called WINDOWS ON THE WORLD, which opened on april 20th 1976 (the day my son zander was born, just 33yrs later).... the restaurant was developed by Joe Baum at a cost of more than $17million... aside from the main restaurant, two sister foodservice facilities were located at the top of the North Tower... there was also a premier wine school ran by OG oenophile kevin zraly... in the year two thousand, its last full year in operation, Windows on the World reported revenues of $37million, making it the highest-grossing restaurant in the US... new york has many bars and restaurants with views of the city. Windows was something else, a restaurant that seemed to be suspended between earth and the heavens above... for this is where all 79 of our departed foodservice brothers & sisters are peacefully resting...... from 107 stories, the views extended for over 90 miles on a clear day..... the windows were something else themselves. they ran from floor to ceiling and thoroughly intensified the giddy sensation of soaring over the island of manhattan... diners lusted after the tables alongside these windows, and the made men of the city enjoyed them nightly do to WHOM they were (RIP- J. Gotti)......! these tables offered the ultimate NYC experience, sitting high atop the world's tallest, most powerful city, a-number 1, top of the heap... it may merely be a footnote to a national calamity, but the collapse of the WORLD TRADE CENTER'S two 110 story towers ended an era in NYC dining........! the two restaurants and bar on the 106th & 107th floors of 1 World Trade Center- Window's on the World, the Greatest Bar on Earth and Wild Blue- employed over 450 people.... seventy-nine were on duty Sept. 11th..... some were doing prep work for the evening, others were serving the 500 people at a corporate breakfast... all are still missing... Window's on the World, originally attacked as elitist- it was a private club by day and evolved in to the most talked about white tablecloth establishment by night.....! the restaurant was never cheap, but it wasn't intimidating either... the Greatest Bar on Earth was alittle loud and wild, especially on Thursday nights.... Wild Blue, by contrast was one of the most charming & romantic restaurant in NYC, a 60 seat cozy cocoon in the sky.......... and then in a blink of an eye it all disappeared............! he departs from this earth like an arrow... although he has not chosen his fate, he appears to have, in his last instants of life, embraced it... if he were not falling, he might very well be flying... he appears relaxed hurling through the air... he appears comfortable in the grip of unimaginable motion... he doesn't even appear intimidated by gravity's divine suction or by what awaits him......! some people look at this photo see stoicism, willpower, a portrait of resignation; others see something else- something discordant and therefore terrible: FREEDOM.....! there is something almost rebellious in the mans posture, as though once faced with the inevitability of death, he decided to get on with it; as though he were a missile, a spear, bent on attaining his own end..... he is, fifteen seconds past 9:41a.m. EST, the moment the photo is taken, in the clutches of pure physics, accelerating at a rate of thirty-two feet per second squared... he will soon be traveling at upwards of 150 miles an hour, and he is upside down... seeing that this man is wearing a kitchen workers uniform- our praise and prayers are with him, (the other 78 WOTW employees) and ALL 9-11 victims that we lost this day nine years ago........ RIP.......................you are not forgotten

Flo's Hot Dogs.................some kinda good

2010-09-11T10:28:00.000-07:00

friday the 13th...... august 2o1o- the lines today were stupendous, we waited over 45 minutes for our 4 dogs with mayo, flo's relish and celery salt...... being a rhode islander the celery salt hit home..... providence style... the dogs were extra snappy and the bun a steamed pillow of white trash split top dough that tied the entire experience together... listening to gail bash the tourists is even better... a cold ass can of moxie helped us wash down the steamed tubes of swine... SNAPPY, SNAPPY, SNAPPY........! these dogs are phenomenal - ultra snappy and super juicy these natural casing pups are steamed to order, tucked into that soft new england style bun. if you are a Flo's regular you will then have the whole thing slathered with mayo, famous Flo's relish and that RI celery salt dusting...... catsup is NOT available.... the secret must be in the incredible dogs and that damn relish that isn't really a relish at all... this secret 'relish' concoction is more of a spicy and sweet chutney... (onion, molasses, tamarind and other chutney flavors shine through) these natural casing 'snappers' are available all over maine and new england in both regular and bright neon red. the reds mostly related to maine... but Flo's (and gail's) treatment of the hot dog is unlike anything else in the entire galaxy......! with august being the month after national hot dog month (july) I thought that I would start off with the dog that gets my vote for best in new england if not the world... mind you I have experienced NATHAN'S, PINK'S, GRAY'S PAPAYA, SUPER DAWG, YOCCO'S, THE VARSITY and RUTTS HUTT: but Flo's Hot Dogs on route 1 in cape neddick, maine, is not only the best hot dogs I've ever had , but an overall mind blowing experience in itself..... maybe after another 100 years of gastronomic service will bring gail a well deserved james beard award (watch out rob evans)........!

smoked coffee...............................yeah smoked

2010-09-11T01:17:00.000-07:00

in the beginning I just didn't know how popular this muddy elixir would become.......! working together heather and I began our smoked coffee journey one day on a visit to watch a friend micro-batch roast some indian monsooned malabar beans...... this coffee is unlike anything else in the country- it is smoked over organic applewood from a MOFGA certified organic apple orchard..... this coffee contains NO fake liquid flavoring agents...... it is 100% smoked over that kick-ass organic applewood in an actual smoker.... I have spent many months developing this very unique coffee and after countless test batches, we have finally found the perfect roast to be used for smoking..... it took even longer to discover the best smoking method, time and wood type to use with this bean... once we roast the indian monsooned malabar beans we place them in the smokehouse to let them slow-smoke... the resulting coffee is pretty much unlike anything we have ever tasted... the smoky flavor is very subtle from the first sip, and comes out in a big way in the aftertaste... it is smooth enough to be drank JOHN WAYNE style, but strong enough to handle some organic pure cane sugar and local cream... slow smoked over raven hill orchard's organic applewood is when some kind of magic happens.... when placed in a room with other coffee beans this bean has presence... you just notice it... plump, dark, aromatic and shiny... the brew whether french press or commercially dripped is every bit as aromatic as the beans are... it is very difficult to distinguish what the aroma is because it is different than what you expect from coffee.......! the smoky smell is definitely there... we have had several reputable new england chef's do a sensory evaluation and the results are the same... smoky, swanky, smooth and unexpected... as we taste further we find the first sip to be intriguing, full bodied and rich with a taste that you can't identify... and then the full smokiness of the elixir hits you in the aftertaste kidney.... pow-bam-wow-yee-zip-dam... yet very smooth and nice with hints of earthy ripe fruits... think of eating ripe muscadine grapes while sitting next to a campfire and you will get the idea... it is the lapsang souchong of the coffee world, but not as in your face as the tea... this coffee's smokiness is subtle, yet how intense... this coffee would pair well with stinky cheese... smoked coffee is more like a coffee tryst- one that you flirt with on occasion for variety and excitement, but not something you would brew day after day for breakfast.... smoking batch after batch you can see the subtle nuances and characteristics shine through in each batch... we are proud to have been involved in creating this very exciting new caffeine elixir.......!

The Common Cattail.........................(typha latifolia)

2010-09-09T19:20:00.000-07:00

The common cattail is one of the first wild edible plants that all hikers should familiarize themselves with. It not only has several edible parts, but there is some part of the plant that can be harvested for food during any season. In addition, it has other uses as well. In the spring you can find a cattail swamp and cut the fresh tips of the plants from the mud. Rinse them in some safe water and they are edible either raw or cooked. Once you know the plant, identifying the new shoots is no problem. The stalks and dried flower heads of the old plants are always around. In the summer you can first harvest the tender stems. The lower several inches will be white and ready to eat. If you pull slowly, they will often come loose at the base. Raw, they taste something like a cucumber. Cooked, the taste is more like corn. Later, the green flower heads can be cooked and eaten like corn-on-the-cob. By mid-summer the yellow pollen will be falling from the spike atop the flower heads, and can be shaken into a paper bag to use in thickening soups or even mixed with flour for making bread. In the fall you can still locate the cattail by the the old stalks and dig up the rope-like roots that cris-cross the swamps. Clean these, mash them in water and let the mix sit for a few hours. What you'll get when you pour off the water is a gooey mass of starch at the bottom of the container. this can be used to make a bread of sorts, or just put into emergency soups. In the winter you can get the roots. just as in the fall, provided the water or mud isn't frozen. Sometimes you can dig into the muck and find fresh new tips of the plants to eat as well. This is especially true as you get closer to spring. New plant tips, tender parts of the stalks, flower heads, pollen and roots- five edible parts, and at least one available in each season. But that's not all. The 'fluff' of the mature flower heads was once used to stuff life jackets, and is still perfect as an emergency insulation. If you are lost and without sufficient clothing you can fill your jacket with it. Use it to make a warm mattress as well. Cattail flower head fluff is also very flammable. Break open a mature flower head (available almost any time of the year) and make a pile of it. Then strike a match to it, or even a good spark, and it will burst into flame. The tight heads are often dry inside even after heavy rain, making this a great survival tinder. The leaves are long and flat, which makes them easy to weave into simple mats for sitting on. These mats can be used to serve food too, or as a barrier between you and the ground in an emergency shelter. For many centuries they were also woven into baskets and other containers. The stems were used for weaving and other purposes as well. The common cattail is not only one of the best wild edible plants, but one of the best wilderness plants to know for many other purposes. How many other plants have five edible parts and several parts that are used for a variety of survival needs? Best of all is the fact that they can be found in most wetlands across North America. As a chef that has grown up respecting, foraging and exploiting wild edibles like cattails, I try to put them on my menus as much as possible...... Going out to a fine dining restaurant in any major city you can find clabber pork & chicken, as well as sea salt from millions of years ago; but can you walk into the same restaurant an experience a wild edible like cattails......? I didn't think so........ enjoy your clabber pork & chicken (corn of any kind was not intended for farm animal consumption, this is the genetic modification done down on the farm, isn't it....?) this sounds as good as farm raised fish (ie: salmon) that have been fed corn- and we all know that fish aren't meant to consume corn either....... The resurgence in 'EATING LOCAL' has people talking about foraging and gathering, so get out in the woods and find your food........ Being that our roving rural supper club (TNEF2FP) is parked at an organic apple orchard, the cattails up in the pond are prime for pickin'..... Since they are far from the road (automobile exhaust- yum oh) we will harvest them and feature them on our MAINE GAME DINNER and our NEW ENGLAND GAME DINNER menus.... I love to introduce diners to these type of wild edibles that are not seen or found in the 'big city' restaurants of today's chemical driven chefs that still purchase their beef, chicken and pork from the same conglomerates they purchase their toilet paper from......

the world's biggest meat 'a ball......................!

2010-09-09T18:57:00.000-07:00

breaking news out of new hampshire, yeah the granite state- new hampshire.....! Nonni's Italian Eatery in the state capital of Concord, New Hampshire has a new claim to fame.. The Italo/American restaurant and its chef/owner formed a monstrous 225.5 pound meatball that has been declared a world record by the Guinness Book of World Records.. Matthew Mitnitsky, owner of Nonni's Italian Eatery, says he vowed to capture the world record because he wanted to bring the meatball back to the East Coast because that's where it originated... He wrestled the title away from the American West Coast, where a 198.6-pound meatball had taken top honors... Once the celebrations were over, Mitnitsky and his staff broke up the giant meatball and repackaged it into small portions to give to the local soup kitchens....! I am more than sure that there are hundreds of thousands of oversized Italian grandma's turning over in their graves......! we are very thankful that the soup kitchen will be able to feed NH's hungry for at least 3 or 4 years.....! all hail the big ass meatball...

A Gravenstein Cider Press & 1669 Supper......................

2010-08-15T21:33:00.000-07:00

the gravenstein is considered by many to be one of the best all-around apples in this country.... it was introduced to western north america (california) in the early 19th century, perhaps by russian fur-traders who are said to have planted a tree at fort ross in 1811... its origins have been traced back to 1669 denmark, although there is some evidence that the variety originated in northern italy. now in america this antique was the source of applesauce and dried apples for the troops in WWII and was declared an american heritage food by slowfoodusa and inducted to its ark of taste in 2005... chef carosi and the new england farm 2 fork project will feature a multi course 1669 supper after guests participate in 'the gravenstein cider press'... come enjoy just pressed sweet, tart and delicious organic 'raw' cider with supper... gather around the table with family and friends to help us sustain the existence of this antique apple at our 2o1o host farm: raven hill orchard.....

the evenings menu....... the freshest mess of maine grown field greens tossed in a 'just pressed' raw gravenstein cider vinaigrette with shaved heirloom orchard apple, applewood smoked walnuts, great hill farmhouse blue cheese and wildflower bee pollen............... orchard cider syrup lacquered berkshire pork loin roast with farmstead local cheddar mashed maine taters, spiced antique apple chutney and bacon fat caramelized 'end of summer' squash................ 'as american as apple pie' with shain's of maine ginger ice cream........

join us in celebrating this heirloom apple...........august 29th
heirloom cider press...........4 pm..............1669 supper............5pm
$65 per person (plus tax & gratuity) (kids $25)

droole over the menu @ http://www.thenewenglandfarm2forkproject.com/
for reservations give us a holler- 207.459.4271

dinner will be held on our 2010 host farm- raven hill orchard

45th annual yarmouth clam festival

2010-08-09T21:36:00.000-07:00

always on the third friday in july, in the charming coastal village of yarmouth is held the countries biggest clam festival........ what we ate: fried wholebelly clams . capt'n eli's ice cream floats . lime rickey's . fish chowder . more wholebelly clams and another lime rickey........ we watched the maine state clam shucking contest (celebrity showdown)....... new's 8- shannon moss & norm karkos . news 6- bill green & caroline cornish . news 13- doug rafferty & erin ovalle........... we then went on to the 38th annual diaper derby, fortunately zander was tuckered and didn't want to participate in the derby even though he has the 7th generation nation behind him, supporting him the entire way.... maybe next year...........! so instead of the diaper derby we headed over to have PJ do zander's first caricature...... his hair was in raw form........ a few facts about this clam fest: more than 6,000lbs of clams are eaten . 13,500 lime rickey's are drank . 6,000 lobster rolls are eaten . 400 homemade pies are consumed & 6,000 strawberry shortcakes are devoured throughout the weekend event........ we really enjoyed our time at the yarmouth clam fest and will return year after year....

sustainable white.................................parducci

2010-08-07T01:48:00.000-07:00

parducci sustainable white has crisp, clean aromas and flavors of citrus honeydew melon . parducci is locally owned and operated in california's mendocino county . they are commited to sustainable winegrowing practices that yeild top quality grapes and wines while protecting the environment and supporting communities and local farmers . america's first carbon neutral winery . featuring 100% earth friendly packaging

appellation: mendocino county, california varietals: 41.5% chenin blanc . 38% sauvignon blanc . 12% viognier . 7.5% muscat canelli . 1% fruiliano alcohol: 13.5%

http://www.mendocinowineco.com/

this winery is worth looking into, they produce a quality product with a message...... we pour all of their wines at our eco-gastronomic roving rural supper club events......

where the hell is damariscotta.....................!

2010-08-07T00:09:00.000-07:00

in most peoples minds maine is lobster country........! but the same frigid ocean, terminal moraine, and unpolluted coastline that grows such tasty crustaceans also makes for beautiful bivalves....... especially barb scully's.............!!! within maine's innumerable finger estuaries, fed by the robust tides, grows oysters that are distinctly maine, ..............as salty as a camden sea captain........! but overfishing and pollution in the 19th and 20th centuries wiped out almost all of the oyster beds along the eastern seaboard, and it took until the late 1970's for marine biologists at the darling marine center, university of maine's marine biology laboratory on the shores of the damariscotta, to discover that the river was prime for replanting........ as it turns out, the same cold, nutrient-rich water that made maine the kingpin of the lobster industry also produces perfect oysters....... the damariscotta's water is some of the cleanest in the northeast and gives the oysters their distinctively briny taste....... maine oysters grow slowly..... while southern oysters can reach market size in a year or less, a maine oyster needs at least three years minimum..... a four year old, cold water maine oyster has a glorious depth of texture and flavor, a trade mark damariscotta deep cup, and a beautiful green and white shell, sometimes edged with light purple that can be remarkably tough and hard bitten, like downeasters themselves...........! the closer the oyster 'farm' is to the mouth of the river, where the water is saltier, the brinier the meat.... plots closer to the riverhead tend to produce a slightly mellower, sweeter flavored bivalve...... pemaquids, like barb scully's glidden point oysters, are farmed near the riverhead then submerged at the river mouth for a week to purge river bottom sediment that collects during harvesting..... this extra care and attention ensures that the meat is super clean and will have that saltier finish found in a damariscotta cold water estuary raised oyster....... the damariscotta river cold water estuary, midway up the maine coast, has been ground zero for oyster lovers for thousands of years...... high up the estuary sits the glidden midden, an enormous hill of ancient oyster shells dating back more than 2000 years........ the mound is thirty feet high, runs along the river for 150 feet, and contains some oyster shells over a foot long...... among maine's string of finger estuaries, the damariscotta river stands alone...... virtually any oyster from the damariscotta is going to be tasty, thanks to the shape of the basin..... the cold, foggy damariscotta runs wide and deep fifteen miles inland to the town of damariscotta and beyond to damariscotta lake, giving plenty of room for growing oysters....... within a true stone's throw of each other you'll find the growing areas of glidden point, pemaquid, dodge cove, hog island, mook and many other leading growers............... this river is the napa valley of oysters.......! as the chef at a restaurant situated about four miles up the damariscotta, on the first big bend in the river I got to thoroughly enjoy these bivalves that were plucked from the waters just outside the restaurants back door........ I chose barb scully's glidden points, about an inch and a half long, barb considers these beauties her cocktail sized oyster....... I went through six to eight dozen a week....... friday nights we would do $1 oysters naked on the half shell with their choice of shaved cold river vodka bloody mary ice or sparkling green tabasco mignonette....... we also did many other oyster dishes: oyster stew, oyster po-boys, crispy cornflake fried oysters, oyster shooters and oysters rockefeller.......! if you are into this touted aphrodisiac or just love to slurp down a dozen or two, contact barb scully up in damariscotta and have her ship you a few......... she always has a few things around that she may have harvested from the sea several hours ago: clams, wild oysters and maine shrimp.......

shain's of maine...........................!

2010-08-06T21:44:00.000-07:00

established in 1979, shain's of maine has grown to be one of the most innovative and top producing ice cream companies in maine........ now boasting over 90 flavors........ they began as a small ice cream company and sold everything that they made in their retail outlets in sanford and springvale... in 1984 they consolidated these two shops and built their current location on route 109... in the spring of 1988 they purchased an ice cream freezer truck to better enhance their service to wholesale accounts and to get the product to their customers in good condition... thus began the wholesale division of shain's of maine ice cream.... jeff shain has been in the frozen dairy delights business for decades, and the food biz for longer than that..... he is the creative force behind the creation of all flavor profiles and will make anything a customer can fathom as long as you purchase the entire tub........ jeff and I sat around in the kitchen of the tides inn a few summers ago, and bounced one ice cream flavor idea after the other around..... we joked about the pickle, garlic, red wine and trout flavored ice cream that we had heard of in our combined years in the food biz...... shain's of maine is a family owned ice cream company, this lets them be as flexible as they want when it comes to novelties and flavor profiles....... case in point: THE SEA DOG BISCUIT....... every year, five workers in sanford make the treats.... all two hundred thousand of them..... by hand....... twice in one week we decided to put them to the test....... not that we haven't TESTED their ice creams on a regular basis...... in the thick of summers heat and when there is three feet of snow on the ground, we make our way to shain's of maine...... on the evaluation block is ginger, cookie dough and black raspberry explosion.... ginger................creamy milkiness . loaded with bits and pieces of ginger . floral scent . slightly spicy, but smooth as hell.............. cookie dough................ a very creamy base with a gigantic 'fist-sized' ball of cookie dough..................... black raspberry explosion.........................a sweet creaminess . bold berry flavor with big chocolate chunks.......... we loved them all and will continue to sample the spectacular array of tongue twisting flavors....... shain's of maine........1491 main street sanford, maine ph:207.324.1449 -or- 800.324.0650

A Maine Game Dinner.....

2010-08-01T20:56:00.000-07:00

in the shadows of ossipee mountain the new england farm 2 fork project will host another maine game dinner... a reception held in the orchard of the new england farm 2 fork project's 2010 host farm, raven hill orchard will feature chef sebastian carosi's in-house cured magret duck prosciutto on a buttermilk biscuit with homemade five pepper jelly as well as maine moose burgers on benne seed buns with sebastian's orchard smoked coffee barbecue sauce... the next three courses in this six course wild culinary affair are mammies local elk and black bear meatballs in cider gravy; a salad of smoked maine rabbit, forest mushrooms and milkweed pods; a swanky sinzibukwud roast of maine red deer with just ground heirloom corn grits and cattails... the evenings sugar therapy will be an antique orchard apple tart tatin with barrel aged allagash ale caramel and frozen homemade yogurt... spiced red wine and apple cider punch as well as rosemary cheddar-ale rolls are included with dinner... come enjoy an evening in the mountains with a cracklin' fire and a variety of wild local edibles... $125 per person (plus tax and gratuity)................ 6pm sharp...

full menu available @ http://www.thenewenglandfarm2forkproject.com/

held @ 2010 host farm- raven hill orchard

A Tribute to Julia Child...........

2010-08-01T20:17:00.000-07:00

join the new england farm 2 fork project in celebrating an american culinary icon: julia child... both the luncheon and the dinner will feature some of julia's favorite ingredients, recipes and meals... utilizing the freshest of local bounty... being that julia's husband paul child brought her to his home early in their relationship on the outside of mt. desert island, the new england farm 2 fork project will feature several dishes that julia perfected while there in maine- bouillabaisse a la blue hill bay (her localized fish stew) and moulles marineres (maine mussels) one of her absolute favorites made with the purple shelled mussels plucked from the coast of old point her home here in maine... join us in celebrating julia's maine and remember... life itself is the proper binge..... the luncheon and dinner will feature several of these dishes and others influenced by maine's orchards, farms and gardens...

luncheon $25 per person (plus tax & gratuity) august 14th... 11am-3pm (4 courses)

dinner $50 per person (plus tax & gratuity) august 15th... 6pm (6 courses)
for reservations call- 207-459-4271
luncheon and dinner will be held on our 2o1o host farm- raven hill orchard
Remember Julia's Birthday- August 15th, 1912

smoked and melted............!

2010-07-30T03:23:00.000-07:00

red fire farm's
10th annual heirloom tomato fest.
august 28th
7 carver street, granby, mass. o1o33

bloody butcher . boxcar willie . brandywine . cherokee purple

mortgage lifter . black krim . hendersons pink ponderosa

join the new england farm 2 fork project to celebrate 10 years of the heirloom tomatoes being grown at red fire farm in granby, mass. a biodiverse farmstead with a larger satelite farm and farmstand in montague featuring 110acres.... the granby farm cultivates around 50acres and is the host to the tomato fest this year.... red fire farm has a strong presence in the boston farmer's market on thursdays and in the springfield market on tuesdays....

the chef's teaching their trade, cooking demo will feature chef peter davis of henrietta's table (the charles hotel) in cambridge, mass. chef davis has been offering new england farm food since 2001, is the host of the big pig gig, and a true farm 2 fork pioneer here in new england. he continues to inspire.... cathie albrecht from the amazing breakfast eatery in springfield, 3cafe will roundout the cook tent culinary crew.....

smoked and melted....
featuring several dishes that will be shared with the entire crowd under the cook tent...... I will demonstrate the slow and low method of oven-melting tomatoes as well as smoking tomatoes over organic applewood....

the afternoons menu.....

oven-melted red fire farm's heirloom tomato relish on skillet fried organic garlic toast with crushed garden basil, shaved home-made farmers cheese and applewood smoked sea salt..... : liquid salad- smoky misc. red fire farm's heirloom tomato broth with parsley oil and goat cheese jello..... : oven-melted red fire farm's misc. little heirloom tomatoes stuffed with heirloom plantation rice, chilis, purslane, wild fennel pollen and smoked tomato sauce.....

join us august 28th
at red fire farm in granby to celebrate their heirloom tomato harvest.....
go to- www.redfirefarm.com for more info.......

nassau broadcasting maine....(99.9 the wolf)

2010-07-30T01:03:00.000-07:00

early this morning we headed to nassau broadcasting maine at 477 congress street in downtown portland to join 99.9 the wolf's dave winsor host of community connections and the wolf mornings to discuss tnef2fp....... we got right into recording the 2 thirteen minute segments of the radio show.... knowing that dave lives on a farm among many hens and roosters made the conversation easy and the flow and tempo of the show very upbeat..... dave is very easy to talk sustainable farming and food with, he has a general interest and passion for 'living right'....... this community connections segment will air on: frank fm 107.5, the wolf 99.9, the bone 106.3, wbach 104.7, the oldies channel 870 & 1470.......... daves studio office overlooks monument square, the twice weekly home to the portland farmers market, damn what a view........! nassau broadcasting maine.......a new generation of broadcasting.......... dave winsor, we can't thank you enough for allowing us to have an airwave soapbox to shout from for twenty six minutes about the american dinner table revival, heritage breed animals (chickens), heirloom tomatoes, antique apples, pasture based livestock and economic development...... know your farmer.........!

A Shaker Supper.....

2010-07-28T20:38:00.000-07:00

Sustainable Grub-

traditional shaker meals changed according to the seasons and to what the shakers could grow, preserve and store... cultivating their own produce was always a source of pride... the early shakers ate simple new england fare: minced meat, bean porridge, potatoes, indian bread, cider, maple, milk, medicinal herbs, butter and cheese... as their orchards and fields expanded so did their food choices... today the only active shaker community in sabbathday lake list over twenty culinary herbs in their catalog....

the evenings gastronomic affair will consist of 6 courses- starting with a new england artisan farmstead cheese social . crispy chicken livers . country fried heritage breed turkey . the freshest mess of garden greens . shaker herb rubbed berkshire pork . spiced antique applesauce cake . squash rolls with molasses whipped creamery butter . spiced concord grape drink

come celebrate the shakers devotion to sustainable agriculture and support the american dinner table revival with chef sebastian carosi, one of three remaining shaker chefs in new england..... http://www.thenewenglandfarm2forkproject.com/

$45 per person 6pm sharp..........................please rsvp 207.459.4271

event held at 2010 host farm-
raven hill orchard . 255 ossipee hill rd . east waterboro, me 04030 207.247.4455

a mustang and a bag of charcoal

2010-07-25T00:23:00.000-07:00

henry ford, who revolutionized the american automobile industry, also invented what we all know today as charcoal briquettes........ he originally made his automobiles with large quantities of wood parts and ended up with a warehouse full of scraps........ ever the entrepreneur, ford came up with the idea of charring the discards and compressing them into briquettes..... for this job ford turned to his brother-in-law, E.G. Kingsford...... the new company sold the briquettes only at ford dealers until the 1950's, when a surge of interest in outdoor cooking and grilling prompted local grocery stores to start carrying ford's ingenious black briquettes...... although not a bit of new england history, I thought of those wondering WHERE the sooty squares came from.........

pig powder and butt rub.....

2010-07-18T17:34:00.000-07:00

I have always been fascinated by the simple alchemy by which good assertive seasonings and rubs are melded into a harmonious whole........ here in america, pit bosses use rubs with greater imagination and with a freer hand than anywhere else on the planet......... one thing is for sure- never has interest been so deep in the not-so subtle boosters of flavor...... spice sales are rocketing (up seventy percent in the last decade), and chili consumptions has gone through the roof, tons at the end of the millennium versus 105,000 tons in 1980........ as americans hunger for big-ass bold flavor foods that pack a stinging wallop to the taste buds....... anyone can grill a steak or smoke a santa barbara style tri-tip or brisket...... but cooking down right real barbecue involves an intimate ka-knowledge of fuels and fire control as well as considerable expertise in using marinades, soaks, mops, glazes, bastes, sauces and rubs...... this influx of pugnacious pigness may sound complicated, it is complicated, but one shouldn't feel intimidated............ in laymans terms- a rub is a mixture of spices, herbs, secret seasonings and often sugar that is used to give a base flavor to the meat being smoked rather than seasoning it....... usually a heavily guarded secret, rubs are applied to the meat several hours before cooking so that a marinating effect takes place...... rubs foster the formation of crust or bark as we call it...... a well-mannered rub will yield the sort of sweet, succulent, fall off the bone tenderness in ribs most of us would identify as piglicious perfection... this basic american rub may look feeble when it comes to fatty pigness but don't let its simplicity fool ya... the sweetness of dark brown sugar, the heat of the black pepper, the mellow earthiness of the paprika and the slow burn of the chipotle powder..... use this basic formula as a spring board for your own creativity...... standard pig powder and butt rub- 1/2 cup kosher salt . 1/4 cup brown sugar . 1/4 cup maple sugar . 1/4 cup paprika . 1/4 cup dark chili powder . 3 tbsp black pepper . 2 tbsp garlic powder . 2 tbsp onion powder . 1 tbsp dry oregano . 1/4 cup worcestershire powder . 3 tbsp chipotle powder . 2 tbsp dry mustard..... mix all ingredients in a stainless bowl with a whisk...... store in a mason jar..... this rub will keep for a month or two..... enjoy compliments of tnef2fp- whole hog barbecue division..... this powder was developed by chef sebastian carosi while traveling through americas deep south..... sprinkle rubs on any thing you desire to add a savory, sweet, smoky and seductive flavor profile to...... let the meat sit in the rub for four to eight hours to richen the complexity of your bodacious barbecued meats........ smoke your meats and enjoy with a cold beer and the company of your family around the picnic table.....!

take back our food supply.......................!

2010-07-17T05:00:00.000-07:00

40% of seed varieties sold in the united states are owned by monsanto.......! scary isn't it......? chefs, commercial growers, small organic farmers and home gardeners alike should know about their seed sources....... do you know about your seed stock........? do you know who monsanto is and what they are responsible for.......? research this company as in depth as you can....... known for their aggressive advocacy of genetically modified crops and its dominance in biotechnology, monsanto will now have a major presence in the vegetable and fruit seed business for the first time...... we aren't talking about genetically modified seeds here, we're talking about WHO is supplying the seeds......... even if you purchase your non-gmo seed stock from a seed company that boasts a 'SAFE SEED PLEDGE' that variety may still be OWNED by monsanto....... sorry to burst your biosphere 'bubble' but that's the facts folks............... it is way overdo america must wake up and be more conscious about the source of our food.......! we are even supporting monsanto by purchasing seeds from our favorite seed companies and you more than likely are too, with out even knowing it................ check your seed supply................! protect your seed supply.................... chefs should demand heirloom, antique and heritage products be used in their menu development........... it is our job to educate the dining public further than organic and sustainable................ out of 2500 varieties that monsanto has acquired from the seminis takeover, here are several of the varieties that we KNOW monsanto owns: beans: ez gold, eureka, goldrush, kentucky king, lynx, bush blue lake 94.......carrots: nutri-red, sweet sunshine, karina, chantenay #1, chantilly, lariat..............cucumbers: dasher2, daytona, turbo, speedway, sweet slice, yellow submarine, sweeter yet................lettuce: esmeralda, lolla rossa (and derivatives), red sails, red tide, blackjack, summer time, monet, baby star, red butterworth..............melons: alaska, bush whooper, casablanca, dixie jumbo, early crisp................onions: arsenal, hamlet, red zeppelin, mars, superstar, candy...............peppers: valencia, camelot, king aurthur, red knight, aristotle, northstar, biscane, caribbean red, serrano del sol, early sunsation, fat and sassy..............spinach: melody, unipack 151spinach, bolero, cypress............squash: autumn delight, bush delicata (producer-vendor), really big butternut, early butternut, buckskin, pumpkin (aas), seneca autumn table acre...............tomato: big beef, beefmaster, first lady I and II, early girl, pink girl, golden girl, sungaurd, sun cheif sweet, baby girl, sweet million..............watermelon: royal flush, royal star (pet), stargazer, starbright, stars and stripes, yellow doll, tiger...............zucchini/summer squash: blackjack, daisy, fancycrook, sunny delight, lolita, sungreen....... They aren't done yet! recently monsanto purchased one of the largest international european based seed company..... monsanto is now the largest supplier of vegetable seeds in the world.... before agriculture became a big industry, every gardener and farmer was responsible for the availability of seed for next years crop..... with this recent merger and marketing tactics that has allowed a certain 'm'-onopoly to take over over the majority of the seed population......seed-saving is one among many tactics of reclaiming our power (and freedom) to grow our own food, and an indispensable step towards fully sustainable and secure future.......

the ramp.............(allium tricoccum)

2010-07-17T03:26:00.000-07:00

sometimes called wild leeks or wild onions, this native north american forest commodity is prized by chefs across the northern half of our country..... though the bulbous white bottom resembles that of a scallion, the beautiful flat, broad leaves thoroughly set it apart....... ramps grow wild here in maine and are considered a spring delicacy and a reason to celebrate the onslaught of springs vibrant edibles plucked from the wilds (march-june)........ the deep allium flavor and pungent odor of ramps is usually compared to a combination of sulfur rich onions and a particularly strong garlic odor...... if you have ever foraged for ramps you know that the strong fragrant odor of this forest edible is one way to identify this american culinary treasure..... strong enough, in fact, even devoted ramp-lovers will advise nasal caution.........! the flavor was once described as 'similar to fried green onions with a dash of funky feet'............ ramps add wonderful and uniquely pungent flavors to a wide variety of dishes: soups, casseroles, sautees, rice dishes and potato dishes..... in central appalachia, ramps are commonly fried with potatoes in bacon fat or scrambled with free-range farm eggs and served with bacon, pinto beans and cornbread..... ramps are not around for long...... if you know a 'spot' that ramps grow naturally in your area, it is quit easy to differentiate the ramp from other imposters.... remember, ramps only grow in the early spring (here in maine we have several weeks of plentiful crops depending on your proximity), around late march and or early april, at the same time one may find the prized morel mushroom....... ramps are usually found in forested areas that are shady and sandy such as near clean water streams and creeks..... the well defined 'broad leaf' of the ramp will help you keep them separate from the look-a-like lily of the valley coming out of the ground...... and if you need to follow the strong garlicky odor...... if you manage to find some wild ramps, make sure you leave more than half of each clump so that they can continue to cultivate in that 'spot'.......... (don't give up your 'spot' - it is YOUR spot) those mountain folks of appalachia have long celebrated spring with the arrival of the ramp, believing it to have great power as a tonic to ward off the many ailments of winter, and a ramp bath was even featured in the film Where the Lilies Bloom..... these appalachian locals may have been on to something, as the selenium and sulphur-rich ramp is now the subject of intense study in the areas of cancer prevention and treatment...... a thick growth of ramps near lake michigan in illinois in the 17th century gave chicago its name, after the area was described by 17th-century explorer robert cavalier, sieur de la salle, and explained by his comrade, naturalist henri joutel...... the plant called chicagou in the language native tribes was once thought to be Allium Cernuum, the nodding wild onion, but research in the early 1990's showed the correct plant to be the ramp...... these cherished culinary delicacies seem to come and go as they please, for years a patch may be plentiful and then, suddenly, it will yield nothing at all, nada, bubcuss, zero......! I am yet to put ramps in my pipe, but I have smoked them, roasted them, sauteed them, pickled them, braised them, pureed them and grilled them....... I have eaten them right out of the ground, raw and dirty..........! when wild ramps arrive in the farmer's market in early spring or if you know of a 'spot' to find them, bring a handful home and enjoy spring in its purest form........ and remember when the trillium's bloom, look for ramps, celebrate the end of winter and the beginning of spring............

fridgehenge.....circa. 2003.........(sfnm)

2010-07-16T19:41:00.000-07:00

so many inefficient old fridges in america that need replacing, so much empty space that could be filled with monuments..... we usually suggest recycling old fridges; artist adam jones horowitz and the primordial soup company had another idea fridgehenge, built in 2003 near santa fe, new mexico....... it was built out of more than one hundred fridges in the image of stonehenge and was a popular tourist attraction.... a lot of artists are working with garbage and recycling waste into art (check out stuart haygarth's bottled water chandelier, piet hein eek's scrap wood furniture, or an entire exhibition of it at the new museum of art and design in new york) but never on this scale..... 'officials from the city of santa fe, where the sculpture was, said that it was never supposed to be a permanent fixture and following a number of complaints from neighbors, it was removed..... 'it started out as a statement about american consumerism and waste, and then it sort of became waste itself '...... though surrounded by a chain-link fence, the many colored kenmores, whirlpools and maytags already show signs of passing visitors as they add their 'art' and graffiti to this monument to man's vapid consumer appetite..... rather than being aligned with the sun and the star fridgehenge is aligned with it's own atomic power source- los alamos national laboratories to the northwest..... these sprayed and decorated metal hulks are all lined up in a one hundred foot diameter circle where they seemingly worship several inner towers.... horowitz has been quoted as calling it 'a post-modern, post apocalyptic temple to waste and consumerism..... ok, i know this 'behemoth' of recycled scrap metal (minus the freon) was not erected in our beloved new england, but boy is this cool as hell........

Modox...... a Providence, RI nerve drink

2010-07-16T16:53:00.000-07:00

in the early twentieth century, james stephen barry, 'big jim' owned and operated a beverage bottling company in providence, rhode island called modox- the new nerve drink......! modox was the flagship product in the beverage line, touted as 'the new nerve drink.' he distributed many different flavors of soda all over providence via horse and cart for a number of years........ he was extremely successful and had the barry children working at the business...... this was a time of local beverages before regional and national drinks....... you drank the local brew at the tavern and the local soda at home or at the soda fountain........ moxie, another beverage company out of lowell, massachusetts who had distribution into boston wanted to expand to become a regional soda distributor....... so at first they tried to buy modox from 'big jim.' but 'big jim' didn't wanted no part of this, he had built the company himself and was a self made man, independent and proud......... he refused to sell. moxie's next step was to sue modox for copyright infringement. both moxie and modox used an indian as their logo at that time. in the subsequent court case, two court cases ensued..... the first in boston, moxie's native turf, but modox won.......! next moxie took them to district court in new york where they prevailed......with the loss 'big jim' was put out of business with nothing to show for it- he was bankrupt (moxie had deeper pockets and better lawyers)..... after moxie won the the second case on copyright infringement, all modox bottles had to have the name ground off and many of these bottles have still survived today. remaining bottles were to be crushed for which moxie was to reimburse modox a nickel a piece for. 'big jim' tried to make a comeback with a beverage named HERB-O-PHOSA but it was too late in the game and failed........... he spent the rest of his life drinking himself to death and subsequently died in 1937, a broken man..... modox like many other beverages of the time was sold for it's medicinal value as well as for it's distinctive taste........ taste would have been similar to moxie. originally, it was bottled in the nickel-tone manufacturing plant at 17-19 mathewson st. in providence......... later on, bottling was moved to the site of the hanley brewing company (once a major competitor of narragansett ale) located on fountain street in providence......... the soda was bottled and sold directly to the public via horse and delivery carts with indians in full regalia. modox was also available at the local soda fountain or drug store, where the modox syrup would be mixed with carbonated water........ with the dissolution of modox 'big jim' set up HERB-O-PHOSA as a replacement for modox but the era of locally bottled beverages was coming to an end and eventually he went bankrupt.......... Jim Barry originally worked as a salesman for rumsford chemical works selling baking soda, one of the main ingredients in beverages at the time including moxie.......... he may have also worked at moxie after rumsford chemical job but there is no clear evidence of that......... 'big jim' created his own formulas and marketing schemes and became very successful which in turn was probably his downfall....... modox also bottled all of the traditional sodas of the day i.e. cream soda, ginger ale, root beer, sarsaparilla and birch beer......... based upon our research the earliest data indicates that modox was sold for five cents a glass and was touted as 'the nerve drink.'.......... 'big jim' continued to bottle soda into 1920's (according to census reports he was in manufacturing in 1910 and bottling in 1920).......

life, liberty and the pursuit of moxie.........

2010-07-15T19:37:00.000-07:00

on july 9th tnef2fp representatives (the carosi family) converged on lisbon falls to celebrate the oldest continually carbonated beverage in the country- MOXIE..... dubbed the 'official soft drink' of maine, the festival will feature a moxie chuggin' contest, a moxie recipe contest, a 5k road race and a huge fireworks display.............. this is the 27th annual moxie fest..... the carosi family will be proud guests of THE NEW ENGLAND MOXIE CONGRESS, a loose-knit band of moxie zealots who promote moxie's continued availability and its distinctively different taste..... (these guys fricken rock......!) our day began with us having to get all of the heritage hog meats smoked for our weekend barbecue....... heather lynn got up extra early to get the berkshire pig's ass, ribs and maine raised barnyard chicken breasts in the smoker and loaded with organic applewood to start the 6-8 hour smokin' process....... we got the meats out of the smoker at 3:45 and headed to lisbon falls 56.8 miles away..... having to be at the festival by 6pm to volunteer we stopped at THE MOXIE MUSEUM...... this mecca of all things moxie is ran by curator frank anicetti- the godfather of moxie............ off to the fest......... tucked away in a mcdonald's parking lot mainer's came together to celebrate their inherited soda-pop of choice..... (MOXIE)..... even though moxie has not been made and or bottled in new england for years the devotion to the beverage is deep-rooted....... the day was sweltering and yet breezy by maine standards, we searched over the crowd for a sip of cold refreshing contentment, nothing...... we began to yearn for a taste of the beverage elixir that we are here celebrating, but for hours we could not get our sweaty hands on a drop.......... then- there it was, the trademark orange, a can dripping with condensation and perspiration at a damn hot dog cart across the street............. heather lynn headed out to retrieve us a steamed natural casing frankfurter from shield's and a fricken can of that nose-stinging elixir with historic links to America's carbonated beverage; past, present and future........ remembering that we must consume these commodities in-order to protect their place in gastronomic history........ the hot dog could have been left at the three-wheel cart....... I can't wait to fill zanders bottle with this old-fashioned 'beverage moxie nerve food'........... can you imagine a 1yr olds reaction to a bottle full of moxie........ needless to say I wouldn't put anything that is not certified organic in my sons growing little body..... instead we indulged in our first moxie of the day..... wow, wow, woah............. having tasted moxie for over 25 years now I can't say that I have enjoyed one as much as july ninth, the year 2o1o....... the first can left me beggin' for more, the complex mix of tropical gentian root, wintergreen and carbonation with a root beer-esce flavor profile make this elixir very distinct and the consumer twisted at the reminiscent flavor of historic new england........ the hot dog sucked, by the way....... tnef2fp would like to thank- rosie bradley, director of all things moxie . debra wagner, moxie press core photog . pastor jonathan jones, volunteer coordinator and laurel dutton, moxie booth manager......... ........drink moxie new england........

cooper spring......

2010-07-14T11:20:00.000-07:00

before our visit to this 'most talked about' maine mountain spring we swung by to visit '......THE SOURCE.....' at the poland spring complex in a heavily guarded outpost a short ways into the forest....... thee source of bottled water conglomerate poland springs....... the inn and grounds showed signs of an era gone by............ this historic majesty has seen many a US president and visitors alike........ rocking chairs on the grandiose porch and crisp green lawns are sure to invoke relaxation...... one can easily see this property in its prime........ (nice place) no time to relax, leaving this resort built on plastic bottle dollars we are off to maine's land of indigenous gems and mountain spring water we can drink without the '92 million plastic bottles a year guilt' attached to our eco-friendly beliefs..... we arrived at cooper spring...... the spring was family-owned and then given to the town of buckfield on the premise that everyone would be able to have access to it. it's kept up nicely and is in good shape...... the spring is part of the oxford county soil & water conservation district...... fred and estella pearson-cooper settled about 100ft north of the spring in 1881............ a small parking area is available right in front of the spring and some flat stones have been set up so that you can access the spring easier. the spring itself has been redirected using PVC pipes. (i know some people may not be into that, so i'm mentioning it.) the water is wonderfully cold and sweet! great quality! this spring is between the two most powerful and gem rich mines in the world. the mt. mica mine has produced abundant gem tourmaline of every color. the bennet quarry on the other side of the spring produced a 52lb morganite crystal (pink emerald). the water that comes through this spring probably has a high lithium content and is programmed by some of the most profound gemstones on earth. this is super pure energized water. it flows through the mountains or crystal mines (think about this), it's amazing! if you stored it in copper it would be called a battery. at sunset the place looks magic. here is the mineral list for the area: albite evansite manganocolumbite rhodochrosite . almandine fluorapatite mccrilisite romanechite . amblygonite - meta-autunite roscherite . arsenopyrite goethite metatorbernite rutile . autunite goyazite microcline schorl . beraunite graphite microlite scorodite . bertrandite halloysite mitridatite siderite . beryl heterosite montmorillonite sphalerite . biotite hisingerite moraesite spodumene . brazilianite hureaulite muscovite stewartite . brookite hydroxylapatite natromontebrasite (discredited) strunzite . calcite jahnsite-(camnmn) opal- hyalite tantalite . carbonate-fluorapatite kaolinite palermoite tapiolite . cassiterite kosnarite petalite torbernite . cleavelandite laueite phosphuranylite triphylite . cookeite lepidolite pollucite uranininite . crandallite lithiophilite purpurite zircon . elbaite loellingite pyrite . eosphorite manganite quartz. these rocks would scare distilled water back into stream. get to the intersection of 117 and n. whitman school road. drive to the end on n. whitman school road and turn left onto paris hill road. the spring is down on your right (maybe five or so minutes after you've turned onto paris hill. this water is incredibly cold and so damn clean... we watched many locals fill up their containers while we sat and ate salumi and and 1000 day old how-da (gouda)... this water was well worth the two hour drive... crystal, crystal clear and super clean.....

the ubiquitous maine lobster roll.........!

2010-07-12T00:07:00.000-07:00

Maine isn't called Vacationland for nothing................ Tourist, foreigners and family vacationers have been flocking to Maine's 3,500 miles of coastline to enjoy numerous weathered cedar-shingle shacks, awning covered take-out windows, and freestanding seasonal restaurants where the menu revolves around one single ingredient................LOBSTER..........for nearly as long as the waves have been crashing on the rocky shores. After all, it takes a hearty amount of comfort food to get Mainer's through those endless winter months when the temperature can regularly dip below zero for days at a time........ My family has been coming to Maine since shortly after we landed in this country back in the early 50's from Northern Italy...... The most obvious payoff when in Maine comes in a red shell with two claws. Served steamed, broiled, stuffed, country fried, or mixed with a touch of Hellman's mayonnaise and piled high in a top-loading classic New England hot dog roll, the lobster is king........ you'll find it on menus up and down the coast in it's quintessential shack on rickety wharfs teetering over the sea below. Suffice it to say that the best place to find a great lobster roll is in Maine, hands down... and you don't have to try very hard, along the coast at least, you will find lobster rolls everywhere- even at Subway and McDonald's. Saying who serves the best is nearly as dangerous as playing in Whitey Bulger's South Boston traffic......... But here are a few lobster roll contendah's...... The Sea Basket in Wiscasett, Fat Boy Drive In in Brunswick, The Clam Shack in Kennebunkport, Maine Diner in Wells, Harraseekett Lunch & Lobster in Freeport and Nunan's Lobster Hut in Cape Porpoise.... DISCLAIMER: as you read this transmission, please keep in mind that this is only OUR opinion.... That may help explain why I may not like a roll that you may thoroughly swear by like a blood oath to the Patriarca Family.......... (RIP Raymond Sr.) For one thing, I like a simple roll without much dressing or garnish- nothing but bite sized chunks of cool, refreshing lobster meat, maybe with a tiny bit of Hellman's Mayonnaise and freshly squeezed organic lemon juice. A single leaf of delicate lettuce is acceptable, but I'd rather not find any celery, crunchy lettuce such as Iceberg, or anything else for that matter in the salad... The bun should be a top-split New England classic grilled on both sides in butter. I like a fully-packed roll, but not so damn full that I have to eat it with a fork first. After all a lobster roll is a sandwich, and I want to pick it up like a sandwich and eat it. I like to get a mix of perfectly grilled buttery roll and sweet succulent local lobster in every goddamn briny bite.............! 90% of the nation's lobster comes from Vacationland, but the HOMARUS AMERICANUS, or Maine Lobster, wasn't always popular. Before the 1800's, only the poor, orphans, and servants consumed lobster. There was even a law forbidding Maine State Prisons from serving lobster to inmates more than once a week, since it was considered cruel and unusual punishment..... Turn of the century 'rusticators' who summered in Maine, like John D. Rockefeller, helped transform the lobster from lowly bottom feeding crustacean to a seasonal delicacy....... Entrepreneurial lobster pound owners lit fires and set up crude outdoor kitchens, selling impromptu boiled lobster picnics to the moneyed elite sailing the Atlantic Coast... The lobster shack was born.....! Support a long-standing Maine made New England tradition, support your local lobstermen, fishermen and native clam-digger......... remember- do not purchase your mud bugs (lobsters) from anywhere but Maine Waters..... this means do not purchase your lobsters from Canada................!!! Having purchased bugs from multiple sources and locations up and down Maine's craggy coast, we find sweet, succulent, hard-shell and soft-shell alike............................. Maine is the place to over-indulge in an American tradition-HOMARUS AMERICANUS on a butter grilled roll with a dab of mayo...... Some Lobster company's worthy of their salt: small point lobster company, arundel lobster company, muscongus bay lobster company and kennebunkport lobster company....

'......it is apparent to serious shellfish eaters that in the great evolutionary scheme of things, crustaceans developed shells to protect them from knives and forks.......................' -author- calvin trillin

Del's Frozen Lemonade......circa. 1948

2010-07-10T15:23:00.000-07:00

If you are not from Rhode Island it may be hard for you to understand Autocrat Coffee Syrup, Sfogliatelle, Narragansett Ale, Clam Cakes, Haven Brothers, The Hill, Buddy Cianci, Joe Onions, Baby Shacks, The Saint, Cabinets, Raymond Patriarca (jr too), Constantino's Venda Ravioli, Cassertas Pizza, Modox (not Moxie), The Awful Awful and most of all Del's Lemonade.......

Shouldn't there be a location on The Hill for christ sakes...

Fahgeddaboudit.......Slurpin' this cool refreshing sour mixture of frozen lemonade, sugar and real lemon pieces sends you into a Tony Soprano like rant about how good Arti Bucco's hand-made Potato Gnocchi truly are............................! if you have never experienced Del's Lemonade, you must do so............. the history of Del's is deep rooted in RI history, purveying frozen lemonade since 1948.......... making several pilgrimages back to Providence to over indulge in killer Italian pastries and dough based foods, I always find myself on Atwell's Ave. staring over at the Piazza Depasquale to see the majority of the residents of 'The Hill' scurrying to kiss the hand of a 350lb. gray haired old Italian man with a tight fitting Armani suit, a sparkling diamond filled Rolex Presidential and two HUGE goons posted at each shoulder, guarding over every move the man makes........ this means that I am on 'The Hill'.............. where I was born, where I come back to time and again.............. having lived and worked on 'The Hill' for several years one never gets bored of this mob run sector of the city......... I am forever grateful I was born in Providence, even though we lived on a sprawling farm in Smithfield to live off of the land like true Italo-American immigrants.................... down on the farm........................ very similar to Great-Grandfather DeLucia who made the first Del's Lemonade in 1840, Naples Italy. During the winter he carried snow into nearby caves and insulated it with straw. When summer arrived and the world famous local Amalfi lemons were ripe and at the peak of their perfection, he would mix their juice with just the right amount of sugar and snow. Thus making the first Del's Lemonade that he would sell at the local Farmer's Market. Fruit ices are very popular in Europe, yet none is more loved than the concoctions made from fresh Amalfi lemon juice...... Grandfather Franco Delucia brought his fathers recipe to America at the turn of the century. Angelo Delucia, his son, began work on a machine to produce the frozen lemonade, and the method of making it a consistently excellent product. In 1948 Del's Frozen Lemonade acquired its name and the sole product sold at a little stand in Cranston, RI. Soon, Angelo designed the first mobile units in order to sell Del's Frozen Lemonade anywhere in the little state of RI.

Like all things that SCREAM.................RHODE ISLANDAH, Del's will remain a part of my families history for decades to come..................! For today is my fathers birthday (july 5th) so we enjoyed a traditional RI Clam Bake and I managed to hit Del's three (3), three (3) times.............. each time enjoying a whole damn quart......... thats three (3) quarts.................. I love you Autocrat, but you can feel me........! three times in one day........

bond mountain spring...

2010-07-01T16:50:00.000-07:00

our family (sebastian, heather and baby zander) frequently travels up west road toward ray schicoloni's cherry knoll farm (a great source of pastured local lamb) to reach the lush green forests and rolling hills of southern maine's tiny town of newfield to get our weekly drinking water...... our drinking water is still bubbling fresh from a hole in the earths surface....... lewis and clark- eat your damn hearts out.........! at 823 feet it is an easy hike up to the summit of bond mountain, home to this historic 'town' spring which is acclaimed by the Three Rivers Land Trust as one of the last clean 'roadside' springs in york county..... deep rooted in rich glacial soil, bond mountain was also a major ski area back in the late 50's and 60's until mechanical challenges forced the resort to be closed..... the summit of the mountain features the rocky remains of the Thomas Bond homestead (circa. 1820) and a small cemetery plot believed to contain the graves and remains of Thomas Bond, three of his wives and some of their children....... several of new england's leading paranormal research groups and society's have done extensive research in the area to study any paranormal activity around those buried there........ your best bet if trying to find this '.....old faithful....' of natural mountain springs is to program your GPS to 322 bond mountain road, newfield, maine; it will take you to TAPS (thurston and peters sugarhouse), travel several hundred feet past the sugarhouse and on your left hand side you will see the spring and the small wood platform to rest your jugs on while filling them........bond mountain spring is ruffly 8.5 miles from our humble place of abode, we make several trips a week for this clean, crisp and thoroughly refreshing local mountain spring water........ there is a hand-painted sign stating that there is the potential for the springs water to be high in bacteria certain times of the changing seasons and a phone number for 'drinkers' to call for information about the spring....... take a drive one day and discover bond mountain spring....... bring a couple of jugs and fill them to the rim with mountain freshness..........

this is where we pay tribute to those person or persons that are responsible for informing us about this reliable source of mountain spring water- ryan z & von nida

latitude: 43.62202 - longitude: -70.90117

pig's ass...............and pucker sauce..........!

2010-06-29T20:26:00.000-07:00

savory, sweet, smoky and seductive.............

heritage hog barbecue

pork shoulder (boston butt) cooked smoky as a fireplace..... succulent as a hand-made buttermilk biscuit dipped in bacon fat, and tender enough to coerce apart with a spoon and your fat, grubby ass fingers- such is North Carolina Barbecue...................! as the name suggests, 'the chosen way' or as yankees and those north of the mason-dixon line may call it, 'the traditional way' to serve up the beast is to pull or chop it........ nose to tail......... that's where the thin vinegar based sauce comes into play.......... because a Kansas City sauce would be too damn thick and sticky to be fully absorbed by the slender shreds and chopped cubes of piglicious meat........

the Carolina's, (particularly the northwestern corner of North Carolina) occupy a very unique position in the realm of true top ranked-kick ass American Barbecue...... unlike the rest of the country, which enjoys catsup-based sauces, the preferred condiment in the foot hills of the great smoky mountains is a piquant mixture of organic apple cider vinegar, cracked black peppercorns, red pepper flakes, and sometimes with just a hint of pure cane blackstrap molasses and a touch of brown sugar to cut the acidity.... this makes perfect sense, seeing as the chosen commodity for real barbecue in these parts is the good 'ole heritage hog (berkshire, tamworth, duroc, red wattle, etc.)................. (we choose the berkshire hog for tnef2fp heritage hog barbecues) more precisely, we love a whole hog smoked in a pit until it is so damn smoky and tender you can easily rip a piece of meaty greatness from the poor bastards Divine offerings.................. this is barbecued hog heaven...............!

because you are consuming whole-hog or pork shoulder, you are dealing with succulent fattiness; the organic apple cider vinegar as the working base of Pucker Sauce will off-set the pig's thorough richness....... there is another reason vinegar based sauce is so well suited to a pig's ass....... Carolina style pig is usually served chopped or pulled, so you need a thin sauce that can saturate and soak into the tiny niblets of savory, sweet, smoky and seductive heritage hog meat........ bring the chopped pig's ass and pucker sauce together and you have some of the most delectable barbecue to ever grace a bun....... a toasted bun is standard....... generally between $5 - $7, this has to be the best damn road food ever......... but that's just my greedy thoughts workin' for my bbq addiction.........

as the founder of tnef2fp, I am trying to bring you a taste of what I learned while living and traveling through the American South.............. pugnacious pigness in all aspects............ a shout out to some killer BBQ- smutt's butt's in northern alabama : (john turpins) turpin's roadside barbecue in travelers rest, south carolina : green river barbecue, smack-dab on the goddamn north carolina/south carolina border in saluda : and mutt's barbecue in mauldin, south carolina.... these establishments and low-country barbecue joints and pit masters passed on to me some true barbecue ka-knowledge..........

on summer weekends you may smell the organic applewood burning in the foothills of Ossipee Mountain while we are slowly smoking berkshire pig's ass, baby back ribs and maine raised barnyard chicken........ join us for.........

savory, sweet, smoky and seductive...................heritage hog barbecue

BBQ's are Held @ 2o1o Host Farm-

raven hill orchard : 255 ossipee hill road : east waterboro, maine

Saturdays & Sundays 11am-3pm

visit- www.thenewenglandfarm2forkproject.com

a twenty mile meal..........'defining local'

2010-06-25T18:10:00.000-07:00

'.....a twenty mile meal.....'

july 17th & 18th 6pm

reception...

smashed maine grown heirloom white beans on fried peasant bread with pickled cucumber and ham powder....

pastures, prairies, hills, fields, farms, and gardens...

'liquid salad' with a tall tomato and cold river vodka jell-o shot and a local goat cheese grilled cheese...

the freshest mess of field greens and foraged roughage tossed in a lemonade vinaigrette with native strawberries, rosemary's waltz, wildflower bee pollen and organic applewood smoked sunflower seeds...

pastured local spring lamb 'schnitzel' with a homemade organic pretzel crumb crust, sweet pea mashed taters, zucchini and red rooster sauce...

sugar therapy...
heather's 'home-made' baked farmers cheese with crushed local berries...

an elixir...

pink shandy cooler with citrus...

$45 per person (plus tax & gratuity)

cuisine by- chef sebastian carosi

please call tnef2fp field phone for reservations- 207.459.4271

event held @ 2010 Host Farm- raven hill orchard 255 ossipee hill road . east waterboro, me

**please visit http://www.thenewenglandfarm2forkproject.com/ for schedule of events

A Father's Day Grass-Fed Beef Dinner..........

2010-06-05T06:36:00.000-07:00

...a local 'grass-fed' beef dinner...

father's day . june 20th . 6pm sharp

the evenings' grass-fed beginnings...

smoky grass-fed local beef tartare with 'cabernet-jello' on a silver spoon...

coca cola barbecued beef cheeks on benne seed rolls with farmstead local buttermilk slaw...

pastures, hills, prairies, mountains and fields...

air dried grass-fed local beef tenderloin with new england farmhouse blue cheese stuffed hearts of celery, rocket and our own applewood smoked sea salt...

liver and onions......................a rich grass-fed beef broth elixir of charred onions, caramelized offal and toasted grains with with a crouton of peppered local cheddar...

coffee rubbed grass-fed beef steak with raven hill orchard applewood smoked ricotta mashed taters, wilted spinach and candied garlic...

cast iron skillet seared local veal sweet breads with maine grown fingerling potato salad, orchard smoked onions and sebastian's double espresso barbecue sauce...

sugar therapy....

local strawberry 'panna cotta' with oak aged black vinegar macerated strawberries...

$45 per person (plus tax and gratuity)

cuisine by- chef sebastian carosi

http://www.thenewenglandfarm2forkproject.com/

(.....know your farmer.....)

Held @ 2010 Host Farm- Raven Hill Orchard . 255 ossipee hill rd . east waterboro, me

*for reservations please call Host Farm- 207.247.4455

Question, comments or inquiries please call The New England Farm 2 Fork Project

field phone 207.459.4271

Heritage Hog BBQ's @ Raven Hill Orchard

2010-06-04T07:54:00.000-07:00

Savory, Sweet, Smoky and Seductive.....! Heritage Hog Barbecues starts May 1st through August.... 2010 Host Farm- Raven Hill Orchard.....

Chef Sebastian Carosi founder of The New England Farm 2 Fork Project will be offering up some bodacious heritage hog barbecue... and 'no', this doesn't mean big hunks of meat over an open flame... This means slow and low organic applewood smoked 'hunks' of meat... smoked until succulent and sweet... coca cola barbecued barnyard chicken, chopped berkshire 'pigs ass' on a bulky roll, orchard apple cider soaked baby back ribs, espresso barbecued flank steak, our own homemade smoked onion sausage on a roll and american plains tatonka chili (buffalo) will all be featured on the menu....

Some weekends The New England Farm 2 Fork Project will offer up live New England grown entertainment by the good time string band, moms home cookin, the biker poet, victory swing band and more.......

Heritage Hog Barbecues are on Saturday and Sunday from 11am - 3pm (or until we run out of food...!)

2010 Host Farm- Raven Hill Orchard . 255 ossipee hill road . east waterboro, me 04030

give us a hollah... (207 247 4455)

SlowFood Night

2010-06-03T06:13:00.000-07:00

SlowFood Night @
The Portland Museum of Art

Thursday, June 3rd, 2010 6:30-8:30 pm

Join Chef Sebastian Carosi founder of The New England Farm 2 Fork Project and SlowFood Portland at the Portland Museum of Art for an evening of beautiful art and bountiful edible commodities... Take a long, slow look at the exquisite still-life paintings in 'Objects of Wonder' (through June 6th), and savor some of the best Maine has to offer in locally grown food... The guest speaker is Nancy Harmon Jenkins, a nationally known food writer and historian who resides in Italy as well as the coast of Maine... She is an expert in sustainable agriculture and farm-to-market connections, and will speak about Maine's bounty... Enjoy the evening with friends and meet new 'local foodies' who share your interest in promoting Maine grown food. Proceeds from the evenings event will benefit culinary education programs at the Portland Museum of Art...

The New England Farm 2 Fork Project will be offering-

mini grass-fed local beef burgers on a homemade sesame seed bun with sebastian's smoky heirloom tomato catsup and farmstead local cheddar

harris farm- grass-fed beef

raven hill orchard- organic sesame seed buns

silvery moon creamery- r&r cheddar

tnef2fp- smoky heirloom tomato catsup

Inspired by Edward Weston's Pepper (circa 1930)

We smoked peppers, tomatoes and onions over organic local applewood to make catsup for the burgers.... We choose the burger to signify the McDonalds that inspired Carlo Petrini to create SlowFood several years ago.....

Join us to raise local food supply awareness....

Seven Congress Square Portland, ME 207.775.6148

The New England Farm 2 Fork Project would like to extend its deepest thanks to-

Don Lindgren- Rabelais Books

Leslie Oster- Aurora Provisions

Chef Bob Smith- SlowFood Portland

Steve Eveld- Raven Hill Orchard

(and everyone else in the kitchen....)

what the indians ate............

2010-05-21T16:09:00.000-07:00

black bear . moose . deer . duck . trout . steelhead

On May 29th and 30th at 6pm Chef Sebastian Carosi, founder of The New England Farm 2 Fork Project will bring you '.....what the indians ate.....' an eco-gastronomic tasting tour of what some of the earlier 'local' inhabitants may have dined on throughout the year, while utilizing some of maine's premeir sustainably raised farm products.

*the evenings menu will feature:

maine raised red deer . perkins cove juniper berries . heirloom appaloosa beans . american snapping turtle . foraged wild greens . steelhead . wild ramps . red alder smoked maine sea salt . ossipee mountain cherrywood . mountain trout . black bear . sinzibukwud cured duck . suppawn . heirloom crane-berries . pickled sunflowerseeds . swamp cabbage . rhubarb . fry bread . corn smut . misickquatash . abenaki indian pudding . bond mountain spring water

cuisine by- chef sebastian carosi

$45 per/person ( plus tax and gratuity )

The 8 course feast will reflect the influence of an early farming society that supplemented with huntin and gathering... Brought to you by The New England Farm 2 Fork Project, an organization bent on raising local food supply awareness and reviving old world foodways and the traditions and histories that surround the american table...

call the field phone direct for reservations 207 . 459 . 4271
info@thenewenglandfarm2forkproject.com

'....what the indians ate....' dinner will be held at host farm-
raven hill orchard- 255 ossipee hill road . east waterboro, me 04030

*full menu @ http://www.thenewenglandfarm2forkproject.com/

a mother's day luncheon

2010-04-14T13:51:00.000-07:00

treat mom right... the new england farm 2 fork project presents a mother's day luncheon may 9th without all the preservatives and shelf stabalizers................! chef sebastian carosi, founder of the new england farm 2 fork project, brings you some of the regions finest seasonal artisan products....

the day's beginnings-

an egg drop soup elixir of our own pastured farm eggs, chicken, herbs,

spring greens and heirloom plantation rice...

...&...

the freshest mess of arugula, misc. melons, bloomed basil seeds and lemonade...

...&...

liberty fields farm's fresh local goat cheese tartlette with crushed

basil, black pepper grapes and chardonnay jello...

from our farms, fields, forests and coastal waters-

shaker herb rubbed berkshire pork tenderloin with whipped aroostook county potatoes, bacon fat caramelized asparagus and locally grown rhubarb jam...

...or...

local peeky-toe crab cakes with a toss of baby arugula, creamery butter smashed

maine grown potatoes and smoky sweet paprika tartar sauce...

...or...

hand carved local grass-fed beef tenderloin with 'not on your diet' sour cream mashed

taters, wilted spinach and orchard applewood smoked onion marmalade...

sugar therapy-

meyer lemon curd 'ice-box pie' with smiling hill farm's fresh whipped

cream and orange chamomile syrup...

...or...

chocolate decadence with strawberry puree...

*cuisine by chef sebastian carosi

$36 per person (plus tax and grauity) + $10 (mimosa and/or champagne service)

May 9th 11am & 3pm seatings

for reservations call 207.247.4455 or go to farm2forkreservations@yahoo.com

raven hill orchard- 255 ossipee hill rd . east waterboro, me 04030

http://www.thenewenglandfarm2forkproject.com/

(...know your farmer...)

easter sunday brunch...............

2010-03-28T18:00:00.000-07:00

the new england farm 2 fork project will host easter sunday brunch on sunday april 4th at raven hill orchard with seatings at 11am and 3pm....

our easter sunday brunch menu:

-todays beginnings-

*deviled free-range farm eggs with smoked paprika...

bacon fat caramelized spring asparagus with a warm citrus butter and kennebunkport lobster hash...
....or....
ginger spiced organic young scarlet nante carrot puree with basil seeds, misc flower petals, wild fennel pollen yogurt and tangerine oil...

-from our farms, fields and coastal waters-

coca cola lacquered 'vermont smoke & cure' country ham with 'not on your diet' mashed maine potatoes, warm red cannage and jezebel sauce...
....or....
pan roasted country ham wrapped salmon with crispy beluga lentils, baby rocket and an in-house cultured yogurt, cucumber-dill sauce...
....or....
rosemary roasted leg of pastured local lamb with heirloom cranberry chutney and a salad of toasted barley...

-sweet endings-

fair-trade artisan chocolate and farmstead ricotta mousse with chocolate bark and rhubarb-rosehip puree...
....or....
spiced organic young carrot cake with old-fashioned cream cheese frosting, sugared walnut crumbs and 'malted' milk punch...

$32 per person (plus tax and gratuity)

call 207.247.4455 to make reservations

seatings at 11am and 3pm...

www.thenewenglandfarm2forkproject.com

maine maple sunday

2010-03-11T14:34:00.001-08:00

the new england farm 2 fork project presents a maine maple sunday breakfast at raven hill orchard march 28th 8am-12pm.....

the menu will include some of the following....
spiced antique orchard 'apple pie' pancakes . the ossipee mountain standard . buttermilk biscuits and sawmill gravy . stuffed french toast . homemade country sausage . maple bacon . 'away from home' fries . green eggs and ham . smoked maple macchiato . organic maine milk . our own small batch roasted coffees . artisan breads . organic baked goods . cultured creamery butter

...eat local...

visit http://www.thenewenglandfarm2forkproject.com/

raven hill orchard- 255 ossipee hill rd . east waterboro, me

a forty mile meal...........'defining local'

2010-02-27T19:50:00.000-08:00

The New England Farm 2 Fork Project is an eco-gastronomic organization that supports a biodiverse, sustainable food supply, local producers, heritage food-ways and the pleasures that surround the American table and kitchen. Founder, Chef Sebastian Carosi and his band of 'Roving Rural Culinary Visionaries' presents 'a forty mile meal' Friday March 19th thru Sunday March 21st starting at 6pm sharp. This event will be held at Raven Hill Orchard, a MOFGA certified organic apple orchard, located in East Waterboro, Maine. Chef Carosi is working closely with many farmers and producers to raise local food supply awareness and to support sustainable agriculture and economic development throughout our little corner of America...

The New England Farm 2 Fork Project's 'a forty mile meal' dinner will consist of locally made artisan and farmstead cheeses, pastured local lamb, antique (heirloom) apples and many other locally raised products. Our gastronomic goal is to serve the best local, sustainably produced ingredients, and to treat them with respect and simplicity in our cuisine. This means using as much of a products resources as possible, be it the greens from garden grown organic beets, or the livers and gizzards of barnyard chickens. Our deep-rooted regional influences have shaped and continue to shape New England farm cuisine and inspire our cooking and food on a daily basis. Diners are generally served 6-8 courses, in small, manageable portions that allow them to sample the variety of edible commodities available to us in a particular season, from a local source, without relying on imported foods purchased from agri-business conglomerates...

'......a forty mile meal's.......' menu will feature:

spiced raven hill orchard antique apple soup with burnt local wildflower honey yogurt and bee pollen...

heirloom beet and farmstead local buttermilk 'panna cotta' with peppered homemade yogurt and candied beets...

'almost spring' pastured waterboro lamb pie with a crust made of our own lard, a toss of organic local greens and lamb gravy...

six hour smoked coffee braised local beef with butter smashed aroostook county grown taters and natural pan drippin's...

a study in cheeses gathered from the local country side with rosemary scented antique apple jelly...

-liberty fields farm..........................................saco bay mist

-pineland farm.................................................cheddar

-silvery moon creamery.................................rosemary's waltz

shaker spiced applesauce cake with antique black oxford apple marmalade, mulled heirloom cider syrup and frozen maple whipped creme fraiche...

*bond spring mountain water . orchard applewood smoked coffee

*steve's artisan organic 'seven-grain' rolls . sugah shack maple whipped local creamery butter...

Cuisine by Culinary Alchemist- Chef Sebastian Carosi

$40 p/p (plus tax & gratuity)

RSVP ASAP by calling the orchard direct 207.247.4455

only 30 seats available

Our Second New England Game Dinner...

2010-01-28T22:05:00.001-08:00

The New England Farm 2 Fork Project will host its second Game Dinner at Raven Hill Orchard on February 21st at 5pm. This 8-10 course culinary affair will feature some standard game items such as Vermont country quail, American plains tatonka (buffalo), wild boar, New Hampshire red deer, wapiti elk and pastured local duck eggs. Also some even harder to find game such as black bear, moose, and maybe even some turtle will find their way on to Chef Sebastian Carosi's menu. A made in Maine cheese social will kick things off at 5pm. Reservations required.

Please call the orchard direct for reservations 207.247.4455 (ask for sebastian)

Check out the media coverage of our last Game Dinner from the Portland Press Herald...
http://pressherald.mainetoday.com/story.php?id=286349&ac=food

A Valentine's Day Candlelit Dinner to Die For

2010-01-21T22:26:00.000-08:00

Chef Sebastian Carosi, founder of The New England Farm 2 Fork Project will be hosting a candlelit Valentine's Day dinner to die for... On February 14th @ 5pm at Raven Hill Orchard in East Waterboro.

The Menu Will Feature....

bleeding heart mimosas...

peeky-toe she crab bisque spiked with sherry and chives...

kennebunkport lobster pound mac-n-cheese with farmstead local cheddar...

organic baby greens and herbs tossed in a lemonade vinaigrette with orchard applewood smoked mountain trout, maine sea salt roasted heirloom beets and 'house cured' big bacon bits...

pepper seared 'grass-fed' beef tenderloin with wilted spinach, lobster mashed potatoes and smoked onion gravy...

molten center chocolate lava cake 'for two' with chocolate covered cherry hot chocolate sauce and smiling hill farms frozen creme fraiche mousse...

...happy valentine's day...

-eat local-

$36 per person. @ 5pm (reservations required)

Call the orchard direct at 207.247.4455 (ask for sebastian)

an antique apple symposium............

2009-10-05T21:59:00.000-07:00

on sunday, october 18th from 9am-1pm tnef2fp will be hosting an antique (heirloom) apple symposium at raven hill orchard, where chefs, pastry chefs, restaurateurs, educators, winemakers, specialty food shop operators, cheeseshop owners, foodies, members of the media and all apple enthusiasts are invited to join us for a day of heirloom appleeducation, discussion and taste evaluation.................! raven hill orchard is a MOFGA certified organic apple orchard....... save the date- sunday october 18th, 2009 9am-1pm $18 p/p (including lunch) please RSVP by october 16th...... lunch will include farmstead local cheddar mac-n-cheese, the freshest mess of organic autumn greens with shaved organic antique orchard apple tossed in a switchel vinaigrette, orchard applewood smoked coffee and an apple crisp......... some of the antique apples being evaluated are: lodi . jersey mac . williams pride . gravenstein . maiden's blush . alexander . mcintosh . belle de boskoop . red st. lawrence . sweet sixteen . cortland . cox's orange pippin . ribston pippin . zabergau reinette . westfield seek no further . king of tompkins county . vartanian lightening , milden . spygold . pumpkin sweet , winter blush . hudson's golden gem . golden russet . keepsake . black oxford . black oxford . pink pearl . honeygold . stark . northern spy . baldwin . granspur . reinette simirenko . hubbardston nonesuch . arkansas black . roxbury russet................

please rsvp @ 207.247.4455 by oct. 16