It comes once each summer, Island Arts Camp, when my kids get to enjoy a week with grandma and grandpa on Deer Isle. At camp they learn and experience the art of dance, acting and other types of entertainment. The wonderful camp is presented by Stonington Opera House, Seamark Community Arts and Reach Performing Arts Center, you should check it out. This is also the week when Gillian and I get to catch up on work. Also we get to be carefree; staying up late and eating out nightly.

Our week started with a trip to Stonewall Kitchen's gorgeous new cooking school. We'd heard so much good news about it from our friend Kathy Gunst. We needed to get there and check it out. Kathy was right, the place is amazing. Luckily we ran into co-owner Jim Stott in the parking lot with his three beautiful golden retrievers. We had just seen Jim at Taste of the Nation, which he and Jonathon King support. We laughed together about the fun in the rain we'd had on Cow Island, at the Taste. We also took this chance to congratulate Jim on the mastery of their cooking school facility. What they've constructed is something so special. Maine is fortunate to have Jim, Jonathon and everyone and everything at Stonewall.

Our Monday night meal out in Portland was Evangeline. We were delighted to discover that Monday's there is prix-fixe night. Chef Erik Dejarlais and Bresca's chef/owner Krista Kern delivered a wonderful four course meal. We ate, drank and had a good time.

Tuesday, after a long day at the office, we landed at Back Bay Grill. Back Bay has been a gBritt client for the past six years. It's a very special place. Its appeal goes well beyond the food. It's the service and friendliness that stand out. There are so few places here or anywhere we have traveled that hit the level of excellence delivered at the Grill. This is the customer talking, not the PR rep. Our meal there included house cured gravlox and truffled beef tartare, followed by hearts of romaine salad. Dinner was Larry's lamb two ways and Baked Cannelloni. I enjoyed my meal with one of Adrian's famous martini's -- bone dry, ice chips across the top. Gillian got lost in a fabulous Sauvignon Blanc. (Tasting note -- a short while back we enjoyed a meal at the Grill with a bottle of "Rat's Reserve." This is not on the wine list. You need to know the secret handshake -- and now you do. Just ask Adrian for it. It was produced by Paul Carr, the director of wine sales at Nappi Distributors, Inc.). The meal was simple, cooked to perfection, and as mentioned above, served with the utmost class and character. This entire meal was a gastronomic moment. From one bite to the next, from one sip to the next, absolute perfection. And knowing we didn't have a sitter at home waiting to be relieved, well, let's just say it made the flavors even more pronounced.

Wednesday brought another wild day of work. Wednesday night started with a sip of Peak Organic at the green drinks gathering followed by wine and a meal at Vignola. Our friend Allison Styles is the manager there. Like Back Bay Grill, she and the staff there greet you with a smile and extend sincere customer appreciation. Lee Skawinski has outdone himself with the menu there. It's fabulous. It is all so tempting. But our favorite is the pizza. This time we chose Quattro Stagione (mozzarella cheese, sun dried tomatoes, olives, balsamic onions, roasted eggplant). We sipped a delicious Tuscan red called Rosso Di Montalcino. Thursday was just hours away -- which meant our freedom was coming to an end. For the moment, tucked away in the corner booth at Vignola, feasting on pizza, talking shop with Allison, life couldn't be better.

We are food lovers and admirers of the wonderful chefs who have made Portland a stellar restaurant town. Our work allows us to eat out often. Yes, we are spoiled. But during Island Arts Camp, one short week each summer, the food tastes a little better. Amazing things happen to your taste buds when you have that sense of freedom. What it must be like to always feel that way.

Cheers.