Written by Linc Bedrosian
Tuesday, 16 July 2013
So I got married 10 days ago, exchanging I do's with my lovely bride, Kelley — a fisherman's daughter, no less. How's that for dedication to the industry?
We escaped to New Hampshire's White Mountains on our honeymoon last week. One afternoon we were chatting with Wendy, the delightful woman at the front desk at Nestlenook Farm in Jackson where we were staying. We asked for a dinner suggestion, and she pointed us in the direction of the White Mountain Cider Co. in nearby Glen. She said she thought we'd enjoy it and looked forward to hearing about our experience the next day.
Good call, Wendy. It was the best dinner the two of us have had the pleasure to enjoy during the three years we've been together. And naturally, seafood played a big role.
I ordered the seared sea scallops with a jasmine rice and basil cake, sugar snap peas and a coconut-lemongrass sauce. I promise you, I'm no foodie, but it was truly delicious.
Meanwhile, the missus chose from the specials board. She selected the dish pictured here (or what was left of it), pecan encrusted sockeye salmon with faro chanterelle risotto, sautéed local turnips and garlic scape pesto. I got to sample a couple of bites and the salmon was ridiculously tasty.
We also learned from our server/bartender that the restaurant sources its seafood from Harbor Fish Market in Portland, Maine, where we live; it was great to hear that the restaurant focuses on using quality, seasonal and local-when-possible ingredients. The sockeye, of course, wasn't local — it came from Alaska waters.
I'd love to connect the restaurant with the second annual Bristol Bay dinner series that the Bristol Bay Regional Seafood Development Association and the Chefs Collaborative have cooked up again this summer. Happily, we can get our sockeye fix here in Portland this summer at Fore Street, one of the approximately 80 restaurants around the country participating in the program.
The program's goal is to educate chefs and customers nationwide about Bristol Bay's wild sockeye salmon and help advocate for the bay's protection from the proposed Pebble Mine project. To find the event nearest to you and to learn more about the program, click here.
Likewise, national retailers are working with the Bristol Bay association to raise awareness about Bristol Bay sockeyes, and the threat the proposed mine poses to the commercial fishing families who harvest the world's largest sockeye run.
Trust me, White Mountain Cider Co., us newlyweds need very little prodding to visit you again. If it so happens that you guys take part in the Bristol Bay sockeye dinner series, then Mrs. B and I and our taste buds will be more than happy to come back and lend our support.
The following was released by the Maine Department of Marine Resources on Jan. 22:
The Maine Department of Marine Resources announced an emergency regulation that will support the continued rebuilding effort in Maine’s scallop fishery. The rule, effective January 23, 2016, will close the Muscle Ridge Area near South Thomaston and the Western Penobscot Bay Area.Read more...
Louisiana’s Department of Wildlife and Fisheries, which governs commercial and recreational fishing in the state, got a new boss in January. Charlie Melancon, a former member of the U.S. House of Representatives and state legislator, was appointed to the job by the state’s new governor, John Bel Edwards.
Although much of his non-political work in the past has centered on the state’s sugar cane industry, Melancon said he is confident that other experience, including working closely with fishermen when in Congress, has prepared him well for this new challenge.Read more...