Maine Dishes

That Bon Appetit named Portland "America's Foodiest Small Town" is old news. The article in the magazine's October issue is well-reported, thoughtful and, for the most part, spot-on. You can read it here.

That the New York Times loves Portland is today's news. You can read that here.

But what we really want to know are dining destinations in Maine's other, smaller small towns. When we relaunch this site, you'll find a guide to some of our favorite restaurants and bars in Maine — including Francine in Camden, Cleonice in Ellsworth, and the bar at Woodman's in Orono.

Since we can't be everywhere at once (no matter how hard we try) we'd like to hear from you — what are your favorite hot spots — from fine dining to takeout — in the great state of Maine? Let us know by posting below or sending an e-mail to kristen@mainemaven.com, and we may feature some of them when we unveil the new site — our target is October.

Thanks in advance for the suggestions. And bon appetit!

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Coffee Talk

Waking up to find that you used the last of the coffee and forgot to buy new beans really puts a damper on the morning. Not only does it throw off your whole routine, it forces you to drive without caffeine, which can be dangerous.

The only upshot is, it also forces you to get out of your house and grab a cup of coffee. And though you're not thrilled about the prospect of interacting with anyone this early in the morning, you can't help but be a little excited to stop at your local cafe. Admit it: they make a better cup of Joe than you do anyway.

Here at The Maven, we're wild about Maine's locally owned coffee shops. Yes, Starbucks and Dunkin' Donuts are convenient, but there's something great about walking into a place that is truly one of a kind. Surely our Orono haunt, The Store Ampersand, is that way. It's a shop filled with characters, local color and the best gossip around. We're total townies, so we can overlook the sporadic appearance of our favorite cherry-cheese puff (we hesitate to call it a Danish) and the fact that they, from time to time, brew blueberry-flavored coffee, which makes the entire place smell cloyingly sweet.

When we think of other spots in Maine, Bell the Cat in Belfast comes to mind. So does Rock City Roasters in Rockland. In Camden, we like Boynton & McKay and Zoot. Our friend Kevin swears Bard Coffee in Portland serves the "best coffee in the Old Port." And though we haven't been to Farmington in a dog's age, we always stop at Java Joes.

We want to know: What's your favorite coffee shop? Please post below, and we'll try to feature a few of them in the coming months.

So spill the beans. Just remember to pick up more on your way home from work tonight.

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Can-Tastic

Yesterday, while on Facebook, our friend Ruth's status update gave us pause. She was canning pickles and dilly beans. Never has Facebook elicited such jealousy! We can handle hearing about our friends' new BMWs, pregnancies and favorite '80s hair bands. But enough vegetables to can? In Maine? This summer?

Whatever.

It's obvious that Ruth's garden is better than ours. Maybe the grass (and green beans, and cucumbers) really is greener on the other side. She does live in farm country (Appleton), while we live in Orono, home of Maine's crappiest soil. But if we do manage to coax a few non-blighted tomatoes and un-waterlogged cukes out of our little plot of misery, we're ready.

We usually buy our canning supplies at Parks Hardware in Orono, which has a phenomenal selection. Blue Seal in Bangor is also a good bet. But during a visit to Portland last month, we were impressed with the jars and lids at LeRoux Kitchen (161 Commercial St., LeRouxKitchen.com), pictured above. In particular, we liked the classic lines of the Quattro Stagioni jars from Italy. They'd be perfect for gifts, which is what we do with our raspberry jam each year.

As for recipes, we're sticking with our friends at the University of Maine Cooperative Extension. They're such a great resource, Whole Foods Market tapped their food preservation expertise for a nationwide in-store publication. Plus, their Web site has everything you need to can.

We'd love to know where you buy your canning supplies and where you find your favorite recipes. Please post below or e-mail us at kristen@mainemaven.com.

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Knead To Know

Bread is a paradox — at once humble and sophisticated, commonplace and revered, simple and complex. It is such a part of our lives that it's also part of our vernacular. Money is "dough." Someone's life's work is their "bread and butter." And of course, there is the religious "our daily bread."

The Kneading Conference, a two-day event devoted to local grains, sustainable foodways and artisan baking, elevates this staple to its rightful place. Scheduled for July 30-31 in Skowhegan, the conference will focus on wood-fired breads, and participants will learn how to build their own portable ovens.

Since its founding in 2007, the conference has drawn a national and international audience. This year's featured guests include James Beard honorees Chef Dan Barber of Blue Hill (the restaurant in Manhattan, not the town in Hancock County) and Rob Evans of Hugo's in Portland. Evans will use one of the wood-fired ovens to prepare a meal of local ingredients. All other meals during the two-day session will be local and organic, catered by the nearby Fire Fly Farm.

If that doesn't get a rise out of you, we don't know what will.

For more information or to register ($300 per person, and there's still time) click here.

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Sad Shack

Our favorite seafood joint in Maine has closed.

Tidal Falls Lobster Restaurant in Hancock, owned by the Frenchman Bay Conservancy, sold one of Maine's best lobster rolls, along with garlicky mussels and fresh-squeezed lemonade with mint. In a state full of jaw-dropping views, the lobster pound's location — overlooking a reversing falls where the Taunton River rushes toward the sea — is one of the most spectacular we've seen. It wasn't uncommon to see seals cavorting in the water or ospreys and herons soaring overhead during a meal.

It was just off the beaten path enough so that it wasn't overrun with people. Of course, this is probably one of the reasons why it lost money for seven straight years, not great for a fundraising effort. But Mainers are fiercely loyal to their seafood restaurants, so it feels like there's been a death in the family.

We're devastated. And in time, we'll be willing to entertain suggestions for a new favorite lobster shack. But we're comforted by the knowledge that the land is forever protected — and that there will be live music at the site every Monday through the summer. For a full schedule, click here.

In the meantime, we're going to buy a few extra lobsters from the Stonington seafood shack on wheels, which comes to the Orono farmers market every weekend, and make our own.

Ah. We feel better already.

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Inn Style

Kennebunkport has always had a curious allure for The Maven. In her youth, she worked summers at The Colony, a grand old hotel that was at once gracious and like something straight out of "The Shining." As a grownup, she returns from time to time, by turns captivated by the charm of the architecture and the old-school civility that seems to permeate the town and shocked that the traffic is still as bad as it used to be.

Even the worst traffic is worth fighting for the Arts in the Inns celebration. Now in its sixth year, the festivities have grown to include food, not just as an aside, but as a focal point. Yes, the visual arts are still there — this weekend's events include a plein air invitational and an artists-in-residence inn tour — but there is an equal emphasis on the culinary arts.

As foodies, we're tempted by the Taittinger champagne preview and drawn in by the grand tasting, but the real draw for us are the intimate artist-chef dinners, hosted in private homes, in which the chef draws inspiration for the meal from the work of a specific artist. Another highlight: the chef's gala, where award-winning chefs Steve Corry of 555 in Portland and Mark Militello of 1 Bleu in Miami will each present their take on Maine lobster.

Now that's the art of the meal.

For more information and a full, detailed schedule of events, click here.

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And The Winner Is ...

You've scooped, you've licked — some of you even double- and triple-dipped. And you've decided: Dorman's Dairy Dream on Route 1 in Thomaston has won Maine Maven's inaugural Maine ice cream contest, while John's Ice Cream on Route 3 in Liberty has come in a VERY (as in one vote) close second. In the coming weeks, we'll visit these stands and give you a full report, with pictures.

For today, we'd like to announce our free ice cream winners, chosen at random: Jen Hazard of Yarmouth will receive a $10 gift certificate to Toots Ice Cream in Yarmouth, while Kirsten Weir Taylor of Saco will receive a $10 gift certificate to Martel's in Saco.

Our sincere thanks to everyone who entered — the descriptions were mouth-watering (we're dying to try Carla Ganiel's favorite: "A scoop of cinnamon, a scoop of salted caramel" from MDI Ice Cream on the village green in Bar Harbor).

Happy Memorial Day! What a perfect day to go out for an ice cream!

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The Candyman Can

Who can take a sunrise, sprinkle it in dew (or Jimmies), cover it in chocolate, saltwater taffy too?

Michael Dickinson can.

For the record, the Maven has zero sweet tooth. She craves chips and cheese, not chocolate. And yet, when her oldest, best girlfriend introduced her to Dickinson's Candy Factory in Old Orchard Beach last week, she felt like she had won the golden ticket.

Like Willy Wonka's chocolate factory, Dickinson's is a magical, sugary place, where everyone is nice and everything tastes absolutely delicious. Fortunately, Veruca Salt and Augustus Gloop did not join us on this tour.

We were drawn in by an entire display of penny candy and old-school favorites (who knew they even made candy cigarettes anymore?), but the wall of handmade saltwater taffy won over the Maven. The sweet guy working the register told us we could have a sample, so we did and the pistachio is to die for. Saltwater taffy should not taste this good. But at Dickinson's, it does.

My friend told me that most days, you can find Dickinson in the shop's front window, hand-pulling and cutting the taffy on a large marble slab. Unfortunately, we missed the show. But we'll be back, because a place this wonderful deserves a second visit. And a third. And if anyone can change the Maven's mind about sweets, Michael Dickinson can.

He makes the world — or Old Orchard Beach, at least — taste good.

Dickinson's Candy Factory is located at 42 Old Orchard St. in Old Orchard Beach. For more information, call 934-7507 or click here.

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Mob Scene

When The Maven first arrived in Bangor from southern Maine all those years ago to attend UMaine, she was shocked by three things: the size of the mall, the sobering truth that even her warmest parka couldn't handle an Orono winter, and the fact that there were lines out the door for a table at The Olive Garden.

As a foodie-in-training and a staunch supporter of locally owned eateries, this was disheartening, to say the least. At the time, Bangor was many things, but it was not a restaurant town.

To some extent, that's still true — the chains at the mall are always packed, while local cafes and bistros generally aren't — and the sagging economy hasn't helped. But one thing has: The Bangor Lunch Mob, which rallies each week at a different independently owned restaurant in the Queen City. Started by Gibran Vogue Graham, who works for the city's convention and visitors bureau, the Mob is a brilliant model — one cities and towns throughout Maine should emulate — and thanks to Twitter and Facebook, word has spread like wildfire.

The Mob is trying to reach 700 members with its Facebook group this week (it had 669 when we last checked, and @bangorlunchmob has 92 followers on Twitter. The benefits of following are simple: Gibran announces the week's Mob scene on the morning of, usually a Wednesday, so if you're not paying attention, you're either brown bagging it or you'll end up at Chili's. Today's venue is Sea Dog Brewing Co. on the Bangor waterfront.

So if you've been looking for lunch in all the wrong places, stop subjecting yourself to chains and join the Mob. Just be sure to get there early, because you're not alone in wanting to sample Indian. Or Thai. Or subs. In several cases, the restaurants in question really have been mobbed.

And that's something you usually only see at The Olive Garden.

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Sweet Things

Chocolate and shoes. Need we say more?

On the chocolate front, we were thrilled to learn that our favorite confectioner, Kate Shaffer of Black Dinah Chocolatiers on Isle Au Haut, will lead a series of hands-on classes this spring throughout Maine. We're not going to guarantee that your truffles are going to turn out anything like Kate's, but it's worth a shot, right?

The first workshop takes place from 1 to 3 p.m. Saturday, and Sunday, April 25 and 25, at the Hartstone Inn in Camden. There, Kate will focus on pralines, figurines and chocolate decorations. For more information, click here or call the inn at 800.788.4823.

The second worksHop, scheduled for May 9 at the Stonewall Kitchen Cooking School in York, will focus on artisan chocolate making. Kate will demonstrate tricks of the trade and do tastings. Yum. Click here for details or call 877.899.8363.

Last, but certainly not least, Kate will team up with her girlfriends from Isle Au Haut for what sounds like an amazing weekend. First, guests will help innkeeper Diana Santospago prepare a five-course gourmet dinner. Next, bestselling author Linda Greenlaw will share tall tales and a lesson in seafood preparation at her island home. And on the last day, Kate will lead a hands-on chocolate-making workshop in her kitchen, which overlooks the striking rock face for which her business is named. Click here for details or call Diana at the inn at 207.335.5141.

And now, for shoes. Remember those adorable flats from L.L. Bean, which I wrote about earlier this month? They're finally available. And while you're poking around the Web site, be sure to check out Bean's new summer line. In a word? Fabulous. Everyone we know is raving about the preppy skirts, shorts and totes. But don't take our word for it. See for yourself here.

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What's The Scoop?

I scream. You scream. We all scream for ice cream. And, apparently, we all drive like maniacs in pursuit of the perfect scoop.

Yesterday, while driving through Bradley, we were momentarily stuck in a "traffic jam" — and if you've been to Bradley, you know how unlikely this is. The holdup? Cars jockeying for a position at Spencer's Ice Cream. Feeling inspired, we all piled into our own car after dinner and headed to Gifford's in Bangor for the first cone of the season. Yes, the ice cream was delicious. And yes, the parking lot was a cluster (and we're not talking caramel-nut).

Sure, it seems early, and yes, there's something a little strange about eating an ice cream cone in the car with the heat on. But we weren't alone. From the look of the packed parking lot, everyone else was ready for a break after a long, cold, dreary winter, too.

In honor of the unofficial start of ice cream season, The Maine Maven introduces the inaugural Maine's Best Ice Cream Stand contest. We'll list all of the nominees, visit the top three, and choose two entrants at random to receive a $10 gift certificate to the ice cream stand of their choice. The only restriction is that the stand be located in Maine, although entries are welcome from anywhere.

To enter, post your favorite stand and the town in which it's located (addresses would be helpful) at the bottom of this entry (please note that you need to post with a username or leave contact information if you post anonymously in order to qualify for the free ice cream drawing); direct message @mainemaven on Twitter; become a fan of Maine Maven on Facebook and drop us a line; or e-mail kristen@mainemaven.com. We'll need your name, hometown and favorite order, whether it's a hot-fudge sundae or a triple-scoop of pistachio. Results will be posted over Memorial Day Weekend, just in time for the official start of summer — and ice cream season.

It'll be a scream.

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Hey, Sweet Thing

Let's just get this out of the way early: It may sound sacrilegious, but The Maven isn't a huge fan of maple anything. As a girl, she did overindulge in those maple sugar candies on a trip to the White Mountains, so perhaps she'll blame it on that.

Yes, syrup has its place. On pancakes and waffles. But when people talk about Maine Maple Sunday, The Maven doesn't think "sugar shack." She thinks "sugar shock."

This Sunday at Hartstone Inn in Camden, chef-owner Michael Salmon will present a five-course prix fixe menu that could change all that. And at $45 per person, it's truly a sweet deal.

Highlights include Maple-Seared Duck Breast with Peppered Tropical Fruits and Walnut Oil, Maple-Glazed Salmon with Wilted Spinach and Jasmine Fried Rice, a Maple-Walnut Souffle with Maple Creme Anglaise, and — of course — Homemade Maple Candies.

It's enough to make even a hater like The Maven turn over a new (maple) leaf.

For information, click here. For reservations, call 207-236-4259.

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Type A Personality

You've been eating lobster bisque and frogs' legs since you were knee high to a grasshopper. In your world, entrees don't come with fries, although they may come with frites. And though it may be un-American, you have never set foot in a Cracker Barrel, a Longhorn Steakhouse or a Cheesecake Factory. You don't do chains.

Sound familiar? Then head on over to Type A Diversions, a Portland-centric food blog in which Erin gives the straight story on Maine's best — and most overrated — restaurants. We have no idea who Erin is, although she has been described by the Portland Phoenix as a "thirtysomething," and we gather from her recent posts that she is about to have a baby. Although we'd love to meet her, we're content in the knowledge that she has unfailingly good taste in restaurants. Her detailed, straightforward reviews always include pictures, and though she is never snarky, she is always honest.

Here at the Maven, we're ruthless about food, and we've found that many of the state's critics don't share our expectations (Brooke Dojny of Down East is an exception). As eastern Maine isn't a culinary mecca by any stretch of the imagination, we've been known to travel two, even three, hours in search of a good meal. The operative word here is good, because when you're putting hundreds of miles on your car, it had better be worth the trip.

Thanks to Type A Diversions, we can be sure it will be. Whether we're dropping $30 at Pom's Thai Taste or $300 at Arrows.

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Foodie Fiesta

Step away from the table, put your fork down and nobody gets hurt.

Why? Because you're going to want to save room — a lot of room — for Maine Restaurant Week, which runs from Sunday, March 1 to Tuesday, March 10 (OK, so it's more than a week, but we're not going to split hairs).

Modeled after New York's successful restaurant weeks, this event serves as a way for local restaurateurs to attract new customers and a way for foodies to sample Maine's phenomenal cuisine at a discount. Dining establishments statewide will offer three-course meals at three price points: $20.99, $30.99 and $40.99. And the list of participants is impressive, including some of our favorites: Local 188, Fore Street and Blue Spoon in Portland; Cleonice in Ellsworth; and Thistle's in Bangor, to name a few. A full list is available here.

We recommend that you make reservations early — and stop eating. Now.

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Sweet Cherry Pie

OK. So the Warrant song wasn't really about dessert. We get it.

But the cherry pie at Berry Manor Inn really IS enough to make a grown man cry. Or woman, as the case may be.

The Historic Inns of Rockland (of which Berry Manor is a member) are known far and wide for their inn-to-inn pie tours. So it's no surprise that the Food Network named Rockland "Pie Town U.S.A." in 2007. It's also no surprise that Bobby Flay challenged Rockland's "pie moms" to a throwdown and lost.

In January, Rockland's upper crust will gather for the fifth annual Pies on Parade tour, which features sweet and savory pies and room tours at each of four inns. The event takes place from 1 to 5 p.m. Saturday, Jan. 25, and tickets sell out fast. If you're feeling stuffed (or inspired to do a little "cooking" of your own), make a weekend of it with one of the inns' packages, which include accommodations, breakfast, a copy of the "INNdulgences" cookbook, tour tickets and a personal pie for each guest upon arrival. Packages range from $160 to $235 per couple.

So indulge. Just be sure to leave some room for dessert.

For information, call 1.877.ROC.INNS (877.762.4667) or 207.596.6611.

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Pilgrim's progress

Let's face it: the pilgrims had questionable taste. The hats. The square-toed shoes. The knickers. Need we say more?

But tempting as it may be, we can’t blame them for a dry bird on Thanksgiving. It’s unclear whether or not turkey was even on the menu in 1621. As it turns out, our fashion-challenged forebears had the right idea: serve lobster.

Cooking a “traditional” Thanksgiving dinner could not be less fun. I have the domestic skills of an 18-year-old frat boy, so perhaps I’m not the best person to be writing about this. But we hosted turkey day at our house last year and I’m surprised I didn’t burn the house down. Who even has an oven big enough for all that food? Does anyone really like turnips and pearl onions? And really, are turkey and mashed potatoes worth all that work?

Until this year, I thought the champagne was the best part of the meal. Then I heard about an effort by my Maine friend Julia Munsey to flip the bird for the ultimate white meat. At $3.99 a pound, it’s almost a wash. OK, not quite. But here’s the upshot: lobsters only take 15 minutes to cook, they don’t go well with weird side dishes and, hello, they’re lobsters. Plus, you get to help Maine lobstermen out. And they need it this year.

Now that’s a reason to give thanks.

Learn more at http://lobstercelebrations.com.

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A sticky situation

Your halls are decked. You've had one too many rounds of holiday cheer. And you just poured yourself another.

Problem is, you're not sure whether you're using the right glass. And despite the fact that he keeps putting his hand on your knee, the guy sitting next to you is not anyone you want to swap saliva with — directly or indirectly.

Thanks to ClinQs — the brainchild of sisters Jeila Gueramian and Bangor's own Jenn Khavari — you don't need to worry. These reusable vinyl decals (think Colorforms for grownups) stick to your glass, your bottle, your funnel — whatever.

They're way more charming than wine charms. Which is more than we can say for that guy on the couch. Just watch out — one more glass and he may start to look attractive.

ClinQs cost $5.50 per set — PERFECT stocking stuffer — and are available at Metropolitan Soul and State Street Wine Cellar in Bangor, or online at ClinQs.

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