Fred

I don't doubt that there are folks who know exactly what they are looking for when foraging for mushrooms but I would not suggest anyone who hasn't spent ample amounts of time learning about the various types of mushrooms that grow in this area, what's good to eat what's not attempt to forage on their own. I know of an entire family except on boy who died in VT when they ate the mushrooms they foraged. Nothing to mess around with.

Yeah that's true, but my bro is a recent grad from Bowdoin and he get's upset when I complain about the trust fund babies.....PS He most definetly not a trust fund child.

I get mine from Scott at Simpsons Seafood in Wiscasset. He also seems to have a bunch of black back flounder which is out of this world.

Off to the Mother Land AKA Midcoast Maine tomorrow for Christmas. I'm sure on the trip from the airport to Boothbay there will be the must stop at the Big Top Deli for a Gobbler sandwich. Happy Holiday's all!

Scratchline- The Abelour Abunadh is cask strength, however you may have known that.

How did you know I was gambling with Pam (she preferrs Pam to Pamela) Anderson in Vegas!!

Thanks Morela. Luckily I just got back from Vegas a little while ago and I'm still in a gambling mood.

McAurthurs Beverage had a decent selection last time I was in. They had some Springbank and Glenrothes which are two of my favorites.

Thanks JPW- A friend made reservations for Zola based on a great meal she had there a week ago. Soooo I'm going NYE and so I'll just raid the cellar and pull a bunch of wine/champagne for dinner so should we run into slow service we will never see an empty glass. Cheers

Morning everyone. I've lurked around egullet for a while and thought ahhh what the hell I'll throw my hat in the ring and post a bit. So below are the details for Zola's NYE pre-fix menu. Not sure how much love there is for Zola on this board but a friend sent this to me and as my first order of business here on egullet I pass it along to you. Cheers all and I look forward to many gastronomic discussions in the future. New Years Eve at Zola 2004 “Craft Your Menu” Chef’s Course Big Eye Tuna with Granny Smith butter Course One Warm Ricotta Terrine with Country Ham and Spiced Quince Blue Hubbard Squash Chowder with Winter Kale and Smoked Sausage Baby Greens with tart pearls and Candied Kumquats Course Two Baked Jumbo Crab in Shells with fire Roasted Pepper and Greens Cavitelli with House cured Duck and Butternut Confetto Cedar Planked Coho Salmon with Truffled Grits Course Three Black Cod steak, Parsnips, Madeira and Seville Oranges Hot Pot of Sweet Scallops, Mussels and Clams with Tomatoes and Anise Cheer Wine Braised Oxtail and Saffron Fritter, Wilted Pepper Cress Course Four Braised Pork and Prawns with celery Root, Coriander and lime Veal and Wild Mushrooms, Aged Sherry Cream Roasted Maine Lobster, Sweet Potato Spoon Bread, Champagne Butter Caramelized Delmonico, Mini pickled Peppers, Fingerlings, Chippolini and Fresh Horseradish Cheese Course A celebration of Americas Finest Cheese Dates, Fruits, and Crisps Sweets and Treats TBD COMPLIMENTARY GLASS OF CHAMPAGNE BEFORE 6:30 4 Courses $70 1,2,4, Sweets 5 Courses $85 1, 2, 3, 4, Sweets 6 Courses $95 FULL MENU