Can Maine Feed Itself

What will happen to us when our access to grocers and foods of the world goes away? The question of the day is, Can Maine feed itself? Craig Lapine, president of MOFGA (Maine Organic Farmers and Gardeners Association) and Executive Director of Cultivating Community - AND an activist committed to growing sustainable communities -- will be leading a discussion on this very topic, Friday, September 11, 2009, at 2PM, on the gorgeous organic farm at Brewster Point in Rockport.

Craig will be leading a panel discussion. Panel members will include some heavy hitters: Eliot Coleman, renowned author and co-owner of Four Season Farm; Russell Libby, executive director of MOFGA; fisherman Glen Libby, chairman of the Midcoast Fishermen's Association and a member of the New England Fishery Management Council; and Seth Bradstreet, commissioner, Maine Department of Agriculture.

This event is free and open to the public. Come and add your voice to the conversation. "Can Maine Feed Itelf" is part of Maine Fare. In fact, it's the event's Keynote Panel Discussion. The entire lineup of Maine Fare activities is available online at www.mainefare.com. I encourage you to check it out and come to Camden and Rockport, the weekend of Sept 11-13, for some delicious and very meaningful entertainment.

Guest Experiences

When we speak of remarkable guest experiences, we typically think of something "bigger, faster, better". Not so at Cellardoor Winery. Their guest experiences are slower, more thoughtful and gracious. Today while sipping Cellardoor's newly released Vino DiVine (Vidal Blanc), I listened in as Bettina Doulton, winery owner, greeted a large group of guests and invited them to relax and enjoy their time at Cellardoor.

Bettina entertained the guests with a great story, not a sales pitch. She spoke of the restoration of Cellardoor's 200 year old barn, specifically the friends she's made during the process. She mentioned neighbors who remember the barn when it was a working farm, as long ago as the 1920's. In the midst of the greeting she called over to a group of guests entering the barn who were back for an annual visit. These folks, like many others, had returned for respite on the deck overlooking the vineyard.

From the Tasting Room the group moved downstairs to the cellar, to meet the winemakers and learn about the wines. In the cellar guests discover facts about grapes being used at Cellardoor and the wine making process. They heard of changes during the past year and a half and big changes coming in the years ahead. The cellar is filled with barrels, tanks and all sorts of equipment and gadgets. Like the Tasting Room above, the cellar is alive with a very welcoming energy.

Back upstairs the group was handed off to CC and treated to complimentary tastes. CC is one of the many talented team members at Cellardoor. Her passion and excitement is palpable. She has a magnetic quality. I should mention that she's married to Cellardoor winemaker, Aaron Peet. They are a dynamic duo, for sure.

Believe me when I say wonderful things are happening at Cellardoor Winery. Don't take my word for it, go to Cellardoor and see for yourself. The level of care of thoughtfulness displayed there all day every day is inspiring. Bravo Cellardoor.

Restaurant Soul

It's hard to be a bad restaurant. Especially here in Maine, where you can toss a stone from one wonderful eatery to the next. You don't last long if you're bad.

If being bad is an operational situation, there are places to turn, like SYSCO food service. SYSCO will do everything from planning, designing and printing a menu, to staff training and inventory management. They'll even help get a restaurant online. If it's a quality issue, there are many chefs, restaurateurs and other industry leaders (and rising stars) ready to help. Truth is, no one wants to see someone fail.

On the other hand, if bad happens because a restaurant lacks soul, then it's doomed. Being soulless means no passion, style, or personality. You don't make these things up as you go along. They're either part of a restaurant's concept, or not. So lacking soul, I think, is the root cause of being bad.

Thankfully, in Maine, bad restaurants are few and far between. I believe, and I hope you agree with me when I say this, that there's more restaurant soul in Maine than almost anyplace else in the US.