The business is currently operating out of the Miller’s Table Restaurant at the Grist Mill on Court Street, but owner Heather Kerner has her sights on future expansion in downtown Skowhegan.
local food
Posted inFood & Dining, Recipes
Making the case for celery, beyond a vehicle for peanut butter
Could local varieties or a celebrity influencer help boost the vegetable’s stature?
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Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: If 2 people and a ham spells eternity …
… then 4 people and a porterhouse is just right. It’s holiday time, so don’t stint on the porcini butter.
Posted inGreen plate special, Recipes
Green Plate Special: Sear ye! Sear ye! Scallop season is here
For more than one reason, it’s worth shelling out for Maine dayboat scallops.
Posted inBusiness, Food & Dining
The Wrap: Reopenings, another Otto and 96 years of Miller Time
Terlingua’s back and bigger than ever, plus a chance to get a deal on a meal out.
Posted inBooks, Food & Dining, Maine Authors
Dine In Maine: Ready, set, read!
Looking for five Maine books for your culinary reading list? Try our restaurant critic’s “favorite contenders.”
Posted inFood & Dining, Green plate special, Recipes
Green Plate Special: Upcycling is the new recycling
Food manufacturers across the United States are taking food waste and turning it into tasty food – and making re-use a selling point.
Posted inFood & Dining
Dine In Maine: A few of his favorite things
Restaurant critic Andrew Ross tells us about ‘The Best Things I Tasted in November.’
Posted inBusiness, Food & Dining
The Wrap: Burgers from Big Tree, restaurants get winter relief
Luke’s Lobster starts a ‘New Maine Food’ promotion that features recipes from new Mainers, and a workshop teaches holiday piemaking.
Posted inFood & Dining, Green plate special, Recipes
Yes, there is a correct way to cut the cheese
Plus, a recipe for crackers that are not Cheez-Its, but are just as addictive.