Greetings Friends

Here we are at the six-month mark at Black Trumpet, and our excitement continues unabated. Summer wears on all of us in this seasonal seaside hamlet of Portsmouth. We have to share our beaches, shops and restaurants with the rest of the world, and articles in nationwide publications continue to herald Portsmouth as an "undiscovered gem." Pedestrians pack the streets, slowing the already-congested car traffic. This summer, one out-of-town visitor cursed loudly at Denise for driving down Ceres Street, yelling, "Hey lady! It's a one-way!" Even newcomers to town realize that our little alleyway of a street is two-way, and that--because no single individual can own a public thoroughfare--a modicum of manners is required to negotiate the narrows.

Just when you think the July/August heat and humidity have moved in to stay, the first cool breeze of September refreshes our hard-working bodies and minds, promising a return to the village we know and love. We fall into a slower paced routine and recuperate before the holiday season sets in. Familiar faces unseen since June emerge, seemingly from the woodwork in our winebar. These are the locals who have built our reputation and stood the test of time with us under three different names. Of course, the faces change, but their importance to our village remains constant.

September, alas, is also a time of evanescence. Leaves being to wither and fall. We will harvest our last garden vegetables in September. Perhaps most importantly, we will pluck countless pounds of delectable edible mushrooms from the earth and put them on plates in every form imaginable (except ice cream).

Already this year, I have harvested--with help from my daughter--the following species, whose names are almost as rich as their flavors:

• Purple-gilled Laccaria


• Hedgehog mushroom


• Horn-of-plenty


• Fragrant Black Trumpet


• Chicken-fat Suillus


• 5 Boletes, including Kings


• Chanterelle


• Trumpet Royale


• Chicken Mushroom


• White Coral


• Lobster Mushroom

We will return to our rigorous once-a-month wine dinners (beginning with a first-of-its-kind "Beer and Game Dinner" in early October. Keep an eye on our website (or subscribe to our email newsletter) for dates.

We wish a peaceful September to you all,

Evan Mallett

29 Ceres Street - looking back, moving ahead

Four months have now passed (in the blink of an eye, it seems), and Denise and I continue to feel rewarded by the community’s response to Black Trumpet. There is no question that we have worked hard (with tons of help from our inherited Lindbergh’s staff) to make this transition as smooth as possible. We remain sensitive to the needs of the “old guard,” but the changes to menu and décor have gone over very big indeed. Feedback continues to be resoundingly positive, despite the anxiety and trepidation of many.

It has been interesting to note that for everyone who has inquired, “What happened to Lindbergh’s?” there is someone else who steps in to ask, “Did this used to be Blue Strawbery?”

Many newcomers to town don’t fully grasp the significance of Blue Strawbery’s impact in the space we now call home. James Haller’s incredible vision survived a thoroughly baffled town planning board (which predated the Chamber of Commerce), an initial public reception that bordered on hostile and twenty-six ensuring years of restauranting through changing times.

Buddy Haller (his preferred nickname) should be vaunted in the company of America’s culinary heroes; he was innovating dishes and wowing customers with local product (there wasn’t any non-local product to speak of then) at the same time Alice Waters and Jasper White were getting national attention for similar efforts.

Chef Haller and I have begun work on a cookbook that will span the 36-year history of 29 Ceres Street, including the prolific 7-year period of Chef Jeff Tenner’s recipes at Lindbergh’s Crossing. The book – currently seeking a publisher – promises to be a monumental tribute and fascinating study as well.

Signing off for now,
Evan

Our First Month

Hello and thank you to all Black Trumpet fans, friends and patrons!

Denise and I are overwhelmed that so many Lindbergh's regulars, joined by a thrilling number of new faces, have dined with us during our first month of business. For those of you who haven't had a chance to stop in for a cocktail, dessert or full meal, we look forward to your first visit. Here's a taste of what has transpired since March 1st.....

March 1:
After closing with Tom and Scott, Denise and I hurried back to the restaurant where we plotted our course for the next two weeks and celebrated the change with a glass of wine by the window, at the very same table where we decided to move to Portsmouth after our wedding in 1998.

March 2 through 16:
Gregg Duke, master carpenter (and former Lindbergh's sous chef), began demolition on the morning of the 2nd. Every kitchen employee volunteered to help with that portion of the transition. What is it about us kitchenfolk and propensity for fire, knives and sledgehammers?

On the 4th, Josh and Lauren, the incredibly capable and friendly pair of artists who run The Green Foundry in Eliot, raised and unveiled the heavy wood and cast bronze sign they created to a round of cheers from the cast, crew and support team of Black Trumpet. For my part, I smashed a really small bottle of bubbly against the brick doorframe--twice--without hurting anyone.

Over the course of twelve days, Gregg knuckled down on a tight deadline and rebuilt the entryway, among lots of other heroic work. He was assisted by Josh (another former Lindbergh's and Ciento chef) and his lovely partner Michelle (former owner of Saucy Grace, up the street).

Friends and family joined our crew of dedicated local craftsmen and workers to demolish walls, tear up rugs, remove old appliances and deep-clean everything remaining. Paul Laliberte and John Durante, both longtime Lindbergh's servers and Home Depot regulars, offered their construction help. Good friends, including many who work at other Portsmouth restaurants, contributed to our impossible dream of completing the "refreshing" project in two weeks.

On a dark and stormy night, literally seconds after hanging the last framed menu in the stairwell, we opened our doors to a brave crowd of weather-defying diehards. We thank you all