Local food & great music

40 Washington St, Camden, ME | 207.230.0111 | www.40Paper.com
Open 7 Days a Week | Dinner 5pm-9pm | Bar 4pm-11pm

So, what's up at 40 Paper?

This weekend we are featuring a new mushroom, grown locally at Oyster Creek Mushroom Farm. Nebrodini mushrooms are historically found on the slopes of the Nebrodi mountains in northeast Sicily, but we're lucky enough to get them from a little farm in Damariscotta!

Two days ago, on a normal Wednesday, we had something happen that had never happened before; we changed out every keg behind the bar in only 2 hours! It's so great that our guests love great beer as much as we do! Click here see what's been on tap lately.

This week brought unbelievably warm weather, and with it, our patio was full. It's a nice reminder that spring is already here, nearly a month early! And we can't wait for summer!!

"What's the name of that song?"

Introducing 40 Paper Radio

We've had lots of interest in the music we play at 40 Paper. Curated from hundreds of albums and thousands of songs, we've created monthly sets that are exhaustively researched. Our goal is to provide you with music that both inspires and helps you relax. We look for a soundtrack that catches your attention, but can easily fade into the background.

After many requests for set lists and bootleg CDs, we came up with a great solution: 40 Paper Radio. Listen to it at dinner on your porch, or while drinking wine with friends. Play it when enjoying an elaborate feast, or when sharing a picnic on the beach. But mostly, we just hope you enjoy the music.

Click here to listen to our custom 40 Paper station.

Jim Keithley learns to make our grilled flatbread pizza

Channel 8 WMTW

Jim Keithley, host of the Channel 8's Morning Menu, stopped by a few weeks ago to cook with Chef/Owner Josh Hixson. We showed him (and anyone else watching TV that Sunday) how we make our grilled flatbread pizzas. Really very simple, it's a great way to make thin crust pizza at home.

Click here to see the video on the WMTW web site. You can also download the recipe right here!

Lakin's Gorges Cheese

Local, Organic,

& Incredibly Authentic

This small cheese producer just started making cheese in Rockport last fall and has already gotten a lot of attention. We've been very impressed with her Basket Molded Ricotta; the a semi-dry cheese is such a welcomed change. We've been finding all sorts of uses for it, including in our new fedilini pasta with tomato conserva.
Cheesemaker Allison Lakin describes the care that goes into her cheeses:

"Starting with cow's milk scented with sweet grass and clover, transforming the milk to curds and whey, and finally, molding the curds into baskets with my own hands. The result is unlike any I've tasted."

Click the picture to see all of her cheeses.

Pastry Chef Blog

A Baking Life

Tara Barker, our pastry chef, has been working on a blog for the last couple of years, long before she came aboard the 40 Paper team. It's filled with recipes, both savory and sweet, along with gorgeous photographs and eloquent writing, all to match the food she loves and the life around it.

Recent Post: Coconut Raspberry Bars "But not the raspberry bars of my youth, where the "raspberry" is in fact a sticky, tacky raspberry jam baked onto a crust. I wanted my bars to feature raspberries, in all their squishy, intensely tart, baked glory."

Check out the blog and the recipe here.

Click to enlarge map

Featured Cocktail

Cocktail Card #4

The Estate
In the wake of the freak warm spell we just had, we're all craving a little taste of summer. Italian for "summer," The Estate cocktail takes fresh basil and muddles it with an orange wedge. We add premium vodka, Italian Campari, and top it off with plum bitters. Over ice it's tangy & refreshing!

Artisan Beer

Lately we've been really, really excited about our beer list, almost more so than our cocktails and wine! Artisan brewers are represented in strong force, and we haven't been able to get enough. Click here to view our beer list to get a feel for the world-renowned, award-winning and just plain delicious beers that we've had on tap lately.

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