A Dinner with Sandra Oliver

On the longest day of the year, we were  lucky to have Sandra Oliver join us for a collaborative dinner with our head chef Justin Barrett at Salt Water Farm in Rockport Harbor.  We pulled recipes from Sandy’s newest book, “Maine Home Cooking,” many of which are inspired by her column in the Bangor Daily News, entitled “Tast Buds.”  She was accompanied by her partner, Tobey, who spoke to us about island culture, the summer club that they host on Islesboro together and the beautiful garden from which they pull their ingredients.  The meal was historic in nature, honoring Maine’s culinary traditions.  We began with a finnan haddie brandade and ployes, which are a buckwheat pancake, once used to mop up everything on the plate in earlier times.  Next, we enjoyed a simply made Rockport Harbor Lobster Stew followed by a Tourtiere, made with locally raised pork, English peas, leeks & mint.  We finished the meal with a rhubarb custard tart, served with elderflower cream.  Sandy is Maine’s premier food historian and makes wonderful company at the table.