David Patrick Columbia, the founder and editor of the New York Social Diary, mused last Friday that September is the “transition month to autumn with New Yorkers getting out again.” He also mentioned today on his blog that his apartment was “already dark except for my desk lamp” at 7:00 p.m. last night. These slight variations of light and dark and the transition to early autumn are omnipresent here in Maine too.
That small bit of red caught my eye early Sunday morning and stopped me. The iPhone camera doesn’t do it justice.
Like Manhattan, Maine experiences a sort of “social season” as the temperature declines. Summer’s many outdoor spectacles transition from beach and deck to restaurants and performance centers.
At the Gendron Franco Center, the Midcoast Symphony will perform their first concert of the 2018 – 2019 season on Saturday, October 20, at 7:00 p.m. This program will feature French composers of the nineteenth and early twentieth century, including Hector Berlioz’s Symphonie Fantastique. Tickets are $20.
If classical music is not your cup of tea, you might enjoy Fiddle-icious, also at the Gendron Franco Center on Sunday, October 28, at 2:00 p.mm. This “orchestra” of fiddlers, join together en masse and play “traditional tunes, dances, and songs passed down from our Scottish, Irish, Québécois, and Acadian ancestors.” Tickets for this event are $18.
There are many more things happening in October, but these two caught my eye.
I’ve recently had two delicious dinners at a new restaurant in town, Flux. I’ve interviewed the chef and owner, Jason LaVerdiere, and I’ll be writing a food article for the Lewiston Sun Journal in the next few weeks. The restaurant was recently reviewed by Portland Press Herald food critic Andrew Ross.
I am not a food critic. I eat almost the same meals every day, unless I go to a restaurant. Sometimes I cook for others. When I do, I think “relatively simple” and “easy to prepare.” I recently learned that you can buy pre-cooked organic brown rice at Trader Joe’s, so perhaps I am still far behind the curve when it comes to easy preparation.
All this to say, I should have walked down to Flux earlier this year. They opened in April and here it is October and I’m just now getting a fork on LaVerdiere’s Steak Frites, Korean Cauliflower, and Crispy Chicken Sandwich. (Andrew Ross thought there was too much house sauerkraut on the sandwich, but I disagree.)
LaVerdiere and I talked about restaurants, food, and life for over an hour a few weeks ago. Business has been pretty steady, he said, even though he and his brother are only six months into their venture. I’m still writing my article in my head right now. I’ll let you know when it’s published.