Fundraising Friday's at Clay Hill Farms

Clay Hill Farm has started a brand new community outreach program, teaming up with local groups in the community to help them raise money.

In the coming weeks and months, Clay Hill Farm will be hosting what they call "Fundraising Fridays". On these Fundraising Fridays groups trying to raise money will receive ten percent of the money earned at the restaurant that night. The given group will typically be booked for two consecutive Fridays.

The idea was started in January of this year. As owner Jennifer Lewis-McShera recalls, “the restaurant was always brainstorming new ideas to demonstrate the philosophy of Clay Hill Farm, which is really about the importance of giving back. Also with the current state of the economy it is even more important to give”.

Clay Hill is interested in reaching out to a wide range of organizations, with a particular interest in promoting local efforts and the environment. Some of the recent groups include the Youth Center of Hilton-Win Farm, the York Food Pantry, and several regional Land Trusts.

Diners on Friday nights are made aware of the weekly recipient, as the servers discuss the event and the organization with patrons when seated and printed materials from the featured organizations are placed wth the checks.

Article Source: http://www.greenalliance.biz

Angelina's Restaurant in Ogunquit

Nestled in the small town of Ogunquit, Maine, is Angelina's Ristorante, a popular eatery that has struck a high note with locals and chefs alike. Two years running, top area chefs voted Angelina's the restaurant they most enjoyed eating at, and readers of the York County Coast Star named Angelina's their pick for "Best Italian" and "Most Romantic."

David Giarusso does double-duty as chef and owner, and it is his personal touch that drives the restaurant's success. "I do quality control on Mondays and Tuesdays, and host the other nights," he says. "I oversee every detail of the whole operation. The restaurant really reflects my vision and the details I care about."

Giarusso's vision was to "create fine dining at affordable prices," with an atmosphere that is "pretty and classy, but not stuffy." Guests are treated to linen-draped tables with flowers and a soft candlelit ambiance.

The menu offers thirty entrees and six nightly specials. If you go, plan to try their signature appetizer, the Cappesante Della Nonna, which is three large diver scallops, pan-seared with garlic, shallots, olive oil, basil, and tomatoes, and freshened with a touch of cream and white wine.

Eggplant Tower at Angelina's Ogunquit in Taste Magazine Along with grilled meats, Veal, Eggplant, and Chicken Parmesan are all done fresh and to order. The Rollatini di Pollo-a boneless breast of chicken stuffed with prosciutto and fresh mozzarella, and finished with roasted garlic and spinach cream sauce-is another customer favorite.

"Everyone raves about our risotto," Giarusso says. "We offer it seven different ways. It is al dente, yet creamy, and people say it's the best north of Boston." Tempting choices include seasonal vegetables; chicken and baby spinach; mixed seafood; shrimp and asparagus; chicken breast; portobello mushrooms and sun-dried tomatoes; and chunks of fresh, Maine lobster.

Giarusso develops the specials himself, and he regularly sells out of the ten-ounce filet mignon. "We dry rub the steak with Italian herbs, then grill it; next, we take bow-tie pasta and sauté it with fresh Roma tomatoes, basil, garlic, olive oil, and a little white wine. We then fan the filet mignon out on top of the pasta, and top the dish with buffalo mozzarella. The steak is finished in the oven, and the result is an unbelievable combination of flavors.

"My philosophy with food is simple," he continues. "I love to eat good food. If I wouldn't eat it, I won't fix it."

Torta Della Nonna at Angelina's in Taste Magazine Guests should save room for dessert. Tantalizing offerings include Tiramisu, an Amaretto Torte, and Grandmother's Cake. The Amaretto Torte is a yellow cake topped with Angelina's own amaretto, expertly mixed with homemade butter cream. Grandmother's Cake is an old-time Italian dessert, featuring pie crust filled with citrus custard, topped with shaved and toasted almonds.

Angelina's is located at 655 Main Street in Ogunquit. It is open seven nights a week year-round, with dinner served from 4:30 p.m. to 10 p.m. For more information, call (207) 251-1284 or visit www.angelinasogunquit.com.

Ogunquit Lobster Pound, Best Lobster in Maine

The Ogunquit Lobster Pound was established by the Hamilton and Varney families in 1931. The location was chosen for its proximity to the tidal, saltwater Ogunquit River and US Route One, the main access road to the state of Maine. They ran the Pound for the next 10 years, and then closed down for two years during World War II. In 1944 William Hancock, a captain in the Maine State Police, decided to surprise his wife Hazel with a little present --- the Ogunquit Lobster Pound Restaurant!!!Ogunquit Lobster Pound circa 1950He had always loved the location and thought it would be a wonderful business to run. Hazel was not excited! She had never run a restaurant before and had very little experience working in them. In July of 1945 in the middle of their second season, William died unexpectedly, leaving Hazel with the formidable task of running the Pound by herself. With the help of her three sisters, Mina, Fanny, and Romy, she ran a successful business for the next 22 years.

Arrows Restaurant Ogunquit, Maine

When you drive onto the grounds of Arrows, you immediately realize that the garden is an integral part of this elegant restaurant. Framed by apple orchards, abundant flower gardens and lawns, the vegetable garden covers just under an acre of land and produces virtually all of the specialty produce for the restaurant.

Started in 1992, the Arrows gardens provide a wide variety of produce for Arrows as well as for MC Perkins Cove. It has also served as a training location for Summer Winter's gardener, Ryan Fahey. Under the direction of master gardener, Rae Avery, the garden has garnered extensive national press. No visit to the restaurant is complete without a stroll through Arrows' magnificent gardens.

"From curing their own hams and fish to growing their own organic herbs and produce, chefs Mark Gaier and Clark Frasier are stalwart forerunners of the sustainable movement."
The Daily Green, February 2008

"(Arrows) helped pioneer the idea of growing your own food and paying attention to what's seasonal in a place that is unforgiving in it's climate"
Bon Appetit, September 2003

"Their one acre garden provides as much as 90% of the vegetables that they serve at their Arrows restaurant."
Time Magazine, June 2003