Join us on the Schooner J. & E. Riggin for a unique Maine Gourmet Feast! Come savor the best of Maine’s local foodways on this 4-day foodie adventure!
Meals will feature the best of the best: oysters from Pemaquid Oyster Company, produce from acclaimed Hope’s Edge Farm, award-winning cheese from Appleton Creamery and Hahn’s End. Every night will feature a different specialty cocktail demo (be sure to bring your own vodka, gin, and whiskey!). Come join us and celebrate the outstanding local food MidCoast Maine is famed for and celebrate the release of the newest cookbook Sugar & Salt Book Two – The Orange Book.
This delectable foodie cruise will take place on our Maine Windjammer, the Schooner J. & E. Riggin from August 1st – 4th (2016) at only $650 per person.
Cooking (and sipping) away on Penobscot Bay
The Rockland Farmer’s Market opens today and through no fault of my own, coincides perfectly with this weeks column in the PPH about salads and greens. With all of the micro and baby greens available to us this time of year, the old stand by of tomato, cucumber and lettuce salads dressed with ranch should be a thing of the past, at least for a little while, until tomatoes and cucumbers are fresh from the garden and irresistible in a number of ways including salads.
The baby greens and baby kale that have just made their way into my refrigerator will become the basis for a number of salads, as will the goat cheese from Appleton Creamery. The greens are light and delicate so will be accompanied by same in ingredients. The kale will receive a heartier paring.
Fiore olive oils and vinegars have become a staple for us in our salads and while the company suggests pairing a flavored olive oil with a flavored vinegar, I find they are too special and precious to use both in combination so it’s the standard good extra virgin olive oil pared with a flavor vinegar such as my favorites Black Cherry or Pomegranate Balsamic Vinegars. For the summer, I’ll end up using the Grapefruit White Balsamic or the Summer Peach White Balsamic.
Favorite salad combinations:
Baby greens, dried apricots, shaved fennel and pinenuts dressed with my standard olive oil and Summer Peach White Balsamic.
Baby kale, Appleton Creamery goat cheese, dried cranberries, toasted walnuts dressed with my standard olive oil and Black Cherry Balsamic.
Oakleaf lettuce, sliced pears, caramelized walnuts and blue cheese dressed with lemon juice and Blood Orange Olive Oil.
The combinations are endless and you almost can’t go wrong.
Thinking of what salad to have with tonight’s lasagna.