Today’s Maine Sunday Telegram includes a feature article on the fast growing Maine cider industry.
McGrath sees Maine’s robust food and beverage scene as a major force behind the state’s growing cider market. “Like in Oregon and Washington, part of it is there is an existing culture that celebrates apples. Maine just has a really rich cider culture,” he said. “The craft beer and local food scenes have created an atmosphere where consumers are excited to try the local cider.”
Today’s paper also includes a review of Station 118 in Thomaston.
Beef brisket is among Station 118’s stronger suits, especially pulled brisket seasoned with wonderful homemade pickled onions and a generous glug of chipotle-bourbon barbecue sauce (orders of magnitude better than all the other sauces at Station 118). Bundled into three overstuffed brioche-bun sliders ($22) and plated up with appealingly well-done fries, this plate is a must-order.