Mountain Flavors II
November 15 - 5PM EST
Watch the livestream on this page or on Facebook Live!
Kerry Altiero of Café Miranda
“Food for me is about the people. You, our customers, family meals, a special time with a loved one… This is what we miss. We will share some food, memories and a few laughs during this show. Tune in!”
The Main Dish & Appetizer
APPETIZER
Oven Roasted Caponata
THE MAIN DISH
Roasted Rack of Lamb with a Red Wine and Shallot Pan Sauce & Garlic Soubise
From Kerry Altiero of Café Miranda in Rockland & Ciana Godin of Alice & Lulu’s Mountainside Restaurant in the Carrabassett Valley
Join Chefs Kerry and Ciana as they prepare an appetizer that is Café Miranda’s Italian version of Ratatouille, “sort of…” along side a delicious rack of lamb featuring a simple garlic soubise.
Ciana Godin of Alice & Lulu’s Mountainside Restaurant
“Freshness and the care with which food is grown or raised is everything. The better the product is, the easier it is to let it shine. Buy local, do very little, and enjoy food that tastes like it should. It can be as simple as salt and pepper and still be absolutely beautiful.”
“My family sat down to a meal every single night together. It was our great equalizer as a unit. We would debate, share stories, laugh, cry, break bread. I want to bring our community together like that; equalize everyone at the table, laugh, eat and bring merriment in a way that might not be achieved in other environments. Those moments in which we are all just ...human... are so special, I hope to bring them to as many people as possible.”
The Side Dish & Cocktail
Laura Reynolds of the Portage Tap House
Roasted Brussel Sprouts &
The “H” Cocktail
From Co-owner Laura Reynolds & Chef Taylor Tinker of the Portage Tap House in Oquossoc
For this week’s side dish and cocktail, we travel to Oquossoc for a one of the most delicious roasted vegetables of autumn - brussel sprouts paired with the perfect whiskey cocktail!
Taylor Tinker of the Portage Tap House
“Never be afraid to fail, it only makes your cooking better. ”
“It goes far beyond just juice in a pretty glass; it’s about the craftsmanship of winemakers & the artistry of the grape growers, about the hum of laughter and clink of glasses shared in a familiar and comfortable space. It’s about the smell and sumptuous flavors of a particular vintage speaking as clearly as a treasured memory you’d love to repeat. Wine is love, history and tradition, all in one bottle.”
Wine Selections
Wine Pairings from Alice and Lulu’s
From Laura Godin of Alice & Lulu’s Mountainside Restaurant in Carrabassett Valley .
Appetizer Course, the Caponata:
2018 Terre Stregate Svelato Falanghina, Campania, IT (organic selection)
Main Course, the Lamb Chops:
2016 Domaine Rière Cadène via Augusta, Côtes du Roussillon, FR (organic farming)
Dessert Course, the Bialys: Wine Pairing 3
Late Harvest Frontenac Gris by Cellar Door Winery, Lincolnville, ME
For that special occasion: Special A&L Réserve
Vignobles Mayard Châteauneuf-du-Pape, Domaine du Père Pape, CDR Rouge, FR
And, from your local Hannaford:
• LA VIEILLE FERME CÔTE DU RHÔNE ROUGE - a similar grape varietal composition as ours, from the same Region of France, and a good entry level price point for a retail bottle.
THE DESSERT
Sweet Lemon-Poppy Seed Bialys with Crooked Face Creamery Ricotta
From Amber Lambke of the Miller’s Table Cafe at Maine Grains & Chef Dorene Mills of Hannaford Supermarkets .
“Here at The Miller’s Table, we love to play with dough made with Maine Grains freshly milled flour and baked in our wood-fired oven. These playful Lemon Ricotta Bialys with poppy seeds are a spin on a savory Jewish favorite and easy to try at home with your favorite pizza dough and Maine’s own Crooked Face Creamery ricotta cheese!”
