Despite their tendency to end up boiled, GetMaineLobster.com's crustaceans somehow managed to keep one customer out of hot water. After waiting until the last minute to plan something for his fiancée's birthday, Emilio put together a next-day delivery of fresh lobsters that turned into an impressive dinner. His gratitude joins a chorus of praise for the company, whose flavorful foods have been featured on Rachael Ray and in the Wall Street Journal. Each of the lobsters is hand-selected from the coast of Maine, whose frigid waters are famous for preserving the meat's sweetness.
In addition to lobsters, patrons can order a menagerie of seafood cakes, marinated meats, and hearty side dishes. Full dinners take gourmet fare out of the restaurant and onto home dining tables with several-course feasts prepared by Chef Margaret Salt McLellan, who was named the 2008 Maine Lobster Chef of the Year. Customers that lack Margaret's culinary chops can reference the site's collection of recipes, which boast everything from Cajun shrimp to stuffed lobster bursting with crab, scallops, and emotion.
On the blackboards that line the walls of Maine Squeeze Juice Cafe, staffers scribble each ingredient in the menu’s all-natural concoctions, which are designed to help heal and detoxify bodies. Using only whole fruits and vegetables, which they source from local vendors when available, they eschew processed sugars, artificial flavors or fruit syrups. Clients can sip in the store or take their nutritionally supplemented smoothies to go with the warm fuzzy feeling of knowing their carryout containers are all compostable and eco-friendly.
The founder of 48LongStems began his flower business on Valentine's Day of 2001 by selling more than 1,000 roses to passersby on a street curb in West Palm Beach, Florida. Motivated by the idea of surprising loved ones with a charmingly overwhelming boatload of flowers, he started a website where customers could send 100, 200, or even 400 roses to their special someone or favorite parade float builder. In addition to bouquets, the site delivers bonsai plants and gift boxes full of spa goods and sweet treats.
Owner and chief truffologist Dean Bingham worked for many years as an architect and brings his design talents to bear on the menu of handmade truffle delights using a cantilevered balance of imported chocolate and structurally sound local ingredients. Start with the basic truffle, a 56% cocoa semisweet center with a hint of Mexican vanilla, all enrobed in a 70% cocoa covering, all of which will 100% fit in your mouth. Try flavor combinations such as Maine blueberries with Cold River vodka, Italian roast coffee with cayenne pepper, or lemon and apricot with Sunset Acre Farms goat cheese. Despite increasing pressures from the powerful nut-dairy-gluten lobby, all of the truffles at Dean's Sweets are nut-free, and dairy-free and gluten-free choices are available.
The steak 'n' cheese sandwich at Down Home Cookin' weighs nearly a pound. Stuffed in a sub roll, melted cheese and 8 ounces of shaved steak press against green peppers, onions, and mushrooms. Aside from its weight, the sandwich boasts another feature: it's completely homemade, just like every other entree at Down Home Cookin'. Rather than jazzing up bland dishes with sprigs of parsley or sticks of TNT, cooks prepare homestyle meals with fresh, flavorful ingredients.
Some might say that The Gelato Fiasco is the most delicious type of fiasco there is. Joshua Davis and Bruno Tropeano would certainly agree. They began their mission to perfect Italy's favorite frozen treat in 2007. Nearly six years, two locations, and more than 1,000 flavors later, their signature gelato frequently earns plaudits from gourmands at MSNBC, Fortune, CNN/Money, and Every Day with Rachael Ray. Their new Old Port store also earned praise from taste testers on the ground, winning awards such as Best Ice Cream in Maine in Down East magazine's 2013 Reader's Choice Awards and Food Network Magazine's "50 States, 50 Ice cream Treats" accolade.
Each day, the team's trained ice cream makers whip up more than 30 flavors of gelato and sorbetto, ranging from mango and brownie batter to Maine wild blueberry crisp, espresso chip, and dark chocolate caramel sea salt. The Gelato Fiasco’s artisanal methods produce treats using only milk from Maine farms, natural cane sugar, and heaping scoops of fresh fruits, roasted nuts, and high-quality candies and confections. They also craft dairy-free sorbettos in flavors including balsamic-strawberry and chocolate noir. Gelato and sorbetto alike arrives in dishes, housemade waffle cones, or full pints to go; customers are also encouraged to mix flavors to create customized treats. Seasonal favorites are offered such as Pumpkin Pie Gelato and Fall in Bourbon County Gelato, created with Wild Turkey bourbon mixed with cinnamon-glazed peanuts and pecans. They also provide warm beverages during the fall season including God of Thunder, an exclusive house roast.
Hancock Gourmet transforms locally harvested seafood into small batches of take-home dishes, bringing fresh lobster and crab from shore to door at its storefront or with overnight or two-day delivery. The Port Clyde lobster mac ‘n’ cheese ($33.95 for two 9-oz. containers) has earned the establishment national recognition on Food Network’s Throwdown with Bobby Flay. This trademark dish oozes with Maine lobster and mascarpone-cheddar sauce, crowned with panko crumbs, herbed butter, lemon zest and parmesan cheese.