Odds & Ends
Odd & Ends: New Cookbooks We Love and Culinary Cool Kid Evan Strusinski
By Annemarie Ahearn
Here are a couple of our favorite new cookbooks. 
Ripe: A Cook in the Orchard, by Nigel Slater: So far, we’ve made the Cinnamon Rhubarb Polenta Cake and the Fig Orange and Polenta Cake with Greek Yogurt and Mint Tea. Both divine. We’ve also been making all kinds of ice creams with our incredibly efficient ice cream maker that whips up 2 quarts in 25 minutes. It was $70 on Amazon and is great for making ice cream at home.
The Perfect Scoop, by David Lebovitz: This is a lovely book on Ice Creams, Sorbets and Granitas. So far, we’ve made a Cardamom & Cinnamon Ice Cream and a Wolly Apple Mint for our May Full Moon Supper.
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When I first met forager Evan Strusinski, he taught me how to catch mackerel in Rockport Harbor and find chantarelles on the islands of the Penobscot Bay. That was only three years ago, and I felt as if Maine was our secret. Now, I flip through the pages of Outside Magazine to see his handsome face, and today I found him styled for a shot in Paper Magazine, which ran a feature on “Culinary Cool Kids.” I hope he remembers us when . . .
SWF BLOG
Maine Magazine Food Issue + James Beard semi-finalists
By Irene Yadao
Our copy of the March issue of Maine Magazine just arrived, and we’re extremely excited because it’s the annual Food Issue. In it, a roster of celebrated Maine chefs — including local chefs Bas Nakjaroen (Long Grain) and Brian Hill (Francine Bistro, Shepherd’s Pie), as well as Portland chefs Masa Miyake (Miyake, Pai Men Miyake), Rob Evans (Hugo’s, Duckfat), and Steve Corry (555) — discuss favorite dishes they take pleasure in cooking for their restaurants.
There’s also a feature on mushroom forager Evan Strusinski and an appearance from our own Annemarie Ahearn, who shares what she enjoys preparing in the spring. Overall, great coverage from the editors and writers of Maine Magazine.
The Food Issue couldn’t have arrived at a better time, too. The James Beard Restaurant and Chef Award semi-finalists were announced on February 21, and Maine was well-represented. Among the semi-finalists: Brian Hill, Melissa Kelly (Primo), the Chase’s Daily team, and four Portland chefs. Congratulations to all.