JETBLUEING TO PORTLAND, MAINE

I couldn't resist a bargain with Jet Blue airlines' $49 one way from New York's JFK to Portland, Maine. Not that it's Jet Blue's fault, but it appears that my plane always winds up at the furthest gate from the baggage claim.

Staying at the Portland Harbor Hotel on Fore Street. Amongst other amenities is their car service that will not only take you to and from the airport, they will drop you off and pick you up anywhere in the downtown area.

Norman Forgey of Maine Day Trips was showing me the area for most of the trip. We coordinated the itinerary prior to my arriving and decided to make our way to Kennebunkport first touring some of the port area, where my hotel is located.

Rather than going straight to Kennebunkport's downtown area, we veered off to a resort called Hidden Pond to have lunch at their restaurant, Earth, located at Goose Rock Road in a birch forest with balsam trees along a pond.

There are several areas to dine. The main building reveals a rustic atmosphere with a first view of a working fireplace on the right and a huge bar on the left. The wall of the bar is decorated in bottles of liquor and "top shelf" goes no far than about the 3rd shelf. Tables and chairs are not on top of each other and there is a partial open kitchen on one end, where you can see some of the cooking and especially the preparation and baking of the pizzas in the wood fired oven.

Another area, enclosed, gives you a view of the gardens and pond. Outside you can either sit at tables amongst the vegetable garden, at a separate area with umbrellas, or a private dining room that is a converted shed. That is where I dined. It has a long table and wonderfully full of decorations.

Now that I've told you about all of the ambiance, what truly counts is the food. You know the expression "farm to table"? This is "farm to fork" since much is taken directly from the garden. Yes, as I dined in the shed I could see different chefs picking the ingredients. If it doesn't come from the gardens, most likely the cheeses, meats, lobster, etc. are local.

Famed chef Ken Oringer is the consultant, Kevin Walsh is the Executive Chef and Meghann is the Sous Chef. It was Meghann who determined the tasting and was wise.

Oysters: Pemaquid oysters with fresh coriander and cucumber topped with bachelor button flowers. Best raw oyster topping I've come across. Blue edible flowers from the garden.

Tomato Salad: Heirloom tomato salad with lovage (a flowery herb), perslane, (another tasty herb that a bit more leafy), black garlic, (a sweeter garlic with an almost jelly-like texture), and sweet Maine fried clams.

Gazpacho: Cucumber, melon, almond, garden herbs, topped with yogurt foam and chili oil. Certainly far from the usual gazpacho, both inventive and savory.

Margherita Pizza: Hand stretched dough topped with san morzano tomatoes, Flore di Nonno's daily hand-made mozzarella cheese, grated parm, basil and arugula(from the garden). Thin crust, just the way I like it.

Bigoli: House made bigoli (a fat spaghetti) with spicy lobster and lobster mushrooms with nepitalla (a wild herb in the mint family). It was the first time that I saw lobster mushrooms. They are hearty and bright orange in color.

Monkfish: Wood oven seared monkfish, red quinoa, garden beans, olives and crushed hazelnuts. Monkfish prepared correctly is wonderful in itself. The additions bring out the entree.

Fried Chicken: Buttermilk soaked, pasture raised, fried chicken with bacon braised chard and sweet potato cornbread. Had to taste the fried chicken! Yummy!

After departing, we went into downtown Kennebunkport. I was told to see Steve, the owner of the Clam Shack. I did taste a clam or two and had the lobster roll and New England clam chowder to go. I wanted to compare lobster rolls during my trip. This one had about a half pound of lobster meat, the amount that would come out of a 1 lb. lobster. No additions, just some mayo on the roll. Good clam chowder. Not salty or too full of potatoes.

Touring around we could only view Bush's summer home from a distance. It was then back to Portland where some sights and a bit of history were pointed out.

Finally got a chance to check into my room. I had requested a refrigerator and microwave as I knew there would be leftovers and other food purchased. Learned to ask to have the filter on the air conditioner changed. Although the hotel was pretty good, overall, I did have some problems. How do you shut down an elevator without informing the guests? I'm on the 4th floor and was planning to take a sunrise cruise the next morning and it was not to be completed until just about the time I would depart. No one was able to give me an answer until days after I got back to New York and after leaving several messages with the General Manager of the hotel. Other problems but will leave it for now.

FINAL DAY IN PORTLAND

I was going to take a lobster boat cruise but the weather didn't seem best for it. I had asked Norm if they had Segway tours. He checked it out and it seemed that we could get one for the final day. Norm had never gone on a Segway before. I wondered how long it would take for him to learn and he appeared to have gotten the hang of it with the one lesson. People who run segway tours will always make sure that you know how to use it before riding off...no matter how long it takes...or unless you decide that it is just something you can't do.

Segway Tours of Portland's tour was an historic one of the downtown area. We found a bicycle path near the ocean and did much "riding". It's really a great way to get a sense of a city. I call it, "the lazy person's walking tour". www.portlandsegway.com or 207-619-7610. I love their slogan of "2Feet.2Wheels.2Go.

Our last attraction was the Portland Headlight at Cape Elizabeth. Situated along the spectacular shores of Fort Williams Park, at 1000 Shore Road, the popular landmark is owned and managed by the Town of Cape Elizabeth, Maine and said to be the most photographed lighthouse in the country. The 90+acre park offers picturesque views of Ram Island Ledge Light and the islands of Casco Bay as well as areas for runners and picnicking.

Due to the lack of time at this point, I was unable to go inside the Maine Museum of Jewish Art and History. The Tree of Life Foundation reflects the contributions and accomplishments made by Maine's original Jewish immigrants and their families. They showcase current art and changing exhibits by Maine's Jewish artists, including photography and historical presentations among other displays.

Our final stop was having lunch. Yes, I had to have my final lobster session. What better place of viewing than at the port. Portland Lobster Company is all about dining outdoors and the only lobster restaurant on the port. Nothing fancy. Picnic table atmosphere. I did try their lobster roll and it was great. We also got to sample the New England Clam Chowder, Lobster Stew, and even a whole lobster. I skipped the fries and let Norm indulge. Check this place out at www.portlandlobstercompany.com or call them at 207-775-2112

Time to Jetblue home, Norm dropped me off at the hotel and the hotel shuttle took me to the airport.

WHEN IN MAINE EAT LOBSTER

The next morning Norm and I were off to Richmond about an hour north of Portland. John Hathaway is the President of a Shucks, a company that shucks lobsters. He takes the live lobsters and puts them in a machine that uses water pressure to separate the meat from the shell. It's probably the most humane way of killing a lobster.

You now have the raw meat to remove from the shell and ship it to restaurants. Many chefs, especially from overseas, don't want frozen cooked meat. In other words, when you order a lobster tail, you are not getting a fresh lobster, unless the restaurant has live lobsters floating in a tank. The same goes for dishes such as lobster macaroni and cheese or lobster Thermidor.

So, for instance, the restaurant will purchase frozen raw lobster tails in the shell that will cook easily (best poached at a low temperature in butter). I watched the process and engaged in removing the shell to get the raw meat. You can easily view the assembly line of packing the lobster tails...or as I named it, the Retail area.

Lobsters can be gotten whole, or halved as well as buying a one pound package of meat from the claws and knuckles. Think lobster tacos and lobster bisque.

I used the meat to make a lobster mac and cheese. I purchased a box of organic semolina macaroni, then went into the deli section for a container of various cheese snack cubes. I had found the lobster meat to be sweet with just a hint of saltiness and with the cheeses didn't need any further herbs or spices. The website is www.shucksmaine.com

If you are up in the Richmond area, John will be able to give you a tour if available. Be ready to don yourself in boots, white coat, gloves and a hair net.

I had trouble donning the boots and had to substitute with plastic bags....good idea to carry with you in case it precipitates.

You can't dine there so we were off to a restaurant called Reds Eats located on Water Street in Wiscasset, a town noted for antiquing. It's a corner shack with tables and chairs to eat outside or take it to go. Upon arriving I saw a very long line of people. This place is just over a bridge and draws most of the attention due to what has to be the best lobster roll going! I think the hot dog type roll is just a vehicle for what has to be a minimum of a pound and a half of lobster meat with no fillers. You get the mayo or whatever you want to put on it on the side. The price that day was about $18 and varies by market price just as most places that sell lobster rolls. Think about the what size lobster you would have to order and the price to get that amount of meat.

They do not cook lobsters or get the raw meat. It is coming from a local place and fresh.

That's not to say that you can't get clams, a crabmeat roll or even a hamburger. I would suggest a side of Deep Fried Zucchini. They don't have a website. The phone number is 207-882-6128.