As someone who’s lived and worked in Portland since the 80s recession, I’ve walked past the entrance to 415 Congress Street countless times, and have never once wondered what was inside.  So, heading to the 2011 Signature Event to kick-off Maine Restaurant Week, I wasn’t exactly sure where I was going.  Somewhere near City Hall?   Turns out that inside 415 Congress is a Masonic Temple, built in the early 1900s, with marble arches, ornate woodwork and painted ceilings – all very cool – and apparently just the right setting for indulging in dessert and cocktails.

Several inches of slush and questionable sidewalks didn’t seem to deter anyone from attending.  It was packed (in a fun, festive way not the frustrating, can’t move way)!  We’re Mainers; it’s winter, and, well…did I say dessert and cocktails?  Thirteen bartenders offered up signature cocktails, from Adrian Trudeau’s (Academe) “Sage Against the Machine” made with Absolut Raspberry Vodka, triple sec, St. Germain, sour mix, muddled sage and lime to  Tatum Thistle’s (The Salt Exchange) “Double Pear Martini”, which combines Double Cross vodka, pear puree, pear juice, spiced Irish tea.   My friends and I had difficult decisions to make when it came to casting our votes – much discussion and, of course, a second round of the favorites, just to make sure.   

A few standouts:  Patrick Morange’s (David’s) “Agua De Seville” -- Bulleit bourbon, Cointreau, Aria PinkCava, pineapple juice, Smiling Hill Farms vanilla milk; Paul Russell’s (Blue Sky) “The Down East Breeze” -- Back River cranberry gin, Aperol liqueur, lime juice, grapefruit zest syrup, muddled fresh rosemary, cranberry aromatic bitters and Erin Davis’ (Azure Café) “Zeuss Pomegranate Martini” -- Absolut Ruby Red vodka, PAMA pomegranate liqueur, lemon juice, simple syrup.    Might be worth getting the complete list, and  then enjoying each signature cocktail on the bartender’s home turf.

My two sugar-fueled companions and I parted ways on desserts.  Kristen Fuhrmann Simmons’ (Kristen F. Simmons) Lemon Meringue Cake or Anthony R. Scherrer’s (Walter’s) Kit Katt Bar with sea-salted caramel?  Couldn’t go wrong with Tulip Cupcakery’s “Cupcake Seasons of Maine” sampling – especially the pumpkin maple cupcake made with locally grown organic pumpkins and Maine maple syrup.     Shanna Horner O’Hea (Academe Brasserie at the Kennebunk Inn) offered a Reverse Root Beer Float with Black & White Macaroon.   The float was presented in an ice cream cone-shaped container with a straw.  It was fun and delicious!  

Surprisingly. with so many amazing creations to choose from, we did manage to agree on one – Patrick Tubbs’ (The Salt Exchange) Cream Stout Gingerbread with smoked sea salt and bourbon-caramel, black pepper and vanilla ice cream, cinnamon tulle and…wait for it…candied bacon.  It won with the judges, and came in second place for the “People’s Choice” award (behind Walter’s Kitt Kat bar).   In looking at the list of components in this dessert, you may think, there’s a lot going on there.  Well, all I can say is, it worked beautifully, in a fabulous smoky, spicy, sweet way.  Sign me up for next year’s event!

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