It was clear that James Tranchemontagne was the older of the two brothers. AndrePPH:
sat beside him, waiting for his turn to chime in. They told me the story of how
they are third-generation Mainers, how their grandparents, Anita and Edgar Roy,
moved down from Canada to work in the paper mills, how they are the youngest of
six brothers, and how their mother kept a garden, canned her own vegetables, and
raised them on "timeless" American food. It was an enchanting tale, and as
authentic a Maine story as there is.
At a recent [Cooking Matters to Maine] class for teenagers at Mission- John C.L. Morgan
Possible in Westbrook, Chef James Tranchemontagne of the Frog and Turtle and the
French Press Eatery restaurants said the program is "like a dream come true for
me." Tranchemontagne was already on the board of Mission Possible, which feeds
30 to 50 kids a day, so it was a no-brainer for him to volunteer to teach a
series of Cooking Matters classes at the teen center. Although he already knows
and has worked with many of his students, even his eyes were opened when he
started talking about food with them.