A True Maine Experience

As many people as we serve everyday, new or regular customers, we love hearing their stories, where they are traveling to or from, and learning what chapter they are in their lives. But it's always fun to have a chance to tell our story. We got this chance on Tuesday July 10th. Here's what happened.

1.    Tuesday, July 10th, Food Paradise from the Travel Channel 
       stopped for a visit.
2.    Right here, in Bangor, Maine.
3.    They wanted to feature us on their show.
4.    More importantly, our Lobster, Blueberry Pie and Pot Roast.
5.    We had a lot of supporting customers...who didn't mind being filmed!
6.    But most of all, we had a great time, sharing what we are all about!

Associate Producer Films at Dysart's for the Travel Channel's "Food Paradise

 Photo From The Maine Edge

Lobster, being a top seller in the summertime, for obvious reasons of travelers wanting a fresh local taste of Maine Lobster, is always a great meal of choice at Dysart's. Our Blueberry Pie, once again another Maine dessert that we get customers coming back for. But pot roast? We had to think twice about why they were interested in our pot roast. Most people think of lobster and blueberry pie when they think of Dysart's, especially in the summer. But, when you think of it, pot roast is a Maine specialty. We grew up having pot roast and meatloaf weekly. A recipe that has been in our family for years, we know why Food Paradise wanted to feature our pot roast!

Here at Dysart's we serve our Yankee pot roast cooked to perfection. A taste will bring back the comfort of walking into a home heated with wood. It has been on our Menu for 45 years. I remember when the kitchen was much smaller - the Pot Roast cooking on the back of our stoves.

It is a slow simmering roast that results in a tender, flavorful meal, smothered with beef gravy. 

4 lb. beef roast
8 small potatoes, halved
8 small onions
8 medium carrots (cut in fourths)
water
2 tsp. each, salt & pepper

         -start in a  bottomed pot or Dutch oven add a 
          little oil in the bottom, and brown on all sides,       

          then cover the meat with water and bring to a boil.
         -We add carrots, onions and celery with the water 
         -Reduce the heat and let simmer for around 2 

          to 3 hours - test the internal temperature at 200.

Gravy
1/2 cup cold water
1/4 cup flour
2 cups broth(taken from your 
cooked beef and vegetables) 
 
For our gravy, we remove the vegetables and beef from our pot.
         -Skim the fat from the surface and discard.
         -Whisk together ¼ cup of flour and ½ cup of cold 

          water, until smooth.
         -Bring 2 cups of the beef broth to a boil, and slowly 

          whisk in your flour mixture.
         -Simmer until thickened. 

The restaurant serves 2 sizes of Pot Roast.  Mini 6 oz. or a 12 oz of this, with your choice of homemade bread and two sides for 10.99.

We will keep everyone updated on when they plan to air the show! But until then come try our pot roast, or attempt at home. But always remember Dysart's, Come Eat!