Page 7

L O C A L

B U S I N E S S

A taste of the finest seafood Kevin Smith is a native of Swan’s Island, Maine, and a third-generation fisherman who knows the best, freshest seafood when he sees it. Fortunately for those of us in Cincinnati, Kevin opened Lobsta Bakes of Maine in March 2009, in one of Newtown’s quaint, turn-of-the-previous-century homes, and made it his goal to bring the landlocked region top quality fresh fish, shellfish, and handcrafted, gourmet takeaway foods served up by friendly, helpful employees. Kevin and his crew Live lobsters at the “lobsta house” are just waiting to grace enthusiasts’ plates. believe in small, independent businesses and All Lobsta Bakes employees are envistrive to make customers’ shopping ronmentally conscious and they recycle experiences fun and rewarding. as much as possible while always lookSince fresh seafood is so perishable, ing for ways to increase recycled volKevin tries to order only as much as the ume. Compostable food containers go shop can sell in a day, and on occasion home with everyone who buys prepared runs out of something. food. He encourages customers to call During warmer months, a small, ahead and request something be put organic kitchen garden provides fresh aside for their dining plans. greens and tomatoes used in Lobsta Of interest to foodies, the same great Bakes’ handcrafted foods. seafood in the displays is also used in The cooking staff has impressive homemade soups and house-smoked cooking credentials. fish, spreads, and artisanal smoked According to Ben Sargent, Brooklyn seafood sausages and smoked salmon Chowder Surfer and host of the Cooking brats. A creative and delicious change of Channel’s Hook, Line, and Dinner: pace from the norm in these parts. “Make friends with the fishermen.” Rest Kevin has lifelong relationships with assured, Kevin is friends with the fisheractive fishermen and calls upon them men as one of their own. for their best catches. Lobsta Bakes has been awarded the The fish arrive daily from the coast Best of the City award. after Kevin painstakingly sources what Surprisingly enough, Lobsta Bakes is is in-season during and after shop also a great blueberry pie maker – they hours. are so popular among customers and At a time of year when people are have been called, “absolutely outstandtempted to overeat hearty, high-calorie ing.” comfort foods, seafood is a smart choice Lobsta Bakes of Maine hours: for those who don’t want to rack up Tuesday through Friday: 10 a.m. to 6:30 winter pounds, yet crave tasty, nutrient- p.m.; Saturday: 10 a.m. to 5 p.m. Call dense dining. 561-0444 or visit www.lobstabakes.com. There are even live lobsters at the Lobsta Bakes is located at 3533 “lobsta house” just waiting to grace Church Street, Newtown, and Twitter enthusiasts’ plates. You can request to and Facebook pages are in the works. have the lobsters steamed for no extra charge as an added bonus to a scrumptious meal.

East | Northeast

Dec. 8-9, 2010

Communitypress.com

Call 687-4614 to advertise in

CreativeLiving

C R E A T I V E

L I V I N G

7

East/Northeast Creative Living - December  

East/Northeast Creative Living - December

East/Northeast Creative Living - December  

East/Northeast Creative Living - December

Advertisement