jmcquown wrote:
>
> 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.

Not many spices grow in the US, only a few really, most are from India
and the surrounding region. Herbs can easily be fresh year round with a
little greenhouse and of course they can also be dried or frozen for the
off season.