From Way Away - A Portland, Maine Travelogue

See ya soon

I am an empty vessel, waiting to be filled.

Go Maine!

Their logo gives me the heebie jeebies, but they make good butter...

Don't sit too close to the TV

Nice job, Time Warner...

In other telecommunications news, that sound you hear is the silence created by there never, ever being any opportunity for fiber optic consumer internet north of Augusta.

Wonk Factor 9

Are you a political junkie?  Was your car outfitted with an XM radio that you didn't activate or perhaps you let the subscription lapse?  XM broadcasts something called POTUS 08 that is available without a subscription to anyone with an XM receiver. It's a well done presentation of facts surrounding the primary and general election season.  Check it out on channel 130.

Spring

We no longer have to will the spring season to appear with an out of place hefeweizen and ill advised shorts.  It's here.  Flowers are popping up and the dirt encrusted snowbanks that look like a gritty Hokusai woodprint only exist in the parking lots of your local megalomart.

Spring having sprung means that Hugo's has closed down for renovations to their space and menu.  It's been a few weeks since we went to the Middle Street restaurant to celebrate my birthday and experience the tasting menu.  Forgive me if my memory of the courses and lack of 8X10 color glossies with circles and arrows doesn't fully convey the grandeur that is Hugo's.  Here are a few summary thoughts about the old and what may be:

1. Hugo's is far above any other local restaurant in terms of expanding cuisine on artistic and experiential levels.  Aromatics placed around your consommé that are activated by your server via poured hot water table-side?  Yeah, that's enjoyable without being gimmicky. Nicely done.

2.Even when they miss with something as f~&@tarded as foie gras ice cream, you can at least appreciate the thoughtful progression of the offal ice cream in course seven into a smoked ice cream dessert course.   The meal is mapped out to that level of precision.  It almost overcomes the iron chef one-notes.

3.I REALLY wish that Hugo's would consider doing a tasting menu package collaboration with an Old Port hotel within walking distance.  If my wife and I could stumble to the Hilton afterwards, we could both enjoy the full sensory experience of wine pairings. 

4.Our server informed us that the new menu will offer more flexibility to diners.  Given the current economic milieu, ala carte menu items seem warranted.  It'll also allow the restaurant to play around with heartier or spicier fare without fear of stomping on more delicate courses later in the service.  I welcome the day when Hugo's isn't such an event destination that requires a commitment to the inevitable multi-course food hangover.

5.I hope the pending renovations to the restaurant either include a space heater for the bathroom, or a Sherpa guide.

6.Damn they do a good job with pork.  The "Heritage Pork Loin and Bushmills Irish Whiskey Glazed Pork Belly" was a tad too sweet for my taste, but amazing nonetheless.  The Maine shrimp dish was overwhelmed by the accompanying chorizo however. It's a shame that the delicacy and sweetness of Pandalus borealis make the winter season shrimp a better fit for light, summer fare.  They freeze well, but I never seem to have any left come May.

By all means go check out Hugo's when they re-open on May 2nd.  Revising their menu will allow Rob Evans to try new things and bring food another leap forward.  Pro tip: take a cab so that you can enjoy the paired wines.

Death by Bell Pepper

Trying to decide what to plant for both weeks of Maine's growing season?  This handy chart lists pesticide residue trace amounts found in common grocery store produce.

Man, I need a dry suit.

This animated introduction to sea kayaking is incredibly well executed.  Until Casco Bay rises above 50 degrees, it's a good way to brush up on proper technique.

Hell is other people

You can't make this stuff up if you tried.  I guess 12 sided dice are out of season.

One Crazy Summer

In addition to heading to Italy for 2 weeks soon (got any tips for Southern Tuscany or the Amalfi Peninsula?) we're starting up the community garden again, I'm headed to the WWDC conference in San Francisco, we're going to my 20th high school reunion (holy crap) and I just got accepted for a workshop at Haystack Mountain School of Crafts.  Let's just say that blogging isn't going to be one of my top priorities this summer. 

The shop that Angus built

The Maine Mall will be getting an Apple Store. 

Dear The Bollard:

target="_blank" is pure evil/1998, but thank you for letting us know that there is a new day dawning with burritos and poutine under the same roof.

Sincerely,

fromwayaway

Serfing the web

Having been referred to as royalty recently, I just wanted to make sure that all the little people were aware of all the great foodie things in our broken city of Portland:

1.Brunch at Artemsia Cafe
2.Sitting in the balcony of 555 and watching the hum of great food being made
3.Falafel at Silly's
4.Steak at Back Bay
5.Artful food at Hugo's (more on that later)
6.The Cheese Iron (ok so the burbs count too)
7.Tony's donuts
8.Chowder in a bread bowl at Gilbert's
9.Green Elephant
10.The poutine at Duckfat
11.The wine selection at Browne Trading
12.The almond squares at Aurora Provisions
13.Bonobo
14. As Eno might say, reading morning papers, drinking morning tea with a hand-made bagel in the backyard of 158 Pickett Street
15.Thriving fish markets and a farmer's market that functions
16.The mayonnaise fest that is the broiled spicy scallop roll at Yosaku
17.The Thai noodle wrap at the West End Grocery
18.Arabica for coffee
19.Haggarty's for take out Brit-Indian
20.The beer list at Vignola