As an adjective, the word “decadent” carries with it two meanings. It can describe something in a state of decline, like a society. Or it can portray something luxuriously self-indulgent, like a pear-and-champagne dark chocolate truffle. In this winter issue, we’re running with the latter. As is our typical modus operandi, we’ve approached the theme of luxurious food from many angles.
Acclaimed chef Sam Hayward of Fore Street Restaurant in Portland chats about how foods foraged from Maine woods and intertidal zones are luxurious but not “decadent” because he views the word as negative. As Hayward notes, there is no environmental or culinary downside to sustainably foraged mushrooms, shellfish, or seaweed. Logan Higger, a butcher based in Jefferson, makes succulent, flavorful sausages from raw ingredients he sources almost exclusively from Maine farmers. These links are as luxurious as they are easy to prepare for a weeknight dinner, and we serve up recipes to complement his unique flavor combinations.
We tap the owners of The Cheese Iron in Scarborough to name a few of their favorite things that make winter entertaining decadent, the owners of Jackrabbit Café in Biddeford for their cardamom-laced pastries, the owners of Onggi in Portland to explain how a shop centered on fermented foods has helped them build community, and the owners of The Old Saco Inn in Fryeburg for amenities that expose travelers to Maine’s winter wonderland. Regular contributor Rosie DeQuattro explains how The Lost Kitchen has changed from her first visit in 2014 to her second one last summer—and asks readers not to hate her for having the pleasure of dining there twice, let alone once. Local author Maria Padian tells the story of how she tracked down The Pie Lady of Westport Island so that her southern-born husband could get an authentic Key lime pie in Maine.
In addition, we have pieces on the science behind the munchies, sipping a variety of Maine-made whiskeys with friends, efforts to make plastic-free oyster farm gear, and a Midcoast gleaning program that leaves nothing to waste in the field. We also offer a buyer’s guide for Maine-made chocolate and a spread on how food choices play into climate change.
There is much to digest in this issue, both luxurious and thought provoking. We hope you take the time to savor all it offers.
Best,
Christine
