Lobster is always on the menu here, but never in its traditional boiled iteration.
Inspired by Maine’s enterprising brewers, a few delicacy swaps we’d like to see.
Some 20 years ago, Richard’s wife, Jean, gave him a hobby winemaking kit. Two years ago, the couple opened a winery on the farm.
And into the black? A pair of winemaking buddies is betting on Maine blueberry bubbly.
At this year’s Down East Lobster Roll Festival 250 VIP ticket holders will determine which chefs advance to the final round in the World’s Best Lobster Roll Competition. Once they’ve narrowed it down, this panel of pros will pick a winner.
Spend your time in the kitchen dealing deliciously with that abundance of squash.
I can’t think of a better way to spend a summer evening than sitting on Tipo’s patio, sipping rosé, and enjoying a beautiful plate of marinated sardines.
In beer, hops balance against sweetness, impart flavor, and have a preservative effect. What happens if a brewer just leaves them out?
Reminiscent of old-school Boston steakhouses, with its dark wood and high ceiling, 18 Central is the perfect home for chef Patrick Duffy’s cuisine.
We spent the evening talking aquaculture and eating the freshest, most delicious oysters you can find while the sun set over the Camden Hills.
A classic French dessert combines fresh cherries with a yummy, dense custard.
We had dozens of chefs, restaurants, food trucks, and vendors from all over Maine and the country enter the World’s Best Lobster Roll competition. Here are the semi-finalists who will compete at this summer’s Down East Lobster Roll Festival.