MAINE-BASED GIFFORD’S ICE CREAM ANNOUNCES SEASONAL SPECIAL BATCH FLAVORS,

INTRODUCES FESTIVE NEW WINTER PACKAGING

 

Skowhegan, Me. – Award-winning, Maine-made Gifford’s Ice Cream (www.giffordsicecream.com) is welcoming cooler temperatures with its annual “Special Batch” flavors for fall and winter, along with a new seasonal package design, Lindsay Gifford, vice president of sales and marketing, announced today.

“Our Special Batch flavors, in grocery stores throughout New England while supplies last, are our small way of celebrating the changing weather each year in New England,” Gifford explained.  “We’ll kick off the season with Pink Peppermint Stick and Pumpkin, two flavors consistently requested by our customers, and later in the season, Pistachio Nut will be back on store shelves by popular demand.”

 

The Farmer’s Table, located at 205 Commercial Street (formerly Mim’s Restaurant), was the spot my husband and I chose to have our anniversary dinner.  The restaurant was nearly at capacity by 6 pm on a Saturday.  The bar was lively and the flickering tea lights and big windows were very welcoming after being out in the rain.  I was pleased that we were seated right next to a window looking out on Commercial Street. 



I’m a simple eater – I’m not big on precariously stacked food, I don’t like food in “nests” or miniscule samples of some royal caviar flown in ten minutes prior to plating.  I stick with what I know, but I like it done with care and attention.  This is one reason I liked the looks of the Farmer’s fall menu.  The food is often local, seasonal and prepared in a way that is inspired and creative but not outlandish.  There was a roasted squash soup with sweet curry and pecans ($7),  pappardelle pasta with pork and beef ragout, red wine and tomatoes ($22) and buttercup squash tortelloni with grana and fried sage-brown butter ($20).  The choices seem to have wide appeal.

During a brief time when I lived in Paris, I felt compelled to take visitors to authentic Parisian haunts, such as a crêperie near Saint-Michel that I thought served the best crêpes.  Even those (somewhat like myself) who weren’t French food lovers seemed to always gobble up these crêpes with delight, and rethink their aversion to French cuisine.  In France, these quintessential, informal eateries were everywhere; however, back here in the states – they are pretty hard to find.  Which is why I was pleased to find a crêperie in the Old Port – The Merry Table Crêperie at 43 Wharf Street.

While looking for a sunny place to have late Sunday lunch in Portland, my mom and I were in for a surprise.  All of our favorites were closed at that time!  So, my last hope was a new “bistro” by Borealis Bread on Ocean Avenue, near Cheverus High School.  I knew that Borealis doesn’t mess around when it comes to quality bread but the bistro is new territory. 



The location is convenient to downtown, but is nestled in a pretty neighborhood and stands alone.  The sun pours in the many windows and highlights the yellow interior, creating a very inviting and cheerful feel. 



If something a little different is what you crave, you can find it at Borealis.  There are salads with chicken livers, paninis with cooked apples and cheese, a breakfast sandwich with salmon, dinner entrees with arugula and roasted squash.  The menu was eclectic and healthy and portions of it change daily.  The bistro serves breakfast, lunch and dinner.  The menu is now online at http://www.borealisbreads.com/menu/index.php and worth checking out in advance to get a feel for all of their offerings.

Ogunquit, Maine – This season the historic Cliff House Resort and Spa celebrates its 1872 beginnings with treats especially for the foodie – all for under $20.

$18.72, to be exact.

In keeping with the trend toward locally grown foods, a new menu on the resort’s Ocean Terrace offers fresh native ingredients in choices like a hoisin haddock wrap, Maine blueberry pie, and Maine micro brewed beer. “Guests can choose from one of five entrees, each paired with a flight of micro brewed beer or house wine and choice of dessert,” says Chef Michael Semancik, “all just $18.72.” The breathtaking oceanfront views, bracing salt air, and pounding surf? Free.

And there’s more. An Old-fashioned, the classic cocktail, is just $8.72. The new edition of The Cliff House cookbook (with down east recipes, old time photos, and chatty anecdotes as delicious as the recipes themselves) is also $18.72 – as is a festive sparkling beverage … or boxed picnic lunch for two from the resort’s Celebration Menu.

Historic values everywhere