Jim Britt's life revolves around food, chef-prepared or from his own kitchen. Beyond the blog, Jim is a partner a gBritt PR in Portland, which specializes in lifestyle public relations.
Blog Index
Food and Drink
July 29, 2009
Guest Experiences
When we speak of remarkable guest experiences, we typically think of something "bigger, faster, better". Not so at Cellardoor Winery. Their guest experiences are slower, more thoughtful and gracious. Today while sipping Cellardoor's newly released Vino DiVine (Vidal Blanc), I listened in as Bettina Doulton, winery owner, greeted a large group of guests and invited them to relax and enjoy their time at Cellardoor.
Bettina entertained the guests with a great story, not a sales pitch. She spoke of the restoration of Cellardoor's 200 year old barn, specifically the friends she's made during the process. She mentioned neighbors who remember the barn when it was a working farm, as long ago as the 1920's. In the midst of the greeting she called over to a group of guests entering the barn who were back for an annual visit. These folks, like many others, had returned for respite on the deck overlooking the vineyard.
From the Tasting Room the group moved downstairs to the cellar, to meet the winemakers and learn about the wines. In the cellar guests discover facts about grapes being used at Cellardoor and the wine making process. They heard of changes during the past year and a half and big changes coming in the years ahead. The cellar is filled with barrels, tanks and all sorts of equipment and gadgets. Like the Tasting Room above, the cellar is alive with a very welcoming energy.
Back upstairs the group was handed off to CC and treated to complimentary tastes. CC is one of the many talented team members at Cellardoor. Her passion and excitement is palpable. She has a magnetic quality. I should mention that she's married to Cellardoor winemaker, Aaron Peet. They are a dynamic duo, for sure.
Believe me when I say wonderful things are happening at Cellardoor Winery. Don't take my word for it, go to Cellardoor and see for yourself. The level of care of thoughtfulness displayed there all day every day is inspiring. Bravo Cellardoor.
July 28, 2009
Restaurant Soul
It's hard to be a bad restaurant. Especially here in Maine, where you can toss a stone from one wonderful eatery to the next. You don't last long if you're bad.
If being bad is an operational situation, there are places to turn, like SYSCO food service. SYSCO will do everything from planning, designing and printing a menu, to staff training and inventory management. They'll even help get a restaurant online. If it's a quality issue, there are many chefs, restaurateurs and other industry leaders (and rising stars) ready to help. Truth is, no one wants to see someone fail.
On the other hand, if bad happens because a restaurant lacks soul, then it's doomed. Being soulless means no passion, style, or personality. You don't make these things up as you go along. They're either part of a restaurant's concept, or not. So lacking soul, I think, is the root cause of being bad.
Thankfully, in Maine, bad restaurants are few and far between. I believe, and I hope you agree with me when I say this, that there's more restaurant soul in Maine than almost anyplace else in the US.
Restaurant Soul
It's hard to be a bad restaurant. Especially here in Maine, where you can toss a stone from one wonderful eatery to the next. You don't last long if you're bad.
If being bad is an operational situation, there are places to turn, like SYSCO food service. SYSCO will do everything from planning, designing and printing a menu, to staff training and inventory management. They'll even help get a restaurant online. If it's a quality issue, there are many chefs, restaurateurs and other industry leaders (and rising stars) are ready to help. Truth is, no one wants to see someone fail.
On the other hand, if bad happens because a restaurant lacks soul, then it's doomed. Being soulless means no passion, style, or personality. You don't make these things up as you go along. They're either part of a restaurant's concept, or not. So lacking soul, I think, is the root cause of being bad.
Thankfully, in Maine, bad restaurants are few and far between. I believe, and I hope you agree with me when I say this, that there's more restaurant soul in Maine than almost anyplace else in the US.
July 27, 2009
Kyra's Crab Cake
Crab is one of my favorite foods. Only oysters, lobster and Back Bay Grill's Duck Two Ways outrank it. I fell in love with crab when G and I moved to Maine in the early nineties. Imagine my delight when I, an Ohio kid raised on Salisbury steak and mashed potatoes, discovered the sweet flavor of Maine crab.
I was reminded last night about how delicious Maine crab is when G made a wonderful Kyra Alex recipe. Kyra owns Lily's Cafe in Stonington, ME. (Stonington and Deer Isle, more of my favorites!). G made Kyra's crab cakes. They're made with fresh crab meat, chopped onion, a little potato, Tobasco and some other nice ingredients. They taste amazing.
If you love Maine crab, too, you probably have a favorite. Help me make more crab discoveries. Tell me where Maine's most delicious crab dishes are served? Or share a recipe to try at home.
Also, if you missed it, Brook Dojny recently covered Maine Crab. Coincidentally, she included a recipe from Kyra Alex of Lily's Cafe. Check it out..
Cheers
July 14, 2009
Maine Food and Drink at Maine Fare
My friend Nancy Jenkins has a pretty strong opinion about Maine food and drink. She's a lifelong champion of Maine foodways. I have never met anyone like her, she's become one of my culinary heroes. I am proud to say that we are working together on Maine Fare, an extremely important event that you need to know about. Mane Fare does not exist for commercial reasons. Good business follows good events, naturally. Maine Fare exists to help preserve, protect and share our state's culinary history and its rich and developing resources.
In a 2008 Saveur Magazine article, Nancy wrote "Maine is home to some of the most varied and rewarding eating and drinking experiences in the country." Her observation was spot on. We are overwhelmed with top chef and restaurant choices. At Maine Fare, you'll connect with many of these chefs and Maine's fabulous growers, fishermen, cheese makers and other incredible food and drink purveyors. Nancy recently said "Everyone should come to Maine Fare to experience what we mean when we say Maine is where good food begins". Again, she's spot on!
With Nancy, I am a Maine Fare board member. She and I, with Chef Sam Hayward of Fore Street, Merrill Williams of Maine Food & Lifestyle Magazine, and a handful of other passionate Maine food and drink lovers, are bringing Maine Fare to life. The lineup of activities is shaping up really well and it's only going to get stronger. Check for yourself at mainefare.com.
Maine Fare is priced right; $15 for the weekend. This ticket includes access to the Maine Fare Marketplace at the Knox Mill, cooking demos and all panel discussions. Some of Maine Fare's intimate cooking classes, guided tastings and dinners have a higher ticket prices. These events will take place at area inns and restaurants. For the experience and value, it's all very approachable.
So I encourage you to read about Maine Fare, become a facebook fan, buy tickets when they go on sale later this month and then come to Camden Sept 11, 12 and 13.
Maine Fare is the only event of it's kind, a food and wine festival, that is 100% dedicated to Maine food and drink products. Maine Fare's sponsor roster reads like a who's who list, and it's still growing. The brands that have decided to partner with Maine Fare understand and appreciate the importance of coming together to celebrate the bounty of Maine. I hope you do, too.
Cheers.
May 05, 2009
A Toast to the Arts
I wanted to let you know about a special ten day event that our neighbors up the coast
are planning. It's a ten day toast to the arts... and you're invited.
The event is named the Maine In America Celebration. It's
being planned by a group of community leaders in Rockland.
Cellardoor
Winery is leading the charge.
The Maine In America Celebration kicks off on Thursday, June
18, with "Pop The Cork 2".
This is Cellardoor Winery's second annual fundraising event
for the arts. Tickets are $75 per person. They are
available by calling (207) 236-2654 or by emailing
tickets@cellardoorvineyard.com. They're all inclusive of
much food, drink and live entertainment. 100% of ticket proceeds
from this event benefit CMCA (Center for Maine Contemporary
Art).
My firm is working with Cellardoor. We have had a blast
getting to know Bettina and her crew at Cellardoor. They
know how to throw a party! Pop the Cork will be a great
start.
On Saturday, June 27, Cellardoor is helping wrap up the
Maine In America Celebration by sponsoring the
Gala at the Farnsworth. The honoree that night is Robert
Indiana.
DDuring the Maine in America Celebration, from start to
finish, wines from Cellardoor will be paired with cuisine at
local restaurants and poured at galleries, and at both of
the major events.
For information about Maine In America Celebration, there's
a listing
here. Below is the preliminary schedule of events.
Thursday, June 18
5:30-8:30 pm
Cellardoor Vineyard presents
Pop the Cork 2
A Multi-venue Event
Throughout the village of Rockport
Friday, June 19
5:30-6:30 pm
World Premiere of a documentary film by Dale Schierholt
A Visit to the Star of Hope: Conversations
with Robert Indiana
The Strand Theater, Rockland
6:30-8:00 pm
Robert Indiana and the Star of Hope
Farnsworth Art Museum
8:00-9:30 pm
Farnsworth Art Museum
Saturday, June 20
5-7 pm
Farnsworth's Julia's Gallery for Young Artists
5-9pm
Rockland Downtown Alliance Summer Solstice
Main Street, Rockland
Sunday, June 21 (all day)
Lobster Boat Races
Rockland Harbor
Wednesday, June 24
7:30 pm
Occupant by Edward Albee
A new play about Louise Nevelson
Everyman Repertory Theatre
Theatre at Lincoln Street Center, Rockland
Thursday, June 25
7:30 pm
Occupant by Edward Albee
A new play about Louise Nevelson
Everyman Repertory Theatre
Theatre at Lincoln Street Center, Rockland
Friday, June 26
4 p.m.
Arts in Rockland (AIR) Gallery special talk
Dowling Walsh Gallery
5 p.m.
Artist Daud Akhriev
Arts in Rockland (AIR) Gallery special talk
Archipelago Fine Arts Gallery
3:30-6:30 pm
Wine tasting
The Wine Seller
Tillson Ave, Rockland
4:00 pm
Djump! African dance and drumming
Farnsworth grounds
6:00 pm
Farnsworth Art Museum
Sunday, June 28
Film Screening
The Way We Get By
Camden Film Festival
The Strand Theatre, Rockland
|
April 16, 2009
Shannon Bryan puts me in the weeds
I worked for five years as a server. Those were great years. A ton of fun, hard work, incredible experiences in the kitchen learning about the restaurant industry - and on the floor, taking care of customers; learning about customer service. Also during those years I spent a lot of time in a place familiar to most servers -- in the weeds. For those not in the know, that means buried, slammed, simply too many customers asking for too many things at the same time. It's been twenty years since I was a waiter, but I found myself back in the weeds last night. After twenty years I had a dream that I worked for Chef Harding Smith at the Front Room. I was deep in the weeds.
I am not one to analyze dreams. I don't buy it. I do think dreams are triggered by certain things. In this case I know exactly what caused me to be tossed to the wolves at the Front Room, it was Shannon Bryan. I had just read Shannon's blog and as always found it hilarious, informative and really well done. I guess it also brought back memories of how hard it can be working as a server.
It was twenty years ago but it felt like yesterday.
I guess you could say it was more of a nightmare. Harding was at the grill and Chef Joe Boudreau was expediting. They were on fire -- and I couldn't get out of my own way. I should have known every inch of the restaurant, but it was as if I had never worked there. I remember thinking the customers must think I am totally incompetent. And that Harding and Joe are going to kill me if I destroy another order. The other servers were oblivious to my presence.
So thank you Shannon Bryan for the nightmare. Thank you Harding and Joe for tolerating my lackluster performance. And be thankful that I am a customer and no longer a server. It is really hard work.
Of course Harding and Joe, if you find yourselves short a server, you can call me. I won't let you down. I was pretty good on the floor. I use what I learned then everyday in my work at gBritt. And I am still in the weeds a little more often than I'd like to be.
February 02, 2008
Loving Aurora Provisions
Some of my past experiences with catering are, well, not so good. An example of what I'm referring to is the typical catered business meeting. The menu too often includes cold cut platters and potato salad or gigantic sandwiches, served on "freshly baked" rolls. Brownie or cookie platters usually appear. Sometimes there's a fruit platter -- which I must admit adds a nice dose of healthfulness to any mix. Then there's the catered reception. Menus always seem to feature passed hors d'ouvres including filo wrapped mushroom pies, quiches and chicken, all of which invariably are chewy, cold and over baked.
And then there's Aurora Provisions.
I have had the good fortune of attending events catered by Aurora Provisions on multiple occasions within the past three months. Their foods are exactly as they describe on their web and menu -- beautiful. The items they create are gorgeous and delicious and their staff is as creative and interesting as their cuisine. Aurora Provisions elevates events. They really are amazing.
I don't recall exactly what I ate at the Aurora catered events, but a few items stand out. The mini burgers with curry catsup and sweet relish + mini BLT's with thick cut, smoked bacon, cherry tomatoes and smoked mayonnaise + Root beer barbecue chicken skewers. I'll never forget the bacon wrapped dates. All of these items were amazing, I wish I could remember more.
Their foods were perfectly cooked and served at the right temperatures. The aromas were just extraordinary. As Aurora's staff weaves through the guests they take just a moment to explain that their ingredients are from various local farms and the breads are baked each day at Aurora's Pine Street market. This knowledge is impressive and the pleasant personalities add an invaluable touch of class.
I decided to write about Aurora after speaking with a friend who called to ask about area catering companies. I explained that we have had really good experiences with Black Tie Catering, Browne Trading Market, Add More Thyme Catering, and of course, Aurora Provisions. All of these companies are fantastic. Aurora just happens to be top of mind.
You won't find cold cuts at any of these places. Just high-quality foods that are full of vision and flavor. Cheers.
Aurora Provisions
www.auroraprovisions.com
64 Pine St., Portland, ME 04102
(207) 871-9060
Black Tie Market & Bistro
www.theblacktieco.com
1 Union Wharf, Portland, ME 04101
(207) 761-6665
Add More Thyme
www.addmorethyme.com
36 W Elm St., Yarmouth, ME 04096
(207) 846-0427
Browne Trading Market
www.brownetrading.com
262 Commercial St., Portland, ME 04101
(207) 775-3118
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