Tara wrote:
>
> From:
> http://www.npr.org/blogs/thesalt/201...Few-Cooks-For-
> New-York-Citys-Elite-Kitchens
>
> "David Levi is a native New Yorker who cooked most recently at a
> restaurant called in Manhattan's West Village. He has now moved to
> Portland, Maine, where later this year, he plans to open his own
> restaurant. His new eatery will forgo kitchen staples such as lemon and
> even sugar, offering exclusively local foods. To build it will cost him,
> he says, just one-tenth of what it would in Manhattan."
>
> What is available year-round in Maine that a restaurant could serve at a
> profit? It seems like produce would get skimpy. What about spices? I
> wonder if he can offer coffee or wine. Not knocking it, I'm just
> curious. I'd love to see a menu.
>
> Tara

Fish, lots of fish. Presumably chicken and other locally raised meats,
eggs and dairy. Locally grown vegetables in the summer months and
traditional put away for winter stuff like butternut and acorn squash.
Spices would be an issue, but garlic, peppers and herbs would be no
problem. Certainly venison and turkey would be easy winter fare.