I attended the Grand Tasting at Ocean Gateway last night.

Portland restaurants continue to earn significant publicity. Hugo's chef Rob Evans recently earned the title "Best Chef Northeast", from James Beard Foundation.

What will happen to us when our access to grocers and foods of the world goes away? The question of the day is, Can Maine feed itself?

When we speak of remarkable guest experiences, we typically think of something "bigger, faster, better". Not so at Cellardoor Winery. Their guest experiences are slower, more thoughtful and gracious.

It's hard to be a bad restaurant. Especially here in Maine, where you can toss a stone from one wonderful eatery to the next. You don't last long if you're bad.

If being bad is an operational situation, there are places to turn, like SYSCO food service.

It's hard to be a bad restaurant. Especially here in Maine, where you can toss a stone from one wonderful eatery to the next. You don't last long if you're bad.

If being bad is an operational situation, there are places to turn, like SYSCO food service.

Crab is one of my favorite foods. Only oysters, lobster and Back Bay Grill's Duck Two Ways outrank it. I fell in love with crab when G and I moved to Maine in the early nineties.

My friend Nancy Jenkins has a pretty strong opinion about Maine food and drink. She's a lifelong champion of Maine foodways. I have never met anyone like her, she's become one of my culinary heroes.

Gillian and I realized Saturday that we needed a rain barrel in our garden.
No problem, right? Wrong. Rain barrels are not exactly easy to find. Also, the
barrels I saw online were kind of pricey. That changed after I discovered the
"Barrel Man". Mr.

I wanted to let you know about a special ten day event that our neighbors up the coast
are planning. It's a ten day toast to the arts... and you're invited.
The event is named the Maine In America Celebration.