“Waking up Thursday morning to another dreary day and the sense of being physically stuffed, they focused on FISH. While Charlotte interviewed the postmaster about the origin, techniques, and ingredients for his best-in-Maine lobster bakes, Nicole set off to gather recipes for glazed salmon, baked pesto haddock, and cod crusted with marjoram, a minted savory unique to Quinnipeague, and sage.” RecipesSeafoodInterviewingCharlotte And Nicole Book:Sweet Salt Air Source: Sweet Salt Air
“While Nicole drove off in search of recipes for fish hash, clam fritters, and salmon quiche, Charlotte settled in the Chowder House with Dorey Jewett, who, well beyond the assortment of chowders she always brought to Bailey's Brunch, would be as important a figure in the book as any. They sat in the kitchen, though Dorey did little actual sitting. Looking her chef-self in T-shirt, shorts, and apron, if she wasn't dicing veggies, she was clarifying butter or supervising a young boy who was shucking clams dug from the flats hours before. Even this early, the kitchen smelled of chowder bubbling in huge steel pots. Much as Anna Cabot had done for the island in general, Dorey gave a history of restaurants on Quinnipeague, from the first fish stand at the pier, to a primitive burger hut on the bluff, to a short-lived diner on Main Street, to the current Grill and Cafe. Naturally, she spoke at greatest length about the evolution of the Chowder House, whose success she credited to her father, though the man had been dead for nearly twenty years. Everyone knew Dorey was the one who had brought the place into the twenty-first century, but her family loyalty was endearing.” RestaurantsChefRecipesSeafoodInterviewChowderCharlotte And NicoleDorey Jewett Book:Sweet Salt Air Source: Sweet Salt Air
