Features

Adrian Moran, MD, Pediatric cardiologist, Pediatric Cardiology Associates

Adrian Moran, MD, Pediatric cardiologist, Pediatric Cardiology Associates

Adrian Moran, MD, Pediatric cardiologist, Pediatric Cardiology Associates

Adrian Moran, MD, Pediatric cardiologist, Pediatric Cardiology Associates

Robert Ecker, MD, Endovascular neurosurgeon, Maine Medical Partners Neurosurgery + Spine

Robert Ecker, MD, Endovascular neurosurgeon, Maine Medical Partners Neurosurgery + Spine

Robert Ecker, MD, Endovascular neurosurgeon, Maine Medical Partners Neurosurgery + Spine

Robert Ecker, MD, Endovascular neurosurgeon, Maine Medical Partners Neurosurgery + Spine

Robin Noble, MD, Ob-gyn, laparoscopic surgeon, Generations/Intermed

Robin Noble, MD, Ob-gyn, laparoscopic surgeon, Generations/Intermed

Robin Noble, MD, Ob-gyn, laparoscopic surgeon, Generations/Intermed

Robin Noble, MD, Ob-gyn, laparoscopic surgeon, Generations/Intermed

While Zapoteca's high-end Oaxacan cuisine is created by chef Shannon Bard, it is her husband Tom who handles the front of the house. 

Jim Haines of Francine + Shepherd's Pie

Michelle Corry of 555 + Petite Jacqueline

While Zapoteca's high-end Oaxacan cuisine is created by chef Shannon Bard, it is her husband Tom who handles the front of the house. 

"SLAWS ARE THE MOST VERSATILE SALAD YOU CAN MAKE. I love that I can keep such durable ingredients at home—cabbage, carrots, onions, apples, parsley, lemons—and make an entirely different slaw every time. My go-to lately is a tuscan-style. I use dried cranberries, plumping them first with a lemon vinaigrette marinade. Then I toss them with raw kale, torn basil, tarragon leaves, pistachios, and red onion. For any slaw, the best tool to have on hand is a mandolin slicer—basically it does the work for you." —Stephen Lanzalotta

STEPHEN LANZALOTTA is a nationally renowned baker, author, chef, and cooking instructor.
diet-code.com

"LAST WEEKEND, I VISITED MY BEST FRIEND AND FISHING PARTNER, LINDA GREENLAW, AT HER HOME ON ISLE AU HAUT. March doesn't mean the end of winter on the island, and the wispy vapor blowing across the bay was a sign that it would be a while before we're setting our own hooks for fish. I brought a nice thick fillet of halibut. Her grill was still iced in and the wind was harsh, so Linda seared the fillet and finished it in the oven. She topped it with spicy, fresh salsa for some heat on our chilly evening." —Rod Mitchell

ROD MITCHELL and his team at Browne Trading Company deliver fresh seafood daily to many of the most prestigious and talented chefs around the country.
brownetrading.com

"LATELY, I'VE BEEN EATING RAW SCALLOPS AND RAW WHOLE URCHINS. When the divers bring them in they can't believe it: 'You really eat those things?' It's true. I can't resist 'testing' a few scallops while I'm packing them for restaurants. I slice them thinly, fan them out on a plate, and add a little lemon, olive oil, and fresh pepper. As for the urchins, I have to crack them for quality, and once they're open I have no choice but to eat them! This is the season of bliss." —Ingrid Bengis

INGRID BENGIS started Ingrid Bengis Seafood in Stonington in 1984. She buys only from local fishermen, harvesters, and divers and supplies 25 of America's top restaurants.

"WHEN THE GROUND IS BEGINNING TO THAW AND THE WARM BLOODED ARE COMING OUT OF HIBERNATION, I pull what's left from the root cellar. I peel a few russet potatoes, boil them, and let them cool on the cold counter. I add a touch of flour and a couple cracked eggs laid only hours ago by my hens who've survived yet another Maine winter. I work the dough slowly and divide it into delicate thumbprints, pressing the tines of my fork against the pillows of pasta. This is how I reminisce about last year's harvest. This is my gnocchi." —Annemarie Ahearn

ANNEMARIE AHEARN is the owner and chef at Salt Water Farm, a cooking school and supper club located on the Penobscot Bay.
saltwaterfarm.com