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[Freedom, ME] The Lost Kitchen


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#1 Rail Paul

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Posted 19 August 2017 - 03:57 PM

CBS had a segment about the Lost Kitchen, a restaurant in Freedom ME.  This appears to be the real deal that the guy in the Catskills was masquerading. 40 seats, no website, menu is created daily, labor of love for the seasonal guests. Seats sell out within minutes of the phones opening. For the year.

 

Chef Erin French runs an eclectic restaurant. Invited to cook at the James Beard house, crashed her life, rehab, second chance. Disciplined restaurant, one seating, you eat what you're served.

 

 

” Dinner is about $100 per person, plus tax and tip, and might include four courses. But French throws extra surprises into every meal: light, crisp crab fritters; a palate cleanser of rhubarb and sweet tea sorbet in tiny Jadeite dishes shaped like hens; oysters. “There are always oysters,” she says....

 

But first, there is dinner to serve: green-garlic and Swiss chard soup with mushrooms and pea tendrils; lovingly fluffed salads, embedded with blossoms; seared Maine bluefin tuna with polenta, tiny turnips, and greens; homey lemon-buttermilk cake.

 

As the reputation grows, the happy space, no shouting, no tension, is also under stress. They wonder about bad TripAdvisor reviews, and wonder about a more democratic way to apportion reservations.

 

Freedom is west of Belfast ME (once the home of credit card issuer MBNA), and northeast of Albion ME (home of Johnny's Selected Seeds).

 

Boston Globe: https://www.bostongl...inYK/story.html

 

CBS: https://www.cbsnews....s-lost-kitchen/


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#2 Sneakeater

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Posted 20 August 2017 - 02:51 AM

NYT:  https://www.nytimes....ml?mcubz=3&_r=0


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#3 Rail Paul

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Posted 20 August 2017 - 12:56 PM

NYT:  https://www.nytimes....ml?mcubz=3&_r=0


Good press support for the new cook book, which released in May. That can be a benefit when one company has interests in the book publishing and newspaper etc areas.

Much of CBS, CNBC, etc is taken up with acknowledgements of co-ownership.
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#4 Rail Paul

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Posted 20 October 2017 - 04:43 PM

Chef Erin French has been contributing the Fast Food section of the Wall Street Journal. Her current offering is ribeye steak.

 

Cast iron skillet on the hottest fire you can find. Add oil to the pan and wait for it to smoke. Three minutes, flip to other side. Add plain butter to steak.  Remove steak at 135 degrees / 7-8 minutes total time, apply a lemon zest whipped butter.  Let rest.

 

Sounds good

 

The lemon butter: Zest a lemon. Whip softened butter, add the zest, thyme, marjoram, shape the butter, and put in fridge. Would seem to be a great way to use cookie molds to create interesting shapes


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#5 voyager

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Posted 20 October 2017 - 05:00 PM

Her previous recipe, butter roasted cod with fennel salad looked good also.    Essentially grilled cod with brown butter/capers.   Arugula/fennel/grilled bread salad accompaniment.   Works.


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