A conversation between chefs Melissa Kelly and Jay Villani on food, farming, and 20 years in the restaurant industry in Maine
Allagash Brewing Company embraces cans, starting with the iconic White.
At Walkers Maine, chef Justin Walker brings seasonal, wood-fired cooking to his own backyard.
At Luke’s Lobster in Portland, native son Luke Holden preserve a piece of the working waterfront and brings his iconic brand to Maine.
Portland’s newest culinary store brings the craft of Japanese whetstone sharpening to Maine
With cans, kegs, and a funky tasting room, Blue Lobster Urban Winery brings wine down-to-earth
The former rock front man and his wife prepare to open their first restaurant, the Garrison, in the same Yarmouth mill as their successful catering company.
With dishes like his Fabulous Bowl of Meat, chef Kerry Altiero keeps Cafe Miranda on the front burner
At Coveside Restaurant and Marina in Christmas Cove, it’s all hands-on deck for the Dark ’n’ Stormy
Summer in Maine is full of firsts. After our long winters we savor the first day that’s warm enough for shorts, the first boat ride, the first swim in the lake, and the first cocktail on a patio as we … Continue reading