It's just three weeks until the Old Colony Club's annual formal Past Presidents Night gala, so I had to score some elegant, eclectic, edible oddities to set out. We had long been planning an expedition to Pemaquid Point, near Damariscotta, so it was imperative to include the famous Morse's Sauerkraut on the itinerary.

Morse's has grown far beyond the humble Kraut House (Est. 1918). Under the ownership of Jackie and David, it has grown to include an astonishing array of German delicacies, cheeses, fine meats like Broadbent ham and sausage products, and all kinds of things to serve them on and with, all in addition to their flagship fresh sauerkraut and pickles.  

What did we find?  An Usinger's Smoked Liverwurst and my favorite Maine Mustard Pickles to go with it, some pumpernickel, rye, and other bases for canapes, a variety of interesting crackers, red and green olives, a Bavarian mustard, a couple of their brilliant beet-colored pickled eggs, and a three-pack of Underberg digestive bitters for those who cannot help themselves against the array of goodies we set out.

For myself, I also got some more pickles, and a box of Dutch salty licorice lozenges that most everyone else I know thinks are repulsive. I also scored a bag of Jacob's Cattle beans for Richmond. Lorna got her usual Hamantaschen cookie and got a hot tip from David: We greatly enjoyed our dinner at the charming (and locavore-friendly) Damariscotta River Grill!