Over the weekend, the Wall Street Journal published an article by Nancy Harmon Jenkins about Long Grain in Camden,
If I told you that one of the most captivating Asian restaurants in the country is a hole-in-the-wall in a pretty little town on the coast of Maine, would you believe me? Forget lobster rolls, I tell skeptics; you’re going to love the kao klug kapi. And the always come away from Long Grain, in Camden, with a one-word reaction: “Wow.”
and the Lewiston Sun Journal has published an interview with A-list food writer and editor, and Maine native Scott DeSimon. He will be a judge at the Down East lobster roll competition in early July.
It’s your first time judging a lobster roll competition. What will make the winner stand out? For me, the ideal roll is all about the perfect mix of mayo to perfectly cooked meat, with very little in the way of other ingredients or seasonings. And the bun needs to be hot and buttery, with a touch of crispness from the flat top. Simple, but so many people screw it up. Of course, if someone does some brilliant take on a lobster banh mi, I could be swayed.