Day Six - Thursday, September 29, 2011 - Eastport

This last day was relatively quiet – the banana bread at breakfast was especially good.   Our first activity was not until 11:15 am at Quoddy Bay Lobster in downtown Eastport leaving plenty of time for a stop at the Thrift Store to see if we missed anything.

On to Quoddy Bay Lobster where Sara (one of the owners) provided a really good explanation of the lobster business --- Sara showed us large lobsters, small lobsters, hard shell lobsters, soft shell lobsters --- and told us all that goes into getting the lobster from the trap to the table.

 

We ordered lunch--- I had the best lobster roll – big chunks of meat with a claw on top – it was so delicious because it was fresh and on a grilled roll.   

In the afternoon we visited Carol at Shore Road Farm --- Carol explained the challenges of her new venture of growing organic wheat.   Carol also runs “Scythe Supply”  – a business she started with a partner a few years ago.  Scythe Supply provides custom-made scythes to customers worldwide.

Before going to Audrey’s for our special last cooking lesson/dinner – we had time for a stop at the “Red Sleigh” – a lovely shop with a variety of items from hand-knitted caps and scarves to food items to mats made from rope used on fishing boats.   We swarmed into the place and several of the mats were purchased for those with available space in their cars  ---- some of us opted to buy the huge homemade cookies.

At 5:30 pm we arrived at Audrey’s – we had been told this would be a special evening and it was.   As Audrey announced the teams – we noticed there were no recipes – that was the surprise.  Each station was stocked with a variety of ingredients  -- the team’s task was to make something out of the ingredients and name the recipe.  It was a challenge but lots of fun – every dish came out great.

Phil and I were paired together – Our ingredients consisted of a large eggplant, a bag of small multi-colored peppers, an onion, two small zucchini, a box of mushrooms, seasoning and olive oil.   We developed “Eastport Eggplant” --- sliced eggplant sautéed then placed in a baking dish with a pepper ring on top of each slice surrounded by mushrooms and finished with a sauce of olive oil, chopped onion and pepper.  

Another surprise for the evening was the entertainment – Penney and Kara played guitar and accordion – it was perfect background music as we went through our paces. 

Our menu this evening consisted of:  Appetizers:  Endive Salad, Guacamole Dip with Tortilla Chips, Pureed Vegetable Soup – and the Main Course:  Lobsters, Pork,  Eastport Eggplant,  Mississippi Mud Cake and Apple Crisp – if I missed anything I hope someone will let me know.  

 

Our diplomas showed successful completion of:   “Culinary Escape on Passamaquoddy Bay”  September 29, 2011.

We could not have had a better week – the accommodations, the schedule – the people  - the weather – and of course the food – everything added up to equal a wonderful week in Eastport, Maine.

Day Five - Wednesday, September 28, 2011 - Eastport

We slept in this morning getting up around 7:00 am.  We were off to Campobello Island to see FDR’s Summer Home.  We needed passports to cross the border into Canada.  

Phil offered to drive our car with Beth and Jack for this hour long drive – freeing up room in the van which is tight for twelve people on a long ride.

Mary made us a wonderful breakfast of French toast – and fruit and coffee before we headed off to Canada at 9:00 am.

We zipped through Canadian Customs without even showing our passports – Campobello is just on the other side of the border.    The house is spectacular and very well maintained – the gardens are gorgeous.   The view is amazing and almost all the furnishings are from the Roosevelt Family.   Interestingly enough electricity was not put into this house until 1952.   So the entire time FDR and his family  were in residence during the summers lighting was by  kerosene lamps.  They did have plumbing and there were several bathrooms.  

We toured the entire house, the Hubbard House next door and all the grounds – then back to the U.S. for lunch in Lubec at Cohill’s Inn.   Our border crossing into the U.S. took a little longer and we did have to show our passports – it appeared that the border patrol person was checking them.   Cohill’s -- in the middle of town with an ocean view --- was very much like an Irish pub.  Lunch was delicious – several of us got the walnut, cranberry salad – since we know we’re going to Audrey’s –

After lunch we stopped at Monica’s Chocolate Shop for a tour and samples – everything is done by hand.   Of course Phil had to purchase chocolates to take home – if they make it that far.

Next stop was West Quoddy Lighthouse --- the eastern most point in the United States with a plaque to prove it.  The views from the cliff and the trails through the parkland/woods were spectacular --- a great place to have picnic.

 

We arrived at Audrey’s about 5:00 pm  -- a little later than usual but she was ready for us with recipes and team assignments.  Tonight my team includes Jack and Bryant --- our task is to prepare Carrot Fettucini and Curried Cauliflower with Yogurt and Mint Sauce.  Getting the carrots to look like fettucini was not easy but it was well worth it – this is a great dish.   We all “helped” make the lobster bisque and the scallops.  Our menu was:   Appetizers in the living room with wine:  Broiled Finnan Haddie, Crescent Pastries with Sherried Crab, Lobster/Shrimp Bisque.  The Main Meal in the Dining Room:  French Onion Soup Gratinee, Scallops Duglere, Carrot Fettucini, Curried Cauliflower and for Dessert:  Lemon Yogurt Cake and poached pears in red wine.

The meal was most satisfying and a happy and content group went back to Eastport.