Our first one is slated for April 1st – right here at Cafe Miranda.

Serves one.

8 oz. cleaned (slime off) Monkfish tail, I prefer Port Clyde Fresh Catch

one Les’ Green arrow Farms tomato, diced medium

tsp. Minced garlic,

4 oz fish stock or canned clam juice

2 oz sliced onion

2 oz medium diced Linguisa sausage

2 oz poblano chili pepper

cup of cleaned fresh spinach

The requisite olive oil to sauté

Cafe Miranda Foccacia bread, 3″x3″ square, cut in half oiled w/ olive oil
& toasted well (think big crouton)

Heavy fry pan on medium high heat, oil in pan add first the garlic, as it
browns add the onion, as that “sweats” add pepper & fry ‘em, smell good? Add
the Linguisa & just lite brown it. Add the fish & tomato, maybe some
fresh oregano, & the stock. Cover, simmer till fish is BARELY cooked thru,
add spinach, season w/ salt & pepper. Put the crouton in a nice rather large
bowl & dump the lot on it. ‘

Quick, tasty & Local.

In 2001 he married Melissa Hupper of St. George.  Skip served as a medic in the Vietnam War. He was a professionally trained clown (he liked to say he went to “Clown College” and preformed in the Macy’s Thanksgiving Day Parade and at children’s birthday parties. Since 2007, Skip worked at Café Miranda where he demonstrated his strong work ethic and eagerness to help. He volunteered with the Hospitality House and the Maine Lobster Festival.

Skip was an amazing man, husband and friend and was loved by everyone that met him. Skip will be remembered as always outgoing, always having a heart of gold, for being stubborn as a mule, for his strong work ethic and for helping anyone who needed a hand. Skip was a jack of all trades and succeeded at anything he did.  He worked hard his whole life and loved every minute of it. Skip enjoyed being with friends, having cookouts, camp fires, working on his flower gardens, fishing and taking family vacations. Skip will always be missed and never forgotten.

He is survived by his wife Melissa Hupper, two special children whom he treated as his own, Keegan and Kiara and close personal friend, Kerry Altiero.

For details about the service please email Skip’s wife, Melissa Hupper at melissalavalley@gmail.com.

The artists and Café Miranda will donate fifty percent of their proceeds to benefit Café Miranda’s long time employee Norman “Skip” Lavalley whose life will end sooner than it should due to cancer. Skip is a very humble and giving man who has consistently given back to those around him. Coming from a less than ideal childhood Skip found time, love and dedication to give to two childrend (Keeegan -8 and Kiara -5). Skip and his wife, Melissa stepped in as second parents to assist the children when their mom was in need. Skip still asks nothing for himself – he asks only that these children be given a fun outing to York’s Wild Kingdom. And while these children have to learn the loss of a “parent” early on in their life, Skip wants to share smiles and a lasting memory. Which seems appropriate given that Skip was a professionally trained traveling circus clown.

Jason Philbrook said “We’re business men and neighbors on Oak street and I’m thrilled to see my neighboring business taking care of a former employee essentially like family during a tough time like this. That’s setting a good example for businesspeople and that’s why I upped the contribution and why I’m thrilled to combine the fundraiser with the scheduled exhibit opening event.

We will ask for a $10.00 dollar donation that will include soft drinks and appetizers served from our counter along with cash bar.

About The Artists:

Jason and Jacob are childhood friends who have grown up in fishing families in the nearby town of Owls Head. Their childhood involved much time spent outdoors and their interest in nature gradually began to involve photography of our wooded coast.

Jason now runs Midcoast Internet Solutions just up the street, but has a creative itch to scratch that is fulfilled with a serious passion for photography. He enjoys an eclectic variety of photo interests ranging from historical processes and styles, film & darkroom work, nature, photographing his lovely family, abstracts, people, and sports. He effectively alternates between traditional film & darkroom processes and color digital photography. Jason developed a knack for black and white film prior to the digital revolution and now makes it an intentional medium of choice for some subjects.

Inspired by Eliot Porter’s Maine photography, Jason did the first ever solo photography exhibit at Worcester Polytechnic Institute in 1995 with an exhibit of color nature photographs. Jason has not exhibited since due to work and family obligations, but has continued to photograph and study photography. Jason uses the Internet to find the old cameras, film, supplies, and advice to do traditional photography using gear that went out of use before he was born.

When not working at Rockbound Computer, Jacob gets away once in a while to immerse in photographing coastal nature closeups and island wildlife and plants. Being away on an island for days at a time, Jacob uses color digital photography’s benefits to the maximum, shooting great quantities and varieties of nature subjects with exacting detail and color. Jacob printed all the color photographs for this show using professional archival pigment inkjet printing equipment built for fine art needs.

This simple chicken receipe features our Salsa Evelyn:

Ingredients:

• 2 boneless chicken breasts (6-8oz a piece)
• 1 tub Cafe Miranda Salsa Eveyln

Place chicken and salsa in pot with lid on stove stop set at Medium. Poach for approx 5 min or until chicken is cooked. Serve with tortillas, rice and beans. Serves 2

This is something I  have been whining about for years. The elitism of the “food movement”. I always wanted a “trailer park initiative” from the organized organic/smallest food movement. Call me a Commie (yes please laugh k) but the middle & upper classes will always eat at least decent w/ choices….

I Pity the Fool Dance on April 1St for YouthLinks

Youth Links has tickets available online for this great event. Visit: YouthLinks Online

PASTA THROW DOWN ROCKLAND STYLE!

Saturday, March 19th, 2011

This is going to be FUN! Our next cooking class is going to feature a “Pasta Throw Down” with Frank Isganitis from the LimeRock Inn.

Both Chef Kerry and Frank have deep rooted Italian families – and both have terrific stories of growing up with Italian Grandmas. 

Chef Kerry and Frank will discuss and demonstrate basic techniques in traditional “hand rolled” and “machine rolled” spaghetti, tagletelli & fettuccini. The class will also include ravioli & “lasagna” styled dishes. Tips on drying, freezing and preparing fresh pasta with appropriate sauces will also be included.

Students will learn two methods for making pasta, enjoy samplings and finish with a family style pasta dinner (with wine and beer pairings of course!).  Believe us.. you won’t leave hungry.

The bonus – we will find out which Italian makes the most awesome hand-made pasta in Rockland. Will it be Chef Kerry or… Frank?

Class Time -10:00AM – 1:00PM

Format – Classes are primarily demonstration with some hands on and concludes with a full service lunch. Beer and wines will be provided by Central Distributors, Lewiston ME and paired by Eric White.

Class Size – We limit our class to 12 participants. If we have more than 12 participants, and can fill another one, we will schedule another class.

The Cost – $60.00 per person, plus tax per class. Cost includes two glasses wine beer, or soft drinks of choice (depending on what is being paired). Reservations & full payment required.

Lunch Guest Add-on – Those enrolled in the class may invite a lunch guest. $30.00 per guest which includes lunch, drinks and tip.

Call Cafe Miranda to book your spot.See More