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esme

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Everything posted by esme

  1. Sorry, illegal is bad word. All liquors sold in restaurants have to be registered with the state liquor bureau and sold through a distributor that has a guaranteed monopoly in his area. It often seems that none of the good stuff (artisan producers of Cognacs, Armagnacs, Grappa for instance) is ever brought in to the state. Fortunately, it's not contraband yet. I used to work for David Grant of Aubergine, who once told me of his illegal wall of digestifs at the original Aubergine (in Camden in the 80's) Liquor inspectors would always mention to him that they could be used for display only. That is a shame about your friend. Aquaculture is a tough life. He must be a local pioneer as well, I don't recall hearing much about Casco Bay mussel farms more than ten years ago.
  2. Thanks for the welcome johnnyd. Not to brag on him too much, but I agree, Rob is brilliant. I've been fortunate enough to have been working there from pretty close to the beginning (I started with Rob and Nancy about three months after they bought the place) and every time I think I'm jaded he comes up with something that astounds me. The Times mentions the inside-out French fry. I'm the wine buyer at Hugo's, so Nancy and I got to eat the entire Potato Dinner a week before the event to pair wines and when I was served it, I asked, "What does he mean inside out?" Neither the server nor Nancy knew the answer, so I bit into the fry and truffle ketchup was the filling. I just cracked up. It was so whimsical and tasty that you just have to wonder where he comes up with this stuff. I've read your food blog as well. Great stuff. It made me chastise myself. One of my favorite summertime things is to roast fresh picked mussels on the beach and the red tide scare this summer kept me away. And Jordan's has the BEST corn. When Daniel Boulud cooked at Hugo's last summer, we served picked that day Jordan's corn. And where'd you get the Cachaca? That stuff's not legal in Maine and it's hard to find good friends to send it to you (about as hard as getting as good grappa). We have got to compare black market notes.
  3. Hi fchrisgrimm, I work at Hugo's, so I'm glad that you had a great time. I, too, prefer Street & Co. to Fore St, partly for the nostalgia as well, but mostly because the food is better .
  4. That sounds delicious. I'll definitely work on getting there. I guess I was expecting more of a Spanish maybe Italian bent after her work at Street (okay, maybe I was hoping for a kickass Spanish restaurant in Portland), but it sounds like it is worth the trip.
  5. Has anyone tried Caiola's (Abbey Harmon's new place) yet? I've heard that they opened two weeks ago, but haven't had much feedback yet and since I work every night that they are open, I haven't had the chance to try it myself.
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