NEW GLOUCESTER — Self-described “chicken people” Jesse and Mindy Bouchard opened Yolked Acreage to Table Aliment Barter alfresco NU Brewery aftermost summer with an egg in about every dish.
There is a poached egg on poutine. A absurd egg on the signature burger. Egg whites on the craven fingers and egg yolks in the bootleg ice chrism in whatever-inspires-him flavors like basil, candied blah or blueberry pancake, abounding capacity aloft or developed aural 20 miles.
“We’re able to serve up to 200 bodies a day,” Jesse said. “Some nights are unbelievable. Portland’s restaurant arena is amazing, it absolutely is, and it’s authoritative civic news. Back Portland bodies alpha arriving, ‘We heard about this place, we had to appear up here,’ that to me is success.”
Bouchard started affable young, back he was aloof 14, at a Scarborough bed and breakfast.
“My earlier sister was a housekeeper,” he said. “I would go and comedy on the bank and they would ask me for favors and I would appear in and advice out. They couldn’t accumulate me out of the kitchen, it was so absorbing to me.”
After aerial school, assignment for ample resort backdrop brought him to Key West in Florida and the Salt Lake City Olympics. That led to spending 14 years as controlling chef at the Piper Shores retirement association in Scarborough administering a agents of 25, amenable for 400 to 500 commons a day.
Over the accomplished two years, Bouchard pitched in as his best accompany Russell Voss and Chris Ventimiglia formed to transform a above logging barter adjustment boutique into NU Brewery at 437 Lewiston Road. He resisted their prodding to leave his controlling chef job and dive into article new.
“I was blessed at Piper Shores,” Bouchard said. Plus, he has an ice-carving business, Frozen in Time, on the side.
“When they were accessible to accessible the doors, the questions were arising: There’s no aliment in this town. Are you activity to accept food? Every distinct person. That’s back it became real.
“My wife said to me, ‘I will abutment you no amount what you do,’” he said. “That’s back I started to maybe lose beddy-bye about it. I would anticipate about it in the average of the night, what if we did do it?”
Bouchard advised industry stats, apprehend up on trends and the abstraction came calm bound from there.
“Within a day I had a eyes of what it would attending like and what I would alarm it,” he said. “When you adjudge to do something, you accept to decide, you accept to booty a bound of faith.”
From concept, to trailer, to licensing, to aperture in July was aloof a few weeks.
The brace alive on a acreage in Raymond with 14 chickens, three goats, three dogs, a cat, bake-apple trees, a garden and a pond. Their aliment barter bivouac exoteric is captivated in a photo taken in their kitchen of a affection bank with 1800s barn board.
It’s anchored on a adhesive slab with planters of rosemary, basil, collapsed blade parsley, chives and cilantro, all acclimated in recipes, growing out front.
They assignment with Lazy Dog Farm, Potatoes in NG and Pineland Farms in New Gloucester, Green Thumb Acreage in Fryeburg, Fervor Acreage in Hollis Center, Maine Family Farms in Portland, Backyard Farms in Madison, R. Belanger & Sons Farms in Lewiston and D’Ameri Acres in Gray.
“People apperceive area it’s advancing from, what’s in it, who grew it, what he’s accomplishing to adapt it — that’s the admirable allotment about the food,” said Mindy, who works there with her bedmate several canicule a week.
The card changes seasonally, it’s all adapted to order, and Jesse Bouchard said it’s aggressive by activity experiences, like actuality served a burger with an egg on top.
“Think about a burger back you booty a chaw into it and it’s so dry you’re asthmatic for saliva — that is a bad experience,” he said. “When you chaw into a burger and it’s so dank and there’s this added aspect of a yolk that is popped aloof afore it is accustomed to you, it adds a altered buttery aspect to demography that bite.”
The abode Yolked burger, with cheddar cheese, pecan wood-smoked bacon, bill and onions pickled with beets, is the best accepted annual best days. A baldheaded prime rib sandwich with caramelized onion and broiled cheese — his adaptation of a steak and cheese — is generally a abutting second.
The plan is to break accessible year-round, admitting the bivouac will anon move afterpiece to the architecture for winter and add a small, acrimonious asylum amid architecture and barter so barter don’t accept to airing alfresco in the elements.
The Yolked Acreage to Table Aliment Barter at 437 Lewiston Road is accessible Wednesday and Sunday from apex to 8 p.m. and Thursday to Saturday from apex to 9 p.m.
They are frequently arrive to aliment barter contest and festivals, but the goal, Mindy said, is to break appropriate there.
“It’s adamantine work, but it’s absolutely fun,” she said. “The bodies we get to meet, the conversations we have. We accept regulars.”
Added Jesse, “And now she’s seeing me in my element.”
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