Vinn Baijiu: Made in Portland

Portland, Oregon is well known for its abundant wineries, craft distilleries and breweries. It is also a Sake lover's destination, with plenty of Sake bars and a Sake brewery located nearby. In addition, you can find a hugely popular Asian spirit being distilled in Portland, the first and only distillery of its kind in the U.S.

The Vinn Distillery, located in Wilsonville, Oregon, just about 18 miles south of Portland, produces Baijiu, a Chinese spirit. The distillery is owned and operated by the Ly family, whose roots stand firmly in China and have been producing Baijiu for over seven generations. The original Ly ancestors were originally from the city of Heyuan of Guangdong Province, which is located in southern China on the coast of the South China Sea. Guangdong is well known for its production of Rice Baijiu, and that Baijiu once was called samshu, which means "triple distilled." This province is also well known for infusing wine and Baijiu with pork.

About four generations ago, the Ly family, seeking a better life, moved to Quang Ninh Province in North Vietnam, just south of the border of the Guangxi Province of China. In 1978, the Ly family was deported from Vietnam and returned to southern China, where they lived for six months before escaping to Hong Kong. They spent another six months as refugees in Hong Kong until they were sponsored by the Meridian United Church of Christ (also known as Frog Pond Church) in Wilsonville, Oregon, and came to the U.S. in 1979.

Above is a photo of the Ly family upon their arrival in Oregon.

Baijiu was very important to the Ly ancestors, and that importance has carried through to the present day. Baijiu is used to honor their ancestors, to accompany celebrations, for medicinal purposes, and for personal consumption. As they lived in tiny villages in both China and Vietnam, there weren't any local liquor shops where they could purchase Baijiu so they either needed to make their own or buy it from one of their neighbors. Many of the villagers chose to create their own and that is how the Ly family got started over seven generations ago. Some of their neighboring villagers even bought Baiju from the Ly family.

In Oregon, the family patriarch, Phan Ly, eventually retired and decided to fill some of his free time with creating spirits made from rice, including Baijiu. Baijiu wasn't readily available at Portland liquor stores so he saw a need to be filled. In 2009, the Vinn Distillery was established though originally Phan wanted to call "Five Siblings," after his five children. Instead, they chose Vinn, which is the middle name shared by all five children, and that name reflects Phan's original intention to honor his children. In addition, "Vinn" roughly translates as "infinite," which they state refers to "the amount of pleasure and taste derived from a single sip" of their Baijiu. In return, the children working at the distillery honor their father by continuing his work producing Baijiu.

A photo of Phan Ly and his wife, Kim Trinh, standing amidst numerous brewer buckets of Baijiu.

The entire family now works for the distillery in one role or another, though some of the members have other full-time jobs. Their mother, Kim Trinh, is the Master Distiller and conducts most of the distillation of their Baiju. The oldest sister, Lien Ly, is also a Master Distiller and in charge of Production. The oldest brother, Quyen Ly, is in charge of Operations while the middle sister, Michelle Ly, is in charge of Sales & Marketing.  The youngest sister, Vicki Ly, is in charge of Accounting & Events while the youngest brother, Quan Ly, who lives in Toronto, helps out when he is in town. It is truly a family affair.

A photo of the distillery, essentially a large pole barn behind their mother's home.

Their Baijiu recipe has changed little since it was previously produced in Vietnam. One of the main differences was that it used to be fermented and aged in ceramic pots. Currently, their Baijiu is made from 100% whole grain brown rice from California. They make their own qu, over the summers, using rice flour and proprietary herbs & spices. Fermentation occurs in small 7-gallon brewer buckets as they have found that the smaller surface area of the those buckets allows the qu to work more effectively.

Distillation occurs in a 40-gallon pot still, which was created by their father who hired a welder friend to help fabricate the still and one other. After three distillations, the Baijiu is then aged in a stainless steel tank for about a year. They still have some bottles of Baijiu that were bottled back in 2009 by their father. They do not filter the Baijiu so it will retain its earthy aroma and flavors. It is bottled at 40% ABV, lower than usual, to make it more amenable to Americans. Each year, they produce about 500 gallons of Baijiu though that should increase now as they have started to distribute outside of Oregon.

Their biggest challenge is educating Americans about Baijiu, most who know little, if anything, about this Chinese spirit. During the last four years, their local population has gotten better, more willing to try their Baijiu, but much more marketing is still necessary for the average consumer to embrace Baijiu. Though the Ly family prefer to drink their Baijiu on its own, they understand that many Americans prefer cocktails so they have a page of Cocktail Recipes for their Baijiu, from a Bloody Mary to a Vinn Dragon. As for food pairings, Michelle Ly told me that the best food for Baijiu is Asian cuisine and that her father's favorite dish to pair it with was Steamed Chicken.

I should also note that Vinn Distillery produces a few other spirits beside Baijiu, including a Vinn Whiskey, Vinn Vodka, and Vinn Blackberry Liqueur. Both the Whiskey and Vodka are made from rice, and the Liqueur is made with their Vodka infused with Oregon blackberries.

I received a media sample of the Vinn Baijiu ($44/750ml). I found it to be a fascinating spirit, reminiscent of Sake yet with its own unique flavors. On the nose, there are elements of steamed rice, some floral aspects and a bit of earthy undertones. The taste follows through on the nose, but with more complexity, including a touch of citrus, more herbal notes and a stronger earthiness. There were also a few nutty notes and a slight heat on the finish. I also used it in a quick cocktail, mixing it with some tropical fruit juice and it did well, muting some of the earthiness and highlighting more of its citrus and herbal flavors.

On its own, it's probably not a good introduction to Baijiu for newcomers, especially with its earthy aspect, though those people would likely enjoy it in cocktails. I think the Vinn Baijiu, on its own, works better for those who have enjoyed some other Baijiu and are willing to progress to the next level. In cocktails, it will be versatile and would work well in plenty of different cocktails. On its own, I'd also pair it will more umami-rich foods like a mushroom risotto, though it might go very well with a spicy barbecue sauce too.

Have you tasted Vinn Baijiu? If so, what were your thoughts?

2013: Favorite Sake Items

What were some of my favorite Sake items of the past year?

Let me continue the lists of my best recommendations and favorites of the past year, 2013. I have already posted seven other lists of my Favorites of the past year, from wine to food, and this is my final list, my Favorite Sake Items of 2013. This is certainly not a complete list but it is more a sampling of memorable matters I have experienced and posted about over the past year.

This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more sake related items, you can just search my blog posts for the past year.

Sake continues to maintain a prominent role, a specialized niche, on my blog. My passion for Sake is ever growing and I continue to promote it to others, to spread the word about this fascinating beverage. I want to destroy the stereotypes about Sake and shine a light on the truth, to show its diversity and complexity. I want more and more people to taste it, finding joy in its flavors. I want more stores to stock and sell Sake, to make it something they recommend to their customers. I want more restaurants, of all cuisines, to carry Sake on their beverage lists. Sake is as worthy as any other alcoholic beverage and deserves at least equal billing.

My Tipsy Sensei Series: Back in 2012, I launched a new and exciting endeavor, to write Sake-related fiction. I have always loved writing fiction and previously posted several food & wine short stories on my blog. So, I eventually decided to create the Tipsy Sensei series, a collection of stories about a Sake expert in Boston who learns that the supernatural creatures from Japanese folklore actually exist. The intent of this series is to share my passion and knowledge of Sake, as well as to tell interesting and thrilling stories, delving into the rich legends and folklore of Japan.

This year, I continued the Tipsy Sensei, publishing two books. The Tipsy Sensei & Others is a book of 9 short stories, including four which are part of the Tipsy Sensei series. Hand Fed Tigers is my novel, a direct sequel to the prior Demons, Gods & Sake. Published in October, Hand Fed Tigers delves into zombies, cats and ninjas. I'm currently working on the next novel in the Tipsy Sensei series, and it will delve into the dark history of World War 2. Thanks to everyone who has bought and read the Tipsy Sensei books, and I greatly appreciate your reviews and input.

Sake in the News: Sake seems to be getting more and more attention in the media, and I also had an article, 10 Things To Know About Sake, published in the Beverage Media magazines. Magazines from Wine Spectator to Boston Magazine published Sake articles, although they contained a few errors. Most Sake articles in these magazines are introductory, so it is tougher to find more in-depth articles though some change may be on the way. Sake Evangelist John Gauntner is behind a new magazine, Sake Today, which has not yet published its first issue, though it sounds very promising. I eagerly look forward to its inaugural issue.

Most Common Sake Error: I see the same error time and time again, both online and in print. And the fact that it continues to get printed helps to perpetuate and spread the error to others. The error centers on the Junmai sake and whether there is a minimum polishing requirement for the rice. Many state that Junmai must be polished down to at least 70% of the rice kernel but that is incorrect. Ten years ago, that law was changed and now Junmai does not possess a minimum polishing requirement. To be Junmai, a Sake can only contain 4 ingredients: rice, water, yeast and koji-kin. Please stop claiming that it must be polished down to at least 70%.

Sake Exports: As I mentioned last year, Sake exports have continued to grow, breaking some previous records, though exports still constitute only a small portion of the Sake industry. During the first six months of 2013 (the most current statistics I have), Sake exports had grown by 11%, which is a reason to rejoice. The U.S.generally imported about 25% of Sake exports, but during the first half of 2013, that figure rose to 28%, showing that U.S. Sake consumption is on the rise. Though Sake consumption in Japan continues to decrease, that decrease is mainly due to major decreases in futsu-shu, while premium Sake consumption has shown a small increase. More good news!

Sake Seminar for Designers: The annual Design Blogger's Conference is a fascinating event for interior design bloggers, and not the first place you might think you'd find a Sake seminar. However, I was invited to be one of the speakers at the 2013 event, to discuss Sake and blogging, as well as to do a tasting. The attendees were very receptive and curious, and the Sparkling Sake seemed to win over many new fans. Outside of the seminar, I got to meet and chat with numerous attendees, and it was a great place to network, and spread my passion for Sake. One can make Sake converts where ever one travels.

Favorite New Sake Portfolio: Unfortunately, Massachusetts doesn't seem to see much new Sake, and I have tasted most of what is available here. When I travel, I am always eager to sample new Sakes, to see what else is available across the country. While in Portland, Oregon, my friend Gordon introduced me to the portfolio of The Floating World, a small Sake importer based in New Mexico. The company was started in 2011 by Deborah Fleig and Linda Tetrault, and they currently import five unique and delicious Sakes, though these are not available in Massachusetts right now. I tasted all five Sakes and found them all compelling in their own respect, and if they are available in your area, definitely check them out.

Favorite Overall Sake: At my superb dinner at N/Naka in Los Angeles, we ordered a bottle of the Denshin Natsu Daiginjo Nama, which I later learned was a rare Sake, with only 420 bottles made each year. It is produced by the Ippongi Kubo Honten brewery, which was founded in 1902, in the Chubu region of the Fukui prefecture. It was made from the famed Yamada Nishiki rice, which was polished to 50%. Incredibly complex, great fruit flavors, crisp, clean and smooth. A "Wow!" Sake, sure to impress, and which everyone at our table loved very deeply. It receives my highest recommendation though it may be difficult to locate.

Favorite Junmai Sake: The Denshin Ine Junmai is from the same brewery as my Favorite Overall Sake, though I enjoyed this one at the Masu restaurant in Portland. It is made from Koshinoshizuku rice, which was polished to 65%. Smooth, full bodied and fruity, this was an easy-drinking Sake, something you could sit and drink all night. This can be enjoyed with or without food.

Favorite Ginjo Sake: This category was a tie, though interestingly, both Sakes are Okarakuchi, meaning that they are dry, and usually refers to very dry Sakes. The Okarakuchi “Super Dry” Junmai Ginjo Muroka Nama Genshu is from the Floating World portfolio. It is made from Yamada Nishiki rice, polished down to 60%, and has an SMV of +18, which would tend to make you feel that it would be very dry. This Sake is also said to age well, something unusual in the Sake world as most Sake is not produced to be aged. This was a bone-dry Sake, very crisp and clean, with more subtle, though complex, flavors that nearly elude your palate. You'll find some intriguing fruit flavors, such as pear and melon, and what seems like mineral notes too. This would be an excellent Sake with seafood.

The Toyo Bijin Junmai Ginjo Okarakuchi Sake is also made with Yamada Nishiki rice, which has been polished down to 55%, and has an SMV of +15. It also has a higher than average acidity, 1.5, which contributes to its perceived dryness. I greatly enjoyed this Sake, finding it to be crisp, clean and smooth, with pleasant flavors of melon and Asian pear. A well balanced Sake, it is easy drinking, and would appeal to both Sake lovers and newcomers to this wondrous beverage. This would be an excellent Sake with food too, especially as it possesses a higher acidity.

Favorite Kimoto/Yamahai Style Sake: The Hakugyokko “White Jewel” Junmai Yamahai Muroka Nama Genshu, from the Floating World portfolio, is made by the only brewery that uses a Hot-Yamahai method. Usually, yamahai is brewed with cold temperatures, like nearly all Sake, to prevent potential invasion by unwanted bacteria. Kidoizumi developed a special method of cultivating natural lactobacillus and adding it to a starter kept at a very high temperature. The White Jewel is made from Yamada Nishiki rice, polished down to 60%, and has an SMV of -5, which would tend to make you feel that it would be slightly sweet. However, it also has a high acidity, at +2.1, which tends to make it more dry. I am a huge fan of Yamahai Sake, loving its rich umami and earthier flavors. I would sum up this Sake with a single word: savage. It had a more wild, earthy taste, much more savory and dry. It had a richer mouthfeel, with subtle melon and pear flavors beneath the earthier elements. There was plenty of complexity and depth of flavor, and I would love to have paired this Sake with a mushroom risotto or a leg of lamb. 

Favorite Nigori Sake: The Soma no Tengu “Forest Spirit” Junmai Ginjo Muroka Nama Genshu Usu-nigori, also from the Floating World portfolio, is produced by the Uehara Shuzo, founded in 1862, which is a very traditional brewery in many ways. Most of their Sake is produced with wild yeasts, and they use local rice, about 30 different types, which have been sustainably grown. The Forest Spirit is made from Yamada Nishiki rice, polished down to 59%, and has an SMV of +6, which would tend to make you feel that it would be dry. It is a usu-nigori, which means it is a "thin" nigori which has been pressed so only a minimal amount of the lees end up inside the Sake. You may be used to sweet nigori Sake, but this will surprise you with its dryness. It is a smooth, easy drinking Sake with mild tropical fruit flavors enhanced with a slight steamed rice taste. It has more depth than many other nigori Sakes, and I much prefer this style over the sweet versions.

Most Unusual Sake: The Inemankai “Ine’s Full Bloom” Junmai Genshu is another from the Floating World portfolio, and is produced by the Mukai Shuzō, which was founded in 1754. The current Toji is Kuniko, the eldest daughter of the owner and one of the first women in Japan to become a Toji. They are known for creating experimental batches of Sake, with unusual rice types and different yeasts. The Inemankai is made from Gohyakumangoku & Murasaki Komachi (an ancient variety of red rice). Even the polishing is more unusual, with varying rates for different rices. The brewing rice is polished down to 83%, the koji rice is polished down to 73%, and then the red rice is only polished down to 91%. It has an SMV of -5, which would tend to make you feel that it would be a little sweet. However, it also has a high acidity, at +2.3, which tends to make it more dry. I might have had red Sake only once or twice before, so it is a special treat. It possesses an interesting ruby red color and presents a more unusual taste, like smoked fruit. There is a definite smokiness to the Sake and it is more savory and dry, with a crispness due to the acidity. Its complexity is somewhat enigmatic, as you try to determine the flavors that flit across your palate.

Favorite Introductory Sake: What Sake is best to introduce a newcomer to the category? Well, the Obata Manotsuru "Crane" Junmai might be a good choice.  It is made with Koshiibuki rice, which was milled down to 65%, and has a Sake Meter Value of +6 to +8, meaning it is more on the dry side. This was a crisp, smooth and clean Sake with flavors of melon and peach. It had a rich mouth feel and the finish was long and satisfying. A pleasant, easy drinking Sake which would pair well with a variety of foods. It should appeal to a broad range of preferences and palates, so would make a nice Sake for someone just starting out, though even Sake lovers will enjoy it.

Favorite Sake Crawl: With my friend and fellow Sake lover Gordon, we enjoyed a fun Sake Crawl in Portland, starting with a tasting at my hotel. We then went out on the town, hitting three different spots, and enjoying a variety of Sakes, paired with some delicious food. We ended up at a bar that looked out on the city, a great way to end the evening. Portland truly is a city for Sake lovers, especially with good friends like Gordon.

Sake & Food Pairing: I've written a number of articles about the versatility of Sake and food, and wrote two more this past year, including Sake, Seafood and Lobster Anywhere and Pairing Cheese & Sake. Others in the media also seem to be catching on that Sake is great with all types of cuisines, especially because of the umami factor. I've been writing and talking about Sake and Umami for over five years (including this popular post The Science of Sake & Food Pairings).  In a recent article in the Japan Times, the idea of Sake and Umami is continuing to spread. Start adding Sake to your menu, no matter what type of food you are eating.

Favorite New Sake Book: Though Sake, Health & Longevity by Yukio Takizawa was published in 2011, it seems that it only recently became available as an e-book and I picked up a copy. In my post, Health Benefits of Sake, I discuss some of the findings from this small, but informative book. the book discusses more than just health benefits, and gives info on Sake production, food pairing, and more. If you are interested in Sake, pick up a copy of this book.

My Favorite Sake Rant: In Sake Don't Need No Stinkin' Scores!, I explain why I don't believe Sake should be scored on the 100 point system like wine. This was inspired by a Wine Spectator issue which reviewed Sake without scoring them. However, they indicated they might do so one day, if they acquired more tasting experience. Sake benefits from not being scored, and I hope that my Rant persuades you to agree with my position.

Kanpai!

What were some of your favorite Sake items this year?

Sake News: Sudo Honke to a New Sake Blog

1) What was happening in the world in 1141 A.D.? That is more than 860 years in the past and much of what existed then remains now only in ruins. But, at least one company still exists, a Sake brewery, Sudo Honke, that has seen 55 generations during all of those centuries. Established in 1141, Sudo Honke is the oldest, continuous existing, sake brewery in Japan. Such a great sense of history. But it nearly ended its lengthy reign recently due to the nuclear disaster at Fukushima. Fortunately, it weathered that adversity and is ready to forge ahead to continue its rich, vibrant history.

The Japan Times published an excellent article about this brewery and its recent challenges. Genuemon Sudo, the current president of the brewery, has much of importance to say, including: "Focusing on preserving nature is crucial to making a truly fine sake, and that is what matters the most. (The key to longevity) isn't about creating a popular brand or selling more products." Wise words that apply to far more than just Sake. I hope that the brewery continues producing sake for many more years to come.

2) DNAinfo has an interesting article about how Sake is making significant inroads in New York City. New Yorkers are desirous of learning more about Sake, and have been filling the seats in local introductory Sake classes. The article contains some basic information about Sake too, though not all of it is fully accurate. For example, it states that nigori is unfiltered, implying it does not undergo charcoal filtering, which is completely inaccurate. True unfiltered sake is called muroka, not nigori. Nigori is created through a special pressing process where some of the sake lees pass through mesh holes and enter the sake. Nigori is usually charcoal filtered, and if it were not, it would also state muroka on the label.

In addition, modern rice polishing equipment can reduce rice down lower than the 35% stated in the article. For example, Dassai makes a Sake where the rice has been polished down to 23% and there is at least one other sake brewery that has polished the rice down to 9% of its original size. There is probably a limit to how much polishing actually affects the Sake, as some of that great polishing may actually be removing valuable starches.

3) In Seattle Weekly, there is a discussion with Marcus Pakiser, Sake sommelier for Young's Columbia Distributing Co., about the Sake scene in Seattle as well as Sake in general. I had the pleasure to meet Marcus, and share some Sake with him, on my last trip to Portland. He is very knowledgeable and passionate about Sake, a great advocate for this compelling beverage. The Sake scene in Seattle is weak, and education is severely lacking, which is a common problem in many areas across the country.

Marcus has contributed greatly to Portland becoming a Sake mecca. "But it's only in Portland, which leads the nation in per capita sake consumption, where non-Japanese restaurants offer sake flights and regularly serve the beverage with food that's not remotely Asian." The country needs more Sake evangelists like Marcus.

4) My friend Gordon Heady, a Sake aficionado who is now living in Japan, has started a new Sake blog. Though he just started writing in September, you should put it on your radar to learn more about Sake. You can read articles like Ginjo vs Junmai: Don't Fall Prey To Polish Bigotry! or Eleven Fun Facts About Sake. Gordon will be working in a Sake brewery soon so his insights should be invaluable. There certainly are not enough Sake blogs out there so I am very pleased that Gordon seized the reins and chose to take that route. Kanpai!

Foodie Stops in Portland

On my recent trip to Portland, Maine, I made numerous stops, checking out a variety of shops, bakeries and more. I wanted to highlight some of these stops though please remember that there are numerous other places worthy of checking out.

LeRoux Kitchen, which also has stores on Martha's Vineyard and in Portsmouth, New Hampshire, is a fairly large store that sells kitchenwares, gourmet foods and wine. Their kitchenware selection is fairly extensive from small gadgets to small appliances. Their gourmet foods also cover a nice range, from sauces to chocolates, from chips to dips. Their wine selection is relatively small but does make it more of a one-stop shop. It is an interesting store and worth a stop.

LeRoux Kitchen
161 Commercial St.
Portland, ME
Phone: (207) 553-7665

The Standard Baking Co., pictured above, has a wide selection of breads and other delectable baked goods. Everything looked so good and I did not try even half the items I would have liked to taste. But what I did have was fresh and tasty. I especially liked their vanilla-flavored madelines (one of my favorite cookies) as well as their brioche rolls. I plan to return here soon to check out more of their items, including their flat bread pizzas.

Standard Baking Co.
75 Commercial St.
Portland, ME
Phone: (207) 773-2112



The Two Fat Cats Bakery is located not far from Duck Fat and they have a more limited selection than the Standard Baking Co. But what they do make, they make very well. They generally have cakes, pies, cupcakes and a few other items. But some of the items on their menu are only available by special order. They have very good cupcakes, moist with plenty of flavorful frosting. Their whoopie pies are also very good, with a rich, chocolaty cookie sandwiching a creamy interior. Next time I go, I want to special order one of their coconut cakes.

Two Fat Cats Bakery
47 India St.
Portland, ME
Phone: 207-347-5144



The Browne Trading Gourmet Market is one of the best stops in Portland for wine lovers, though foodies too will find much here. As you enter the store, there is a large counter with fresh fish available for sale. The fish looked very good and prices seemed very reasonable. The rest of the front of the store has other gourmet and local foods, including cheeses, produce, smoked fish, sauces and more.

The rear of the store is their wine shop, a large, well-cooled room containing a very diverse selection of wines. As it was a rather hot day, I was glad to see the store was keeping their wine area so cool. They stock wines at all price points, including some very high-end wines from all over the world. They have a very diverse selection, including wines from places like Lebanon nd they even have a decent selection of Japanese Sake! Prices are average. I highly recommend that wine lovers who visit Portland stop here and check out their selection.

Browne Trading Gourmet Market
262 Commercial Street
Portland, ME
Phone: 207-775-7560

Duck Fat & Rachel Ray

Yes, that is Rachel Ray standing in front of Duck Fat in Portland, Maine. While I was visiting Duck Fat, Rachel Ray showed up to film a TV segment. I did not know beforehand that she would be there.

Duck Fat is a small restaurant, a hole in the wall that is worth a visit. They have a very limited menu, basically paninis, salads, soups and Belgian fries. The paninis ($6.50-$13) are very good, especially the Long Island Duck Confit, Grilled Ham and Cheese and the B.G.T. (thick cut bacon, goat cheese & Maine hot house tomatoes). The bread comes from the Standard Baking Co., a bakery in Portland I will talk more about soon on my blog.

The most compelling offering is their famed Belgian Fries, twice fried in Duckfat & served Belgian-Style in a cone ($4.50/small & $5.75/large). You can choose from a variety of dipping such as sweet & sour mustard, duck gravy and curry mayo. I found them very flavorful with a nicely crisp exterior and a fluffy interior. Cooking in duck fat certainly makes for a delicious taste. My favorite dipping sauce is the truffle ketchup, which adds an interesting earthiness to the ketchup flavor.

For dessert, you can order the beignets ($3.75). These are actually doughnut holes which you can have topped with your choice of cinnamon, sugar or chocolate. Like the fries, these have a crisp outer shell and a fluffy inside. They are addictive, and you want to keep popping beignet after beignet into your mouth.

This is a very good place for lunch or a quick bite. You definitely have to try their Belgian fries if nothing else.

Duck Fat
43 Middle St.
Portland, ME
Phone: (207) 774-8080

Rabelais: Feed Your Mental Hunger

I am a man of many different passions. For one, I am a voracious reader and own a veritable library of books, an eclectic assortment of thousands of paperbacks and hardcovers. So when I travel, I love to check out bookstores, hoping to find something exciting and interesting. A week does not pass without me purchasing at least one, and usually several new books.

My passion for food and wine is also quite evident. So when you combine my love of books with my love of food and wine, you create something that ignites my passions. On my recent trip to Portland, Maine, I found a place which did exactly this, Rabelais Books. Located a short distance from Duck Fat, this bookstore is a "must stop" for any food and wine lover.

Rabelais Books, which opened in April 2007, is an independent book store owned by Don and Samantha Hoyt Lindgren. Both of them were working in the store when I visited and they both seemed very pleasant and personable. Rabelais has that intimate feel of many other independent bookstores.

The store stocks new, out of print, and rare books on food, wine, beer, spirits, farming, gardening and related topics. Samantha mentioned they were concerned how the large bookstore chains would display many books but for only a short time period. If you did not happen to see the book during this brief time, then you might never learn about it. Samantha and Don wanted to give a longer shelf life to some of those books, even those that were out of print, because they felt those books were interesting and that people would like to buy and read them, if they only knew about them.

Though the store is relatively small, it is still comfortably spacious and filled with plenty of books. The books are easy to check out and most of them are organized by subject. It is the kind of place you could easily spend a couple hours browsing all the selections. I am sure you will find titles here that you probably have not seen anywhere else. I certainly found many that were new to me.

I ended up buying several books, and probably would have bought even more if I had spent additional time browsing their shelves. The diversity of their selections is excellent, and I really love their idea of giving additional life to books that come and go too quickly at large chain bookstores. Plus, you have to appreciate the personal touch you find here, store owners doing it for the passion.

Check out their website for more information about the store, including a list of upcoming events as well as their own blog. I will certainly return here the next time I am in Portland and give it my highest recommendation. If you visit Portland, make sure to stop by.

Rabelais Books

86 Middle St.

Portland, ME

Phone: 207-774-1044

Becky's Diner: Lobster Omelet

It was a sunny Saturday, just a beautiful day, so I decided to take a ride to Portland, Maine. Portland has become quite the foodie mecca and has much to offer the food and wine aficianado. Though you could eat breakfast at home before venturing up to Portland, you might want to just leave early and have breakfast there. One excellent option is Becky's Diner.

Becky's Diner is a medium-sized restaurant with numerous tables as well as two long counters where you can sit. It is not fancy but does give that homey vibe. It is certainly popular as there was a wait to get a table, though there were a few openings available at the counter. They are open for breakfast, lunch, and dinner. Plus, they have a late-night take out window.

They have a lengthy breakfast menu with all of the usual selections including egg dish, omelets, pancakes, French toast, breakfast sandwiches and fruit bowls. Prices are reasonable, especially considering the quantity of food you receive.

I had to order the Lobster & Swiss Cheese Omelet (Market Price-$13.95 when I had it) which comes with home fries and choose of bread. I was amazed at how much lobster was inside of the omelet. It certainly seemed like all of the meat from an entire lobster. It was very tasty, with plenty of cheese, and the lobster was very good. Certainly an excellent way to start off the day. The home fries were also delicious, fried cubes with a nice crunch to the exterior but soft and fluffy inside. I also tried their French toast ($5.50) which was another winner, with some cinnamon flavor on it.

Service was very good and I do recommend you check this place out. Start off your trip to Portland with a hearty breakfast.

Becky's Diner
390 Commercial St.
Portland, ME
Phone: (207) 773-7070