Different format for this installation (previous ones are from earlier this month and last). I got a book at the office today: Fresh From Maine: Recipes and Stories from the State's Best Chefs (Table Arts Media), by Michael S. Sanders with photography by Russell French. The book highlights meals, recipes, and food philosophies from 20 restaurants (and chefs) up and down the coast. Bar Lola, Caiola's, Cinque Terre, five fifty five, Fore Street, Hugo's, and the Old Port Sea Grill are all featured in the section that covers Portland.
I flipped through the book (warning: do not attempt before lunch) and chose five recipes that I want to try to make myself. There are several others that are intruiging but strike me as restaurant-only meals -- dishes that I know someone else would prepare better than I could. And there are still a few more that sound delicious, but are certainly better suited as fall or winter meals (Town Hill Bistro's Rustic gnocchi with winter sauce, or the cabernet-poached pears stuffed with cranberry blue cheese from Mache Bistro).
When I make my attempts, I'll post pics/results.