28
Former Maine jail turns into bustling business in Skowhegan
The votes are in! Your picks for the area’s best restaurants begin on page 34
54
It’s a giant round-up of Maine barbecue joints, local sauces and rubs, recipes to try at home, and more smoky goodness
I’VE NEVER BEEN MORE READY FOR SUMMER. These last few weeks of the school year have been absolutely wild at my house. Our oldest is graduating high school, while our youngest is just about to start. It’s been a whirlwind of parties and celebrations, concerts and banquets, step-up days and orientations — all while trying to hold back tears and not think too hard about what comes next (the part where I’ll be out-numbered by boys in my house this fall).
I am ready for it to stop raining and start being sunny. I’m ready to relax under the stars by the backyard firepit. I’m ready to take a hike under the shade of some bright green foliage (see page 18 for some lesser known hike ideas that explore Maine Public Land). I’m ready for summer.
I’m also ready to let someone else cook for me. Thousands of you voted this year for your favorite local eateries in dozens of different categories. We’re so excited to share the winners, the close calls, the upsets, and more — all starting on page 36.
The best part of dining out in the summer is getting to sit outside, and maybe even bring the dog along. We’ve got a round-up of great restaurants with outdoor seating on page 38. Want to try something new? Find recommendations for international cuisine on page 51. Or enjoy a long-standing Maine classic — read about the history of Wasses Hot Dog stand on page 46. And if your mouth isn’t watering yet, we’ve got even more foodie fun. It’s a barbecue extravaganza starting on page 54. We’re serving up healthy desserts that will still satisfy your sweet tooth on page 16. And we’re visiting Maine Grains in Skowhegan on page 28.
Plus we’ve got ideas for your next summer read on page 10, and some fun history about how Bangor, Maine got a mention in one of the most popular summer roadtrip songs of all time (see page 24). THIS ISSUE IS THE PERFECT SUMMER TREAT!
P.O. Box 1329
Bangor, Maine 04402-1329
Phone: 207.990.8000
PUBLISHER
Richard J. Warren
BUSINESS DEVELOPMENT DIRECTOR
Laurie Cates lcates@bangordailynews.com
EDITOR & ART DIRECTOR
Amy Allen aallen@bangordailynews.com
CONTRIBUTING WRITERS, PHOTOGRAPHERS, & PROOFREADERS
Emily Baer, Katie Bingham-Smith, Robin Clifford Wood, Wanda Curtis, Patricia Estabrook, Marissa Donovan, Anne Gabbianelli, Jodi Hersey, Jen Lynds, Emily Morrison, Joanna O’Leary, Crystal Sands, Aislinn Sarnacki, Richard Shaw, Sarah Walker Caron
Bangor Metro Magazine. Summer 2025, Vol. 21, No. 2. Copyright © Bangor Publishing Company.
Bangor Metro is published 5 times annually by Bangor Publishing Company. All rights reserved.
This magazine may not be reproduced in whole or part in any form without the written permission of the Publisher.
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Inquiries and suggestions are welcome and encouraged. Letters to the editor, story suggestions, and other reader input will be subject to Bangor Metro’s unrestricted right to edit and publish in the magazine both in print and online.
Editorial: Queries should be sent to Amy Allen at aallen@bangordailynews.com.
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COVER ART: Original image by Svetlana Kolpakova/ AdobeStock
WE’RE FORTUNATE TO HAVE THESE TALENTED & CURIOUS WRITERS SHARING STORIES THIS MONTH.
INTERESTED IN JOINING OUR RANKS? EMAIL AALLEN@BANGORDAILYNEWS.COM FOR MORE INFORMATION ABOUT WRITING FOR BDN SPECIAL SECTIONS.
EMILY BAER is a freelance writer and artist based in Bucksport. Her work has appeared in various magazines and publications throughout New England and her curiosity about our state and its people is boundless. When she is not writing or making art, Emily enjoys exploring Maine's many nooks and crannies with her young family and their neurotic dog, Billie.
SARAH WALKER CARON is a Pushcart - nominated essayist as well as a food writer and author. Her work has appeared in Farmer-ish, The Washington Post, the Boston Globe, SheKnows , and more. Her latest cookbook, “ Harry Potter and Fantastic Beasts: Official Wizarding World Cookbook,” is available where books are sold. Read more from her at sarahscucinabella.com.
JODI HERSEY is a reporter with ABC7 & FOX22 in Bangor. Over the years, she’s had the privilege of writing for all sorts of platforms including television, radio, magazines, and newspapers. When she’s not working, Jodi enjoys giving back to her community by volunteering at a number of nonprofits. Jodi is a proud military wife, mom, and a huge fan of classic cars.
CRYSTAL SANDS is a writing professor, homesteader, and editor of the journal Farmer-ish, a journal dedicated to farming arts and education. When she is not saving seeds or tending chickens, she is writing daily for the Farmer-ish blog. You can follow her adventures in homesteading in rural Maine at www.farmer-ish.net.
JOANNA SHAWN BRIGID “BRIDEY” O’LEARY was born in Alexandria, Virginia, grew up in central Pennsylvania and Massachusetts, and now calls Sebec, Maine home. She graduated from Harvard University with a degree in English and earned a PhD in Victorian literature from Rice University. Bridey has served as a culinary consultant, food historian and travel/food critic for media outlets such as The Nosher, Let’s Go travel guides, Wine Enthusiast, HuffPost, the Onion, Texas Highways, Houstonia, and ColinCowie Weddings. Follow her writing and research projects at www.brideyoleary.com.
RICHARD SHAW is a Bangor native who lives and breathes local history. In 2021, the city named him its honorary historian and presented him with a key to the city. When Dick isn’t writing freelance articles, providing television commentary, or compiling best-selling vintage photo books for Arcadia Publishing, he might be photographing old graveyards or haunted houses. His long careers with the Bangor Daily News and the City of Bangor have provided him with fodder for untold stories and editorial opportunities. On his horizon is a possible novel involving Bangor’s colorful lumbering era.
KATIE BINGHAMSMITH is a full-time freelance writer. She’s a staff writer for websites such as Scary Mommy, Grown and Flown and The Girlfriend. You can also follow her fashion adventures on Instagram @katiebinghamsmith.
ANNE GABBIANELLI has enjoyed a robust career as a freelance writer, broadcast journalist, and college professor. Her articles about the fascinating people and history of Maine have been published in several magazines, newspapers, and other periodicals. She finds her subjects as she travels throughout the state, discovering hidden towns, visiting museums, and exploring local lore. Anne is also a hospice volunteer who meets amazing people who often share their life stories with her.
MARISSA DONOVAN is a contributing writer for the Bangor Metro and Bangor Daily News Special Sections. She was born and raised in Deer Isle, and graduated from Colby-Sawyer College in New London, NH, with a Bachelor of Arts degree in creative writing. In her downtime she enjoys reading, listening to podcasts, and gardening. Marissa is always seeking out feel-good stories and upcoming events in Maine to share with Metro readers.
AISLINN SARNACKI has worked as an outdoor journalist for over a decade. She’s a columnist for the Bangor Daily News, and she is the host of Maine Public’s outdoor TV show “Borealis.” A lifelong Mainer and nature enthusiast, she’s the author of three hiking guidebooks, teaches journalism at the University of Maine, and is a registered Maine guide. Learn more at aislinnsarnacki.com.
JEN LYNDS is a freelance writer and adjunct English, communication, and journalism professor based in Houlton. She began her 25 year journalism career as a freelance writer for weekly newspapers and spent 16 years as a full-time reporter for the Bangor Daily News. Various online publications have published her work. When not writing or teaching, she loves spending time with her family, her two dogs, and her beloved husband, Danny.
EMILY MORRISON is a high school English teacher, freelance writer, and graduate writing instructor from coastal Maine. Since 2000, Emily has been teaching teens, raising children, running marathons, and writing columns. Emily has written for Bangor Daily News, Portland Press Herald, and Journal of Maine Education. Her writing is humorous and frequently insightful. Read more from her at emilydenbowmorrison.com.
After a lifetime love of reading and writing, ROBIN CLIFFORD WOOD ago and blossomed as a teacher, author, and poet. In Maine completed an MFA in creative writing from Stonecoast, published her award-winning book Field House, City Life, the BDN, Bangor Metro, Décor Maine, the Maine Review, and more.
JULY 1 & 8
BANGOR BAND CONCERTS
This year marks the Bangor Band’s 166th birthday, making it one of the oldest, continuous community bands in the United States. Enjoy a summer concert on July 1 at Stillwater Park in Bangor, a performance with the 195th Army Band on July 8 at the Bangor Waterfront, and more.
BANGORBAND.ORG
ONGOING
WATERFRONT CONCERTS
It’s time to rock out this summer! On the docket so far for 2025 at Maine Savings Amphitheater in Bangor: Def Leppard on July 1, Kidz Bop Live on July 5, The Lumineers on July 15, Shania Twain on July 22, The Black Crowes on July 29, Luke Bryan on Aug. 24, and much more.
WATERFRONTCONCERTS.COM
JULY 4
FIRST FRIDAYS IN DOWNTOWN BANGOR
Celebrate the first Friday of every month in historic downtown Bangor with shopping, dining, arts, music, and more. Trunk shows, restaurant discounts, jazz, theater, art receptions, and more will keep visitors entertained all over downtown Bangor. Upcoming First Fridays are scheduled for July 4, Aug. 1, Sept. 5, and Oct. 3.
DOWNTOWNBANGOR.ORG
JULY 5
SIDEWALK ART FESTIVAL
The Downtown Bangor Partnership is highlighting local artists and arts organizations through its annual Sidewalk Art Festival coming July 5. Visitors are encouraged to stroll the streets of
Downtown Bangor to take in the gardens and permanent statues, visit the numerous galleries, shops, and restaurants, and explore the many art studios.
DOWNTOWNBANGOR.COM
JULY 12-13
NORTH ATLANTIC BLUES
FESTIVAL AT ROCKLAND HARBOR PARK
One of the most fun, relaxed weekends in Maine has got to be the annual North Atlantic Blues Festival, which features two full days of great live music from national blues performers. In addition to all-day live entertainment, the festival has vendors selling a wide array of food, drinks, and crafts.
NORTHATLANTICBLUESFESTIVAL.COM
JULY 12-20
MAINE POTATO BLOSSOM FESTIVAL IN FORT FAIRFIELD
The 2025 Maine Potato Blossom Festival is scheduled for July 12-20. Celebrating the region’s agricultural heritage and honoring veterans, events include a parade, BBQ cook-off, horseshoe and cornhole tournaments, Tough Tater obstacle courses, live music, children’s activities, pageants, vendors, road race, golf tournament, and more.
MAINEPOTATOBLOSSOMFESTIVAL.COM
JULY 18-20
MAINE CELTIC CELEBRATION IN BELFAST
Come enjoy a family-friendly day celebrating Celtic heritage, culture, and hospitality in Maine with lots of fun on the Belfast waterfront. Visitors flock to the celebration each year for a variety
of events such as the Celtic Dog Show, Highland Heavy Games, U.S. Championship Cheese Roll Competition, workshops, exhibits, and living history reenactors, in addition to food and merchandise vendors, and a beer tent.
MAINECELTICCELEBRATION.COM
JULY 24-27 & JULY 31-AUG. 2
BANGOR STATE FAIR
The Bangor State Fair returns to Bass Park for another year of rides, food, fun, music, games, people-watching, and much more. The Bangor State Fair typically draws between 40,000 and 50,000 people each year and dates back to 1849. Mark your calendar for July 24-27 and July 31-Aug. 2.
BANGORSTATEFAIR.COM
JULY 27
Open Farm Day lets you see how your food is made, with many farms all around Maine offering demonstrations, displays, farm-raised products for sale and animals and crops to experience. Activities may include barn and field tours, hay rides, petting zoos, tastings, nature trails, and more.
REALMAINE.COM
JULY 30-AUG. 3
MAINE LOBSTER FESTIVAL IN ROCKLAND
The Maine Lobster Festival is five days of fun and feasting on the fabulous coast of Maine! This annual seafood festival is set for July 30-Aug. 3. The Maine Lobster Festival attracts tens of thousands of visitors to Rockland each year with the promise of fresh, local lobster dinners,
nationally renowned entertainers, cooking contests, activities for all ages, Maine craftsmen, and artists.
MAINELOBSTERFESTIVAL.COM
AUG. 9
MAINE RED HOT DOG FESTIVAL IN DEXTER
The 2025 Maine Red Hot Dog Festival will take place on Aug. 9 in downtown Dexter! Enjoy this iconic Maine dish along with live music all day, kids zone, 5K Bun-Run, beer and wine tents, eating contests, food and craft vendors, plenty of red snappers, and more.
REDHOTDOG.ORG
AUG. 15-17
BELFAST HARBOR FEST AND CLASSIC BOAT SHOW
Celebrate the boating traditions of Belfast from Aug. 15-17 at Steamboat Landing & Heritage Park. Events include an Evening by the Bay Charity Auction, pancake breakfast, boat building challenge, music, kids’ activities, touch tank, delicious food, touch-a-truck, and much more.
BELFASTHARBORFEST.COM
AUG. 15-17
MACHIAS WILD BLUEBERRY FESTIVAL
Come celebrate the powerful little fruit that put this corner of Down East Maine on the map. Centre Street Congregational Church rolls out the blue carpet each August with crafts, food, entertainment, contests, and all things blueberry.
MACHIASBLUEBERRY.COM
BY ROBIN CLIFFORD WOOD
Good fiction does so much more than entertain. It piques our curiosity, challenges our perceptions, teaches us new ways to see the world. Ron Currie writes very good fiction.
Currie’s most recent fiction, a gritty suspense novel called “The Savage, Noble Death of Babs Dionne,” is creating a lot of buzz in the book world. The protagonist, Babs Dionne, is a fiercely loving Franco-American mother and grandmother in Waterville, who happens to be the even fiercer head of a drug trafficking operation. The tension mounts with the arrival of “The Man,” a menacing figure from a rival drug ring, and elevates to a dramatic crescendo. Babs’ two daughters play pivotal roles — and tragic ones — as do her lifetime cadre of girlfriends, a loyal troop of intrepid women all carrying their own complicated secrets.
Since he was young, Currie has been fascinated by words.
“I could dig deep into reading a toothpaste tube,” he said, noticing how cleverly words could be wielded to achieve different purposes. “I was obsessed with narrative and text, the ways we use language.”
Currie is an expert wielder of words. His stories often incorporate fantastical elements to great purpose, but his work is not fantasy. It’s more that he is interested in how fantasy can reveal more than reality. When he read Douglas Adams’ Hitchhiker’s Guide series years ago, he remembered being excited at the realization that “dolphins can tell a story.” Fiction and fantasy are “just life,” he said, life crafted with words in order to tell honest truths.
“But who knows if our words will be heard the way we intend,” he added.
Maine author Ron Currie’s most recent novel, “The Savage, Noble Death of Babs Dionne,” tells the story of a FrancoAmerican mother and grandmother in Waterville, who happens to be the head of a drug trafficking operation.
Currie’s novels delve into the darker side of humanity — our inherent cruelties and hypocrisies. On the other hand, they are also filled with disarming moments when you can’t help but laugh. “Babs Dionne” is rife with tragedy but manages to end on a hopeful chord.
Many of Currie’s novels share this stealthy hopefulness, perhaps to the author’s consternation. In a recent article in Electric Literature, a digital journal, Currie wrote: “I’ve done my best, over the years, to smother hope with a pillow while it sleeps, but despite all the ways in which it seems to have no place in how I think or feel, hope has proven harder to kill than bedbugs. You can find it, tenacious as weeds, in my novels. In one of them, the world comes to a definitive end, but life, and its worth, are somehow affirmed in the process. I didn’t put hope there, or even give it permission to show up. It just keeps crashing my nihilist party, over and over.”
Could it be that hope, the party-crasher, is the guest that makes the party? Currie’s readers might keep returning to his books not for the despair, but for the uplift.
Currie grew up in Waterville during the 70s and 80s. The most admirable qualities of his protagonist, Babs Dionne,
pay tribute to Currie’s grandmother, who was an important fixture in his life. The Waterville world Currie knew has almost disappeared. Part of his motivation in writing Babs Dionne was to rescue and highlight a part of Maine’s cultural history “that has nothing to do with lobsters or funny accents.”
“I come from the interior. I wanted to preserve the Maine I grew up in,” Currie said. “The ocean might as well have been a thousand miles away.”
Currie is contracted to write a trilogy based around Babs Dionne’s world. “The Savage, Noble Death of Babs Dionne” evokes the culture of the disenfranchised Franco-American community of the 1960s. It is a unique take on Maine and a timely exploration of the unfortunate human tendency to identify those unlike us and knock them down. Subsequent books will go further back into Babs’ history.
If the initial reception of Babs Dionne is any indication, Currie’s trilogy will soar, not just because it’s a gripping story, but because Currie’s insights — into human nature, family dynamics, power, greed, love, and uncertainty — are steeped in the universal experience of life. Shit happens, but so does hope.
ROBIN CLIFFORD WOOD is the award-winning author of “The Field House,” a biography-memoir hybrid about Maine author Rachel Field. For the last 20 years, she has immersed herself in Maine’s writing world — as columnist, poet, blogger, essayist, teacher, student, and colleague. To learn more, visit her website: robincliffordwood.com.
STORY & PHOTOS BY ANNE GABBIANELLI
Where in Maine can you find a 9-by-12-foot bookstore overlooking a blueberry barren, housing a variety of titles — mainly Pushcart Press publications — and be greeted, not by a human, but by a “tin can clerk”? That would be in Sedgwick.
“Small is beautiful,” said Bill Henderson, creator of Pushcart Press and owner of this special store. “We like to call it the World’s Smallest Bookstore — that’s up to interpretation,” he offered with a chuckle.
The Long Island, New York resident is no stranger to Maine. About 30 years ago Henderson first called Maine his summer home when he introduced his passion for literary works to the area.
“I came out of commercial publishing and figured there was a better way,” he said. Henderson said the first novel he wrote was rejected. “So I decided to publish it myself and taught myself how to publish.”
This was a novel idea, ground breaking in the 1970s, which has carried on over the years through Henderson’s dedication to literary works.
“Money is not what most writers work for,” he said. “They work for their love for the subject.”
Hence Pushcart Publishing was founded. It means a lot to literary consumers because it allows writers to be noticed, according to Henderson.
tucked-away bookstore help support the publishing of the Pushcart Prize anthology.
His one-person business office is an 8-by-8-foot backyard shack on Long Island, where he has published over 60 titles, all designed to give writers the self-publishing opportunity.
“Pushcart Press is a testament to the non-commercial flourishing of American fiction, poetry, and essays,” Henderson said.
Henderson, along with his editorial colleagues, started the Pushcart Prize anthology to recognize and celebrate the best work in the rapidly expanding independent publishing movement. It is one of the last surviving literary co-ops from the 1960s and 70s.
The series, published every year, recieved Highest Honors from the American Academy of Arts and Letters, according to the Pushcart Prize website. This fall, Pushcart Press celebrates 50 years of showcasing writers.
At the press’s little bookstore in Sedgwick, you’ll find old and new books stacked on floor-to-ceiling shelves. Henderson is thrilled to share and trusts the self-service system. The patrons of this tiny,
“My theory is that people who buy books don’t steal books, and the people of Maine are more trustworthy than most,” he said.
Aside from relying on the honor system, Henderson depends highly on his neighbor to open and close the bookstore each day between June and October or anytime he is not in Maine.
Visitors leave messages in a log book offering Henderson insight into people’s reading interests and from where they travelled.
“It was a foggy August day and I was walking to the store to close it up and a family came out with a kid about 16 years old,” Henderson said. “He appeared to be crying. Upon inquiry, I learned that this boy’s father had recently passed away and loved the Pushcart anthologies. The boy told me the bookstore meant so much to his father.”
When you stumble upon this anomaly on the Christy Hill Road just off Route 172 in Sedgwick, be sure to bring a book or two to donate to the ever-evolving inventory. And when you spot a book of interest, take a seat on the porch and enjoy the comforts of this little gem — quintessential Maine — tucked away by a blueberry barren.
I’ve cleaned with disinfectants that smelled like rotting citrus and bleach. Recently I’ve switched over to getting Mrs. Meyer’s Clean Day honeysuckle products because it smells amazing and little goes a long way in terms of how much of the product is used. My go-to products from this line include their dryer sheets and multisurface everyday cleaner. The floral fragrance isn’t overpowering; it’s comforting. I’ve even left dryer sheets in my car as a substitute for an air freshener. You can order the honeysuckle products online or see if it’s in stock locally at Tiller & Rye in Brewer.
—MARISSA DONOVAN
A local ice cream truck is making its rounds in Hampden and surrounding communities in the Bangor area this summer! Lucky Duck is stocked with popsicles, ice cream sandwiches, sundae cones, and other ice cream truck favorites. I had to stop myself from buying more than just one ice cream bar. It definitely makes visiting your neighborhood park extra special when you hear the music coming your way. You can follow the truck to see where they’re headed by checking out their Facebook page for upcoming events or visiting their truck locator website at glympse.com/!luckyduck.
—MARISSA DONOVAN
Snuggling into bed at the end of the day to read under the glow of a booklight is one of my very favorite things. And I’ve been on a good run of good reads lately. Here are a few books I highly recommend.
As mentioned above, I like to read right before bed, so generally I try to keep it light and avoid themes that are too distressing or disturbing. Which is why I put off reading “Demon Copperhead” for so long. Released in 2022, it won the 2023 Women’s Prize for Fiction and was a co-recipient of the 2023 Pulitzer Prize for Fiction — amazing accolades that also suggest the contents are going to be heavy. But oh, I loved it so much. Kingsolver managed to write about addiction, abuse, prostitution, grief (and pretty much every heavy subject I avoid), and turn it into a story about resiliency and moving forward that’s both gritty and beautiful. FICTION
BUNNY BY MONA AWAD
Sometimes I read a Pulitzer Prize winner and sometimes I read the weirdest book imaginable. My love of fiction contains multitudes. “Bunny” is so weird. So, so weird. And I devoured it. I, for sure, cannot explain this book properly, but if you mash up “The Stepford Wives,” “Pretty Little Liars,” “Cruel Intentions,” and “Frankenstein ,” that would be a good start. Writer Samantha is trying to get through her master’s program and fight off writer’s block when she’s lured into a bizarre clique of fellow students who all refer to each other as “Bunny.” Reality begins to blur, strange rituals and experiments come into play, monsters are created… it’s weird. But great. Highly recommended when you need a little reality detour and summer page turner. FICTION ( I hope)
Another bizarro-world story, but this one is true. “The Art Thief: A True Story of Love, Crime, and a Dangerous Obsession” tells the story of Stéphane Bréitwieser who, with his accomplice girlfriend, stole more than $2 billion worth of art from around Europe. Did they try to sell it? Nope. They just decorated their attic apartment and kept it all for themselves. Better still, Bréitwieser would steal in broad daylight with a minimal gameplan for each of his 200-plus heists over the course of eight years. If you liked Netflix’s “This Is a Robbery: The World’s Biggest Art Heist” about Boston’s Isabella Stewart Gardner Museum (worth a watch if you haven’t seen it), you’ll love this book. NON-FICTION
— AMY ALLEN
WBY KATIE SMITH
e all love dessert — and the good news is that even if you are trying to keep things on the healthy side, you don’t have to give up having a sweet treat after a meal. With the weather warming up, most of us aren’t spending as much time in the kitchen, so having a few easy recipes on hand that only require a few ingredients and very little baking is key.
There are many things you can create from raw, natural ingredients that are naturally sweetened, loaded with fiber and good fats, and have plenty of flavor. And just in case you haven’t heard, dark chocolate is actually good for you — it’s loaded with antioxidants and has less sugar than milk or semi-sweet chocolate. Not to mention a
INGREDIENTS
15 Medjool dates, pitted and soaked in hot water for 10 minutes, then drained
1 cup unsweetened coconut
1 cup melted dark chocolate
INSTRUCTIONS
Pit your dates then soak them in water to soften. Drain dates, then blend in food processor until smooth (add a little water if needed).
Mix in coconut and blend until a nice dough forms.
Line an 8x8 pan with parchment paper and spread the mixture in the pan. Melt the dark chocolate until smooth and top the dough with chocolate. Refrigerate for up to two weeks. Makes about 15 2x2 squares.
INGREDIENTS
1 cup over ripe bananas
1 cup all-natural peanut butter
INSTRUCTIONS
Mash bananas in a bowl with the back of a fork.
Add peanut butter.
Mix in a blender until smooth and pour into an 8x8 pan lined with parchment paper.
Bake at 350 for about 15 minutes or until the top becomes slightly golden.
Cut into squares and refrigerate for about a week.
Makes 15 2x2 squares.
INGREDIENTS
2 very ripe medium avocados
½ cup unsweetened almond milk
½ cup cocoa powder
3 teaspoons stevia drops
½ teaspoon cinnamon
INSTRUCTIONS
Cut avocados in half, remove the pit, then scrape the flesh out with a spoon and into a food processor.
Add all remaining ingredients and blend until well combined, scraping down sides of the food processor if needed. Mixture should be lump-free.
Divide into 4 dessert dishes and top with raspberries or your favorite fruit (optional). Cover and refrigerate for up to three days.
STORY & PHOTOS BY AISLINN SARNACKI
PINE, SPRUCE, AND FIR trees tower overhead, their trunks decorated with climbing moss and curling lichen. Their needle-covered branches shadow the forest floor, where vibrant mushrooms and ghostly flowers have popped up between twisting tree roots and hunks of granite.
Welcome to Donnell Pond Public Land, a 14,000-acre chunk of wilderness in Down East, Maine. This enchanting forest — home to several mountains and remote ponds — is a paradise for hikers and paddlers. You can also camp there, if you don’t mind sleeping in a tent and using an outhouse.
Similar to state parks, public lands are owned and managed by the Maine Bureau of Parks and Land. But they tend to be a bit more rugged and remote than state parks. They’re also quite large, ranging from 500 to 43,000-plus acres.
If you’re looking for an adventure, visiting a public land unit is a great option. Just don’t expect many amenities. The trails are well-maintained
and the wildlife habitats are well-protected, but you won’t find any ranger station, lifeguard, or playground on a public land unit. Instead, you’ll find the wilderness in all its glory.
Dogs are permitted, and access to public lands is usually free. However, in a few instances — such as inside the North Maine Woods — public lands are managed in cooperation with neighboring landowners and fees are collected. Phone service is often unreliable. So travel prepared, with survival and navigational tools.
A brochure produced by the Maine Bureau of Parks and Lands highlights 37 different public land units, covering more than half million acres. Each unit carters to a plethora of outdoor activities. Want to ride an ATV or snowmobile? Check out Salmon Brook Lake Bog Public Land in Aroostook County. Big into fishing? Visit Seboomook Lake Public Land in Piscataquis County.
Here are a few more public land units to enjoy.
This public land unit of remote forest is located in Hancock County, between Franklin and Cherryfield. It’s home to several peaks with hiking trails, including Schoodic Mountain, Black Mountain, Caribou Mountain, and Tunk Mountain. In addition, paddling, fishing, and primitive camping can be enjoyed on Tunk Lake, Donnell Pond, Spring River Lake, and a few small, remote ponds.
On Donnell Pond, Schoodic Beach is a sandy, freshwater beach where you can swim and camp. It’s accessible by a 0.5-mile trail or by boat, and is one of the most popular spots on the property.
If you’re looking for a more private camping experience, the property features a few campsites that are accessible only by boat. First come, first serve.
DIRECTIONS: Multiple parking areas provide access to various parts of Donnell Pond Public Lands. Access to Schoodic Beach, Schoodic Mountain, and Black Mountain is found on the gravel Schoodic Beach Road off Route 183 in Sullivan. Access to Caribou Mountain, Tunk Mountain, Spring River Lake, and Tunk Lake is off Route 182 just west of Cherryfield. Each have their own parking area.
The state acquired the 21,871-acre land unit in separate parcels over the course of 10 years, starting in 1975. Just 30 miles from the Canadian border, the land features small mountains and pristine trout ponds.
The name Deboullie is an adaptation of the French word “debouler,” which means tumble down. This refers to the impressive rock fields you can find on the property. You can hike right over one of these rock fields on a trail that leads up Deboullie Mountain.
Explore the property on 30 miles of hiking trails, where you’ll find unusual features such as small ice caves and a former (rebuilt) fire tower atop Deboullie Mountain that offers a panoramic view of the region. And if you’d like to visit for multiple days, then grab one of the 30 private campsites scattered throughout the property, some of which stand on the shores of lovely ponds. A group campsite is also available.
DIRECTIONS: Reaching this property requires driving on gravel logging roads. From the south, take Route 11 north from Ashland to Portage, then turn left onto West Road (before Portage Lake). Drive 1 mile, then turn left onto Fish Lake Road-Rocky Brook Road. After about 4 miles, stop at the Fish River checkpoint to pay a fee. Drive 2 more miles, then turn right onto Hewes Brook Road. Follow that about 12.5 miles to T15 R9 Road-Red River Road, then 7 miles to Deboullie Public Lands.
This 15,000-acre chunk of property near the shore of Moosehead Lake encompasses the impressive ridge of Big Moose and Little Moose mountains. Hiking trails explore both mountains, plus lead to six remote ponds where you can find backcountry tent sites.
ATVing is also popular there, and miles of single-track mountain biking trails are currently being developed throughout the property as well.
Not too far from downtown Greenville, this property is easily accessible year round (though some of the inner roads close during the winter, so some trailheads are hard to reach without a snowmobile). This is a great option for someone who is looking for a backcountry adventure but doesn’t want to travel too far away from civilization.
DIRECTIONS: At the light in downtown Greenville, turn onto Route 15-Route 6 (Pritham Avenue) toward Rockwood (the west side of Moosehead Lake). Drive for about 5 miles, then turn left onto North Road. Several small parking lots for various trailheads are located along this gravel road.
The famous Appalachian Trail runs through this chunk of state-owned land in western Maine. There you can plan a one-day or multi-day adventure by hiking along the whiteblazed AT and connecting blue-blazed trails.
In total, the property features about 30 miles of hiking trails that lead to the top of some of the state’s tallest mountains: The Bigelows. The highest peak is West Peak at 4,150 feet. It’s one of only 10 Maine summits over 4,000 feet in elevation.
The preserve covers over 36,000 acres, so there’s room for many different adventures. Backcountry campsites are dotted throughout the mountains. Campsites can also be found along the shore of scenic Flagstaff Lake. Some you can drive to, while others require hiking or a boat to reach.
DIRECTIONS: You can approach this property from two directions: from Route 27 in Carrabassett Valley, and from Long Falls Dam Road in North New Portland. From either side, gravel roads lead to various trailheads and campsites. As is the case with all public lands, a map is necessary for navigation — both in your vehicle and on the trail.
Located on the dramatic Bold Coast, this property covers 12,234 acres of blueberry barrens, woodlands, and peatlands, plus features 4.5 miles of ocean cliffs and cobble beaches. You can explore it on 10 miles of hiking trails, which lead to five backcountry tent sites right by the ocean.
Birdwatching is particularly good in this area, with nearly 200 species recorded. In addition, visitors often spot seals, porpoises, and whales swimming offshore.
Over the years, this has become an increasingly popular spot for people to experience the beauty of Down East. If you’d like to camp there, remember that the sites are first come, first serve. For a better chance of securing a spot, arrive early in the morning and, if possible, visit on a weekday or shoulder season.
DIRECTIONS: In East Machias, turn right onto Route 191 and drive 16.9 miles (3 miles past Cutler village) to the trailhead and parking area.
AISLINN SARNACKI is a Registered Maine Guide and the author of three guidebooks: “Dog-Friendly Hikes in Maine,” “Maine Hikes Off the Beaten Path,” and “Family Friendly Hikes in Maine.” Follow her adventures at aislinnsarnacki.com.
BY PATRICIA ESTABROOK
No room for a vegetable garden? No worries. Delicious things are growing all around us, if you know where to look. Simply take a walk outdoors, and with a few tips from foraging Mainers, you can give dining al fresco a whole new meaning.
Tom Seymour of Frankfort is known as the godfather of Maine foragers and those interested in identifying Maine’s wild plants. His book “Wild Plants of Maine” is an essential guide for novice and expert foragers alike, and can be found on Amazon.com.
Make a batch of pancake batter and dip the dandelion flowers and buds in batter. Fry as you would with any kind of fritter. Dandelions are such a great source of vitamins and trace minerals that all four of the herbalists interviewed recommended them. Dandelion buds and flowers can also be eaten raw as a snack or in salads.
Even if you can’t totter any farther than your front yard, you can still forage healthful spring plants. Seymour recommends picking young dandelions with their crowns and flowers to make dandelion fritters. The flowers are surprisingly sweet compared with the bitter greens later in the season.
Fortified by your dandelion fritters, you can now think about a foraging hike. You will need a basket, trug, or canvas bag to hold the herbs you collect, plus sharp clippers for cutting, and gloves — preferably rose gloves to protect your hands from any thorns or scratches. Seymour recommends Sears Island as a great place to gather young spring greens including young bayberry leaves.
Melanie Scofield of Rockland is the founder of Earthwalk School of Herbal Traditions. She teaches courses for beginners to professionals. Schofield recommends bayberry leaves as the base for a spring tonic. Stew the leaves in water and then discard the solids. Bayberries can be found along the coast particularly in rocky areas. She also likes stinging nettles to add zip. Stinging nettles grow in mottled shade and are present in most Maine gardens.
(Above center) Young burdock leaves, sweet violets, and dandelions are all ingredients for spring tonics.
“We have access to everything we need; it is right here,” said herbalist Heather Goulette-Gamage of Brunswick, who is a massage therapist and herbalist.
Goulette-Gamage uses foraged herbs in her massage oils. When muscles ache after a foraging hike, try Solomon’s seal oil. In the springtime Solomon’s seal grows quickly into arching branches with small white flowers. Dig the roots, drying them thoroughly and add to massage oils.
Goulette-Gamage also recommends St. John’s wort roots. This plant has yellow blossoms in June and the plant itself is sometimes used to relieve depression. For massage oil, dig the roots, dry them, and add to massage oil. Let the oil sit in a sunny window until it turns bright red.
Brooke Thompson of Bowdoinham runs The Modern Herbalist Co. She suggests both violets and curly dock, plants familiar to Maine gardeners, as foraging feasts. Violets can be used in salads as a bright addition or cooked into a bright blue syrup that can ease coughs or be added to cocktails or mocktails.
Curly dock is ever-present in gardens and roadsides but Thompson cautions that herbs gathered too near roads or railroad beds should be avoided because they contain chemical pollutants. Clean, rinsed young dock leaves can be boiled and enjoyed like other spring greens topped with olive oil and lemon juice.
Always ensure accurate identification of any wild plant, mushroom, or other foraged item before consumption. Use multiple reliable sources or consult with an experienced forager or botanist. Do not consume any wild plant or fungi unless you are 100% certain of its identity and edibility. Additionally, check local laws and regulations before foraging, as some areas may have restrictions or protected species.
Use rose gloves to grasp the plant and cut off one third of the top. Rinse thoroughly but don’t shake off the water clinging to the plant. Heat the nettles without additional water in a saucepan for 3-4 minutes until a dark green liquid is released. Cooked nettles no longer sting so you can drink the liquid as well as eating the greens for trace minerals that are lost during the winter.
BY RICHARD SHAW
There might not be another summer in my life quite like 1965. Turning 13 in July that year, I developed my first big-screen crush on Julie Andrews, whose hit musical, “The Sound of Music,” was packing Bangor's Bijou Theater and bringing plenty of Do-Re-Mi into box offices.
Dow Air Force Base personnel boosted the Queen City’s population to 36,000. Downtown was booming, and radio stations were playing a hot new single titled “King of the Road,” whose mangling of “Bang-er” in the second verse still managed to put Maine’s third largest city, where I have always lived, on the map.
“Trailers for sale or rent,” began country crooner Roger Miller, “rooms to let, 50 cents.”
Miller’s finger-snapping baritone captivated listeners. Yarns about the song’s origins vary. One has Miller writing the railroad classic in a Boise, Idaho, hotel room after he noticed a hobo figurine in a gift shop. Window signs spotted on a cross-country road trip also may have inspired the lyrics.
“King of the Road” is often cited as being the first country-to-pop crossover hit. It garnered five Grammy Awards, reached No. 1 on the U.S. country chart and No. 4 on the Billboard Hot 100. Hearing it on car radios 60 years later still can send shivers up the spine.
“I consider this song to be among the greats,” said music aficionado Alan Lewis. “I have no idea when or where I first heard it, but it wouldn’t be a wild guess to say WGUY (‘The Big Guy’) in Bangor.”
V. Paul Reynolds, a Maine outdoors personality, recalled hearing the song for the first time while in the service.
“I was a Navy ensign in Virginia,” he said, “moonlighting weekends as a disc jockey at WAVY radio in Norfolk, Va., when Miller’s song hit the charts. In another country hit, ‘Roll On Big Mama,’ a trucking song by Joe Stampley, he sings about ‘forty-below in Bang-er, Maine.’ I guess Bangor gets mentioned because it is the end of the line if you are a long-haul trucker.”
How Bangor made it onto Miller’s biggest-selling record was answered in a Bangor Daily News interview published Feb. 10, 1965. Reporter Bob Taylor charged
(Above) Bangor greetings postcard (courtesy of Richard Shaw), circa 1950, and (behind) the matching mural on the corner of Main and Union in downtown bangor, painted by Annette Dodd and Kristen Hart in 2014. (Left) Singer Roger Miller in 1975.
(Below) A 1958 postcard showing the Bangor and Aroostook Railroad diesel locomotive. COURTESY OF RICHARD SHAW
the paper $5.70 for a person-to-person toll call to the artist’s rented Nashville recording studio.
Miller said that Bangor was the only Maine city he had heard of. Having flunked geography, he thought it was the capital. But the main reason he mentioned it, he said, was because it rhymed with train, in the opening line of the second verse, “Third boxcar midnight train / destination Bangor, Maine.”
“He said that Bangor has been good to him, even though he has never been here,” Taylor wrote. “He hopes to get up this way on the [concert] tour this summer.”
Whether Miller, who died in 1992 at age 56, made good on his promise is unclear, although Steve Robbins, a retired marketing consultant, recalled opening a show for him at the Bangor Auditorium while a trumpeter with the popular rock band, The Jesters.
“King of the Road” was ranked No. 60 on Rolling Stone magazine’s list of the 200 Greatest Country Songs of All Time. Such performers as REM and Maine country star Dick Curless have covered the classic, and singer Bobby McFarrin joined an impromptu 2019 audience version while in Orono.
Celebrity visitors to Bangor, ranging from singer Richard Carpenter, in 1973, to Sen. Bernie Sanders, in 2024, have struggled with the city’s pronunciation. Maybe they were paying homage to our very own King of the Road.
A 1940’s postcard showing the Bar
BY JODI HERSEY
Grains of hope are flourishing inside an old jail in Skowhegan thanks to the vision and drive of business owner Amber Lambke. Back in 2009, Lambke saw all the benefits the former Somerset County Jail building would provide to the grain industry and decided to purchase and spend the next three years renovating the complex into a gristmill to house her company Maine Grains.
“I learned vertical height in a mill is advantageous. Grain sent to the top of the facility can gravity feed through machines on the way down,” Lambke explained. “The former Somerset County Jail building was solidly built, with four stories to work with.”
Lambke says its location at the intersection of Routes 2 and 201 in downtown Skowhegan was also beneficial because it is a convenient and highly visible access point for delivery trucks. Lambke said the site helps trucks bring in grain from northern Maine, process it and then load trucks with the finished product to be distributed to customers throughout New England.
“With just three stone mills we do about 2.5 to 3 million pounds of grain every year,” said Kayla Carrier, chief of sales and marketing at Maine Grains. “How much we can do in this space is remarkable.”
On any given workday, the employees of Maine Grains process and package stone milled grain, flour, and beans for wholesalers, retailers, and for use at the facility’s own small restaurant called The Miller’s Table Cafe and Bakery, which opened to the public in 2017.
“We knew when we purchased the building that someday the commercial kitchen would come in useful to showcase our freshly milled organic and heritage grains in baked goods and meals that the community and visitors could enjoy,” Lambke said.
The restaurant not only utilizes the jail’s former kitchen but its maintenance garage and exercise courtyard serve as the restaurant’s dining room and outdoor patio space. There’s seating for 26 indoors and over 100 customers can comfortably fit in the outdoor eating area. The entire setup of The Miller’s Table looks nothing like it did when inmates were housed there awaiting trial at the courthouse across the street or fulfilling their sentence.
“The café is the perfect backdrop for Skowhegan’s own Maine Wood Heat LePanyol wood-fired pizza oven, which allows us to make the very best wood-fired pizzas out of our very own grains in the dough,” Lambke said. “The pizza crust is made by The Good Crust [in nearby Canaan] with 100% Maine Grains, which compared to crust made from white flour stripped of nutrients, is eye-popping and delicious.”
A dish called the Greenhouse, which uses a base of extra-virgin olive oil, along with capicola and cheese piled high with a lemony dressed arugula salad, is a customer favorite. The Pepperoni Lover’s pizzas and the restaurant’s salted chocolate rye cookies are also top sellers.
One space in the building that’s not been touched is the employee’s break room. It looks like an original jail cell with bars on the window and a small metal table with metal bench seats attached to the wall and floor. Maine Grains offers public tours of the facility two to three times a month.
“We just want to give folks the opportunity to come in and see what we do first hand,” said Carrier. “We know what we’re doing, stone milling, is unique, so we like to show them the process from start to finish.”
Many guests, like Christina Perkins of Orland, also stay to dine at The Miller’s Table following a tour.
“They make the best vegan pizza here,” said Perkins. “That got me interested in the whole project.”
Eric Sandberg of Newcastle and his wife are frequent customers of The Miller’s Table and the Dry Goods Shop on site.
“We buy a lot of oatmeal, some grain and flour,” said Sandberg, who recently participated in a public tour. “I think it’s good for people to realize how flour gets made and the fact that the stone-milled flour is different from roller-milled flour that most people eat.”
According to Lambke, The Miller’s Table and its staff will soon be operating another restaurant in town this summer called The Biergarten. It’s a Germaninspired beer garden in a newly renovated factory building on the banks of the Kennebec River.
“The new restaurant will blend local flavors with Bavarian charm and Maine craft beer,” said Lambke. “The menu will include German sausages, soft pretzels, schnitzel, and seasonal farm fresh wines, root beers, and handcrafted cocktails and mocktails inspired by locally picked and foraged ingredients.”
Collaborating with other area businesses, farmers, and nonprofits has been vital for Lambke.
“Many rural communities like ours may be resource poor, but relationship rich. To thrive in business, we rely on each other. Together we share resources, ideas, connections, and can serve as a central pickup and drop off point for goods and orders,” she said.
Repurposing and reopening a facility to the public that once shut out the world is just one way Maine Grains’ owner has been able to rebuild the Skowhegan community and get neighbors to reconnect over a meal.
“Food should nourish people, communities, and the earth,” Lambke said. “At Maine Grains, we began with a simple yet revolutionary idea that a community could revitalize itself through grain. When we repurposed an abandoned county jail into a working gristmill in downtown Skowhegan, we weren’t just creating a business. We were creating connections between farmers, bakers, brewers, and families who value real food.”
BEST BAKERY
FRANK'S BAKE SHOP
199 STATE ST, BANGOR FRANKSBAKESHOP.COM
BEST BAR
GEAGHAN’S PUB & CRAFT BREWERY
570 MAIN ST, BANGOR G EAGHANS.COM
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TIMBER KITCHEN & BAR
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SEA DOG BREWING COMPANY
26 FRONT ST, BANGOR SEADOGBREWING.COM
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TIMBER KITCHEN & BAR
22 BASS PARK BLVD, BANGOR TIMBERKITCHENANDBAR.COM
JASON'S NEW YORK PIZZA
1147 HAMMOND ST, BANGOR
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320 BANGOR MALL BLVD, BANGOR ORIENTALJADE.COM
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TIMBER KITCHEN & BAR
22 BASS PARK BLVD, BANGOR TIMBERKITCHENANDBAR.COM
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BAGEL CENTRAL
33 CENTRAL ST, BANGOR BAGELCENTRALBANGOR.COM
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GEAGHAN’S PUB & CRAFT BREWERY
570 MAIN ST, BANGOR G EAGHANS.COM
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HERO'S SPORTS GRILL
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268 ODLIN RD, BANGOR
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GIFFORD’S FAMOUS ICE CREAM
1109 BROADWAY, BANGOR GIFFORDSICECREAM.COM
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TIMBER KITCHEN & BAR
22 BASS PARK BLVD, BANGOR TIMBERKITCHENANDBAR.COM
1ST: TIMBER KITCHEN & BAR
2ND: 11 CENTRAL
3RD: MIGUEL'S MEXICAN RESTAURANT
4TH: THE BUTCHER THE BAKER
BEST PIZZA
JASON'S NEW YORK PIZZA
1147 HAMMOND ST, BANGOR 340 STILLWATER AVE, BANGOR JASONSNYPIZZA.COM
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ICHIBAN
226 UNION ST, BANGOR ICHIBANBANGORME.COM AND KOBE NINJA HOUSE
829 HOGAN RD, BANGOR KOBEMAINE.COM VEGETARIAN MIGUEL’S
697 HOGAN ROAD, BANGOR MIGUELSBANGOR.COM
GEAGHAN’S PUB & CRAFT BREWERY
570 MAIN ST, BANGOR GEAGHANS.COM
1ST: BAGEL CENTRAL
2ND: NEST
3RD: FRANK'S BAKE SHOP
4TH: THE GRIND HOUSE
1ST: GEAGHAN'S PUB
2ND: TIMBER KITCHEN & BAR
3RD: PADDY MURPHY'S
4TH: MIGUEL'S MEXICAN RESTAURANT
BY CRYSTAL SANDS
in Maine is so beautiful I want to spend every minute I can outdoors, and that includes meal time. While many people immediately think of the coast of Maine for dinner under a blue sky, over the years, I have learned that Greater Bangor has many wonderful restaurants with outdoor seating, great views, good food, and a fantastic atmosphere.
Here are just a few of the restaurants in the Bangor area with outdoor seating worth checking out, whether you are looking for a place to dine with your whole family — some even welcome your dog — or just want to relax over a meal and drinks while checking out great views.
The Family Dog on Mill Street in Orono offers a relaxed atmosphere with good food and drinks on a covered patio. Dogs are allowed on the patio, and the menu features everything from seafood to a tasty burger — and of course, a great hot dog.
High Tide on South Main Street in Brewer specializes in seafood, and dining outdoors features a gorgeous view of the Penobscot River. In addition to great outdoor dining, you can often find live music on the deck for great entertainment while you enjoy your meal.
Across the river in Bangor, the Sea Dog’s outdoor deck offers more stunning views of the Penobscot, as well as an outdoor bar. Bangor Metro voters frequently choose the Sea Dog as the winner of Best Outdoor Seating in our annual Best Restaurant contest.
Tucked behind Main Street in Bangor, Nocturnem’s outdoor patio area is spacious and dog-friendly. Enjoy a delicious burger alongside a tasty brew from their rotating draft selection while soaking up the summer sun.
On Main Street in Old Town, Kanu offers outdoor dining on a beautiful rooftop patio, complete with fire pits and warm lighting. With a high-quality menu that features steak, seafood, and hand-crafted pizzas, Kanu is worth a reservation.
With amazing views of the Penobscot and outdoor dining that often includes dogs, Mason’s on Hardy Street in Brewer is a local favorite. Featuring a diverse menu from seafood to burgers and unique appetizers.
KIMBERLY’S
Nestled in a quiet setting on Marina Road in Hampden, Kimberly’s at the Marina offers a menu specializing in New England cuisine that is locally sourced. With a diverse menu and beautiful cocktails, it’s perfect for a relaxing evening with a stunning view of the Penobscot.
ORONO BREWING COMPANY
With spacious outdoor seating, Orono Brewing Company on Alewife Run in Orono is a great place for good food, good brews, and a good time for family and friends. With a small and specialized menu, Orono Brewing Company offers a perfect burger and just introduced its Maine Blueberry Ale.
PEPPER’S LANDING
Specializing in natively sourced, fresh seafood, Pepper’s Landing on Main Street in Old Town provides outdoor dining with a spectacular view of the Penobscot River. With lobster, scallops, shrimp, and clams on the menu, if you are a seafood lover, Pepper’s Landing is a treasured place to dine with family and friends.
WARREN’S
With views of the river and the Penobscot Narrows Bridge, Warren’s Waterfront Restaurant on Main Street in Bucksport is unique on this list, as it serves breakfast and lunch. With a comfort food menu that includes French toast, pancakes, and waffles for breakfast and sandwiches and burgers for lunch, Warren’s is a good place for a great meal early in the day.
WOODMAN’S
With a large patio area for outdoor dining, Woodman’s Bar & Grill on Main Street in Orono rounds out our list with a menu that includes both beautiful entrees and delicious pub fare. Woodman’s offers an extensive drink menu and just an overall great dining experience in the heart of Orono.
calls BEST OUTDOOR DINING BANGOR
1ST: SEA DOG BREWING CO.
2ND: TIMBER KITCHEN & BAR
3RD: BANGOR BEER CO.
STROLL BANGOR'S WEST MARKET SQUARE FOR EVEN MORE OUTDOOR DINING OPTIONS
Looking for more outdoor seating options? Visit downtown Bangor! BLAZE • PADDY MURPHY'S HAPPY ENDINGS • EVENROOD'S • LAZY HOUND AND MORE!
BEST TAKE-OUT
GREATER BANGOR
1ST: HARVEST MOON DELI
JIMMIE'S ICE CREAM & GRILL
LIN'S TAKEOUT KITCHEN
4TH: SMOKEY'S BBQ
GREATER BANGOR
1ST: MASON'S BREWING CO.
2ND: HIGH TIDE
3RD: WOODMAN'S BAR & GRILL
4TH: KANU
BY JODI HERSEY
time to cook? Don’t fret, The Village Kitchen and Devon’s Kitchen has you covered. For the past two years both businesses, operated by female entrepreneurs, have been offering those who work, live, or shop in the Hermon area home cooked or prepared ready-to-go meals.
“The reason I started this was I was a busy mom with small kids in sports and would always forget to plan ahead for dinner,” said Shelly Stevens, owner of The Village Kitchen on Route 2 in the center of Hermon. “I would’ve loved a place like this to pick up a meal instead of grabbing fast food.”
Stevens utilizes her licensed commercial kitchen to make meals like chicken pot pie, stuffed peppers, lasagna, or meatloaf with mashed potatoes using her own recipes or old family recipes that were passed down to her. Her meals are available two nights a week. She also offers salads, soups, and sandwiches for lunch. Stevens posts all her menu items and their prices online so customers can confirm what portion size they’d like to order and what time they’ll stop by to pick it up.
“I’ve been unbelievably surprised by the demand,” she said.
Stevens also caters small events and even rents out her commercial kitchen to other small businesses in need of space to make their products.
Meanwhile, on the Billings Road, Devon’s Kitchen has a little bit of everything for customers who have a hankering for breakfast, lunch, dinner, or dessert.
“We go through a ton of food. I can’t keep the cooler full,” said Devon Curtis, owner of Devon’s Kitchen.
Inside the fridges and coolers, people will find a selection of already prepared pasta salads and potato salads, as well as haddock chowder or chicken and veggie alfredo.
“What’s available is whatever I feel like making,” she said.
There are also plenty of baked goods like cookies, cupcakes, whoopie pies, and candy. Just like Stevens, Curtis is happy to share her space with others. When customers stop by, they’ll also find locally made jewelry, paintings, homemade dog treats, soaps, and skincare products.
“I actually got started with people buying donuts from me in a parking lot,” Curtis said. “So if I can help someone else, I will. We’re all in this together.”
For menu items, business hours, and other information, check out The Village Kitchen and Devon’s Kitchen on Facebook.
GREATER BANGOR
1ST: HARVEST MOON DELI
2ND: JIMMIE'S ICE CREAM & GRILL
3RD: LIN'S TAKEOUT KITCHEN
4TH: SMOKEY'S BBQ
THE WINNERS FOR DOWN EAST ARE ...
BEST BAKERY
MOMO'S CHEESECAKES
471 MAIN ST, ELLSWORTH MOMOSCHEESECAKES.COM
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PROVENDER
KITCHEN + BAR
112 MAIN ST, ELLSWORTH EATPROVENDER.COM
BEST DATE NIGHT RESTAURANT
PROVENDER KITCHEN + BAR
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SYLVIA'S CAFE
248 STATE ST, ELLSWORTH SYLVIASCAFE.NET
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KITCHEN + BAR
112 MAIN ST, ELLSWORTH EATPROVENDER.COM
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PROVENDER KITCHEN + BAR
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FLEXIT CAFE & BAKERY
142 MAIN ST, ELLSWORTH FLEXITCAFE.COM
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AIRLINE BREWING CO.
22 MILL LAND, AMHERST
173 MAIN ST, ELLSWORTH ABCMAINE.BEER
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HELEN'S RESTAURANT OF ELLSWORTH
55 DOWNEAST HWY, ELLSWORTH HELENSELLSWORTH.COM
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MORTON'S MOO
9 SCHOOL ST, ELLSWORTH MORTONSMOO.COM
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CHINA HILL RESTAURANT & LOUNGE
301 HIGH ST, ELLSWORTH CHINAHILLRESTAURANT.COM
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MARGARITAS MEXICAN RESTAURANT
191 MAIN ST, ELLSWORTH MARGS.COM
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PROVENDER KITCHEN + BAR
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PAT'S PIZZA – ELLSWORTH
396 HIGH ST, ELLSWORTH ELLSWORTHPATSPIZZA.COM
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86 THIS!
125 MAIN ST, ELLSWORTH 86THISMAINE.COM
BEST SEAFOOD
UNION RIVER LOBSTER POUND
8 SOUTH ST, ELLSWORTH LOBSTERPOT.COM close calls
BEST SEAFOOD
DOWN EAST
1ST: UNION RIVER LOBSTER POUND
2ND: BAGADUCE LUNCH
2ND: JORDAN'S SNACK BAR TIED!
BY WANDA CURTIS
is home to a number of hot dog stands and restaurants. One of the best known locally is Wasses Hot Dogs, a takeout stand with locations in Belfast, Rockland, and Thomaston. The Rockland location is housed in a white wagon on the corner of North Main Street that has been stationed there for more than 50 years.
Wasses is known throughout Maine — and beyond — for their tasty hot dogs which are grilled in peanut oil, giving them a unique flavor all of their own. Hot dogs are served on a soft bun with a variety of toppings. The “special” on the menu is a grilled hot dog topped with fried onions, mustard, and relish. Other selections include a chili dog, cheese dog, chili/cheese dog, bacon dog, bacon/cheese dog, bacon/chili/cheese dog, kraut dog, and Western dog. Their fries are also very popular. Those can be served plain, with chili, with cheese, or with chili and cheese. Desserts include freshly baked brownies and cookies.
Tourists and locals alike have enjoyed Wasses hot dogs for five decades. The current owner, Keith Wass, purchased the wagon in 1972 to earn summer income while in college. It didn’t take long for him to discover the hot dog business
Best Food Truck Midcoast Winner!
was his real life’s calling. He withdrew from college and launched wholeheartedly into the hot dog business, and eventually expanded to Belfast and Thomaston.
Last year, Reader’s Digest recognized Wasses as the best hot dog restaurant in Maine. Wasses is also a frequent Bangor Metro Best Restaurant winner for Best Food Truck.
Wass attributes his business success to making the right decisions, hiring the right employees, and of course having the right product. He said they use natural casing hot dogs and cook them in peanut oil, which he said is the best oil for cooking. Peanut oil is able to reach high temperatures without creating a burned taste. It’s also heart-healthy because it’s high in monounsaturated fat and contains the antioxidant vitamin E.
“We also cook our fries in peanut oil,” Wass said.
When asked by people why he doesn’t expand his product line, Wass said that he’s happy with his business as it currently stands. He said hot dogs are their staple product and he plans to leave it that way.
“People have been coming here for more than 50 years,” he said.
close calls MOST FAMILY FRIENDLY MIDCOAST
1ST: BELL THE CAT
2ND: DOCKSIDE FAMILY RESTAURANT
3RD: ROLLIE'S
close calls BEST OUTDOOR SEATING MIDCOAST
1ST: YOUNG'S LOBSTER POUND
2ND: TODDY POND FARM
3RD: DOCKSIDE FAMILY RESTAURANT
BEST COCKTAIL MIDCOAST
1ST: DELVINO'S
2ND: HEY SAILOR!
3RD: PRIMO
4TH: FOG BAR & CAFE
BEST PIZZA MIDCOAST
1ST: CAMDEN HOUSE OF PIZZA
2ND: ALEXIA'S PIZZA
2ND: AMERICAN FLATBREAD
4TH: LINCOLNVILLE GENERAL STORE
BY JOANNA O’LEARY
Areyour big dreams of culinary travel stymied by your schedule and small bank account? If going to your foreign foodie destination of choice this summer is not in the cards, two restaurants on the local dining landscape may be the next best thing — and no passport required.
Delicious, pun-tastic My Lo Mein, located in Milo, promises and delivers (literally) authentic Chinese food as well as American Chinese classics made to order with fresh ingredients.
Fried food aficionados will appreciate the voluminous crispy, crunchy Pupu Platter (egg rolls, beef teriyaki, chicken fingers, jumbo shrimp, boneless spare ribs), which is enough to share and the best way to sample the restaurant’s diverse appetizer options. For entrees, standards like General Tso’s chicken, chop suey, and chicken with cashew nuts are solid, but those with more adventures palates should sample the szechuan pork, chicken with garlic, and the signature shrimp lo mein. Feeling shellfish? Try the “Seafood Delight,” a light craveable combination of crustaceans including but not limited to shrimp, lobster, imitation crab, and scallops flanked by a medley of snow peas, mushrooms, and water chestnuts.
Dining in at My Lo Mein is a casual, welcoming experience thanks to their terrific servers, but pickup and delivery are also a snap via their efficient online ordering system.
THE INDIAN KITCHEN
Your gastronomic vicarious journey through Asia continues at The Indian Kitchen at Toots Deli in Dexter, where a literal mom-and-pop team are cooking up always hot (but not necessarily spicy) dishes from the subcontinent at extremely reasonable price points.
Start your takeout banquet with some samosas and an order of chaat (chutney, tamarind, tomatoes, and yogurt), an accompaniment whose symphony of textures and alternating bites of spicy and sweet perfectly complement the deep-fried vegetable dumplings. Although you can’t go wrong with (Westernized) staples like chicken tikka masala, challenge your palate by trying the paneer bhurji, a North Indian specialty featuring supple hunks of cottage cheese enveloped in cumin- and turmeric heavy cream sauce. Enviable vegetarian options such as the earthy, succulent chana masala (tender chickpeas bathing in a marinade redolent of green peppers and coriander) make observing Meatless Monday hardly a sacrifice, if not a no-brainer.
Finally, The Indian Kitchen asks that you call ahead to place your order and they will text you when it’s ready; note that wait times are almost always shorter than what you’re quoted.
AND THE WINNERS FOR NORTHERN MAINE ARE ...
BEST BAKERY
SADIE’S BAKERY
5 WATER ST, HOULTON
BEST BAR THE DOWNUNDER SPORTS PUB
282 NORTH ST, HOULTON DOWNUNDERSPORTSPUB.COM
BEST DATE NIGHT RESTAURANT
NORTHERN MAINE
BREWING COMPANY
22 MAIN ST, CARIBOU
BEST PLACE TO TAKE OUT-OF-TOWNERS
THE MAPLE PIG
710 MAIN ST, PRESQUE ISLE MAINEMAPLEPIG.COM
BEST BREAKFAST
SADIE’S BAKERY
5 WATER ST, HOULTON
BEST CRAFT BREWERY
NORTHERN MAINE BREWING COMPANY
22 MAIN ST, CARIBOU
BEST BURGER
THE MAPLE PIG
710 MAIN ST, PRESQUE ISLE MAINEMAPLEPIG.COM
BEST CHINESE FOOD
TANG'S CHINESE CUISINE
60 NORTH ST, HOULTON TANGSCHINESECUISINE.COM
BEST FOOD TRUCK
THE BUS
MOST FAMILY-FRIENDLY
THE MAPLE PIG
710 MAIN ST, PRESQUE ISLE MAINEMAPLEPIG.COM
BEST OVERALL EXPERIENCE
THE MAPLE PIG
710 MAIN ST, PRESQUE ISLE MAINEMAPLEPIG.COM
BEST PIZZA MARKET PIZZA
23 MARKET SQUARE, HOULTON EATMARKETPIZZA.COM
BEST SANDWICH
THE MAPLE PIG
710 MAIN ST, PRESQUE ISLE MAINEMAPLEPIG.COM
MONUMENT PARK, HOULTON
BEST ICE CREAM
HOULTON FARMS DAIRY LOCATIONS IN HOULTON, PRESQUE ISLE & CARIBOU HOULTONFARMSDAIRY.COM
BEST POUTINE THE BUS
MONUMENT PARK, HOULTON
NORTHERN MAINE
1ST: THE MAPLE PIG
2ND: SALTED BUTTER FARM
3RD: SADIE'S BAKERY
4TH: THE SANDWICH SHOP
MOST FAMILYFRIENDLY
NORTHERN MAINE
1ST: MAPLE PIG BAR & GRILL
2 ND : SALTED BUTTER FARM
3 RD : MARKET PIZZA
close calls
BEST DATE NIGHT
NORTHERN MAINE
1ST: NORTHERN MAINE BREWING CO.
2ND: THE VAULT
3RD: THE DOWNUNDER SPORTS PUB
Many months before an issue of Bangor Metro ever reaches readers, I ask my writers to pitch story ideas. I’m fortunate to have a large and well-rounded stable of Maine-based freelancers who are eager to offer a variety of ideas and jump on opportunities to write the amazing pieces you find in each issue. Typically, their ideas run a wide gamut. But for some reason, they were all unknowingly on the same page when it came to pitches for this foodie-themed issue: Barbecue. So much barbecue. Restaurants to feature. Maine-made sauces to taste test. Recipes to try at home.
I think the reason is two-fold. One, we are all more than ready for summer, and getting out the grill marks the official beginning of the season for many of us. And two, Maine is surprisingly stacked when it comes to delicious barbecue joints.
It all sounded so delicious that I said yes to all the barbecue story ideas — and we compiled this delicious smorgasbord to share with you. Texasstyle, Carolina, Kansas City, smoky, sweet — you name it, we’ve got it. We discovered there are so many barbecue restaurants in Maine that we couldn’t include them all, but we’ve rounded up a pretty solid selection. We encourage you to get out there and get messy trying as many as you can this summer — and we even included a few recipes and locally made sauces to help perfect your own pitmaster skills. Enjoy!
AMY ALLEN EDITOR & ART DIRECTOR
BY JEN LYNDS
Moments after pushing open the doors of
The Maple Pig Bar & Grill in Presque Isle, you step into a symphony of sizzling flavors and toe-tapping tunes. Laughter rises from the bar and mingles with the scent of smoky barbecue.
The lunch rush was over, but the rustic log cabinstyle eatery at 710 Main Street bustled on a brisk April afternoon. Isaac DeMerchant, the 24-year-old morning shift manager, sang in the kitchen while sautéing a pan of onions for the smokehouse turkey sandwich.
Shawn Gillen, the restaurant's co-owner, carried a platter of dirty glassware into the kitchen as a deft waitress spun a tray of nachos, chicken fingers, and drinks around him.
“I don’t always have to do this, but I don’t mind,” said Gillen, the retired Aroostook County sheriff. “Considering that on the first day, I was scared that no one would come, this is great.”
In May 2023, Gillen, grocery store owner Josh Tweedie, and pallet manufacturer Travis Kearney purchased the defunct Irish Setter bar.
“We could have stuck with the same decor as the Irish Setter,” he explained, “but we wanted a fresh start.”
The owners spent months renovating, introducing an azure-toned interior to the dining room that creates a tranquil, expansive ambiance. A U-shaped maple wood bar invites patrons to gather and converse. The eatery opened its doors in February.
“We make our dough and sauce, and pizzas go into our wood-fired brick oven,” Gillen explained. The 6,000-pound stove features a rotating cooking stone. Pizzas cook in three to five minutes.
The restaurant sources local maple syrup for various entrees, desserts, and drinks. Customers gravitated toward the brisket burger with homemade maple bourbon bacon jam, along with the pizzas.
According to Gillen, the restaurant’s success is contingent upon its ability to provide customers with a unique yet nostalgic experience. They experiment with the menu by adding features including steak tips and a smoked Cuban sandwich. They recently featured mussels on Friday and Saturday nights.
The restaurant’s head chef, Wyatt Harvey, is from Monticello. He graduated from the culinary program at Johnson and Wales University in Providence, Rhode Island.
“Occasionally, I cut him loose, and he comes up with amazing dishes,” said Gillen. “Recently, he made short ribs over polenta, which was amazing.”
Melissa Perez, a cook, was busy working the pizza, salad, and nacho station. She said that, depending on the toppings, it takes her about eight to 10 minutes to prepare pizzas.
“I think a customer favorite now is The Carnivore,” she said, describing a pizza with all of the restaurant’s smoked meats combined with the housemade sauce, a triblend of cheeses, then drizzled with hot honey. “When this station gets busy, it is like organized chaos. But working here is wonderful because we are a team.”
Lynn Russell, a Houlton resident who has eaten at the restaurant “at least 15 times since it opened,” said she loves the dining room’s “down-home feel.”
“Not only do you always see someone you know there,” she explained. “You are always surprised by something new on the bar or restaurant menu. It is like walking into your grandmother’s kitchen and seeing her cooking something new.”
Her friend Jess Smith, a Presque Isle resident, agreed.
“What I love is that it fits everyone,” she said. “You can go there after a basketball game with your children, or you can go there on a date. It doesn’t matter. You just fit right in, and the food is divine.”
With five wins in this year’s Bangor Metro magazine Best Restaurant Contest (see page 52), our readers agree that The Maple Pig Bar & Grill in Presque Isle is worth a visit.
BANGOR METRO
BEST RESTAURANT
2025 WINNER OF:
• BEST PLACE TO TAKE OUT-OF-TOWNERS
• BEST BURGER
• MOST FAMILYFRIENDLY
• BEST OVERALL EXPERIENCE
• BEST SANDWICH
BY EMILY BAER
Sure signs of a successful barbecue joint: you smell it before you see it, you relax as soon as you walk in, you’ve got your choice of ice cold beverages, and there’s a roll of paper towels or a big ol’ pile of napkins on each table. Maine might not be known as a BBQ destination, but perhaps it could be.
ASK ANYONE ABOUT BARBECUE in Bangor, and they’ll likely point you toward Moe’s. For over a decade, the quick, friendly, and efficient crew behind the counter have served thousands of ‘bama-styleloving customers and, in turn, built a legion of loyal followers.
For the uninitiated, Moe’s was originally founded in the 1980s by two college friends in Alabama who shared a love of “BBQ, blues, college football, and whiskey.” All these years later, the legacy of that love lives on in two locations in Maine (the other is in Scarborough) and dozens of others across the country.
While it is a chain, the feel in Bangor is decidedly home-grown. The restaurant is big enough to accommodate a sizable lunch crowd, but small enough to feel familiar. Take a seat at one of the high-tops in the front to watch the comings and goings — and covet passing trays full of all the things you didn’t order — or find family-friendly tables in the quieter area just beyond. There are tables outside as well, but a sunny seat on a busy road may dampen an otherwise delightful dining experience.
Moe’s serves all the classics — pulled pork, ribs, wings, smoked turkey and chicken, as well as fried catfish, “redneck nachos,” and MoeBoy shrimp sandwiches. With eight sides to choose from and an assortment of tasty desserts, this isn’t a place for the indecisive. But remember, it’s hard to make a bad decision when all the options are good.
SMOKEY’S BBQ SITS ON a busy stretch of Route 15 in Brewer but it’s hard to miss with a bold mural on one side of their building and red-and-black striping out front to match. The restaurant itself is tiny, but if you take a peek at the woodpile and smoker out back, you’ll know that whatever they lack in size, they more than make up for in flavor. Their motto of “we’ll smoke anything once” sums up the vibe of the whole establishment. Fun, slightly irreverent, and divey in the best way. But, they’re serious about Texas-style food, and with a handful of tables inside and a few more outside, it feels fun and relaxed even when it’s busy.
The menu is tight — eight sandwiches, three options for combo plates, meat by the pound, and an assortment of classic sides. Old Bay smoked corn, pineapple coleslaw, mac-n-cheese, and more. Throw in a daily special or two, and you have yourself some tough decisions to make. Cornbread is a must. The desserts are insane. And if you’re so inclined, a spicy Bloody Mary or margarita will round out your meal.
In the two years since they opened, Smokey’s has made more than its share of forever fans and for good reason. As co-owner Charles Kindya says, “Come hungry, leave full, and come back again and again.”
WITH LOFTED CEILINGS and large windows throughout, Ferris BBQ provides a bright, modern dining experience for foodies of all ages. Beyond being one of northern Maine’s only barbecue eateries, it stands out thanks to time-tested favorites like the slow-smoked brisket platter and unexpected delights like the BBQ chimichanga special or Crème Brûlée Whiskey Sour.
There’s a familiar feel to the place — it’s part of a long legacy of County hospitality — and the service is quick, friendly, and efficient. Maine-made and locally sourced products are prioritized throughout the menu, with standouts like the Maine Blueberry Lava Flow (featuring Maine potato vodka and berries) or the bacon wrapped scallops and lobster mac-n-cheese. Their busy kitchen thrives on creativity, so while the main menu is traditional, the specials are as fun and varied as they are unexpected. Honey sriracha salmon, penne alla vodka, Texas Twinkies, Thai Coconut Shrimp Soup, and coffeerubbed pork tenderloin to name a few.
Depending on the season, you’ll find live music, bourbon tastings, holiday-themed cocktails, and special events that support local community organizations. A Fierce Femme Fizz to raise funds to support Domestic Violence Awareness? Yes. A Caramel Apple Mule made with MSAD #1 Educational Farm Cider? Absolutely. Whether you’re enjoying a Black & Blue Burger on the porch or sharing the 99 Acres platter inside with your family, this is a place you won’t leave hungry and you’ll no doubt want to come back for more.
FIND MORE LOCAL PICKS ON PAGE 60!
BBQ ROUND-UP, CONTINUED FROM PAGE 59
SMOKE & STEEL IS MUCH MORE than a barbecue restaurant, and as soon as you walk in the door you’ll forget that you’re just down the road from the Bangor Mall. Nashville is more like it. With high ceilings and a big horseshoe bar in the center of the space, it feels more like an entertainment venue than a restaurant. And with good reason, since it’s also known for live music, including the ongoing Nashville Nights singing competition, not to mention axe throwing. If you’re looking for variety, this is the place to go. Their menu is huge, ranging from Nashville Fried Chicken and Music City Tacos to the Smoke & Steel Salad and St. Louis Style Ribs. In addition to traditional starters and sides, they lean into classic southern desserts like peach cobbler, fried dough, and Mississippi Mud Pie. The bar is just as stocked, with over a dozen local and national beers on tap, specialty cocktails, and upwards of 60 whiskeys to choose from. If you’re feeling daring, reserve a table and an axe-throwing lane. It’s totally safe but if you’re nervous about flying axes, Smoke & Steel also offers the only digital-projection axe targets in Maine. And, if you can’t make it in, the Smoke & Steel food truck is well worth the long lines that usually accompany it.
WE ASKED, YOU ANSWERED
“BELLY OF THE BEAST BBQ IN DOVER-FOXCROFT SURPRISED US WITH ITS ‘FALL OFF YOUR FORK AND MELT IN YOUR MOUTH’ BRISKET. IT’S DELICIOUS!”
— Breena B.
“SMOKEY’S BBQ!”
— Maggie S.
BY JOANNA O'LEARY
At the recently opened Belly of the Beast BBQ in Dover-Foxcroft, smoke gets in your eyes — in a good way. On any given day, pitmaster and owner Nathan Emerson has multiple smokers going outside to fulfill his restaurant’s mission: “To get you the absolute highest quality BBQ as quickly as possible!”
Given that the unofficial golden rule of barbecue is ‘low and slow,’ this statement is initially a bit jarring, but Emerson’s promise refers to his dedication to serving customers fresh, hot Central Texas-style fare in a timely fashion.
To do so, Emerson has dedicated years of his life to studying the minutiae of quality barbecue, the execution of which on a daily basis requires hours of fastidious preparation.
“I’m a huge barbecue nerd,” Emerson said. “My goal is to introduce people in the area to a barbecue style that doesn’t include everything being sauced but mainly uses smoke and salt and pepper to provide the flavor.”
Diners will tell you Emerson has achieved his goal. The menu rotates regularly, but on any given day patrons can choose between quarter, half, and full pound portions of juicy cuts including sliced brisket, boneless pork ribs, turkey, and pulled pork and chicken.
For an additional two bucks, any of the aforementioned can be made into a sandwich, however, we suggest you fulfill your RDCA (Recommended Daily Carbohydrate Allotment — it’s a technical term) by rounding out your plate with some of their unctuous coleslaw or honey cornbread. Pro tip: if a vegetarian happens to be in your party, they can easily make a meal of the aforementioned, especially when paired with the restaurant’s zesty ranch coleslaw and hearty Mexican corn salad. And, if there’s still room in your belly after all that beast, end the meal on a sweet note in the form of a carrot cake whoopie pie or cornbread cookie with honey buttercream.
But that’s just a taste of what Belly of the Beast has right now. Emerson has big plans for expanding his offerings — word on the street is that pork belly cinnamon rolls and a “build your own baked potato” may be coming soon.
Word to the wise: Belly of the Beast is officially open until 8 p.m., but they regularly sell out completely by late afternoon. Check the official Facebook page for updates or call ahead to prevent going home empty-handed.
“FERRIS BBQ IN PRESQUE ISLE!!!”
— Katie G.
“SMOKEY’S BBQ”
— Katie R.
“MAPLE PIG BAR & GRILL”
“SMOKEY’S BBQ!”
— Benjamin S.
“SHIREWOOD SMOKEHOUSE IN HOULTON”
— Jamie C.
“SMOKEY’S BBQ!! LOCAL SMOKE IS THE BEST!
— Hillside, Mars Hill, & Star City IGA
— Scotty R.
BY SARAH WALKER CARON
Ready to get your barbecue on at home?
Cooking meats low and slow gives them that familiar fall-apart tender quality that makes barbecue so good. These two recipes will help you try it for yourself.
Yields 8 servings
This sweet-smoky beef brisket cooks with a rich sauce slowly to fork tender. It’s great on sandwiches (add a little cheddar!), nachos, and wraps.
3 lb beef brisket
kosher salt
6 oz can tomato paste, plus 1 can (6 oz) water
1/4 cup molasses
2 tablespoon liquid smoke
1 tablespoon honey salt and pepper, to taste
Rinse and pat dry the brisket. Salt well all over with kosher salt. Place into the slow cooker.
In a medium bowl, whisk together the tomato paste, water, molasses, liquid smoke, honey, salt, and pepper. Pour over the brisket.
Set the slow cooker to high and cook for 4-5 hours until fall-apart tender. Or cook on low for 8-10 hours until fallapart tender.
Pull the brisket out and break apart with two forks into shreds. Return to the slow cooker and stir with the sauce.
Serve as sandwiches, over mashed potatoes, or on nachos. Store leftovers in the fridge for up to 5 days.
Yields 8-10 servings
Robust and rich, this pulled pork can be enjoyed in so many ways. But while the sauce is made with apple juice and honey, it’s not overtly sweet. This one is more savory. Try this pulled pork on sandwiches, over baked potatoes, on pizza, and more.
3-4 lb pork picnic roast or pork shoulder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup barbecue sauce
1/4 cup honey
1/4 cup apple juice
2 tablespoons soy sauce
1 tablespoon white miso
1/2 tsp ground ginger
1/2 tsp dried rosemary
1/2 tsp dried thyme
Rub the pork all over with salt and pepper and place into a slow cooker.
Meanwhile, combine all ingredients in a small saucepan. Bring to a boil, stirring constantly and cook for 2-3 minutes or until thickened.
Remove from heat and pour into the slow cooker.
Set the slow cooker to low and cook for 10 hours. The pork should be fall-apart tender when it’s done.
Break the pork apart with two forks into shreds, removing any bones. Stir together with the sauce.
Serve.
Leftovers can be stored in the fridge in an airtight container for up to five days.
BY EMILY BAER
Whether you’re just getting started or are a wellseasoned barbecue master, the fine folks at Emery’s Meats & Produce in Brewer can help you find exactly what you’re looking for. Experts in their trade, they give great advice on cooking and cuts, and the store is stocked with other items that will help make your meal shine: rubs, spices, rolls and breads, produce, ready-made soups and chili, and more.
Just down the street, Tiller & Rye offers a selection of Maine-made sauces and spices — staff can help point you in the right direction. Grocers throughout the area often stock a variety of Maine-made favorites such as...
• CAPTAIN MOWATT’S SHIPYARD BEER-B-QUE SAUCE/MARINADE
• ROSSAM’S ALL PURPOSE GRUNT RUB S
• BEAST FEAST MAINE’S MAPLE CHIPOTLE OR BLUEBERRY BBQ SAUCE
• MAINE MAN FLAVAHS’ WILD BLUEBERRY HABANERO HOT SAUCE
• AND MUCH MORE !
So many options and never enough time. Summer is short, make it delicious!
BY EMILY MORRISON
MY FAMILY THINKS I’ve lost my mind, and they might be right. One month ago, when my oldest daughter informed me she was moving home for the summer, I went a little nuts. She moves home every summer to live the free life and work a series of waitressing jobs, but this summer’s different.
She’s graduating from college and bringing her long-time love with her. They’re planning on living in my writing shack out back (which I have only used once).
To fuel this love fire, her boyfriend is a charming human who makes every day feel like an adventure (plus, he’s a gourmet chef), so we’re only too happy to have them. The problem: we’ve been using the shack as a storage facility (housing children’s books, old school projects, Barbie houses, baby clothing, winter gear, miscellaneous toys, antique family heirlooms, etc).
How could I rid myself of roughly four childhoods’ worth of stuff (mine and my three kids’) in one month? Plus, part of this stored hoard is everything my mother saved from elementary school right up through college.
Long story short, my husband took three trailer rides to his parents’ attic, and I took four truckloads to my parents’ recently dry basement. We finally saw the floor after three days of transporting everything I never thought I’d see again. And that was just the beginning of our housing woes.
Though the two-story shack has power and insulation, it has no plumbing. The floor’s finished downstairs, and the walls are painted, but the upstairs needs another round of mudding, painting, and flooring. We know some people (neighbors in construction, former students who plumb, and my father-in-law, a jack of all trades), but then we discovered the moisture problem.
Rotting wood, mold, and mildew have taken up residence on the first floor. I forgot to mention my daughter’s boyfriend is allergic to all of these things, plus dust and dog hair (two allergens my house has in abundance).
So, while my husband tries to fix the shack, I’ve been dusting and de-dog-hairing our home. I’ve cleaned out our 30-year-old
fridge, washed walls, sprayed ceilings, and mixed Comet with other multi-purpose sprays, much to my detriment. Most people who live in a home for 20 years probably sweep cobwebs before two decades go by.
They clean their windows twice a year and ensure that their bathrooms don’t have weird rust stains on their tubs or toilet bowls.
Like, normal people clean. But I’m not normal people.
I’ve never been a cleaner. I’m a tidier. I’m a picker-upper and a put-awayer. I’m a “do a load of dishes and laundry a day to keep the doctor away” sorta person. So, I’m not really interested in changing my living habits, buying a label maker, or alphabetizing my spices, but I am seriously considering two midlife epiphanies.
Neither I nor my kids need anything I’ve put into totes in the last two weeks. In all reality, they may look at their old projects, laugh at their tiny clothes or retainers, or whatnot, but they’re not going to pour through anything with breathless anticipation. My keepsakes: letters my grandmother wrote me while I was in college. Those are priceless. I’ve also got the blankets I used to sleep in when I spent the night at her house. They’re scratchy, but I’ll never toss them out.
And it’s the same for them. There may be one or two mementos from the 50 worth saving, but why in the name of all that’s holy would they want their senior bio reports or pre-school paintings?
When in doubt, throw it out. Donate it. Give it to Goodwill. Send it away. “Nothing gold can stay.”
Truth number two: it’s not really about the house. I’m not cleaning so they’ll live here forever. I’m cleaning for the same reason pregnant women nest.
Because we want our babies to feel cozy for a little while before they fly away, so maybe I’m not crazy — just nostalgic, a little tired, and definitely in need of a good housekeeper. And throw in a massage while you’re at it.
