Newsletter

The Perfect Maine Newsletter #18

Winter has returned before we even had a chance to miss her! Be safe out there and don’t forget to check on your neighbors!!

St Patrick’s Day Specials

 Traditional Corned Beef & Cabbage $14

Corned Beef, Cabbage, Carrots and Turnip Boiled to Perfection in Seasoned Broth. Served with Irish Soda Bread.

Corned Beef Reuben $11

Corned Beef and Sauerkraut Piled on Butter Toasted Rye Bread. Served with Russian Dressing and Chips

Dublin Lobster Pie $25

Fresh Maine Lobster Sautéed with mushrooms, carrots and potato in creamy Jameson Whiskey Sauce. Finished with Crispy Puff Pastry.

Linda Bean’s Maine Kitchen & Topside Tavern
88 Main St. Freeport, ME
No reservation necessary

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The Perfect Maine Newsletter #17

We may have jumped the gun with that spring weather comment…..welcome to Maine! Don’t forget to set your clocks ahead this Sunday ata.m. for daylight savings time!

Life cycle of the Maine Lobster!

The Female lobster: mates primarily when she is in the soft-shell state, right after she has shed her shell (molted).  

Eggs: A freshly laid lobster egg is the size of the head of a pin (1/16″). A 1-pound female lobster usually carries approximately 8,000 eggs. A 9-pound female may carry more than 100,000 eggs. The female lobster carries the eggs inside for 9 to 12 months and then for another 9 to 12 months externally attached to the swimmerets under her tail by a glue-like substance.  When the eggs hatch the mother releases them by fanning her swimmerets.  

Larval Stage: Now in the first larval state, the newborn lobsters will float near the surface for 4 to 6 weeks. They are very susceptible to prey during this stage and will go through three molts or stages.

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The Perfect Maine Newsletter #16

Happy Wednesday! Spring is in the air! Can you feel it yet?

Linda Bean’s Maine Wyeth Gallery staff is looking forward to its 3rd season!  Located above the Port Clyde General Store, the gallery features original works by Wyeth family members, signed prints, and Wyeth related books and gifts.   Custom framing for your purchase is available through the gallery as well.  The Gallery and Wyeths by Water tours open for the season on Memorial Day and run through Columbus day.  Gallery hours are 10-6 daily and the tours leave the dock at 2pm Monday through Friday. 

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The Perfect Maine Newsletter #15

Happy Wednesday! What are you doing to make the most of the last leg of winter?


Another special creation from Chef Hutchs’ recipe book! This is a special he runs both in winter and summer due to it’s popularity! Feeling creative? We’d love to see how yours comes out, share on our Facebook!

Seared Scallops with Avocado Relish

1 lb 10/20 size scallops (10/20 per lb)

2 hass avocados

1 medium red onion

juice of 1 lime

2 fresh tomatoes

1 clove fresh garlic

2 Tablespoons olive oil

Salt and Pepper

1 bunch of fresh cilantro

Method:

Peel and remove pit from avocado. Fine dice and add to bowl. Dice red onion, garlic and tomato and add to bowl. Chop cilantro and add to mixture. Squeeze lime over mixture. Salt and pepper to taste. Stir until blended. Set aside.

Heat a large saute pan with oil over medium heat. Lightly salt and pepper scallops. Sear on both sides until lightly carmelized. 2 to 3 minutes on each side.

Plate with avocado relish. Could be served over rice, risotto or mashed potato. 

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The Perfect Maine Newsletter #14

Happy Wednesday! We want to take a moment to just thank each of you for your feedback and sharing of our newsletter! It truly means so much!

Straight from Chef Hutch, this classic dish with a Maine twist make us want to come up with reasons to visit Linda Bean’s Maine Kitchen & Topside Tavern more often than we already do!  If you try it out, we’d love to see your pictures! 

Maine Seafood Scampi

1/2 pound 10/20 scallops

6 oz picked Maine Lobster Meat

6 oz Picked Jonah Crab Meat

1 red bell pepper

1 vine ripe tomato

1 clove fresh garlic minced

1 lb fresh pasta

1/4 cup white wine

1/2 stick butter

2 lemon wedges

2 tablespoons olive oil

salt and pepper

Method:

Boil pasta to directions on package, set aside. Heat a large saute pan with oil over medium high heat. Place scallops in and sear on both sides until lightly caramelized (2-3 minutes on each side.) Add minced garlic and red peppers. Stir for 15 seconds then add white wine. Squeeze lemon wedges into pan. Reduce wine for about 1-2 minutes. Add lobster meat and crab meat. Add in 1/2 stick of butter. Stir until sauce thickens. Add cooked pasta to pan and stir. Serve with fresh shaved or grated parmesan cheese.

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The Perfect Maine Newsletter #13

Happy Wednesday! Valentines Day is right around the corner which means spring is right behind her! We are excited to celebrate the season of love by promoting that which we love the most…our great state of Maine! We hope you spend the week surrounded by everyone you love!

Linda Bean’s Maine Kitchen & Topside Tavern is pleased to offer a select Valentine’s Menu that will be available February 11th through February 14th! No reservations needed! Join us at 88 Main Street, Freeport, ME.

Lobster, Crabmeat and Sundried Tomato Pasta

Maine Lobster and Crabmeat tossed in a Light Creamy Sundried Tomato Pesto Sauce. $27

Bacon Wrapped Beef Tenderloin

Fresh Cut Beef Tenderloin wrapped In Applewood Smoked Bacon Seared to your liking. Finished with a wild mushroom and veal stock sauce. $27

Baked Stuffed Haddock

Fresh Haddock Fillet a top a Flavorful, Fresh Herb and Crabmeat Stuffing. Finished with a Slightly Sweet Sherry Wine Cream Sauce. $22

Maine Maple Custard (creme brulee) 

Maine Maple Infused 

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The Perfect Maine Newsletter #12

Happy Wednesday! I don’t know about you but it seems like winter is just flying by! I am loving these longer days, as well as the uncommonly favorable spring-like days! 

Who wants to win breakfast for two at the Port Kitchen, just for guessing what the final score of this Sunday’s Super Bowl game is? Go to our Facebook page and find the post with this picture on it and submit your guesses!! We will take the closest guess (we will screenshot final guesses Friday, only 1 guess per person)!! And while you’re planning for your pregame food call the Tenants Harbor General Store (207-372-6311) and get our Super Bowl Special! 1 large, 1 topping pizza, 1 small, 1 topping pizza and a 2 liter of soda all for only $14.99!! This is valid Sunday only and we will get slammed so order as far in advance as you want! Oh and because we just want to be sure our Pats fans are completely ready, if you don’t already have your patriots t-shirt or hat, we have a great selection at the Port Clyde General Store! We are full service all around! GO PATRIOTS!!!! #DOYOURJOB

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The Perfect Maine Newsletter #11

Happy Wednesday! It’s back to that wintery chill, but nothing we can’t handle! We hope that winter is flying by for you and you are finding time to plan for the summer!

Flavors of Freeport is the weekend of Feb. 17-19, 2017. If you haven’t experienced this culinary treat before, don’t miss it this year! This is Freeport USA’s signature event showcasing chefs and food producers in the greater Freeport area. Enjoy delicious samples from some of Maine’s best chefs, sample local brews and beverages, and learn about what’s new in Freeport’s culinary world. Best of all, the great variety will leave you delighted and coming back to Freeport for more! The Flavors Ice Bar features frosty beverages, beautiful ice sculptures, fun photo opps, snow machines, roaring fires and a DJ to get you moving!

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The Perfect Maine Newsletter #10

Happy Wednesday! We saw daylight after 5pm these last few nights, and now that most of the snow has gone it almost feels like spring has sprung! We won’t hold our breath though, mother nature has a way of always getting the last chuckle in Maine!

After the New England Patriots big win the other night these ‘Patriot Moose’ caps and t-shirts have been selling like crazy! Lucky for you we have faith in the Pats so we ordered a lot! Stop in the Port Clyde General Store and support your state and your favorite team!

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The Perfect Maine Newsletter #9

Happy Wednesday! The days are getting longer and so far mother nature has been kind! We hope your week has been amazing!

As many of you know our friend Gus has suffered a stroke. Currently he is in EMMC in Bangor receiving treatments. It is estimated that he will be in Bangor for at least a month. He will require intense in home physical therapy when he is able to come home. While the family does have insurance to cover partial medical expenses there is also loss of wages, travel and the unforeseen expenses that accompany such extreme circumstances. Any amount would be greatly appreciated.

A huge thanks go out to LifeFlight of Maine for their speedy response!!

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