Chefs Mark Gaier and Clark Frasier made their home in Ogunquit (population 1,300) on Maine’s southeast tip more than 20 years ago, opening Arrows Restaurant and planting and cooking from a 5-acre garden while nurturing a love affair with the region. Their book, “Maine Classics: More than 150 Delicious Recipes from Down East” (Running Press), celebrates the local farmers, fishermen and food-makers who supply their trio of restaurants (markandclarkrestaurants.com). Frasier talked with us about their sustainable efforts, Arrows’ menu and Ogunquit (ogunquit.org) must-sees.
Q: How did your “local” mission come about?
A: When we opened Arrows in 1988, we weren’t able to get the sort of produce we wanted. So we said, “We’ll plant it in our backyard.” Gradually it evolved into doing it the old way, the way people in Maine had been doing things for centuries but kind of forgot about over the last 50 years.
Q: What is Arrows’ most popular dish?
A: Prosciutto … we’ve been making it for over 20 years. We always serve a 2-year-old, so vintage 2009 now.
Q: What should I check out in Ogunquit?
A: Well, it’s one of the most beautiful white-sand beaches in all of Maine. It’s a fabulous beach vacation and resort town. There’s a lovely walk called the Marginal Way that goes for several miles along the coast. There’s Perkins Cove, and that’s lots of quaint shops and little lobster boats. And you can take booze cruises and see the ocean and all sorts of fun stuff. And there’s the Ogunquit candy store (Harbor Candy Shop; harborcandy.com), which has been there for many, many years — it’s on Main Street — which is just superb. I love the classic little chocolate-covered orange peel. And there’s Breaking New Grounds, which is a terrific coffee shop.
Lobster PLT
Makes 6 servings
Adapted from “Maine Classics”; the original recipe calls for made-from-scratch mayonnaise; you may substitute store-bought.
Place 12 slices pancetta on a baking sheet. Bake in a 350-degree oven until crisp, about 10 minutes, depending on thickness. Remove pancetta; blot on paper towels. Toss 12 ounces lobster meat with 1/2 cup mayonnaise and 1 teaspoon chopped fresh tarragon, or to taste, until it’s a consistency you like. Toast 12 slices sourdough bread; ready 12 arugula leaves and slice 2 tomatoes. Assemble sandwiches with 6 slices toasted bread topped with lettuce, tomato, pancetta and finally lobster. Top with remaining bread slices.
