Haute dining, good value
No matter what your budget, getting good value for your buck makes a difference. In a town where $40 entrees aren't unusual, the White...
Conte’s: Master of pastabilities, especially with seafood
Recently, I dined with friends at the new incarnation of take-no-prisoners Conte's Restaurant in Rockland, Maine. Devotees of John Conte's infamous seafood-and-pasta dive were...
Bethel Inn makes it easy
Grand dames come and go, but the Bethel Inn and Spa keeps chugging along. Sister grand resorts—The Mount Washington, in Bretton Woods, N.H., and...
Rangeley’s gen-u-ine American hero
Do yourself a favor next time you're in Rangeley, and order a meal at Thai Blossom Express, smack downtown on Main Street. This li'l...
Machias is wild about blueberries
One of my favorite Maine festivals is happening this weekend, the Machias Wild Blueberry Festival. This one is more than a simple festival, it's...
Miyake’s new restaurant in Portland, Maine, is a perfect backdrop for the master’s cuisine
Miyake has barely been in its new location in the Portland Harbor Hotel building on Fore Street for a week, but judging from my...
Three recipes to try whether you’re at home or at sea
Anne Mahle, chef/captain aboard the Maine windjammer J&R Riggin kindly shared three recipes from At Home At Sea, the new edition of her first cookbook....
In search of the perfect chocolate chip cookie
For much of my life, I've been on a quest for the perfect retail chocolate chip cookie. I seek one that best emulates a...
Southwest Harbor restaurants play muscial chairs, and old favorites return
But of course! As soon as the new edition of Moon Acadia National Park is on the printing press, the changes begin rolling in,...
Big whoopie-ta-do in Maine: Should whoopie pie be the state dessert?
Yup, folks, Maine's legislature is making whoopie over whoopie pies. The legislature is debating whether to make the decadent treat the state's official dessert,...
Sky high at Whistler
Spent the better part of today shusshing through about a foot of fresh powder on Blackcomb Mountain, in Whistler, B.C., Canada. Although the base...
Barak Olins’ Zu Bread gives meaning to life
Barak Olins is passionate about bread. Every Friday, he handcrafts 200 loaves, using traditional French bread-making methods and certified organic ingredients, including whole grains...
Seeking Common Ground: Maine’s best agricultural fair
It's fay-uh season in Maine, and if you want a different take on the usual fair fare, head to the Common Ground Fair, Sept....
Cat empties Kingfield classroom
Classes are over at Kingfield's Schoolhouse Bakery. The building has been sold and sources tell me it's being converted to a spa. While I...
Making whoopie in Rockland: Fiore shares its Pies on Parade recipes
Since the whoopie pie is being considered as the official Maine dessert, I figured I'd best share a whoopie pie recipe. Of course, not...
