Food on the Open Road - The Dish on Motorcycle Eats - Chapter 1

Bentley’s Saloon 

Arundel, Maine

Bentley's Saloon, Arundel, Maine

It’s official - riding season has begun. On our first ride of 2014, we took a Friday night cruise in the area as the sky was getting pretty dark with the threat of rain. It felt so good to be out on the road with the wind in my face. However, an hour into our ride that familiar rumble brought my attention back to the fact we had ridden right into dinnertime. The age old question of where to eat changes a bit when you are all “leathered up”. Obviously, the tradition is to go to the nearest “biker bar” and grab their version of fried this or fried that, with nary a fresh vegetable in site. We had seen the postings that Bentley’s Saloon in Arundel had hired a “real chef” and there was a brand new menu, but isn’t that what they all say? Bentley’s is 4 miles down the road from my place in Kennebunk, and with threatening skies; it was the most logical place to stop. Much to my surprise when we walked in there was a sign touting the Friday night specials, and the first thing on the list was a fish taco. Okay, now you have my attention, I’m not even kidding when I say I got a little excited. Then we looked to our right and saw a real kitchen where there was once just a mid-range fry station. We even went over to check it out and were hugely impressed with the line, the cleanliness, the lighting; even copper pillars in front of the windows. Things are looking up as far as I can tell, and then I see a man in a chef’s jacket. Really, at a biker bar? Now I’m really excited to see what’s going on! Let me see this menu, I hope it’s more than the usual eight biker bar options. Well, look at this will you, a REAL menu; with real fresh food choices and lots of them. Dancing the happy dance, woot woot!

Bentley's New Menu

Check this out; Cedar Roasted Salmon Fillet, fresh salmon fillet roasted on a cedar plank for a subtle smokey flavor topped with fragrant herb butter. Served with our smashed red potatoes and farm fresh vegetables. Yes, I just about fell off my stool! The “NO THROTTLE” Burger, a Fresh-made Veggie burger of black beans, green pepper, sweet corn, cumin & our sweet chili sauce on a bulkie roll. And then, because you can smell the smoker doing it’s magic, Smoked Spare Rib Platter of succulent pork spareribs seasoned with our secret rib rub then slowly smoked over hickory coals. Finished with our maple BBQ sauce over an open flame to give ‘em a sweet caramelized coating. Served with Boston baked beans, Maine coleslaw and maple cornbread muffin. Okay, you had me at smoked over hickory coals! You get the idea, that we’re not talking your usual “Biker Bar” fare by any stretch of the imagination.

I’m still thinking about that fish taco special as it will tell me a lot about the creativity of the chef. When I order it from Dakota, our server; she asked if I wanted the Chipotle fish sauce, oh heavens yes! For one of my sides I ordered the Maine coleslaw because I’m a bit of a coleslaw snob, and this too will be a great insight into our chef. Often it’s the little things that create the whole experience. My partner ordered a “CHEIF” burger that sounded good on paper, with sauteed sweet onions & peppers on a fresh baked bun (yes it said that) with smoked bacon and pepperjack cheese. Wow, that sounds delish too!

On the line with Chef John Hughes

While we’re sitting there, the chef is out checking on meals recently delivered and so I waved him over. I introduce myself as a bit of a “foodie” and that I’m very impressed with what we have seen so far with the renovations of the kitchen and with the looks of the menu. Chef John Hughes introduced himself (I’d already read about him prior to coming) and asked what I’d ordered. I told him & he says, “oh just that” like it was no big deal, but to me it was huge! Last year I would not have even considered having dinner there, so I was super excited.

Not too long after, out came our baskets of food. Knowing what the volume is at Bentley’s, I was not expecting china and real silver. We’re talking 1000’s of people that go through this place on any given weekend day, so ease of cleanup it crucial. My first comment was that of excitement about the salsa - FRESH ingredients including corn with a nice tang of lime and just a hint of heat, very good. Next I had to try the chipotle fish sauce, yuuumo! And finally the cole slaw test, freshly made, seasoned just right, nice and moist but not runny; a perfect 

Maine coleslaw. Three out of three - and my partner said the baked beans were “excellent” as well. So let’s dig in and see what we’ve got. The fish was lightly battered and fried placed on a bed of chiffonade spinach, tomatoes, jalapenos, green peppers and sweet onions all served in a fresh warm tortillas. Let put it all together; salsa, fish sauce and have that first bite. Oh man, this is great! I look over at my partner and he’s just taken a bite of the “CHEIF” and he let out something akin to a groan. I asked if it was as good as it looked and he said 

“better”.

Fish Taco Basket

With that, we devoured our meals in no time at all and decided this was the kickoff to Food on the Open Road. Weekly I’ll be sharing our eating experiences as we tour the state on two wheels. This may very well be the start of some food wars among the various “Biker” stops throughout the state. I can even see a challenge or two coming up . . . 

Until next week, stay safe and never ride faster than your Angel can fly~

MJ

Maine Food Frenzy

     

Moments in Time

When you think of moments in time that change your life; there are always a few that are at the top of the list. At the top of my list is my first date with beloved husband, the day I knew I was going to be a mother, the first time I held my first grandchild; the day I said goodbye to my father. I have no doubt, that on this first day of filming this new television show will wind up on that list as I look back.

What a treat to be with such inspiring Chefs & Foodies and to talk with them about the ingredients they love to cook with. Then there is the tasting element and the wine pairing with Cellardoor Wines; tough job but someone has to do it, right? In speaking with the Chefs, I've asked that we make the show a celebration of Food in Maine and not a "how-to". There is no doubt in my mind that many viewers will be inspired by the dishes the Chefs prepare and download the recipes and give them a go in their own kitchens. I hope viewers will post pictures to our Facebook Page and tell us about the experience. In addition, any excuse to visit these magnificent restaurants for a delicious meal is a good thing, right?

We started out the day at Megunticook Market with Chef/Owner Lani Stiles, with a wonderful look at some of the delicious dishes they make available both for takeout and through their catering services. When you walk in their front door the smells are divine. Lani and her team are so welcoming you feel like you've been stopping there for years, even if this is your first time. The quality and selection of the food (both fully prepared or ready to cook) is not your usual market fare. We're talking gourmet, epicurean delights. Plus there a huge wine & cheese selection, and that alone is worth the trip. So many choices, it is worth putting on your 'must stop in' list! Did I mention that the choices from their catering end are out of this world, all with that special Chef Lani touch? I've had the pleasure of enjoying events catered by Megunticook Market & Catering and was divinely impressed, which I'm sure you will be as well.  

Cellardoor Winery Vineyard
367 Youngtown Road, Lincolnville, Maine

Next we drove along the side of Megunticook Lake on Mountain Road to arrive at a little piece of heaven, fondly known as Cellardoor Winery. Have you ever arrived at a place and immediately felt at home, like you finely made it? That is exactly what it is like when you walk through the doors into the 200 year old barn that now houses the tasting room and gift store. Owner, Bettina Doulton and her crew all seem to be in exactly the right place, doing exactly the right thing, and it shows. There is a saying that Cellardoor Winery has embraced and it holds the essence of this place perfectly: 'Live your life. Be who you are. Drink good wine along the way . . .' ™ 

Pass through to the newly refurbished Event Room that was once the farmhouse and be transported into a space that is breathtaking. Not only is it airy and light but there is a magnificent bar with a cooktop facing the guests for their ongoing Wine Paring Classes. 

MJ Dillingham with Josh Hixon, Chef/Owner
of 40 Paper ItalianBistro & Bar in Camden

Our first Chef was Josh Hixon from 40 Paper Italian Bistro & Bar in Camden. His Grilled Flatbread was simple, delicious and certainly something that will encourage many to try this at home, as well as give you a reason to stop by the restaurant for a freshly baked Flatbread and a pint. Next Chef Josh made a Carbonara that was out of this world delicious and fresh. 

His last dish was exactly what this show is about; fresh Maine ingredients that are often overlooked but certainly should be celebrated. Hake wrapped in Procciutto brought home a flavor that was every bit as good as a cod or a haddock with an important message. Red or Silver Hake is readily available, under appreciated and plentiful in our waters. The fish 40 Paper uses is line caught and therefore earns the Responsibly Harvested seal from the Gulf of Maine. Each of these dishes was paired with one of Cellardoor's wonderful wines for a completely fantastic experience and one we know our viewers will enjoy and be inspired to venture into; whether at home or at 40 Paper.

Chef/Owner Brian Hill, Francine Bistro in Camden &
Shepherd's Pie in Rockport & MJ Dillingham.

Prior to our next filming segment, I didn't know what to expect, because I was told that everything Chef Brian Hill was going to prepare was going to be done in an Iron Skillet. Of course I know cooking in Iron Skillets, but just couldn't imagine what kinds of things we would be experiencing. Upon meeting Chef Brian Hill Chef/Owner of both Francine Bistro in Camden and Shepherd's Pie in Rockport, it was clear that he has a totally unique approach to his love of food. 

Locally farmed and foraged elements took on a whole new experience when the first dish of mussels started with pine - yes pine needles in the bottom of the skillet. The resulting aroma and later the flavor of the mussels were brilliant and so unexpected. Next Chef pulled out a larger skillet from the oven filled with flat rocks. Of course my eyes went wide wondering what in the world will we be doing with rocks? Simple - delicious - scallops cooked on a rock with lavender honey. Yes, you read that right and and they were incredible to say the least. 

That should be enough, right? No, you'd be wrong. The last thing Chef made for us that day was lobster with a wild onion and seaweed vinaigrette in a Skillet. Taking things we have around us and repurposing is a theme catching on in so many facets of our lives, so why not apply that to what we eat? That, is exactly what Chef Brian Hill does in such an exciting a interesting way; you'll have to tune in and see what I mean. Can you do this, too? Absolutely. If you're not so inclined though, you can stop by either Francine Bistro or Shepherd's Pie and they'll be happy to do it for you.

Here in Maine there are so many ways to appreciate all of the amazing foods we are blessed to have at our disposal . We'll share with you what we've found, provide the recipes for you to download, talk about where to get the ingredients and what wines you can pair with these extraordinary dishes. Good food, good wine, healthy, fresh and local. It really doesn't get any better than that! 

Yes, this day will surely go down as one of those moments in time . . . 

Cheers~