BOLOGNESE[bo lo neez] or [bo lo ne se] Meat sauce. Think of the traditional red stuff flavored with beef or pork, much like your mom used to make – or pour from a can. Bolognese is what Prego wants to be. Hear it: Eat it: Try the Lasagne alla Bolognese at Paciarino, Portland The Corner…
Bouillabaisse [boo yah behss] Fish stew. The Provençal herbs in the broth make it special and differentiate it from other fish stews. Hear it: Eat it: Keep an eye out at French restaurants like Petite Jacqueline, Ribolitta, and The Corner Room
Bruschetta[bru sketta] Stuff on toast. More specifically, stuff (like basil, fresh tomato, and mozzarella) on grilled bread that’s gotten a healthy rub down with garlic and a drizzle over the top with olive oil. Hear it: Eat it: Try the bruschetta “Toscana” at The Corner Room, featuring Maine-raised chicken livers with pancetta and herbs Paciarino’s…
Ceviche [say vee chay] or [say bee chay] Raw fish meets citrus juice. The citrus (often lime juice) turns the fish opaque and alters the fish’s texture. (It’ll look cooked, but it technically isn’t.) Ceviche is muy popular in South America. Hear it: Eat it: Eat the ceviche Veracruzano, featuring fresh whie fish marinated in…
Charcuterie[shar cu ter ee] Prepared meat. More specifically, salted, smoked, or cured meats like ham, sausage, confit, pate, and bacon. When ordered, expect a board with a sampling of the house meats, perhaps also served with some cheese, hummus, or vegetables. The word can also refer to a butcher shop that sells such meats. Hear…
Chèvre [shev rah] or [shev] Goat cheese. As in any cheese made from goats milk (“Chevre” means “goat” in French). Many guides indicate “shev rah” is the correct pronunciation, although here in Maine it’s quite common to hear local chefs and goat cheese makers pronounce it as simply “shev.” Hear it: or Eat it: Petit…
Chipotle [chi poht lay] It’s a jalapeño. Specifically, a really ripened jalapeño that’s been smoke-dried. Hence that smoky chipotle flavor. Chipotle also makes good burritos in a fast casual environment. Hear it: Eat it: Try the Taquitos De Puerco, featuring slow-cooked chipotle pork at Zapoteca The chicken tacos at The Front Room are made with…
Confit [con fee] Meat preserved in its own fat. That fat also gives it excellent flavor. Duck is commonly prepared this way, although “confit” can also refer to fruit and other foods that are submerged in a substance, such as sugar, for preservation and flavor (think candied oranges). Hear it: Eat it: Smoked duck leg…
Coq au vin [coke au vahn] Chicken in wine. We know, we know. It seems like such a waste, giving all that wine to a chicken, but it’s worth it. This French stew is braised low and slow with lardons, mushrooms and sometimes garlic. Hear it: Eat it: Petite Jacqueline offers coq au vin as…
Crudités[crew da tay] Raw vegetables. That’s it. It’s a simple as the obligatory veggie plate at every family function you’ve ever been to. Hear it: Eat it: Your sister-in-law’s baby shower Petite Jacqueline has les crudités, a trio of three salads, on the menu