The chefs, restaurants and other semifinalists from Maine’s restaurant industry include 8 chefs nominated for Best Chef: Northeast.
Food & Dining
Food, dining and restaurant news from the Kennebec Journal and Morning Sentinel.
Posted inBusiness, Food & Dining
The Wrap: New restaurants in the works, and a peek at Seaweed Week
Azure Cafe closes, and Chad Conley of Palace Diner and Rose Foods dishes on his new Washington Avenue concept.
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Posted inArts & Entertainment, Food & Dining, Local & State, Things to Do
Nibble and sip your way through Maine Restaurant Week
During this year’s event, which starts Sunday, some eateries are offering appetizer and cocktail pairings for $17.
Posted inFood & Dining, Things to Do
Deli & Company serving sandwiches galore (and gluten-free) in Saco
The eatery’s healthy, organic fare – and option of an almond-flour wrap – won over this gluten-free fan.
Posted inBusiness, Food & Dining
Doughnuts enter the ring
They fight for votes right alongside chefs’ fancy creations at the Incredible Breakfast Cook-Off. Go ahead, grab one. Or two. Gary Leech will do his best to ease your guilt.
Posted inFood & Dining, Restaurant reviews
Dine Out Maine: At CBG, the name hasn’t changed, but it’s a wholly new restaurant
Fried snacks, well-mixed cocktails and the cheeseburger are all excellent bets on the imaginative, eclectic menu.
Posted inCookbook Reviews, Food & Dining, Recipes
If you cook from ‘Ultimate Veg,’ you will never ask ‘Where’s the beef?’
Jamie Oliver’s latest cookbook offers unfussy, internationally inspired recipes.
Posted inFood & Dining
Champions of breakfast preparing for contest
On Friday, 10 Maine chefs will compete in the 11th annual Incredible Breakfast Cook-Off. Here’s a look at how one of them prepares for battle.
Posted inFood & Dining, Maine Gardener
Maine Gardener: The ruinous emerald ash borer is here. Is there anything you can do?
A state and city expert weigh in on ways to try to repel, or at least slow, the destructive beetle from killing all of Maine’s ash trees.
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: To get the most out of expensive, sustainable ingredients, make broth – twice
Both French and Japanese cooks have a thing or two to teach us about wringing the value out of ingredients in our kitchens.