trip into the past is the sign for "The Edge". It's sign in many ways reminiscent of The Aladdin Hotel in Miami Beach where my parents spent their honeymoon in 1959.That of course is where the similarity ends...
Located at the Inn at the Ocean's Edge in Lincolnville, Maine, The Edge Restaurant is one of the great treasures of the Mid-coast and indeed all of Maine. Nestled quite literally at the water's edge it enjoys incredible views of the Penobscot Bay and the surrounding islands.
Another great thing about The Edge is chef Bryan Dame.
We sat down with Bryan for a question and answer session about the benefits of using local ingredients and even got him to give us a recipe for one of his dishes.
ETF: Why do you use local farmers and Farmers' Markets for so much of your food at the Inn?
BD: Flavor, Flavor, Flavor...These folks make a living doing this & they're striving to do better all the time. I take comfort in knowing where my food comes from and we take have a responsibility to help keep our dollars (food and otherwise) in the state.
ETF: How often do you shop at Farmers' Markets in a week?
BD: Twice. Belfast and Lincolnville, but I'm lucky to have lots of people come to us.
ETF: Do you produce any of your own produce /meat / fish for the restaurant?
BD: Yes, Lettuce, Herbs, Beans, Tomatoes, Peas & a few new experiments each year.
ETF: What is/ are the issues facing you in regard to farmers' markets?
BD: The greatest issue for me is time. I've got just so little of it. I wish I could make the time to go to all the markets in the area, but I just can't. I'm lucky to have a lot of farmers willing to deliver to the restaurant and also, Natasha gets to markets in my place when I just can't find the time. I try my best because our farmers deserve our support... They've got just as tight a schedule and work a whole lot harder than I do. I'm just a cook. Farmers provide the basics and foundation for what I do.
ETF: In a perfect world, what would you ideally be able to find at a Farmers' Market
BD: Soup to Nuts... But not having that really helps you focus on seasonal or local. It would be great to have all our restaurant staples come only from the Farmers' Market, but that's not always possible. Take what you can get, make the most of it and realize that you're lucky to have it.
To Contact the Edge for Reservations Please call:
(207) 236-4430 or via email: theedge@innatoceansedge.com
Wine Weekend...
There is a great way to enjoy all the best of what the Edge and Bryan Dame have to offer. They are having a Wine tasting weekend at the Inn. Friday, October 31st and Saturday November 1st. Enjoy the weekend tasting fine Italian wines paired with Bryan Dame's tasty offerings.
Click here for details. Buon Appetito!
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Recipe for Surf and Turf (Pork & Halibut) with Tomato water Risotto
Tomato Water: 6-8 lbs crushed Tomatoes. Strain thru napkin or cheese cloth into a bowl for the water (Best to let this sit in the fridge overnight)...You'll need about 7 cups as a yield.
Basil Seeds: In a small bowl of Tomato water, add Basil seeds. In about an hour they will develop a membrane around them filled with water, resembling caviar.
Risotto: 2 Tablespoons butter + 1/2 of an onion minced. Sweat the onion for a bit then add 2
cups of Carolina Rice stir for about a minute. Add 1/3 cup white wine. Add Tomato water in 1 cup increments. After all the water is added stir. Cook over low heat until all the water is absorbed. Season with salt, pepper, 1/3 cup of grated parmigiano cheese and 2 tablespoons of butter.
Stir. Top with water infused basil seeds and serve.
Halibut: Cut into squares roughly 3" sq. Thyme, salt and pepper. Sprinkle with Wondra Flour. Sear over medium heat and transfer to oven at 250º for about 8-10 min.
(Click the images to see larger)
Pork: Spare Ribs, cut, salt and pepper. Sear pork in Olive oil in a saute pan. Deglaze pan with onion and Garlic. Add Thyme, Rosemary and Sage. Add milk and simmer. Transfer to oven at 325º for about 2 hours.
Tomato Water: 6-8 lbs crushed Tomatoes. Strain thru napkin or cheese cloth into a bowl for the water (Best to let this sit in the fridge overnight)...You'll need about 7 cups as a yield.
Basil Seeds: In a small bowl of Tomato water, add Basil seeds. In about an hour they will develop a membrane around them filled with water, resembling caviar.
Risotto: 2 Tablespoons butter + 1/2 of an onion minced. Sweat the onion for a bit then add 2
cups of Carolina Rice stir for about a minute. Add 1/3 cup white wine. Add Tomato water in 1 cup increments. After all the water is added stir. Cook over low heat until all the water is absorbed. Season with salt, pepper, 1/3 cup of grated parmigiano cheese and 2 tablespoons of butter.Stir. Top with water infused basil seeds and serve.
Halibut: Cut into squares roughly 3" sq. Thyme, salt and pepper. Sprinkle with Wondra Flour. Sear over medium heat and transfer to oven at 250º for about 8-10 min.
