My Summer in Maine 2018, Part Two
My time in Maine is always fun and packed with great activities and gatherings.
Thank you for all the wonderful birthday wishes and comments you’ve shared - I am glad you’re enjoying these photos from my annual trip to Maine. As you can imagine, aside from all the great hikes at Acadia National Park, and visits to nearby gardens and farms, we also ate very well. We dined at some of my favorite eateries around town. I also hosted large dinner parties at Skylands using foods from local fisheries, farmers markets, and my own vegetable gardens.
Here are more photos - enjoy.
-
- On the way to Skylands, we stopped at this popular spot in Kittery – Bob’s Clam Hut. We come here for the seafood combination platters – clam strips, oysters, shrimp, and calamari. http://www.bobsclamhut.com
-
- Bob’s Clam Hut was first established in 1956 before this section of Route-One became so busy. It continues to be one of the most popular seafood stops for both locals and travelers – we love eating here.
-
- On this day, we enjoyed a lovely lunch at the Islesford Dock Restaurant on Little Cranberry Island in Islesford, Maine. The restaurant is right off the harbor with pretty views of the Acadia National Park mountains. https://www.islesforddock.com/
-
- Sitting at our large table – my friends, Douglas Friedman, Kevin Sharkey and Hannah Milman.
-
- It’s a great place for farm and sea to table food – everything is cooked fresh. This classic beer battered fish and chips is a big favorite.
-
- Here I am with a birthday dessert.
-
- Whenever I am in Maine, I generally bring a chef with me, so there is a professional to mastermind all the cooking. There are at least 15 to 20 for each meal. During this week, Chef Pierre Schaedelin and Sous Chef Aron Cutuc managed the meals. My friend, Federico, who loves to cook, helped in the kitchen – he had a great time and was such a delight to have around.
-
- I love paella – and it is such a great option for parties. One weekend, I hosted a gathering at Skylands for 20-guests. Here is the paella cooking – it requires very attentive care.
-
- Here is Chef Aron stirring the rice with the seafood, chicken, pork and vegetables. The round grill ensures even heating during the cooking process. Unfortunately, just before dinner began, it started to pour, so everything had to be moved indoors to my dining room – it was a big scramble.
-
- But, we set a lovely table with a very cheerful setting.
-
- Here I am with the finished paella just after it was brought into the house. Everyone was so hungry.
-
- I have two of these 36-inch paella pans – they’re perfect for feeding this large group.
-
- Everyone loved the paella – many wanted seconds.
-
- For dessert, homemade peach pie and sorbet. And of course, the peaches came from Frog Hollow Farm – the same peaches I am selling on QVC – order yours now! goo.gl/kKDQxK
-
- On this day, we enjoyed a pleasant brunch on the West Terrace.
-
- Kevin put together this pretty arrangement using colorful zinnias from the garden along with very colorful plates to match.
-
- Here I am with Chef Pierre behind our buffet table. I always work very closely with Pierre to plan the meals. We use local food sources as well as whatever vegetables are in season in my gardens.
-
- Here, we enjoyed Pat LaFreida’s jambon-style ham, smoked salmon and delicious fresh fruit.
-
- Pierre cures the salmon, marinates it and then slices it – such a beautiful presentation. This salmon is from our friends at True North Seafood Company. http://www.truenorthseafood.com/
-
- I just love this photo of our poached eggs on purple cabbage leaves – so easy to prepare and so beautiful.
-
- The following week, Chefs Molly and Nick came up to Skylands to oversee all the food preparation. And Federico was ready to cook some more – he loves learning how to cook!
-
- Here is a table setting I put together for another dinner at Skylands. This outdoor gathering was under clear skies.
-
- We prepared braised leeks from my garden. First we browned them in a skillet, then we braised them for hours with a vegetable stock we made with the leek tops.
-
- Here’s Chef Nick making blinis. Blinis, smoked salmon, dill, and creme fraiche make great dinner-party starters.
-
- We also had pommes d’anna. Chef Molly sliced potatoes on the mandolin and shingled them in concentric circles and brushed them with clarified butter between layers. Then she seasoned them with salt and pepper and baked them until golden brown.
-
- Also on the menu – split lobsters with buerre blanc. The lobsters were poached to cook them half way, then they were split. Next, the lobsters were grilled and brushed with beurre blanc and herbs – they were excellent.
-
- And for dessert, Chef Molly made this stunning upside down peach cake. Kevin took this photo in just the perfect light. The peaches are from Frog Hollow Farm. goo.gl/kKDQxK
-
- We also enjoyed Chateau D’Esclans rose from Whispering Angel.
-
- It was a wonderful summer dinner at Skylands. Everyone has such a good time.
-
- Did you see who was eating this delicious ice cream on my Instagram page @MarthaStewart48? Take a look to find out, but it’s a cone of “Moose Tracks” ice cream from Tracey’s Lobsters + Clams in Sullivan, Maine. It was the perfect afternoon treat. On my next blog – more photos from Skylands, my beloved summer home.
Martha Pins
Martha Tweets
