A Visit to The Lost Kitchen in Freedom, Maine

September 2, 2017

A Visit to The Lost Kitchen in Freedom, Maine

I always enjoy trying different restaurants - it is not only fun to try new dishes, but also very inspiring to learn about other businesses and their specialties.

During my last visit to Skylands, my home in Seal Harbor, Maine, I visited The Lost Kitchen in the small town of Freedom - an intimate and charming 40-seat restaurant housed in a restored 19th century gristmill. The restaurant is open four-nights a week from May through New Year’s Eve, and includes a single prix fixe meal of about 10 courses made by self-taught cook, restaurateur and author, Erin French. The Lost Kitchen books-up quickly - in fact, it received more than 10-thousand calls in 24-hours, when the reservation line opened in early April. If you ever plan time in the area, I encourage you to add a visit to The Lost Kitchen - you'll love it. And please take a look at the wonderful story we did on The Lost Kitchen in our July/August 2016 issue of Living - to read it, just click on the highlighted link.

Enjoy these photos.

: Here I am with Erin French, owner of this quaint American restaurant, The Lost Kitchen, in Freedom, Maine – it’s about an hour and a half from my my home, Skylands.

: The Lost Kitchen is housed in this restored 19th century mill. At its peak, the mill processed more than five-thousand bushels of grain per year. On the right is a bridge that crosses the water below.

: This is one of two mill stones that were recovered next to the historic mill. From 1834 to 1894, the mill was used as a gristmill grinding wheat, corn and rye into flour.

: Here I am joined by Erin’s mother, Deanna. Since an old law still bans liquor licenses in Freedom, Deanna runs a wine shop in the basement.

: Here is the entrance to the wine shop, which is called the Museum. Visitors purchase their wine, and then it is sent up to the dining room to be enjoyed with dinner.

: There are many photos and signs featuring the mill’s history and showing how the mill looked before it was refurbished.

: Wine bottles are stored on antique shelves.

: They are also displayed on some of the original parts of the mill.

: This collection of wine is on top of a tumbling machine. The machine was originally used to polish the mill’s tools after they had been turned.

: Under this cat walk is where the dam water flows.

: A hydroelectric system was built for the restaurant, so it could have its own power. The most common type of hydroelectric power plant uses a dam on a river to store water in a reservoir. Water released from the reservoir flows through a turbine, spinning it, which in turn activates a generator to produce electricity.

: The entrance of the restaurant is upstairs. Here is a vase of freshly picked flowers. Each of Erin’s employees has a specialty – including one that arranges all the flowers for the restaurant.

: Here is a view of the main dining room – it contains a total of 40-seats.

: Each table is decorated simply with vintage and antique dishes and flatware. Grasses from the outdoor garden are placed in vases to serve as centerpieces.

: The open kitchen is located on one side of the restaurant. Here, the dishes are prepared and plated.

: This is the other side of the small open kitchen where Erin is often seen cooking the meals.

: These are cooling cloths. They are 12-inch linen squares soaked in rosemary and lavender water, and tied with jute and a sprig of heather. Guests place them on their necks before dining – they are very refreshing.

: We started with oysters, served with trout roe and dill.

: Homemade Thai basil sorbet is served in milk glass chickens after the oysters – it cleanses the palate before the next course arrives.

: This is lobster with smoked ricotta and chilled corn soup.

: Here is a salad with heirloom tomatoes and local blue cheese.

: Our entree was duck confit with peach salsa, roasted potatoes, and arugula – delicious.

: These ceramic milk and sugar containers are made by another member of the wait staff.

: Dessert was caramelized pear corn cake.

: It is served with a little vanilla custard, creme fraiche and a flower blossom.

: Here we all are at the dining table. Cheryl Dulong and Gretchen Sweet, who help me care for Skylands, joined me. Since the restaurant was closed to the public on this day, Erin, her fiancé, and her wait staff were able to join us too – it was a great gathering.

: As a gift, I brought apricot jam that I made, and artichokes and garlic that were all grown in my Skylands garden.

: Erin also published a book earlier this year. It is a great collection of her favorite recipes. And don’t forget to read Erin French’s story in the July/August 2016 issue of “Living”. http://www.marthastewart.com/1504009/chef-erin-frenchs-farm-table-dinner-party-menu https://www.amazon.com/Lost-Kitchen-Recipes-Found-Freedom/dp/0553448439