January 1998



Good Maine Food

Aside from the lordly lobster, Maine has never been thought of much in terms of food and dining. But Mainers themselves are seeking out new flavors in local markets, an array of imaginative restaurants now caters to residents and visitors alike, and a whole new industry is being  built around specialty foods.  At the same time, the rest of the world suddenly seems to have begun to recognize that good Maine food is often as good as food gets. In this special Annual issue, the Editors of Down East take a look at the foods Mainers eat and talk about today.

New Maine Flavors

Clever cooks from York to Presque Isle are beginning to make big bucks serving up specialty foods to a ravenous market — and the state is finally paying attention. By Jeff Clark.

Adventures in Dining Down East

A host of tips on where to go for memorable meals — from the sublime to the outrageous.

Mainers and Molasses

Down East cooks still favor the age-old sweetener, according to food historian Sandra Oliver, and that’s just one of our peculiarities when it comes to eating. By Ellen MacDonald Ward.

Legendary Maine Recipes

Some dishes never go out of style, whether they’re prepared as they always have been or gussied up a bit. Proof of the pudding lies in this collection of tantalizing recipes from cookbooks currently in print. By Winnie White.

Soul Food

A stalwart part of the Maine scene, public suppers feed the spirit as well as the body. Photographs by Tonee Harbert.

Platemate of the Month

Her name is Bambi, and she holds the distinction of being the first centerfold in the history of Down East Magazine. Styled and photographed by Benjamin Magro.

Food with a View

At some Maine restaurants the scenery is every  bit as delicious as the fare, as a handful of examples suggests. Photographs by Benjamin Magro.

The Mother Church

That’s how baked-bean worshippers from all over see the landmark B&M Baked Beans factory in downtown Portland. Few ever learn just what goes on inside. By Patrick Morris.

Bonbon Bonanza

From one end of the state to the other, candymakers cater to the sweet tooth that Maine seems to bring out in everyone. Photograph by Amazeen.




Room  With A View

Maine people, as a general thing, are not socially promiscuous and prefer to eat at home except on special occasions. By Caskie Stinnett.

The  Talk of Maine

Bananas for Brunswick

Inside Maine

Prime Picnic Places

Down East Bookshelf

Essential Maine Cookbooks

Calendar of Events

Food Fests

What’s in a Picture?

Sweetest of Seasons


Cover: Hurricane Restaurant, Perkins Cove, Ogunquit, one of the most highly regarded bistros in Maine. Photograph by Benjamin Magro.

Down East Magazine

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