Restaurant Winners

Recognition was also given to 2005’s regional restaurant winners.

Dysart's, Bangor
Maine Highlands

Helen's Restaurant, Machias
Down East/Acadia

Susan's Fish 'N Chips, Portland
Greater Portland/Casco Bay

Moose Point Tavern, Jackman
Kennebec and Moose River Valleys

Blue Moose , Monticello
Aroostook

Lobster Barn Restaurant - York
Southern Maine Coast

The Corner Restaurant is a small eight-table casual restaurant serving lunch and dinner six days a week and breakfast on Sunday mornings. “We added a lot of local ingredients to our menu, and our loyal customers really supported us,” said Corner Restaurant head chef and owner Steve Haver. Haver has added items such as local venison distributed by Sunrise Ridge Deer Farm in Liberty, Maine seafood such as scallops, clams, haddock, shrimp, crabmeat, lobster and Bartlett Wines from Gouldsboro. “Many of the items we added were so popular that we plan on keeping them on our regular menu,” said Haver.

Governor John Baldacci, Department of Agriculture Commissioner Seth “Brad” Bradstreet and Maine Restaurant Association President Dick Grotton, presented a plaque to Steve Haver, chef/owner of The Corner Restaurant.

In 2005, over 11,000 Mainers and visitors from all 50 states and 22 different countries dining at one or more of the 77 Maine Menus Month participating restaurants filled out a coupon rating how well the restaurant featured Maine items on the menu. All coupons were entered into a drawing for prizes, including a two-day getaway at the Harraseeket Inn in Freeport.

The Department of Agriculture also named five regional restaurant winners for the October 2004 promotion:

The Village Inn of Auburn
(Kennebec and Moose River Valleys)

Freeport Café of Freeport
(Greater Portland and Casco Bay)

Gateway Lobster Pound of Ellsworth
(Downeast and Acadia)

The Lobster Barn of York
(Southern Maine Coast)

The Blue Moose of Monticello
(Aroostook).

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Winners of the Fifth Annual Maine Menus Month Announced

The Maine Department of Agriculture has named The Corner Restaurant of Liberty and Dysart’s of Bangor as the statewide restaurant winners of the fifth annual Maine Menus Month.

Maine Menus Month is a month-long celebration of Maine foods and the restaurants that feature Maine grown, raised and harvested ingredients. It is held annually in October. Nearly 100 restaurants from around the state took part in 2004.

This promotion helps highlight the vital connection between farmers, restaurants and consumers. From hometown to four-star restaurants, more and more restaurants are recognizing that their patrons want to find fresh, seasonal, locally sourced foods when they dine out.

Throughout October, patrons who rated how well Maine foods were featured at the restaurants were automatically entered into a drawing to win a 2-night vacation package at The Cliff House Resort and Spa in Ogunquit. This year’s grand prize winner was a patron of Sarah's Cafe and Twin Schooner Pub, in Wiscasset.  Dysart’s and the Corner Restaurant garnered a combination of the most votes and highest ratings overall.

“Many of our customers are truckers hauling Maine ingredients,” said Mary Hartt of Dysart’s, who has now seen her iconic Maine restaurant win two years in a row. “They appreciate our support of the local agriculture community.

”Steve Haver, of the Corner Restaurant, a first-time winner, said “We use fresh ingredients every day.  It is a way of living for us.  We’re excited to be included in Maine Menus Month, and thank our customers for voting for us.”

Maine Lakes and Mountains:
The Slamma

The Maine Highlands:
Dysart's Restaurant

Downeast and Acadia:
124 Cottage Street

Kennebec and Moose River Valleys:
Moose Point Tavern

Southern Maine Coast:
Amore Breakfast

Greater Portland and Casco Bay:
Susan's Fish 'N Chips

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Governor Recognizes Dysart's Restaurant — Maine Menus Month 2003 Statewide Winner

Augusta - On Wednesday, January 7, at the Blaine House, Governor Baldacci, First Lady Karen Baldacci and Agriculture Commissioner Robert Spear recognized Dysart's Restaurant (of Hermon, Maine) as the 2003 statewide Maine Menus Month restaurant winner of the "Best Maine Menu" award. Dysart's had the combination of the most votes and high ratings from diners for how well they featured Maine foods on their menu during October (Maine Menus Month), 2003. Mary Hartt and her brother Tim Dysart (co-owners with their brother Ed Dysart) accepted the award and brought pies and grandmother Daisy's bread apple pudding for sampling.

Upon presenting the "Best Maine Menu" plaque to Mary Hartt and Tim Dysart, the Governor praised the restaurant owners for their restaurant's accomplishments and commitment to serving local foods over the years. "Giving this award is easy and a real pleasure, because they really deserve it."

Dysart's is a family operation that started as a truck stop that was displaced by I-95 in 1957. Ten years later, the landmark restaurant opened on 60 acres at Exit 44 (soon to be Exit 180) on Cold Brook Road in Bangor offering a traditional Maine menu and complete truck stop services. "We are here and our business has been built because of truckers hauling Maine products. We can tell what season it is by the trucks that come through - whether they're hauling potatoes south or bees heading for the blueberry barrens," says co-owner Mary Hartt.

Maine Menus Month participating restaurants run the gamut, from upscale cafes and white tablecloth establishments to breakfast diners, and as is the case with Dysart's, a very popular truck-stop restaurant serving hearty home-style food 24-hours a day. Dysart's web site (www.dysarts.com) emphasizes the traditions and basic fare that are the cornerstone of the restaurant, frequented by truckers (of course), but by owners of smaller vehicles and non-drivers too. From Dysart's web site: "Dysart's Restaurant - A Maine institution - known for serving "Maine" style home cooking at its best since 1967. Extremely friendly and efficient service
in a homey atmosphere. World famous food derived from our grandmother Daisy's recipes. She was a Mainer and used Maine ingredients when possible and we continue to follow the tradition today. East Corinth Beans, Triple H Farm Beef, Aroostook Potatoes, Conant's Apples, Southwest Harbor Scallops, Busque's Maple Syrup, Seafood, Blueberries, and Seasonal Produce." According to Mary Hartt, the volume of business exceeds 1,500 meals each weekend day and well over 2,000 on holiday weekends.

Robert Spear, Commissioner of the Maine Department of Agriculture was also on hand for the award presentation. "Maine Menus Month is just one part of the Department's ongoing "get real. get maine!" campaign to build public awareness of Maine food and farms," said Commissioner Spear. "This promotion is doing the job we hoped it would, and it continues to gain momentum. In our first year we had only 60 restaurants participating - this year there were more than double that amount. In our first year we received fewer than 1,000 entry forms from diners and this year we received almost 4,500."

Dysart's Restaurant can be found at: www.dysarts.com.

Regional 2002 Winners

Governor Presents 2002 Maine Menus Month Award to The Thomaston Cafe

On December 5 Governor King announced the “Favorite Restaurant” winner of Maine Menus Month. Chef-owners of the Thomaston Cafe, Herbert and Eleanor Peters, received the award at the Governor’s office in Augusta. During October, over 125 Maine restaurants featured menu items made with locally grown, raised or harvested ingredients. Diners were able to rate the meal they ate (to determine the winning restaurants) and enter a drawing for prizes. Over 2,800 entries were received. Seven other restaurants are being recognized as regional winners.

"I love to use Maine seafood," said Herbert Peters of The Thomaston Cafe. More than 30 years ago I began cooking with mussels and at that time no other restaurant in the area served mussels. We know the value of supporting local businesses so we shop at the farmer's markets and support local businesses so that we can offer Maine foods as much as possible. We've been doing what we do since 1990 and our menu and the freshness and quality of our food has been very well received by our customers."

Maine Menus Month, now in its third year, was developed by the Maine Department of Agriculture, Food and Rural Resources as part of its “get real. get maine!” campaign, to increase consumption of local foods. "Increasing use of Maine foods in local restaurants is one way to help sustain our traditional farm and fishing industries, and at the same time it offers restaurants the opportunity to boost sales to residents and visitors from away who are looking for an authentic local food experience," said Deanne Herman, Marketing Manager at the Department of Agriculture. Herman added, "Over 25% of the ballots were from people who live out of state."

The Thomaston Café, known for their local food offerings, presented the Governor with a platter of crab cakes, salad featuring fresh local greens, and a wild blueberry pie.

About top rated restaurant, The Thomaston Café
Chef-Owner Herbert Peters, a native of Germany, is a Certified Culinary Educator and was a Culinary Arts Instructor for 20 years. In addition to his teaching career, he has 30 years of experience working as a chef in New York City and Maine. Several years ago his colleagues of the American Culinary Federation, Maine Chapter, named him Chef of the Year.

The Thomaston Café was chosen by the New York Times (July 10, 2002) to be in the Dining Out section as: "Enduringly Yankee, with a Modern Twist" places to go if you're driving up the coast of Maine. Their renowned fishcake recipe was featured in the December 1995 Gourmet Magazine "As You Like It" column. Downeast Magazine chose their Haddock Chowder as an exceptional dish and praised their many creative menu items. (April 1998). More information is available on the Thomaston Café web site: www.thomastoncafe.com.

In addition to Sarah's, Department of Agriculture officials also awarded Eight Regional Awards:

County Style Restaurant, Sebec - Katahdin/Moosehead/Penquis Region

Dionne's Family Restaurant, Fort Kent - Aroostook County Region

Just Barb's, Stockton Springs - Mid-Coast Region (Statewide winner in 2000)

Ken's Family Restaurant, Winslow - Kennebec and Moose River Region

Poncho's Cantina, Auburn - Maine Lakes and Mountains Region

Susan's Fish 'N Chips, Portland - Greater Portland and Casco Bay Region

The Cliff House, Ogunquit, Southern Maine Coast Region

Washington County Technical College, Calais - Downeast Acadia Region









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Sarah's Cafe and Mercantile of Wiscasset won top honors in 2001, receiving recognition at a press conference with the governor.

"It's terrific to see so many people all over the state choosing meals made with ingredients that are locally-grown," said Governor Angus King. "Not only are they getting the freshest and best-tasting food available, they're also supporting Maine farmers and providing a tremendous boost to the state's economy."

"Everything we bring in is fresh. We cut, we dice, and we slice everything here - it's all made with fresh Maine ingredients," said Mary Jane Dillingham, General Manager at Sarah's. "That's what makes our soup bar."

More than 2,500 votes were cast by diners during the October 2001 promotion.

Maine Menus Month was developed by the Maine Department of Agriculture, Food and Rural Resources as part of its "get real. get maine!" campaign.