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| CLICK to visit MOOSE POINT CAMPS SITE...This is a beautiful view to a pristine, remote lake. It's also a great view of the Main Lodge at Moose Point Camps. OVER THE CLIFF PRODUCTIONS selected Moose Point Camps as the first Sporting Camps in our COMFORT & CUISINE television lifestyle and cooking series. Our advance team visited this location in 2006. The owner and camp staff were so accommodating no one wanted to leave. "They had promised to deliver everything necessary to create COMFORT & CUISINE." Another reason according to OTC Partner David Despres, was because "these camps are loaded with turn of the Century primitiveness AND they maintain their original character. PLUS, the camps were located only 6 hours from Portland, Maine by car. OTC did not need private float planes to gain access. The camps are reached a private access road into a large tract of land including a promontory that juts half way across remote Fish River Lake. Moose Point's history goes back a Century; and it includes having once hosted the entire Red Sox Baseball Team (and Ted Williams on several occasions). The kitchen is well known for its varied menu and 24-hour treats in ALL seasons." If a new series had to begin "somewhere," it might as well begin at Moose Point Camps. |
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| Hand-hewn logs are "the norm." Wonderfully primitive, the accommodations are welcoming and even more accommodating than "Little House on the Prairie!" |
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| Taking wilderness videos becomes a passion as Jeremy Despres takes a moment to capture an eagle flying above. |
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| Preparing lobster is "universal" and the taste is craved (even out here). |
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| Head Baker and wonder-chef, Joyce, harnesses the power of a huge camp generator during daylight hours to warm milk. |
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| Head Chef, Ervin, harnesses his own power plus that of the generator to make "BUTTER FROM SCRATCH." |
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| This camp is 101 years old with hand hewn ceilings. This is a truly rare example of 1800's camp architecture. |
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| Despite the long and harsh winters, this camp survived those 101 years..."without saying a word," says owner John Martin. |
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| Rib Eye is the only cut of meat served at Moose Point Camps. And for the vegetarians; fresh salads, haddock, fresh-caught brook trout and delicious recipes made by cooks who know vegetables. |
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| At Moose Point Camps, making butter from scratch is often a common event. Seeing the process is incredibly "easy" according to Chef Ervin. "Making butter is the hard part." He often insists we "stick around" to watch him take his afternoon nap in the camp library. |
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There is a uniquely quiet world that exists in the airy kitchens at Moose Point Camps. It's quiet because they are - in fact - dozens of miles from civilization...but Joyce and Ervin work as a team. They work as though the other was hardly there...that's how in 'sync they are. The kitchen cuisine and more so, the preparation and the cooking...haven't changed in the 45 years these two have been cooking together.
SPORTING CAMPS: COMFORT & CUISINE...will showcase their simplicity and their KISS attitude. It's a wonderful attitude; they have no "issues..." This couple has been cooking together and supporting their "good-will" lifestyle for a long time.
Cooks and chefs like Joyce and Ervin will be showcased because they are truly a breed unto themselves. Many of America's Sporting Camps dating from the 1900's are becoming more difficult to find and in some cases, more difficult to afford. The hunters enjoy this lifestyle, but now so do "FAMILIES." Many families come to these camps simply to enjoy a week of solace and natural immersion. The series we are producing will support the notion that everyone enjoys life outdoors and naturally, everyone loves a new recipe and a unique type of cuisine.
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| Making rolls and bread is a daily event at Moose Point. It seems like "We can smell those rolls all the way to Florida!" |
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NORTHERN MAINE COOKING...
The Moose Point cooks seen above (Ervin and Joyce Ouellette) just published their own cookbook. After being asked for years to provide recipe after recipe, here it is! No more secrets.
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| "Northern Maine Cooking" |
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