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In Portlands (Maine) Restaurants, a Down East Banquet

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japple Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Sep-17-09 08:20 AM
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X-posted from Editorials and Other Articles by Renew Deal

THE overnight temperature is dropping toward frost this week and probably wont rise above it until May. Most of the cruise ships are gone, and with them the fudge buyers, the lobster seekers and the chowderheads who clog the Old Port neighborhood in the summer.

But the quiet and the chill are deceptive. Portlands many chefs and bakers, its turnip farmers and cookbook sellers and assorted mad food geniuses are gearing up for another lively winter.

I wouldnt call it a competition, Id call it a collective, Josh Potocki, the chef and owner of 158 Pickett St. Caf in South Portland, said of the citys food scene. We are all trying to raise the level of food in Portland to insanely high.

Its working. With a simmering sense of injustice, I recently ate my way across some of the citys new and offbeat restaurants. Why doesnt my neighborhood have an all-day restaurant that makes its own spicy sausage, or one that produces house-made crackers and hot sauce for oysters? When will my market organize a ratatouille contest?
<snip> ...

This is a very interesting article about Portland, Maine food culture and farming.
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Warpy Donating Member (1000+ posts) Send PM | Profile | Ignore Thu Sep-17-09 05:55 PM
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1. It was similar on Cape Cod on the off season
All the foodies used to work on their craft in the winter instead of mass producing swill for tourists with deadened palates.
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