On 7/17/2013 8:05 PM, Pete C. wrote:
>
> 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.
>
That sounds about right. Fish for sure. I wish him success, even
though I'll never get to Maine to find out if it works. I don't know
why spices should be a problem. Whatever can be grown there can be
dried. There must be ways to store whole spices and seeds for the off
months. Grind if/as needed.

Jill