Chad Conley and Greg Mitchell, are just the sixth owners to cinch up their aprons and helm the griddle at Maine’s oldest dining car.
The seafood slingers, chefs, glossy food-mag writers, and entrepreneurs who helped turn the unassuming lobster roll into a national phenomenon.
The finest offerings in the 11 primary food groups of Maine budget dining.
Restaurants, diners, lobster shacks, food trucks, beer. Presenting Maine’s Best Food & Drink selections, including Readers’ Choice winners!
For the last 14 years, these women have been working for free at the Berry Manor Inn as chambermaids and pie makers, an arrangement they jokingly call “indentured servitude.”
Nothing smells and tastes more like summer in Maine than a berry pie. What better way to embrace the season than by filling a pie or patronizing one of Maine’s expert pie makers? Ready your forks and remember that Maine’s flaky summer treats are best enjoyed outdoors and with friends.
Photographed by Michael Piazza Styled by Catrine Kelty ne Victorian writer described the clambake as the “jolliest festival” of New England summers. A feast…
We got up early and ate our way across the state to bring you this definitive list of Vacationland’s 30 most mouthwatering breakfast dishes — sweet to savory, traditional to oddball. This is how Maine does the most important meal of the day.
What’s Thanksgiving Without Pie? Baker Sara Ettinger of Aurora Provisions, a gourmet market, café, and caterer in Portland’s West End neighborhood, offers her versions of two holiday classics.
Last year, 170 new restaurants opened in Maine. Statistically, more than a quarter of them won’t make it through their first year. This is the story of one that did — restaurateur Annemarie Ahearn’s ambitious Salt Water Farm — and of what it took to get there: bruised egos, broken friendships, and tough lessons about what Mainers want.
We set out to explore the radical breadth of styles and flavors that makes Maine’s cider boomlet so much fun. Our search was fruitful.
Every family has their own Thanksgiving dinner traditions, but some common elements, like turkey, sweet potatoes, and a whole lot of butter, unite us all in mouthwatering anticipation. Larry Matthews, chef/owner of the iconic Back Bay Grill in Portland, likes to keep things simple and delicious, with dishes that allow for easy adjustment to accommodate a potentially increased guest list.
After lying dormant for nearly a century, Maine’s hard cider industry is ripe for a comeback.