Join us in celebrating Maine’s favorite crustacean, the lobster, at Down East’s Lobster Roll World Championship held Saturday, July 7, in Brick South at Thompson’s Point in Portland.
Three years after exiting his first Brunswick restaurant, chef Marc Provencher and his Greek gastronomy are back in town.
The seafood slingers, chefs, glossy food-mag writers, and entrepreneurs who helped turn the unassuming lobster roll into a national phenomenon.
A “true” lobster bake is a daylong affair that begins with a driftwood fire that takes two to three hours. See how resourceful Mainers have sped up the process, to enjoy an authentic Maine clambake. Plus, a bonus Maine Blueberry Pie recipe!
Lobster rolls anywhere, anytime.
Matthew Secich worked in some of the country’s most gourmet, most stressful kitchens, bouncing discontentedly from one high-profile gig to the next. Now, he makes smoked meats and cheeses in Unity’s Amish community, which he, his wife, and kids joined a few years ago.
Join us for a Down East inspired afternoon of food and fun July 14, July 28, and August 11. Food trucks will be open from 12 p.m.–7 p.m., with live entertainment and cash bar starting at 4 p.m. Play lawn games and peruse our shop of Maine-Made gifts all day. Free admission. Family-friendly!
Welcome spring with this pappardelle with arugula walnut pesto recipe!
High-tech brewing and creative cooking generate a buzz at Aroostook County’s only brewpub.
In Maine, flounder is plentiful this time of year. For a simple take, just pan-fry our flat, finned friend and add a squeeze of lemon. The delicate fillets taste even better dressed up with capers and parsley, and a side of potatoes and asparagus rounds out a perfect spring meal.
Rooted in the counterculture of the 1970s, Johnny’s Selected Seeds is flourishing with the locavore movement.
Food editor Joe Ricchio wants you to take Dysart’s buttery, flaky crust seriously.
What does a veteran forager know about Maine’s iconic fiddleheads that you don’t? Curl up with Michael Burke’s tale of a tagalong day in the field.