Arata will open Memorial Day weekend and serve plant-based cuisine.
Life & Culture
Arts, entertainment, food and books news from the Kennebec Journal and Morning Sentinel.
Posted inFood
Maine native Matthew Kenney plans new restaurant in Belfast
Arata will open Memorial Day weekend and serve plant-based cuisine.
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Posted inGreen plate special, Recipes, Source
Do environmentally conscious habits in our kitchens actually have an impact?
The writer dreams of a Fitbit to measure the effect of sustainable shopping/cooking/eating habits.
Posted inLife & Culture, Local & State, News
Maine Film Center, Waterville Opera House among those sharing Waterville Creates! grant
A Harold Alfond Foundation grant of $510,000, part of $1.5 million to be spread over a few years, will help a number of arts and cultural organizations ‘further their missions,’ Waterville Creates! announced.
Posted inArts & Entertainment, Business, Life & Culture, Lifestyle, Local & State, News
Nathan Towne returns to hometown he loves for Waterville Creates! post
Towne was inspired to move back to the city because of revitalization efforts, and he plans to move the candy company he owns with his husband to downtown.
Posted inLifestyle, Maine Authors
BUSHNELL ON BOOKS: ‘Glendalough Fair’ and ‘Huntin’ and Fishin’ with the Ole Man’
Violent adventures of Viking chieftains and folksy stories of a Maine curmudgeon
Posted inFood
Klang departs Tempo Dulu; Natalie’s alum named chef
The former sous chef at the Camden staple tanks over at the swanky Southeast Asian restaurant in Portland.
Posted inFood, Recipes
Maine Ingredient: Spring has sprung. Celebrate with a menu that sings of the season
Couscous and chicken paillards are colorful and sprightly.
Posted inFood, Recipes
This is the iconic chicken recipe that you need in your life
The eccentric ingredient list of chicken marbella includes vinegar, olives, prunes, capers and white wine, to name a few.
Posted inFood, Recipes
Birch syrup recipes
BIRCH SYRUP GLAZE FOR SALMON OR PORK 1 shallot Olive oil Butter 1/4 cup dry white wine 1 bay leaf 1/2 cup birch syrup 1 teaspoon mustard Finely chop the shallot and sauté in a small amount of olive oil and butter until translucent, about 8 minutes. Add the wine and bay leaf. Reduce at […]