We visited One Dock Prime on the latter kind of June evening, when the chilly drizzle served as a reminder that summer wasn’t yet official. Thrilled to be seated next to the gas fireplace, I looked out to the deck, with its classic white wooden furniture, and bright red geraniums in blue and white pots. Soon enough, it would be the preferred place to dine, but for now I was happy to settle into a cozy upholstered chair and order a French 75 — a favorite cocktail not often found on drink menus these days.
Lately, I can’t seem to get enough of the hot/sweet taste of fresh ginger. I’ve poached rhubarb with it; grated it into a chutney I made to go with Ted’s barbecued beef brisket and just last night, Ted put slivers of ginger in the Thai-style mussels he cooked for dinner.
Ginger is wonderful cocktail ingredient — it goes especially well with rum, as in the classic Dark and Stormy, made with Gosling’s dark rum and ginger beer. In the little recipe book that came with a bottle of Bully Boy Boston Rum, the Ginger Smash naturally caught my eye.
People whose vision of Maine is pine forests, craggy coastline and weathered lobstermen wearing orange Grundens aren’t wrong, but they’re missing a more sun-and-sand-focused swath of this wonderful — and varied — state.
Those “people” until recently included us, before we discovered the wide, white sandy beaches of Southern Maine and the lovely, but still laid-back restaurants and hotels owned by the Kennebunkport Resort Collection (KRC).
When it comes to going out for Maine seafood, we’re creatures of habit, consuming most of our lobster rolls and fried clams at various places on the Boothbay peninsula, our longtime summer destination.
If you’ve been to Maine, you know that most of our coastline is carved up by peninsulas; to reach the pretty harbors (and seafood shacks) for which our state is so famous usually requires following a long, winding road from Route 1. Before we lived here full-time, we saw no reason to meander much beyond our well-traveled path to the Boothbay region. Now, the promise of fresh scenery and good fried clams inspires us to explore.
Sur Lie opened somewhat quietly early last October on Free Street in Portland, Maine. But it didn’t take long for the tapas-style restaurant to become a major player in the city’s dining scene. Chef Emil Rivera’s small-plates menu is inventive, yet never veers into that over-the-top, trying-too-hard territory. We’ve especially enjoyed the luscious rabbit rillettes, fried, milk-braised cauliflower with honey-soy glaze, and the local cheese platters, and there’s a lot more we’d like to try.