As the Michelin Guide continues its culinary conquest of America, we find ourselves asking, “Is there no end to this tire company’s hunger for new dining destinations?” The answer, it seems, is an emphatic “no” – and the next state to be graced by the Michelin gods may very well be Maine, the land of lobsters and lighthouses.
According to a Wall Street Journal article that polled a panel of food writers, Maine is a prime candidate for Michelin expansion. Restaurateur and author Michael Cecchi-Azzolina puts forth a compelling case: “There are the lobster shacks, but also amazing chefs like off-the-grid genius Erin French at the Lost Kitchen in Freedom; Melissa Kelly at Primo in Rockland; and Sara Jenkins, who was behind Porchetta in New York City and opened Nina June in Rockport. Everyone talks about Noma and foraging, but the simplicity of what these chefs do is also steeped in originality and a homage to Maine’s culinary origins.”
Who could resist a taste of Maine’s off-the-grid cuisine? Certainly not the Michelin inspectors, who, in their relentless pursuit of culinary excellence, have so far bestowed their coveted stars upon eateries in New York, Washington, D.C., Chicago, Florida, and California. California, as you may recall, was added to the Michelin map in 2019 after the state’s tourism board graciously agreed to underwrite the annual operational costs. A savvy move, as the stars have a way of drawing crowds like moths to the flame, or more fittingly, foodies to a feast.
What could Michelin’s arrival mean for Maine, the home of not only the mighty lobster but also the beloved whoopie pie? For starters, it would shine a much-deserved spotlight on the state’s culinary prowess. Maine’s gastronomic scene has long been simmering, with chefs combining time-honored traditions and local ingredients to create innovative dishes that celebrate the state’s rich culinary heritage.
But why stop at the traditional lobster roll or clam chowder? Maine’s culinary wizards are cooking up a storm, daring to explore uncharted culinary territories. Take Erin French, for example, whose Lost Kitchen in Freedom has garnered national acclaim for its farm-to-table approach and ever-changing menu that highlights the very best of Maine’s seasonal ingredients. Then there’s Melissa Kelly, the mastermind behind Primo in Rockland, who elevates the farm-to-table concept to an almost spiritual level with her sustainable practices and nose-to-tail philosophy. And let’s not forget Sara Jenkins, whose Nina June in Rockport showcases Mediterranean-inspired dishes infused with the flavors of Maine’s bounty.
The potential Michelin expansion to Maine would not only validate the state’s culinary accomplishments but also encourage its chefs to push the envelope even further. As the world takes notice of Maine’s gastronomic delights, one can’t help but imagine the sweet satisfaction of the Pine Tree State’s talented chefs, proving once and for all that they are not just another pretty plate on the American culinary scene.
So, as we await the Michelin Guide’s next move, we can’t help but feel a tingling sense of excitement for what the future might hold for Maine’s culinary landscape. Will the tire company’s insatiable appetite for new dining destinations finally reach the shores of this northeastern gem? Only time will tell.
In the meantime, we implore you to embark on your own culinary expedition to the Pine Tree State. Explore the myriad flavors that Maine has to offer, from its picturesque seaside lobster shacks to the trailblazing establishments helmed by innovative chefs. After all, the greatest joy of dining lies in the discovery of hidden gems before they receive the well-deserved Michelin stamp of approval.
So, dear reader, as you indulge in Maine’s culinary wonders, remember to savor each bite, and when the time comes for Michelin to grace the state with its prestigious stars, you can proudly proclaim, “I dined there before it was cool.”
