The connection? We were all proud of W.A. Bean of Bangor for the opportunity to be contracted to provide Wolfgang Puck with Haggis for the premiere of the movie “Brave.” My family has been buying from W.A. Bean for over 80 years, with the first Yankee Chef, Samuel Bailey. While working at the Bangor House in the ‘20s and ‘30s, he bought meat and such from Bean's, and the second Yankee Chef did the same from the ‘60s until his death in 2001.
I, the third Yankee Chef, have bought from Bean's over the years as well. The connection, however, is while Pixar contracted with W.A. Bean's, I have just been told that this local, dynamic company will be sponsoring me and my culinary projects. I know my grandfather and father would be delighted at the fact that the Yankee Chef's legacy and Bean legacy will be united yet again, going on to the century mark. I am proud to call David Bean a friend first, sponsor second. So without gabbing yet again, let me take one of Bean's Meats that you can purchase at their retail shop on the Bomarc Road and give you a sample of just what you can do with their fresh sausage.
The 'Italian' Connection
Come on, Pixar! If you can contract with Bean's, you can pick up The Yankee Chef's next blockbuster. Maybe not, but you folks sure can try this and see if isn't at least a nominee for Best ... something!
- 1 lb. rotini, cooked
- Four links of Andouille sausage, sliced
- 1 small onion, quartered and sliced thin
- 1/2 red bell pepper, cut into short strips
- 1/2 green bell pepper, cut into short strips
- 1/4 c. oil-packed sun-dried tomatoes, cut into strips
- 1 small ball of fresh mozzarella, cubed
- 1/2 c. of shredded or grated Parmesan cheese
Boil and drain pasta, toss with olive oil, cover and set aside. In a medium pan on medium heat, saute sausage until slightly browned. Add pepper and onions. Saute until veggies are crisp-cooked, about 7 minutes. Transfer pasta to a large serving bowl. Add the sausage/veggie mix and sun-dried tomatoes and toss. Top with mozzarella and shredded Parmesan.