North Haven, Maine--Nebo Lodge, located on an island 12-miles off the Maine coast serves locals. Chef Amanda Hallowell runs the kitchen and restaurant with the motto--Fresh Picked And Island Grown. "You have to be pretty local around here or you eat frozen," said Hallowell during a summer 2013 interview.
She should know, she grew up on North Haven island. And her mother had a garden where she grew fresh vegetables. Hallowell was familiar with the farm-to-table movement before it was fashionable.
Nebo Lodge, an eco-friendly accommodation, opened its doors in 2006 with nine rooms and one restaurant. Owner Chellie Pingree asked Hallowell to join her business from the start.
The idea of having a farm-to-table restaurant seemed like the only way to go, "It sort of came natural. Nobody really thought about it," said Hallowell adding, "We make food that we like."
Hallowell has a personal relationship with her growers and suppliers of Maine products. This includes several farms including Turner Farm, an island based certified organic farm that supplies fresh fruit, vegetables, edible flowers, non-certified pastured poultry, pork, and beef.
They also supply pasteurized fresh goat cheese like chèvre. Hallowell uses this in salads, main courses, and desserts.
Hallowell also sources fish and oysters from local fishermen and alcohol from local distilleries. And the bartender at Nebo sometimes combines the two into a local oystertini.
To find out more about Nebo Lodge and Chef Hallowell's food you can go to http://www.nebolodge.com
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| From left to right: Pastry Chef Amelia Campbell and Executive Chef/Manager Amanda Hallowell, Nebo Lodge, North Haven Island, Maine Copyright 2014 by Helen A Lockey |
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| The front porch of Nebo Lodge, North Haven Island, Maine Copyright 2014 by Helen A Lockey |
Nebo Lodge, an eco-friendly accommodation, opened its doors in 2006 with nine rooms and one restaurant. Owner Chellie Pingree asked Hallowell to join her business from the start.
The idea of having a farm-to-table restaurant seemed like the only way to go, "It sort of came natural. Nobody really thought about it," said Hallowell adding, "We make food that we like."
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| Sweetened pork belly with toasted almonds, majool dates, local pea shoots and local soft cheese, Nebo Lodge, North Haven Island, Maine, Copyright 2014 by Helen A Lockey |
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| Fresh green salad topped with Turner Farm goat cheese, Nebo Lodge restaurant, North Haven, Maine, Copyright 2014 by Helen A Lockey |
Hallowell also sources fish and oysters from local fishermen and alcohol from local distilleries. And the bartender at Nebo sometimes combines the two into a local oystertini.
To find out more about Nebo Lodge and Chef Hallowell's food you can go to http://www.nebolodge.com
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