October 2009

Carol Dayn, Principal of the EEECS

By Carol McCracken  (Post # 311)

The public is invited to attend a brief ceremony to celebrate the transformation of the grounds around EECS into a public park Wednesday, October 28 at 1:00 p.m.  The celebration marks the culmination  of four years of work – much of it by community minded volunteers.

The new playspace now includes features such as granite climbing wall, large sand pit, woodland garden, raised bed garden maze and much more.  “There is something for everyone,” said Carol Dayn, EECS principal.  “My favorite part is that the kids are out there playing with and learning from so much natural and recycled material that is from Maine.”

The project resulted from a collaboration of Portland Trails’ School Ground Greening Coaltion, EECS parents and teachers, the City of Portland and others.  Funding came from Community Development Block Grants (CDBG), along with smaller grants.

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Peter Berley, James Beaard Foundation Book Award Winner for "The Modern Vegetarian Kitchen"

By Carol McCracken  (Post # 310)

Peter Berley has already been honored with one James Beard Award for a cookbook and perhaps there will be another one in the future – that is when he finds the time to complete it – he’s a busy man; between his heavy teaching responsibilities in New York City and appearances at galas like this weekends Harvest on the Harbor, finding writing time is not easy.

In an exclusive interview held at Rabelais Book Store, Peter generously took the time with MHN to suggest some ways in which cooks can improve their cooking:  don’t buy food out of season because you will lose its flavor, the cost will be more and because of the addition of fossil fuels involved; don’t boil meats, beans and other sources of protein - gently simmer them;  people should taste food as they cook it.  Another tip he offered was – don’t buy food from people you don’t know!  In fact, he believes in that so strongly, it’s the theme of the book he’s currently working on.

Peter grew up in NYC surrounded by good cooks. His mother used to plop him down in front of the tv to watch the Julia Child cooking show.  (Perhaps that’s partly why he did such a good imiation of her at the first workshop he conducted on Friday afternoon – he conducted a second workshop on Saturday afternoon)  He attended the Berkley School of Music in Boston with the intention of pursuing a musical career in compostion/piano.  However, the cooking genes won him over in the end.   

While in Portland, Peter ate at Street & Co. and Fore Street Restaurants.  He also said that Allagash Beer is his favorite Maine beer!

“Down East” magazine and Hannaford Brothers were co-sponsors of the event.  Harmon’s and Barton’s supplied the floral arrangements.

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Alan Cook, executive chef, at the Portland Regency Hotel (R) with a Staff Member (L)

By Carol McCracken  (Post # 309)

The harbor from the Ocean View Room was spectacular as always, but no one inside the Room was taking note - chefs and beverage vendors were busy setting up for the kick-off event tonight.  It’s the first night of the three-day  Harvest on the Harbor at the Ocean Gateway on the Hill waterfront.  Tonights event is the Grand Tasting on the Harbor – and grand it is.  

Tonights event, the Grand Tasting, was sold out as it was last year.  This year is a repeat appearance  for Alan Cook, Executive Chef for the elegant Portland Regency Hotel & Spa  at Twenty Milk Street in the Old Port.  “So many people tried to get tickets for tonights event, but the event was sold out,” he said.  ”I’m sure that if the space were double this size, double the tickets, at least, could be sold. For the people who don’t eat seafood, Chef Cook prepared leaves of Belgian Endive filled with a Roast Duck, Native Apple and Sundried Cranberry Salad entree.   ”It’s a nice opportunity to get together with other chefs in the area to compare the summer,” he said.  www.theregency.com

Making his company’s first apearance at the Grand Tasting was Bob Henkins for Maine Distilleries, LLC who makes Cold River Vodka, Freeport. The vodka is made from potatoes grown in Fryeburg and the water comes from the Cold River aquifer in western Maine.   Said Henkins, (spelling of last name ?!), “This event is a great exposure to a crowd that appreciates what Maine has to offer in terms of great chefs and great wines.  We will be back,” he said grinning.  The company is 4 years old.   www.coldrivervodka.com

Trap Landry, Executive Chef, for the venerable Black Point Inn on Prouts Neck,  in Scarborough was just beginning to prepare for serving his house cured fennel and Lemon Artic Char with Chevre and Salmon Roe on a Salted Cracker. The Char is native to Finland.  Chef Landry invites the public to visit Black Point Inn and witness for themselves all the wonderful changes that have been made in recent years! www.blackpointinn.com

Another of the elite restaurants represented  at the event was the dramatic 136 year old  Cliff House Resort & Spa, Ogunquit.  Sous Chef Steven Bernstein was making his first appearance at the Grand Tasting event even though the Cliff House participated last year.  Chef Bernstein brought to the tasting table a Chocolate Pretzel Tart with Maine Sea Salt and a Fall Sugar Pumpkin Sip with Seasoned Pepitas.  “We all hve our specalilties and our niche, but we think of each other as part of a special community.  With the slowing down of the busy summer season, we’ll take some time to explore and discuss other styles,” he said.  www.cliffhouse.com  

“Down East” magazine and Hannaford Brothers co-sponsored the event.   Harmon’s and Barton’s provided floral arrangements.   

Please visit www.harvestonheharbor.com for more inforation on the weekend events.

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By Carol McCracken  (Post # 308)

The Silver Stars will raise a (symbolic) curtain on its first reading when it presents excerpts from the “Spoon River  Anthology”, Friday and Saturday, October 30 and 31st at the historic Eastern Cemetery at the base of the Hill.  The reading begins at 6:00 p.m. and lasts about l/2 hour.   The director is Denver Rey Whisman.   The event is free, but donations would be appreciated.

The Silver Stars is an accomplished group of actors in Portland  that meets monthly for the sole purpose of reading a good play.  The Silver Stars meet at the Hill home of actress Sue Yandell.  “It’s for actors too old to get roles we’d like to play,” said Yandell.   “So we read them in my living room and it’s fun.”  There are about ten in the group.

The idea is the brainchild of Sue Yandell.  She and Denver met this past January at the Hilltop Coffee Shop to discuss the idea.  They contacted other actors in the Portland area and the group formed from there.  ”It’s for  older actors who no longer are chosen for roles they want.  The readings are not restricted by age and appearance.  Many seniors have short-term memory loss and can’t memorize long parts, so this works for them,” Yandell said over the telephone. 

Denver Rey Whisman is a veteran actor for Portland Stage Co. Last season he appeared in “Julius Caeser”, “Peer Gynt” and in the ensemble of “A Christmas Carol.”  He was trained at Acorn Studios by Mike Levine.  Whisman was a 2008 finalist in the Maine Short Play Festival.  Yandell likewise was trained at Acorn Productions by Mike Levine.

The Silver Stars invite the public to attend its premier reading at Eastern Cemetery and hear the stories amid the tombstones  from the mythical Midwestern town of Spoon River.

Please call Sue Yandell for more information at 899-1012.

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