Issue #02 (November 2023)

Where We’re Going

The Brooklin Inn

As the days get quieter and the sun sets earlier, bundle into your car and meander your way through Blue Hill and along the peninsula to Brooklin. About an hour and fifteen minute drive from the island, Brooklin is one of my favorite drives. To me, it represents true, old world Maine. Stop for a cocktail and a dinner of fried Brussel sprouts, pâté and oysters at The Brooklin Inn and then pop down the road to the Brooklin harbor to look at the moon. Check out Brooklin Inn’s menu here

Menu

---

What We’re Listening To

The Salt Market’s Japanese Jazz

Lately The Salt Market has been on a Japanese jazz kick. Kübla by Wyl, Wun Two is a personal favorite. Its smooth beat and swanky saxophone are both vibey and comforting. Check out our Japanese Jazz mix for November here.

---

What We’re Eating

The Salt Market’s Blueberry Jam

In preparation for the holidays, we are perfecting our jam recipes and have been piping them into our new fried and sugared donuts with Bavarian cream. Our blueberry jam is made with Maine blueberries and lemon zest, a lovely combination of sweet and tangy. I had it on vanilla ice cream the other night and it was 15/10 delicious. Buy yours at our Holiday Shop online

Holiday Shop

---

What We’re Drinking

Apple Cider Aperol Spritz

Yields 1 drink

• 1 1/2 ounces apple cider (homemade or store-bought)

• 1 ounce Aperol

• 3 ounces Prosecco

• 1 1/2 ounces soda water

• 1 apple thinly slice (for garnish)

• 1 pod star anise (for garnish)

Kitchen Manager Ellie has been making some really beautiful apple cider lately. We use Maine apples (all varieties but Honeycrisp is our favorite) and mull it in a large pot with spices until it's a lovely autumn orange. Whether it’s homemade or store bought, we recommend getting some apple cider and combining it with Aperol and prosecco. It’s Fall in a glass.

---

What We’re Reading

A Gift from the Sea by Anne Morrow Lindberg

In the shop we have a vintage copy of A Gift from the Sea by Anne Morrow Lindberg. The cover is nostalgic and beautifully illustrated, and rereading it has been a lovely way to begin slowing down the season. It’s a moving book with meditations on nature and life, reminiscent of time in Maine.

---

What We’re Coveting

Menu Design in Europe, Copper Jelly Molds, and Mama Teav’s Hot Garlic Sauce

Maybe this doesn't count because I’ve already purchased it for the shop, but this coffee table book is SO cool! Menu Design in Europe: A Visual and Culinary History of Graphic Styles and Design 1800-2000.

Buy Here

These vintage copper jelly molds. I think they’d be fun to hang above a stove or an island in the kitchen. Also could be very cool as ornaments on a Christmas tree.

Buy Here

Mama Teav’s Hot Garlic Sauce. I am obsessed with this stuff. I can’t handle too much heat, but this is the perfect combination of garlic, spice and oil. I put it on scrambled eggs, add it to salad dressings, and dip our Schiacciata bread into it. It's something I always have in my pantry because it jazzes up the most mundane meals! 

See you in December! 🧂