DownEast Acadia Visitor Guidebook 2019 True Maine Visitor Guidebook - Page 17

Sit and talk about the day ahead over coffee roasted in tiny, tasty batches. Cafes and Main Street diners serve up slabs of bacon, golden-yolked eggs from the farm, and wild blueberry muffins slathered with sweet-salty butter. For lunch, head inland and drop a line in a spring-fed pool for a mess of savory trout. Let your guide fillet and pan-fry your catch with new potatoes or spring onions you picked up at one of our many local farmer’s markets. Along the way, sample some cheese from a sixth-generation creamery that taste of red clover and timothy grass. Be enticed by woodsmoke from a brick oven and the scent of freshly baked boule all hot and crusty. In August, stop at one of many roadside stands for fresh-picked wild Maine blueberries to snack on or mix into pancakes and pie. Grab a table on the water at a local seafood hot spot and savor bright scarlet lobster with a side of steamers, or in meaty chunks tossed with mayo and nestled in a toasted top-loader. Try oysters on the half-shell or go for a basket of freshly-fried local scallops plucked straight from the floor of Frenchman Bay. End the day with a waffle cone of wild blueberry ice cream enjoyed quickly before it drips down your hand. A chocolate truffle blessed with wild blueberry wine, locally harvested sea salt, and chevre cheese or pumpkin from a nearby farm. Before the day turns to night, raise a pint or glass with friends. Downeast craft breweries offer a wide range of lagers and ales made from local and exotic ingredients served in uniquely styled tasting rooms. Talented regional wine makers are turning grapes, barley, and hops grown right here into some of the best drinks around. And while seafood and wild blueberries are Maine staples, all you need to do is look to see the broad spectrum of world cuisine on offer in every corner of DownEast Acadia. Cohills Inn, Lubec, ©Glen Charles Black Dinah Chocolate, Blue Hill TRUE MAINE | 15 Here, food is more than just three squares, it’s a way of life. It is life really. And because of our geography, almost everything you’ll eat is sourced locally.