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.
My mother’s recipe — however, I added the chocolate chips!
Van Lloyd’s Bistro is the delightfully weird restaurant that Damariscotta deserves.
In the midst of her toughest challenge yet, Northwoods Gourmet Girl’s Abby Freethy has some big ideas simmering.
Crab-Stuffed Roasted Maine Lobster – Recipe by Executive Chef, Ben Pollinger, Oceana
Linguine with Clam Sauce Serves 4 to 6 hungry people By Joyce M. Campobello Island, New Brunswick One freshly dug bucket of clams, shucked and…
Fish chowder keeps the chill at bay. Welcome the autumn with a Maine comfort-food classic.
The concept for new Portland eatery The Honey Paw is summed up in just three words: non-denominational noodle bar. It’s a shrine to the slurp-able, twirl-able, soul-soothing dishes you’ll find in every culture’s cuisine, from Japanese ramen to Italian bigoli.
My Maine Recipe By Pierre L. Montréal, Quebec RECIPE Last summer, on the ferry back from Monhegan Island, we had a nice surprise when…