PRIMO- Rockland

 

     Ever since I saw Anthony Bourdain's No Reservations episode in Maine. I have been itching to go to Primo. Their restaurant concept instantly drew me in. An establishment that uses all local products for their menu. So local, that you'll find most of them in their property farm & gardens. It sounded like a pinnacle dining experience. I needed to get there ASAP!!!!!!

     Life happens however. Some things I plan on doing don't always unfold the way, or in the time I imagine. The good news however is that it does unfold. In particular, the intention to visit Primo prevailed itself perfectly memorable.

     This past weekend Jeremiah and I celebrated our anniversary. Eight years and going strong. It was technically October 2, but I had RYTT classes and work all weekend (like I said- life happens). So I suggested that we get away during the holiday weekend. It was settled. "We will spend a night away, but where?", he wondered.

     Little did he know at the time. There was not a question in my mind. I already knew where we were going. A few weeks prior to this, I made the reservation on OpenTable (Primo 2 guest @ 6:30). We were going to drive up the coast of Maine, see some foliage, and relax. All I had to do now was find a room in, or close to Rockland. 

     I began looking, and ended up settling on the Samoset Resort. It was a beautiful property in Rockport. With only a ten minute drive to Primo. Located on the coast with gorgeous views, acres of beautiful green grass, and a light house. It was as great as it sounds. Simple and perfect all at the same time, even before getting to dinner. 

     We ended up being a few minutes late for our reservation. Due to our not so short walk out to the lighthouse. It looked closer than it actually was, but the company, sunset, and beautiful weather made it well worth it. 

     Upon arriving to the restaurant, I instantly fell in love. It's set in an old New England house. The ambiance and atmosphere are warm, cozy, and inviting. Lit candles everywhere, and the warmth that you can only find in New England when the fall has hit. 

     The food was excellent. Chef Melissa Kelly clearly knows what she is doing. It was everything that I hoped it would be and more. Their use of super fresh ingredients is evident and profound. Care and diligence is tasted in every bite.

     We stopped by the next day to take pictures. It was dark when we left the previous night. So, I didn't really get to see the prized property in it's full expression. It was amazing! Along side their driveway is what seemed to me as, a large herb garden. Adjacent to the parking lot is a large greenhouse. Both of these I saw the night before, but what really amazed me was the plot of land behind the parking lot. There was a barn, multiple ( emphasizing multiple) gardens, and the semi-distant sounds of animals. They're a little self sustainable community. They even make their own honey for heaven's sake!

     The passion that Chef Melissa Kelly and Price Kushner have for food is more than obvious. They're doing something different and doing it well. There is an homage being paid from seed to consumption. A respect and intention is set forth in doing it, doing it well, and doing it to their best ability. This is tasted, consumed, and appreciated. They are the inspiration that I only hope to become. An inspiration to transform. 

**Our menu for the evening follows... There is not much commentary, because there aren't words that can describe. It was an experience that will be remembered, and cherished.

 Charcuterie board

Head cheese, rabbit rillette, pate, house made mustard & pickled vegetables

Jeremiah's favorite for the evening....

 Farmer salad

House greens, house made bacon, poached farm egg, olive oil croutons & lemon vinegarette

Simple and delicious!

 Evening special

Locally foraged Matsutake mushrooms, truffle agnolotti, spinach, micro greens

I LOVE mushrooms! The showed me why...

 Evening special

Grilled Octopus, arugula, baby articokes

Salty, meaty, succulent, and clean

 Dayboat Scallops with Porcini tagliatelle

Beautiful scallops, chantrelles, fall peas, spinach, house-made porcini tagliatelle

I think these may be the best pan-seared scallops I have ever had.

   Pork Saltimboca

Farm pork, garden spinach, garlic mashed, proscuitto, sage, and a mushroom jus

As good as it sounds. 

     

HAPPY BIRTHDAY PAUL!

     A few weeks ago Jeremiah and I hosted a dinner party. The occasion was Paul's birthday (what a perfect opportunity to get some research done). A close friend, who only eats chicken or turkey meats. He does however enjoy seafood. Kathleen and I decided that it would be a "sea menu." I knew that I wanted oysters, and I let her handle the rest. She was more than eager to. 

      I compiled our grocery lists before heading to Whole Foods. Maine mussels and oysters were the objective. I had bought oysters from here in the past, and they were pretty good quality with a decent (limited) selection. There were three varieties- Wellfleet, Dennis, and some other local cape cod producer. 
     Luckily I already know how to shuck oysters. So, it didn't take me too long. I made a simple shallot and white wine mignonette first. Then I got started on the oysters. They were exquisite! A little bit of tobasco, horseradish, mignonette, or a combination of all. Life as a taste bud can't get any better!

     Kathleen decided to make mussels in a sauce of garlic, white wine, onion, lemon, tomato and butter. It was simple, and it was good. Especially when I got to sop up the delicious broth with bread. Along with the mussels. She prepared shrimp in a garlic wine butter. MMMMM. Again with the sauce- simply delicious. 

  

      Coming from a family of herbivores. We of course had to have a vegetable. So we made a saute of green beans, mushrooms, and onion. The green beans still had a bit of a crunch, and the mushrooms were earthy. It was a perfect pair to our seafood venture. 

     I find that I relearn things everyday. "Life is best when left simple and sweet." We hear variations on this riffed comment constantly. I know it to be true, but it's times like these that it really resonates with me. A simple no fuss menu with few ingredients, family, friends, and a place to call home. Life is good.

GNOCCHI GNOCCHI GNOCCHI!!!!!!!!!!

     

     I thought it only appropriate to start where I left off. One of my last posts described my experience at Brasserie 28. A quaint little restaurant in downtown Andover. If you read the review, you would know that I had Parisienne gnochhi with Comte Le Fort and Chanterelle mushrooms. Everything was great minus the texture of the gnocchi.

     While driving to class a few days later. My sister had asked how my visit was. Elizabeth's response was, "Well not all gnocchi are the same. French gnocchi are supposed to be like pillows of air and Italian gnocchi are denser. They're different." This intrigued me. 

     Previous to her comment, I did not know this. I guess I thought that all gnocchi were the same. Namelessly Italian in some way, shape, or form. Ignorant I know, and almost embarrassing to boot. Why hadn't I thought of this before. I've had French gnocchi a few times in the past. Did I not notice this quality in them? Here I am spouting off reviews and I don't even know the difference! What is that about???? 

     Diligently I went home and searched. To my surprise, I found that indeed Elizabeth was spot on. French gnocchi are completely different that Italian ones. While Italian gnocchi are generally made with potatoes, ricotta, semolina, or a combination of all. French gnocchi are made with a Pate a Choux. The same dough used in many french pastries. 

     I immediately searched for a simple french gnocchi recipe to try. I settled with this one from Becks & Posh : How to make gnocchi- Parisienne, French style. It was time to attempt it for myself, and see if I had any ground in saying that the gnocchi at Brasserie 28 were gummy.

     I made a batch with all purpose unbleached flour (just as the recipe called for), and a modified batch with whole wheat flour. I sifted the WW flour, and discarded any remains that would go through (though, I'm not sure that it made too much of a difference). 

     
     I didn't have a large enough tip for my piping bag, and hadn't realized it until I'd already made the dough. So, I just forfeited the tip all together, and piped the gnocchi straight from the bag. It was a bit messier than I imagine it would have been, but it created gnocchi none the less. Plus, I kind of liked the dumpling shape that they got.. 
     The traditional gnocchi had a velvety, smooth, and buttery texture. I didn't find them to be gummy. However, I preferred the whole wheat ones. They had a bit more substance and nuttiness, but were still light and creamy. After all of this research. I have come to the conclusion... if I had the choice between Italian and French gnocchi, I would opt for the denser meatier Italian ones. though it was a valiant effort.