Portland, Maine, delivers as a tasty destination

I had heard that Portland, Maine, was filled with amazing restaurants and bakeries, and I couldn’t wait to check them out.

I discovered The Holy Donut, which makes doughnuts with Maine potatoes, enjoyed lobster rolls and clam chowder that were beyond my expectations, and dove into more oysters embellished with pickled onion ice than I could count. I also visited an old Italian grocery and a new bakery filled with topnotch baked goods.

So it is safe to say that Portland, Maine, is definitely worth a detour for a food-centric travel experience.

On my visit, I stayed at the Press Hotel, located in the former Gannett Building that housed the offices and printing plant of the Portland Press Herald. Playful newsroom references abound, including thought-provoking quotes and occasional one-liners in the most unexpected places; typewriter key images woven into the rugs; photographs of the Portland Press in action; and artwork devoted to the typewriters that are now antiques.

I dined in their restaurant, UNION, where Chef Josh Berry impressed with his serious approach to local ingredients and recipe creation. He embodies the concept of farm to table through many of his dishes. Among the many dishes and excellent wines I sampled, this cauliflower and apple salad stood out.

The cauliflower florets are roasted until light gold-

en brown and cooled. Sliced, crisp seasonal apples along with fresh green parsley leaves, toasted pine nuts and shards of pecorino cheese are mixed together to create a unique coldweather salad. The preserved lemon drizzle, a blend of preserved lemon and mayonnaise with lots of cracked black pepper and

the faint licorice flavor of tarragon, is the finishing topping on this versatile salad.

I like to serve this as a first course or as component on a salad buffet. The best part is that it is best served at room temperature.