Sharing the Delights of Maine from Star Chefs is right up my alley, as I hope to relocate to the state sometime next year. Chef Sam Hayward’s article about Maine culinary ventures is a mouth-watering read, and I have pasted one of the included recipes below:

Strawberries with Grilled Pound Cake and Buttermilk Ice Cream

Chef Sam Hayward of Fore Street Grill – Portland, ME

 

For buttermilk ice cream:

2 cups light cream

1/3 cup turbinado sugar

1/3 cup honey

4 egg yolks

1 cup cultured buttermilk

 

For strawberries and pound cake:

2 quarts ripe strawberries

Turbinado sugar, to taste

1 pound all-butter pound cake

2 Tablespoons unsalted butter

 

Methods:

 

For buttermilk ice cream:

Whisk all ingredients together until sugar dissolves. Process in ice cream maker according to manufacturer’s instructions. Chill for at least 30 minutes in freezer. Soften slightly before serving.

 

For strawberries and pound cake:

Hull, wash, and drain strawberries. Quarter the berries and place in a medium bowl. Sprinkle lightly with turbinado sugar and toss gently. Set aside to macerate.

 

Slice pound cake into 4 thick portions. Melt butter in a large skillet. When the foam subsides, add pound cake slices and toast on both sides until golden. Divide cake among dessert plates. Spoon sweetened strawberries over the cake slices, allowing additional syrup to absorb into the cake. Place a scoop of buttermilk ice cream on each plate. Garnish with fresh mint.

Sam Hayward is the chef at the Fore Street Grill in Portland, Maine – hopefully an eatery I will be visiting once I hit the eastern shores.