A friend of mine forwarded me a link to an interview with Sam Hayward, owner of Fore Street, a well-known restaurant in the Old Port. I haven’t been to Fore Street at all yet (I’ve heard it’s quite pricy), but now I want to go.
On whether the short growing season in Maine makes produce more intense:
That’s a theory. Produce in Maine tends to have an extremely strong flavor…. Our plants are challenged by cool nights, a short growing season, an intensity of light in late June and July, and a lot of bugs and funguses and other attacking microbes. I did an event in Mendocino County, California… Basils were growing five feet tall. You very seldom see basil growing like that in Maine. I harvested a bunch… and I couldn’t coax any flavor out of it. [It] might as well have been lettuce.
It’s worth reading the entire interview; you certainly get a flavor (pun intended) of how people approach food here.
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[...] to people, and asking questions would help too. Maybe I’ll even go for a nice dinner at Fore Street Grill and call it [...]
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