Portland chef Shannon Bard makes fancy lobster grilled sandwiches and gazpacho in an outdoor kitchen at a Falmouth mansion on Friday. Bard is teaming up with the Food Network to start a culinary school called Culinary Vacations on the estate, which features several kitchens, a pool and an indoor batting cage.

‘Full foodie experience’: Chef camp in session at Falmouth mansion

By Kathleen Pierce on Sept. 02, 2015, at 6:32 a.m.
What do you do when your house exceeds your needs? If you are Falmouth neurosurgeon Marc Christensen, you invite the Food Network and a top Portland chef over to experiment. On a lush 3.5 acres, the mansion Mirabelle quietly is transforming into a gourmet getaway for well-heeled …

I’ve been chasing Rheinaroons

on Sept. 01, 2015, at 5:59 p.m.
While looking at old beer advertisements recently I tripped and fell down the Rheingold Beer rabbit hole and found myself chasing Rheinaroons. That sound a bit crazy I know, but I haven’t lost it, I assure you. Rheingold Beer was introduced in 1883, brewed by S. Liebmann’s Sons Brewing Co. …

A fabulous fall dish: Chorizo Stuffed Zucchini Boats

on Sept. 01, 2015, at 3:22 p.m.
“I’m not ready for summer to end,” I confessed to a dear friend the other night in a text message. Though the warm weather remains, the spirit of it feels fleeting. In my mind, winter is all too close. (There’s a joke in here somewhere about this — it’s only …
Chef David Ross of 50 Local in Kennebunk talks to crowds during his seaweed cooking demo on Saturday at the Maine Seaweed Festival in South Portland.

Seaweed for dinner? Maine festival celebrates kelp, kombu

By Kathleen Pierce on Sept. 01, 2015, at 3:09 p.m.
SOUTH PORTLAND | Fresh from the ocean, it’s slimy, salty and unappealing. But Maine seaweed, the not-so-secret weapon for a growing roster of local chefs, is coming ashore. “Seaweed is now welcome on menus and highlighted as a main ingredient,” said Kennebunk chef David Ross of 50 Local, where …

Brush, brush, brush your garden…

on Sept. 01, 2015, at 1:22 p.m.
Some people brush their hair, or their cat, or their teeth. We brush our garden. Viney plants such as peas, beans and cucumbers are easier to pick, and produce more fruit when off the ground. There are many ways to do this—stakes, metal cages, or netting—but pea brush is free, …

Rice Is Nice, Especially Loaded with Vegetables

on Sept. 01, 2015, at 10:06 a.m.
Boil rice, then while it is warm, sprinkle with rice vinegar (seasoned or not), dribble in some olive oil, and consider the result as you might a canvas stretched and gessoed and ready for painting. It is fun to try different combinations of grains, beans, lentils with whatever summer vegetables …
Brook Wooldridge (from left) of Riverside, California; Cassandra Sontiens of London, Ontario; and Sterlin Joudain of Haiti help themselves to Gifford's Ice Cream in the Bengal's Lair at the University of Maine at Fort Kent on Monday. Students at UMFK and the system's other campuses will find more Maine-made and grown products in dining halls next year. The system has committed to hiring a food services company that will provide 20 percent of its food from Maine sources.

Maine universities to buy 20 percent of food locally by 2020

By Nick McCrea on Aug. 31, 2015, at 11:04 a.m.
BANGOR | The University of Maine System announced Monday that it has committed to purchasing 20 percent of food served on its campuses from local producers within the next five years. The system’s procurement team released a request for proposals Monday, seeking a company to supply dining hall and …

Yes, you can can potato leek soup!

on Aug. 31, 2015, at 10:34 a.m.
Some say you can’t can potato leek soup, even in a pressure canner. Pfui! I say you can! You just have to be very, very careful.
Heather Omand and her husband, Tyler Omand, work with the patterns in the ecosystem around their Omand's Organics farmstead in Greenbush. They shaped their land, grow vegetables and raise ducks, chickens and guinea fowl following permaculture standards. The method is conscious design and maintenance of agricultural ecosystems in a sustainable way.

Greenbush homestead flourishes with help of permaculture

By Abigail Curtis on Aug. 31, 2015, at 7:22 a.m.
Heather Omand, wearing a straw hat to protect against the hot summer sun, crouched down to pick up a handful of rich soil from the long raised-bed gardens behind her house. “It smells so sweet,” she said of the black, crumbly earth. A few years ago, if …

A long time favorite surpassed

on Aug. 30, 2015, at 6:57 p.m.
It’s been a week since I got home,  but It wouldn’t have been a trip to Vermont without bringing back some Heady Topper, I picked up my four pack at the Craft Beer Cellar in Waterbury, just across the street from the Prohibition Pig where The Alchemist Brewpub used to be …

Former horse barn home to fast growing micro brewery

By Linda Coan O'Kresik on Aug. 30, 2015, at 8:03 a.m.
The 15-year-old barn on Bigelow Hill embodies a family’s evolution. Built as a stable to house their horses, it went up in three weeks. But for the past year and a half, the Powers family’s backyard barn has housed one of the fastest growing micro breweries in central Maine: Bigelow Brewing Co.
Crew members on the schooner Adventure help volunteer stevedores load boxes of Maine agricultural products in Portland Thursday. As part of the Maine Sail Freight project, the Adventure will sail for Boston Friday where the products will be sold.

Farm to ship: Floating Maine products to market catches wind

By Kathleen Pierce on Aug. 27, 2015, at 7:31 p.m.
PORTLAND | As a truck full of agricultural goods packed in wooden barrels and boxes landed on the pier Thursday afternoon, a cluster of people gathered in the hot sun let out a cheer. The first leg of Maine Sail Freight was under way. Setting sail at first light …

Hayseed has an identity crisis

on Aug. 27, 2015, at 6:20 p.m.
On our return trip from Vermont this past weekend we decided to take a route that would bring us to Freeport, Maine so we could finish up some schools shopping for my oldest who’s heading to Kindergarten. My wife suggested we make a detour to stop at Hayseed in Hampton, …

Sampling Vermont beers in the middle of Lake Champlain

on Aug. 25, 2015, at 5 p.m.
This past weekend I packed up the family and headed to Vermont to attend my Cousin’s wedding. The wedding was Saturday afternoon so we had to some time in the morning to do something around Burlington. We headed to August First in Burlington for breakfast, a great little bakery with …
The tasting menu at Tempo Dulu, at the Danforth Inn in Portland, comes with mini desserts and multiple courses.

Chef captures flair of Asia at Portland’s Tempo Dulu restaurant

By Kathleen Pierce on Aug. 25, 2015, at 2:54 p.m.
It begins with the bread basket, or lack thereof. Instead of rolls and butter, pastel lobster rice crackers — think shrimp crackers but with lobster flavor — with nutty hot sauce arrive on the white-clothed table to coax your taste buds into a new rhythm, the lively …

What wine pairs with hot weather? Here are 5 must-haves

By S. Irene Virbila, Los Angeles Times (TNS) on Aug. 25, 2015, at 12:11 p.m.
It’s hot out there — and how many gin and tonics can you drink during a summer afternoon? Wines are another matter. If you choose well, and keep them chilled, you can keep sipping all evening. In warm weather, there are a couple of rules to keep in mind. For …

Make Ahead Breakfast Burritos

on Aug. 25, 2015, at 11:03 a.m.
When my kids were very little, they were both always clamoring to pull a chair up to the kitchen counter and help with whatever I was doing. Their little hands quickly learned to operate my stand mixer, and how to sift dry ingredients with a whisk. I taught them how …

Blueberries in Cole Slaw? Why Not?

on Aug. 25, 2015, at 9:58 a.m.
The Machias Blueberry Festival, held a couple weekends ago, features a cooking contest each year with lots of categories from appetizers to pickles to beverages, adult and child sections, best pie, best overall, and judges choice. I had the privilege of being one of the four judges together with longtime …

4 ways to be a wonderful houseguest

on Aug. 25, 2015, at 8:46 a.m.
Some (mostly) gentle musings on the art of “guest-pitality,” and a brief rant on what can go wrong – and what should go right – in conversation.
Noami Brautigam harvests vegetables for the afternoon farmers market at Dickey Hill Farm in Monroe.

Still time to sow fall greens

By Abigail Curtis on Aug. 23, 2015, at 1:08 p.m.
WALDO | The good folks at the University of Maine Cooperative Extension offices around the state are used to people wandering in with gardening questions and concerns — even with samples of blighted zucchini leaves and pests trapped in resealable bags tucked under their arms. Rick Kersbergen, an extension …
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Learn about BDN Maine Digital Marketing Solutions
Learn about BDN Maine Digital Marketing Solutions